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CHANGE DENSITYu VE NUMBER ArALL AMERICAN OATMEAL CRISPS*1-1/4 C. flour*1 tsp. baking powder*1/2 tsp. each baking soda and salt*1 C. butter or margariX}ne, softened*1 C. packed brown sugar*1/2 C. granulated sugar*2 eggs*1/4 C. milk*1 tsp. vanilla*3 C. uncooked oats*1 C.Y} semisweet chocolate pieces*#Stir together flour, baking powder, soda, and salt; set aside. In large bowl*beat butter andZ} sugar until creamy. Beat in eggs, milk, and vanilla until well*blended. Stir in flour mixture, then oats and chocolate. [}Drop by rounded*teaspoonfuls 1-1/2 to 2 inches apart on greased baking sheets. Bake in*preheated 350 F. oven 12-15 minutes\} or until lightly browned. Remove to rack*to cool. 84 cookies, 64 calories, 1 gram protein, 3 grams fat, 13 milligrams*ch]}olesterol with butter; 6 milligrams with margarine.*#CHOCOLATE OATMEAL COOKIES*1 pkg. (6 oz.) semisweet chocolate pieces (^}1 C.)*1 C. flour*1/2 tsp. baking soda*1/4 tsp. salt*1/2 C. butter or margarine, softened*1 tsp. vanilla*1/2 tsp. almond_} extract*1 C. sugar*1 egg*1 C. quick cooking or old fashioned rolled oats (not instant)*1 C. shredded coconut*#Partiall`}y melt chocolate in small double boiler over hot H2O on moderate heat.*Remove from heat and stir until completely melted. Ca}ool a few minutes.*Meanwhile, stir together flour, baking soda, and salt; set aside. In small*bowl or mixer, cream butter.b}. Add vanilla, almond extract, and sugar; beat*until blended. Beat in egg and melted chocolate, scraping bowl with rubber*c}spatula and mixing just until smooth. Stir in oatmeal and coconut until*blended. Using rounded tablespoons, divide dough d}in 30 equal mounds; shape*each into a ball. Place balls 2-1/2 inches apart on foil lined cookie sheets.*With tines of forke}, press crisscross design on cookies, flattening to 1/2 inch*thickness. Bake in preheated 350 F. oven about 15 minutes or uf}ntil crusty*on top but semisoft in center. They will harden as they cool. Remove to racks*to cool.*#. butter or margarijBERRY SPECIAL CHEESECAKE*1 c graham cracker crumbs*3 tbsp sugar*3 tbsp butter or marg, melted*3 8 oz pkgs cream cheese*3Q} )*BNUANSS@A820@@P (}Z;@,d*(*( ̠ i}ӠŠŠnS( (%( 1) Regular Print Mode:( 2) Elite PrintS( 3) Condensed PrintxQ( 4) Italics Reg j}ular3( 5) Italics EliteN( 6) Italics ConsensedQ(E#(ENTER DESIRED PRINT NUMBER'E @)!@A0 k}9 A%3>:@',>:@d,/ B9 A'"@'3>:@',>:@q,H"@H3>:@', l}>:@f,>:@,>:@',>:@q,2"@23>:@,>:@',>:@q,="@=3>:@',>: m}@R,>:@',>:@q,^"@^3>:@',>:@R,>:@',>:@f,>:@,>:@',>:@q, n}H"@H3>:@,>:@',>:@R,>:@',>:@q,% D:MENU.BAS2 A(.(PRESS RETURN TO o} CONTINUE2! B4$! AA B A7@@P:A B@ p}$XR( (@!@;0@@R(Ҡ =>b''(MAKE SURE PRINTER IS ON AND/OR q}l;!(CABLES PROPERLY CONNECTED+ B5 A8';% D:PRINTER.BASMl,A!D (} A ̠ qCURRIED RICE*1 Tbsp. butter*1 Med. onion, chopped*1 C. uncooked long-grained rice*1 1/2 Tsp. curry powder or to taste*2 s}C. boiling chicken broth*Minced fresh parsley (garnish)*#Melt butter in 10" skillet over med. heat. Add onion & saute untt}il translucent.*Add rice & curry & saute until rice is translucent. Add boiling broth. Cover*and cook until rice is tendeu}r and all liquid is absorbed, about 20-25 minutes.*Sprinkle with parsley just at serving.*#INDIAN RICE PILAF*2 C. uncookev}d long-grained rice*4 Tbsp. vegetable oil*1/2 Tsp. cumin seeds*1 2" piece stick cinnamon*2 Whole cloves*1 whole cardamonw} seed*1 pkg (10 oz.) froz. peas and carrots*1 qt. cold water*2 to 3 tsp. NaCl*2 to 3 tsp. curry powder*pinch of tumeric*x}1/4 C. salted cashew nuts, broken into pieces*#1. Cover rice with cold water, let stand 30 minutes. Heat oil in a large*y}saucepan. Add cumin seeds, cinnamon, cloves, and cardamon. Heat until cumin*seeds start popping.*2. Add froz. veggies; z}stir constantly over medium heat for 10 minutes. Drain*rice; add to saucepan. Cook over medium heat for 7 minutes, stirrin{}g freq.*3. Add water & NaCl; bring to boiling. Remove from heat. Stir in curry*powder, tumeric, & nuts.*4. Turn rice m|}ixture into a 10 c casserole; cover. Bake at 375 F for 35-40*minutes or until rice is tender. Garnish with a generous spri}}nkling of*additional cashews if you wish.*#FAR EAST RICE*1 med-size onion*1 tsp. ground tumeric*2 tbsp. butter*1 tsp. ~}salt*1/4 tsp. pepper*2 c. H2O*1 c. uncooked long-grained rice*#Mince 1 med-size onion; saute with 1 tsp. ground tumeric }in 2 tbsp. butter in a*large saucepan until tender. Stir in salt, pepper, and water. Bring to*boiling; stir in rice. Bri}ng back to boiling; reduce heat; cover; simmer 20*minutes or until liquid is absorbed. Fluff rice with a fork. (NOTE: CURR}Y*POWDER INSTEAD OF TUMERIC IS O.K.)*#RICE CHANTILLY*3 c. cooked rice*1/2 c. sour cream*1 tsp. salt*1-2 dashes ground }red pepper*1 c. (4 oz.) grated cheddar cheese; divided*#Combine rice, sour cream, salt, pepper, and 1/2 cup cheese. Spoon} into*buttered shallow 1 quart baking dish. Top with remaining cheese. Bake at 350 F*for 20 minutes.*#RICE PILAF I*1/2} stick butter*1/2 onion*1 cup rice*2 cups H2O*2 tsp. bouillon*#Saute onion in butter. Add rice, H2O, and bouillon. Hi}gh microwave 20 minutes.*#RICE PILAF II*1 med onion, chopped (1/2 cup)*2 tbsp veggie oil*1 1/3 uncooked long-grained ric}e*1 can condensed beef broth*1 1/2 cups water*1/8 tsp salt*1/8 tsp pepper*#Saute onion in oil in a small sauce pan unti}l tender about 2 minutes. Add rice;*stir to cool with oil. Transfer to a 1 1/2 quart baking dish. Add broth,*water, salt}, and pepper. Mix in oil, mixing well; cover. Bake in a moderate*oven (350 F) for 25 minutes. Fluff up rice with fork to }serve.*#HERBED RICE*2 c. H2O*1 c. long-grained rice*6 med. mushrooms, sliced*2 tbsp. (1/4 stick) butter*2 tbsp. choppe}d chives*2 beef bouillon cubes*1/2 tsp. dried basil, crumbled*1/2 tsp. dried marjoram, crumbled*Freshly ground pepper*#}Combine all ingredients in a 3 quart glass baking dish. Cover and cook on high*for 15 minutes. Let stand 8-10 minutes. Fl}uff with fork and serve.*#RICE PILAF III*1/2 C. minced onion (1 medium)*1 tbsp. oil*1 C. uncooked rice*1/4 C. raisins*}1/2 tsp. salt*1/4 tsp. pepper*3-inch cinnamon stick or 1/8 tsp. cinnamon*6 whole cloves or 1/2 tsp. ground*2-1/2 C. water}*#In heavy 9 inch skillet cook onion in oil until tender. Stir in rice, raisins,*and seasonings; cook and stir 1 minute. } Add water and bring to boil. Stir*once, reduce heat, cover and simmer 8 minutes or until rice is tender and liquid*has ev}aporated. Remove cinnamon stick and cloves. Serve warm or at room*temperature. Makes 4 servings.*#BAKED RICE*2 TBSP MI}NCED ONION*1/2 TSP MINCED GARLIC*2-1/2 TBSP BUTTER OR MARGARINE, DIVIDED*1 C RICE*3 SPRIGS PARSLEY*1 FRESH SPRIG OR 1/4 }TSP DRIED THYME*1/2 BAY LEAF*#IN HEAVY FLAME AND OVEN-PROOF SAUCEPAN SAUTE ONION AND GARLIC IN 1/2 THE BUTTER*UNTIL ONION} IS TRANSLUCENT. ADD RICE; STIR OVER LOW HEAT UNTIL RICE IS COATED.*STIR IN BROTH. ADD PARSLEY, THYME, AND BAY LEAF. COVE}R AND BAKE IN PREHEATED*400 F OVEN EXACTLY 17 M. DISCARD PARSLEY, FRESH THYME, AND BAY LEAF. STIR IN*REMAINING BUTTER. S}ERVES 4.