-=> Sean Dennis wrote to Dave Drum <=-

 DD> Few of the "younger set" get the benefits and camaraderie of the 'old
 DD> school' bulletin boards. And those who do are aging out and toppliong
 DD> from or perches. Heck, I'm 82 and beginning to feel the twinges of my
 DD> senescence.

 SD> Newer isn't always better.  It's why I oved my BBS to as 64-bit Linux
 SD> system so it can live on.  I'm finally porting my doors for DOS and
 SD> making them open source so they can live on also.

 SD> (No recipe as I'm reponding via the BBS.)

I still learn new stuff every day. Yesterday I learned that the SESTAR
BBS is *not* run by Marc Lewis. It has been one of my regular stops for
longer than I can remember. But, Marc is in Birmingham Alablamma and the
SESTAR BBS is in North Carolina. No idea who is the operator but it's a
nicely done BBS.

I'm signed up with Lewis' "Sursum-Corda" .... now if I can finger out
how to add echoes to me packet scan .... I've already exchanged several
e-mails w/Marc and I hate to be a total pest - even tho he's been very
helpful.

So, I did a search on-line for "SysOp Recipe" (using the quotes) and I
got this as my only actual recipe result .....

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Original Spinach Lasagna
 Categories: Pasta, Sauces, Vegetables, Herbs
      Yield: 7 servings

MMMMM-----------------------TOMATO SAUCE-----------------------------
      3 tb Olive oil
      1 c  Chopped onion
      1 tb Minced garlic
      1 c  Chopped green (bell) pepper
      2 ts Basil
      2 ts Oregano
      2    Bay leaves
      2 ts Salt
     29 oz Can tomato (pureed)
      6 oz Can tomato paste
      2 tb Red cooking wine
      1 c  Partially chopped tomato
    1/4 ts Black pepper

MMMMM-------------------------FILLING--------------------------------
      2 c  Ricotta or cottage cheese
      2 lg Eggs; beaten
           Salt & pepper
    1/2 lb Raw, chopped spinach
        ds Nutmeg
      2 tb Wheat germ; opt
    1/2 c  Grated or shredded Romano or
           - Parmesan cheese

  Brown onion until clear and soft. Add tomato puree,
  tomato paste, and all other above ingredients. Cover and
  simmer 45 minutes, stirring occasionally.

  Cook 12 lasagna noodles halfway and drain.

  In a 9" X 13" pan put 1/3 sauce, 1/3 noodles, blotches
  of filling, then another layer of sauce, 1/2 lb
  Mozzarella cheese, more noodles, remaining sauce, 1/2
  lb. Mozzarella, then cover with the grated Romano or
  Parmesan cheese.

  Bake @ 375§F/190§C for 45 minutes. 

  This lasagna tastes even better after setting in the
  refrigerator overnight, then reheating.

  Serves 6-8 people.

  1 hour to prepare, excluding cooking time.

  Original recipe from "The MooseWood Cookbooks" by Molly
  Katzen.

  Excerpted by Stevyn Iron Feather, SysOp

  RECIPE FROM: https://ironfeather.com/bbs

  Uncle Dirty Dave's Archives

MMMMM

... So easy, a child could do it. Child sold separately.
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