Text 33231, 88 rader
Skriven 2010-01-06 23:40:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: TurboTax
================
 -=> On 01-05-10  23:40,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: taxes  was: Dyslexia <=-

 DS> Give TurboTax a try.  It is not expensive (I think you could find

 NB> If it requires Windows, it won't run on my machine (DOS only).  I

I'm pretty sure it is available only in Windows and Mac versions.  Lot
of GUI menus and stuff.  So I guess that does rule it out for you.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cowboy Pintos
 Categories: Soup
      Yield: 6 Servings
 
      8 oz Dried pinto beans
      2 tb Olive oil
      1 lg Onion; peeled and cut into
           -1/2-inch dice
      4 ea Cloves garlic; finely minced
      3 ea Carrots; peeled and cut into
           -1/2-inch pieces
      2 ea Ribs celery; cut into
           -1/2-inch pieces
     28 oz Can plum tomatoes; drained
           -reserve juices; chopped
      6 c  Water
      2 ea Sprigs fresh thyme OR
    1/2 ts Dried thyme
    1/2 ts Dried oregano
      2 lg Sprigs cilantro; stems
           -lightly bruised
    1/4 c  Chopped cilantro leaves
           Salt to taste
           Fresh ground pepper to taste
           Cooked white rice or barley
           -for serving (optional)
 
  When you see these beans, they will be spotted like a pinto pony, but
  they will turn pink as they soak -- that's their nature. Don't add
  the salt until the end of cooking, or the beans won't become tender
  as they cook. The addition of fresh cilantro brightens the flavors at
  the very end; if you prefer, use fresh parsley or basil instead.
  
  1.  Pick over the beans, discarding any stones. Soak overnight,
  covered with 2 inches of water. Rinse several times and drain. Set
  aside.
  
  2. Place the oil in a large, heavy pot over medium-low heat. Add the
  onion and cook for 10 minutes or until wilted, adding the garlic
  during the last 2 minutes. Stir occasionally. Add the carrots, celery
  and reserved drained beans.
  
  3. Add the chopped tomatoes with 1/2 cup of the reserved juices,
  water, thyme and oregano. Stir in the cilantro sprigs. Bring to a
  boil, reduce the heat to medium and simmer, uncovered, for about
  1-1/2 hours or until beans are tender but not mushy, skimming any
  foam that rises to the surface. Stir in the chopped cilantro and
  season with salt and pepper to taste.
  
  4. Serve immediately as a soup or serve in bowls over white rice or
  barley.
  
  Serves 6
  
  PER SERVING: (without rice or barley)
    Calories: 233
    Carbohydrate: 38 grams
    Protein: 10 grams
    Fat: 6 grams
    No Cholesterol
  
  Source: Simply Delicious by Shiela Lukins
  
  As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
  From: Dorothy Flatman                 Date: 03-21-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:42:17, 06 Jan 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)