*#ELLEN'S PERFECT RICE*3 tbsp butter*1/2 c finely chopped onion*2 c long-grain converted rice*salt*pinch of gr}`aivANSFILEARRAYDISKSEBYCCOUNLINROSPACERECIPESNASTERSY] ) NY@}@A@q@  BeBe"N- @BeAiAi}](&&;@,;B,;A0,2S0@@K;@,;A,;@ ,;}@,S6.*<2 (}.(DO YOU NEED THE AVAILABLE FILES2A 4Y A`n$($(WHAT FILE WOULD YOU LIKE?x}( |--------|8!67@<@,.D:867@<@,.-6-@6-!6-@-6-@* A}*@@ AE A0 (} A6-@, A @)}@,$ A @ AP A06-@6-@ A  A"9 } B6($------------------------------------9(,( N)EXT RECIPE-5( R)ETURN TO MAIN MENU5( P)RINT THIS RECIP}E.( L)OOK AGAIN( Q)UIT0(( ENTER CHOICE14NA2 4R% D:MENU.BAS3 4Q4}4PA55 4L%6 AA@N B(}(9(ALL RECIPES FROM THIS CATEGORYN(HAVE BEEN LISTEDA&(}&(PRESS Π TO CONTINUEB4A$C A!D (} AJ(6-%B:,67<,.6-%6-($}O A0PT) AP&3 7<&@,)3Y6-%@6-^ A0Uc(3 7<&@,( A}Eh3m6-%@6-rD A0&3 7<&@,46-%@:6-D Ap_%2@A}@@9-@@P= _2@E( (#0@@E(THAT FILE IS }NOT ON THIS DISK**("PLEASE MAKE SURE PROPER DISK IS IN''(OR CORRECT FILE NAME IS ENTERED%(%(PRESS Π TO} CONTINUE4Ap A02@(0@@2 @`6-@6-@}7<,4*A06-%@ A 7<&@,$7<,4*A 57<,4#A} `6-%@ A ( 7<&@,$( 7<&@,$ !' 6-@!6-@}@  AE A0*7<,4*A0  7<,4#A0@ 6-%@ A  (7<&}@, @ @@ /6-@6-@% A0/ A   AP(7<&}@, 6-@6- 7<,4*$ " A0`"7<,4#A0 6-%@ A0U ' B} A` 7<,4*$ " A0"7<,4#A@ 6-%@ A0>'-@@3! '}(}*(4 B> A6( ( B&6.7<&@,,6-6 A0@@?2@@P}@@S-@@%W y2@|((((((* (}*( }ҠҠ,(,(! MAKE SURE PRINTER IS ON AND/OR'$( CABLES CONNECTED PROPERLY'()%( PRESS Π WHEN} READY)4AP APP4 B'*0@@4 A5p 6.D:*z& @@}# &  A`@@( A` % B(@"6.%$ D:RED(SUNBURST }STIR-FRY*1 can (20 oz.) Dole chunk pineapple in juice or syrup*1 chicken breast, split, skinned, boned*2 lg. cloves garlic, p}ressed*2 tbsp. minced ginger root (or 1 tsp. ground ginger)*2 tbsp. vegetable oil*2 medium carrots, sliced*1 green bell peppe}r*4 oz. thin spaghetti, cooked*3 green onions, chunked*-----*SAUCE*-----*1/3 C. reserved pi] ) NY@[SUNBURST STIR-FRY*1 can (20 oz.) Dole chunk pineapple in juice or syrup*1 chicken breast, split, skinned, boned*2 lg. clov}es garlic, pressed*2 tbsp. minced ginger root (or 1 tsp. ground ginger)*2 tbsp. vegetable oil*2 medium carrots, sliced*1 }green bell pepper*4 oz. thin spaghetti, cooked*3 green onions, chunked*-----*SAUCE*-----*1/3 C. reserved pineapple juic}e*1/3 C. soy sauce*1 tbsp. cornstarch*1 tbsp. sesame oil*#Drain pineapple, reserving 1/3 C. juice for sauce. Cut chicke}n into chunks.*In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes.*Add pineapple, carrots, and }bell pepper. Cover, steam 2-3 minutes until vegs*are crisp and tender. Stir in spaghetti. Combine sauce ingredients; pour} into*skillet along with green onions. Toss until ingredients are thoroughly mixed*and heated through. Serves 4.*#HONEY}ED CHICKEN & PINEAPPLE*1 broiler-fryer chicken*1/2 C. cornstarch*1/3 vegetable oil*2 tsp. grated, fresh, pared ginger roo}t*1 clove garlic, crushed*1 can (20 oz.) pineapple chunks*1 red or green pepper, seeded & cut into thin slices*1-1/2 C. H}2O*1-1/2 tbsp. honey*1 tbsp. instant chicken bouillon granules*1 tsp. sesame oil*4 green onions, cut into thin slices*#}1. Remove giblets from chicken. Rinse chicken and cut into serving size*pieces. Coat chicken with 1/2 C. cornstarch.*2. } Heat vegetable oil in Wok to 375F. Add chicken pieces 1 at a time to hot*oil. Cook until golden and completely cooked, ab}out 5 minutes. Drain on*absorbent paper. Repeat.*3. Pour all but 2 tbsp. of the oil out of Wok. Stir-fry ginger and gar}lic in*the oil over med. heat 1 minute. Add drained pineapple and the sliced pepper*to ginger mixture. Stir-fry over high} heat 2 minutes. Remove from Wok.*4. Mix H2O and remaining 2 tsp. cornstarch. Blend in honey, bouillon, and*sesame oil. } Pour mixture into Wok. Cook and stir over high heat until mixture*boils and thickens. Return chicken, pineapple, pepper m}ixture to Wok. Cook and*stir over high heat until hot throughout. Add green onions. Cook and stir*1 minute longer.*#MO}O GOO GAI PAN*1 C. regular long-grained rice*2 whole lg chicken breasts*2 Tbsp soy sauce*2 Tbsp cooking or dry sherry*1 }tsp minced gingerroot or 1/4 tsp ground ginger*1/4 tsp sugar*1/8 tsp garlic powder*1 lb med mushrooms*4 green onions*sal}ad oil*1 c froz. peas thawed*#ABOUT 30 M BEFORE SERVING*1. Prepare rice as label directs. keep warm.*2. Meanwhile, cut e}a chicken breast lengthwise in 1/2. Remove skin and bones.*Then with knife held in slanting position, almost parallel to th}e cutting*surface, slice across width of ea. 1/2 into 1/8 inch thick slices. In med bowl*mix chicken through garlic powder}; set aside.*3. Thinly slice mushrooms; cut each green onion crosswise into 3 inch pieces.*In 12 inch skillet or wok over m}ed high heat, in 1/4 c salad oil, cook mushrooms*and green onions, stirring quickly and freq, until mushrooms are tender, ab}out*2 M. With spoon, remove mushroom mixture to bowl.*4. In same skillet or wok over high heat, in 3 more Tbsp hot salad o}il, cook*chicken mixture stirring quickly and freq until chicken is tender, about 2 to 3M*Return mushroom mixture to skill}et, add peas, heat through. Serve with rice.*Serves 4*#FOIL BAKED CHICKEN*1 boneless chicken breast*Salt and freshly gro}und pepper*1/2 tomato, chopped*1 green onion, minced*1/2 tsp finely chopped parsley*1 Tbsp butter*1 Tbsp dry white wine*}#Preheat oven to350 F. Season chicken with salt and pepper. Place on lg sheet*of foil. Top with butter. Pour wine over}WARM POTATO SALAD*4 medium potatoes, peeled and cubed*3 hard cooked eggs, diced*4 green onions with tops, sliced thru*1 t(}sp. NaCl*1 tsp. pepper*1/2 C. mayo*#In large bowl, lightly toss all ingredients. Serves 6.*#POTATO SALAD I*12 hard co(}oked eggs*12 med. potatoes (about 4 lbs.), peeled and diced*1/2 C. milk*1 tbsp. prepared mustard*2 to 3 tsp. NaCl*1/4 ts(}p. pepper*1 lg. onion, quartered*3/4 C. mayo*3 tbsp. vinegar*1/4 C. chopped parsley*#1. Chop 10 of the eggs; combine w(}ith potatoes in a large bowl.*2. Combine milk through onion in container of electric blender; cover; whirl*until onion is (}finely chopped. Add mayo and vinegar; whirl just to blend. Pour*over potato-egg mixture. Mix well. Serves 12.*#POTATO (}SALAD II*6 boiled eggs*3 pickles*1 tbsp. mustard*1 small jar mayo*1 onion*2 qt. pan of potatoes*#Mix all ingredients (}well.*#TANGY HOT POTATO SALAD*8 lg. potatoes (about 4 lbs.)*Water to cover potatoes*4 slices bacon, diced*2 lg. celery (}stalks, thinly sliced*1 med. onion, sliced*1/3 C. salad or olive oil*1/4 C. red wine vinegar*2 tbsp. chopped parsley*1-1(}/2 tsp. salt*1-1/4 tsp. sugar*2 tsp. prepared mustard*#1. In 5 qt. saucepan over high heat, heat unpeeled potatoes and e(}nough water to*cover to boiling. Reduce heat to medium low, cover and cook 30 minutes or until*potatoes are fork tender; d(}rain; cut potatoes into bite-size pieces (don't peel)*return to saucepot*2. Meanwhile, in 2 qt. saucepan over medium low h(}eat, cook diced bacon until*browned. Remove bacon to paper towels to drain, leaving drippings in saucepan.*3. In dripping(}s remaining in saucepan over medium heat, cook celery and onion*until tender, stirring occasionally with slotted spoon, remo(}ve veggies to*saucepot with potatoes.