Re: [CnD] Question about cooking a Schwann's Product
I had thought of doing it, but never did yet! don't move it around too much or you'll scratch the surface. sandy - Original Message - From: "Judy Hansen" To: Sent: Tuesday, January 26, 2010 7:56 PM Subject: Re: [CnD] Question about cooking a Schwann's Product I have the original small George Foreman, without any of the bells and whistles. Rapping the chicken in foil might be a very good thing to do and I might try that002E -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy! Sent: Tuesday, January 26, 2010 6:44 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Question about cooking a Schwann's Product That's true, but they won't have it for the George Foreman grill. I'd say, 6 or 7 minutes, and watch carefully; if your grill does not have a thermostat, my problem was the outside got too crisp, while the middle was still undercooked! It might work better with a grill with the temp control on it. I keep thinking I should try wrapping it in foil and carefully laying it on the grill, so as not to scratch it, and do it about 8 minutes, but never got around to it! Sandy Sandy - Original Message - From: "Lisa Belville" To: Sent: Tuesday, January 26, 2010 7:26 AM Subject: Re: [CnD] Question about cooking a Schwann's Product Hi, Judy. You can call Schwan's at 1-888-(724-9267) and ask them to read the directions. They may also be on the Schwan's web site. Lisa - Original Message - From: "Judy Hansen" To: Sent: Tuesday, January 26, 2010 5:25 AM Subject: [CnD] Question about cooking a Schwann's Product Yesterday I bought their skinless boneless chicken breasts, and am wondering how much time I should give one on the George Foreman. I used to cook them this way a long time ago, but have forgotten how long to cook them. Thanks. Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 100125-2, 01/25/2010 Tested on: 1/26/2010 7:26:06 AM avast! - copyright (c) 1988-2010 ALWIL Software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about cooking a Schwann's Product
That's all true; I do the same thing! clean up is so so much easier doing it this way. - Original Message - From: "Lora Leggett" To: Sent: Tuesday, January 26, 2010 11:29 PM Subject: Re: [CnD] Question about cooking a Schwann's Product I have a big George Foreman grill and it only plugs in and there is no temperature control. But there is a light and you plug it in and wait until the light goes out I think and then it is readdy. I just wait ten minutes or so and it is ready when I am. I also use a tip that came from I think Dale, and right when I unplug it I put a wet paper towel maybe two of them together, right on the grill and then shut the top and you hear the water sizzle. But no worry with the power off, and when it cools down and you get done eating, it wipes off easier. Lora - Original Message - From: "Jess" To: Sent: Tuesday, January 26, 2010 9:04 PM Subject: Re: [CnD] Question about cooking a Schwann's Product Most of the time they recommend that you warm up the George Foreman Grills . Just treat it like a charcoal or gas grill that you would use if you were going to be grilling outside. In fact, I do believe in their instruction books the recommend that you do preheat them. Jessica - Original Message - From: "Judy Hansen" To: Sent: Tuesday, January 26, 2010 8:56 PM Subject: Re: [CnD] Question about cooking a Schwann's Product >I have the original small George Foreman, without any of the bells and > whistles. Rapping the chicken in foil might be a very good thing to do > and > I might try that002E > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy! > Sent: Tuesday, January 26, 2010 6:44 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Question about cooking a Schwann's Product > > That's true, but they won't have it for the George Foreman grill. I'd say, > 6 > > or 7 minutes, and watch carefully; if your grill does not have a > thermostat, > > my problem was the outside got too crisp, while the middle was still > undercooked! It might work better with a grill with the temp control on > it. > I keep thinking I should try wrapping it in foil and carefully laying > it > on > the grill, so as not to scratch it, and do it about 8 minutes, but > never > got > > around to it! > Sandy > Sandy > - Original Message - > From: "Lisa Belville" > To: > Sent: Tuesday, January 26, 2010 7:26 AM > Subject: Re: [CnD] Question about cooking a Schwann's Product > > >> Hi, Judy. You can call Schwan's at 1-888-(724-9267) and ask them to read >> the directions. They may also be on the Schwan's web site. >> >> Lisa >> >> >> - Original Message - >> From: "Judy Hansen" >> To: >> Sent: Tuesday, January 26, 2010 5:25 AM >> Subject: [CnD] Question about cooking a Schwann's Product >> >> >>> Yesterday I bought their skinless boneless chicken breasts, and am >>> wondering >>> how much time I should give one on the George Foreman. I used to >>> cook >>> them >>> this way a long time ago, but have forgotten how long to cook them. >>> Thanks. >>> >>> >>> >>> Blessings, >>> >>> >>> >>> Judie >>> >>> >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> >> --- >> avast! Antivirus: Outbound message clean. >> Virus Database (VPS): 100125-2, 01/25/2010 >> Tested on: 1/26/2010 7:26:06 AM >> avast! - copyright (c) 1988-2010 ALWIL Software. >> http://www.avast.com >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] chocolate chips in granola bars
They do melt a little, but they don't change shape. - Original Message - From: "gail johnson" To: Sent: Tuesday, January 26, 2010 6:27 PM Subject: Re: [CnD] chocolate chips in granola bars How do they accomplish not melting them? -- Hank & Gail Johnson Smell your way to my success!! http://www.hgwickless.scentsy.us Sharing a story or helping someone opens my heart to God's love. Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about cooking a Schwann's Product
I don't think you'd get a very good grilled piece of meat wrapping it in foil, because the idea of grilling on the George Foreman grill is to have the heat from the grill start out by searing your meat. If you heat the grill thoroughly, then you won't need to use file. Jan - Original Message - From: "Sandy!" To: Sent: Wednesday, January 27, 2010 2:13 AM Subject: Re: [CnD] Question about cooking a Schwann's Product I had thought of doing it, but never did yet! don't move it around too much or you'll scratch the surface. sandy - Original Message - From: "Judy Hansen" To: Sent: Tuesday, January 26, 2010 7:56 PM Subject: Re: [CnD] Question about cooking a Schwann's Product I have the original small George Foreman, without any of the bells and whistles. Rapping the chicken in foil might be a very good thing to do and I might try that002E -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy! Sent: Tuesday, January 26, 2010 6:44 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Question about cooking a Schwann's Product That's true, but they won't have it for the George Foreman grill. I'd say, 6 or 7 minutes, and watch carefully; if your grill does not have a thermostat, my problem was the outside got too crisp, while the middle was still undercooked! It might work better with a grill with the temp control on it. I keep thinking I should try wrapping it in foil and carefully laying it on the grill, so as not to scratch it, and do it about 8 minutes, but never got around to it! Sandy Sandy - Original Message - From: "Lisa Belville" To: Sent: Tuesday, January 26, 2010 7:26 AM Subject: Re: [CnD] Question about cooking a Schwann's Product Hi, Judy. You can call Schwan's at 1-888-(724-9267) and ask them to read the directions. They may also be on the Schwan's web site. Lisa - Original Message - From: "Judy Hansen" To: Sent: Tuesday, January 26, 2010 5:25 AM Subject: [CnD] Question about cooking a Schwann's Product Yesterday I bought their skinless boneless chicken breasts, and am wondering how much time I should give one on the George Foreman. I used to cook them this way a long time ago, but have forgotten how long to cook them. Thanks. Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 100125-2, 01/25/2010 Tested on: 1/26/2010 7:26:06 AM avast! - copyright (c) 1988-2010 ALWIL Software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ultimate Ginger Cookies
Ultimate Ginger Cookies 2 1/4 cup all-purpose flour 1 tsp baking soda 2 tsp ground cinnamon 1 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/4 tsp salt 1 cup dark brown sugar, lightly packed 1/4 cup vegetable oil 1/3 cup unsulfured molasses 1 egg, at room temperature 1 1/4 cup chopped crystallized ginger (6 ounces) Granulated sugar, for rolling the cookies 1. Preheat the oven to 350F. Line two baking sheets with parchment paper. 2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. 4. Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 13/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets. 5. Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. Nutrition (calculated from recipe ingredients) -- Calories: 173 Calories From Fat: 35 Total Fat: 4g Cholesterol: 13.2mg Sodium: 126.7mg Potassium: 148.2mg Carbohydrates: 32.6g Fiber: <1g Sugar: 17.3g Protein: 2.3g Comments: Makes 16 cookies ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Key Lime Pound Cake
