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Old 01-14-2007, 12:40 PM   #11
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Location: Southern coast of Oregon
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Tried the pork chops last night and they were good.
I like the onion and lemon flavors that permeate the
meat. Didn't sear them first, might try that next time.
Thanks Becky!

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Old 01-28-2007, 01:32 PM   #12
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My twist on this was a success last night. No lemons, but used the onions, ketchup brown sugar, water, and a shot of Worcestershire.

Think I'll double the stuff for sauce next time to have over rice to go with it.

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Old 01-28-2007, 07:32 PM   #13
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Katie E. I attempted to copy your recipe.
1. point cursor just under left corner of the first word on title (right click)
2 hold down highlight in blue just what you want to print

3 finger off

4 move the curser into blue...right click again hold down (menue) click print.

These were directions given to be by Shunka. It printed from the beginning and all the pages before the recipe. What did I do wrong?

Katie E. I do have the receipe thanks.
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Old 01-28-2007, 07:50 PM   #14
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Aria - to print JUST the recipe you want your cursor bar to the left of the word like you said. If you still see your cursor arrow you aren't close enough to your word. You want to see the cursor bar.

Hold down the LEFT button of your mouse and don't let go while you pass your mouse over what you want to copy - then let go without clicking again.

Once everything is dark blue that you want to copy hold down your control button and hit the letter "P" (this is the keyboard command for print) then select the "radio" button beside the word Selection in the "Print Range" box...this means it will print what you selected.

Then just hit your enter button on your keyboard.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 02-10-2007, 06:00 PM   #15
Join Date: Jan 2007
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  1. Get pork chops half an inch in thickness, take off part of the fat, and trim them neatly.
  2. Sprinkle them on both sides with a little salt and pepper.
  3. Melt an ounce of butter in a sautepan; put the chops in it, and fry them until they are thoroughly done.
  4. If liked, a little powdered sage can be sprinkled over them before serving.
  5. Send Robert sauce, apple sauce, or piquant sauce to table in a tureen.
  6. Time to fry, twenty minutes--ten minutes on each side.

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