Re: [CnD] intro
Hi Teresa. I'm in Arizona too! As far as the ham in the crock pot, my husband usually roasts the ham in the oven and uses orange marmalade and sprite for the glaze. I don't know why this wouldn't work in the crock pot. The ham could just cook in it all day. Oh, plus he does sprinkle a little brown sugar on it too, but that's it. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Monday, November 19, 2012 8:15 PM To: cookinginthedark@acbradio.org Subject: [CnD] intro Hello Everyone My name is Teresa, I'm from Arizona. I was on this e-mail list backing the day well it has been several years since I've been on here. And my question to you all is I have found one recipe for a ham in the crock pot. Which uses brown sugar, or coke a cola Is there other ideas on how to cook A ham in the crock pot, add other or use things besides the brown sugar, or the coke. ___ 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] The Whip then Chill
There is (or used to be) a product called Whip and Chill. I hope this doesn't confuse things. In fact, if I can find it, I researched the product and emailed it to this list. I'll look for it and post it if anyone wants to see it. Nancy - Original Message - From: "Jeri Milton" To: Sent: Sunday, November 18, 2012 10:41 PM Subject: [CnD] The Whip then Chill I don't think it is Cool Whip or Dream Whip because it also calls for Dream Whip. I don't know if the Whip then Chill is something old or what, but I can't find it anywhere. I think we're going to give up on this recipe. Smile. Jeri ___ 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] Mounds Bars
I wonder what would happen if you just left it out. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Sent: Monday, November 19, 2012 8:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Mounds Bars Good recipe but I think I'd rather have one without the paraffin. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Monday, November 19, 2012 8:33 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Mounds Bars Now this sounds like a really good Mounds Bar! Yummy! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean Sent: Monday, November 19, 2012 6:30 PM To: cookinginthedark@acbradio.org Subject: [CnD] Mounds Bars Mounds Bars 1 can of eagle Brand Sweetened condensed Milk 2 14 oz. packages of coconut 1 stick of butter one box of powdered sugar 1 teaspoon of vanilla flavoring 1 12 oz package of milk chocolate Semi-Sweet chips 1 bar of paraffin wax Shift Sugar Melt butter. In a large bowl, mix sugar, butter, coconut, and vanilla flavoring. Press mixture in a buttered 12 inch by 16 inch pan. Place in refrigerator over night. Cut cooled mixture into bars. In a double boiler, melt chocolate and wax. When mixture is totally melted, dip coconut bars into chocolate mixture with a large slotted spoon. Remove bar from chocolate and place on wax paper to cool. ___ 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] Reheating Things In The Microwave Oven
If that was the case with cell phones Then why do we have them? And as for microwaves You can't be paranoid of that! Lol Why have those if you are paranoid of that? I'm glad that some one came out with the micro-wave! Yeah, at times they may not heat things as you would like them to. But I for me prefer the toaster oven, There are things that a micro-wave does not heat good like corn dogs, or Chicken nuggets Or frozen burritos Those I prefer in the toaster oven And pizza as well. lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner Sent: Monday, November 19, 2012 8:13 PM To: cookinginthedark@acbradio.org Subject: [CnD] Reheating Things In The Microwave Oven I remember very well the scare that went around that cell phones caused cancer. I have heard that you can't stand too close to the television because some of the waves can do damage, and on and on it goes. People have used microwave ovens for years without all the harmful results. We use it the most for heating up left-overs and popping popcorn. We have had no trouble with it. It is the best way to heat up food when you are in a hurry. Tom Dickhoner ___ 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] Reheating Food
Well how about using a small electric skillet? Or using a toaster oven if it is just one person? It has same teps as a oven. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Sent: Monday, November 19, 2012 7:02 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food The oven or a small saucepan. That's what I did before I had a microwave Get a single serving ovenproof dish if you want to heat things in the oven. 350 for about fifteen minutes usually works. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon Sent: Monday, November 19, 2012 7:25 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food I will no longer be using a microwave as a matter of personal choice. So . . . What other methods could I use to reheat single servings of casseroles, quinoa etc? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, November 19, 2012 3:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Folks, understand that a microwave is not a nuclear device -- the term "nuke" you food is highly inaccurate. Microwaves use very small radio waves to excite the food and heat it. This is just as spurious as claiming that cell phones cause brain cancer from the waves. Even the recent rise in breast cancer from women who carry their cell phones in their bras is suspected to be a matter of the heat they put off, not the radio waves. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven Sent: Monday, November 19, 2012 2:05 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Hi Sharon. I think whether or not to use a microwave is purely a matter of personal choice. There are those who believe microwaves are harmful, and those who believe they aren't. personally, i have no problems using a microwave and don't feel that any nutritional value is lost when food is cooked or reheated in one. I'd be inclined to just carry on heating your leftovers in it. Hope this helps. Cheers andrew - Original Message - From: "Sharon" To: "Cookinginthedark@Acbradio. Org" Sent: Tuesday, November 20, 2012 4:48 AM Subject: [CnD] Reheating Food I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ 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
