--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100084 Date: 05/20/98 From: DALE SHIPP Time: 12:28am \/To: ALL (Read 0 times) Subj: LF: Pie 3/3 CR*2 [contains 2 recipes] MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: F/F Pumpkin Cream Cheese Pie Categories: Low fat, Pie Yield: 4 servings MMMMM---------------------------CRUST-------------------------------- pk Phyllo dough MMMMM--------------------------FILLING------------------------------- 8 oz F/f cream cheese 1 cn Pumpkin 3 tb Skim milk 4 Egg whites 2 tb Pumpkin pie spice 1/4 c Maple syrup or honey 1 tb Vanilla I used a pkg. of phyllo dough. I just unrolled it out of the package, layed it on top of the pie dish that I'd sprayed with Pam and pressed it in. I used kitchen scissors and cut off the excess. Mix everything in a blender and pour into crust. I only have a deep dish pie plate, so I doubled this recipe (I actually made 2 seperate batches). I brushed the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350 for 30 minutes. When I take it to my mother's house tomorrow, I will brush the edges again, and probably bake it for 15 minutes, just to brown the crust. Date: Wed, 23 Nov 94 10:50:10 EST From: dmc@cherry-semi.com (Dawn Chace) Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pumpkin Pie Categories: Low fat, Pie Yield: 4 servings 1 1/2 c Fat-free cookies, ground Into fine crumbs [book Suggests Using Health Valley Fat-Free Date Delight Cookies] 3 Egg whites, lightly beaten 16 oz Can solid pack pumpkin 1/2 c Maple syrup 1 1/4 t Cinnamon 1/4 t Ginger 1/4 t Cloves ds Nutmeg 1 T Arrowroot 1 1/2 c (12-fl oz can) evaporated Skim milk Preheat oven to 425 degrees F. Moisten fingers with water and press cookie crumbs over bottom and sides of a 10-in class pie pan. Chill while preparing remaining ingredients. Combine egg whites, pumpkin, maple syrup, spices, arrowroot and evaporated milk in a large bowl, and mix until well blended. Pour mixture into prepared pie pan and smooth top with spatula. Bake for 15 minutes, reduce temperature to 325 degrees F and bak an additional 40-50 minutes or until knife inserted near center comes out clean. Serve warm or at room temperature. Yields 8 servings. Calories: 216, Fat: 0.4 gr, %CFF: 2%, Chol: 1.6 mg, Sod: 107 mg, Dietary Fiber: 2 gr. Source: Cooking Without Fat by George Mateljan. Date: Fri, 01 Oct 93 08:39:38 PDT From: Michelle Dick Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 00:28:46 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100085 Date: 05/20/98 From: DALE SHIPP Time: 12:28am \/To: ALL (Read 0 times) Subj: LF: Potato 1/3 CR*2 [contains 2 recipes] MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Alsatian Gratin Of Roots Categories: Low fat, Potato Yield: 4 servings 3 lg Onions, finely chopped 4 lg Carrots, chopped 3 c Vegetable broth 3 lb Potatoes 1 lb Rutabagas 1/2 c Minced fresh parsley Nutmeg 3/4 c Ff cheese I have been lurking on the list for a couple of months and enjoying the great recipes and advice. I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd - my family (2 adults and 3 teens) only eat about half. In a 5-6 quart pan (I used a small roaster) cook onions and carrots in 1/2 cup of broth until softened. Add to this the parsley. Peel and thinly slice the potatoes and rutabagas. Arrange half of the potato/rutabaga combo in the bottom of the pan (I sprayed with Pam first). Top with half the onion/carrot mixture. Repeat with the other half of the ingredients. Over the top, pour the rest of the broth. Cover and bake for 1 1/2 hours in a 425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned. Makes 10-12 servings This can be made ahead and chilled until ready to use. Date: Tue, 14 Feb 95 18:12:18 CST From: SANDY BETH - WINONAPL Source: Sunset Magazine. November, 1991 "Vegetables, pilaf, wild rice" Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Asparagus And New Potatoes Categories: Low fat, Potato Yield: 4 servings 1 lg Bunch of