LnSOS BOOT 1.1 SOS.KERNEL SOS KRNLI/O ERRORFILE 'SOS.KERNEL' NOT FOUND%INVALID KERNEL FILE: xةw,@  ȱlmi8#)!)BREAD.MACHINEvy3' '+WHOLE.WHEAT y7y7+MAPLE.WHEAT y9y9+LIGHT.WHEAT2y:y:+GARLIC.HERB`y;y;*SOUR.CREAM&>yy*APPLESAUCE)?)HELLO.PIC!@zz)BGRAF.INV(y2!L+-READ.ME.FIRST G 76,Vy0!a%SEG.T jy1Ÿ/ DISKNAME.DATy17:FLASHNAME.DATCy1;*MENU.MAKER }y1>)PRINT.ALL y1*SOS.DRIVER !@y20 III.MSC.12u' BREAD.MACHINEy3y3.MICRORISE.BAKEyy*HELLO.TEXT6y0HELLO 8y0/*SOS.INTERP :4key0! *SOS.KERNEL n >dLԡm#i㰼m#iЕOLԡȱfg hi !dLԡ憦  Ljmkm l y`2 Lԡ8(Je稽)ʈ@LHyyLIGHT.WHEAT2+yyBEER.BREAD,sy(y)GARLIC.HERB2-My*y*OATMEAL.APPLE. *CARROT.NUT0y+y+*SAUERKRAUT3y,y, NUTRITIOUS WHOLE WHEAT BREAD This is a recipe for an extremely nutritious bread containing whole wheat, soy flour, wheat germ, kefir, nutritional yeast. Uploaded by Lon Hall 75236,732. Whole Wheat Bread (Machine) 1.5 Pound 1 1/4 milk 2t ct regular active dry yeast (1 package) Follow your bread machine manufacturer's instructions for ingredient's order and yeast handling. All ingredients at room temperature. Bake on basic white bread cycle. I prefer to microwave the liquid ingredien LIGHT WHOLE WHEAT BREAD (MACHINE) Uploaded by Lon Hall 75236,732. 1.5 Pound 1 extra large egg 1/3C honey 4T powdered buttermilk 1C water 1t salt, to taste 1 1/2C whole wheat flour 2C bread flour 2 1/4cle and add nutswhe inicated. I prefer to microwave the liquid ingredients to 100{ F before they go into the baking bucket. I also mix the gluten into the wheat flour between the first and second cup. pecans or walnuts 1T gluten (optional) 2 1/4t regular active dry yeast (1 package) Follow your bread machine manufacturer's instructions for ingredient's order and yeast handling. All ingredients at room temperature. Bake on raisin bread cy MAPLE AND WHEAT NUT BREAD (MACHINE) Uploaded by Lon Hall 75236,732. 1.5 Pound 1 1/4C milk 3T maple flavored syrup 2T canola oil 1t salt, to taste 2C whole wheat flour 1C bread flour 1/2C toasted choppedfirst and second cup. ent's order and yeast handling. All ingredients at room temperature. Bake on basic white bread cycle. I prefer to microwave the liquid ingredients to 100{ F before theygo nt the baking bucket. I prefer to mix the gluten into the wheat flour between the  anola oil 1T brown sugar 3/4t salt, to taste 2C whole wheat flour 1C bread flour 1T gluten (optional) 2 1/4t regular active dry yeast (1 package) Follow your bread machine manufacturer's instructions for ingredits to 100{ F befre hego into the baking bucket. mix and aerate the dry ingredients. Add fats and pulse to mix until fats disappear. 2. Combine liquids in a glass measure and raise to the temperature of hot tap water (120 degrees F) in the microwave set on high power (usually under a minute). 3. With and micro-rising processes. But first, here's an outline of the whole procedure: Food Processor Mixing and Kneading of Bread Dough 1. Combine yeast with flour, salt, and sugar(s) in the bowl of the food processor fitted with the steel blade. Pulse to. Different brands give these settings different names, but the main idea is not to kill the yeast with too much heat. Finally, you will bake the bread as usual in the conventional oven. We're going to walk you step-by-step through the machine-kneading  !"#$ou can knead larger volumes of dough in parts. lf you have a larger 8-cup size, you can make two loaves and use up to 3 1/2 cups of flour. Read your microwave directions. then read (this). Here you'll learn how to find the settin yu' use to raise the dough MICRORISE BAKING: AN OUTLINE Here are some general directions before you get started. First of all, look at your food processor. If you have a heavy-duty, small, 4 cup size, you can make one loaf that calls for no more than 2 cups of flour, or y. I prefer to microwav th lquid ingredients to 100{ F before they go into the baking bucket. 