"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}{\\f3\\fswiss\\fprq2 System;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 Boot Up Faster\r\n\\par \r\n\\par Win95 pauses for about two seconds during boot-up to give you the opportunity to press a start-up key such as F8. To remove the pause and make boot-up faster, open the MSDOS.SYS file in Notepad and add the entry BootDelay=0 to the [Options] section. \r\n\\par }\r\n",
"TxtNotes": "Boot Up Faster\r\n\r\nWin95 pauses for about two seconds during boot-up to give you the opportunity to press a start-up key such as F8. To remove the pause and make boot-up faster, open the MSDOS.SYS file in Notepad and add the entry BootDelay=0 to the [Options] section. "
},
{
"NoteID": 2,
"Links": 0,
"Subject": "Win 95 Tips",
"Title": "Moving or Copying Files",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}{\\f3\\fswiss\\fprq2 System;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 When you drag and drop a file, you're moving, copying or making a shortcut to that file, depending on where you're dragging it from and dropping it to. Look at the lower right corner of the icon you're dragging, right before you let go of the mouse button, to find out what it's going to do. A plus sign means the file will be copied. An arrow means you'll create a shortcut. If you see nothing, the file will be moved. \r\n\\par }\r\n",
"TxtNotes": "When you drag and drop a file, you're moving, copying or making a shortcut to that file, depending on where you're dragging it from and dropping it to. Look at the lower right corner of the icon you're dragging, right before you let go of the mouse button, to find out what it's going to do. A plus sign means the file will be copied. An arrow means you'll create a shortcut. If you see nothing, the file will be moved. "
},
{
"NoteID": 4,
"Links": 0,
"Subject": "Win 95 Tips",
"Title": "Minimize all the windows",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}{\\f3\\fswiss\\fprq2 System;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 The fastest way to minimize all the windows on your desktop is to press Ctrl+Esc, then Alt+M. \r\n\\par }\r\n",
"TxtNotes": "The fastest way to minimize all the windows on your desktop is to press Ctrl+Esc, then Alt+M. "
},
{
"NoteID": 5,
"Links": 0,
"Subject": "Win 95 Tips",
"Title": "Hiding files",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}{\\f3\\fswiss\\fprq2 System;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 If you want to keep files-or even folders full of files-from prying eyes, just right-click on each file and select Hidden in the Attributes box at the bottom of the Properties dialog. To see the files you've hidden, double-click on My Computer, select View/Options, click on the View tab and select Show All Files. \r\n\\par }\r\n",
"TxtNotes": "If you want to keep files-or even folders full of files-from prying eyes, just right-click on each file and select Hidden in the Attributes box at the bottom of the Properties dialog. To see the files you've hidden, double-click on My Computer, select View/Options, click on the View tab and select Show All Files. "
},
{
"NoteID": 6,
"Links": 0,
"Subject": "Win 95 Tips",
"Title": "Modifying the Start Menu",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}{\\f3\\fswiss\\fprq2 System;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 Installing a new application places it on your Start menu's cascading menu and loads it with a bunch of junk. Eventually, the menu gets out of hand. To clean it up, right-click on your Start button, select Open from the context menu and double-click on the Programs folder. Create new folders for your streamlined categories. Move all the program shortcuts you want to keep into the new folders by right-clicking on each in turn and selecting Cut, then right-clicking on the appropriate new folder and selecting Paste. Delete the rest. \r\n\\par }\r\n",
