MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Bean Dip
Categories: Dips
Yield: 1 Batch

1/4 c Onions; chopped
10 1/2 oz Can condensed black bean
- soup
1 tb Bacon drippings
2 ts Chili powder
1 cl Garlic; pressed
1 ts Dry mustard

Heat bacon drippings, saute onions, then blend with all remaining
ingredients well--then heat. Serve warm with tostados or corn chips.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to All <=-

Title: Chili Bean Dip

Saved. That looks delicious!

I have a recipe of the same name but it's just a little different than
yours...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Bean Dip
Categories: Appetizers, Spread/dips, Chili
Yield: 10 Servings

12 oz Cottage cheese; low fat
-creamy
2 cn Kidney beans; drained
-(about 1 lb each)
1 pk Chili seasoning mix
-or to taste
Dippers: raw vegetables or
-tortilla chips

Process cottage cheese, beans and seasoning mix in blender or
food processor until fairly smooth. Serve with dippers.

MMMMM

-- Sean

... You can lead a man to slaughter, but you can't make him think.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
In a message to Ben Collver you wrote:

Title: Chili Bean Dip

Saved. That looks delicious!
I have a recipe of the same name but it's just a little different
than yours...

I've got the one you posted Sean. Made it a few times and it's easier
for us due to the whole GF thing with Andrea and the condensed soups all
having flour in them. :(

I add a splash of Frank's to my bowl of it for a bit of a kick.

Shawn

... Tech support is just a busy signal away...


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Sean Dennis wrote to Ben Collver <=-

Title: Chili Bean Dip

Saved. That looks delicious!

I have a recipe of the same name but it's just a little different than yours...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Bean Dip
Categories: Appetizers, Spread/dips, Chili
Yield: 10 Servings

12 oz Cottage cheese; low fat
-creamy
2 cn Kidney beans; drained
-(about 1 lb each)
1 pk Chili seasoning mix

Or use Bush's Chilli Beans or better yet, Brooks Chilli Hot Breans
and skip adding the chilli spice mix. Bv)=

Did this one - using canned beenz for a Daytona 500 watch party. Made
a double batch hoping to have some for later. Alas, there were no left
overs to be had, And I had two guys ask me for the recipe. Bv)=

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: BUSH'S Cheddar Bean Dip
Categories: Beans, Cheese, Dairy, Chilies
Yield: 8 servings

16 oz Can Bush's Cocina Latina
-Frijoles Charros Machacados
8 oz (1/2 can) Bush's Cocina
- Latina Pintos a la Diabla
1 c Shredded Mexican cheese blend
1/2 c Diced jalapenos
1 c Shredded lettuce
1/2 c Sour cream
Tortilla chips or Fritoes
- for serving

Mix the beans with a spatula in a medium, microwave-safe
bowl. Slowly mix in the cheese. Microwave for 4 minutes,
stirring after 2 minutes. Carefully remove the beans
from the microwave and stir. Let the beans cool for 1
minute.

Top with jalapenos, lettuce, and sour cream. Serve with
chips.

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Kitchen

MMMMM

... My potato peeler went missing; I'm going to miss her.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Chili Bean Dip
By: Sean Dennis to Ben Collver on Wed Feb 26 2025 17:36:46

Title: Chili Bean Dip

Saved. That looks delicious!
I have a recipe of the same name but it's just a little different than yours...
Title: Chili Bean Dip

Honestly, your recipe looks more my style because i prefer vegetarian.
I guess we traded recipes. :)

Here's another bean dip recipe from the same source.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frijole Dip
Categories: Dips
Yield: 1 Batch

2 c Pinto beans
1 c Onion; chopped
1/2 c Oleo
1/2 lb Sharp Cheddar cheese; grated
2 Jalapenos; chopped
1 1/2 cl Garlic; fine chopped
1 ts Ground cumin
3 tb Bacon drippings
3 tb Chili powder
1 1/2 ts Salt; or to taste

Using 5 cups of water, cook beans with garlic, onion, cumin, and bacon
drippings until soft, about 3 hours. Add chili powder and salt. Make
sure beans are soupy. While beans are still warm, mash in the
peppers, cheese, and oleo--beat until smooth. Serve warm with
tostadas or corn chips.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Shawn Highfield wrote to Sean Dennis <=-

I've got the one you posted Sean. Made it a few times and it's easier
for us due to the whole GF thing with Andrea and the condensed soups
all having flour in them. :(

My mom now has to avoid all dairy products. She's beside herself about it.