2 2/3C unbleached all-purpose flour 2 1/4t regular active dry yeast (1 package) Follow your bread machine manufacturer's instructions for ingredient's order and yeast handling. All ingredients at room temperature. Bake on basic white bread cycle GARLIC HERB BREAD (MACHINE) Uploaded by Lon Hall 75236,732. 1.5 Pound 1C+1T water 1/4C olive oil 1/4C+1T grated parmesan cheese 1t oregano 1/4t dried basil 1t garlic powder 1/3C nonfat dry milk 1t salt the food processor motor running, add all the liquids to the flour mixture, holding back the last tablespoon or so to see if the dough will form a ball. Once the dough does form a ball that cleans the sidesof the bowl, process for 60 seconds. Add the last portion of liquid only if necessary. 4. Remove the dough from the processor bowl, knead by hand a few seconds, then form into a ball. With your thumbs, punch a hole to form a donut shape. Remove the steel blade from the processor: place the dough doughnrepeat the test. If you found the dough too cool, under 100 degrees F, raise the setting to 20 percent power for the second raising. If the dough was too hot, drop the time back to 2 minutes. If the dough doesn't rise at all the second time, excessive heatur hand comfortably? Take the dough's temperature if you like. It should read no more than 112 degrees F.Ideally,the dough should be about 110 degrees F. 3. If the dough is too cold, make adjustments in your microwave setting, punch the dough down, and our microwave oven at 10 percent power, then raise the dough as directed. At the end of the first 15 minute rise, look at the dough. Did it double in bulk? Pull the dough out of the food processor bowl. Is it too hot to handle? Can you hold the dough in yo lowest settings...10 percent power. Small cavity ovens, regardless of the wattage, may require the lowest setting, 10 pecent power, and may require a shortened heating time, 2 minutes. 2. Make a recipe of a simple white bread. For the first test, set yook, look for the serial number on the plate on the back or bottom of the machine. 600 to 700 watt microwave oven can be set somewbere between 10 percent and 35 percent power, or around 250 watts, to microrise dough. 5OO watt ovens usually will require the water into the microwave oven and set the oven at 10 percent power, the water should pull off enough energy to bombard the dough to make t rise. 1. Determine tbe wattage amd capacity of your microwave. Read the instruction book. lf you can't find the bhe capacity of your oven. By experimentation, you will find the ideal setting for using your particular microwave oven to micro-rise yeast doughs. We learned early on that the great equalizer was that 8-ounce glass of water. If you put a glass ofW you're going to figure out how to use your particular microwave oven as a proofing cabinet. If you have an instant or dough thermometer, get it out. I you have the owner's manual that came with your microwave oven, that may be a help too in determining t Using the Microwave Oven to Raise Dough Before you become a micro rise master, you'll have to make some practice loaves. We'd suggest you begin with a (simple white bread). Follow the instructions up to the point of micro-rising the dough. NO, place the shaped dough in the microwave and repeat step 5. Otherwise, raise in a warm, draft-free place. 7. Meanwhile, preheat the conventional oven as called forin your recipe. Soon your bread will be ready to go into the oven to bake as directed. processor bowl and let it rest a few minutes while you prepare the cooking pans. Then form into the desired shape for baking and place in the prepared pan. Without covering the dough, raise it to double in bulk. If you've used a microwave safe cooking panhe total time is 15 minutes.) By now, the bread dough should have doubled in bulk. If not, let it raise in the microwave, undisturbed, a few more minutes. 