asparagus 10 sm New potatoes 1 Lemon Fatfree ranch dressing Sea salt Fresh cilantro Fresh dill Take a large bunch of asparagus. Bend the stalks at the bottom until the hard end snaps off. Wash the stalks gently in cool water. Take 10 small potatoes (the young ones with the tender skins. MMMmmm!) Wash and cut in halves or quarters. (The pieces should be small and bite size in order to cook quickly.) Get out your wok. Put the potatoes with water to cover and a bit more in the wok. Boil on high heat. Test the spuds for doneness with a fork. When they are nearly done, lay the asparagus on top of the potatoes and put the cover on your wok. Cook for about six minutes. Pull the asparagus off the potatoes and rinse in cool water to stop the cooking process. Put them on a large serving dish. Squeeze the juice of one whole lemon over them. Serve with fatfree ranch dressing. Drain the new potatoes and dress with a little sea salt. Cover with chopped fresh cilantro and a little fresh dill. Date: Thu, 12 May 94 18:00:00 EDT From: DBONGIORNI@a1.pbs.org Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 00:29:18 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100086 Date: 05/20/98 From: DALE SHIPP Time: 12:29am \/To: ALL (Read 0 times) Subj: LF: Potato 2/3 CR*2 [contains 2 recipes] MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baked Carrots And Potatoes With Nutmeg Categories: Casserole, Potato, Side dish, Low fat Yield: 5 servings 1/2 c Onions -- chopped 2 tb Vegetable Broth 4 md Carrots -- peeled, Julienned 4 md Potatoes -- peeled, Julienned Salt And Pepper -- to taste Nutmeg -- grated, for Garnish 1 c Nonfat Milk -- or subst In pan, saute onions in the vegetable broth. Place half of carrots in a casserole dish that has been sprayed with non-stick cooking spray. Top with half of the potatoes and all of the onions. Sprinkle with salt, pepper and nutmeg. Repeat with remaining vegetables. Pour in the skim milk. Cover and bake at 350 deg. F for 50-60 min. or until vegetables are done and liquid is absorbed. NOTES : Makes: 4-5 servings Cal 118.7 Fat 0.3 g Carbs 25.7 g Protein 4.3 g Sodium 151 mg Dietary Fiber 3.5 g CFF 2.3% Date: Tue, 01 Mar 94 10:13:34 PST From: reggie@netcom.com (Reggie Dwork) Recipe By : The Workbasket Mar. 1989 Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baked Potatoes Categories: Low fat, Potato Yield: 4 servings 1 Onion 1 Potato Garlic Broth Slice thinly one onion (or more) for each baked potato mince a clove of garlic or 3 sautee all in broth, wine or balsamic vinegar. Add some jalapenos if you like them Pile into the hot baked spud. Date: Wed, 02 Mar 94 14:02:05 PST From: Jan Gordon Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 00:29:53 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100087 Date: 05/20/98 From: DALE SHIPP Time: 12:29am \/To: ALL (Read 0 times) Subj: LF: Potato 3/3 CR*2 [contains 2 recipes] MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Yummy Baked Potatoes Categories: Low fat, Potato Yield: 4 servings Potato Scrub potatoes well and pierce several times with a fork. Microwave on baked potato setting or on med. high for approximately 15 mins., until firm but not hard. Increase time if you are making several potatoes. Put in 425 degree oven directly on the rack or in the toaster oven on the tray covered with foil (or place on a small foil pan) and bake one to one and a half hours skin is VERY crunchy. The inside will be very soft and sweet. Can be refrigerated and reheated in the oven until the skin is crunchy again, about 20-30 minutes at 425. FF Twice Baked Potatoes They are also good twice baked. After they have baked the first time, slice the top off (this makes a delicious potato skin treat), scoop out the insides, mash or beat with a mixer til smooth. (If you eat dairy, a little nonfat plain yogurt mixed in gives it a nice tang.) Add any other seasonings and/or Molly McButter, if desired, when mashing. Put potato back in the