*4. In small 2 qt. saucepan, mix oil and remaining ingredients, heat over medium*hea(}t to boiling. Reduce heat to low, simmer dressing 5 minutes to blend*flavors. Pour hot dressing over potato mixture in sau(}cepot; add bacon, gently*toss to mix well. Spoon onto lg. platter. Serves 10. 195 calories each.*#HOT & HEARTY POTATO SA(}LAD*1 C. chopped onions*1 tbsp. margarine*1/2 C. Hellman's mayonnaise*1/3 C. cider vinegar*1-3/4 tsp. salt*1/4 tsp. pep(}per*4 med. potatoes, cooked, peeled & sliced (4 C.)*1 tbsp. chopped parsley*1 tbsp. cooked, crumbled bacon*#In large ski(}llet over medium heat, cook onions in margarine 2-3 minutes. Stir*in next 5 ingredients. Add potatoes; continue cooking, s(}tirring constantly*about 2 minutes or heated through (do not boil). Garnish with parsley and*bacon. Serves 6.*#hru*1 t(uound red pepper or dash of red pepper sauce*3 c chicken broth*Bouquet garni ( 1 parsley sprig, 1 bay leaf and pinch of drie}d thyme).*Toasted sliced almonds, sliced pimentos or sauteed sliced mushrooms*#Melt 2 Tbsp butter in saucepan over med hig}h heat. Add onion and saute until*soft, about 3 to 5 M. Add rice and stir until well coated. Blend in salt*and red peppe}r or sauce. Add broth and bouquet garni and bring to boil. Reduce*heat, cover and simmer until rice is tender and broth is }absorbed, about 25*to 30 M. Discard bouquet garni. Add remaining butter and almonds, pimientos or*mushrooms and toss ligh}tly until butter is melted. Turn into dish and serve.BA.*#ooked long-grained rice*1 1/2 Tsp. curry powder or to taste*2 = chicken. fold foil over, sealing*tightly. Arrange in baking dish. Bake 30 to 35M. Transfer chicken to serving*platter.} Pour juices into small saucepan and reduce over high heat about*1 to 1 1/2M. Pour over chicken and serve immediately.*#}CHICKEN JAMBALAYA*1 broiler fryer (about 2 1/2 lbs)*3 Tbsp veg oil*1 c chopped green pepper*2 med sized onions, chopped (}CABBAGE SLAW*6 C. finely shredded cabbage (about 1-1/2 lbs.)*1/2 of a carrot, thinly sliced in a large bowl*1/2 C. vegetab }le oil*1/4 C. vinegar*2 tbsp. sugar*1-1/2 tsp. salt*1/4 tsp. pepper*#Combine cabbage and carrots in large bowl. Combin }e oil through pepper in a*screw type jar; shake well. Pour over cabbage mixture; mix well. Cover and*refrigerate until we }ll chilled. Serves 8.*#EASY COLE SLAW*1/2 C. mayo*1/2 C. sour cream*1 tbsp. lemon juice*1-1/2 tsp. sugar*3/4 tsp. sal }t*1/8 tsp. pepper*1/2 small head cabbage*1 stalk celery*1/2 medium green pepper*#In medium bowl mix well mayo through p }epper. Set aside. With sharp knife shred*cabbage, dice celery, and green pepper. Add veggies to mayo mixture. Toss to*m }ix well. Cover and refrigerate. Serves 6.*#COUNTRY STYLE COLE SLAW*1 C. Hellman's mayonnaise*3 tbsp. sugar*3 tbsp. cid }er vinegar*1-1/2 tsp. salt*3/4 tsp. dry mustard*1/4 tsp. celery seed*8 C. shredded cabbage*1-1/2 C. shredded carrots*1 }C. diced pepper*1/4 C. sliced green onion*#In large bowl stir together first 6 ingredients. Add next 4 ingredients; toss* }to coat well. Cover, chill several hours. If desired, serve in bowl lined with*lettuce leaves. Makes 8 cups.*# vegetab uANSZ0@d;@,n1 (} (1( ȧӠŠүŠx $}( ( (%%( )REAK-IN THE PRINTER( ( )XTRACT RECIPES( ( )OSS IN RECIPES$}($$( )ELP WITH LEFTOVERS ( ("(ENTER Ҡ CHOICE" 4B% D:PRINTER.BAS 4E% $}D:READ.BAS 4T% D:INPUT.BAS 4H% D:FIND.BAS ApD:MENU,ENTER PHRASE ORүŠx $k1 c)*1 clove garlic, minced*2 tsp salt*1/4 tsp pepper*1/4 tsp leaf thyme, crumbled*2 tsp Worcestershire sauce*1/4 tsp l}q red pepper seasoning*3 chicken bouillon cubes*3 c water*1 1/2 c uncooked regular rice*3/4 cooked ham, cut up (2 c)*#B}rown chicken in oil in Dutch oven or lg kettle. Remove chicken, add green*pepper, onions and garlic to oil remaining in Dut}ch oven. Saute onion until*tender. Add salt, pepper, thyme, Worcestershire sauce, red pepper seasoning,*bouillon cubes an}d water; return chicken. Heat to boiling. Lower heat; cover*and simmer 10M. Stir in rice. Heat to boiling, stirring once} or twice. Lower*heat; cover; simmer 25M. Fluff rice with fork. Stir in ham; heat. Serves 8*#CURRIED CHICKEN*2 lg onio}ns, sliced*2 cloves garlic, minced*4 Tbsp butter*1/4 tsp ground ginger*1 tsp ground coriander*1/4 tsp ground tumeric*1/}8 tsp cayenne pepper*3 lb fryer chicken, cut up*2 Tbsp plain yogurt*1 bay leaf*1 tsp salt*1 Tbsp cornstarch mixed with*}3 Tbsp water*accompaniment, freshly cooked rice*#In heavy skillet brown onions and garlic in butter, add 1/2 c water throu}gh*cayenne. Stir well and add chicken through salt and 2 more cups water. Cover*and summer until tender, about 35M. Just} before serving, blend in cornstarch*binder and simmer until sauce is thickened. Serve over rice.*#CHICKEN OREGANATO*1/2} c water*1Tbsp lemon juice*1 Tbsp cornstarch*1 clove garlic, crushed*1 Tbsp oil or butter*1 1/2c cooked chicken, cut in  }strips*1/2 tsp salt*1/4 c oregano*1 pkg Birds Eye Italian Style Veggies*#Combine water, lemon juice and cornstarch. Sau }te garlic in oil in skillet.*Add chicken, cornstarch mixture, salt and oregano. Add veggies. Bring to a*full boil over me }d heat, separating veggies with a fork and stirring freq.*Reduce heat; cover and simmer 3 M. Makes 3 servings.*#CHICKEN P }APRIKA*3 Tbsp flour*1 Tbsp paprika*1 tsp salt*1/4 tsp pepper* 1 broiler fryer (about 3 lbs, cut up)*#Mix flour, paprik }a, salt and pepper; use to coat chicken pieces. Brown well in*hot oil.*#PORTUGUESE OVEN BAKED RICE*6 slices bacon, cut i}n pieces*4 Tbsp butter or marg, divided*2 c finely chopped onions*2 lg carrots, peeled and shredded coarse*1 c rice, cook}ed until just tender in 2c chicken broth.*1 Tbsp lemon juice*1/8 tsp crushed red pepper, crushed fine*12 oz. roasted or po}ached boneless chicken, torn and cut in generous pieces.*1/4c plus 2 Tbsp minced parsley, divided*Fresh ground pepper to ta}ste*1/4 c freshly grated Parmesan cheese*1 lemon, cut in wedges*12 ripe olives, or to taste*#In heavy shallow 2 1/2 quar}CURRIED CREAM OF BROCCOLI SOUP*1 lg. onion, chopped*2 cloves garlic, finely chopped*1 tbsp. butter or margarine*3/4 tsp. -}curry powder*Pepper to taste*1-2/3 C. canned or homemade chicken broth*1 C. H2O*1 bunch broccoli (about 1 lb.) divided in-}to flowerets; stems cut 1/2" slices*1 lg. potato, pared & diced*1 C. whole or fat milk*#1. Saute onion & garlic in butte-}r in lg. saucepan for 3 minutes. Stir in*curry, pepper, broth, and water. Bring to boiling. Add broccoli & potato.*Reduc-}e heat; cover and simmer 20 minutes or until veggies are tender.*2. Working in batches, puree soup in blender or food proce-}ssor. Return to*saucepan. Stir in milk & gently heat. Do not boil. Serves 6.*#ONION SOUP GRATINEE*2 tbsp. (1/4 stick)-} butter*1 C. frozen diced onion, thawed and patted dry*1 tsp. flour*Freshly ground pepper*2 C. chicken broth*1/2 oz. (1 -}tbsp.) red wine or cognac (optional)*Butter*1 slice French bread, cut 1" thick*Garlic salt*Grated Gruyere or Swiss cheese-}*Grated Parmesan cheese*#Melt butter in heavy saucepan over medium-high heat. Add onion and saute until*golden. Stir in-} flour. Add pepper to taste. Reduce heat; add chicken broth*and wine, and simmer 30 minutes. Soup may be refrigerated at -}this time until*serving time.