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Formatting Recipes for the List
The recipes posted to this group are uploaded as submitted, without content editing.
Any editing changes made are for uniform formatting to our archive, or for
clarity.
The recipes are not kitchen-tested in any way. We assume readers are familiar with cooking/baking techniques and the appropriateness of ingredients to make their own judgments about the potential success of a recipe.
The nutritional values, when given, are not guaranteed to be accurate and we
encourage a reader/user to consult their health professional about the
suitability of any particular recipe if a specialty diet is necessary.
While we do not have any hard-and-fast rules on the list per se, we do try to
encourage list members to pre-format their recipes so as to be consistent with
one another; and make our website archiving job go just a little bit easier.
Please Note: While the archivists endeavor to be as minimally restrictive as
possible, it's probable that recipes submitted in wide variance to these
Guidelines may take a long time to show up in the collection or not be archived
at all.
Also note, that we ask members not to "kosherize" a recipe--that is, if the
recipe isn't kosher as has been prepared, please do not submit it in a form we
can accept. It is not necessary to keep kosher to subscribe to the list, but we
ask that members take responsibility for their choices.
Here is a typical recipe the way we would PREFER it look:
Baked Fish and Vegetables (P, TNT)
1/4 cup salad oil
(NOTE: Submitting TNT recipes is NOT necessary; it's just that some people new to cooking feel more comfortable trying something they know someone
else has. TNT means "Tried 'n True," a recipe the poster has prepared themselves.)
Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425 degree oven 10 minutes. Add
the tomatoes, mixed vegetables, potatoes, onions, garlic powder, and remaining salt and pepper. Cover.
Reduce the heat to 350 degrees and bake an additional 40 minutes, removing the cover for the last 15 minutes.
Style Notes:
Notice the ingredients in a single column aligned on the left (a major-league big help). And, finally, the procedure--which may be
broken up into paragraphs for ease in following.
Notice that we use numerals and NOT fraction symbols. This is because many
people use mail readers that do not render fraction symbols properly.
All these small details add up to a simple, easy-to-read recipe which can be saved and archived quickly. Since the archivists
are volunteers, any time saving we can provide them will be a big help.
One last help ... in your posting SUBJECT header, please include the recipe name as follows:
REC: Baked Fish and Vegetables
This way our readers quickly know your post is a recipe.
You are welcome to include (D), (M), (P) and/or (KLP) in the body of the message. There's also the "new" code "TNT" for "Tried-n-True" recipes you yourself have made. We'll
repeat here. It is not necessary to submit only TNT recipes (although non-TNT
submissions may not be archived). We just want to distinguish those that have actually been made or are heirloom
recipes handed down from those that are interesting but just copied from another source.
Last updated: May 13, 2008
Source: "The Art of Jewish Cooking," by Jennie Grossinger
Serves: 6
6 slices carp, pike, or whitefish
3 tsp. salt
3/4 tsp. pepper
2 tomatoes, diced
1 14-oz. package frozen mixed vegetables, defrosted
3 potatoes, peeled and sliced
2 onions, sliced
1/4 tsp. garlic powder
Notice a distinct recipe title in Mixed Caps; a source citation (so-and-so's cookbook, my own recipe, newsgroup or mailing list, etc.); and the number of servings.
Please try to check your spelling.