Harry http://www.happy-monkey.net/recipebook/doc/gui-editor.html http://www.happy-monkey.net/recipes/
-----Original Message----- From: Hussein Shafie
Sent: Friday, August 12, 2011 1:26 PM To: Harry Bailey Cc: '[email protected]' Subject: Re: [XXE] How to use a dtd file On 08/12/2011 06:27 PM, Harry Bailey wrote:
Dear Hussein Shafie, I want to thank you for sending the information to me, I hope you do not think of me as a fool, I feel like one. I just wanted to thank you for your time in helping me. You see here are the dtd and css files I'm trying to put in. Again thank you.
What you want to do is very, very, simple for anyone who knows how to configure XXE. However this kind of task should clearly not be performed by an end-user (e.g. an author, a technical writer). An end-user is just supposed to select menu item "Options|Install Add-ons", then select the add-on she/he wants from the list of available add-ons and finally restart XXE. If you send me a couple of valid RecipeBook sample documents (required to test a configuration), then I'll try to send you back a .zip file containing a production quality, packaged, add-on, which will be installable using "Options|Install Add-ons". This is not a big deal. It should not take me more than 1/4 hour to do so.
Title: Hippie PancakesHarry -----Original Message----- From: Hussein Shafie Sent: Friday, August 12, 2011 10:27 AM To: Harry Bailey Cc: '[email protected]' Subject: Re: [XXE] How to use a dtd file On 08/12/2011 03:35 PM, Harry Bailey wrote:I 'm looking at that you sent me and I went in to see how to get XMLmind to look at it, I went to Writing a configuration file for XXE, I have a problem it says Create a subdirectory named example1 in the addon/ subdirectory of XXE user preferences directory. I can not find the XXE user preferences directory these are the examples where it should be: $HOME/.xxe4/ on Linux. $HOME/Library/Application Support/XMLmind/XMLEditor4/ on the Mac. %APPDATA%\XMLmind\XMLEditor4\ on Windows 2000, XP, Vista. Example: C:\Documents and Settings\john\Application Data\XMLmind\XMLEditor4\ on Windows 2000 and XP. C:\Users\john\AppData\Roaming\XMLmind\XMLEditor4\ on Windows Vista. If you cannot see the "Application Data" directory using Microsoft Windows File Manager, turn on Tools>Folder Options>View>File and Folders>Show hidden files and folders. I also did this last part too. I'm using a windows 7 32 bit system. So where would I add the new subdirectory to?XXE has two addon/ directories. If you have sufficient permissions, you may install your example1 add-on in either directory. A simple trick to learn where these addon/ directories are found is to select menu item "Options|Preferences" and then to select "Install Add-ons". See attached screenshot. The box drawn in red shows you the location of the user-specific addon/ directory. The box drawn in magenta shows you the location of the system-wide addon/ directory. Note that if for any reason, the user preferences directory (which contains the first addon/ directory) does not exist and/or cannot be created by XXE, then XXE will not be fully functional. ---------- IMPORTANT: Developers installing or uninstalling add-ons *by* *hand* should disable the "Quick Start Cache". (Otherwise XXE will fail to see the add-ons installed by hand.) This is done by unchecking the "Quick Start Cache" check box in "Options|Preferences", "Advanced|Cached Data section". More information: http://www.xmlmind.com/xmleditor/_distrib/doc/help/advancedOptions.html#cacheOptions----------
Hippie Pancakes
Socially conscious breakfast
food.
Recipe by:
Yield: 12 to 16 small pancakes, enough for
two hippies
Preptime: 10 minutes
Ingredients
1
C. unbleached
wheat blend flour
2
tsp. baking
powder
1
tsp. unrefined
sugar
1/4
tsp. coarse
kosher salt
1
free-range egg
1 1/4
C.
hormone-free
milk
1
tsp. organic
vegetable oil
Preparation Instructions
Pre-heat griddle over medium heat. Combine dry ingredients in a mixing bowl. Stir in egg, milk and oil. Use a large spoon or gravy ladle to transfer pancake batter to the griddle. Pancakes are ready to flip when large bubbles can be seen on top.
Serving Instructions
Top with fruit and berries or serve with traditional maple syrup.
Notes
All-purpose flour may be used instead of wheat blend, but decrease the milk by 1/4 C and cut the baking powder by 1/2 tsp. You may also replace the unrefined sugar with brown sugar and yes, regular eggs work too, but at this point you have completely sold out to The Man and may as well just hop in your beemer and drive to some trendy, over-priced, yuppie pancake house and get it over with.
