MSGID: 1:229/452 43758AD6
-=> Alan Beck wrote to Alan Beck <=-

 AB> Is there not Recipe program for windows that accepts Meal Master
 AB> files??

 AB> I seem to remember one.

 AB> May as well start with it.

I've tried a number of recipe programmes that work under Windows. Had the
most luck with Now You're Cooking which was recommended to the echo by Clean
Dave. It imports and exports Meal Master format.

It can be had as a free download/shareware ($25 / 60 days free) from 

https://en.freedownloadmanager.org/Windows-PC/Now-You-re-Cooking.html 

Look also at BigOven which *IS* freeware (my favourite price). The publisher
states "Import files in MMF, MXP, MX2, Cook'n, and other recipe formats."

https://download.cnet.com/BigOven/3000-2126_4-10259826.html

Ruth & Steve Haffly use a windows-based recipe program but I'm unsure which
one. Perhaps Ruth will chime in with a recommendation.

In the end I keep coming back to Meal Master and vDos as my go to recipe 
software. Probably because I'm old and a bit set in my ways. And the key
strokes are hard-coded into my fingertips.  Bv)=

Here's an output sample: (My Meal Master of this follows in another post)

Homemade Chicken Soup

Homemade goodness!

Yield: 12 Servings
Homemade Chicken Soup

photo by ees55

Ingredients

6 chicken thighs                   1 medium Onion
20 Baby carrots; sliced            1 package flower shaped pasta
5 celery stalks; (up to 6), sliced 1 tbs garlic
2 large russet potatoes; or 3-4    1 tsp salt 
red potatoes; diced                1 can chicken broth

Preparation

Boil your chicken in about 2 quarts of water. Add a dash of salt to get the 
water rolling. Put in a very large stock pot!

While your chicken is cooking, dice, slice & chop up your veggies. Set aside. 
Once your chicken is done pull it out and let cool. Add your can of chicken 
broth and let come to a rolling boil. Add 1 TBS of Garlic and 1 tsp of salt. 
Boil for about 5 minutes at this stage before turning down the heat. Start 
tossing in your veggies and pasta. Pull the chicken off the bone and toss 
back into the soup. Add additional water if necessary to keep veggies & 
chicken covered. Let simmer for 20-30 minutes. Add additional garlic and 
salt to taste. Soup should be done in the 30 minutes or longer, if you have 
cut your veggies in bigger chunks.

If you like your broth thick - add some corn starch.

How to add corn starch:

Take 2 Tbs of corn starch and put in a medium bowl

Take hot broth from the soup and slowly mix with the
corn starch. This is key as this will keep it from being lumpy!

Add the corn starch & broth mixture to your soup as it simmers.

If not thick enough, repeat!

Cuisine: American Main Ingredient: Chicken 

https://www.bigoven.com/recipe/homemade-chicken-soup/169677/print?resizeTo=12
... "A crisp roast chicken would set the world aright." -- George R.R. Martin

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