How can I set a cookbook using publisher?

[churchlady]

I need help setting up a cookbook for my church can anyone help

 

[John Inzer]

I need help setting up a cookbook for my church can
anyone help

================================
File / Page Setup / Booklet / Landscape / OK.

Automatically insert Pages? Yes.

For additional pages...go to...Insert / Page....
or type...Ctrl+Shift+N

 

[JoAnn Paules [MVP]]

Specifically what kind of help do you need? Have you decided on what you
wanted the end product to look like? The size, how it's going to be
assembled, etc.

 

[JoAnn Paules [MVP]]

Oh my! That sounds sooooooooooooooo good! I think my hips grew just reading
it!

 

[Chuck Davis]

From Arbuckle's Ariosa Coffee trading card circa 1886

Ingredients

a.. 2 Rabbits
b.. ½ lb. bacon
c.. 1 tsp. ocean salt (heaping)
d.. 7 cloves
e.. 7 all-spice
f.. 7 black peppers
g.. 2 bay leaves
h.. 1 c. red wine
i.. 1 c. browned flour
Directions

Skin a pair of rabbits, and cut in small pieces, keeping the blood that is
found inside. Take a good-sized pot, cut the bacon in 1/2” squares and place
in the pot; let it brown nicely, and then put in the rabbit, add the salt,
cloves, all-spice, peppers and bay leaves. Let it boil for half an hour,
stirring often. Then add two cups of boiling water, one cup of red wine and
the blood from rabbit. Let it boil one and one-half hours more. Before
serving, add browned flour enough to thicken the sauce. Serves six.

 

[Oziebill]

With apologies to the famous Mrs Beeton, you should first catch your
rabbits!


"Chuck Davis" <newsgroup at anthemwebs dot com> wrote in message
: From Arbuckle's Ariosa Coffee trading card circa 1886
:
: Ingredients
:
: a.. 2 Rabbits
: b.. ½ lb. bacon
: c.. 1 tsp. ocean salt (heaping)
: d.. 7 cloves
: e.. 7 all-spice
: f.. 7 black peppers
: g.. 2 bay leaves
: h.. 1 c. red wine
: i.. 1 c. browned flour
: Directions
:
: Skin a pair of rabbits, and cut in small pieces, keeping the blood that is
: found inside. Take a good-sized pot, cut the bacon in 1/2" squares and
place
: in the pot; let it brown nicely, and then put in the rabbit, add the salt,
: cloves, all-spice, peppers and bay leaves. Let it boil for half an hour,
: stirring often. Then add two cups of boiling water, one cup of red wine
and
: the blood from rabbit. Let it boil one and one-half hours more. Before
: serving, add browned flour enough to thicken the sauce. Serves six.
:
:
:
: : > Here's recipe for you:
: >
: > Drago's Italian Bread Pudding Recipe
: >
: > Italian Dessert
: >
: > Ingredients:
: >
: > 1 pk (1 lb) Italian pannattone bread 4 Eggs
: >
: > 1 c Nutella chocolate-hazelnut cream 3 Egg yolks
: >
: > 2 c Whipping cream 3/4 c Sugar
: >
: > 1 c Milk 4 ts Vanilla extract
: >
: > Directions: Cut panettone into 16 (1/3-inch-thick) slices and toast
: > lightly.
: >
: > Spread Nutella on toasted panettone. Arrange slices in slightly
: > overlapping
: >
: > layer in greased 13x9-inch ceramic baking dish.
: >
: > Bring whipping cream and milk to boil in saucepan.
: >
: > Beat eggs, egg yolks, sugar and vanilla with electric mixer until
mixture
: >
: > ribbon.
: >
: > Remove milk mixture from heat and add to egg mixture. Mix well. Strain
: >
: > mixture and pour over bread slices in baking pan to cover.
: >
: > Bake bread pudding in water bath (place baking pan in larger pan with
: >
: > halfway up sides) at 350F degrees for 45 minutes. Remove from oven
: >
: > before serving.
: >
: > Source: Chef Celestino Drago of Drago's restaurant in Santa Monica,
: > California.
: >
: > Found in the Culinary SOS column of the Los Angeles Times, 1/9/97
: >
: >
: > Ciao, mia amico.
: >
: > Donato
: >
: >
: > : >>I need help setting up a cookbook for my church can anyone help
: >
: >
:
:

 

[Suzee]

After determining what size you want your finished product to be, you need to
determine how you are going to bind your cookbook. There are several options
out there and determining which one is best will depend on how many pages you
will end up with. Most cookbooks I've printed for our local churches are 5.5
x 8.5 with a spiral binding. If this what you wanting then after starting
publisher, go to page setup, select "booklet", put your size in and Publisher
will add 4 pages at a time when you choose the "add page" option as you are
entering your information. Be sure to check with whoever will be publishing
your cookbook for their printing requirements. Meaning if you are wanting
the printer to print from your file, you will need to find out if 1.) he has
your version of publisher , 2.) what fonts, etc. he has or will he need you
to bring your fonts. There is a lot to do if you are planning on making
cookbooks to use say in a fund raiser for your church. To be on the smart
side of planning...talk to a local printer before you go to alot of trouble
then find out you can't get your project printed.

 

[Chuck Davis]

If everyone in our community would catch 2 rabbits a month. The coyotes once
kept the population under control, but they have moved on and the rabbit
population has exploded. 7:30 a.m. and there are at least 50 gathered around
the 14th hole.

 

[churchlady]

The cookbook with be 5.5 x 8.5 with spiral binding. I used publisher, choose
booklet two pages per page ran a test "run" some pages were upside down, some
were right side up. Is that the way it is suppose to be?

 

[Ed Bennett]

The cookbook with be 5.5 x 8.5 with spiral binding. I used publisher,
choose booklet two pages per page ran a test "run" some pages were
upside down, some were right side up. Is that the way it is suppose
to be?

Nope. If you reinsert the paper into your printer for printing the back
side properly, then they should all be the right way up.

 

[JoAnn Paules [MVP]]

Something else to consider - talk to your printer and ask him how he'd like
it laid out. And, of course, if he accepts Publisher files. (Some won't.)

 

[Rob Giordano \(Crash\)]

El Robo's Secret PBS Sammich:

2 slices white bread
2 tablespoons of peanut butter
1 tablespoon of Mayo (preferably Miracle Whip)
1 slice of aged Swiss Cheese.

Assemble like any other sammich.

Best accompanied by glass of OJ.





| Here's recipe for you:
|
| Drago's Italian Bread Pudding Recipe
|
| Italian Dessert
|
| Ingredients:
|
| 1 pk (1 lb) Italian pannattone bread 4 Eggs
|
| 1 c Nutella chocolate-hazelnut cream 3 Egg yolks
|
| 2 c Whipping cream 3/4 c Sugar
|
| 1 c Milk 4 ts Vanilla extract
|
| Directions: Cut panettone into 16 (1/3-inch-thick) slices and toast
lightly.
|
| Spread Nutella on toasted panettone. Arrange slices in slightly
overlapping
|
| layer in greased 13x9-inch ceramic baking dish.
|
| Bring whipping cream and milk to boil in saucepan.
|
| Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture
|
| ribbon.
|
| Remove milk mixture from heat and add to egg mixture. Mix well. Strain
|
| mixture and pour over bread slices in baking pan to cover.
|
| Bake bread pudding in water bath (place baking pan in larger pan with
|
| halfway up sides) at 350F degrees for 45 minutes. Remove from oven
|
| before serving.
|
| Source: Chef Celestino Drago of Drago's restaurant in Santa Monica,
| California.
|
| Found in the Culinary SOS column of the Los Angeles Times, 1/9/97
|
|
| Ciao, mia amico.
|
| Donato
|
|
| | >I need help setting up a cookbook for my church can anyone help
|
|

 

[Rob Giordano \(Crash\)]

Pesky wabbits! Same here, except the coyotes are still around, but are
getting lazy by eatin' poodles and pekinese.