pancakes.rtf
Description: MS-Word document
<?xml version="1.0" encoding="UTF-8"?> <!DOCTYPE recipe PUBLIC "-//Happy-Monkey//DTD RecipeBook//EN" "http://www.happy-monkey.net/recipebook/recipebook.dtd";> <recipe> <title>Hippie Pancakes</title> <recipeinfo> <blurb>Socially conscious breakfast food.</blurb> <author>David Horton</author> <yield>12 to 16 small pancakes, enough for two hippies</yield> <preptime>10 minutes</preptime> </recipeinfo> <ingredientlist> <ingredient><quantity>1</quantity> <unit>C.</unit> <fooditem>unbleached wheat blend flour</fooditem></ingredient> <ingredient><quantity>2</quantity> <unit>tsp.</unit> <fooditem>baking powder</fooditem></ingredient> <ingredient><quantity>1</quantity> <unit>tsp.</unit> <fooditem>unrefined sugar</fooditem></ingredient> <ingredient><quantity>1/4</quantity> <unit>tsp.</unit> <fooditem>coarse kosher salt</fooditem></ingredient> <ingredient><quantity>1</quantity> free-range egg</ingredient> <ingredient><quantity>1 1/4</quantity> <unit>C.</unit> <fooditem>hormone-free milk</fooditem></ingredient> <ingredient><quantity>1</quantity> <unit>tsp.</unit> <fooditem>organic vegetable oil</fooditem></ingredient> </ingredientlist> <preparation>Pre-heat griddle over medium heat. Combine dry ingredients in a <equipment>mixing bowl</equipment>. Stir in egg, milk and oil. Use a large spoon or gravy ladle to transfer pancake batter to the <equipment>griddle</equipment>. Pancakes are ready to flip when large bubbles can be seen on top.</preparation> <serving>Top with fruit and berries or serve with traditional maple syrup.</serving> <notes>All-purpose flour may be used instead of wheat blend, but decrease the milk by 1/4 C and cut the baking powder by 1/2 tsp. You may also replace the unrefined sugar with brown sugar and yes, regular eggs work too, but at this point you have completely sold out to The Man and may as well just hop in your beemer and drive to some trendy, over-priced, yuppie pancake house and get it over with.</notes> </recipe>
<?xml version="1.0" encoding="UTF-8"?> <!DOCTYPE cookbook PUBLIC "-//Happy-Monkey//DTD RecipeBook//EN" "http://www.happy-monkey.net/recipebook/recipebook.dtd";> <cookbook> <title>The happy-monkey.net cookbook</title> <subtitle>carelessly feeding the animals since 2004</subtitle> <author>David Horton</author> <copyright>Copyright ©© 2004-2005 David Horton</copyright> <license>This work is freely distributable under the Creative Commons Attribution-ShareAlike license. See http://creativecommons.org/licenses/by-sa/2.5/ for details.</license> <coverart credit="Cover photo by Aaron Logan http://www.lightmatter.net"; url="images/cover-art.jpg" /> <section> <title>Breakfast Food</title> <recipe> <title>Hippie Pancakes</title> <recipeinfo> <blurb>Socially conscious breakfast food.</blurb> <author>David Horton</author> <yield>12 to 16 small pancakes, enough for two hippies</yield> <preptime>10 minutes</preptime> </recipeinfo> <ingredientlist> <ingredient> <quantity>1</quantity> <unit>C.</unit> <fooditem>unbleached wheat blend flour</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>tsp.</unit> <fooditem>baking powder</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>unrefined sugar</fooditem> </ingredient> <ingredient> <quantity>1/4</quantity> <unit>tsp.</unit> <fooditem>coarse kosher salt</fooditem> </ingredient> <ingredient><quantity>1</quantity> free-range egg</ingredient> <ingredient> <quantity>1 1/4</quantity> <unit>C.</unit> <fooditem>hormone-free milk</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>organic vegetable oil</fooditem> </ingredient> </ingredientlist> <preparation>Pre-heat griddle over medium heat. Combine dry ingredients in a <equipment>mixing bowl</equipment>. Stir in egg, milk and oil. Use a large spoon or gravy ladle to transfer pancake batter to the <equipment>griddle</equipment>. Pancakes are ready to flip when large bubbles can be seen on top.</preparation> <serving>Top with fruit and berries or serve with traditional maple syrup.</serving> <notes>All-purpose flour may be used instead of wheat blend, but decrease the milk by 1/4 C and cut the baking powder by 1/2 tsp. You may also replace the unrefined sugar with brown sugar and yes, regular eggs work too, but at this point you have completely sold out to The Man and may as well just hop in your beemer and drive to some trendy, over-priced, yuppie pancake house and get it over with.</notes> </recipe> <recipe> <title>Three Bears Instant Oatmeal</title> <recipeinfo> <blurb>A quick and easy hot breakfast for cold mornings.</blurb> <genre>Breakfast food</genre> <author>David Horton</author> <yield>12 servings</yield> </recipeinfo> <ingredientlist> <ingredient> <quantity>3</quantity> <unit>C.</unit> <fooditem>Quick oats</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>Powdered milk</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>C.</unit> <fooditem>Raisins</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>C.</unit> <fooditem>Chopped pecans</fooditem> </ingredient> <ingredient> <quantity>1/2</quantity> <unit>C.