[CnD] intro
Hello Everyone My name is Teresa, I'm from Arizona. I was on this e-mail list backing the day well it has been several years since I've been on here. And my question to you all is I have found one recipe for a ham in the crock pot. Which uses brown sugar, or coke a cola Is there other ideas on how to cook A ham in the crock pot, add other or use things besides the brown sugar, or the coke. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Reheating Things In The Microwave Oven
I remember very well the scare that went around that cell phones caused cancer. I have heard that you can't stand too close to the television because some of the waves can do damage, and on and on it goes. People have used microwave ovens for years without all the harmful results. We use it the most for heating up left-overs and popping popcorn. We have had no trouble with it. It is the best way to heat up food when you are in a hurry. Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Mounds Bars
Good recipe but I think I'd rather have one without the paraffin. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Monday, November 19, 2012 8:33 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Mounds Bars Now this sounds like a really good Mounds Bar! Yummy! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean Sent: Monday, November 19, 2012 6:30 PM To: cookinginthedark@acbradio.org Subject: [CnD] Mounds Bars Mounds Bars 1 can of eagle Brand Sweetened condensed Milk 2 14 oz. packages of coconut 1 stick of butter one box of powdered sugar 1 teaspoon of vanilla flavoring 1 12 oz package of milk chocolate Semi-Sweet chips 1 bar of paraffin wax Shift Sugar Melt butter. In a large bowl, mix sugar, butter, coconut, and vanilla flavoring. Press mixture in a buttered 12 inch by 16 inch pan. Place in refrigerator over night. Cut cooled mixture into bars. In a double boiler, melt chocolate and wax. When mixture is totally melted, dip coconut bars into chocolate mixture with a large slotted spoon. Remove bar from chocolate and place on wax paper to cool. ___ 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] Reheating Food
The oven or a small saucepan. That's what I did before I had a microwave Get a single serving ovenproof dish if you want to heat things in the oven. 350 for about fifteen minutes usually works. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon Sent: Monday, November 19, 2012 7:25 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food I will no longer be using a microwave as a matter of personal choice. So . . . What other methods could I use to reheat single servings of casseroles, quinoa etc? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, November 19, 2012 3:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Folks, understand that a microwave is not a nuclear device -- the term "nuke" you food is highly inaccurate. Microwaves use very small radio waves to excite the food and heat it. This is just as spurious as claiming that cell phones cause brain cancer from the waves. Even the recent rise in breast cancer from women who carry their cell phones in their bras is suspected to be a matter of the heat they put off, not the radio waves. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven Sent: Monday, November 19, 2012 2:05 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Hi Sharon. I think whether or not to use a microwave is purely a matter of personal choice. There are those who believe microwaves are harmful, and those who believe they aren't. personally, i have no problems using a microwave and don't feel that any nutritional value is lost when food is cooked or reheated in one. I'd be inclined to just carry on heating your leftovers in it. Hope this helps. Cheers andrew - Original Message - From: "Sharon" To: "Cookinginthedark@Acbradio. Org" Sent: Tuesday, November 20, 2012 4:48 AM Subject: [CnD] Reheating Food I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ 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] Mounds Bars
Now this sounds like a really good Mounds Bar! Yummy! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean Sent: Monday, November 19, 2012 6:30 PM To: cookinginthedark@acbradio.org Subject: [CnD] Mounds Bars Mounds Bars 1 can of eagle Brand Sweetened condensed Milk 2 14 oz. packages of coconut 1 stick of butter one box of powdered sugar 1 teaspoon of vanilla flavoring 1 12 oz package of milk chocolate Semi-Sweet chips 1 bar of paraffin wax Shift Sugar Melt butter. In a large bowl, mix sugar, butter, coconut, and vanilla flavoring. Press mixture in a buttered 12 inch by 16 inch pan. Place in refrigerator over night. Cut cooled mixture into bars. In a double boiler, melt chocolate and wax. When mixture is totally melted, dip coconut bars into chocolate mixture with a large slotted spoon. Remove bar from chocolate and place on wax paper to cool. ___ 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] Mounds Bars
Mounds Bars 1 can of eagle Brand Sweetened condensed Milk 2 14 oz. packages of coconut 1 stick of butter one box of powdered sugar 1 teaspoon of vanilla flavoring 1 12 oz package of milk chocolate Semi-Sweet chips 1 bar of paraffin wax Shift Sugar Melt butter. In a large bowl, mix sugar, butter, coconut, and vanilla flavoring. Press mixture in a buttered 12 inch by 16 inch pan. Place in refrigerator over night. Cut cooled mixture into bars. In a double boiler, melt chocolate and wax. When mixture is totally melted, dip coconut bars into chocolate mixture with a large slotted spoon. Remove bar from chocolate and place on wax paper to cool. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The Whip then Chill
