Every one has personal recipes which bring comments like 'fabulous', 'that was sooo good', 'I've got to get that recipe'!  Please consider passing some of them on for the enjoyment of your fellow Mensa members and others, and more fully enjoy your fame as a great cook!

    We will list you (if you permit) as contributor of up to 10 recipes with your name and Group I.D.. We do require your member number and preferably e-mail (or phone number) for quick contact should any questions arise.  These last 2 items will be totally confidential.  More than 10 recipes will be appreciated, but name attribution is limited to the 10 you designate.

    Please send your recipes electronically via regular standard PC/.atf format (Microsoft Word is preferred) e-mail to cookbooksig@aol.com, or snail-mail to Cookbook, P.O. Box 95, Osseo, MN 55369.  Use standard Ariel 10 typeface if available.  We ask Mac users send via snail-mail, as we can't interface.

    We are looking for 1,002 recipes, split about 60-40 between domestic and ethnic foods, with average length (ingredients on top, condensed instructions below) suitable to fit two each on a 5½" x 8½" page.

    We plan to include a mix of 'conventional,' 'ethnic', international holiday festival menus (3-5 related recipes), 'fast' preparation recipes (15 min start-to-serve), regional foods, economical large group (20-25) menus, and easy-to-make recipes from all food categories.  Recipe name, start-to-serve time including prep and cooking totaling one hour or less preferred, number of servings, ingredients listed in order of usage, and concise instructions are needed.

    Space is a major consideration, so measures will be abbreviated, a specific format and ingredient sequence is required and preparation instructions must be condensed. You give us the right to edit carefully for clarity and style, and the final decision to print is ours.\

    Abbreviations to use are as follows:

    Do not number actions.  List divided ingredients as such ("reserve half", etc).  If prep produces more than one usable ingredient, list ("drain cherries, retain juice", etc).  List sub-recipes with reference to main recipe ("sauce for Tangy Meat Pies", etc).  List condition of ingredient ("cream cheese, softened", etc).  Specify optional ingredients (" sliced strawberries (optional)" ).

    Please be specific.  Tell readers ingredients to use, how ingredients are prepared, size cooking utensil used and how prepared (heated, greased, covered, etc), and how long to do each step.

    The format should follow this basic format outline example:

    Select from recipes you like to use because they are quick or easy to prepare, and produce great food.  Any brand names included will be changed to comparable 'generic' ingredients.  Hard copy recipes received via snail mail will not be returned, and all recipes are presumed to be free of copyright.

    Thanks for your help.  You will be notified when the cookbook is available.