</unit> <fooditem>Brown sugar</fooditem> </ingredient> <ingredient> <quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>Cinnamon</fooditem> </ingredient> <ingredient> <quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>Nutmeg</fooditem> </ingredient> <ingredient> <quantity>1/4</quantity> <unit>tsp.</unit> <fooditem>Salt</fooditem> </ingredient> </ingredientlist> <preparation>Place all ingredients into a <equipment>gallon-sized resealable storage bag</equipment>. Evacuate most of the air from the bag and zip it closed. Gently the shake bag to mix all ingredients taking care to work out any lumps in the brown sugar.</preparation> <serving>Combine 1/2 C instant oatmeal mix with 3/4 C water. Microwave for 2 to 3 minutes. Let cool 1 minute and stir before serving.</serving> <notes>Walnuts may be substituted for pecans. You may also want to experiment with different types of dried fruits. A combination of cranberries and blueberries with walnuts or pecans is very tasty.</notes> </recipe> </section> <section> <title>Drinks</title> <recipe> <title>Margarita</title> <recipeinfo> <blurb>A delicious drink to be enjoyed with Mexican food.</blurb> <author>David Horton</author> <yield>1 margarita</yield> <preptime>One minute</preptime> </recipeinfo> <ingredientlist> <ingredient> <quantity>1</quantity> <unit>oz.</unit> <fooditem>Tequila</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>oz.</unit> <fooditem>Triple Sec</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>oz.</unit> <fooditem>Rose's lime juice</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>oz.</unit> <fooditem>Mrs. T's sour mix</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>slice</unit> <fooditem>lime</fooditem> </ingredient> <ingredient> <fooditem>Course kosher salt</fooditem> </ingredient> <ingredient> <fooditem>Ice</fooditem> </ingredient> </ingredientlist> <preparation>Prepare a <equipment>margarita glass</equipment> by rubbing lime around the edge, rolling in salt and filling with ice. Combine Tequila, Triple Sec, lime juice and sour mix in a <equipment>shaker</equipment> and mix. Carefully pour into glass and garnish with slice of lime.</preparation> <serving>Serve with Mexican food. Always drink responsibly.</serving> <notes>It is easy to expand the recipe to serve more people since the Tequila, Triple Sec, lime juice and sour mix are equal in proportion. For example, using 1 Cup of each ingredient would yield 8 margaritas since there are 8 ounces in a cup. See, your math teacher was right, you do need to know this ratio stuff!</notes> </recipe> </section> <section> <title>Appetizers</title> <recipe> <title>Pickled Jalapeno Mix</title> <recipeinfo> <blurb>A zesty south of the border appetizer.</blurb> <genre>Mexican food</genre> <author>David Horton</author> <preptime>30 minutes</preptime> </recipeinfo> <ingredientlist> <ingredient><quantity>3 or 4</quantity> <fooditem>Jalapeno peppers</fooditem>, quartered</ingredient> <ingredient><quantity>4</quantity> <unit>oz.</unit> <fooditem>Mushrooms</fooditem>, coursely chopped</ingredient> <ingredient><quantity>1</quantity> <fooditem>Small onion</fooditem>, coursely chopped</ingredient> <ingredient><quantity>8</quantity> <unit>oz.</unit> <fooditem>Carrots</fooditem>, sliced</ingredient> <ingredient> <quantity>2</quantity> <fooditem>Bay leaves</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>C.</unit> <fooditem>Cider vinegar</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>C.</unit> <fooditem>Water</fooditem> </ingredient> <ingredient> <quantity>1 1/2</quantity> <unit>Tbsp.</unit> <fooditem>Kosher salt</fooditem> </ingredient> </ingredientlist> <preparation>Combine vinegar, water and salt in a <equipment>2-quart saucepan</equipment> and bring to a boil. Combine jalapenos, mushrooms, onion, carrots and bay leaves in a <equipment>bowl</equipment>. Pour hot vinegar solution over peppers and vegetables. Cover and refrigerate.</preparation> <serving>Serve with tortilla chips as an appetizer.</serving> <notes>Leftovers may be kept in the refrigerator for a long time without spoilage because of the preserving effects of the vinegar and hot peppers.</notes> </recipe> <recipe> <title>Pico De Gallo</title> <recipeinfo> <blurb>Great mild dip for tortilla chips.</blurb> <genre>Mexican food</genre> <author>David Horton</author> <yield>Enough for one bag of torilla chips.</yield> </recipeinfo> <ingredientlist> <ingredient><quantity>1</quantity> <unit>lb.</unit> <fooditem>Plum (roma) tomatoes</fooditem>, diced</ingredient> <ingredient><quantity>1</quantity> <fooditem>Small onion</fooditem>, diced</ingredient> <ingredient><quantity>1</quantity> <unit>large handful</unit> <fooditem>cilantro</fooditem>, chopped with stems removed</ingredient> <ingredient>Juice from <quantity>1</quantity> <fooditem>lime</fooditem></ingredient> <ingredient><fooditem>Salt</fooditem> to taste</ingredient> </ingredientlist> <preparation>Combine all ingredients in a <equipment>bowl</equipment>. Cover and refrigerate for at least one hour to give the flavors time to mingle.</preparation> <serving>Serve with tortilla chips for a tongue-tingling appetizer. Pico de gallo may also be used as a topping for tacos or quesadillas.</serving> <notes>Adding some minced jalapeno pepper will give the recipe a little kick.