*To make crouton, generously butter bread and sprinkle lightly with garlic salt.*Place under -}broiler and toast until crisp and golden. Let cool.*At serving time bring soup to boiling point. Transfer to heat proof se-}rving*crock. Cover with grated Gruyere, top with crouton and sprinkle with Parmesan.*Run under broiler until cheese is bub-}bly & slightly crusty. Serve immediately.*#CLAM VISCHSSOISE*1/2 C. chopped onion*1 minced garlic*3 tbsp. butter*3 C. d- }iced potatoes*3 C. chicken broth*2 7 oz. cans minced clams and juice*2 C. milk*1 C. cream*Salt*White pepper*Chopped ch-!}ives (garnish)*#Saute onion & garlic in butter until soft & translucent. Add potatoes & chicken*broth. Cover & simmer un-"}til potatoes are soft. Add clams & clam juice. Puree*the mixture in a blender. Add milk & cream & season to taste with sa-#}lt and*white pepper. Chill. Serve garnished with a sprinkling of chopped chives.*Serves 6.*#ter or margarine*3/4 tsp. ,bRED BEANS AND RICE*1 lb. dried red beans (about 2-1/2 C.)*H2O*Meaty ham bone or smoked ham hock*1/2 lb. NaCl pork*1 C. c1%}hopped onions*1/2 C. chopped celery*2 garlic cloves, crushed*1 bay leaf*1/4 tsp. basil*1/4 tsp. thyme*1/4 tsp. pepper*1&}1/2 tsp. bottled red pepper sauce*1 C. long-grained rice*#Wash beans, discard any stems or shriveled beans. Drain & place1'} in lg. heavy*saucepot or Dutch oven. Soak (for quick soak method, combine beans & 6 C. H2O.*Heat to boiling; boil 2 minut1(}es. Remove from heat; cover & let stand 1 hour or*cover beans with water & soak overnight)*Drain off soaking liquid. Add 1)}6 C. H2O & reaining ingredients except rice.*Bring to boil. Reduce heat; cover and simmer 1 more hour. Remove from heat.*1*}Discard salt pork. Remove ham bone & cut into bite-size pieces. Strain beans,*reserving liquid. Add H2O necessary to make1+} 3 C. Return liquid to saucepot*with beans and ham. Add rice; bring to a boil. Reduce heat; cover & simmer*until rice is1,} tender; about 20 minutes. Makes 10 cups. 300 calories per cup.*#EASY VEGETABLE QUICKE*1/2 package piecrust mix*1 med. 1-}size onion, thinly sliced*1 green pepper, halved, seeded & chopped*1 clove garlic, crushed*3 tbsp. butter or margarine*5 1.}eggs*8 oz. cheddar cheese, diced (2 C.)*1 tsp. salt*1/2 tsp. leaf marjoram, crushed*4 C. cooked, mixed vegetables*#1. 1/}Prepare piecrust mix following label directions. Roll to a 12" round. Fit*into 9" pie plate; flute the edges, prick well w10}ith fork.*2. Bake in a hot oven (450 F.) for 8 minutes. Remove to a wore rack; cool*crust slightly. Lower oven temperatu11}re to 325 F.*3. Saute onion, green pepper, and garlic in butter in large skillet until soft.*Remove from heat; cool slight12}ly.*4. Beat eggs in a large bowl until frothy. Stir in the sauteed vegetables,*cheese, salt, pepper, marjoram, and the co13}oked vegetables. Pour mixture into*crust.*5. Bake in a moderate oven (325 F.) for 40 minutes until center is firm. Let*14}stand 10 minutes before serving. Makes 6 servings.*#C.)*H2O*Meaty ham bone or smoked ham hock*1/2 lb. NaCl pork*1 C. c07SCALLOPED POTATOES*1 tbsp. butter or margarine*1 med. onion, minced*3 tbsp. all purpose flour*1 tsp. NaCl*Dash pepper*156}-1/2 C. skimmed milk*4 med. potatoes (about 1-1/4 lb.) thinly sliced*Paprika for garnish*#Preheat oven to 375 F. In 2 qt57}. saucepan over medium heat in hot butter or*margarine, cook onions until tender, about 5 minutes. Stir in flour, salt, and58}*pepper until blended. Gradually stir in skimmed milk; cook stirring constantly*until mixture thickens. In 2 qt. casserol59}e, arrange 1/2 of the potatoes in a*layer; pour 1/2 the sauce on top; repeat. Sprinkle with paprika. Bake covered*for 45 5:}minutes. Uncover & bake 15 minutes or until tender. Serves 6.*#OLD FASHIONED SCALLOPED POTATOES*3 tbsp. butter or margar5;}ine*3 tbsp. all purpose flour*1-1/2 tsp. salt*1/4 tsp. pepper*3 C. milk*9 med. potatoes (3 lbs.)*2 tbsp. minced onions*5<}#--------------------------------*ABOUT 2-1/2 HOURS BEFORE SERVING*--------------------------------*In 2 qt. saucepan ov5=}er medium heat, melt butter or margarine. Stir in flour,*salt, and pepper until blended; continue cooking 2 minutes, stirri5>}ng constantly.*Gradually stir in milk and cook until sauce is thickened and smooth, stirring*constantly. Remove saucepan f5?}rom heat; set aside, stirring occasionally to*prevent a skin from forming on surface of sauce. Peel potatoes with sharp*kn5@}ife, thinly slice potatoes. In greased 2 qt. casserole, arrange 1/2 potatoes;*sprinkle with 1/2 onion; pour 1/2 the sauce o5A}n top. Repeat with remaining*potatoes, onion, & sauce. Cover casserole; bake in 350 F. oven 1 hour. Uncover*and bake 1 h5B}our longer or until potatoes are fork tender and top is browned.*HINT: For smooth white sauce with rich flavor, combine and5C} blend flour with*butter or margarine, then cook for 2 minutes over low heat, stirring constantly*with a wire whisk. Cooki5D}ng the flour will eliminate graininess and remove*starchy taste. To ensure creamy texture, add milk to thick flour mixture 5E}a*little at a time, stirring constantly with a whisk until sauce is velvety*smooth and completely free of lumps. 10 servin5F}gs.*#POTATOES AND ONIONS ANNA*8 med. baking potatoes, peeled & thinly sliced*2 tbsp. oil*4 tbsp. (1/2 stick) butter*1-15G}/2 tsp. NaCl*3/4 tsp. freshly grated nutmeg*1/2 tsp. freshly ground pepper*1 lg. onion, thinly sliced*Parsley or watercre5H}ss sprigs*#Wash potatoes in cold H2O. Drain well. Spread on 2 cloth towels & gently roll*up jelly roll style to dry them5I} completely. Preheat oven to 425 F. Heat oil*and 1 tbsp. butter in nonstick 8" round ovenproof. Saute or layer cake pan,*5J}brushing mixture upsides. Arrange 1/2 of potato slices in bottom of pan,*overlapping eggs to cover entire surface. Combin5K}e NaCl, nutmeg, & pepper.*Sprinkle1/2 of seasoning mixture over potato & dot with 1-1/2 tbsp. butter.*Repeat layering of po5L}tato, seasoning, and butter. Place pan over medium-high*heat for 10 minutes until underside of potato is browned. Gently p5M}ress potato*with back of metal spatula. Cover & bake 30 minutes. Press potato again,*remove foil & bake an additional 15 5N}minutes. Invert onto serving platter.*Garnish with parsley or watercress. Serve immediately. Serves 6-8.*#PAPRIKA POTAT5O}OES*1 lb. (about 8) new potatoes, peeled or 2 lg. baking potatoes, peeled & 1/4rd*Salt to taste*1 tbsp. butter or margarin5P}e*1/2 tsp. paprika*#In large saucepan bring to boil potatoes and enough salted water to cover.*Reduce heat; simmer 15-20 5Q}minutes or until tender (do not overcook). Drain,*return to saucepan; add butter & paprika; shake until potatoes are coated5R}.*Serves 4.