Key Lime Pound Cake 1 cup sugar 1/2 cup butter, at room temperature 1 cup sour cream 2 eggs 6 key limes (or 2 regular limes) 1 1/2 cup flour 1 tsp baking soda 1/4 tsp each nutmeg and cardamom 1 pinch salt 1/3 cup icing sugar 1. Preheat oven to 350F. Lightly grease and flour an 8'x4' loaf pan and set aside. 2. Using an electric mixer, beat together sugar and butter until light and fluffy. Mix in sour cream and eggs until smooth. 3. Grate zest from all of the key limes (or just 1 regular lime) into the bowl. Add flour, baking soda, spices and salt. Continue mixing until combined evenly. 4. Pour batter into prepared loaf pan and bake in preheated oven for 1 hour or until a toothpick inserted into the centre comes out mostly clean - a few crumbs may stick as this is a relatively moist cake. It might be necessary to cover with aluminim foil partway through the baking process if you find the top is browning too quickly. 5. Meanwhile, squeeze juice from the key limes (or the two regular limes) into a small bowl. Whisk together with icing sugar, stirring until sugar dissolves. 6. Remove cake from oven and set on cooling rack; poke several holes throughout the top using a bamboo skewer or toothpick. Slowly drizzle the lime juice mixture evenly over the top of the cake while still warm. Nutrition (calculated from recipe ingredients) -- Calories: 2906 Calories From Fat: 1338 Total Fat: 152.1g Cholesterol: 768.2mg Sodium: 1827.4mg Potassium: 697.1mg Carbohydrates: 353.7g Fiber: 5.1g Sugar: 201.5g Protein: 40.2g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Chickpea Butternut Squash Soup (Gluten-Free )
Slow Cooker Chickpea Butternut Squash Soup (Gluten-Free ) (http://healthyslowcooking.wordpress.com/2010/01/17/slow-cooker-chickpea-butternut-squash-soup/) Prep time: 15 minutes Cooking Time: 6 - 8 hours * 2 cups butternut squash, frozen, or raw (peeled and seeded of course) * 1-14 oz can chickpeas, rinsed * 1-14 oz can organic crushed tomatoes (diced or stewed works fine too) * 1 cup bell pepper strips (fresh or frozen works fine) * 2 cloves garlic, minced * 1 Tb Better than Bouillon chicken-less flavor - or omit and use broth instead of water * 5 cups filtered water * 1 Tb port wine * 1/2 cup sautéed mushrooms * 1 tsp. marjoram * 1 Tb Italian seasoning blend The night before: Peel, seed, and chop the butternut squash. Slice mushrooms, mince garlic and chop green peppers. In the morning: Throw everything into your slow cooker and cook for 6 - 8 hours on low. Taste and add more herbs or port wine. Puree with an immersion blender and serve. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Savory Spaghetti and Chicken
Savory Spaghetti and Chicken 1 pkg. Thin Spaghetti 1/4 cup (1/2 stick) butter or margarine 3 cups (about 9 oz.) sliced fresh mushrooms 1/2 cup all-purpose flour 1 3/4 cup (about 14 oz.) condensed chicken broth 1 1/4 cups milk 2 1/2 cups (about 1 1/2 lb.) chopped cooked chicken 2 cups (10 oz. pkg.) frozen peas 1/2 cup grated Parmesan cheese 1/2 teaspoon lemon pepper seasoning In 3 quart saucepan, melt butter. Add mushrooms; cook until tender. Stir in flour; gradually add broth and milk, stirring constantly, until mixture is smooth. Cook over medium heat, stirring frequently, until sauce thickens. Add chicken and peas to sauce; heat thoroughly. Meanwhile, cook pasta according to package directions; drain. Stir cheese and seasoning into chicken sauce; serve over hot pasta. Serves 4 ? ? Recipe Source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tex Mex Chili-Chicken Stew
Tex Mex Chili-Chicken Stew Ingredients: 3 chicken breasts, boneless & skinless 1 medium green pepper, chopped 2 garlic cloves, minced 2 tbsp. vegetable oil. 2 cans 14.5oz. stewed tomatoes 1- 15oz can pinto beans. 3/4 cup salsa medium 1/2 tsp. Chipotle chili mix 1/4 tsp. salt. Cut chicken into 1" pieces. Using a Dutch oven, cook chicken, onion, green pepper and garlic in oil until chicken looses its pink color. Add remaining ingredients. Simmer 20 minutes. For a thicker sauce, simmer an additional hour. Ladle into bowls, top with shredded cheese, chopped green onion, diced avocado or sour cream. Serve with a large center piece of tortilla chips, hard crusty bread or warm tortillas. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Potato and Sausage Stew
Potato and Sausage Stew 2 pounds smoked sausage 1 c water 1 large onion 10 large red potatoes 2 1/2 c. water or chicken broth 1/4 c. green onions, chopped 1/4 c. parsley Cut sausage in 1" pieces. Put in a large pot with 1 cup water and boil until water evaporates and sausage browns. Add onions n sauté until wilted. Add potatoes and the water or broth. Bring to a boil, then reduce heat. Add onion tops and parsley. Cover and simmer for about 45 minutes, stirring frequently to prevent sticking, do this until potatoes are cooked. Serves 6-8 people. For a twist buy fresh sausage, (pork, Italian) whatever, take the casing off and brown meat well before adding the potatoes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SLOW COOKER SLOPPY JOES