Hi there, I think you all are talking about Ready Whip. It is a powdered mix and comes in packets. BA On 11/19/2012 12:33 AM, Jeri Milton wrote: Hi. Well my husband and I have been researching this mysterious ingredient. You are right, it was real big in the 60's. It's hard to find, but it is still available in some places. However, one of the links listed it's ingredients and oh my goodness! I don't think I want to eat it anyway! It was a lot like what you would find in a toxic waste dump. Lol. I bet it did taste great though, usually the worse things for us taste the absolute best. My mom said she was going to toss the recipe out, but I'll ask her if she still has it and I'll post it tomorrow. Thanks anyway though. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon Sent: Sunday, November 18, 2012 9:58 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] The Whip then Chill I haven't been following this threat but . . . Could it have been whip-and-chill? That used to be like a pudding my mother used to make up a lot in the sixties. You hardly ever see it any more, but it was the best stuff! It was a powdered mix and I think you added water to it. Or perhaps milk. Probably not good for you though. But anyway, I was sorry I couldn't find it anymore. Can you repost the recipe? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Sunday, November 18, 2012 11:41 PM To: cookinginthedark@acbradio.org Subject: [CnD] The Whip then Chill I don't think it is Cool Whip or Dream Whip because it also calls for Dream Whip. I don't know if the Whip then Chill is something old or what, but I can't find it anywhere. I think we're going to give up on this recipe. Smile. Jeri ___ 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] Reheating Food
Oven or stovetop are the two easiest ones. I guess you could put it in a crock pot on low, though how long is a question. The typical way to reheat food in the oven involves either wrapping it in or covering it with Aluminum foil, but since contact with aluminum to food has been postulated as something that may either cause or exacerbate Alzheimer's, that's a risk. A toaster oven may also be an option. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon Sent: Monday, November 19, 2012 6:25 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food I will no longer be using a microwave as a matter of personal choice. So . . . What other methods could I use to reheat single servings of casseroles, quinoa etc? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, November 19, 2012 3:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Folks, understand that a microwave is not a nuclear device -- the term "nuke" you food is highly inaccurate. Microwaves use very small radio waves to excite the food and heat it. This is just as spurious as claiming that cell phones cause brain cancer from the waves. Even the recent rise in breast cancer from women who carry their cell phones in their bras is suspected to be a matter of the heat they put off, not the radio waves. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven Sent: Monday, November 19, 2012 2:05 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Hi Sharon. I think whether or not to use a microwave is purely a matter of personal choice. There are those who believe microwaves are harmful, and those who believe they aren't. personally, i have no problems using a microwave and don't feel that any nutritional value is lost when food is cooked or reheated in one. I'd be inclined to just carry on heating your leftovers in it. Hope this helps. Cheers andrew - Original Message - From: "Sharon" To: "Cookinginthedark@Acbradio. Org" Sent: Tuesday, November 20, 2012 4:48 AM Subject: [CnD] Reheating Food I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ 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] Reheating Food
Conventional oven, toaster oven, or stovetop. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Sharon" To: Sent: Monday, November 19, 2012 6:24 PM Subject: Re: [CnD] Reheating Food I will no longer be using a microwave as a matter of personal choice. So . . . What other methods could I use to reheat single servings of casseroles, quinoa etc? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, November 19, 2012 3:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Folks, understand that a microwave is not a nuclear device -- the term "nuke" you food is highly inaccurate. Microwaves use very small radio waves to excite the food and heat it. This is just as spurious as claiming that cell phones cause brain cancer from the waves. Even the recent rise in breast cancer from women who carry their cell phones in their bras is suspected to be a matter of the heat they put off, not the radio waves. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven Sent: Monday, November 19, 2012 2:05 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Hi Sharon. I think whether or not to use a microwave is purely a matter of personal choice. There are those who believe microwaves are harmful, and those who believe they aren't. personally, i have no problems using a microwave and don't feel that any nutritional value is lost when food is cooked or reheated in one. I'd be inclined to just carry on heating your leftovers in it. Hope this helps. Cheers andrew - Original Message - From: "Sharon" To: "Cookinginthedark@Acbradio. Org" Sent: Tuesday, November 20, 2012 4:48 AM Subject: [CnD] Reheating Food I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ 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] Reheating Food
