Re: [CnD] Recipe Formatting Tips (Moderator Approved)
Hey Jerry, I will try to find it, but there is a chart that can tell you the types of energy that you can get from certain foods. Meaning Carbs Calories Fat ETC. - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 4:09 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks so much for this. I'm so happy that you shared these with us. Because it's easier to hear jaws say one half then 1/2 lol. But yeah it would be cool also when posting if you could tell how much carbs are in something because I have diabetes and so I have to watch my carb count. If you can't do this it's ok too but I f you can please state it that'd be great. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 6:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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] Recipe Formatting Tips (Moderator Approved)
Does the same thing work in Windoweyes? and if you don't have a number pad can you still do it? - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 5:45 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks, Nicole, I had no idea these were available, because I never use the num pad. There are all kinds of combinations. The num pad is very slow for me, but I think I'll have to do some experimenting, just the same. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 5:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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] A question about sieves/sifters.
sometimes I have found it easier to mix flower after it has been sifted. - Original Message - From: I am Thing softy5...@hotmail.com To: Cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 10:54 AM Subject: [CnD] A question about sieves/sifters. Hi, I was wondering what you guys think about using sieves/sifters. My mom claims that sifting dry ingredients is mainly useless. Therefore, she doesn’t do it and has taught me not to. My grandma however, uses a sifter constantly and claims it’s much better when dry ingredients are sifted. I was wondering what you guys’ thoughts are on the subject. Thank you for your time, Dawnielle ___ 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] Recipe Formatting Tips (Moderator Approved)
Hey thanks partner. I appreciate that. I don't understand why carbs have to do with sugar diabetes for anyway! How does it break down to sugar when food don't taste like sugar? All that don't make scence to me but anyway if you can that'd be awesome I could use that chart. And I found something else out, if you need 1 half 1 forth and 3 forths and are using jaws you can press insert four on the number pad. It has them listed along with I do believe degrees. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 6:26 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Hey Jerry, I will try to find it, but there is a chart that can tell you the types of energy that you can get from certain foods. Meaning Carbs Calories Fat ETC. - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 4:09 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks so much for this. I'm so happy that you shared these with us. Because it's easier to hear jaws say one half then 1/2 lol. But yeah it would be cool also when posting if you could tell how much carbs are in something because I have diabetes and so I have to watch my carb count. If you can't do this it's ok too but I f you can please state it that'd be great. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 6:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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] Recipe Formatting Tips (Moderator Approved)
That is because carbs are turned into Sugar. - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, November 06, 2011 5:01 AM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Hey thanks partner. I appreciate that. I don't understand why carbs have to do with sugar diabetes for anyway! How does it break down to sugar when food don't taste like sugar? All that don't make scence to me but anyway if you can that'd be awesome I could use that chart. And I found something else out, if you need 1 half 1 forth and 3 forths and are using jaws you can press insert four on the number pad. It has them listed along with I do believe degrees. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 6:26 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Hey Jerry, I will try to find it, but there is a chart that can tell you the types of energy that you can get from certain foods. Meaning Carbs Calories Fat ETC. - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 4:09 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks so much for this. I'm so happy that you shared these with us. Because it's easier to hear jaws say one half then 1/2 lol. But yeah it would be cool also when posting if you could tell how much carbs are in something because I have diabetes and so I have to watch my carb count. If you can't do this it's ok too but I f you can please state it that'd be great. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 6:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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
Re: [CnD] Recipe Formatting Tips (Moderator Approved)
Thanks for explaining that. I appreciate that. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 7:12 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) That is because carbs are turned into Sugar. - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, November 06, 2011 5:01 AM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Hey thanks partner. I appreciate that. I don't understand why carbs have to do with sugar diabetes for anyway! How does it break down to sugar when food don't taste like sugar? All that don't make scence to me but anyway if you can that'd be awesome I could use that chart. And I found something else out, if you need 1 half 1 forth and 3 forths and are using jaws you can press insert four on the number pad. It has them listed along with I do believe degrees. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 6:26 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Hey Jerry, I will try to find it, but there is a chart that can tell you the types of energy that you can get from certain foods. Meaning Carbs Calories Fat ETC. - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 4:09 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks so much for this. I'm so happy that you shared these with us. Because it's easier to hear jaws say one half then 1/2 lol. But yeah it would be cool also when posting if you could tell how much carbs are in something because I have diabetes and so I have to watch my carb count. If you can't do this it's ok too but I f you can please state it that'd be great. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 6:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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