*#ES*1 tbsp. butter or margarine*1 med. onion, minced*3 tbsp. all purpose flour*1 tsp. NaCl*Dash pepper*14FETTUCINE*1 package (10 oz.) med. size noodles*6 tbsp. butter*1 container (8 oz.) dairy sour cream*1 container (8 oz.) he9T}avy cream (1 C.)*1 C. grated Parmesan cheese (4 oz.)*Dash nutmeg*2 tbsp. finely chopped chives*1/4 tsp. NaCl*1/8 tsp. pe9U}pper*#1. Cook noodles following label directions; drain.*2. Melt butter in a lg. saucepan; add noodles, blend in sour cr9V}eam. Stir 2 M*or 2 over low heat. Stir in heavy cream. Cook slowly, stirring occasionally*for 5 minutes. Add cheese, nu9W}tmeg & chives. Stir until cheese melts. Serves 4.*#p. butter*1 container (8 oz.) dairy sour cream*1 container (8 oz.) he86TOSSED WALDORF SALAD*4 red apples*1 tbsp. lemon juice*1 C. chopped walnuts*1/2 C. chopped celery*1/2 C. mayonnaise*Lett=Y}uce leaves*#Mix all ingredints well. Serves 6.*#CUCUMBERS IN CREAM*1/2 C. dairy sour cream*1/4 C. mayonnaise or salad =Z}dressing*2 tbsp. lemon juice*1 tsp. sugar*1 tsp. salt*1/4 tsp. pepper*1/2 tsp. leaf chervil, crumbled*2 large cucumbers=[}*1 med. size onion, thinly sliced*#1. Combine sour cream, mayonnaise, lemon juice, sugar, salt, pepper, and*chervil in m=\}edium size bowl.*2. Wash cucumbers (pare if you wish); halve lengthwise; remove seeds, cut*cucumbers into thin slices.*3.=]} Add cucumbers and onion to creamed mixture, toss to coat evenly. Cover*with plastic wrap. Chill 2 hours. Serves 6.*#t<|MACARONI SALAD DELUXE*1 pkg. (1 lb.) small shell macaroni*1 C. mayonnaise or salad dressing*1 container (8 oz.) plain yoguA_}rt*3/4 C. milk*2 tbsp. grated lemon rind*2 tbsp. lemon juice*1 tsp. salt*1/2 tsp. pepper*1 pkg. (10 oz.) frozen peas, tA`}hawed*6 oz. Swiss cheese, cut into small cubes (1-1/2 C.)*1 C. thinly sliced green onion*Chicory*#1. Cook macaroni follAa}owing label directions; drain.*2. Mix mayonnaise, yogurt, milk, lemon rind, lemon juice, salt, and pepper in*a large bowl Ab}until smooth.*3. Add macaroni, peas, Swiss cheese, and green onion to mixture. Toss gently*to coat with dressing. RefrigAc}erate salad until serving.*4. To serve: Line salad bowl with chicory; mound macaroni salad in center.*Serves 12.*#n yogu@wFRUIT EMPANADAS*1-1/2 C. sifted all purpose flour*1 tsp. baking powder*1/2 tsp. salt*1/3 C. lard or vegetable shortening*Ee}1/3 C. milk*Apple filling*-------------*APPLE FILLING*-------------*2 small tart cooking apples*1/4 C. sugar*1/4 tsp.Ef} ground cinnamon*Dash of salt*#1. Mix flour, baking powder, and salt in bowl. Cut in lard with pastry blender*or 2 knivEg}es until mixture resembles cornmeal. Sprinkle with milk, mix with*fork until dough clings together (add a little more milk Eq}B'DOS SYSB,+DUP SYSBWCOOKIES b hPRINTER BASB*rRICE bREAD BASb#FIND BASBrCHICKEN B COLESLAW bMENU BASBPSALAD BSOUP B$VEGGIES B5POTATOES BSPASTA BXSALAD B^MACARONI BdFRUITDES B ~BEVERAGE bAUTORUN SYSBCAKE B^CHICKENA bINPUT BASB[sGAMETIPSTXTif necessary).*2. Gather dough into a ball and knead about 10 times until smooth. Roll dough*on lightly floured surface tEr}o 1/8" thickness. Cut into 4" circles with floured*cookie cutter. Fill each with about 1 tbsp. filling; moisten edge with Es}water.*Fold in half and press edges to seal. Press edge with tip of fork. Reroll*trimmings. Cut and fill.*3. Heat 1/2 Et}to 1 inch oil in a small skillet to 370 F. Lower 4-5 empanadas*in hot oil. Fry 2 minutes turning once until goldem brown. Eu} Drain on paper*towel. Serve warm or cold. Dust with 10X confectioners sugar if you wish.*4. APPLE FILLING: Peel, core,Ev} and cut apples into 1/2" cubes. Put into*saucepan with sugar, cinnamon, and salt. Cover; cook over low heat until apples*Ew}are the consistancy of chunky applesauce, stirring occasionally. Cool to room*temperature before using. This can be made Ex}ahead. Bring back to room temp*before using. Makes 16.*#RASPBERRY ALMOND FLUFF*1 can fruit cocktail (8-3/4 oz.)*1 pkg.Ey} raspberry flavor Jello*1/2 tsp. almond extract*2 tbsp. sliced almonds*#Drain fruit cocktail, reserving syrup. Add waterEz} to syrup to make 3/4 cup.*Bring to boil. Divide fruit among 8 dessert glasses. Combine Jello and*boiling liquid in electE{}ric blender container. Cover and blend at low speed*until gelatin is dissolved; about 1 minute. Add 1-1/2 cups crushed iceE|} and*1/2 tsp. almond extract; blend at high speed until ice is melted (30 seconds).*Pour into the glasses. Chill until setE}} (at least 30 minutes), then sprinkle*with sliced almonds. Serves 8.*#1/2 tsp. salt*1/3 C. lard or vegetable shortening*DJBANANA BREAKFAST NOG*1 med. size banana*1 egg*3/4 C. skim milk*1/2 tsp. vanilla*Dash nutmeg*#In blender whirl all ingrI}edients until smooth. Serve immediately in a large*glass. Serves 1.*#SUNRISE SHAKE*1 C. fresh strawberries (or other frI}esh fruit)*1/3 C. orange juice*1/3 C. dry powdered milk*1/4 tsp. vanilla extract*Ice cubes*1 whole strawberry (optional)I}*Fresh mint*#1. Place strawberries, orange juice, powdered milk, and vanilla extract in*blender. Add about 5 ice cubes.I} Blend until all ingredients are thoroughly*mixed (more ice cubes may be needed if a thinner drink is desired).*2. Serve I}in a 10 oz. glass. Garnish with a whole strawberry and a few mint*leaves if desired.*#ORANGE JULIUS*1/2 of a 6 oz. can fI}rozen concentrate*1/2 C. milk*1/2 C. H2O*1/4 C. sugar*1/2 tsp. vanilla*5 or 6 ice cubes*#Blend in blender. Add 1 tsp.I} protein for froth. 12 oz. serving.*#HOT COCOA MIX*2-1/2 C. instant nonfat dry milk*1 C. each cocoa and sugar*1/2 C. noI}ndairy powdered creamer*1/4 tsp. NaCl*1 C. miniature marhmallows (optional)*#In large bowl mix well all ingredients. StoI}re airtight in cool dry place. Use*all within 6 months. 1 serving; stir 4 or 5 tbsp. with 8 oz. H2O.*#BANANA SUPERSHAKE*I}2 bananas, cut up*1/3 C. Realemon juice*1 C. H2O*1 can (14 oz.) Eagle Brand condensed milk*2 C. crushed ice*#In blendeI}r container combine bananas, Realemon, H2O, and condensed milk. Blend*well. Add ice blending until smooth. Serve in frostI}ed glass. Refrigerate*any leftovers.*#1 egg*3/4 C. skim milk*1/2 tsp. vanilla*Dash nutmeg*#In blender whirl all ingrH*[) !"`3!3 A}0*@@4 B> A@M 6-B:,(}$-@@C(PLEASE WAIT, I'M SEARCHINGM }A 96-@6-@% A@9"@A/(/($------------------------------------G(&( } )RINT THIS RECIPEG( )ONTINUE SEARCHINGB!( )O TO MAIN MENUB( )UIT (END PROGRAM)},(((PLEASE ENTER Ҡ CHOICE,4PA4CA 4G% D:MENU.BAS 4Q" }A@, A@6, (}-@@,( PLEASE WAIT!@V6-%@6-*6-%B:,&@66-B6-}L A V AJ2( (2($------------------------------------TH(#( )O TO MAIN MENUH( )}EARCH ANOTHER CATEGORY^##( )UIT (END PROGRAM)h,(((PLEASE ENTER Ҡ CHOICE,r 4G% D:MENU.B}AS|4QA 4S(}30@@)6-3 A (}+- 6.D:*}*@@- ( A @(( A B@($k (}-@@}%?2@A@@C k(#G@02@}: B='G A 6-@6-) A@)@$6-%B:,67<,..}36-B:,%@6-)@3 AP8@$'6-@6-@'6- A00 47}<,A `" A00"7<,4#A 0)6-%@6-%@) A 6-%@"@A p}6-%@ A  6-@ A P"@6.7<, "@$*@6-%@6-*6-}%B:,&@66-@ A  46-%@6-%@47<,4#A0  )6-%@6-%@) A0} 46-%@6-*6-%B:,%@4 A  0@@ @( B(}=("Ƞ}ŠΠӠ٠@' -()( PRESS Π TO CONTINUE- 4A0 A0@ - (}#0@@}- A 7<,4*A@6-%@ A@ (}(7<&@,(6-%@6-}j DISKARRAYNUMFILEANSNUCUUA  Y} # (}#0@@ <<;@,;AP,9@,;@,;@,*(*( 1) ADD TY}O AN EXISTING CATEGORY##( 2) PLACE IN A NEW CATEGORY(?