I will no longer be using a microwave as a matter of personal choice. So . . . What other methods could I use to reheat single servings of casseroles, quinoa etc? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, November 19, 2012 3:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Folks, understand that a microwave is not a nuclear device -- the term "nuke" you food is highly inaccurate. Microwaves use very small radio waves to excite the food and heat it. This is just as spurious as claiming that cell phones cause brain cancer from the waves. Even the recent rise in breast cancer from women who carry their cell phones in their bras is suspected to be a matter of the heat they put off, not the radio waves. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven Sent: Monday, November 19, 2012 2:05 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Hi Sharon. I think whether or not to use a microwave is purely a matter of personal choice. There are those who believe microwaves are harmful, and those who believe they aren't. personally, i have no problems using a microwave and don't feel that any nutritional value is lost when food is cooked or reheated in one. I'd be inclined to just carry on heating your leftovers in it. Hope this helps. Cheers andrew - Original Message - From: "Sharon" To: "Cookinginthedark@Acbradio. Org" Sent: Tuesday, November 20, 2012 4:48 AM Subject: [CnD] Reheating Food I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ 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 graham crackers
I always figured that it is referring to the entire cracker rather than the separated squares, although I could be mistaken. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Nancy Martin" To: Sent: Saturday, November 17, 2012 3:49 PM Subject: [CnD] question about graham crackers Hi everyone, I am looking for a little confirmation about a recipe. The recipe calls for 32 graham crackers. Packs of grahams are two square crackers together to form a rectangle. Is the 32 crackers talking about the 32 squares? I hope I'm making sense. I've read several recipes using grahams and never found clear indication of what to use. thanks, Nancy Martin ___ 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] Steak with Coffee and Onions
Not at all which surprised me too. That was black brewed coffee without any additives like sugar or sugar substitute from packets the only thing that could have done that was the onion. On Mon, 19 Nov 2012, Shannon Hannah wrote: > Thanks for posting this. I really wanted to try this but was worried that if > would taste like coffee. > Shannon > - Original Message - From: "Jude DaShiell" > To: "Cooking In The Dark" > Sent: Sunday, November 18, 2012 7:57 PM > Subject: Re: [CnD] Steak with Coffee and Onions > > > >I tried this recipe and it's a keeper. First thing to note is that no > > coffee flavor was in the steak or the onion. The juice that was left > > over was sweet from the onion. The steaks were very tender and it was > > possible to eat all of them. Next time I make this, I'll put barbecue > > sauce on the steak when it comes from the crockpot and I think I will > > use mushrooms now that I have a base line for comparison. The > > tenderness of the chuck steak was to the point that I had no need of a > > knife to cut any of it up. Finally, the cook time was 8 hours. I don't > > think cooking much longer than that is a good idea. > > > > On Sun, 18 Nov 2012, Jude DaShiell wrote: > > > > > I should know by later on this evening if this recipe is a keeper. I'm > > > only using one onion but it's a very large onion so could qualify as two. > > > What has me curious about this recipe and I may check this out later if I > > > make this recipe again is how mushrooms would go in this recipe. > > > Mushrooms have their own acid but what the taste combination would be in > > > this kind of recipe with mushrooms added I don't yet know. In any case, I > > > put the onion halved into a reynolds cooking bag after that bag was put > > > into the 4 quart crockpot and put two chuck steaks on top of the onions. > > > I ended up laying the steaks so they cross each other and folding the meat > > > down around the onions then I poured two cups of brewed coffee into the > > > crockpot and put it on low at 12:18P.M. On Thu, 18 Oct 2012, Shannon > > > Hannah wrote: > > > > > > > The tips in this recipe are not mine. I haven't tried this recipe yet. > > > > Shannon > > > > > > > > Steak with Coffee and Onions > > > > > > > > 2 to 6 pieces of steak > > > > 2 to 4 onions > > > > 2 cups brewed coffee > > > > > > > > Cut onions in half and place, cut side down, in the pot. Place steaks on > > > > top. Then add 2 cups of brewed coffee. You can cook on high if you will > > > > be there or cook it on low and come home to a treat! > > > > > > > > I often add 2 potatoes, wrapped in foil for the top layer. Then all you > > > > need is a salad. This works well with a roast as well. Just put your > > > > veggies on the bottom and meat on top, then add the coffee. The acid in > > > > the coffee makes even cheaper cuts of meat come out tender. > > > > ___ > > > > Cookinginthedark mailing list > > > > Cookinginthedark@acbradio.org > > > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > > > > > > > > > --- > > > jude > > > Adobe fiend for failing to Flash > > > > > > > > > ___ > > > Cookinginthedark mailing list > > > Cookinginthedark@acbradio.org > > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > > > > > --- > > jude > > Adobe fiend for failing to Flash > > > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- jude Adobe fiend for failing to Flash ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey pie and chess pie recipes