I add a splash of Frank's to my bowl of it for a bit of a kick.

You put that s..tuff on everything!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Canadian Pea Soup
Categories: Canadian, Soups, Vegetables, Pork
Yield: 8 Servings

1 lb Dried peas
8 c Water
1/2 lb Salt pork-all in one piece
1 Onion, large;chopped
1/2 c Celery;chopped
1/4 c Carrots;grated
1/4 c Parsley; fresh,chopped
1 Bay leaf;small
1 ts Savory, dried
Salt and Pepper

"Newfoundland Pea Soup is very similar, but usually includes more
vegetables such as diced turnips and carrots, and is often topped with
small dumplings. This soup is very good reheated.. The most authentic
version of Quebec's soupe aux pois use whole yellow peas, with salt
pork and herbs for flavour. After cooking, the pork is usually
chopped and returned to the soup, or sometimes removed to slice
thinly and served separately. Instead of fresh or dried herbs, herbes
salees (herbs preserved with salt) are often used; they are available
commercially or made at home. Pea soup remains a popular dish in
restaurants where tourists enjoy a true taste of old Quebec. In some
variations, a little garlic, leeks, other vegetables or a ham bone
are added for flavour. For a thicker consistency (though this is not
traditional) a cup or two of cooked peas can be pureed then returned
to the soup."

Wash and sort peas; soak in cold water overnight. Drain and place in a
large pot; add water, parsley, salt pork, onion, celery, carrots,
parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce
heat and simmer until peas are very tender, about 2 hours, adding
more water if needed. Remove salt pork; chop and return to soup.
Discard bay leaf. Season to taste with salt and pepper.

The First Decade chapter in A Century of Canadian Home Cooking

MMMMM

-- Sean

... The boss said "Leave an emergency # while on vacation." I wrote "911".
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Or use Bush's Chilli Beans or better yet, Brooks Chilli Hot Breans
and skip adding the chilli spice mix. Bv)=

A side note: I live about 90 minutes northeast of the Bush family homestead
and museum in Chestnut Hill, TN. There's a massive Bush beans factory
there and right next door is a massive Ball can factory.

https://www.bushbeans.com/en_US/about-us/visitor-center

The whole area reeks like a giant fart, especially with a temperature
inversion or fog. LOL

Did this one - using canned beenz for a Daytona 500 watch party. Made
a double batch hoping to have some for later. Alas, there were no left overs to be had, And I had two guys ask me for the recipe. Bv)=
Title: BUSH'S Cheddar Bean Dip

That does look delicious.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Labrador Dinner
Categories: Canadian, Stews
Yield: 6 Servings

2 lb Salt beef
1 lg Cabbage
1 md Turnip
5 md Carrots
8 md Potatoes
Water

Place all ingredients in pot and cover with cold water.Bring to boil
and reduce to simmer.When meat and vegetables are done,add dough boys.

MMMMM

-- Sean

... Never make snow angels in a dog park.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

Honestly, your recipe looks more my style because i prefer vegetarian.
I guess we traded recipes. :)

I never realized how many bean dip recipes I have!

Here's another bean dip recipe from the same source.
Title: Frijole Dip

That looks good. I'd snarf it down.

To borrow from Monty Python, "and now for something completely different"...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bean Dip a la Dr. Pepper
Categories: Dips
Yield: 2 Servings

1 Can Red Kidney Beans, drain
3 T Tomato Paste
2 T Oil
1 t Salt
1/4 t Black Pepper
1 Clove Garlic, minced
1/2 c Dr. Pepper
4 oz Can Green Chilies, drained
1 t Worcestershire Sauce
1 c Sharp Cheddar, shredded
Crisp Chopped Bacon

Combine all ingredients except the last 2 in saucepan; heat to
boiling. Pour into blender or electric mixer; add cheese. Blend on
high speed until well mixed. Pour into warmer dish; cover with bacon.
Serve with chips, crackers. Source: Cookin' with Dr. Pepper

MMMMM

-- Sean

... You learn something useless every day.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Fri, 27 Feb 25>, you wrote me:

My mom now has to avoid all dairy products. She's beside herself
about it.