Re: [CnD] Recipe Formatting Tips (Moderator Approved)
If you are familiar with a touch phone or even your cell phone you will find that the Number 1 is in the upper left corner of the square. The num pad on your key board is the opposite of your telephone thus meaning that the number one is in the lower left corner. Hope this h elps. Jean -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening Sent: Saturday, November 05, 2011 7:46 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks, Nicole, I had no idea these were available, because I never use the num pad. There are all kinds of combinations. The num pad is very slow for me, but I think I'll have to do some experimenting, just the same. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 5:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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] Recipe Formatting Tips (Moderator Approved)
I would think it also works in Window Eyes, System Access, NVDA, and the rest of the screen reader crowd. As to your second question, I'm not sure how to access them without a number pad. Another option is to just save my email and copy and paste from the original when you need those symbols. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 5:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Does the same thing work in Windoweyes? and if you don't have a number pad can you still do it? - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 5:45 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks, Nicole, I had no idea these were available, because I never use the num pad. There are all kinds of combinations. The num pad is very slow for me, but I think I'll have to do some experimenting, just the same. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 5:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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] Recipe Formatting Tips (Moderator Approved)
What were the symbols again I pressed delete on accident. Could you just send me the symbols again Nicole? Thank you. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Sunday, November 06, 2011 9:03 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) I would think it also works in Window Eyes, System Access, NVDA, and the rest of the screen reader crowd. As to your second question, I'm not sure how to access them without a number pad. Another option is to just save my email and copy and paste from the original when you need those symbols. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 5:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Does the same thing work in Windoweyes? and if you don't have a number pad can you still do it? - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 5:45 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks, Nicole, I had no idea these were available, because I never use the num pad. There are all kinds of combinations. The num pad is very slow for me, but I think I'll have to do some experimenting, just the same. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 5:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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] Recipe Formatting Tips (Moderator Approved)
I'll have to send them to the list, as I have yet to figure out how to send an off list message to someone here. Alt+0188 ¼ Alt+½ ½ Alt+0190 ¾ Alt+248 ° Those are the main ones in use in recipes. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader Sent: Sunday, November 06, 2011 8:09 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) What were the symbols again I pressed delete on accident. Could you just send me the symbols again Nicole? Thank you. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Sunday, November 06, 2011 9:03 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) I would think it also works in Window Eyes, System Access, NVDA, and the rest of the screen reader crowd. As to your second question, I'm not sure how to access them without a number pad. Another option is to just save my email and copy and paste from the original when you need those symbols. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 5:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Does the same thing work in Windoweyes? and if you don't have a number pad can you still do it? - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 5:45 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks, Nicole, I had no idea these were available, because I never use the num pad. There are all kinds of combinations. The num pad is very slow for me, but I think I'll have to do some experimenting, just the same. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 5:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. ___ 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] Recipe Formatting Tips (Moderator Approved)
- Original Message - When I reply to your message and look down at the original your email address shows. O\So I would just have to copy it into clipboard and make a new message in Outlook Express by pressing Control N. That is how I would do that but not everyone's email address shows, sometimes only their name. From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Sunday, November 06, 2011 9:15 AM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) I'll have to send them to the list, as I have yet to figure out how to send an off list message to someone here. Alt+0188 ¼ Alt+½ ½ Alt+0190 ¾ Alt+248 ° Those are the main ones in use in recipes. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader Sent: Sunday, November 06, 2011 8:09 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) What were the symbols again I pressed delete on accident. Could you just send me the symbols again Nicole? Thank you. Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Sunday, November 06, 2011 9:03 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) I would think it also works in Window Eyes, System Access, NVDA, and the rest of the screen reader crowd. As to your second question, I'm not sure how to access them without a number pad. Another option is to just save my email and copy and paste from the original when you need those symbols. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 5:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Does the same thing work in Windoweyes? and if you don't have a number pad can you still do it? - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Saturday, November 05, 2011 5:45 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks, Nicole, I had no idea these were available, because I never use the num pad. There are all kinds of combinations. The num pad is very slow for me, but I think I'll have to do some experimenting, just the same. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 5:57 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here.