( 3) SHOW PRESENT FILES?( 4) DELETE A FILE (CATEGORY)-,Z}( 5) RETURN TO MAIN MENU,( 6) QUIT2((ENTER NUMBER CHOICE7 A B<"@A0FZ}"@A@P"@A1R"@% D:MENU.BAST"@Z B(}d2 (}2($PLEZ}ASE ENTER ONLY ONE OF THE NUMBERSn-@A x( ( @ = A*@@ -(Z}3(}= A: A*@@0(}: A%(ENTER RECIPE NAME%6->0((|------Z}--------------------------------|4> A 6-@ A(}**("ENTER INGREDIENTS (END IF NO MORE)^ZZ}(R|--------------------------------------------------------------------------------|^4END)4endAp Z}A  A A% A  A(}++(#ENTER INSTRUCTIONS (END IF NO MORE)"^Z(R|---------------Z}-----------------------------------------------------------------|^,4END)4endA06 A  A@Z} AJ A  A(}T'6-@6-@'6-Y A^F A06-%@!6-Z }-6-@03<6-A0pF A0h+6-%@6-! 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A@  B 6-%@6-7<,4*A@u" A@"7<,4#A@6-%@} A@U2(7<&@,"6-%@(6-2 A@U B$6-@6-@7<,4*}AA 6-%@ AAK3 7<&@,3-6-%@36-?6-AA`K6-AAp"7<,4*} , AB 7<,4# 66-%@ AA0@<3 7<&@,,6-%@26-< AA0J<}6-%@6-3&6-AB26-AB < AA0h:3 7<&@,*6-%@06-: AA0|: AB }' B3 3#3&3:"@A A D:DFINDCHICKEN AND PEPPERSESTINATION CANT BE DOS.SYS0 }$28/ILEDISKINSEBYARRAYCCORRECTFIRSLASFINCRAJSPPPBdA bouillon.*2.Sprinkles chicken with salt and pepper. In 12 inch skillet over medium high*heat, in hot salad oil, cook chicV}ken until golden brown on all sides. Remove*chicken to plate; keep warm.*3.In same skillet over medium high heat, in hot bV }utter, cook mushrooms and onion*until tender; remove skillet from heat; stir in peas, bacon and rice/*4.Grease 13X9 inch baV!}king dish. Spoon rice mixture evenly into baking dish;*place chicken in rice; sprinkle with bread crumbs. Arrange tomato wV"}edges on*rice around edge of baking dish; cover loosely with foil. Bake in 350F oven*1 1/2 hours. Remove foil, continue bV#}aking 15M or until chicken is fork tender.*Serves 4.*#CURRIED CHICKEN*1 broiler fryer, (3 lbs), cut up*1/4 c flour*1 1/V$}2 tsp to 1 1/2 Tbsp curry powder*1 tsp salt*1/4 tsp pepper*3 Tbsp oil*3 med onions, chopped*1/2 c chicken broth*Hot cooV%}ked rice (opt).*Chutney (optional)*#Coat chicken with mixture of flour, curry powder, salt and pepper. Brown on*all sideV&}s in hot oil in large skillet; push to one side. Add onions; saute*until tender. Add broth; cover and simmer 1 hour or untV'}il chicken is tender.*Serve with rice and chutney. Serves 4.*#LEMON CHICKEN*1/3 c flour*1 tsp salt*1 tsp paprika*1 frV(}yer 2 1/2 to 3 lbs, cut up*3 Tbsp lemon juice*3 Tbsp Crisco*1 chicken bouillon cube*1/4 c sliced green onion*1/4 c sliceV)}d green onion*2 Tbsp brown sugar*1 1/2 tsp grated lemon peel*#In bag, combine flour, salt, and paprika. Brush chicken wiV*}th lemon juice/ Add*2 pieces of chicken at a time to bag and shake well. In large skillet, brown*chicken in hot Crisco (3V+}25). Dissolve bouillon cube in 3/4 c boiling water*Pour over chicken. Stir onion, brown sugar, peel and any remaining lemoV,}n juice.*Cover, lower heat. Cook chicken over low heat until tender, about 40 to 45 M.*Serves 4*#SLOW COOKER CHICKEN*1 V-}4 lb roasting chicken*salt and pepper to taste*onion salt to taste*3 Tbsp butter, melted*1 tsp dried tarragon*3 Tbsp choV.}pped parsley*1/3 c dry white wine*#Wash and dry chicken, and sprinkle inside and out with salt, pepper, and onion*salt. V/}Put chicken in cooker, breast side up, brush with butter, and sprinkle*with parsley and tarragon. Add wine. Cover the slowV0} cooker. Cook on high*about one hour, then turn to low and continue cooking for 8 to 10 H until*chicken is done. Serves 6V1}.*#SPANISH STYLE CHICKEN WITH YELLOW RICE*1 broiler fryer (about 2 1/2 lbs), cut up*3 Tbsp oil*1 clove garlic, minced*1V2}/2 tsp paprika*/2 tsp tumeric*1/2 tsp salt*1/8 tsp pepper*1 c uncooked rice*2 1/2 c water*1 bay leaf*1 pkg (10 oz) froV3}z green peas, thawed*#In heavy Dutch oven saute chicken in oil 10M or until partially cooked and*golden. Drain off all buV4}t 2 Tbsp drippings; push chicken to sides of skillet*Add onion and garlic; saute until onion is tender. Stir in paprika, tuV5}meric*and salt and pepper, then rice; mix well. Add water and bay leaf; bring to*boil; lower heat; cover and simmer 15M. V6}Add peas; cook 10M or until chicken*rice and peas are tender and liquid is absorbed. Serves 4.*#PAPRIKA CHICKEN*1/4 c alV7}l purp four*1 1/4 tsp salt* 1 tsp paprika*1 3 lb broiler fryer, cut up*4 Tbsp butter or marg*1/2 pint cherry tomatoes foV8}r garnish*parsley sprigs for garnish*#--------------------------------*About 55 Minutes before serving:*----------------V9}----------------*On waxed paper, mix flour, salt and paprika. Coat chicken pieces with flour*mixture. In 13X9 inch bakingV:} dish in 425F oven, melt butter or marg. Remove*baking dish from oven. Arrange chicken pieces, skin side down in single laV;}yer*in butter or marg in baking dish. Bake 25 minutes. Turn chicken pieces over;*bake 15 minutes longer or until chicken V<}is golden and fork tender. Place*chicken on warm platter. Garnish with cherry tomatoes and parsley sprigs.*Serves 4*#CHV=}ICKEN WITH HAM AND MUSHROOMS*2 whole chicken breasts (14 oz) split*2 Tbsp flour*1/2 tsp salt*1/8 tsp pepper*1 Tbsp butteV>}r or marg*1 Tbsp veggie oil*1/4 c cooked ham, finely slivered*1 Tbsp finely chopped onion*1/14 lb fresh mushrooms*1 TbspV?} dry sherry*1 c light cream*#1. Skin and bone chicken. Flatten slightly between sheets of wax paper with*rolling pin or fV@}lat side of meat mallet. Combine 1 Tbsp of the flower, salt*and pepper, turn chicken in flour to coat on all sides.*2. HeVA}at butter and oil in large skillet. Saute chicken 3 minutes on each side*(do no overcook). Remove from skillet and keep waVB}rm.*3. Add ham to skillet; stir until lightly browned, about 1 minute. Stir in onion*and mushrooms. Cook until softened, VC}about 3 minutes. Add sherry, stir for 1*minute. Lower heat.*4. Combine remaining Tbsp flour with cream in small bowl; stiVD}r into ham*mixture. Simmer until sauce is thickened and bubbly, about 2 minutes.*5. Return chicken to skillet, turning to cVE}oat with sauce. Heat for 1 minute.*Serves 4.*#IMPOSSIBLE CHICKEN PIE*1 broiler fryer (3 lbs) cut into 8 pieces*2 c wateVF}r*2 tsp salt*1 c shredded mozzarella cheese (4 oz)*1 can (6oz) tomato paste*1 tsp leaf oregano, crumbled*1/2 tsp leaf baVG}ven to 350F. Grease a 10 inch quiche dish.*2.Place chicken in a kettle or Dutch oven, add water and 1 tsp of the salt.*HeaVI}t to boiling; lower heat; cover; simmer 45 minutes or until chicken is*tender. Transfer to large bowl; cool.*3. When cool eVJ}nough to handle, remove skin and bones. Cut meat into bite size*pieces, you should have about 3c.*4. Combine chicken pieceVK}s, 1/2c of the mozzarella cheese, tomato past, oregano*and basil in a large bowl.*5. Spread bottom of prepared dish with coVL}ttage cheese; spoon chicken mixture*evenly over cottage cheese.*6. Beat together baking mix, milk, eggs, remaining tsp saltVM} and pepper in medium*size bowl for 1 minute. Pour over chicken mixture.*Bake in preheated 350F oven for 30 minutes or untVN}il top browns and center is set.*Remove from oven.