diskMAGazine (Apr 1992) : bBaseII / Recipes.bbase

6
"Name ..............."
"Catagory ..........."
"Main Ingredient ...."
"Located ............"
"Already Served to .."
"Comments ..........."
26
"Smoked Salmon"
"Appetizer, Cold"
"Fish"
"Vogue Cooking, p. 147"
"Fred & Ginger"
"Good with Alsatian Gewurtztraminer"
"Artichoke Vinaigrette"
"Appetizer, Cold"
"Artichoke"
"Goormay Magazine, Oct 1985, p. 36"
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"Avocado Marinera"
"Appetizer, Cold"
"Avocado, Shrimp"
"Cooking For Two, p. 83"
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"Delicious with Premier Cru Chablis"
"Filetto di Sole all Forno"
"Appetizer, Hot"
"Fish"
"Italian Cooking, p. 137"
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"Escargot Forestiere"
"Appetizer, Hot"
"Snail, Mushroom"
"Cooking of Provincial France, p. 112"
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"Try this with Niersteiner."
"Baked Alaska"
"Dessert"
"Ice Cream, Egg"
"Vogue Cooking, p. 166"
"Dick & Liz, Charles & Di"
"Be careful not to over-cook this."
"Kumquat Custard Bavarois"
"Dessert"
"Cream, Egg"
"Goormay Magazine, May 1988, p. 84"
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"Pears Cardinale"
"Dessert"
"Pear, Raspberry"
"French Cooking, p. 39"
"Ron & Nancy"
"Nancy loved it."
"Chocolate Hearts"
"Dessert"
"Chocolate, Milk"
"Cooking For Two, p. 76"
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"A nice finish."
"Lasagna"
"Entree"
"Pasta, Beef"
"Italian Cooking, p. 61"
"Guido & Gina"
"Great with Gattinara."
"Fettucini Alfredo"
"Entree"
"Pasta"
"Italian Cooking, p. 32"
"Guido & Gina"
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"Poulet au Riz"
"Entree"
"Chicken, Rice"
"French Cooking, p. 41"
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"Best with Wild Rice."
"Dover Sole Meuniere"
"Entree"
"Fish"
"French Cooking, p. 162"
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"Canard a l'Orange"
"Entree"
"Duck"
"French Cooking, p. 121"
"Ed & Liz, Mike & Liz, Dick & Liz, Al & Liz"
"Liz really likes this stuff!"
"Chicken Luau"
"Entree"
"Chicken, Coconut"
"Filecard"
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"Got this from Elvis. Try it with peanut butter."
"Chicken and Honey"
"Entree"
"Chicken"
"Canadian Cuisine, p. 78"
"Fred & Ginger, Al Smith"
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"Smoked Rainbow Trout"
"Entree"
"Fish"
"Canadian Cuisine, p. 44"
"Almost Everyone"
"Very Tasty."
"Garlic Spareribs"
"Entree"
"Pork"
"Canadian Cuisine, p. 111"
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"Crab Mousse"
"Entree (or Hot Appetizer)"
"Crab, Shrimp"
"Vogue Cooking, p. 99"
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"Cucumber Sandwiches"
"Hors D'oeuvre"
"Cucumber, Cream Cheese"
"Vogue Cooking, p. 24"
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"Spinach Salad"
"Salad"
"Spinach, Bacon, Egg"
"FileCard"
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"Mom's Recipe"
"Apricot and Orange Sauce"
"Sauce"
"Apricot, Orange, Chicken Stock"
"Kosher Cooking, p. 136"
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"Great with ham."
"Fennel Soup"
"Soup"
"Chicken Stock, Scallops"
"Cooking For Two, p. 12"
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"Very Nice!"
"Highland Potatos"
"Vegetable"
"Potato"
"Vogue Cooking, p. 38"
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"Braised Celery Hearts"
"Vegetable"
"Celery"
"Goormay Magazine, Jan 1981, p. 54"
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