"Chuck Davis" <newsgroup at anthemwebs dot com> wrote in message
| If everyone in our community would catch 2 rabbits a month. The coyotes
once
| kept the population under control, but they have moved on and the rabbit
| population has exploded. 7:30 a.m. and there are at least 50 gathered
around
| the 14th hole.
| | > With apologies to the famous Mrs Beeton, you should first catch your
| > rabbits!
| >
| >
| > "Chuck Davis" <newsgroup at anthemwebs dot com> wrote in message
| > | > : From Arbuckle's Ariosa Coffee trading card circa 1886
| > :
| > : Ingredients
| > :
| > : a.. 2 Rabbits
| > : b.. ½ lb. bacon
| > : c.. 1 tsp. ocean salt (heaping)
| > : d.. 7 cloves
| > : e.. 7 all-spice
| > : f.. 7 black peppers
| > : g.. 2 bay leaves
| > : h.. 1 c. red wine
| > : i.. 1 c. browned flour
| > : Directions
| > :
| > : Skin a pair of rabbits, and cut in small pieces, keeping the blood
that
| > is
| > : found inside. Take a good-sized pot, cut the bacon in 1/2" squares and
| > place
| > : in the pot; let it brown nicely, and then put in the rabbit, add the
| > salt,
| > : cloves, all-spice, peppers and bay leaves. Let it boil for half an
hour,
| > : stirring often. Then add two cups of boiling water, one cup of red
wine
| > and
| > : the blood from rabbit. Let it boil one and one-half hours more. Before
| > : serving, add browned flour enough to thicken the sauce. Serves six.
| > :
| > :
| > :
| > : | > : > Here's recipe for you:
| > : >
| > : > Drago's Italian Bread Pudding Recipe
| > : >
| > : > Italian Dessert
| > : >
| > : > Ingredients:
| > : >
| > : > 1 pk (1 lb) Italian pannattone bread 4 Eggs
| > : >
| > : > 1 c Nutella chocolate-hazelnut cream 3 Egg yolks
| > : >
| > : > 2 c Whipping cream 3/4 c Sugar
| > : >
| > : > 1 c Milk 4 ts Vanilla extract
| > : >
| > : > Directions: Cut panettone into 16 (1/3-inch-thick) slices and toast
| > : > lightly.
| > : >
| > : > Spread Nutella on toasted panettone. Arrange slices in slightly
| > : > overlapping
| > : >
| > : > layer in greased 13x9-inch ceramic baking dish.
| > : >
| > : > Bring whipping cream and milk to boil in saucepan.
| > : >
| > : > Beat eggs, egg yolks, sugar and vanilla with electric mixer until
| > mixture
| > : >
| > : > ribbon.
| > : >
| > : > Remove milk mixture from heat and add to egg mixture. Mix well.
Strain
| > : >
| > : > mixture and pour over bread slices in baking pan to cover.
| > : >
| > : > Bake bread pudding in water bath (place baking pan in larger pan
with
| > : >
| > : > halfway up sides) at 350F degrees for 45 minutes. Remove from oven
| > : >
| > : > before serving.
| > : >
| > : > Source: Chef Celestino Drago of Drago's restaurant in Santa Monica,
| > : > California.
| > : >
| > : > Found in the Culinary SOS column of the Los Angeles Times, 1/9/97
| > : >
| > : >
| > : > Ciao, mia amico.
| > : >
| > : > Donato
| > : >
| > : >
| > : > | > : >>I need help setting up a cookbook for my church can anyone help
| > : >
| > : >
| > :
| > :
| >
| >
|
|

 

[churchlady]

i ran a copy off of the computer then put it in the copier 1:2 sided

 

[churchlady]

The printing will be done free at a local bussiness. I have to bring in hard
copies.

Something else to consider - talk to your printer and ask him how he'd like
it laid out. And, of course, if he accepts Publisher files. (Some won't.)