*8. Sprinkle with remaining 1/2 c mozzarella cheese. Let stand 5 minutesVO} before*serving. Serves 4.*#CHICKEN CHOW MEIN*Fried noodles*2 whole chicken breasts*8 oz. uncooked, boneless lean porkVP}*2-1/2 tbsp. dry sherry*3 tsp. cornstarch*2 med. yellow onions*1 red or green pepper*2 stalks celery*8 green onions*4 VQ}ounces cabbage*4 ounces cabbage (1/4 of a small head)*1 piece fresh gingerroot (1 inch square)*8 oz. uncooked medium shrimVR}p*2 tbsp. veg oil*1 clove garlic, crushed*1/2 C. eater*2 tsp. instant chicken bouillon granules*#1. Prepare fried noodVS}les*2. Remove skin and bones from chicken and discard. Cut chicken and pork into*1 inch pieces. Blend 1/2 tbsp of the shVT}erry and soy sauce in a large bowl.*Mix in chicken and pork; cover and let stand one hour.*3. Peel and chop yellow onions.VU} Remove seeds from pepper and cut into thin*slices. Celery into 1 inch diagonal slices. Chop green onions. Shred cabbageVV}.*Pare ginger and chop finely. Remove shells and back vein from shrimp.*4. Heat oil in Wok over high heat. Stir-fry gingVW}er and garlic for 1 minute.*Add chicken and the pork. Stir-fry over high heat until pork is no longer*pink, 5 minutes.*5.VX} Add shrimp to the chicken mixture. Stir-fry 3 minutes.*6. Add all the vegetables to the chicken mixture, 3-5 minutes.*7VY}. Combine water, bouillon, remaining 2 tsp. cornstarch, 2 tbsp. sherry and*1-1/2 tbsp. soy sauce. Pour mixture over chickeVZ}n-vegetable mixture in Wok.*Cook and stir until sauce boils and thickens. Cook 1 minute longer.*8. Arrange noodles on serV[}ving plate. Spoon Mein over noodles.*#TUNISIAN BAKED CHICKEN*4 whole chicken breasts*4 whole chicken breasts (12 oz.), sV\}plit*3 tbsp. all-purpose flour*1 tsp. salt*1/4 tsp. pepper*3 tbsp. veg oil*1-1/2 C. coarsely chopped onion (2 med)*2 clV]}oves garlic, minced*3/4 tsp. ground cumin*1/2 tsp. paprika*Pinch cayenne pepper*1/2 C. chicken broth*Juice of one small V^}lemon*1 small lemon, thinly sliced*1/3 C halved pimento-stuffed green olives*1 tbsp. chopped parsley*#1. Pat chicken drV_}y with paper toweling. Combine flour, salt and pepper on wax*paper. Turn chicken in flour mixture to evenly coat; shake ofV`}f excess.*2. Saute chicken pieces a few at a time in oil in a large skillet; remove*pieces to 13X9X2 baking dish as they bVa}rown, arranging in a single layer.*3. Preheat oven to 375F.*4. Add onion, garlic, cumin, paprika, and cayenne to skillet,Vb} saute until*onion is slightly softened. Stir in chicken broth and juice of one small lemon,*scraping up any browned bits Vc}from bottom of skillet. Bring to boil; pour over*chicken. Arrange lemon slices over chicken.*5. Bake covered in preheateVd}d oven 40 minutes. Uncover, sprinkle with olives.*Bake uncovered 5 minutes. Sprinkle with parsley and serve. Serves 8.*#Ve}AIR STRIKE II-------------If you're on you last life and about to die, press RESET and then press START. If you don't cra^t}sh you will survive and carry on.ARKANOID--------Place something heavy on the SPACEBAR and the ball will slow down durin^u}g play.BASIL THE GREAT MOUSE---------------------You need to collect the following objects:LEVEL 1 - dagger, gun, ciga^v}r, flowers, and key.LEVEL 2 - bone, hat, card, tooth, and fruit.LEVEL 3 - letters, padlock, candle, cigar, and flowers.BE^w}ER BELLY BURT'S BREW BIZ--------------------------Swim at the bottom of the pool in the production area to avoid the deadl^x}y fish.BLUE MAX--------Stay between 19 and 25 on the altimeter and then you can shoot the tanks with the machine gun if ^y}you keep your finger on the fire button.BOUNTY BOB----------Set the special code to 61800 and hold down the F key, and t^z}hen press OPTION. Start the game. The option keys are: Q = next screen A = back 1 screen B = or^{}iginal position Z = reset screen F = Bounty Bob floatsCANYON CLIMBER--------------If you complete th^|}e first screen and have lost any men, hold down the joystick button as the bridges are exploding, and then press START. On th^}}e next screen, you will have 3 new men.CAVERNS OF MARS---------------On higher levels (like Commander) you can skip to t^~}he next section by pressing the Tab-Control & shift keys.CONAN THE BARBARIAN-------------------Press the T key on loadin^}g up to achieve immortality while playing.CRYSTAL RAIDERS---------------Hold down the fire button and press START. Now y^}ou will be invincable.DAWN RAIDER-----------Set a weight on the spacebar to slow down the action and make play easier.^}DIAMOND MINE------------The password is DIAMOND. Also try HID, BIG, and DIA.DESPATCH RIDER--------------By driving in^}to a skip on your bike it gives you another place to pick up a package.DONKEY KONG JR--------------Press SHIFT while typ^}ing "BOOGA" to get you into a "cheat mode". Now press K and the crocs can't kill you. Press S to advance screens.ENCOUNTER^}---------Press the number of the wave you wish to go to (you must have reached that level first).To deal with incoming mi^}ssiles, get parallel with a column and then move backwards and wait for the missile to come into your sights and then blast i^}t.The blue light on the console indicates when a saucer is about to fire. To avoid being hit, simply move in any direction ^}except towards or away from it.In the tunnel only move if there is an asteroid directly in your sights; the others will go ^}past you.FIGHT NIGHT-----------During the bout against the Bronx Bomber, simply guard yourself well and throw a few punc^}hes. If you have more points at the end of round 3 than he does, he'll be knocked out.FRED----On level 6, try to stay on^} the top platforms for as long as possible to receive many bonuses.If you type in CHAOS first, then you can select the star^}ting level by pressing 0 to 9.THE EXTIRPATOR--------------Press the spacebar to switch between the fire modes.F15 STRI^}KE EAGLE----------------Run out of jet fuel? Simply press A and glide along on a cushion of air. Holding down the afterbur^}ner key also works sometimes.GALAXIAN--------For infinite lives, start the game when your missile is ready and then pres^}s SELECT quickly. The game prompts "Game Over", but ignore it. You can still play.GHOSTBUSTERS------------Press SPACEBAR^} while on the title screen and tah dah, "GHOSTBUSTERS"!Don't enter a name and enter account 31222646. You'll get now $9999.