shells. Sprinkle with paprika and bake until completely heated through, approximately 20-30 minutes, at 425 degrees. Date: Fri, 28 Oct 94 23:56:09 CDT From: "Natalie Frankel" Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baked Yam And Squash Categories: Low fat, Potato Yield: 4 servings 1 Yam, cubed 1/2 Butternut squash, cubed 1 Granny smith apple, cubed 1/2 c Water 1/3 c Brown sugar ds Cinnamon, optional put all of the cubes in a 2-quart baking dish (I used a round Pyrex). Add all of the water and about 1/2 of the brown sugar. Pop into a 350 degree oven for about 40 minutes, until all cubes are soft. Check a couple of times to make sure all the water hasn't gone-- oh, yeah, cover the dish with a lid or foil. Add the rest of the sugar and whatever cinnamon you think appropriate (I wouldn't add *too* much), when you remove it from the oven. Date: Tue, 11 Jan 94 06:44:00 PST From: sally charette Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 00:30:20 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100088 Date: 05/20/98 From: DALE SHIPP Time: 12:30am \/To: ALL (Read 0 times) Subj: LF: Rice 1/3 CR*2 [contains 2 recipes] MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Mushrooms & Leeks With Saffron Rice Categories: Low fat, Rice Yield: 4 servings 3 ts Water, (for saute) 1 ts Garlic, minced 2 c Leeks, thinly sliced, white & green parts 1 1/2 c Brown rice, long grain (rinsed & drained) 2 c Water, boiling (2 1/4 for Older style cookers) 1/2 lb Button mushrooms, cut into 1/2 Inch slices 1 ea Carrot, diced 1 ts Fennel seeds, whole 3/4 ts Salt, to taste 1/4 ts Saffron threads, (I'd cut This to 1/8) 1/8 ts Ground pepper 2 tb Fresh parsley, minced - as Garnish Serves 4 Preparation :20 Cook :37 Stand :00 Total :57 The style of cooking, and spices used mellow the leeks, and make a distinct dish. In pressure cooker, saute garlic and leeks for 2 to 3 minutes. Use this time to heat the water, on stove or nuke. Mix salt in water. Add water to cooker along with remaining ingredients. Cover, lock, and immediately bring to high pressure. Keep there for 25 minutes. Remove from heat and cool for 10 minutes, after which release/open cooker. Stir, garnish, and serve. Nutrition (per serving): 320 calories Saturated fat 0 g Total Fat 3 g (7% of calories) Protein 8 g (10% of calories) Carbohydrates 66 g (83% of calories) Cholesterol 0 mg Sodium 466 mg Fiber 2 g Iron 3 mg Vitamin A 5220 IU Vitamin C 12 mg Alcohol 0 g Source: Great Vegetarian cooking Under Pressure Page(s): 127 Date Published: 1994 ISBN 0-688-12326-0 Date: Mon, 27 Feb 95 19:36:31 From: ryersonra@compctr.ccs.csus.edu Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pumpkin Risotto Categories: Low fat, Rice Yield: 4 servings 3 c Pumpkin flesh, peeled and Cubed 4 Shallots, chopped 5 c Chicken-like or veggie Stock 2 c Arborio rice 1/2 ts Powdered saffron 1 c Dry white wine 1 tb Fresh sage Salt Freshly ground black pepper I found and adapted this from New York Magazine (10/31/94). I made it for dinner last night and it was great. I suppose you could substitute canned pumpkin, but I used fresh. The keys to a good risotto are the type of rice - it must be a very starchy rice - and patient and constant stirring as you add the liquid. It may sound like a lot of work, but I think the results are well worth the effort. Serves 6 Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, saute shallots in a little white wine, water or stock. In a seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 c stock stirring constantly. After that is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistensy and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. If you want to add 1/4 c grated parmesan it would add 1 gram fat/ serving. Serve with white wine and crusty Italian bread. Date: Thu, 10 Nov 94 12:03:48 EST From: MAYFLIES@aol.com Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 00:31:33 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100089 