6. Remove the dough toa lightly floured work surface. Punch down the dough. Cover the dough with the back of the microwave, and reduce the power to the appropriate micro-rise setting (see below). Place the dough in the microwave and heat for 3 minutes. Let the dough rest in the oven for 3 minutes. Then heat again for 3 minutes. Let rest for 6 minutes. (Tut back into the bowl. Cover loosely with a damp tea towel or microwavable plastic wrap. You can place this bowl directly into the microwave oven for rising. Micro Rising Bread Douh: the 3-3-3-6 Method 5. Position an 8-ounce glass of water in the has killed the yeast. Add more yeast to bring it back to life, turn the microwave down a ntch, and start over. 4. In testing your microwave oven, begin with the lowest setting and work your way up. This saves you from making doorstops instead of loaves you can eat. We got the best results using a 700-watt, l.l cubic-foot oven with ten power settings. We set this Panasonic oven on 245 watts, called "defrost," or 35 percent, and used the 3-3-3-6 method to micro-rise the dough. We tested many recie on risen bread cycle. Put raisins in at the beep(s). %' 2t cinnamon 1/2t 1t ground cloves 2C 3C unbleached all-purpose flour 1 1/2t 2t regular active dry yeast Follow your bread machine manufacturer's instructions for ingredient's order and yeast handling. Bak SOUR CREAM BREAD (MACHINE) 1 Pound 1.5 Pound 1C 1 1/2C sour cream or yogurt, regular or low fat 1T 2T canola oil 1C 1 1/2C raisins 1t 1 1/2t salt, to taste 1T 2T dark brown sugar 1t dough in a warm, draft-free place instead. Selected excerpts from BREAD IN HALF THE TIME by Linda West Eckhardt & Diana Collingwood Butts; Crown Publishers Inc. ead this back into the original dough. Now begin agn. Micro-rise on a lower setting of your microwave oven. If you have set your oven at the lowest setting, have reduced the cooking time from 3 minutes to 2, and still cooked the yeast, forget it. Raise thet need to add new yeast. Make a mixture of an equal amount of yeast, as called for in the original recipe, say 2 1/2 teaspoons, combined with l/2 cup flour, 1 tablespoon sugar, and enough water to make a paste. Mix thoroughly with a fork, then machine knhe dough from the bowl. It should feel comfortably warm, nevermore than 112 degrees F. If you pull that dough out of the microwave oven and it's as hot as the proverbial hot potato, you don't have to throw the whole thing out and start over. You jusll have a fatal overheating. If your microwave set on the lowest setting, or 10 percent power, overheats the dough at 3 minutes, try dropping the cooking cycle back to 2 minutes. Cook 2 minutes rest 4 minutes, cook 2 minutes, and rest for 7 minutes. Pull t smaller capacity oven, with the lower wattage demanded the lowest settig. Those microwaves have less space to bang around in a small oven and will jostle the molecules in the bread dough more, heating it up faster Watch it, or in a small cavity oven, you'ool 650-watt, l cubic-foot oven with ten power settings. The setting for 30 percent worked perfectly. We also used a 500-watt, 0.6 cubic-foot Amana microwave oven by setting the machine on the lowest setting, 10 percent power. What we noticed was that thepes with equally good results using a Quasar 700-watt, 1.35 cubic-foot oven with 0 to 700 watt infinite slide-control power settings. We set this microwave oven on 20 percent power, called "low." Anything higher than that cooked the yeast. We used a Whirlp APPLESAUCE BREAD (BREAD MACHINE) 1 Pound 1.5 Pound 1C 1 1/3C applesauce, sweetened or unsweetened 2T 3T unsalted butter or canola oil 1T 3T honey 1/2C 1C raisins 1/2C 1C almonds or walnuts, coar