"TxtNotes": "Installing a new application places it on your Start menu's cascading menu and loads it with a bunch of junk. Eventually, the menu gets out of hand. To clean it up, right-click on your Start button, select Open from the context menu and double-click on the Programs folder. Create new folders for your streamlined categories. Move all the program shortcuts you want to keep into the new folders by right-clicking on each in turn and selecting Cut, then right-clicking on the appropriate new folder and selecting Paste. Delete the rest. "
},
{
"NoteID": 7,
"Links": 0,
"Subject": "Win 95 Tips",
"Title": "File Selection",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}{\\f3\\fswiss\\fprq2 System;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 You can select a bunch of files by clicking near them and dragging the cursor over them. If you do that with the right mouse button, however, you automatically get a context menu that offers the Open, Send To, Cut, Copy, Delete, Rename, Create Shortcut and Properties commands. \r\n\\par }\r\n",
"TxtNotes": "You can select a bunch of files by clicking near them and dragging the cursor over them. If you do that with the right mouse button, however, you automatically get a context menu that offers the Open, Send To, Cut, Copy, Delete, Rename, Create Shortcut and Properties commands. "
},
{
"NoteID": 8,
"Links": 0,
"Subject": "Win 95 Tips",
"Title": "Installing Win95 Upgrade",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}{\\f3\\fswiss\\fprq2 System;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 If you're installing Win95 on a system without a previous version of Windows installed, Win95 asks you to prove you have installed a previous version of DOS or Windows. If you don't have your old diskettes handy, here's how to get around the dialog: Open Notepad and save a document as WIN.CN_ (the final character is an underline). Put the WIN.CN_ file on a diskette - your boot diskette or Win95 Startup disk will do. When you reach the point in the installation where Win95 asks you to show it a previous version, put in the diskette with the WIN.CN_ file on it. The installation program will accept it as proof of a previous version. \r\n\\par }\r\n",
"TxtNotes": "If you're installing Win95 on a system without a previous version of Windows installed, Win95 asks you to prove you have installed a previous version of DOS or Windows. If you don't have your old diskettes handy, here's how to get around the dialog: Open Notepad and save a document as WIN.CN_ (the final character is an underline). Put the WIN.CN_ file on a diskette - your boot diskette or Win95 Startup disk will do. When you reach the point in the installation where Win95 asks you to show it a previous version, put in the diskette with the WIN.CN_ file on it. The installation program will accept it as proof of a previous version. "
},
{
"NoteID": 9,
"Links": 0,
"Subject": "Recipies",
"Title": "BAKED ROCK CORNISH HEN NORMANDY",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;\\red0\\green0\\blue128;}\r\n\\deflang1033\\pard\\qc\\plain\\f2\\fs24\\cf1\\b BAKED ROCK CORNISH HEN NORMANDY\\plain\\f2\\fs17 \r\n\\par \\pard\\plain\\f2\\fs17 \r\n\\par \r\n\\par 2 SERVINGS\r\n\\par \r\n\\par Two 16 oz. Cornish Hens\r\n\\par 3 Red Delicious Apples\r\n\\par Mirpois: 1 carrot, 1/2 branch celery, 1 onion cut in pieces\r\n\\par 2 Bay leaves, 3 cloves, pinch of thyme leaves\r\n\\par 1 cup Chicken stock\r\n\\par 1/4 cup Calvados Brandy\r\n\\par 2 tblsp Flour\r\n\\par 1 tblsp Tomato Paste\r\n\\par 4 tblsp Vegetable oil\r\n\\par 2 oz Butter or