</notes> </recipe> </section> <section> <title>Soups and Stews</title> <recipe> <title>30-Minute Chili</title> <recipeinfo> <blurb>An easy to make, mild chili recipe.</blurb> <genre>Soup</genre> <author>David Horton</author> <preptime>30 minutes</preptime> <yield>8 servings</yield> </recipeinfo> <ingredientlist> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>olive oil</fooditem> </ingredient> <ingredient><quantity>1</quantity> <fooditem>medium onion</fooditem>, chopped</ingredient> <ingredient><quantity>2</quantity> <unit>cloves</unit> <fooditem>garlic</fooditem>, minced</ingredient> <ingredient><quantity>1</quantity> <unit>lb.</unit> <fooditem>beef stew meat</fooditem> cut into bite-sized pieces</ingredient> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>chili powder</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>cumin</fooditem> </ingredient> <ingredient> <quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>cayenne pepper</fooditem> </ingredient> <ingredient> <quantity>One</quantity> <unit>28 oz. can</unit> <fooditem>crushed tomatoes</fooditem> </ingredient> <ingredient><quantity>One</quantity> <unit>40 oz. can</unit> <fooditem>Brooks chili hot beans</fooditem>, drained</ingredient> <ingredient> <quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>kosher salt</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>tsp.</unit> <fooditem>brown sugar</fooditem> </ingredient> </ingredientlist> <preparation>Add olive oil, garlic and onion to a <equipment>4-quart saucepan</equipment>. Sweat onion and garlic for a few minutes over medium-low heat. Add beef, chili powder, cumin and cayenne pepper. Raise heat to brown the meat slightly. Add crushed tomatoes, beans, salt and sugar. Reduce heat to a low simmer. Cook for at least 20 minutes before serving, much longer if time permits.</preparation> <serving>Top with Chihuahua cheese and sour cream. Serve with cornbread.</serving> <notes>Lean ground beef may be used in place of stew meat.</notes> </recipe> <recipe> <title>Corn Chowder</title> <recipeinfo> <blurb>Autumn comfort food.</blurb> <genre>Soup</genre> <author>David Horton</author> <yield>8 servings</yield> <preptime>One hour</preptime> </recipeinfo> <ingredientlist> <ingredient> <quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>butter</fooditem> </ingredient> <ingredient><quantity>1</quantity> <fooditem>medium onion</fooditem>, diced</ingredient> <ingredient><quantity>2</quantity> <unit>cloves</unit> <fooditem>garlic</fooditem>, minced</ingredient> <ingredient><quantity>2</quantity> <unit>ribs</unit> <fooditem>celery</fooditem>, chopped</ingredient> <ingredient><quantity>1</quantity> <fooditem>red pepper</fooditem>, diced</ingredient> <ingredient><quantity>4</quantity> <unit>ears</unit> of <fooditem>corn</fooditem> kernels cut from the cob</ingredient> <ingredient> <quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>flour</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>chicken broth</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>whole milk</fooditem> </ingredient> <ingredient><quantity>3</quantity> <fooditem>medium red potatoes</fooditem>, cubed</ingredient> <ingredient><fooditem>Salt and pepper</fooditem> to taste</ingredient> </ingredientlist> <preparation>Heat butter in a <equipment>3-quart saucepan</equipment>. Add onion, garlic, celery, red pepper and corn. Sweat vegetables over medium-low heat until onion is translucent. Add flour to thicken the mixture. Stir often. Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Stir in milk. Add salt and pepper to taste.</preparation> <serving>Serve with homemade biscuits or bread.</serving> <notes>Substitute vegetable broth in place of chicken broth to make a great vegetarian chowder.</notes> </recipe> <recipe> <title>Cream of Chicken and Rice Soup</title> <recipeinfo> <blurb>An tasty way to use leftover chicken</blurb> <genre>Soup</genre> <author>David Horton</author> <yield>4 servings</yield> </recipeinfo> <ingredientlist> <ingredient> <quantity>6</quantity> <unit>oz.</unit> <fooditem>chicken scraps</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>flour</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>butter</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>chicken broth</fooditem> </ingredient> <ingredient> <quantity>1/4</quantity> <unit>C.</unit> <fooditem>rice</fooditem> </ingredient> <ingredient> <quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>parsley</fooditem> </ingredient> <ingredient> <quantity>1/4</quantity> <unit>tsp.</unit> <fooditem>pepper</fooditem> </ingredient> <ingredient><fooditem>salt</fooditem> to taste</ingredient> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>milk</fooditem> </ingredient> </ingredientlist> <preparation>Cut chicken into bite-sized pieces. Combine chicken and flour in a mixing bowl and stir until chicken is well coated. Melt butter in a <equipment>3-quart saucepan</equipment> over medium heat. Add chicken and any excess flour. Cook until mixture begins to brown, stiring often. Slowly stir in chicken broth and bring to a boil. Add rice, parsley, salt and pepper. Reduce heat to low. Cover and cook until rice is tender, stiring occasionally to prevent sticking. Just before serving add milk and warm through. Do not allow soup to boil after adding milk as it will cause the milk to curdle and ruin the smooth texture of the soup.