Carrot, Raisin and Nut Bread (Bread Machine) 1 Pound 1.5 Pound 1/4C 1/3C water 1 1 gg 2T 3T canola oil 1/4C 1/4C+2T sugar 1t 1 1/2t salt 1t 1 1/2t ground cinnamon 1 cooking oatmeal 3C unbleached all-purpose flour 2 1/2t regular active dry yeast Follow your bread machine manufacturer's instructions for ingredient's order and yeast handling. Bake on basic white bread cycle. Oatmeal Applesauce Bread (Bread Machine) 1.5 Pound 3/4C+2T apple cider or apple juice 1C apple, peeled and chopped 1 1/2T butter or oil 1 1/2T sugar 1t salt 2t apple pie spice 2T nonfat dry milk 1/3C quickr ingredient's order and yeast handling. Bake on basic white bread cycle. Garlic Herb Bread (Bread Machine) 1.5 Pound 1C+1T water 1/4C olive oil 1/3C nonfat dry milk 1t salt 2 2/3C unbleached all-purpose flour 2 1/2t regular active dry yeast Follow your bread machine manufacturer's instructions fomachine manufacturer's instructions for ingredient's order and yeast handling. Bake on basic white bread cycle. BEER BREAD (BREAD MACHINE) 1 Pound 1.5 Pound 1C 1 1/2C flat beer 1T 2T canola oil 2T 1/4C sugar 2 1/4C 3 1/2C unbleached all-purpose flour 1 1/2t 2t regular active dry yeast Follow your bread 1 1/2C whole wheat flour 1C+2T 1 2/3C bread flour 1 1/2t 2 1/4t regula active dry yeast Follow your bread machine manufacturer's instructions for ingredient's order and yeast handling. Bake on basic white bread cycle. LIGHT WHOLE WHEAT BREAD (BREAD MACHINE) 1 Pound 1.5 Pound 1C 1 1/2C sour cream or yogurt, regular or low fat 1T 1 1/2T canola oil 2T 3T honey 1t 1 1/2t salt, to taste 3/4C+1T 1 1/4C water 1C andling. Bake on raisin bread cycle. Put raisins in at the beep(s). (*sely chopped 1/4t 1/2t cinnamon 1t 2t salt, to taste 2C 3C unbleached all-purpose flour 1 1/2t 2t regular active dry yeast Follow your bread mahine manufacturer's instructions for ingredient's order and yeast ht 1 1/2t ground ginger 1/2C 3/4C rye flour 1 1/2C 2 1/4C finely chopped or grated carrots 1 3/4C+1T 2 3/4C bread flour 1/4C 1/2C raisins 1/4C 1/2C chopped walnuts Follow your bread machine/1 at what could be called a "Floppy Cookbook." This particular disk includes a host of recipies for Bread lovers of all ages. You'll find recipies for those with bread machines, lots of tips, discussions about bread baking and570 WELCOME! WAP /// SIG Public Domain Library Disk Category/Number : Miscellaneous/3MSC-12 Disk Format: Self-booting This is our third attempt /// /// /// /// /// /// /// /// /// /// /// /// /// /// /// /// SIG, Washington Apple Pi 12022 Parklawn Drive Rockville, MD. 20852 (301)-984-030ress start. 24ses 1 1/2 tablespoons butter or margarine 1 cup sauerkraut, squeezed, well drained,and chopped. 1 tablespoon caraway seeds 1 1/2 teaspoons Red Star Active dry yeast (Welbilt, 2 teaspoons) Place all ingredients in bread pan, select light crus sttng, and p Sauerkraut Rye Bread Mary Haunreiter, from Bread Machine Magic, Rehberg and Conway 1 1/2 lb. loaf 3/4 cup water (Welbilt add 2 tablespoons extra) 2 cups bread flour 1 cup rye flour 1 1/2 teasp. salt 1 1/2 tablesp. brown sugar 1 1/2 tablespoons molas manufacturer's instructions for ingredient's order and yeast handling. Bake on raisin bread cycle. Add risins and nuts at the beep(s). more - all from Compuserve's Cooks Forum. We hope you enjoy this disk and encourage your submission of programs to our PD library. . y. of programs to our PD library. = WAP /// SIG HELLO PROGRAM. 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İG8`Fە1 ռ İ ЩP߭)@N8`1@8` Aڰ񈱴 ˦,+* ʈJj =ؠ yiȩ`y4泱ƳHhz ʠiȱizLA`L;ؠ"  `1` Đ7@8V۩ Lɠ۪8ۊ۠X)JJJƄ X Ġȱ۠ ȍ۱۠ ۭ) ۍ ð*)#  O̰``)(`N8` ) xհۈ ̰آ*գ  Ͱ ݢգ LvL{ؠ;i ڥ(8` ְ( ȱ5 HȦ)`Lxץ: ש ְ⥺i ꥻ(8`Lx Lxש u )۠0)p խ.8`)@ ϰ) ϰۈۅƭۅǭۅ5 X̰ *ƭ۬͵̶L  ΐ` Wհ> H۪ȱHۑhƳh sϰq ` ʰiȱi `)5©éՅĩ5 }JJ+`.`8`ɂ )`@ ש ְO ֤FHۑۑh8`P) հ Wհҥ,J+j泭۪ƳۑȊ ) ~ fPL ͊.>.