Margarine\r\n\\par Salt and Pepper\r\n\\par \r\n\\par Remove giblets from inside of Cornish Hens. Cut off wings, \r\n\\par and rinse off hens with cold water. Season cavity with \r\n\\par salt and pepper. Stuff each with half an apple cut in \r\n\\par wedges and a few sprigs of parsley. Take a small roasting \r\n\\par pan or oven proof casserole. Oil bottom with 2 tblsp of oil, \r\n\\par spread mirpois, wings and giblets over bottom of pan. Lay \r\n\\par hens on top of seasoning and brush with rest of oil. Place \r\n\\par in preheated 400\\'b0F oven for 30 to 35 minutes. Baste frequently. \r\n\\par Remove from oven and place on top of stove over medium heat. \r\n\\par Pour Calvados brandy over hens and carefully ignite. When alcohol \r\n\\par stops burning remove from pan and keep warm. While stirring with \r\n\\par meat fork or wooden spoon add flour, Bay leaves, Cloves, Thyme, \r\n\\par and Tomato paste. Pour Chicken stock over all and let simmer for \r\n\\par 10 minutes. Season to taste. While sauce is simmering; melt \r\n\\par butter or margarine in saut\\'e9 pan, slice 2 apples into 8 rings. \r\n\\par Place the rings in the hot butter and saut\\'e9 both sides quickly, \r\n\\par keep warm. Split hens into halves and arrange on service platter. \r\n\\par Pour strained sauce over poultry and decorate the tops of each \r\n\\par half with two slices of fried apple ring. Serve\r\n\\par \r\n\\par \r\n\\par \r\n\\par SERVING SUGESTIONS\r\n\\par \r\n\\par \r\n\\par Brussels sprouts Paysanne [ with bacon and onions ]\r\n\\par Roasted Potatoes\r\n\\par }\r\n",
"TxtNotes": "BAKED ROCK CORNISH HEN NORMANDY\r\n\r\n\r\n2 SERVINGS\r\n\r\nTwo 16 oz. Cornish Hens\r\n3 Red Delicious Apples\r\nMirpois: 1 carrot, 1/2 branch celery, 1 onion cut in pieces\r\n2 Bay leaves, 3 cloves, pinch of thyme leaves\r\n1 cup Chicken stock\r\n1/4 cup Calvados Brandy\r\n2 tblsp Flour\r\n1 tblsp Tomato Paste\r\n4 tblsp Vegetable oil\r\n2 oz Butter or Margarine\r\nSalt and Pepper\r\n\r\nRemove giblets from inside of Cornish Hens. Cut off wings, \r\nand rinse off hens with cold water. Season cavity with \r\nsalt and pepper. Stuff each with half an apple cut in \r\nwedges and a few sprigs of parsley. Take a small roasting \r\npan or oven proof casserole. Oil bottom with 2 tblsp of oil, \r\nspread mirpois, wings and giblets over bottom of pan. Lay \r\nhens on top of seasoning and brush with rest of oil. Place \r\nin preheated 400°F oven for 30 to 35 minutes. Baste frequently. \r\nRemove from oven and place on top of stove over medium heat. \r\nPour Calvados brandy over hens and carefully ignite. When alcohol \r\nstops burning remove from pan and keep warm. While stirring with \r\nmeat fork or wooden spoon add flour, Bay leaves, Cloves, Thyme, \r\nand Tomato paste. Pour Chicken stock over all and let simmer for \r\n10 minutes. Season to taste. While sauce is simmering; melt \r\nbutter or margarine in sauté pan, slice 2 apples into 8 rings. \r\nPlace the rings in the hot butter and sauté both sides quickly, \r\nkeep warm. Split hens into halves and arrange on service platter. \r\nPour strained sauce over poultry and decorate the tops of each \r\nhalf with two slices of fried apple ring. Serve\r\n\r\n\r\n\r\nSERVING SUGESTIONS\r\n\r\n\r\nBrussels sprouts Paysanne [ with bacon and onions ]\r\nRoasted Potatoes"
},
{
"NoteID": 10,
"Links": 0,
"Subject": "Recipies",