Oh no. Tell her I feel for her, if my doctor make me give up dairy I really don't know what I would do. Cheese and Whey powder are my main sources of protein. I still use meat broth for things, but don't eat a whole lot of
flesh anymore. Fish and chicken liver sits well so I eat that, and bacon if it's crisp. Other then that flesh tends to make me feel miserable.

I add a splash of Frank's to my bowl of it for a bit of a kick.

You put that s..tuff on everything!

Not as much as I used to, but yes I'm like the old lady in the commercial!

Title: French Canadian Pea Soup

That's a very good one. I make one similar: (Can do it on the stove as well just adjust cooking time for peas)

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Split Pea Soup (Shawns)
Categories: Soup
Yield: 8 Servings

16 oz Dried Split Peas,Rinced And
-Drained
2 Chicken Stock Cubes
8 c Water
3 Carrots,Peeled And Diced
1 lb Cooked Bacon
1 lg Onion,Chopped Fine
3 cl Garlic,Minced
2 Bay Leaf
Salt,pepper. Any Spice You
-Like
1/4 c Olive Oil

[Note: This is the split pea soup I love.]
Put olive oil in instant pot on Saute mode. When hot add onion, carrot
and garlic. Saute until smells good add your spices.
Break in the cubes, add the water and stir. Stir in the bag of split
peas.

Set instant pot on high for 30 mins. When done let it natural release for
30 mins.

Test for seasoning, add the bacon and let it simmer for a while (i go
about an hour) and enjoy.
-----

Shawn

... Old fishermen never die, they just smell that way.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Sean,
In a message to Dave Drum you wrote:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Labrador Dinner
Categories: Canadian, Stews

It's actually pretty good on a cold winter night. Plain but hardy.

and reduce to simmer.When meat and vegetables are done,add dough
boys.

It's not said, but I remember dough boys as dumplings.

Shawn

--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Sean Dennis wrote to Dave Drum <=-

Or use Bush's Chilli Beans or better yet, Brooks Chilli Hot Breans
and skip adding the chilli spice mix. Bv)=

A side note: I live about 90 minutes northeast of the Bush family homestead and museum in Chestnut Hill, TN. There's a massive Bush
beans factory there and right next door is a massive Ball can factory.

https://www.bushbeans.com/en_US/about-us/visitor-center

We all have our bears we must cross. Is the Ball plant for cans or glass
jars? If can then I've a new fact to add to my store of knowledge. Wonder
what it'll push out to make room for itself. Bv)=

The whole area reeks like a giant fart, especially with a temperature inversion or fog. LOL

Did this one - using canned beenz for a Daytona 500 watch party. Made
a double batch hoping to have some for later. Alas, there were no left overs to be had, And I had two guys ask me for the recipe. Bv)=

Title: BUSH'S Cheddar Bean Dip

That does look delicious.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Labrador Dinner
Categories: Canadian, Stews
Yield: 6 Servings

Phew. When I saw the title I thought you'd cooked the pooch. I don't
ever think of beef when I think of Labrador. More like dogs ... or
geese.

We have several flocks of Canadian geese that have taken up year-round residence here. So there is nusually fresh road-kill available. Suckers
can fly. So whe they insist on doing a slow waddle across a road is very
beyond my understanding.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Sage Roadkilled Goose
Categories: Poultry, Herbs, Citrus
Yield: 1 Goose

12 lb Roadkilled goose; plucked,
- cleaned, really mangled
- parts fed to the dog
1 pt Lemon juice; RealLemon is OK
2 l Sprite or 7up
2 c Sugar
Sage leaves
Sage (ground)
Rosemary
Thyme
Salt

Marinade goose overnight in lemon, sugar and soda. Mix
rosemary, sage, thyme and salt to liking. Place sliced
lemons, sage leaves between skin and meat. Rub dry
spices on skin. Cook until breast reaches 175ºF/80ºC.