ʱ+,EP!.E.Lw+,,ӄ*- P*e (` հB հ5 Wհ0,J۪泭ۑƳ sϰ(` L Ͱ2 ~ P kҐ#L8 T 2ΠHHȑhhȑ`Ld )N8` xհ*eȱ+eȱ,i۠Ѻ۹ۑ񥤅- ť.Lcԥ.La Ͱ$)rJ Lɰ )# Ԑ) ͰU..++,,IJ/ ӥ-.?Цե,J+jѲ4Ƴǥ4聠 H hH kh8`8-ȥ.L 8*Ʊ )8 0*-`.G.ʱ*+,EP'.E.LұE0+,,ӄ*p-e  )LBѠٳ )8`i (` )N8`*eȱ+eȱ,i۠Ѻ*ȱ+L - ť.Lkҥ. ՅL ͐Ld ~ pа.J/)@߅4N8`) ))УJ8` ۑȭۑǠۑۑȭۑ($S8`O8` "` / 򑺠+* ͐H h8` ΰi `()  *ǵ յý5Ņ4gȩυɩč5 iψ }.8` iϙLIѠ ˢ L΢ ΰ LϠ ˢ ΰ1` Đ@ АP8`B8`ۑJJJJ -ѥ ݰL`5`i 祻(8`2ޝ51©ޅéąŅƍ >ϩ 1ޠ== f ɰ`ޭ`5=(5= i Х(`=H h=`Insert volume: Τ in device: 蠠ɠ then press the ALPHA LOCK key twicex)_ @,P,R,T,V) )) `)8( ߠ',@ ߠ0  'ȈL` 8`څ  Lk%  Lk8Lu텚8嚅 L L Ld V ``  h` ک V `ۅץ  VLFx) ( :` H ) L  .P'pб0 &L:L5'8+8`0Fܢ` ř,Ř 0 8f)J ӭƅХDžѥL1LUȑ  i ߩLL )  札)  ҩLL` **éL0;` H ) 4 )ߍ) hjjjjۥ0CF = -$(L !LLL&L L-LJ٥eƦ ,L  # ` (L.L…ҥÅ,] Xx,f (I0јIFjFjFji```x@gŽPy+wLwԠ͠ŠԹ.D1 .D2 .D3 .D`HJJJJh)y` (2`]PU]]UPPX0 0 PPXPP  į󠠩ҙ̙ɠΠɊՐӠӢ̢ՠҠŠԠҚРĠ鱃ԠȠࠠLQ  * WHHH>%H H @`)h8`  HШБˆeЅАb >_-%^%p_^^_ab"08^c_L8^c_L8^c_L8^c_ȑcc\] ab^_ ``aV R0M bba dda0h8蘠fȊf` ab 1abo)abaݰb L9c`` a N0Ioa0H ha`pLopna n`  3ɠ/8 L %iLɠ8逨J Hh $`0 WAP /// SIG MENU.MAKER PROGRAM (v. 6.2) =".D1"210: Coldstart (320: Warmstart &*X=11000: TEXT SLOW-DOWN LOOP ,X.1 CHANGE DISK SUBROUTINE23œ202:2200<RFa$=" YOU MAY SELECT YOUR DISK BY WE LOVE TO MAKE UP RECIPIE DISKS. PLEASE SEND YOUR CONTRIBUTIONS! Bread Baking Recipies EAD PASCAL TEXT FILES."04=10:"78C";"ANY KEY RETURNS TO THE MENU."!>G$:::".D1/MENU.MAKER",320R",220(204::"79A";""; 2D=1:F=1 <#4;a$ FD=D+1 P#5;a$ZD=60#5;12)dD=60D=1nF=F+1::d$;::Y=1100:Y x13402  CATCH PASCAL TEXT FILES 202 :F*=08:"78C";"SORRY BUT MENU.MAKER CAN'T R".D1/MENU.MAKER",220 d$="" A$="PRINTING "+B$(I),16,B)=01:=0::"80C";A$;:#3,B$(I),16,B)Z=1#3;b$:"78A";b$Z=Z+1:Z=18:1290 1260 #4,B$(I),16,B)#5,".PRINTER"+ž#4#5;12):::".D1/MENU.MAKE30C$="N"C$="n"1160;:=23:=0::"79C";"PRESS ANY KEY TO HALT LISTING": $1020.202 8::Z=1B::=23:=0::"79C";"WOULD YOU LIKE A PRINTED COPY?":1C$:C$<>"Y"C$<>"y"C$<>"N"C$<>"n"1170*C$="N"C$="n"79C";"PRESS ANY KEY TO HALT LISTING"::202 1020#2,B$(I),16,B)ž#242:::1160Z=1#2;A$:"78A";A$Z=Z+1:Z>1842:::Z=1980*:=23:=0::"79C";"CONTINUE...?":1C$:C$<>"Y"C$<>"y"C$<>"N"C$<>"n"10 MENU.MAKER TEXT MODULESEG=0"MENU.MAKER"890&*X=11000: TEXT SLOW-DOWN LOOP ,X.1,180,22:2,280,21:2,2380,23:z:A$="LISTING "+B$(I),16,B)$=01:=0::"80C";A$;::12)>=23:=0::"  )* i LiHh`PQPQ>P Q,PQ"PɀQ@PAQ`8`nɀ<)nopoLpp` VOLUME NAME (/DISKNAME) OR DEVICE NAME (.Dx)"P12);::"80C";a$;:Zb$="CHANGING DISKS"$d=23:=0::"80C";b$;::12).n=12:=20:"MAKE A NEW MENU FOR DISK: ";N$xN$)<2110=N$ :210 I=1L(A$(I),A$))200B$78C";"ANY KEY RETURNS TO THE MENU.">G$:::320H: Error Routine 202:U=11:"79C";"BAD PATH ERROR (NO DISK IN DISK DRIVE OR DESIRED FILE NOT FOUND.)"X=11000:X:::210Z a$="{,|,~,}; selects; back 1 lev 1600 &:WW=1:0 :SEG=1;".D1/S EG.F" SEG=1".D1/SEG.G"diskname$=3802  CATCH PASCAL TEXT FILES 202 :F*=08:"78C";"SORRY BUT MENU.MAKER CAN'T READ PASCAL TEXT FILES."04=10:"M$="NOVEMBER":1750M$="DECEMBER":1750826);"-";M$;" ";Ѡ,2));", ";"19";Р,2);" ";/П,2))=>13П,2))-12;џ,6);:1780$П,2))=0"12";џ,6);:ٟ;$П,2))=>12" PM-":" AM-" 1830WW=1530 =26:=211660,1670,1680,1690,1700,1710,1720,1730,1740^M$="JANUARY":1750hM$="FEBRUARY":1750rM$="MARCH":1750|M$="APRIL":1750M$="MAY":1750M$="JUNE":1750M$="JULY":1750M$="AUGUST":1750M$="SEPTEMBER":1750M$="OCTOBER":1750T 0")2070H540R\A$="RUNNING "+B$(I),16,B)f"79C";A$;:=0pB$(I),16,B) z::SEG=1".D1/SEG.T"t=+B$(I),16,B) yCT=CT+1~240:=24:=0:"@ ..... "DATE.TIME.LINE" ....JM=Ҡ,4,2))BTM1630,1640,1650,0=+IBOTM/2-.5):I=IBOTM:I/2=I/2)I=I-1 œ2120B=B$(I),16)," ")-1 B$(I),"BASIC 0")850B$(I),"TEXT 0")890 B$(I),"CAT 0")1140*B$(I),"FONT 0")18504B$(I),"FOTO 0")1930>B$(I),"PASTXB$(I);v:520: 500THPOS=4:I/2=I/2)I=I-1I=IBOTM THPOS=44:I/2<>I/2)I=I+1I2=-1:I=I-2:IBOTM<30THPOS=44I=IBOTM/2)*2:=+IBOTM/2)-1:CA)"PRINT.ALL": OA+P 3HA=(81+UCA)A=(81+LCA):::: OA+Q Quits 3IA=(83+LCA)A=(83+UCA)"PRINT.SHOW": OA+S 2JA=(68+LCA)A=(68+UCA)/Screen.Savers/HELLON=THPOS:B$(I);XA<8A>11540bA-7640,660,690,720l:=THPOS:ٺ1600 =Q:WW=0A=:A=21A=9&oldprefix$=40A=31410: Control C "aborts" program to Basic(:A=13770: Return Selects a file *DA=27:50: Escape to change disks/FA=324000: back out one directory level 3GA=(80+UCA)A=(80+L"BASIC 0":150A$="TEXT 0":150A$="CAT 0":150A$="FONT 0":150A$="FOTO 0":150A$(L),"BLOCKS")510*=27:=19:"FREE MEMORY AVAILABLE: ";=7:=20:"80C";A$(L);$:=5:THPOS=4:I=1:IBOTM=J-1:620Q=:=26:=21:sic; +Q Quits."r12);::"80C";a$;:+w#9,"DISKNAME.DAT":#9;DISKNAME$:#9|d$=DISKNAME$$=23:=0::"80C";d$;::12)201M=3:=14:"This /// SIG Disk is \^ 19";Р,2)", Washington Apple `, Ltd."=4:B$(1)="":B$(2)=""A$=16,B) THEN 240 #1, d$="":=10:"80C";d$ ž#1300I=0"I=I+1:#1;A$(I):290,#1 6L=I-1@j=1:same=0 J:SEG=0 Tœ2030^CT<1CT=1cCT>13000Zha$="{,|,~,}; selects; to new disk; J/2)=4:=+1:ۙ=44B$(J);:J=J+1I:1,180,22:2,280,21:2,2380,23:8A$(1000),B$(1000),C%(511),C$(20),name$(20):=10:=0UCA=128:LCA=UCA+32CT=15 IF PREFIX$= PREFIX$+MID$(B$(I),el; >< (&20 *, **>> "2*&" " >>  ">> "8""> """"""< SOS DRVR"CUSTOM.3 )((8*,;((*,((+)((9/(p((>3  =9 :9 .(~|L|LNqooGoDDDcc0ccpc]]c"QM"|@@pAATT**|2010C$="N"C$="n"200;:=23:=0::"79C";"PRESS ANY KEY TO HALT LISTING": 20002,280,21 DF$(I)=D$+"/DISKNAME.DAT"F$(I)=D$+"/FLASHNAME.DAT"410:ۺ310 PRINTER v 1.0 p$ 900A$="PRINTING"+F$(I):$=01:=0::"80C";A$;::12)F=23:=0::"79C";"PRESS ANY KEY TO HALT PRINTING"::2,280,21 2000*:=23:=0::"79C";"CONTINUE...?":1C$:C$<>"Y"C$<>"y"C$<>"N"C$<>"n"#1,D$::"Processing directory ";34);D$;34);", please wait."; ž#1880*#1;A$:A$)<48104A$,3,4)<>"TEXT"810>X=X+1:".";HE=15:F$=A$,16,15)RF$,E,1)=" "E=E-1:850\F$(X)=D$+"/"+F$,E)f810p:  Pausež#1740#1;A$:A$)<4710A$,3,4)="TEXT"X=X+1710 :X>YN=P::7);"There are no text files in the ";34);D$;34);" directory." ::I=P::7);"Unable to locate and open ";34);D$;34);" directory." ::IT$=N$,E,1):T$=" "T$=","610XE=E+1:E>N$)610:590bD$=N$,S,E-S)l:v:E>S+1600:D$="": œ770P=3:"Looking for ";34);D$;34);" directory." #1,D$=P3:"Reading from ";34);D$;34);" directory." 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Rhhhhhh  B B HH`yyP`GB HH`)r` @A>~|zxvtslgbWTSRPMED=hhhh   HH`420.-&#  Phhhh   HH`420.h   HH`420.-&#  Phhhhhhhhhh  HH`DB@><:86421.+*)'jhhhhhhhh    X XLJFE>987410/-   `+(%" Bhhh h h h hh hhhhhh  HH`ZXVTRPNLJHFDB@<;85431hhh    `OLIHEDCB?<;8541.+*x  `"hhhhhhhh    HH`XVTRPN.GRAFIX jj# \\JHFD=;9210-,+*)!   v Q )``.`5`=`C`E` `BGRAF (C) APPLE 1980j @@@@ @``` kLK``9(89:9g:h:h L89:mm95:6:6hg gh h 99 O S   L `ee m`iɂ`0`hIhJh\h] wh]h^ w\\ ]] ]L ]L\A \A JHIH`i8\i]i\`\]`K`M %b&*L+ 16>:)    kLGA3/1.01/LIN 詏 )x `a^]NMJGF>=<10/.+* )) y xHHHJJiH 詏 鮀 `}wqnkjba_\[ZYXWVURQ$hhhhhh HH H)HHH`20+*)Hhhhhhh HHHH`&$<SWRITERWBUF  RETADDR c _ < 8 INITCHK O ITCHK WBUFLEN Y UFLEN SOSWRITE\ SWRITERWBUF T L H D @ DOTAT DOTAT RWBUF ZRNJFCALCABS BRETADDR SOSDSTATSDSTATGSCB  MOVEREL MOVEREL INITCHK ITCHK WBUFLEN UFLEN SOSWRITEWBUFLEN !UFLEN SOSWRITE$SWRITERWBUF BUF RETADDR ieB>INITCHK UITCHK MOVETO MOVETO  WBUFLEN _UFLEN SOSWRITEbSWRITERETADDR INITCHK ITCHK RANGECHKNGECHKWBUFLEN UFLEN SOSWRITESWRITERWBUF  INITCHK ITCHK FILLPORT FILLPORT RETADDR tpINITCHK ITCHK PENCOLOR PENCOLOR RANGECHKNGECHKWBUFLEN UFLEN SOSWRITESWRITERWBUF |x FILLCOLO FILLCOLO TRETADDR  SETCTAB SETCTAB  INITCHK ITCHK RANGECHKHKWBUFLEN UFLEN SOSWRITESWRITERWBUF  'SOSWRITESWRITERWBUF  RETADDR PLINITCHK sITCHK VIEWPORT VIEWPORTWBUFLEN }UFLEN SOSWRITESWRITERWBUF  xplhd`\XUFLEN SOSWRITESWRITERWBUF ~zvrRETADDR $ INITCHK ITCHK XFROPTIO XFROPTIORANGECHKNGECHKWBUFLEN UFLEN #ITCHK WBUFLEN DUFLEN SOSWRITEGSWRITERWBUF ?:72-(SYSFONT SYSFONT RETADDR njDRAWIMAG DRAWIMAGINITCHK ITCHK WBUFLEN RETADDR INITCHK ITCHK RANGECHKECHKWBUFLEN UFLEN SOSWRITESWRITERWBUF  NEWFONT NEWFONT INITCHK =+SOSWRITE@.!RWBUF  83& INITCHK uITCHK GRAFIXON GRAFIXONWBUFLEN UFLEN SOSWRITESWRITERWBUF zBUF GPGSREQDLGRAFIXMO GRAFIXMORBUFLEN 9RANGECHKwWBUFLEN ASOSWRITERWBUF \SOSREAD