"Title": "BAKED CHICKEN BREAST MARCEL",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;\\red0\\green0\\blue128;}\r\n\\deflang1033\\pard\\qc\\plain\\f2\\fs24\\cf1\\b BAKED CHICKEN BREAST MARCEL\\plain\\f2\\fs17 \r\n\\par \\pard\\plain\\f2\\fs17 \r\n\\par 4 SERVINGS \r\n\\par \r\n\\par \r\n\\par Four 5 to 6 oz boneless Chicken Breasts\r\n\\par 4 Bacon strips\r\n\\par 1 tblsp Vegetable oil \r\n\\par 2 tblsp of chopped Tarragon, Thyme, Oregano mix\r\n\\par 1/4 cup minced Onions\r\n\\par 2 cloves chopped Garlic\r\n\\par 1/4 cup Madeira wine\r\n\\par 1/2 cup Demi-Glace [ brown sauce ]\r\n\\par Salt and Pepper\r\n\\par 1 each roasted and peeled green and red Pepper\r\n\\par \r\n\\par Spread breasts out on cutting board remove skin then season with Salt \r\n\\par and Pepper. Cover with chopped Herbs fold Chicken breasts together and \r\n\\par wrap with Bacon strip. Heat oil in saut\\'e9 pan or skillet over medium heat, \r\n\\par add breasts and brown on all sides without burning the bacon. Remove pan \r\n\\par with breasts from top of stove to a preheated oven at 375\\'b0 and bake for \r\n\\par about 12 to 15 minutes or until done. Drain fat and move pan to top \r\n\\par burner, add onions and garlic. Saut\\'e9 until golden brown. Pour Madeira \r\n\\par wine over meat and reduce by 1/3. Add brown sauce and bring to a boil. \r\n\\par Salt and Pepper to taste. Place Chicken breasts on serving platter, \r\n\\par pour sauce over and top with julienne of Peppers\r\n\\par \r\n\\par \r\n\\par \r\n\\par SERVING SUGESTIONS\r\n\\par \r\n\\par \r\n\\par Green Beans Italian style\r\n\\par Roasted Red Bliss Potatoes\r\n\\par }\r\n",
"TxtNotes": "BAKED CHICKEN BREAST MARCEL\r\n\r\n4 SERVINGS \r\n\r\n\r\nFour 5 to 6 oz boneless Chicken Breasts\r\n4 Bacon strips\r\n1 tblsp Vegetable oil \r\n2 tblsp of chopped Tarragon, Thyme, Oregano mix\r\n1/4 cup minced Onions\r\n2 cloves chopped Garlic\r\n1/4 cup Madeira wine\r\n1/2 cup Demi-Glace [ brown sauce ]\r\nSalt and Pepper\r\n1 each roasted and peeled green and red Pepper\r\n\r\nSpread breasts out on cutting board remove skin then season with Salt \r\nand Pepper. Cover with chopped Herbs fold Chicken breasts together and \r\nwrap with Bacon strip. Heat oil in sauté pan or skillet over medium heat, \r\nadd breasts and brown on all sides without burning the bacon. Remove pan \r\nwith breasts from top of stove to a preheated oven at 375° and bake for \r\nabout 12 to 15 minutes or until done. Drain fat and move pan to top \r\nburner, add onions and garlic. Sauté until golden brown. Pour Madeira \r\nwine over meat and reduce by 1/3. Add brown sauce and bring to a boil. \r\nSalt and Pepper to taste. Place Chicken breasts on serving platter, \r\npour sauce over and top with julienne of Peppers\r\n\r\n\r\n\r\nSERVING SUGESTIONS\r\n\r\n\r\nGreen Beans Italian style\r\nRoasted Red Bliss Potatoes"
},
{
"NoteID": 11,
"Links": 0,
"Subject": "Recipies",
"Title": "POACHED SUPREME OF CHICKEN PRINCESSE",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;\\red0\\green0\\blue128;}\r\n\\deflang1033\\pard\\qc\\plain\\f2\\fs24\\cf1\\b POACHED SUPREME OF CHICKEN PRINCESSE\\plain\\f2\\fs17 \r\n\\par \\pard\\plain\\f2\\fs17 \r\n\\par 4 SERVINGS\r\n\\par \r\n\\par Four 6 oz boneless/skinless Chicken Breasts\r\n\\par 2 cups Chicken stock\r\n\\par 2/3 cup dry Vermouth\r\n\\par 1 tblsp minced Shallots\r\n\\par 1 teasp Thyme\r\n\\par 1 teasp Tarragon\r\n\\par 1 tblsp chopped Parsley\r\n\\par 2 Bay leaves\r\n\\par 2 tblsp Roux\r\n\\par 1 lb green Asparagus\r\n\\par 4 Cherry Tomatoes\r\n\\par 1/2 cup Cream\r\n\\par Salt and Pepper\r\n\\par \r\n\\par Take a medium sized skillet add Chicken stock, Bay leaves, \r\n\\par Thyme,Shallots, and Tarragon. Bring to a boil, add Chicken \r\n\\par breasts and Vermouth. Simmer on low heat for about 15 minutes.\r\n\\par When meat is done, remove breasts to a service platter and \r\n\\par keep warm. Bring stock to a boil on medium heat, add Roux \r\n\\par slowly, stirring constantly. When sauce has thickened, simmer \r\n\\par for a few minutes then add cream and bring to a boil again.\r\n\\par Season with Salt and Pepper to taste.\r\n\\par Pour sauce over the Chicken breasts, decorate with asparagus \r\n\\par tips and place Cherry tomato on top of each breast.\r\n\\par \r\n\\par \r\n\\par \r\n\\par SERVING SUGESTIONS\r\n\\par \r\n\\par \r\n\\par Risotto aux Parmesan\r\n\\par }\r\n",
