MSGID: 1:261/1466.0 576a1a68
 -=> On 06-21-16  09:38,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Doc's Place <=-

 > Do you (or anyone) have a list of BBS sites that can be accessed via
 > internet telnet and will deliver QWK packets?

 JK> I know these systems:

 JK> Telnet: filegate.net
This is Janis Kracht.

 JK> Telnet: bbs.execpc.com
??  This one is not in the nodelist with that link.

 JK> Telnet: bbs.techware2k.com
??  This one is not in the nodelist with that link.

 JK> Telnet: time.synchro.net:24
Robert Starr, WA

Telnet: wpusa.dynip.com
Mark Lewis, Waldo's Place, NC

Telnet: shenks.synchro.net
xxCarol Shenkenberger,  VA.

Telnet: bbs.outpostbbs.net
Sean Dennis, TN

Telnet: trmb.ca
Alan Ianson

Thanks for the response.  Dave Drum mentioned four BBSes he visits,
giving names of sysops (you, Mark, Sean, xxCarol  ).  I've links for the
names he mentioned under your links above.  Also, Alan Ianson mentioned
his BBS, also listed above.

Lets hope that those who might need it will save the list and check
those BBS sites out.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARY LOU'S CABBAGE ROLLS
 Categories: Vegetable, Beef, Main dish
      Yield: 3 servings
 
           MEAT FILLING
    1/2 cn Tomato soup (undiluted)
    1/4 c  Milk
      1 lb Ground beef (a mixture of
           Ground pork and poultry
           Can be used also)
    1/2 ts Oregano
    1/2 ts Basil
    1/2 ts Italian Seasoning
        ds Dillweed
           Pepper
      1 md Egg
           No salt (it's in the soup)
      1 c  Cooked Basmati Rice
           Sauce
      2 cn (28oz) Crushed tomatoes
    1/2 ts Oregano
    1/2 ts Basil
        ds Parsley
      1 tb Brown sugar
           Pepper
        ds Dillweed
      1 md Head Cabbage
 
        Put all sauce ingrediants in non-stick pot, simmer. Put rice on
  to cook (i use 1/2 cup to 1 1/2 cups water & dash salt). Put large
  pot filled with water on to boil, core cabbage and add whole cabbage
  to water.. When rice is cooked sauce should be ready but you can keep
  simmering till your ready to use. (stir to keep from burning). With
  tongs peel each cabbage leaf off carefully while it is still in pot
  (be careful of the steam) when they are limp enough to remove. Be
  sure not to tear the leaf. You'll need at least 12 leaves.
  
        Mix all filling ingrediants well, making sure all beef chunks
  are broken up.
        Fill leaves with about a 1/4 cup of fillings. Roll sides in then
  back, then front, turn over in (9x13 glass) pan so that seams are on
  underside. Pour half sauce over rolls and bake at 350 for 2 hours,
  covered with foil (shiny side in). Halfway through cooking you may
  find a lot of water in pan.. drain this off carefully (sometimes it's
  fat.. and who needs that..) and return to oven.
        Serve with extra sauce poured over rolls.
  Makes 12-13 rolls
  Via: mmdoor@the_secluded_forest_bbs.bbs, 11-15-1994, recipe # 6536 in
  MAIN [not registered]
  
  From: Mary Lou Kakanowski             Date: 11-17-94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:36:48, 22 Jun 2016
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01