</preparation> <serving>Serve as an appetizer or combine with a sandwich and salad for a meal.</serving> <notes>This soup can be partially made ahead of time and frozen for a quick meal later on. Follow the recipe to the point just before adding the milk. Measure the soup into freezer-safe containers and cool rapidly in an ice bath. When ready to eat, thaw the soup and continue the recipe by adding the milk and warming through.</notes> </recipe> <recipe> <title>Gumbo</title> <recipeinfo> <blurb>Warm your tummy with a New Orleans favorite.</blurb> <author>David Horton</author> <genre>Soups and stews</genre> <yield>6 servings</yield> <preptime>1 1/2 hours</preptime> </recipeinfo> <ingredientlist> <ingredient>1/4 C. peanut oil</ingredient> <ingredient>1/3 C. flour</ingredient> <ingredient>1 small onion, diced</ingredient> <ingredient>2 ribs of celery, chopped</ingredient> <ingredient>1 small green pepper, seeded and diced</ingredient> <ingredient>3 plum (roma) tomatoes, diced</ingredient> <ingredient>1/4 lb. okra, sliced</ingredient> <ingredient>1/2 lb. chicken, cut into bite-sized pieces</ingredient> <ingredient>1/2 lb. pork cutlet, cut into bite-sized pieces</ingredient> <ingredient>1/2 lb. wee shrimp, cleaned and de-veined</ingredient> <ingredient>4 C. chicken stock</ingredient> <ingredient>1/4 tsp. cayenne pepper</ingredient> <ingredient>1/4 tsp. white pepper</ingredient> <ingredient>1/4 tsp. black pepper</ingredient> <ingredient>pinch of parley</ingredient> <ingredient>pinch of sage leaves</ingredient> <ingredient>pinch of thyme leaves</ingredient> <ingredient>pinch of mustard powder</ingredient> <ingredient>1 whole bay leaf</ingredient> <ingredient>salt to taste</ingredient> <ingredient>3/4 C. parboiled (converted) rice</ingredient> <ingredient>1 1/2 C. water</ingredient> </ingredientlist> <preparation>Create a roux by mixing oil and flour in a <equipment>3-quart saucepan</equipment> over medium heat. Stir often with a <equipment>wire whisk</equipment> until the roux becomes the color of peanut butter. Add onion, celery and green pepper. Be very careful as the roux is very hot and tends to splatter when the veggies hit it. Trade the wisk for a <equipment>large spoon</equipment> and stir often. When the onion begins to turn translucent add tomatoes and okra. As tomatoes and okra soften add the chicken and pork. The mixture will be very thick at this point, so add a little chicken stock as needed to make stiring less of a chore. When the chicken and pork are slightly browned add the remaining chicken stock and bring to a boil. Stir in all of the spices, cover the pot and reduce heat to a simmer. If the shrimp is frozen add it now otherwise wait until ten minutes before serving. Salt acording to taste. Add the rice to boiling water in a <equipment>1-quart saucepan</equipment>, reduce heat to low and cook for 25 minutes or according to package directions.</preparation> <serving>Place a ladle full of gumbo in a bowl and top with a couple spoonfuls of rice. Garnish with parsley if you're into the whole presentation thing.</serving> <notes>When saving leftovers store the gumbo and rice separately at least until both are completely cooled, otherwise the rice will get mushy.</notes> </recipe> <recipe> <title>Instant Cream of Chicken Soup</title> <recipeinfo> <blurb>Good for a quick snack at work or in the woods</blurb> <author>David Horton</author> <genre>Soups and stews</genre> </recipeinfo> <ingredientlist> <ingredient> <quantity>1</quantity> <unit>cube</unit> <fooditem>chicken bullion</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>Tbsp.</unit> <fooditem>powdered milk</fooditem> </ingredient> <ingredient><quantity>1</quantity> Tbsp. <unit>instant mashed potato flakes</unit></ingredient> <ingredient><quantity>1</quantity> <unit>Tbsp.</unit> <fooditem>dried vegetable flakes</fooditem> (see notes)</ingredient> <ingredient>Pinch of <fooditem>dried parsley flakes</fooditem></ingredient> </ingredientlist> <preparation>Mix all ingredients together in a snack-size resealable storage bag. Store in a cool, dry place.</preparation> <serving>Combine dry ingredients with one cup of water. Bring to a slow boil for about two minutes. Let stand for one minute before eating.</serving> <notes>The choice of dried vegetables is up to you and may depend on what you can find at the supermarket. Onion flakes seem to be readily available. Sometimes there are soup starter mixes that can be used, but keep in mind that larger chunks of veggies will take longer to rehydrate.</notes> </recipe> <recipe> <title>Lamb Stew</title> <recipeinfo> <blurb>An Irish favorite.</blurb> <author>David Horton</author> <yield>8 servings</yield> </recipeinfo> <ingredientlist> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>butter or oil</fooditem> </ingredient> <ingredient><quantity>1</quantity> <fooditem>medium onion</fooditem>, diced</ingredient> <ingredient><quantity>2</quantity> <unit>cloves</unit> <fooditem>garlic</fooditem>, minced</ingredient> <ingredient><quantity>8</quantity> <unit>oz.