"TxtNotes": "POACHED SUPREME OF CHICKEN PRINCESSE\r\n\r\n4 SERVINGS\r\n\r\nFour 6 oz boneless/skinless Chicken Breasts\r\n2 cups Chicken stock\r\n2/3 cup dry Vermouth\r\n1 tblsp minced Shallots\r\n1 teasp Thyme\r\n1 teasp Tarragon\r\n1 tblsp chopped Parsley\r\n2 Bay leaves\r\n2 tblsp Roux\r\n1 lb green Asparagus\r\n4 Cherry Tomatoes\r\n1/2 cup Cream\r\nSalt and Pepper\r\n\r\nTake a medium sized skillet add Chicken stock, Bay leaves, \r\nThyme,Shallots, and Tarragon. Bring to a boil, add Chicken \r\nbreasts and Vermouth. Simmer on low heat for about 15 minutes.\r\nWhen meat is done, remove breasts to a service platter and \r\nkeep warm. Bring stock to a boil on medium heat, add Roux \r\nslowly, stirring constantly. When sauce has thickened, simmer \r\nfor a few minutes then add cream and bring to a boil again.\r\nSeason with Salt and Pepper to taste.\r\nPour sauce over the Chicken breasts, decorate with asparagus \r\ntips and place Cherry tomato on top of each breast.\r\n\r\n\r\n\r\nSERVING SUGESTIONS\r\n\r\n\r\n Risotto aux Parmesan"
},
{
"NoteID": 12,
"Links": 0,
"Subject": "Recipies",
"Title": "SHRIMP AND SCALLOPS SAUTÉ LOUISIANA",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;\\red0\\green0\\blue128;}\r\n\\deflang1033\\pard\\qc\\plain\\f2\\fs24\\cf1\\b SHRIMP AND SCALLOPS SAUT\\'c9 LOUISIANA\\plain\\f2\\fs17 \r\n\\par \\pard\\plain\\f2\\fs17 \r\n\\par \r\n\\par 4 SERVINGS\r\n\\par \r\n\\par \r\n\\par 1 lb. medium Shrimp \r\n\\par 1 lb. medium Bay or Sea Scallops\r\n\\par 1/4 cup Olive oil\r\n\\par Juice from one Lemon\r\n\\par 2 tblsp white Worcestershire sauce\r\n\\par 4 cups minced Shallots\r\n\\par 3 cloves of Garlic ( chopped )\r\n\\par 1 each large red and green Pepper ( julienne )\r\n\\par 8 oz sliced Mushrooms\r\n\\par 1 glass Chablis or Riesling wine\r\n\\par 1/3 cup of chopped fresh Thyme, Parsley, Basil and Oregano mix\r\n\\par Salt and Pepper to taste\r\n\\par a few drops of Louisiana Hot sauce\r\n\\par \r\n\\par Heat oil in large saut\\'e9 pan. Add Shallots and Garlic stirring \r\n\\par with wooden spoon until golden. Place Shrimp and Scallops into \r\n\\par pan and cook over over high heat until Seafood is half done. \r\n\\par Add julienne of Peppers and Mushrooms, saut\\'e9 together for a \r\n\\par few minutes. Sprinkle Herb mix over, add wine, Lemon juice and \r\n\\par Worchester sauce, simmer until vegetables are still aldente. \r\n\\par Season with Salt, Pepper and Hot sauce to taste.\r\n\\par Serve over bed of Boiled rice or Pilaf.\r\n\\par }\r\n",
"TxtNotes": "SHRIMP AND SCALLOPS SAUTÉ LOUISIANA\r\n\r\n\r\n4 SERVINGS\r\n\r\n\r\n1 lb. medium Shrimp \r\n1 lb. medium Bay or Sea Scallops\r\n1/4 cup Olive oil\r\nJuice from one Lemon\r\n2 tblsp white Worcestershire sauce\r\n4 cups minced Shallots\r\n3 cloves of Garlic ( chopped )\r\n1 each large red and green Pepper ( julienne )\r\n8 oz sliced Mushrooms\r\n1 glass Chablis or Riesling wine\r\n1/3 cup of chopped fresh Thyme, Parsley, Basil and Oregano mix\r\nSalt and Pepper to taste\r\na few drops of Louisiana Hot sauce\r\n\r\nHeat oil in large sauté pan. Add Shallots and Garlic stirring \r\nwith wooden spoon until golden. Place Shrimp and Scallops into \r\npan and cook over over high heat until Seafood is half done. \r\nAdd julienne of Peppers and Mushrooms, sauté together for a \r\nfew minutes. Sprinkle Herb mix over, add wine, Lemon juice and \r\nWorchester sauce, simmer until vegetables are still aldente. \r\nSeason with Salt, Pepper and Hot sauce to taste.\r\nServe over bed of Boiled rice or Pilaf."