Hi Jody here. I am going to get a dog from Fidelco on Nov 30. Thanks for all the great recipes. Sent from my iPhone On Nov 19, 2012, at 4:44 AM, "A.J. LaPointe" wrote: > Hi Shubert is from Fidelco in Conn and he is a Shepard tall and slim Andy > > -Original Message- From: Dena Polston > Sent: Monday, November 19, 2012 3:52 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Turkey pie and chess pie recipes > > What kind of dog is Schubert and from which school did you get him? > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe > Sent: Sunday, November 18, 2012 7:55 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Turkey pie and chess pie recipes > > Hi, Shubert is my guide dog. I miss my mother's cooking too. My mother > used to make all kinds of things that everyone, friends, neighbors and > family would look forward to having. To this day, I run into someone who > says that they remember my Mom's food. The problem is, she never would take > the time to teach me although I asked...She would of either started before I > got there or, it would be done.I will be more than happy to share some > of her recipes as I try them myself. My wife remembers some of her things > and is researching on the internet to get reference.. Andy and Shubert > > -Original Message- From: Dena Polston > Sent: Saturday, November 17, 2012 7:20 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Turkey pie and chess pie recipes > > Well, good luck on working with your mother's recipe. I miss having my > mother's cooking, especially at the holiday times. I'll look forward to > seeing the recipe when you perfect it. > > BTW, Who is Schubert? Guide dog? Cat? > > To keep this on topic. I'll put at least one recipe here. > I ate this pie at a restaurant here in Muncie, Indiana and it was delicious. > The restaurant has closed and I sure do miss his food! > > > History of Chess Pie > > No one has ever been able to determine how chess pie came about its name, > but the colorful explanations make for great table conversation. > Some say gentlemen were served this sweet pie as they retreated to a room to > play chess. Others say the name was derived from > Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story > suggests that > the dessert is so high in sugar that it kept well in pie chests at room > temperature and was therefore called “chest pie.” > Southern drawl slurred the name into > chess pie. Or, perhaps, a lemony version of the pie was so close to the > traditional > English lemon curd pie, often called “cheese” > pie, that chess pie became its american name. > > Chess Pie Recipe Basics > > Chess pie may be a chameleon confection, but at its heart are always the > basic four ingredients—flour, butter, sugar, and > eggs. And preparation is never much more than a little stirring and about > half an > hour in the oven. > “There are a lot of similar desserts that share the same ingredients,” > explains cookbook author Jeanne Volz. “That’s because > the South was at one time agrarian, and a farm woman had to cook with what > was there—things like eggs, butter, sugar, and > cornmeal. She’d put it all together and try to make something out of it, and > when > it was good, she’d try to remember what > she did.” > Of course, you can get fancy with flavorings such as lemon juice. Or add a > dash of > nutmeg, ginger, or cinnamon. Sprinkle in > some flaked coconut or toasted chopped pecans. Some believe a splash of > buttermilk makes chess pie better; others swear by > a tablespoon of vinegar. To double the already-decadent richness of chess > pie, stir > in cocoa powder. > Classic Chess Pie > > This old-fashioned pie typically has two distinctive ingredients, cornmeal > and vinegar, > plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. > This > version is made easy with the use of refrigerated pie crusts. > > Yield: 1 (9-inch) pie > Recipe from > Southern Living > > Ingredients > > 1/2 (15-ounce) package refrigerated piecrusts > 2 cups sugar > 2 tablespoons cornmeal > 1 tablespoon all-purpose flour > 1/4 teaspoon salt > 1/2 cup butter or margarine, melted > 1/4 cup milk > 1 tablespoon white vinegar > 1/2 teaspoon vanilla extract > 4large eggs, lightly beaten > > Preparation > > Fit piecrust into a 9-inch pieplate according to package directions; fold > edges under, and crimp. > Line pastry with aluminum foil, and fill with pie weights or dried beans. > Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more > minutes or until golden. Cool. > Stir together sugar and next 7 ingredients until blended. Add eggs, stirring > well. > Pour into piecrust. > Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after > 10 minutes to prevent excessive browning. Cool completely on a wire rack. > > > Coc
Re: [CnD] Reheating Food
Folks, understand that a microwave is not a nuclear device -- the term "nuke" you food is highly inaccurate. Microwaves use very small radio waves to excite the food and heat it. This is just as spurious as claiming that cell phones cause brain cancer from the waves. Even the recent rise in breast cancer from women who carry their cell phones in their bras is suspected to be a matter of the heat they put off, not the radio waves. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven Sent: Monday, November 19, 2012 2:05 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reheating Food Hi Sharon. I think whether or not to use a microwave is purely a matter of personal choice. There are those who believe microwaves are harmful, and those who believe they aren't. personally, i have no problems using a microwave and don't feel that any nutritional value is lost when food is cooked or reheated in one. I'd be inclined to just carry on heating your leftovers in it. Hope this helps. Cheers andrew - Original Message - From: "Sharon" To: "Cookinginthedark@Acbradio. Org" Sent: Tuesday, November 20, 2012 4:48 AM Subject: [CnD] Reheating Food I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ 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] Reheating Food
