I like simple, free and private... I have XP Pro and just Copy & Paste to Notepad... ( I have a Shortcut on my Task Bar for it )... I Save the recipes ( and the pics too ) to a Folder called Recipes... If I want to find something I Right Click on the Folder and go up to Search, Right Click on that then type a word into the box that says Containing text:... It can be anything thing you're looking for: beef, pork, cream cheese, AnnT; anything that's in your recipes... Once you hit Enter a list of everything with that word in it pops up... If you happen to remember the full recipe name, as it was typed, ( such as Cream Cheese Danish Coffee Cake ) type in the whole thing and just that recipe will come up... ( I haven't found a way to type in two words that aren't together like AnnT and Rolls or ground beef + tomatoes... Not yet anyway... lol ) I use Notepad out of habit... On my first computer I didn't have a lot of memory and I was on dial-up so if I used a bigger program, while I was online, the computer would get really slow or lock up... Besides that the Notepad files are a lot smaller than any other word processor files... My 250 recipes and pics only come to 3.5 megs and more than 1/2 of that is for the pics... I also make a back up of them every few months... Although, that Recipe Circus does sound like a good way to keep a back up... But then I'd have to edit out a lot of stuff first, like the replies and links to the other CF Members.... Another reason I like Notepad is that it's really simple to make the font larger before I Print them out... Just like Westelle.... LOL Rita

Here it is Sharon. I'm at work but since I store recipes online it was easy to grab.. Foolproof Pie Dough Source of Recipe Cook's Illustrated The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour. - makes one 9-inch double-crust pie - Ingredients 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 1/2 cup cold vegetable shortening, cut into 4 pieces 1/4 cup cold vodka 1/4 cup cold water Procedure 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. ................................. Nancy

My father has had a heart attack, and has to have a a low chloresterol diet. What do you suggest. Would this book be suitable. My mother is 78, and my father is 75. They both need some recipe's that are easy to put together. They do not need the stress, and may find it difficult, shopping, for the right foods.

@Mike_kaiser_gw. I tried to copy the best of the dude's chowhound info here: Ingredients: Ceresota AP - 95% - 175g Semolina - 5% - 10g Water - 46% - 85g Corn Oil - 19% - 35g Olive Oil- 4% - 7g Salt - less than 1/8 tsp Sugar - 1/4 tsp IDY - 1/4 tsp (Instant Dry Yeast) Tomatoes: I have 3 components to my tomatoes (sauce, crushed, and bigger chunks). The move has been ground breaking. You want to make sure all the water is out before applying to your deep dish though. This will probably require removing the excess "water" liquid 2-3 times. I also lightly season with salt and oregano. The buttery taste comes from corn oil. The correct recipe for authentic Chicago deep dish pizza depends on two factors: lots of Corn oil (3 Tablespoons:1 cup all-purpose flour) and a very short knead (mix 1 minute, knead 2 minutes). Then a long rise (4-6 hours at rom temperature). Use butter flavored Crisco in the pan. Here is the process. I use a bowl, whisk for dry ingredients and a spoon. Mix all dry ingredients minus the yeast. Add oil and mix in halfway with spoon then add in the water. (Helps to achieve flaking in the crust. The flour absorbs the oil instead of all the water and the water steams off in hot oven creating those flakes/layers.) Mix half way again and next sprinkle in the yeast. Mix again with your spoon until it all comes together. Then you need to hand mix it gently for about 1.5-2 mins (I use one hand for this). You want to make sure you get most of the clumps of oil incorporated into the dough. After your done cover and put into oven with the light on for 5 hrs. Add butter flavored crisco to pan. I went all the way up the sides. Place stone on 2nd rack and preheat to 425. Preheat stone for additional 45 mins. Place dough in pan and press it out. I only went 1 inch up side of my 2 inch pan. This is important because the thinner you make it the harder it gets. I believe mine to be the sweet spot as for thickness. Increase temp to 450F and bake for 28 mins. I put foil on top with about 10 to go to prevent cheese burning and removed foil for final 3 mins. Hint: The crust gets better as it cools down. I remove from pan after 5 mins and then wait another 10 mins before I cut it.