},
{
"NoteID": 13,
"Links": 0,
"Subject": "Recipies",
"Title": "STEAK AU POIVRE SAUCE DIANE",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;\\red0\\green0\\blue128;}\r\n\\deflang1033\\pard\\qc\\plain\\f2\\fs24\\cf1\\b STEAK AU POIVRE SAUCE DIANE\r\n\\par \\pard\\plain\\f2\\fs17 \r\n\\par 2 SERVINGS\r\n\\par \r\n\\par 2 Tenderloin Steaks 8 oz each\r\n\\par 2 tblsp Butter or Margarine\r\n\\par Butcher cracked Pepper corns\r\n\\par 8 oz fresh Mushrooms, sliced\r\n\\par 2 cloves minced Shallots\r\n\\par 2 cloves chopped Garlic\r\n\\par 1 tblsp chopped Parsley\r\n\\par 1/4 cup Cognac or Brandy\r\n\\par 1/4 cup Heavy Cream\r\n\\par Salt to taste\r\n\\par \r\n\\par Lay crushed pepper in flat dish. Coat each side of the meat \r\n\\par with them, then using the back of a spoon rub the pepper \r\n\\par into the meat ( if you would like to make the dish less \"hot\" \r\n\\par coat only one side of the meat ). Melt Butter or Margarine in a pan \r\n\\par over medium high heat. Brown Steaks on each side, add Shallots, \r\n\\par Garlic, and Mushrooms to pan. Saut\\'e9 until done. Add Cognac and \r\n\\par carefully ignite. This will evaporate the alcohol and caramelize the \r\n\\par liquid adhering it to the meat and Mushrooms. Add the Heavy Cream \r\n\\par and simmer until thickened.\r\n\\par Serve with Mushrooms and sauce spooned over Steaks.\r\n\\par }\r\n",
"TxtNotes": "STEAK AU POIVRE SAUCE DIANE\r\n\r\n2 SERVINGS\r\n\r\n2 Tenderloin Steaks 8 oz each\r\n2 tblsp Butter or Margarine\r\nButcher cracked Pepper corns\r\n8 oz fresh Mushrooms, sliced\r\n2 cloves minced Shallots\r\n2 cloves chopped Garlic\r\n1 tblsp chopped Parsley\r\n1/4 cup Cognac or Brandy\r\n1/4 cup Heavy Cream\r\nSalt to taste\r\n\r\nLay crushed pepper in flat dish. Coat each side of the meat \r\nwith them, then using the back of a spoon rub the pepper \r\ninto the meat ( if you would like to make the dish less \"hot\" \r\ncoat only one side of the meat ). Melt Butter or Margarine in a pan \r\nover medium high heat. Brown Steaks on each side, add Shallots, \r\nGarlic, and Mushrooms to pan. Sauté until done. Add Cognac and \r\ncarefully ignite. This will evaporate the alcohol and caramelize the \r\nliquid adhering it to the meat and Mushrooms. Add the Heavy Cream \r\nand simmer until thickened.\r\nServe with Mushrooms and sauce spooned over Steaks."
},
{
"NoteID": 16,
"Links": 0,
"Subject": "Jokes",
"Title": "Lawyer in heaven",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 A lawyer died. At the same moment, the Pope also died. They arrived at the gates of heaven at the same moment. They spend the day in orientation, and as they're getting their heavenly vestments, the Pope gets a plain white toga and wings, like everyone else, and the lawyer gets much finer apparel, made of gold thread, and Gucci shoes. \r\n\\par \r\n\\par Then, they get to see where they're going to live(?). The Pope gets what everyone else gets, a replica of a Holiday Inn room, and the lawyer gets an 18 room mansion with servants and a swimming pool. \r\n\\par \r\n\\par At dinnertime, the Pope receives the standard meal, a Manischewitz kosher TV dinner, and the lawyer receives a fine and tasty meal, served on silver platters. \r\n\\par \r\n\\par By this time, the lawyer is beginning to suspect that an error has been made, so he asks one of the angels in charge, \"Has there been some kind of mistake? This guy was the Pope, and he gets what everyone else gets, and I'm just a lawyer and I'm getting the finest of everything?\" \r\n\\par \r\n\\par The angel replied, \"No mistake, sir. We've had lots of popes here, but you're the first lawyer we've ever had.\" \r\n\\par }\r\n",
"TxtNotes": "A lawyer died. At the same moment, the Pope also died. They arrived at the gates of heaven at the same moment. They spend the day in orientation, and as they're getting their heavenly vestments, the Pope gets a plain white toga and wings, like everyone else, and the lawyer gets much finer apparel, made of gold thread, and Gucci shoes. \r\n\r\nThen, they get to see where they're going to live(?). The Pope gets what everyone else gets, a replica of a Holiday Inn room, and the lawyer gets an 18 room mansion with servants and a swimming pool. \r\n\r\nAt dinnertime, the Pope receives the standard meal, a Manischewitz kosher TV dinner, and the lawyer receives a fine and tasty meal, served on silver platters. \r\n\r\nBy this time, the lawyer is beginning to suspect that an error has been made, so he asks one of the angels in charge, \"Has there been some kind of mistake? This guy was the Pope, and he gets what everyone else gets, and I'm just a lawyer and I'm getting the finest of everything?\" \r\n\r\nThe angel replied, \"No mistake, sir. We've had lots of popes here, but you're the first lawyer we've ever had.\" "
