Sarah and Chelle
 
 I went to the site and found a recipe.  I highlighted it, copied it and then
 pasted it to an email.  It worked and was still in format.  (The only thing
 is that it is from Meal Master, and my MC didn't want to import until I
 cleaned it up a bit.)  If you are still having trouble, give me a list of
 the ones you want and I'll import them and then email them to you.  And
 anyone else that’s having trouble, too.
 
 Deborah L.
 
 Here’s an example of one I cut and pasted to here
 
 
 
 MMMMM----- from Cheshire’s Crafts & Cuisine  http://www.cheshcat.com
 
       Title: Big White Soft Sugar Cookies
  Categories: Cookies
       Yield: 6 servings
 
       1 c  Buttermilk                      1 1/2 c  Sugar
   1 1/2 ts Grated nutmeg                       3 c  Unbleached flour
       1 ts Baking soda                         2    Eggs
       2 ts Vanilla extract                          Sugar
       1 c  Vegetable oil                   1 1/2 ts Salt
       3 ts Baking powder
 
   Seedless raisins
 
   In a measuring cup, mix the buttermilk and baking soda; set aside. In
   a large mixer bowl, combine the oil, sugar, and eggs; mix well.  Add
   the buttermilk-soda mixture and blend.  Then add the salt, nutmeg,
   vanilla, and baking powder and mix again.  Blend in the flour (the
   batter will be very runny).  Cover and refrigerate overnight. The
   next day, preheat oven to 400 F.  For the very best results, use
   ungreased non-stick baking sheets. Dark or shiny sheets conduct the
   heat differently, and the cookie will have crisp brown edges, which
   are just what you don't want. Use 1 heaping tablespoon of batter per
   cookie, and place them on the sheets. Liberally sprinkle more sugar
   on top of each cookie and dot with 3 raisins. Keep batter
   refrigerated between bakings. Bake for just 5 minutes. The cookies
   should be just barely done--still almost white.  If they are golden,
   you have left them in too long.  Remove from oven, and allow the
   cookies to remain on the cookie sheet for 3 more minutes to continue
   baking. Carefully remove cookies with a metal spatula to a wax
   paper-covered rack to cool. The cookies keep well in tightly covered
   containers or can be frozen. In either case, each cookie should be
   wrapped individually or between layers of wax paper.  They are so
   tender, so moist, so cakelike that they cling together if this is not
   done.
 
   From: Cooking From Quilt Country Shared By: Pat Stockett
 
 MMMMM