>  ML> If we care about each other as much as we pretend to, it
>  ML> would be a kindness to report in when our patterns are
>  ML> going to be substantially deviated from.
> Agreed.  I don't post every day, only when I think I have something
> worth saying -- but do make an effort if I have not posted for a while.

It's a small enough place now, and we're mostly
of an age, plus some of the young 'uns have their
own health and safety issues.

>  ML> They seemed (especially Burt) hale and hearty for
>  ML> mid- to late 80s.
> Burt pops up on facebook every now and then.  I rarely post there, but
> he made a comment on a post I put onto your facebook page.  Guess you
> need to go take a look at it, hint hint.

Poop. Not while I'm in Europe, but maybe in a week.

>       Title: Hot Crab Bread
>   7 1/2 oz Crabmeat; drained and flaked
>     1/3 c  Mayonnaise
>     1/3 c  Sour cream
>     1/4 lb Cheese, Swiss; sliced

Not to mention the cannedness of the crab, that's a 
ratio of 5:6 seafood to eggs'n'dairy, which is somewhat 
unfavorable.

>   SOURCE: Southern Living Magazine, April 1974. From: Nancy Coleman

Ah.

>   02-12-95.        Burt Ford U/l to TDT and NCE 4/99.
>   From: Burton Ford                     Date: 04-16-99
>   Cooking

Ah, though the following has a more agreeable 
percentage and also a less problematic dairy product.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lemon-Coated Fillets
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 servings

    1/4 c  Butter (or marg.)
      2 ts Lemon juice
     16 oz Fish fillets; thawed
           Salt; to taste
           Pepper; to taste
    3/4 c  Breadcrumbs, seasoned dry
           Paprika
           Lemon slices; opt.
           Parsley sprigs, fresh; opt.

  Place butter in a 1-cup glass measure.  Microwave at HIGH for 30
  seconds or until butter is melted.  Stir in lemon juice.

  Sprinkle fillets with salt and pepper; brush both sides of each with
  butter mixture.  Gently dredge fillets in breadcrumbs, and sprinkle
  with paprika. Arrange fillets in a 12x8x2" baking dish with thicker
  portions to outside (thinner portions may overlap if necessary).
  Cover with waxed paper.

  Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking. Garnish
  with lemon slices and parsley, if desired.

  SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.

MMMMM
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