},
{
"NoteID": 17,
"Links": 0,
"Subject": "Jokes",
"Title": "Doctor",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 A doctor and his wife are having an argument in the morning over breakfast and the doctor blurts out, \"You know what? You're not that great in bed anyways!\" \r\n\\par \r\n\\par So he goes off to work and thinks it over and decides to call his wife and make amends..... \r\n\\par \r\n\\par So he calls the house and the phone rings many, many times and then his wife finally answers the phone completely out of breath.... \r\n\\par \r\n\\par So the doctor says, \"What were you doing?\" and she says, \"l was in bed!\" and the doctor says, \"What were you doing in bed so late in the day?\" \r\n\\par \r\n\\par The wife says, \"getting a second opinion!\" \r\n\\par }\r\n",
"TxtNotes": "A doctor and his wife are having an argument in the morning over breakfast and the doctor blurts out, \"You know what? You're not that great in bed anyways!\" \r\n\r\nSo he goes off to work and thinks it over and decides to call his wife and make amends..... \r\n\r\nSo he calls the house and the phone rings many, many times and then his wife finally answers the phone completely out of breath.... \r\n\r\nSo the doctor says, \"What were you doing?\" and she says, \"l was in bed!\" and the doctor says, \"What were you doing in bed so late in the day?\" \r\n\r\nThe wife says, \"getting a second opinion!\" "
},
{
"NoteID": 18,
"Links": 0,
"Subject": "Jokes",
"Title": "Pirate ",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 A pirate was talking to a \"land-lubber\" in a bar. The land-lubber noticed that, like any self-respecting pirate, this guy had a peg leg, a hook in place of one of his hands and a patch over one eye. \r\n\\par \r\n\\par The land-lubber just had to find out how the pirate got in such bad shape. He asked the pirate, \"How did you loose your leg?\" \r\n\\par \r\n\\par The pirate responded, \"I lost me leg in a battle off the coast of Jamaica!\" \r\n\\par \r\n\\par His new acquaintance was still curious so he asked, \"What about you hand. Did you lose it at the same time?\" \r\n\\par \r\n\\par \"No,\" answered the pirate. \"I lost it to the sharks off the Florida Keys.\" \r\n\\par \r\n\\par Finally, the land-lubber asked, \"I notice you also have an eye patch. How did you loose your eye? \r\n\\par \r\n\\par The pirate answered, \"I was sleeping on a beach when a seagull flew over and crapped right in me eye.\" \r\n\\par \r\n\\par The land-lubber asked, \"How could a little seagull crap make you lose your eye?\" \r\n\\par \r\n\\par The pirate snapped, \"It was the day after I got me hook!\" \r\n\\par }\r\n",
"TxtNotes": "A pirate was talking to a \"land-lubber\" in a bar. The land-lubber noticed that, like any self-respecting pirate, this guy had a peg leg, a hook in place of one of his hands and a patch over one eye. \r\n\r\nThe land-lubber just had to find out how the pirate got in such bad shape. He asked the pirate, \"How did you loose your leg?\" \r\n\r\nThe pirate responded, \"I lost me leg in a battle off the coast of Jamaica!\" \r\n\r\nHis new acquaintance was still curious so he asked, \"What about you hand. Did you lose it at the same time?\" \r\n\r\n\"No,\" answered the pirate. \"I lost it to the sharks off the Florida Keys.\" \r\n\r\nFinally, the land-lubber asked, \"I notice you also have an eye patch. How did you loose your eye? \r\n\r\nThe pirate answered, \"I was sleeping on a beach when a seagull flew over and crapped right in me eye.\" \r\n\r\nThe land-lubber asked, \"How could a little seagull crap make you lose your eye?\" \r\n\r\nThe pirate snapped, \"It was the day after I got me hook!\" "
},
{
"NoteID": 19,
"Links": 0,
"Subject": "Jokes",
"Title": "Rooster",