</unit> <fooditem>carrots</fooditem>, chopped</ingredient> <ingredient><quantity>1</quantity> <unit>lb.</unit> <fooditem>lamb stew meat</fooditem>, cut into bite-sized pieces</ingredient> <ingredient> <quantity>4</quantity> <fooditem>medium red potatoes</fooditem> </ingredient> <ingredient> <quantity>16</quantity> <unit>oz.</unit> <fooditem>beef broth</fooditem> </ingredient> <ingredient><quantity>A small handful</quantity> of <fooditem>fresh parsley</fooditem>, chopped</ingredient> <ingredient><quantity>A few sprigs</quantity> of <fooditem>fresh thyme</fooditem></ingredient> <ingredient><quantity>A few pinches</quantity> of <fooditem>fresh chives</fooditem>, chopped</ingredient> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>cornstarch</fooditem> </ingredient> <ingredient><quantity>1</quantity> <unit>tsp.</unit> cold <fooditem>water</fooditem></ingredient> <ingredient><fooditem>Salt and pepper</fooditem> to taste</ingredient> </ingredientlist> <preparation>Heat butter in a <equipment>3-quart saucepan</equipment>. Add onion, garlic and carrots. Sweat vegetables over medium-low heat until onion is nearly translucent. Add lamb and raise heat for a few minutes to brown the meat slightly. Add broth and reduce heat to low. Add fresh parsley, thyme and chives. Peel and cube potatoes while the pot is simmering. Cook over low heat until potatoes are tender, about 30 minutes. Mix cornstarch and water in a small bowl or cup and add to the stew. Raise the heat momentarily so that the corn starch can thicken the stew. Add salt and pepper to taste.</preparation> <serving>Serve with homemade bread.</serving> <notes>For a unique, Irish Pub flavor cut the amount of beef broth in half and substitute an equal amount of stout or porter ale.</notes> </recipe> <recipe> <title>Quick Cream Of Tomato Soup</title> <recipeinfo> <blurb>A quick and easy tomato soup recipe that tastes great.</blurb> <genre>Soup</genre> <author>Bryn Horton</author> <preptime>10 minutes</preptime> <yield>Makes enough soup for two people</yield> </recipeinfo> <ingredientlist> <ingredient> <quantity>One</quantity> <unit>6 oz. can</unit> <fooditem>tomato paste</fooditem> </ingredient> <ingredient>A pinch of <fooditem>baking soda</fooditem></ingredient> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>milk</fooditem> </ingredient> <ingredient><fooditem>Salt</fooditem> to taste</ingredient> </ingredientlist> <preparation>Scoop tomato paste into a <equipment>2-quart saucepan</equipment> and cook over medium-low heat for about five minutes. Stir often with a <equipment>wire whisk</equipment>. Some of the tomato paste may stick to the pan, but that's okay as long as it does not burn. Stir in baking soda. Lower heat and add milk. Whisk until soup has a smooth texture and no tomato paste is left clinging to the pan. Add salt to taste.</preparation> <serving>Serve with grilled cheese sandwiches and celery sticks for a tasty lunch.</serving> <notes>As with any cream soup there is a chance of the milk curdling which can give the soup a gritty texture. To avoid curdling use 2% or whole milk and be careful not to bring the temperature too high.</notes> </recipe> <recipe> <title>Vegetable Soup</title> <recipeinfo> <blurb>Tummy warming goodness</blurb> <author>David Horton</author> <yield>8 servings</yield> <preptime>90 minutes</preptime> </recipeinfo> <ingredientlist> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>olive oil</fooditem> </ingredient> <ingredient><quantity>4</quantity> <unit>cloves</unit> of <fooditem>garlic</fooditem>, minced</ingredient> <ingredient><quantity>1</quantity> small <fooditem>onion</fooditem>, diced</ingredient> <ingredient><quantity>2</quantity> <unit>ribs</unit> <fooditem>celery</fooditem>, chopped</ingredient> <ingredient><quantity>3</quantity> <fooditem>carrots</fooditem>, chopped</ingredient> <ingredient><quantity>1</quantity> <fooditem>zucchini</fooditem>, chopped</ingredient> <ingredient> <quantity>One</quantity> <unit>6 oz. can</unit> <fooditem>tomato paste</fooditem> </ingredient> <ingredient> <quantity>1/4</quantity> <unit>tsp.</unit> <fooditem>basil</fooditem> </ingredient> <ingredient><quantity>Pinch</quantity> of <fooditem>oregano</fooditem></ingredient> <ingredient><quantity>Pinch</quantity> of <fooditem>thyme</fooditem></ingredient> <ingredient><quantity>Pinch</quantity> of <fooditem>pepper</fooditem></ingredient> <ingredient> <quantity>1</quantity> <fooditem>bay leaf</fooditem> </ingredient> <ingredient> <quantity>6</quantity> <unit>C</unit> <fooditem>water</fooditem> </ingredient> <ingredient><fooditem>Salt</fooditem> to taste</ingredient> </ingredientlist> <preparation>In a <equipment>3-quart saucepan</equipment> combine olive oil, garlic, onion and celery. Sweat over medium-low heat. Stir occasionally. When onion begins to turn translucent add carrots and zucchini. As zucchini begins to soften add tomato paste and spices. Cook until tomato paste begins to darken in color, stirring often. Add water and bring to a low boil. Reduce heat to low. Simmer for an hour or more.</preparation> <serving>Serve with fresh fruit and bread for a light lunch.</serving> <notes>This soup is very good with pasta or rice added.