Recipe by: Hillbilly-Hanks-Roadkill-Recipes

RECIPE FROM: http://www.scribd.com/doc/

Uncle Dirty Dave's Kitchen

MMMMM

... What the Hell is "substitute Cheddar cheese type flavour"?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Re: Re: Chili Bean Dip
By: Sean Dennis to Ben Collver on Thu Feb 27 2025 15:54:02

To borrow from Monty Python, "and now for something completely different"...
Title: Bean Dip a la Dr. Pepper

This brings to mind recipes i associate with the 1970s where brand
name soda pop was added to all kinds of dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bean Dip
Categories: Dips
Yield: 1-1/2 cups

1 cn Condensed black bean soup
2 oz Cream cheese
1 sm Onion; grated
1 ds Tabasco
1 cl Garlic; pressed

Blend all ingredients together well, then heat. Serve warm with
tostados or corn chips.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,
In a message to Sean Dennis you wrote:

available. Suckers
can fly. So whe they insist on doing a slow waddle across a road is
very beyond my understanding.

It's simple. They don't give a shi** about traffic and will happily hold
it up for hours. When you try to shoo them away they pull a gun on you.
Most of the Canadian Geese got their weapons when they joined street gangs
in the DPRT.

Shawn

... Now and then an innocent man is sent to the legislature.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Sean,

Or use Bush's Chilli Beans or better yet, Brooks Chilli Hot Breans
and skip adding the chilli spice mix. Bv)=

A side note: I live about 90 minutes northeast of the Bush family homestead and museum in Chestnut Hill, TN. There's a massive Bush
beans factory
there and right next door is a massive Ball can factory.

We passed by it on our way up to I-40 last September on our way home,
trying to outrun Hurricane Helene. Didn't want to take the time out to
visit, as is, we were eastbound on I-40 less than 24 hours before it
fell into the river. Saw today that it will reopen tomorrow, one lane in
either direction, with a speed limit of 35 mph.

The whole area reeks like a giant fart, especially with a temperature inversion or fog. LOL

It was pouring down rain when we went thru. Rain had started Tuesday
evening about supper time, we finally saw blue skies when we got to
Durham on Friday afternoon.

Did this one - using canned beenz for a Daytona 500 watch party. Made
a double batch hoping to have some for later. Alas, there were no left overs to be had, And I had two guys ask me for the recipe. Bv)=
Title: BUSH'S Cheddar Bean Dip

Guess Dave will have to make a triple recipe next time if he wants left
overs. Steve did that with broccoli salad for a church picnic; he was
near the end of the food line and just got a few scrapings from the
bowl. I'd suggested that he triple the recipe but he felt that doubling
would be sufficient.

That does look delicious.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to Dave Drum <=-

It's simple. They don't give a shi** about traffic and will happily
hold it up for hours. When you try to shoo them away they pull a gun
on you. Most of the Canadian Geese got their weapons when they joined street gangs in the DPRT.

They've all gone quackers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: An Absolutely Perfect Roast Goose!
Categories: Information, Poultry
Yield: 12 Servings

1 10 to 12 lb. goose either
-fresh or frozen and thawed

I have made a Thanksgiving goose every year for at least 15 years. I
have steadily gained on making the perfect bird but I finally found
the greatest recipe ever in Cook's Magazine. The divine part of this
approach to cooking the goose is that it employs some of the eastern
method of drying the skin which is used in Peking Duck. The skin
simply drops all its fat and leaves a crispy, dry, delectable skin
that folks fight over! No more rubbery, yucky goose skin full of fat!

A frozen goose is perfectly adequate. Have thawed 24 to 48 hours
before the meal (48 is better.) Prick the goose well all over,
especially on the breast and on the upper legs, holding the skewer
almost paralel with the bird so as to avoid piercing the flesh. Fill
a very large pot 2/3 full of water (pot should be large enough to
almost accomodate the bird) and bring to a boil. Using rubber gloves
submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the
goose, breast side up on a rack in a large roasting pan and set in
the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day. Make your
favorite stuffing. I made one in "94" that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in
about 5 cups of water. Drained and chilled overnight. In the morning
I added soaked, cut up dry shitake mushrooms along with their soaking
water with an egg beaten into it. A tablespoon of poultry seasoning,
a sauteed onion, plenty of salt and freshly ground pepper.