"Notes": "{\\rtf1\\ansi\\deff0\\deftab720{\\fonttbl{\\f0\\fswiss MS Sans Serif;}{\\f1\\froman\\fcharset2 Symbol;}{\\f2\\fswiss MS Sans Serif;}}\r\n{\\colortbl\\red0\\green0\\blue0;}\r\n\\deflang1033\\pard\\plain\\f2\\fs17 An old farmer decided it was time to get a new rooster for his hens.\r\n\\par The current rooster was still doing an okay job, but he was getting on in\r\n\\par years. And the farmer figured getting a new rooster couldn't hurt anything.\r\n\\par So he buys a young cock from the local rooster emporium, and turns him\r\n\\par loose in the barn yard.\r\n\\par \r\n\\par Well, the old rooster sees the young one strutting around and he gets a\r\n\\par little worried. So, they're trying to replace me, thinks the old rooster.\r\n\\par I've got to do something about this. He walks up to the new bird and says,\r\n\\par \r\n\\par \"So you're the new stud in town? I bet you really think you're hot stuff,\r\n\\par don't you? Well I'm not ready for the chopping block yet. I'll bet I'm\r\n\\par still the better bird. And to prove it, I challenge you to a race around\r\n\\par that hen house over there. We'll run around it ten times and whoever\r\n\\par finish's first gets to have all the hens for himself.\"\r\n\\par \r\n\\par Well, the young rooster was a proud sort, and he definitely thought he was\r\n\\par more than a match for the old guy. \"You're on,\" said the young rooster.\r\n\\par \r\n\\par \"And since I know I'm so great, I'll even give you a head start of half a\r\n\\par lap. I'll still win easy,\" said the young rooster.\r\n\\par \r\n\\par So the two roosters go over to the hen house to start the race with all the\r\n\\par hens gathering around to watch. The race begins and all the hens start\r\n\\par cheering the roosters on. After the first lap, the old rooster is still\r\n\\par maintaining his lead. After the second lap, the old guy's lead has slipped\r\n\\par a little but he's still hanging in there. Unfortunately the old rooster's\r\n\\par lead continues to slip each time around, and by the fifth lap he's just\r\n\\par barely in front of the young rooster.\r\n\\par \r\n\\par By now the farmer has heard all the commotion. He runs into the house, gets\r\n\\par his shotgun, and runs out to the barn yard figuring a fox or something is\r\n\\par after his chickens. When he gets there, he sees the two roosters running\r\n\\par around the hen house, with the old rooster still slightly in the lead. He\r\n\\par immediately takes his shotgun, aims, fires, and blows the young rooster\r\n\\par away.\r\n\\par \r\n\\par As he walks away slowly, he says to himself ........\r\n\\par \r\n\\par \"Damn, that's the third gay rooster I've bought this month.\" \r\n\\par }\r\n",
"TxtNotes": "An old farmer decided it was time to get a new rooster for his hens.\r\nThe current rooster was still doing an okay job, but he was getting on in\r\nyears. And the farmer figured getting a new rooster couldn't hurt anything.\r\nSo he buys a young cock from the local rooster emporium, and turns him\r\nloose in the barn yard.\r\n\r\nWell, the old rooster sees the young one strutting around and he gets a\r\nlittle worried. So, they're trying to replace me, thinks the old rooster.\r\nI've got to do something about this. He walks up to the new bird and says,\r\n\r\n\"So you're the new stud in town? I bet you really think you're hot stuff,\r\ndon't you? Well I'm not ready for the chopping block yet. I'll bet I'm\r\nstill the better bird. And to prove it, I challenge you to a race around\r\nthat hen house over there. We'll run around it ten times and whoever\r\nfinish's first gets to have all the hens for himself.\"\r\n\r\nWell, the young rooster was a proud sort, and he definitely thought he was\r\nmore than a match for the old guy. \"You're on,\" said the young rooster.\r\n\r\n\"And since I know I'm so great, I'll even give you a head start of half a\r\nlap. I'll still win easy,\" said the young rooster.\r\n\r\nSo the two roosters go over to the hen house to start the race with all the\r\nhens gathering around to watch. The race begins and all the hens start\r\ncheering the roosters on. After the first lap, the old rooster is still\r\nmaintaining his lead. After the second lap, the old guy's lead has slipped\r\na little but he's still hanging in there. Unfortunately the old rooster's\r\nlead continues to slip each time around, and by the fifth lap he's just\r\nbarely in front of the young rooster.\r\n\r\nBy now the farmer has heard all the commotion. He runs into the house, gets\r\nhis shotgun, and runs out to the barn yard figuring a fox or something is\r\nafter his chickens. When he gets there, he sees the two roosters running\r\naround the hen house, with the old rooster still slightly in the lead. He\r\nimmediately takes his shotgun, aims, fires, and blows the young rooster\r\naway.\r\n\r\nAs he walks away slowly, he says to himself ........\r\n\r\n\"Damn, that's the third gay rooster I've bought this month.\" "