Date: 05/20/98 From: DALE SHIPP Time: 12:31am \/To: ALL (Read 0 times) Subj: LF: Rice 2/3 CR*2 [contains 2 recipes] MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Mushrooms With Wild Rice Categories: Low fat, Rice Yield: 4 servings 1 c Wild rice 3 c Water 1 tb Low-sodium soy sauce 1/4 c Minced scallions 1 md Yellow onion, chopped 2 Stalks celery, chopped 1/4 c Water 1/2 lb White button mushrooms, Sliced 8 Fresh shiitake mushrooms 2/3 c Chopped oyster mushrooms 1/4 c Chopped morel mushrooms 1/4 c Trimmed enoki mushrooms 12 Snow peas, quartered 1/2 Red bell pepper, diced 2 tb Low-sodium soy sauce 1/2 ts Dried sage 1/4 ts Poultry seasoning Freshly ground black pepper To taste Here is one of Mary McDougall's recipes from the May issue of Vegetarian Times. Place rice, water, soysauce, and scallions in a saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour . Set aside. Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add button, shiitake and oyster mushrooms . Cook, stirring occasionally, for 10 minutes. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes . Serves 4 . Per serving: 152 calories, 6 gr protein, 0.1 gram fat, 31 gram carb, 0 chol, 829 mg sodium, 3 gr fiber. Date: Fri, 23 Apr 93 20:02:48 PDT From: ""Michelle R. Dick"" Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Reddened Rice --- Categories: Low fat, Rice Yield: 4 servings 2 c White long-grain rice 2 Cloves garlic, minced 1/2 Onion, minced 4 1/2 c Water 1 ts Dried oregano 1 ts Cumin 1 tb Minced fresh marjoram Leaves 2 tb Medium-hot pure chile Powder 1 ts Salt Modified from "Prairie Fire Reddened Rice", p.115 of _Coyote's Pantry_ by Mark Miller and Mark Kiffin. The major differences are that I replaced the b*tt*r with water for the saute', I like to toast the rice, and 1/3 cup (even 3 Tbsp) of chile powder is way too mouth-blistering with the "New Mexico" chile powder I got at the local Mexican grocery. Total time: about 45 minutes; 30 minutes unattended In a large pan or skillet over low heat, saute' 2 cloves garlic and onion in a tablespoon or so of water, until soft and beginning to dry. Add rice and increase heat to medium-high; dry-toast until golden brown, stirring frequently. Add water and all remaining ingredients, bring to a boil, and cook for two minutes. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the water has just evaporated. Remove from heat and let stand five minutes. Fluff up with a wooden spoon. Date: Tue, 20 Sep 94 07:59:35 PDT From: Barbara Laufersweiler Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:17 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100090 Date: 05/20/98 From: DALE SHIPP Time: 12:32am \/To: ALL (Read 0 times) Subj: LF: Rice 3/3 CR*2 [contains 2 recipes] MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Paella Vegetariana Categories: Low fat, Rice Yield: 4 servings 8 oz Flavored tofu or tofu Sausage 2 c Black beans, cooked 3 tb Minced garlic 1 Red pepper, diced 1 lg Onion, diced 1 lg Carrot, diced 1 ts Paprika 1/2 ts Fennel seed 1 ts Ground cumin 1/2 ts Salt 1/2 ts Black pepper 1/4 ts Cayenne pepper 1/4 ts Crushed saffron threads 2 c Uncooked long grain brown Rice 3 1/2 c Boiling water 2 Bay leaves 1 c Fresh or frozen green peas 1 c Fresh or frozen corn Kernels Cherry tomatoes, quartered, For garnish Chopped parsley or cilantro, For garnish Vegetable stock for Saute-ing An adaptation from a recipe in Aug. 92 Vegetarian Times Cut tofu into bite-sized pieces and set aside. Heat 1-2 Tbs of veggie broth in a pot. Add garlic and saute for about one minute, then add diced pepper and saute until fragrant, 1-2 minutes. Set aside. Heat 1-2 Tbs of veggie broth in a largish pot. Add remaining garlic and onion and carrot. Saute for 2 minutes. Add paprika, fennel, cumin, salt, pepper, cayenne if desired, and saffron. Stir for 30 seconds, then add rice, boiling water, bay leaves, and tofu. Stir well and cover pot. Cook for 40-45 minutes over low heat until