[CnD] Prepairing Ribs
Hello there. I have a rack of ribs and wanted to make them tonight. I was wondering how do I do it? Please e-mail me asap. Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Prepairing Ribs
Hi Blaine, How to…. Make Perfect Pork Ribs There are two basic kinds of pork ribs: back ribs and side ribs. Back vs. Side Ribs Back ribs generally have more meat and are more tender, than side ribs, thus they are often more expensive as well. The bones (ribs) on back ribs are small and more rounded in cross-section than those of side ribs. Less expensive than back ribs, side ribs have a great flavour, but are generally less tender, and so need a longer cooking time. Special Varieties of Ribs Country Style Ribs are cut from the same loin portion as the back ribs but the loin meat is intact. The loin is then split open (butterflied) to create a thick flat piece of meat. They are great for grilling or smoking. Country style ribs have more lean meat than rib bone, so will take a bit longer to cook than back or side ribs. Baby Back Ribs are identical in every way to regular back ribs - (the name likely came from a chef trying to make his or her dish sound even more enticing)! St. Louis Style Ribs are side ribs that have been trimmed in a certain way by the butcher - the breast bone has been removed and flank meat has been trimmed away, making them the preferred format for the barbecue. Sweet and Sour Ribs are side ribs labelled centre portion removed and have had a narrow strip removed from the top portion of the rib rack. Spare Ribs are identical in every way to regular side ribs; this term is more common in the US. Buying Guide: Allow at least one pound (500 g) raw weight of ribs per person, depending on what other food is being served at the meal. Two pork back rib racks will usually serve 3 guests, while one side pork rack would serve two guests. Cooking Guide: Back Side Ribs Preparation: On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed. To remove membrane: Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull. DO NOT BOIL your Pork Ribs: this has been the accepted method for generations, but there is a better way! If using a dry rub, apply to the ribs. One back rib rack will need about one tablespoon (15 mL) of rub, a side rib rack will need two tablespoons (30 mL). In a cookie sheet or shallow roasting pan, add about 1/2 inch (1.25 cm) of water. Add a few slices of lemon or orange to the pan. Place the ribs, meaty side up, on the pan in a single layer. Cover tightly with aluminum foil and place in oven at 325°F (160°C). Back Ribs: Cook for between 1 and 1 and a half hours, or until meat is easily pierced with a metal skewer. Side Ribs: Cook for between 1 and a half and 2 hours, or until meat is easily pierced with a metal skewer. Tip: At this stage the ribs can be cooled and refrigerated for up to three days. To Finish Cooking: Ribs can be finished on the BBQ (grilled) or in the oven. To finish in the oven, remove foil and turn oven up to broil, brush ribs with your favourite BBQ sauce and broil for about 3 minutes (if ribs are hot) or until sizzling and golden. Turn ribs over and repeat with BBQ sauce and broil again. For the ultimate ribs, repeat brushing sauce and broiling or BBQing on each side. Watch carefully when broiling, so that they do not burn. Tip: Cooking times can be reduced by adding HOT liquid to baking tray. Tip: Line the cookie sheet or roasting pan with parchment paper if you are going to finish the ribs in the oven (under the broiler). Tip: Cooking times will vary depending on how many rib racks are being cooked at once; more ribs means a longer cooking time. -- 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
Re: [CnD] Prepairing Ribs
If you have a grill cook them slowly and a long time. - Original Message - From: Blaine Deutscher b.deutsc...@telus.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Sunday, November 06, 2011 3:37 PM Subject: [CnD] Prepairing Ribs Hello there. I have a rack of ribs and wanted to make them tonight. I was wondering how do I do it? Please e-mail me asap. Blaine ___ 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] Prepairing Ribs