</notes> </recipe> </section> <section> <title>Entrees</title> <recipe> <title>Easy Risotto</title> <recipeinfo> <blurb>A good way to use up leftover pasta sauce.</blurb> <author>David Horton</author> <yield>6 servings</yield> <preptime>1 hour</preptime> </recipeinfo> <ingredientlist> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>pasta sauce</fooditem> </ingredient> <ingredient> <quantity>2 or 3</quantity> <unit>C.</unit> <fooditem>beef broth</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>C.</unit> <fooditem>parboiled (converted) rice</fooditem> </ingredient> <ingredient> <quantity>One</quantity> <unit>6 oz. jar</unit> <fooditem>capers in vinegar</fooditem> </ingredient> </ingredientlist> <preparation>Place sauce in a <equipment>10-inch skillet or large saucepan</equipment> and warm over low heat. Add rice and stir. Add beef broth a little at a time as the rice absorbs the liquid in the pan. Cook for about one hour, stirring occasionally, until rice is tender. Risotto should be smooth, not sticky so add more broth if it is needed. A few minutes before serving drain the capers and stir them into to the mixture.</preparation> <serving>Serve with fresh Italian bread.</serving> <notes>Substitute green olives or mushrooms in place of capers for some variety. When substituting keep in mind that cooked or canned ingredients should be added toward the end of cooking while fresh ingredients are best added in the beginning.</notes> </recipe> <recipe> <title>Homestyle Macaroni And Cheese</title> <recipeinfo> <blurb>Way better than the orange stuff that comes in a box.</blurb> <genre>Comfort food</genre> <author>David Horton</author> <source>Loosely based upon a recipe from the <hyperlink url="http://www.shermanhospital.com/";>Sherman Hospital</hyperlink> cafeteria in Elgin, IL</source> <yield>6 servings</yield> <preptime>45 minutes</preptime> </recipeinfo> <ingredientlist> <ingredient> <quantity>8</quantity> <unit>oz.</unit> <fooditem>elbow macaroni</fooditem> </ingredient> <ingredient> <quantity>6</quantity> <unit>Tbsp.</unit> <fooditem>butter</fooditem> </ingredient> <ingredient> <quantity>1/4</quantity> <unit>C.</unit> <fooditem>flour</fooditem> </ingredient> <ingredient> <quantity>2</quantity> <unit>C.</unit> <fooditem>milk</fooditem> </ingredient> <ingredient> <quantity>4</quantity> <unit>oz.</unit> <fooditem>cream cheese</fooditem> </ingredient> <ingredient> <quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>salt</fooditem> </ingredient> <ingredient> <quantity>1/8</quantity> <unit>lb.</unit> <fooditem>baby Swiss cheese slices</fooditem> </ingredient> <ingredient> <quantity>1/4</quantity> <unit>lb.</unit> <fooditem>colby or mild cheddar cheese slices</fooditem> </ingredient> </ingredientlist> <preparation>Preheat <equipment>oven</equipment> to 450 F. Cook macaroni until it is almost tender. Drain and rinse thorougly with cold water. Melt butter in a <equipment>3-quart saucepan</equipment> over medium-low heat. Slowly add flour, stiring constantly, to make a roux. When roux begins to darken in color slowly add the milk and keep stiring even though it may feel as if your arm will fall off at any minute. Add cream cheese and salt stirring until the sauce has a smooth and creamy texture. Fold macaroni into the sauce. Place 1/3 of the macaroni and sauce mixture into a buttered <equipment>8 x 8 inch pan</equipment>. Top with a layer of cheddar cheese slices. Scoop another 1/3 of the macaroni mixture into the pan. Top with baby Swiss slices. Add the remaining macaroni mixture to the pan and top with the last of the cheddar slices. Bake at 450 for 15 minutes or until top begins to brown.</preparation> <serving>Serve alone or with a thick slice of smoked ham. Refrigerate leftovers immediately.</serving> <notes>It is very important to avoid aged cheeses as these tend to make the sauce gritty. Sharp cheddar or Swiss will ruin the texture.</notes> </recipe> <recipe> <title>Pasta Sauce With Meat</title> <recipeinfo> <blurb>A good all-around meat sauce to use with a variety of pasta dishes.</blurb> <genre>Comfort food</genre> <author>David Horton</author> <yield>Makes enough for 2 lbs. of pasta.</yield> <preptime>About one hour</preptime> </recipeinfo> <ingredientlist> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>olive oil</fooditem> </ingredient> <ingredient><quantity>3</quantity> <unit>cloves</unit> <fooditem>garlic</fooditem>, minced</ingredient> <ingredient><quantity>1</quantity> <unit>rib</unit> <fooditem>celery</fooditem>, finely chopped</ingredient> <ingredient> <quantity>1</quantity> <unit>lb.</unit> <fooditem>lean ground beef</fooditem> </ingredient> <ingredient> <quantity>One</quantity> <unit>28 oz. can</unit> <fooditem>crushed tomatoes</fooditem> </ingredient> <ingredient> <quantity>One</quantity> <unit>6 oz. can</unit> <fooditem>tomato paste</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>Italian seasoning</fooditem> </ingredient> <ingredient> <quantity>1</quantity> <unit>tsp.</unit> <fooditem>sweet basil</fooditem> </ingredient> <ingredient> <quantity>1 1/2</quantity> <unit>tsp.