Hi Sharon. I think whether or not to use a microwave is purely a matter of personal choice. There are those who believe microwaves are harmful, and those who believe they aren't. personally, i have no problems using a microwave and don't feel that any nutritional value is lost when food is cooked or reheated in one. I'd be inclined to just carry on heating your leftovers in it. Hope this helps. Cheers andrew - Original Message - From: "Sharon" To: "Cookinginthedark@Acbradio. Org" Sent: Tuesday, November 20, 2012 4:48 AM Subject: [CnD] Reheating Food I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ 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] [CnD} recipe: zippy cranberry Appetizer
Zippy Cranberry Appetizer Prep: 20 min. + chilling Yield: 10 Servings 10 Ingredients 1/2 cup Imperial SugarR / Dixie CrystalsR Granulated Sugar 1/2 cup packed brown sugar 1 cup water 1 package (12 ounces) fresh or frozen cranberries 1 to 3 tablespoons prepared horseradish 1 tablespoon Dijon mustard 1 package(8 ounces) cream cheese, softened Assorted crackers Directions In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture. Yield: 2-1/2 cups. Nutritional Facts 1 serving (1/4 cup) equals178 calories, 8 g fat (5 g saturated fat), 25 mg cholesterol, 114 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Originally published as Zippy Cranberry Appetizer in Taste of Home October/November 2005, p13 -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Monday, November 19, 2012 10:28 AM To: cookinginthedark@acbradio.org Subject: [CnD] Old-fashioned Orange Icebox Cookies Old Fashioned Orange Ice Box Cookies 1 c Margarine -- softened 1/2 c Sugar 1/2 c Packed light brown sugar 1 Egg 2 tb Orange juice 1/8 ts Vanilla 2 1/2 c Flour 1/4 ts Salt 1/4 ts Baking soda 1 tb Orange peel -- grated 1/2 c Pecans -- finely chopd In large bowl of mixer, beat margarine and sugars until well blended. Add egg and beat until light and fluffy. Beat in orange juice and vanilla. Stir together flour, salt and baking soda. Stir into butter mixture. Stir in grated orange peel and chopped pecans. If necessary, chill briefly until easy to handle. On waxed paper, form into two 1 1/4" diam. rolls. Wrap in waxed paper. Chill for 3 hours, or until firm. Slice 3/16th " thick. Place 1/2" apart on ungreased baking sheet. Bake at 375 F. oven for 8-9 minutes until just golden. Remove to rack to cool. ___ 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] Reheating Food
I'm hearing more and more about microwaving destroying nutrition. What options are there for reheating food, especially small amounts of food without cooking them any longer than they are already cooked? For example, I have left over quinoa, and I have left over fish with spinach and pineapple. Sharon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Steak with Coffee and Onions
Thanks for posting this. I really wanted to try this but was worried that if would taste like coffee. Shannon - Original Message - From: "Jude DaShiell" To: "Cooking In The Dark" Sent: Sunday, November 18, 2012 7:57 PM Subject: Re: [CnD] Steak with Coffee and Onions I tried this recipe and it's a keeper. First thing to note is that no coffee flavor was in the steak or the onion. The juice that was left over was sweet from the onion. The steaks were very tender and it was possible to eat all of them. Next time I make this, I'll put barbecue sauce on the steak when it comes from the crockpot and I think I will use mushrooms now that I have a base line for comparison. The tenderness of the chuck steak was to the point that I had no need of a knife to cut any of it up. Finally, the cook time was 8 hours. I don't think cooking much longer than that is a good idea. On Sun, 18 Nov 2012, Jude DaShiell wrote: I should know by later on this evening if this recipe is a keeper. I'm only using one onion but it's a very large onion so could qualify as two. What has me curious about this recipe and I may check this out later if I make this recipe again is how mushrooms would go in this recipe. Mushrooms have their own acid but what the taste combination would be in this kind of recipe with mushrooms added I don't yet know. In any case, I put the onion halved into a reynolds cooking bag after that bag was put into the 4 quart crockpot and put two chuck steaks on top of the onions. I ended up laying the steaks so they cross each other and folding the meat down around the onions then I poured two cups of brewed coffee into the crockpot and put it on low at 12:18P.M. On Thu, 18 Oct 2012, Shannon Hannah wrote: > The tips in this recipe are not mine. I haven't tried this recipe yet. > Shannon > > Steak with Coffee and Onions > > 2 to 6 pieces of steak > 2 to 4 onions > 2 cups brewed coffee > > Cut onions in half and place, cut side down, in the pot. Place steaks > on top. Then add 2 cups of brewed coffee. You can cook on high if you > will be there or cook it on low and come home to a treat! > > I often add 2 potatoes, wrapped in foil for the top layer. Then all you > need is a salad. This works well with a roast as well. Just put your > veggies on the bottom and meat on top, then add the coffee. The acid in > the coffee makes even cheaper cuts of meat come out tender. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > --- jude Adobe fiend for failing to Flash ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- jude Adobe fiend for failing to Flash ___ 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] Old-fashioned Orange Icebox Cookies
Old Fashioned Orange Ice Box Cookies 1 c Margarine -- softened 1/2 c Sugar 1/2 c Packed light brown sugar 1 Egg 2 tb Orange juice 1/8 ts Vanilla 2 1/2 c Flour 1/4 ts Salt 1/4 ts Baking soda 1 tb Orange peel -- grated 1/2 c Pecans -- finely chopd In large bowl of mixer, beat margarine and sugars until well blended. Add egg and beat until light and fluffy. Beat in orange juice and vanilla. Stir together flour, salt and baking soda. Stir into butter mixture. Stir in grated orange peel and chopped pecans. If necessary, chill briefly until easy to handle. On waxed paper, form into two 1 1/4" diam. rolls. Wrap in waxed paper. Chill for 3 hours, or until firm. Slice 3/16th " thick. Place 1/2" apart on ungreased baking sheet. Bake at 375 F. oven for 8-9 minutes until just golden. Remove to rack to cool. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] orange nut bread