It is probably too late. But for the future, place the ribs in a pan and cover with coke or pepsi. Let simmer on the stove in this for 2 hours. After that take the meat out of the pan and place in a casserole dish or roasting pan. Pour Sweet Baby Rays bar B Que sauce over the meat and heat in the oven for 30 minutes on 350. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher Sent: Sunday, November 06, 2011 2:37 PM To: Cooking in the Dark Subject: [CnD] Prepairing Ribs Hello there. I have a rack of ribs and wanted to make them tonight. I was wondering how do I do it? Please e-mail me asap. Blaine ___ 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] Raspberry Trifle
Raspberry Trifle Prep Time:15 min Start to Finish:4 hr 15 min Makes:16 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 2 cups boiling water 1 box (8-serving size) sugar-free raspberry-flavored gelatin 2 packages (10 oz each) frozen sweetened raspberries, thawed 3 containers (6 oz each) Yoplait® Original red raspberry yogurt 1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow. 3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. 4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces. 5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set. 6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Rasberry Bunt Cake
RASPBERRY BUNDT CAKE 1 box yellow cake mix 1 c. oil 4 eggs 1 pkg. Dream Whip 1 pkg. raspberry Jello 1 (10 oz.) pkg. frozen raspberries, thawed Mix all ingredients in the order listed, mixing well. Bake in a greased and floured bundt pan at 350 degrees for 45 minutes to 1 hour. Sprinkle with powdered sugar after removing from pan. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Rasberry Cake
Raspberry Cake 1 pkg white cake mix 1 pkg (3 oz) raspberry Jello 1 pkg (10 oz) frozen sweetened raspberries, thawed and undrained 4 eggs 1/2 cup vegetable oil 1/4 cup hot water Frosting: 1 (12 oz) container thawed Cool Whip 1 (10 oz) pkg frozen sweetened raspberries, thawed and undrained In large bowl combine cake mix with dry Jello. Add remaining ingredients and beat until well blended. Pour in a greased 9x13 inch pan and bake at 350 for 35 to 40 minutes. Cool. For frosting, gently mix Cool Whip and raspberries together. Refrigerate at least 2 hours before serving. Store in fridge. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Raspberry-White Chocolate Muffins
Raspberry-White Chocolate Muffins Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack. Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 egg 2 cups Original Bisquick® mix 2/3 cup milk 1/2 cup white baking chips 1/3 cup sugar 2 tablespoons vegetable oil 1 cup raspberries 1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. 2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. 3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Royal Raspberry Muffins
Royal Raspberry Muffins 1 cup sugar 1/2 cup softened butter or margarine (NOT melted) 2 eggs 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 1 tsp. vanilla 2 1/2 cups fresh or frozen raspberries 1 tbsp. sugar 1/4 tsp. cinnamon Cream together sugar and butter; add eggs and mix well. Sift dry ingredients together and then combine with sugar mixture. Add milk and vanilla; stir just until moistened. Gently fold in raspberries. (if using frozen raspberries, do not allow to thaw before adding.) Fill muffin cups 3/4 full; mix together sugar cinnamon - sprinkle over top of batter. Bake at 350 degrees for 25 to 30 minutes (a bit longer for jumbo muffins). Muffins are done when a toothpick inserted in the center comes out clean. Yield: One dozen regular muffins or 6 jumbo muffins. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Frosty Raspberry Yogurt Pie
