-=> JIM WELLER wrote to SHAWN HIGHFIELD <=-

 SH> We cancelled our land line back when the kids still lived here.
 SH> Next day I cancelled it and added a LD package to my cell.

 JW> IMO it seems like a waste of money to have two phones with two bills
 JW> to pay and cell phones do so many other useful things that the
 JW> choice is obvious. The only people I know who still have land lines
 JW> are over eighty and don't get out of the house much, like Roslind's
 JW> mom before she passed away.

I'm not over 80 (yet) and I work a job outside the home. AND I have 
both a cell (which costs me U$15/month) and a land-line phone - for very
good reasons which I have stated here before. Yout mileage obviously
varies. And there is not finite data plan on my land line.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Flounder
 Categories: Seafood, Stuffing, Breads
      Yield: 4 Servings
 
      4    (1 1/4 lb/500 g) flounders
    1/2 c  Celery; chopped fine
      1 cl Minced garlic
      8 tb Butter
    1/2 lb (225 g) shrimp; boiled,
           - chopped
    1/2 lb (225 g) crabmeat; picked
      1 lg Egg; slightly beaten
    1/2 c  Chopped green onions
      1 c  Bread crumbs or panko
      2 tb Chopped parsley
           Salt, pepper & cayenne
 
  Saute celery, onions and garlic in 4 tb melted butter.
  Add bread crumbs, shrimp, crabmeat and parsley. Mix well.
  Season to taste with salt, pepper and cayenne.
  
  Split thick side of each flounder, lengthwise and cross-
  wise, and loosen meat from bone of fish to form a pocket
  for stuffing.
  
  Brush well with additional melted buttter, salt & pepper.
  Stuff pocket with dressing.
  
  Melt remaining 4 tb butter in shallow baking pan. Place
  fish in pan. Cover and bake @ 375ºF/190ºC. for about 30
  minutes. Remove cover and bake additional 5 minutes.
  
  Courtesy Illinois Bell Telephone Pioneers
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Stuffing
 Categories: Seafood, Breads, Stuffing
      Yield: 8 Servings
 
      1 lb Crabmeat; picked over
    1/3 c  Chopped celery
    1/3 c  Melted fat
      2 c  Bread crumbs
      3 lg Eggs; beaten
    1/2 c  Chopped onion
    1/3 c  Chopped green pepper
      2 cl Garlic; fine chopped
      1 tb Chopped parsley
      2 ts Salt
 
  Drain crabmeat. Cook onion, celery, green pepper and
  garlic in fat until tender. Combine bread cubes, eggs,
  parsley, salt, pepper, cooked vegs. and crabmeat.
  
  Mix well. Fill crab shells with mixture, bake @ 350ºF
  for about 30 minutes.
  
  This can be used as a casserole or a stuffing for fish
  also.
  
  Courtesy Illinois Bell Telephone Pioneers
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... And he disappeared in a puff of logic.
--- MultiMail/Win