</unit> <fooditem>brown sugar</fooditem> </ingredient> <ingredient> <quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>kosher salt</fooditem> </ingredient> <ingredient>A <quantity>pinch</quantity> of <fooditem>crushed red pepper</fooditem></ingredient> <ingredient> <quantity>1/4</quantity> <unit>C.</unit> <fooditem>grated Romano cheese</fooditem> </ingredient> </ingredientlist> <preparation>In a <equipment>3-quart saucepan</equipment> sweat garlic and celery in olive oil over medium-low heat. Add ground beef and raise heat to brown slightly. Drain fat if necessary. Add crushed tomatoes, spices, sugar and salt. Lower heat to a slow simmer and add cheese. Cook for at least 30 minutes, much longer if possible.</preparation> <serving>Serve over spaghetti or any other favorite pasta.</serving> <notes>Make a double batch and freeze the leftover sauce for a quick meal later on.</notes> </recipe> </section> </cookbook>
<?xml version="1.0" encoding="UTF-8"?> <!DOCTYPE recipe PUBLIC "-//Happy-Monkey//DTD RecipeBook//EN" "http://www.happy-monkey.net/recipebook/recipebook.dtd";> <recipe> <title>Corn Chowder</title> <recipeinfo> <blurb>Autumn comfort food.</blurb> <genre>Soup</genre> <author>David Horton</author> <yield>8 servings</yield> <preptime>One hour</preptime> </recipeinfo> <ingredientlist> <ingredient><quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>butter</fooditem></ingredient> <ingredient><quantity>1</quantity> <fooditem>medium onion</fooditem>, diced</ingredient> <ingredient><quantity>2</quantity> <unit>cloves</unit> <fooditem>garlic</fooditem>, minced</ingredient> <ingredient><quantity>2</quantity> <unit>ribs</unit> <fooditem>celery</fooditem>, chopped</ingredient> <ingredient><quantity>1</quantity> <fooditem>red pepper</fooditem>, diced</ingredient> <ingredient><quantity>4</quantity> <unit>ears</unit> of <fooditem>corn</fooditem> kernels cut from the cob</ingredient> <ingredient><quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>flour</fooditem></ingredient> <ingredient><quantity>2</quantity> <unit>C.</unit> <fooditem>chicken broth</fooditem></ingredient> <ingredient><quantity>2</quantity> <unit>C.</unit> <fooditem>whole milk</fooditem></ingredient> <ingredient><quantity>3</quantity> <fooditem>medium red potatoes</fooditem>, cubed</ingredient> <ingredient><fooditem>Salt and pepper</fooditem> to taste</ingredient> </ingredientlist> <preparation>Heat butter in a <equipment>3-quart saucepan</equipment>. Add onion, garlic, celery, red pepper and corn. Sweat vegetables over medium-low heat until onion is translucent. Add flour to thicken the mixture. Stir often. Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Stir in milk. Add salt and pepper to taste.</preparation> <serving>Serve with homemade biscuits or bread.</serving> <notes>Substitute vegetable broth in place of chicken broth to make a great vegetarian chowder.</notes> </recipe>
<?xml version="1.0" encoding="UTF-8"?> <!DOCTYPE recipe PUBLIC "-//Happy-Monkey//DTD RecipeBook//EN" "http://www.happy-monkey.net/recipebook/recipebook.dtd";> <recipe> <title>Cream of Chicken and Rice Soup</title> <recipeinfo> <blurb>An tasty way to use leftover chicken</blurb> <genre>Soup</genre> <author>David Horton</author> <yield>4 servings</yield> </recipeinfo> <ingredientlist> <ingredient><quantity>6</quantity> <unit>oz.</unit> <fooditem>chicken scraps</fooditem></ingredient> <ingredient><quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>flour</fooditem></ingredient> <ingredient><quantity>2</quantity> <unit>Tbsp.</unit> <fooditem>butter</fooditem></ingredient> <ingredient><quantity>2</quantity> <unit>C.</unit> <fooditem>chicken broth</fooditem></ingredient> <ingredient><quantity>1/4</quantity> <unit>C.</unit> <fooditem>rice</fooditem></ingredient> <ingredient><quantity>1/2</quantity> <unit>tsp.</unit> <fooditem>parsley</fooditem></ingredient> <ingredient><quantity>1/4</quantity> <unit>tsp.</unit> <fooditem>pepper</fooditem></ingredient> <ingredient><fooditem>salt</fooditem> to taste</ingredient> <ingredient><quantity>2</quantity> <unit>C.</unit> <fooditem>milk</fooditem></ingredient> </ingredientlist> <preparation>Cut chicken into bite-sized pieces. Combine chicken and flour in a mixing bowl and stir until chicken is well coated. Melt butter in a <equipment>3-quart saucepan</equipment> over medium heat. Add chicken and any excess flour. Cook until mixture begins to brown, stiring often. Slowly stir in chicken broth and bring to a boil. Add rice, parsley, salt and pepper. Reduce heat to low. Cover and cook until rice is tender, stiring occasionally to prevent sticking. Just before serving add milk and warm through. Do not allow soup to boil after adding milk as it will cause the milk to curdle and ruin the smooth texture of the soup.</preparation> <serving>Serve as an appetizer or combine with a sandwich and salad for a meal.</serving> <notes>This soup can be partially made ahead of time and frozen for a quick meal later on. Follow the recipe to the point just before adding the milk. Measure the soup into freezer-safe containers and cool rapidly in an ice bath. When ready to eat, thaw the soup and continue the recipe by adding the milk and warming through.</notes> </recipe>
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