SLOW COOKER SLOPPY JOES 3 pounds ground beef 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped green pepper 1 (12 ounce) bottle prepared chili sauce 1 (6 ounce) can tomato paste 2-3 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1/4 teaspoon pepper sandwich buns In 5 quart crockpot, brown ground beef, onions, celery and green pepper; drain. Place ground beef mixture in slow cooker; stir in remaining ingredients. Cover and cook on low setting for 3-5 hours, stirring occasionally. Serve on sandwich buns. Makes 21 (1/3 cup) servings. ? Recipe source: angel kisses. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BISQUICK PANCAKES
Why is that? It's on sale at my local store this week, so I am just wondering. Thanks. - Original Message - From: "Marilyn" To: Sent: Sunday, January 24, 2010 10:52 AM Subject: Re: [CnD] BISQUICK PANCAKES Hi Claudia, I like the Aunt Jemima pancake mix the best. - Original Message - From: "Claudia" To: Sent: Sunday, January 24, 2010 12:48 PM Subject: Re: [CnD] BISQUICK PANCAKES Thanks Marilyn, We have a new box of Bisquick here too, so we'll have to try that. Claudia - Original Message - From: "Marilyn" To: Sent: Sunday, January 24, 2010 10:10 AM Subject: [CnD] BISQUICK PANCAKES BISQUICK PANCAKES 2 cups Bisquick 2 eggs 1 and 1/3 cups milk. Beat all ingredients together with a whisk. Whisk until batter is smooth. Pour batter, using a 1/4 measuring cup, onto a hot griddle. Bake, until bubbles appear. Turn to the otherside. When the bottom of the pancake feels crisp to me, I then flip the pancakes to cook on the other side. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.730 / Virus Database: 271.1.1/2642 - Release Date: 01/23/10 23:33:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Zucchini Cake
* Exported from MasterCook *
Chocolate Zucchini Cake
Recipe By : Bon Appetit
Serving Size : 12 Preparation Time :0:00
Categories: Cakes
Amount Measure Ingredient -- Preparation Method
2 1/4 cups flour -- sifted
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup unsalted butter -- room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, unpeeled, -- grated
1 6 oz. pkg.semisweet chocolate chips
3/4 cup chopped nut
Preheat oven to 325. Butter and flour 13 x 9 x 2 baking pan. Sift flour,
cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and
oil in a large bowl until well blended. Add eggs 1 at a time, beating well
after each addition. Beat in vanilla. Mix in dry ingredients alternately
with buttermilk, in 3 additions each. Mix in grated zucchini. Pour batter
into prepared pan. Sprinkle chocolate chips and nuts over. Bake 50 minutes
or until tester comes out clean. Cook cake completely in pan.
- - - - - - - - - - - - - - - - - -
From
www.recipesource.com
--
Julie Morales
Email:
mercy...@windstream.net
Windows Live Messenger:
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Make failure your teacher, not your undertaker.
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[CnD] Zucchini Chocolate Cake
-- Recipe via Meal-Master (tm) v8.05 Title: Zucchini Chocolate Cake Categories: Cheesecakes, Vegetables, Chocolate Yield: 1 servings 2 md To 3 zucchini 1/2 c Margarine; or butter Softened 1/2 c Vegetable oil 1 2/3 c Sugar; granulated 2Eggs 1 ts Vanilla extract 1/2 ts Chocolate flavoring 2 1/2 c Flour; all purpose 1/4 c Cocoa 1 ts Baking soda 1/2 ts Salt 1/2 c Buttermilk 1/2 c Nuts; chopped 6 oz Semisweet chocolate chips Preheat oven to 325~. Grease 13x9-inch baking pan. Add 2-3 teaspoons flour to pan; gently tap side of pan to evenly coat bottom and side of pan with flour. Invert pan and gently tap bottom of pan to remove excess flour. Shred enough zucchini to yield 2 cups shredded zucchini; set aside. No need to peel zucchini before shredding. Beat together margarine, oil and sugar in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in flavorings. Combine dry ingredients in medium bowl. Add to margarine mixture alternately with buttermilk, beating well after each addition. Stir in zucchini. Pour into prepared pan. Sprinkle with nuts and chocolate chips. Bake 55 minutes or until wooden pick inserted in center comes out clean; cool on wire rack. Cut into squares. Frost with you favorite chocolate frosting, if desired. - From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