Now you salt and pepper the bird insdie and out, liberally. Preheat
the oven to 325 degrees while you are stuffing and sewing up the
bird. Place it in the oven in a roaster and on a rack on it's breast.
For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a
large bird. Just close the oven and let it stay, undisturbed for 1
1/2 hours. After this time, take it out of the oven. Use a baster to
draw out the fat that has accumulated in the bottom of the pan
(schmaltz lovers, send up a cheer) You can strain this fat through a
coffee filter, putting the schmaltz in small bottles which keep very
well in the freezer for up to a year.) Turn the bird over on its back
before you put it back in the oven. put it back in for another hour
before you start checking for doneness. The recipe gave the best
advice on checking for doneness, at this point, that I have ever
seen. With a piece of terry rag, squeeze the upper drumstick (not
thigh) lightly. If it feels kind of squishy, like roast beef, it's
done. Every bird is different so you must judge when it is done. When
meat is done (be patient, it may take a while), raise the heat to 400
degrees. Remove roaster from the oven and transfer bird (rack and
all) to a jelly roll pan. Put it back in the oven for 15 minutes to
further crisp and brown the bird. Take it out and let it sit,
uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan
and put that in the oven, remove the fat from the roaster and put it
over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan
with a wooden spoon. combine these drippings with your giblet broth
either to make a gravy or to use later for goose carcass, slow cooker
broth.

There is more on the subject, if you wish to know more check out the
Nov-Dec. issue of Cook's Magazine on pp. 6-8

Gleaned from Cook's Magazine the Nov.-Dec. issue of 94. By Mary
Riemerman

MMMMM

-- Sean

... Health is merely the slowest possible rate at which one can die.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Sun, 01 Mar 25>, you wrote me:

a gun on you. Most of the Canadian Geese got their weapons when

They've all gone quackers.

With that pun Sean, I should add you to my twit filter. LOL

Shawn

... With a good tagline file, who needs messages?


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Sean Dennis <=-

With that pun Sean, I should add you to my twit filter. LOL

Something topical:

Time flies like an arrow. Fruit flies like a banana.

The difference between knowlege and wisdom: knowledge is knowing that a
tomato is a fruit and wisdom is knowing not to put a tomato into a fruit
salad.

The More You Know.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: .45cal Chili
Categories: Ethnic, Chili
Yield: 4 Servings

1 c Pinto beans,dried
5 c Water
2 tb Lard
1 tb Bacon drippings
1 Onion
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4 Garlic cloves
1 ts Anise
1/2 ts Coriander seeds
1/2 ts Fennel seeds
1/2 ts Cloves,ground
1 Cinnamon stick,ground,1"
1 ts Black pepper,freshly ground
1 ts Paprika
1 Nutmeg,ground,whole
1 ts Cumin
2 ts Oregano,dried,pref. Mexican
4 tb Sesame seeds
1 c Almonds,blanched,skins remov
12 Red chiles,whole dried or
1 1/2 c Chile caribe
1 1/2 oz Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 tb Vinegar
3 ts Lemon juice
1 Soft tortilla,chopped
Salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
overnight. Check the beans occasionally and add water as necessary to
keep them moist. 2. Pour the beans and the water in which they were
soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring
to a boil over medium-high heat, then lower heat and simmer,
partially covered, for about 45 minutes, until the beans are cooked
but still firm. Check occasionally and add water if necessary. Drain
the beans, reserving the cooking liquid. 3. Melt the lard in a heavy
skillet over medium heat. Add the beans and lightly fry them in the
lard. Set aside. 4. Melt the drippings in a large heavy pot over
medium heat. Add the onion and cook until it is translucent. 5.
Combine the sausage and the beef with all the spices up through the
oregano. Add this meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until
the meat is very well browned. 6. Add the reserved bean-cooking
liquid to the pot. Stir in all the remaining ingredients. Bring to a
boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
Stir occasionally. Add water only if necessary to maintain the
consistency of a chunky soup. 7. Taste when curiosity becomes
unbearable and courage is strong. Adjust seasonings.

MMMMM

-- Sean

... Puns are bad but poetry is verse.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)