GBASADR TSOSSMARK$INITCHK ITCHK INITGRAF INITGRAFWBUFLEN RETADDR ISOSDSTATGSCB kSOSOPEN INITCHK READPARM5CREFNUM DWBUFADR ?BMOVCHK RBUFADR 7WRITEPAR=SREFNUM FRREFNUM 6WREFNUM >INITFLG KSOSCLOSEhhhhhh HHHH`&$<D^Z FpHx  )) y xHHHJJiH 詏 鮀CALCABS  ABS RETADDR  SOSDSTAT SDSTATGSCB INITCHK  ITCHK DOTREL DOTREL WBUFLEN  UFLEN SOSWRITE SWRITERWBUF  RETADDR % ! INITCHK  ITCHK LINETO LINETO WBUFLEN  UFLEN SOSWRITE SWRITERWBUF     CALCABS x q ABS RETADDR  AMARANTH BREAD from The Breadmachine Cookbook volume 1 by Donna Rathmell German WARNING: this recipe is designed to be made in a bread machine. Questionable results may be obtained if attempted to be used with a . Butter Extract 1 pkg. Rapid Rise yeast Put all the dry ingred. in the bread machine first, add the rest, set to Whole Wheat setting and "dark crust" and turn on. If machine labors too hard, add more hot water a little at a time. White Whole Wheat Bread Machine Bread - medium loaf 1/2 c. fat-free cottage cheese 1/2 c. hot water 2 T. Hazelnut (or other) oil 2 T. sugar 1 1/2 tsp. salt 1 1/2 c. bread flour 1 c. white whole wheat flour 1/2 c. rolled oats 1 tsp. gluten 1 tspWHITE.WHEAT(AMARANTH01YLOC  SDSTATGSCB  INITCHK  ITCHK XLOC XLOC RETADDR     SOSDSTAT SDSTATGSCB   INITCHK  ITCHK YLOC  ASADR SOSSMARK SSMARKRETADDR  z v INITCHK  ITCHK XYCOLOR XYCOLOR RWBUF  F SOSREAD  SREAD RETADDR  SOSDSTATGPGSREQD GSREQDSOSCLOSE SCLOSEGRAFIXMO AFIXMOGLOAD GLOAD RBUFLEN  N RWBUF    SOSREAD  EAD GBASADR GBASADR ( ASADR SOSDSTAT~ SDSTATGSCB  INITCHK { ITCHK CREFNUM  EFNUM RBUFADR  ADR SREFNUM  EFNUM RREFNUM  M WBUFADR   ADR GSAVE GSAVE WREFNUM F  M GPGSREQD5 GSREQDSOSCLOSE> SCLOSEWBUFLEN 8  LEN SOSWRITE; SWRITERWBUF C F INITCHK  ITCHK BMOVCHK  OVCHK INITFLG  ITFLG RWBUF  F SOSDSTAT" SDSTATGSCB % CB INITCHK  ITCHK CREFNUM  EFNUM  T P SOSDSTATj SDSTATGSCB LINEREL LINEREL INITCHK g ITCHK WBUFLEN  UFLEN SOSWRITE SWRITERWBUF } d ` \ X RELEASE RELEASE  mixer, food processor or by hand. The recipe is given in three sizes. The medium size produces a 1 pound loaf, the large size produces a 1.5 pound loaf. Choose whichever size is desired or appropriate for you mchie's  LIGHT.WHEAT; GARLIC.HERB; SOUR.CREAM; APPLESAUCE; LIGHT.WHEAT2; BEER.BREAD; GARLIC.HERB2; OATMEAL.APPLE; CARROT.NUT; SAUERKRAUT; WHITE.WHEAT; AMARANTH MICRORISE.BAKE : Using a microwave in the bread baking process. Side Two: TALKING.B -Dave Ottalini WAP /// SIG February, 1994 Side One: BREAD.MACHINE (subdirectory) : Recipes to use with a bread machine. - WHOLE.WHEAT; MAPLE.WHEAT; ides. Let us know what you think of these and contribute your own if you like. IF we get enough, maybe there'll be enough for another disk. Most of the material here, by the way, came courtesy of CompuServe's Cooks Forum. (Thankyou!). e given it to you in that format if I had). As with most of our disks, you can look at each recipe individually using our Menu.Maker program and print it if you like. OR you can use the "Print.All" program to do just that - print all text files on both sy can be read on any Apple // family machine or a Mac LC with a // card and drive installed. They can be pulled into Appleworks or 3EZ Pieces if you like as well to help with sorting - though I did not design these files specifically for that (I would hav ars. It's a challenge that I master most - but not all of the time! And anything I can do - or find - to help is welcomed. Thus - the bread maker - and - the bread recipes. You'll find a host of them on this disk. They're all in ASCII text format so the WAP /// SIG PUBLIC DOMAIN PDS NAME: BREAD RECIPES DISK ID : 3MSC.12 BOOTABLE? SIDE ONE OK - so I'll admit I wanted to do this disk because I got a bread maker for Christmas, 1993. But it's also a fact that I've loved to make and bake bread for many ye2/3 c bread flour 1 2/3 c 2 1/2 c 3 1/3 c nonfat