Dessert ORANGE NUT BREAD 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons butter 1/2 cup boiling water 2 tablespoons grated orange rind 1/3 cup orange juice 1 cup sugar 2 teaspoons vanilla 1 egg, slightly beaten 1/2 cup chopped walnuts Grease an 8 1/2-by-4 1/2-inch loaf pan. Sift flour, baking soda, baking powder and salt. Melt butter in boiling water. Add orange rind, orange juice, sugar, vanilla and beaten egg and blend. Sift dry ingredients over orange mixture. Add nuts. Stir just until flour is damp. Batter will be lumpy. Pour into prepared pan. Bake at 350 degrees for 1 hour. Orange Glaze 1/4 cup butter 2/3 cup white sugar 1/3 cup orange juice In a small saucepan, combine the butter, sugar and orange juice over medium heat. Stir frequently until the sugar and butter are dissolved. Remove from the heat and pour over a warm cake. -- I am using the free version of SPAMfighter. SPAMfighter has removed 3162 of my spam emails to date. Get the free SPAMfighter here: http://www.spamfighter.com/len Do you have a slow PC? Try Free scan http://www.spamfighter.com/SLOW-PCfighter?cid=sigen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] orange cake
Dessert Orange Cake 1pkg. yellow cake mix 1 pkg. orange Jello 3/4 c. apricot nectar 2/3 c. Wesson oil Mix and beat 3 minutes. Add: 2 tsp. orange extract 4 beaten eggs Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool. ICING 1 1/2 c. powdered sugar 3 tbsp. orange juice -- I am using the free version of SPAMfighter. SPAMfighter has removed 3162 of my spam emails to date. Get the free SPAMfighter here: http://www.spamfighter.com/len Do you have a slow PC? Try Free scan http://www.spamfighter.com/SLOW-PCfighter?cid=sigen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] oorange tea nuffins
Dessert ORANGE TEA MUFFINS 1-1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup butter or margarine melted 1/2 cup fresh orange juice 2 eggs grated rind of 1 orange Topping sugar cubes, orange juice Preheat oven to 375 degrees F, prepare pans. Combine first 4 ingredients and blend well. Melt butter, take off heat and stir in orange juice, rind and eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins. Orange Muffins 3 cups flour 1 1/4 cups sugar 2 teaspoons baking powder 1 1/4 cups milk 3/4 cup vegetable oil 2 eggs 4 teaspoons grated orange zest 1 cup chocolate chips, optional Preheat the oven to 350 F. Line 1/2 cup muffin cups with liners. Combine the >> flour, sugar and baking powder in a large bowl. Make a well in the center of the flour mixture. In another bowl, mix the milk, oil, eggs and orange zest. Stir milk mixture into the dry ingredients, the mixture will be lumpy. If desired add the chocolate chips. Divide the batter among the muffin cups Bake the muffins until the tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack. -- I am using the free version of SPAMfighter. SPAMfighter has removed 3162 of my spam emails to date. Get the free SPAMfighter here: http://www.spamfighter.com/len Do you have a slow PC? Try Free scan http://www.spamfighter.com/SLOW-PCfighter?cid=sigen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for cookie recipe
I used to have a orange cookie recipe. It had orange juice or rind in it. It was a roll out cookie and after baking you dipped the ends of the cookie in melted chocolate. If anyone has this or something similar, please post. Thanks! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey pie and chess pie recipes
Hi Shubert is from Fidelco in Conn and he is a Shepard tall and slim Andy -Original Message- From: Dena Polston Sent: Monday, November 19, 2012 3:52 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes What kind of dog is Schubert and from which school did you get him? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Sunday, November 18, 2012 7:55 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes Hi, Shubert is my guide dog. I miss my mother's cooking too. My mother used to make all kinds of things that everyone, friends, neighbors and family would look forward to having. To this day, I run into someone who says that they remember my Mom's food. The problem is, she never would take the time to teach me although I asked...She would of either started before I got there or, it would be done.I will be more than happy to share some of her recipes as I try them myself. My wife remembers some of her things and is researching on the internet to get reference.. Andy and Shubert -Original Message- From: Dena Polston Sent: Saturday, November 17, 2012 7:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes Well, good luck on working with your mother's recipe. I miss having my mother's cooking, especially at the holiday times. I'll look forward to seeing the recipe when you perfect it. BTW, Who is Schubert? Guide dog? Cat? To keep this on topic. I'll put at least one recipe here. I ate this pie at a restaurant here in Muncie, Indiana and it was delicious. The restaurant has closed and I sure do miss his food! History of Chess Pie No one has ever been able to determine how chess pie came about its name, but the colorful explanations make for great table conversation. Some say gentlemen were served this sweet pie as they retreated to a room to play chess. Others say the name was derived from Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story suggests that the dessert is so high in sugar that it kept well in pie chests at room temperature and was therefore called “chest pie.” Southern drawl slurred the name into chess pie. Or, perhaps, a lemony version of the pie was so close to the traditional