--

JoAnn Paules
MVP Microsoft [Publisher]

The cookbook with be 5.5 x 8.5 with spiral binding. I used publisher,
choose
booklet two pages per page ran a test "run" some pages were upside down,
some
were right side up. Is that the way it is suppose to be?

 

[JoAnn Paules [MVP]]

What I would do is to create it as 8½" x 11" and let the printer shrink it
down 50%. Don't worry about booklet format - KISS it. Keep it simple, Silly.


--

JoAnn Paules
MVP Microsoft [Publisher]

The printing will be done free at a local bussiness. I have to bring in
hard
copies.

Something else to consider - talk to your printer and ask him how he'd
like
it laid out. And, of course, if he accepts Publisher files. (Some won't.)

--

JoAnn Paules
MVP Microsoft [Publisher]

The cookbook with be 5.5 x 8.5 with spiral binding. I used publisher,
choose
booklet two pages per page ran a test "run" some pages were upside
down,
some
were right side up. Is that the way it is suppose to be?

:

After determining what size you want your finished product to be, you
need to
determine how you are going to bind your cookbook. There are several
options
out there and determining which one is best will depend on how many
pages
you
will end up with. Most cookbooks I've printed for our local churches
are
5.5
x 8.5 with a spiral binding. If this what you wanting then after
starting
publisher, go to page setup, select "booklet", put your size in and
Publisher
will add 4 pages at a time when you choose the "add page" option as
you
are
entering your information. Be sure to check with whoever will be
publishing
your cookbook for their printing requirements. Meaning if you are
wanting
the printer to print from your file, you will need to find out if 1.)
he
has
your version of publisher , 2.) what fonts, etc. he has or will he
need
you
to bring your fonts. There is a lot to do if you are planning on
making
cookbooks to use say in a fund raiser for your church. To be on the
smart
side of planning...talk to a local printer before you go to alot of
trouble
then find out you can't get your project printed.

--
I thought I was a bad girl, then I met Katrina...now that is one very
bad
girl!


:

I need help setting up a cookbook for my church can anyone help

 

[Ed Bennett]

i ran a copy off of the computer then put it in the copier 1:2 sided

In that case you need to check the options you're using on the copier.

I've found that if you rotate the inserted sheets through 90° and then set
the copier to duplex (onto landscape rather than portrait paper), then it
will sort the issue. Alternatively, explore the menus of your copier
looking for tablet/booklet options for the duplexing.

 

[Rob Giordano \(Crash\)]

That's what I do...output to pdf and give the printer the CD...let him
worry about pagination (which always drove me nuts anyway).