water has been absorved and rice is cooked. Add black beans, sauteed peppers, peas and corn to top of rice, replace lid, and let sit for 5 minutes. Remove lid and fluff mixture with a fork. Discard bay leaves. Serve garnished with cherry tomatoes and parsley or cilantro. Note: You may need to add more veggie broth to keep vegetables from sticking during sauteeing. I didn't measure, so am not sure of the amounts here. This dish tastes amazingly rich considering it is so low in fat, and is really colorful with all of those yummy veggies. My husband didn't like it because he dislikes fennel, so you can omit it if you don't like it either! Date: Fri, 02 Jul 93 12:56:08 PDT From: therese@garnet.berkeley.edu Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Rice Porridge Categories: Low fat, Rice Yield: 4 servings 1/2 c Rice flakes 1/2 c Broad wheat bran 3 c Water 3 Cloves 1/3 c Raisins or sultanas 1 Apple 1 1/2 tb Cinnamon bark 2 tb Freshly grated ginger 5 dr Vanilla essence Lots oatbran I figured out a good recipe lately that I would like to share with y'all. A batch of this stuff for breakfast tides me over for about twelve hours even through a workout without being too heavy. It's seriously strong, but that's the way I like it. preparation: Combine the water, rice flakes, wheat bran, and cloves in a pot on a low flame, never allowing it to do more than simmer. Wash and add the sultanas. Peel and slice the apple, the thinner the better, and throw it in. Let it cook nice and slowly, confident that it will thicken with time. Stir it occasionally while grinding the cinnamon to a powder with a suribachi or a mortar and pestle. You can use a blender or a food processor if you must, but then you'll miss the chance to enjoy the scent. Supermarket cinnamon or a three inch cinnamon stick can be substituted, but it's ten times better with the kind from Indian or Asian food stores that looks like it was just chiseled off the tree. Add the cinnamon. When the apples slices look tender, turn off the heat, grate the ginger over the pot and stir it in, and finally add the vanilla. Serve this mixed with whatever you use for milk, and heaps of oatbran on top of it, and if you want to feel really good, try garnishing it with some of that roasted oatbran for which I posted a recipe a while ago. Date: Fri, 27 Aug 93 18:49:10 BST From: Dennis Furey Converted to MM format by Dale & Gail Shipp, Columbia Md. MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 00:33:16 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100091 Date: 05/20/98 From: GAIL SHIPP Time: 11:24am \/To: JIM WELLER (Read 0 times) Subj: Bufford Stew CR -=> On 05-18-98 19:19, Jim Weller <=- -=> spoke to Dave Sacerdote about Un-Yuns CR <=- JW> Title: [Bubba-L] Frogmore Stew JW> readers. Similar stews are made all along the coast by different JW> names. This one has stuck pretty well. Last year the "Atlanta Journal" JW> ran an article on Lowcountry Cuisine featuring Frogmore Stew. This is so close to one of Unkle Earls favorite stews. But Earl saved those MD crabs for another day (G). -Begin Recipe Export- QBook version 1.00.14 Title: Bufford Stew Keywords: shrimp, stew, sausage, shrimpst Ingredients: 1 bottle liquid concentrate crab boil (ignore directions, use whole bottle) 1 lemon for each person: 1/2 lb. shrimp in shell (uncooked) 1/2 lb. summer sausage cut in "wheels" 1 ear fresh or frozen corn on cob 1 potato cut in chunks In a large pot bring water to boil, add lemon and crab boil and potatoes and corn. Cook until potatoes and corn are done, add shrimp and sausage. Cook 3 to 4 minutes (until shrimp are done). Serve with cocktail or tartar sauce and hot mustard for the sausage. Allow about 1 six pack of very cold beer per person From the files of Earl Shelsby -End Recipe Export- Courtesy of Dale & Gail Shipp, Columbia Md. ... Shipwrecked on Hesperus in Columbia, Maryland. 11:14:05 20 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466)