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Formatting Recipes for the List

The recipes posted to this group are posted as submitted, without content editing. Editing changes made are for uniform formatting to our archives.

The recipes are not kitchen-tested in any way. It is assumed 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 it is encouraged for 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 format their recipes so as to be consistent with one another; and make our website archiving job go just a little bit easier. While the archivists endeavor to be as least restrictive as possible, it's possible that recipes not formatted in accordance to these Guidelines may take a long time to show up in the collection or not be archived at all.

Here is a typical recipe the way we would PREFER it look:
Baked Fish and Vegetables (P, TNT)
Source: "The Art of Jewish Cooking," by Jennie Grossinger
Yield: 6 servings

1/4 cup salad oil
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
(note: please use numerals and not fraction symbols)
(note: the TNT means tried-n-true; a family heirloom recipe or one that you yourself have tried to your satisfaction.)
(NOTE: Submitting TNT recipes are NOT necessary; just that some people new to cooking feel more comfortable trying something they know someone else has)
(note: please, please, please give source and number of servings/yield)

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.
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.
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.
All these small details add up to a simple, easy-to-read recipe which can be saved and archived in about five minutes. Since the archivists are volunteers, any time saving we can provide them will be a big help.
Please try to check your spelling.
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 (and encouraged) to include (D), (M), (P) and/or (KLP). 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. 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 update: December 29, 2004