| What I would do is to create it as 8½" x 11" and let the printer shrink it
| down 50%. Don't worry about booklet format - KISS it. Keep it simple,
Silly.
|
|
| --
|
| JoAnn Paules
| MVP Microsoft [Publisher]
|
|
|
| | > The printing will be done free at a local bussiness. I have to bring in
| > hard
| > copies.
| >
| > "JoAnn Paules [MVP]" wrote:
| >
| >> Something else to consider - talk to your printer and ask him how he'd
| >> like
| >> it laid out. And, of course, if he accepts Publisher files. (Some
won't.)
| >>
| >> --
| >>
| >> JoAnn Paules
| >> MVP Microsoft [Publisher]
| >>
| >>
| >>
| >> | >> > The cookbook with be 5.5 x 8.5 with spiral binding. I used publisher,
| >> > choose
| >> > booklet two pages per page ran a test "run" some pages were upside
| >> > down,
| >> > some
| >> > were right side up. Is that the way it is suppose to be?
| >> >
| >> > "Suzee" wrote:
| >> >
| >> >> After determining what size you want your finished product to be,
you
| >> >> need to
| >> >> determine how you are going to bind your cookbook. There are
several
| >> >> options
| >> >> out there and determining which one is best will depend on how many
| >> >> pages
| >> >> you
| >> >> will end up with. Most cookbooks I've printed for our local
churches
| >> >> are
| >> >> 5.5
| >> >> x 8.5 with a spiral binding. If this what you wanting then after
| >> >> starting
| >> >> publisher, go to page setup, select "booklet", put your size in and
| >> >> Publisher
| >> >> will add 4 pages at a time when you choose the "add page" option as
| >> >> you
| >> >> are
| >> >> entering your information. Be sure to check with whoever will be
| >> >> publishing
| >> >> your cookbook for their printing requirements. Meaning if you are
| >> >> wanting
| >> >> the printer to print from your file, you will need to find out if
1.)
| >> >> he
| >> >> has
| >> >> your version of publisher , 2.) what fonts, etc. he has or will he
| >> >> need
| >> >> you
| >> >> to bring your fonts. There is a lot to do if you are planning on
| >> >> making
| >> >> cookbooks to use say in a fund raiser for your church. To be on the
| >> >> smart
| >> >> side of planning...talk to a local printer before you go to alot of
| >> >> trouble
| >> >> then find out you can't get your project printed.
| >> >>
| >> >> --
| >> >> I thought I was a bad girl, then I met Katrina...now that is one
very
| >> >> bad
| >> >> girl!
| >> >>
| >> >>
| >> >> "churchlady" wrote:
| >> >>
| >> >> > I need help setting up a cookbook for my church can anyone help
| >>
| >>
| >>
|
|

 

[Donna in Idaho]

Rob, if you want the ultimate in peanut butter - check out this site
http://www.pbloco.com/

 

[Rob Giordano \(Crash\)]

Wow..great site..thanks!


| Rob, if you want the ultimate in peanut butter - check out this site
| http://www.pbloco.com/
| --
| Donna in Idaho
| Website: www.LinusIdaho.org
|
| | > El Robo's Secret PBS Sammich:
| >
| > 2 slices white bread
| > 2 tablespoons of peanut butter
| > 1 tablespoon of Mayo (preferably Miracle Whip)
| > 1 slice of aged Swiss Cheese.
| >
| > Assemble like any other sammich.
| >
| > Best accompanied by glass of OJ.
| >
| >
| >
| >
| >
| > | > | Here's recipe for you:
| > |
| > | Drago's Italian Bread Pudding Recipe
| > |
| > | Italian Dessert
| > |
| > | Ingredients:
| > |
| > | 1 pk (1 lb) Italian pannattone bread 4 Eggs
| > |
| > | 1 c Nutella chocolate-hazelnut cream 3 Egg yolks
| > |
| > | 2 c Whipping cream 3/4 c Sugar
| > |
| > | 1 c Milk 4 ts Vanilla extract
| > |
| > | Directions: Cut panettone into 16 (1/3-inch-thick) slices and toast
| > lightly.
| > |
| > | Spread Nutella on toasted panettone. Arrange slices in slightly
| > overlapping
| > |
| > | layer in greased 13x9-inch ceramic baking dish.
| > |
| > | Bring whipping cream and milk to boil in saucepan.
| > |
| > | Beat eggs, egg yolks, sugar and vanilla with electric mixer until
| > mixture
| > |
| > | ribbon.
| > |
| > | Remove milk mixture from heat and add to egg mixture. Mix well. Strain
| > |
| > | mixture and pour over bread slices in baking pan to cover.
| > |
| > | Bake bread pudding in water bath (place baking pan in larger pan with
| > |
| > | halfway up sides) at 350F degrees for 45 minutes. Remove from oven
| > |
| > | before serving.
| > |
| > | Source: Chef Celestino Drago of Drago's restaurant in Santa Monica,
| > | California.
| > |
| > | Found in the Culinary SOS column of the Los Angeles Times, 1/9/97
| > |
| > |
| > | Ciao, mia amico.
| > |
| > | Donato
| > |
| > |
| > | | > | >I need help setting up a cookbook for my church can anyone help
| > |
| > |
| >
| >
|
|