dry milk 2 tbs 3 tbs /4 c yeast 1 tsp 1 1/2 tsp 2 1/2 tsp 1 1/2 tbs 1 1/4 c 1 2/3 c fat 2 tbs 3 tbs 1/4 c sugar 2 tsp 1 tbs 1 1/3 tbs salt 2/3 tsp 1 tsp 1 1/3 tsp amaranth flour 1/3 c 1/2 c maining 2 1/3 cups, I use home milled whole wheat flour. Please verify that your machine is capable of handling whole grain flours before doing so. small medium large water 1 cup capacity. Ms. German calls for margarine or butter as the fat in this recipe but I always substitute the same amount of vegetable oil. For the bread flour, I always use 1 cup of Better for Bread flour and for the reREAD : Cooks talk about bread baking. BOOKS.SPONGES : Books featuring sponge breads. YEAST.CONVERT : Yeast conversions between US and European. BAKING.TIPS : King Arthur baking tips. SET.1 (Subdirectory) - CIABATTA; FRENCH.TOAST; NUT.BREAD; PAIN.DE.MIE; PAIN.DI.BELURGI; PEASANT.BREAD; FRENCH.BEER; BANANA.WHEAT; CINNAMON.ROLLS; BREAD.CRUMBS SET.2 (Subdirectory) - CORN.BREAD; ENG.CTRY.BREADS; CC.BREAD; RYE.BREADS; GARLIC.BREAD; CHEESE.BREAD; disk and following the instructions. 5. If you have a copy of SOS 1.3 you can update your other programs this way: 6. Boot System Utilities and hit "F" for File handling commands. 7. Place the program with SOS 1.3 in your external drive (if also have a copy available at the WAP office to use with our Apple ///, so you may do your updating there. Finally, in our PD library, we will have a utility that will allow you to update to SOS 1.3 quickly and easily by simply booting a ette. 4. If you have determined that you do not have a copy of SOS 1.3, contact a member of your /// SIG leadership. It is possible we can arrange to get you a copy of SOS 1.3 (actually the file SOS.KERNEL) at the next /// SIG meeting. Wele /// Owners Guide. 3. If your boot diskette does not have the write protect notch cut out of it, you will have to make a copy of the disk using the system utilities program and then update the copy. This copy will become your new boot diskkette has a write protect tab attached to it (a small square-cut out on the right hand side usually with a silver tab over it), please remove it at this time. NOTE: You will find more information about the write-protect tabs on page 125 of the Appentally. acturer. In this way if something goes wrong, you will always have the original to go back to. 14. Once completed, you may want to go back to the Write Protect option and Write Protect the SOS.KERNEL files so that they can not be deleted accidwill be .d1. 12. Follow the procedures above to upgrade other programs you would like to bring up to current 1.3 standards. 13. REMEMBER wherever possible to do this upgrade on copies of original programs or on the backups supplied by the manuf the destination SOS.KERNEL. Then go back to Copy Files to copy the SOS.KERNEL file from .d2 to .d1. 11. If you have only the internal disk to work with, you will be instructed when to change disks. All origination and source destinations all available memory. using all empty space. 15) Programs that request printing could continue while the printing goes on. 16) Powerful drivers for graphics, console, audio, printer and RS232. 17) Programs can run 20% faster by pressing Control-5 on keypad (no video). 18) Uses READS; MILL.HOLLOW.BRD; PHYLLO.DOUGH; RAISEN.BREAD; SRDGH.WAFFLES PRAIRIE.RYE; CIN.WHEAT; ALMOST.BRIOCHE; CHERRY.BUNS SET.3 (Subdirectory) - TWO.C.PIZZA; DURUM.WHEAT; LAVISH; WHT.BERRY.WFFLS; BUTTERMLK.BRD; CIABATTA; SOURDOUGH.BREAD; FLAPJACKS; HOT.CROSS.BUNS; CRUMPETS SET.4 (Subdirectory) - BLINI; TEA.BREAD; QUICK.B you have one: if you don't, you'll have to do a little swapping in a few seconds). 8. Tell System Utilities you want to Copy Files. When it asks you the originating file, type .d2/SOS.KERNEL. 9. System Utilities will now give you its default