^}00! Also, try using the name GOO and entering account 11111111.GUNFIGHTER----------If you stay on the screen next to the^} jail, then all the bad guys will come to you.HACKER------logon = AUSTRALIASecurity check 1: MAGMA LTD " " ^}2: AX-0310479 " " 3: HYDRAULIC " " 4: AUSTRALIAHARD HAT MACK-------------Press 1,2, or 3 to start ^}at those screens.HENRY'S HOUSE-------------Type CPM at title screen for immortality.INTERNATIONAL KARATE-------------^}-------If you turn quickly twice in a row, then you'll confuse your opponent.Also, wait until the screen you want appears^} in the demo screen, then take the disk out, and then press START or SELECT. Then, when you are about to go into the next lev^}el, put the disk back in to play the screen desired.KICKSTART---------When you hear the starting beep, pull the stick le^}ft to start at full speed.LASER HAWK----------Press B at the title screen for infinite lives during play.LEADERBOARD-^}----------Press OPTION to leave the game and go on to the next course, carrying your old points score with you.MERCENARY,^} ESCAPE FROM TARG---------------------------At location 64997, altitude 08-08, there is a Palyar Colony craft. On the grou^}nd floor you can find a key. Damaged buildings can be rebuilt by firing at the remains while holding the anti-time bomb.The^} metal detector shows who owns a particular building by displaying a color in the message window. GREEN is a Palyar building,^} BLUE is a Mechanoid building, and RED means that it has no owner.MIG ALLEY ACE-------------In 2 player mode the other p^}layer can't accelerate or decelerate when you are doing the same.MINER 2049'er-------------While you're playing the game^}, type the code 213 782 6861. Then you can press SHIFT and 0-9, where 1=level 1, 2=level 2, and so on.Also, start the game ^}off in a safe place, then type the code 213 782 6861 and carry on playing as normal. If you should fall off the cliff or get ^}fried by the aliens, before you die, quickly press SHIFT and press the number of the level you're on. You'll now start at tha^}t level again, but your number of lives will be the same as before. Neat eh?MIRAX FORCE-----------Type CPM at the title ^}screen for immortality.MISSILE COMMAND---------------Press CONTROL and C together and you will begin on level 5. Press C^}ONTROL and Z together a few times and sometimes you'll be surprised.MISSION SHARK-------------If you type in the name of^} the author, JANUSZ PELC, then you can select the starting level by pressing 0 to 9.MONTEZUMA'S REVENGE-------------------^}Right at the start, climb to the top of the rope, then hold down SELECT and pull the joystick down. You'll now enter a diff^}erent room.OLLIES FOLLIES--------------Level 5:FANDA " 10:FRANK " 15:NORBI " 20:ZOOMONE MAN AND HIS DROID---^}------------------Passwords: 2:bubble 3:atari 4:finders 5:genetic 6:zapped 7:megasonic 8:^}timewarp 9:ectoplasm10:gorgeous 11:seaside12:gizmo 13:king kong14:hologram 15:curry rice1^}6:coffee 17:cassette18:telescope 19:computer20:edacraedaONE ON ONE BASKETBALL---------------------If wh^}en you get the ball, you are facing your opponent, press the fire button quickly to turn around, putting your back between th^}e ball and your opponent.When playing against the computer, be Dr. J. Erving, as he is the faster player and does not tire ^}out so easily.PHARAOH'S PYRAMID-----------------The code word is THRONE.PITFALL-------Start off the game by pressin^}g the OPTION key and you'll live forever.POLAR PIERRE------------To get to the top of the 3rd level there is a trap door^} just past the 2nd shooter. To use it, simply stand on the trap door and jump. You'll land safely right on the top of the fla^}gs.POLE POSITION-------------Place a weight on the SPACEBAR and the race car will slow down a bit to give you a better c^}hance to complete the entire 8 laps.PREPPIE-------Before you begin a game, press the Shift-Control & Atari (Inverse) key^}s to start at a secret level.Press the Shift-Control & Insert keys to toggle between 3 and 5 lives.If you carefully put a^} weight on the CONTROL and the S key, the action may slow down a wee bit, but it often disables the timer.RAMPAGE-------^}On some buildings you can climb to where the windows end and punch the buildings as much as you like to get loads of points.^}When your partner dies and turns back into a human, you can then run over and eat him. Yummy.ROBIN HOOD----------If the^}re's a dot moving up and down either edge of the screen, then there is an enemy close at hand.ROGUE-----Instead of press^}ing T for the map, press OPTION. You can still move about but it's slower.SCROLLS OF ABADON-----------------Use a joysti^}ck in port 2 and type POW to move the creatures.SNOKIE------Press the number of the wave you wish to go to (you must hav^}e reached that level first).SPARE CHANGE------------Pressing Ctrl-Z will bring you to the zerk control panel.SPY vs SP^}Y I------------Let the other sucker ('er player) collect all of the objects and when he has got them, go into the same roo^}m as him and fight him. If you fight him and win, collect the objects from the picture/table/desk in the room and simply go t^}o the airport! Easy eh?SPY vs SPY II (ISLAND CAPER)----------------------------Remember this little rhyme, "Stay to the ^}right to win the fight!".If worst comes to worst, and you don't have all of the objects, and your opponent has the others, ^}just walk into the water and drown yourself. Now your opponent can't win and a beautiful memorial service will be televised i^}n your honour.SPY vs SPY III (ARCTIC ANTICS)------------------------------If you have one of the pieces and your opponen^}t has the rest, go into an igloo and don't come out. Now your opponent can't win!STARQUAKE---------After loosing your la^}st life, hold down the pause keys (SHIFT/P) and move the stick down. If you now get killed you will have 100 lives, even thou^}gh the display shows 00.These are the transporter codes:TRIAD KERNX WHOLE MINIMSALCO COSEC ARTIC QUARK^}ARGON DELTA CRASH Z.A.P.PENTA ATARI SECONTOMAHAWK--------Land and fly around on the ground by pushing f^}orwards on the joystick and by using the rudder to steer. When you find an enemy, fly up to it hover and shoot. You can hover^} in front of an enemy tank and it won't shoot back!TRACK ATTACK------------On the box car scene, listen for a click from^} the keyboard, then 1 second later, jump. You'll have to be quick though!THRESHOLD---------Remove the Threshold disk fro^}m the drive after the main load, then everytime the drive tries to restart you will be advanced one level. To start at the le^}vel you want, simply re-insert the disk when the drive is off.TRACK AND FIELD---------------Set the high jump bar to 2.4^}0m and you'll find that you can sometimes sliiiiiide right underneath it.TWILIGHT WORLD--------------If you see cracks i^}n any of the walls, it's very likely that there's an entrance to a secret level there.WARHAWK-------Watch out for flashi^}ng spaceships. Only shoot at it once and it will change. Touch it and get more firepower.WHIRLYNURDS-----------Code: IAM^}THEHUNGRYDUDEWINTER OLYMPIAD 88------------------You should press the stick in the given directions, before and while yo^}u're turning, in order to make a record bobsled run:R-L-R-R-L-BL-R-L-R-L-R-L-L-R-R-BR-BL-R-L R = Right turn ^} L = Left turn BR = BIG Right turn BL = BIG Left turn-L-R-R-BR-BL-R-L R = Right turn \N have one of the pieces and your opponent has the rest, go into an igloo and don't come out. Now your opponent can't win!ST^}ARQUAKE---------After loosing your last life, hold down the pause keys (SHIFT/P) and move the stick down. If you now get k\}