English lemon curd pie, often called “cheese” pie, that chess pie became its american name. Chess Pie Recipe Basics Chess pie may be a chameleon confection, but at its heart are always the basic four ingredients—flour, butter, sugar, and eggs. And preparation is never much more than a little stirring and about half an hour in the oven. “There are a lot of similar desserts that share the same ingredients,” explains cookbook author Jeanne Volz. “That’s because the South was at one time agrarian, and a farm woman had to cook with what was there—things like eggs, butter, sugar, and cornmeal. She’d put it all together and try to make something out of it, and when it was good, she’d try to remember what she did.” Of course, you can get fancy with flavorings such as lemon juice. Or add a dash of nutmeg, ginger, or cinnamon. Sprinkle in some flaked coconut or toasted chopped pecans. Some believe a splash of buttermilk makes chess pie better; others swear by a tablespoon of vinegar. To double the already-decadent richness of chess pie, stir in cocoa powder. Classic Chess Pie This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. This version is made easy with the use of refrigerated pie crusts. Yield: 1 (9-inch) pie Recipe from Southern Living Ingredients 1/2 (15-ounce) package refrigerated piecrusts 2 cups sugar 2 tablespoons cornmeal 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/2 cup butter or margarine, melted 1/4 cup milk 1 tablespoon white vinegar 1/2 teaspoon vanilla extract 4large eggs, lightly beaten Preparation Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust. Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above. Southern Living MARCH 2000 -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Saturday, November 17, 2012 6:51 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD
Re: [CnD] Turkey pie and chess pie recipes
What kind of dog is Schubert and from which school did you get him? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Sunday, November 18, 2012 7:55 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes Hi, Shubert is my guide dog. I miss my mother's cooking too. My mother used to make all kinds of things that everyone, friends, neighbors and family would look forward to having. To this day, I run into someone who says that they remember my Mom's food. The problem is, she never would take the time to teach me although I asked...She would of either started before I got there or, it would be done.I will be more than happy to share some of her recipes as I try them myself. My wife remembers some of her things and is researching on the internet to get reference.. Andy and Shubert -Original Message- From: Dena Polston Sent: Saturday, November 17, 2012 7:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey pie and chess pie recipes Well, good luck on working with your mother's recipe. I miss having my mother's cooking, especially at the holiday times. I'll look forward to seeing the recipe when you perfect it. BTW, Who is Schubert? Guide dog? Cat? To keep this on topic. I'll put at least one recipe here. I ate this pie at a restaurant here in Muncie, Indiana and it was delicious. The restaurant has closed and I sure do miss his food! History of Chess Pie No one has ever been able to determine how chess pie came about its name, but the colorful explanations make for great table conversation. Some say gentlemen were served this sweet pie as they retreated to a room to play chess. Others say the name was derived from Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story suggests that the dessert is so high in sugar that it kept well in pie chests at room temperature and was therefore called “chest pie.” Southern drawl slurred the name into chess pie. Or, perhaps, a lemony version of the pie was so close to the traditional English lemon curd pie, often called “cheese” pie, that chess pie became its american name. Chess Pie Recipe Basics Chess pie may be a chameleon confection, but at its heart are always the basic four ingredients—flour, butter, sugar, and eggs. And preparation is never much more than a little stirring and about half an hour in the oven. “There are a lot of similar desserts that share the same ingredients,” explains cookbook author Jeanne Volz. “That’s because the South was at one time agrarian, and a farm woman had to cook with what was there—things like eggs, butter, sugar, and cornmeal. She’d put it all together and try to make something out of it, and when it was good, she’d try to remember what she did.” Of course, you can get fancy with flavorings such as lemon juice. Or add a dash of nutmeg, ginger, or cinnamon. Sprinkle in some flaked coconut or toasted chopped pecans. Some believe a splash of buttermilk makes chess pie better; others swear by a tablespoon of vinegar. To double the already-decadent richness of chess pie, stir in cocoa powder. Classic Chess Pie This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. This version is made easy with the use of refrigerated pie crusts. Yield: 1 (9-inch) pie Recipe from Southern Living Ingredients 1/2 (15-ounce) package refrigerated piecrusts 2 cups sugar 2 tablespoons cornmeal 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/2 cup butter or margarine, melted 1/4 cup milk 1 tablespoon white vinegar 1/2 teaspoon vanilla extract 4large eggs, lightly beaten Preparation Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust. Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above. Southern Living MARCH 2000 -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of A.J. LaPointe Sent: Saturday, November 17, 2012 6:51 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Turkey Gravy. Yes, I need to put it together first. I have never done it before, she doesn't have a recipe anywhere but, when I get it together, I will indeed share it with everyone... Andy and Shubert -Original Message- From: Dena Pols