Frosty Raspberry Yogurt Pie Prep Time: 10 min Total Time: 4 hr 10 min Makes: 8 servings 2 cups vanilla low-fat yogurt, divided 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed 1 pkg. (10 oz.) frozen raspberries, thawed, drained 1 jar (7 oz.) JET-PUFFED Marshmallow Creme STIR 1 cup of the yogurt into the whipped topping until well blended. Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use. Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate. Freeze at least 1 hour or until firm. ADD raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended. Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended. SPOON into whipped topping shell. Freeze 3 hours or until firm. Store leftover dessert in freezer. Kraft Kitchens Tips Great Substitute Substitute any 10-oz. pkg. frozen fruit, thawed and drained, for the raspberries. Variation Reduce yogurt and whipped topping to 1 cup each. Use to prepare the raspberry-marshmallow creme filling as directed. Spoon into 1 OREO Pie Crust (6 oz.). Freeze 3 hours or until firm. Store leftover pie in freezer. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] UNSUBSCRIBE
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[CnD] Raspberry Lime Pie
Raspberry Lime Pie 1 can sweetened condensed milk ½ cup lime juice 1 oz8 carton frozen whipped topping 1 cup raspberries 1 9 inch graham cracker crust In a bowl, combine lime juice and condensed milk until it starts to thicken. Fold in whipped topping, then raspberries. Pour into pie shell and chill til serving. Garnish with additional raspberries if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] crockpot turkey breasts
CROCKPOT TURKEY BREAST turkey breast 1 packet of onion soup mix 1 can of cranberry sauce salt and pepper to taste Sprinkle salt and pepper (to taste) and the packet of onion soup mix on the top and bottom of turkey breast. Add cranberry sauce to top of turkey breast and cook in crockpot on low overnight (8 hours) or for three to four hours on high. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] sugarless fruit pie
sugarless fruit pie 1 can pineapple chunks 1 can sour cherries 1/4 c. cornstarch 1 sm. pkg. red diet jello 5 bananas Artificial sweetener (Equal) 2 baked pie crusts Optional: chopped pecans Drain juice from pineapple and cherries. Add cornstarch to juice and heat until thickened. Add diet jello and artificial sweetener to taste. Add pineapple and cherries. When cool, pour into cooked cool pie crusts. Slice bananas over top. Refrigerate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] maple candied yams
MAPLE CANDIED YAMS 1 stick butter 4 or 5 large fresh yams or sweet potatoes 1/2 cup maple syrup 1/4 cup dark brown sugar 1 tsp. cinnamon OR 1 tsp. vanilla 1/4 tsp. freshly grated nutmeg 1/2 tsp. freshly grated ginger root 1/2 tsp. sea salt 2 to 2 1/2 cups mini marshmallows (optional) Preheat oven to 400°F. Peel yams or sweet potatoes (either may be used). Cut into 1 inch cubes or wedges. Butter a 9x13-inch baking dish generously. Arrange yams in baking dish. In a saucepan, melt butter, and stir sugar until dissolved over medium heat. Add 1/4 cup water and spices. Bring to a boil, add maple syrup; reduce heat to a simmer and cook for 2 minutes. Pour butter mixture over the yams, turning them over to coat well. Cover the yams tightly with aluminum foil and bake on center rack in oven, basting the potatoes with the butter syrup once or twice during the baking for about 45 minutes or until fork tender. Cooks Note: If adding mini-marshmallows, spread them evenly over the top of the potatoes at this time, and broil for 5-10 minutes or until lightly browned, otherwise proceed with next step. When the potatoes are done, remove foil. Bake on the upper third of the oven at 475°F until the syrup has thickened and the potatoes are just beginning to caramelize (about 20 minutes - but watch carefully and do not allow them to burn; if they are browning too quickly reduce oven temperature). Baste with additional butter before serving. Variation: Use honey or Karo syrup instead of the maple syrup; add 1/4 cup frozen orange concentrate. Omit cinnamon; use vanilla. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] kibby
kibby 1 lb. ground lamb 1 lb. ground beef 1 1/2 c. very fine cracked wheat 1 lg. onion Salt pepper 1 tsp. heaping dried mint leaves 1/2 c. cold water Rinse wheat in cold water. Drain by squeezing through hands. Add to other ingredients and grind as many as 3 times for soft texture. Mix in 1 cup pine nuts. Melt butter to spoon over top when served. Bake at 350 degrees until done in 9 x 9 glass or metal pan. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
