Re: [CnD] Lasagna
I know you meant the sausage, LOL! Becky - Original Message - From: "Charles Rivard via Cookinginthedark" To: Cc: "Charles Rivard" Sent: Wednesday, June 01, 2016 9:57 AM Subject: Re: [CnD] Lasagna No, he won't. He's dead. Good sausage, though. (I just had to be ornery.) If you think you're finished, you! really! are! finished!! -Original Message- From: Becky McCullough via Cookinginthedark Sent: Wednesday, June 01, 2016 7:59 AM To: cookinginthedark@acbradio.org Cc: Becky McCullough Subject: Re: [CnD] Lasagna Jimmy Dean would work too. Becky - Original Message - From: "Teresa Mullen via Cookinginthedark" To: Cc: "Teresa Mullen" Sent: Tuesday, May 31, 2016 1:37 PM Subject: Re: [CnD] Lasagna You probably could use Johnsonville Italian sausage as well. Those come in links I believe five of them. Hot or mild Italian sausage Teresa MullenSent from my iPhone On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark wrote: I use the entire package of the hillshire all beef sausage, it feels like a horse shoe There is only one size. Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 31, 2016 9:56 AM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Lasagna How much sausage should be used? If you think you're finished, you! really! are! finished!! -Original Message- From: Sugar via Cookinginthedark Sent: Tuesday, May 31, 2016 11:34 AM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Lasagna Sugar’s Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don’t forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 31, 2016 9:30 AM To: [cookinginthedark@acbradio.org] Cc: Teresa Mullen Subject: [CnD] Lasagna Hello everyone Does anyone have an easy recipe for lasagna? It would be greatly appreciated thanks in advance take care all of you and happy cooking Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast
[CnD] Susie's NO BAKE PEANUT BUTTER MARSHMALLOW SQUARES
Susie's NO BAKE PEANUT BUTTER MARSHMALLOW SQUARES 2 cups creamy peanut butter 1/2 cup unsalted butter one 11 oz. bag butterscotch chips two 10.5 oz. bags mini marshmallows Heat a large pot over low heat, mix together peanut butter, butter, butterscotch chips. Stir constantly until completely melted, smooth. Remove from heat, set aside to cool 10 minutes. Fold in marshmallows until evenly coated. Spray a 9x13" baking dish with nonstick cooking spray then spread mixture in pan. Let sit at room temperature or in fridge until firm. "I Rather Walk In Darkness With God, Than To Walk Alone In The Light" -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lasagna
I've never tried that but you can try what you like and make it your own Smile and thanks for the ideas sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Becky McCullough via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, June 01, 2016 5:59 AM To: cookinginthedark@acbradio.org Cc: Becky McCullough Subject: Re: [CnD] Lasagna Jimmy Dean would work too. Becky - Original Message - From: "Teresa Mullen via Cookinginthedark" To: Cc: "Teresa Mullen" Sent: Tuesday, May 31, 2016 1:37 PM Subject: Re: [CnD] Lasagna You probably could use Johnsonville Italian sausage as well. Those come in links I believe five of them. Hot or mild Italian sausage Teresa MullenSent from my iPhone > On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark > wrote: > > I use the entire package of the hillshire all beef sausage, it feels like > a horse shoe > There is only one size. > Sugar > Knowing your own darkness is the best method for dealing with the > darknesses of other people. > -Filled with light, Sugar. > > > -Original Message- > From: Charles Rivard via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, May 31, 2016 9:56 AM > To: cookinginthedark@acbradio.org > Cc: Charles Rivard > Subject: Re: [CnD] Lasagna > > How much sausage should be used? > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- > From: Sugar via Cookinginthedark > Sent: Tuesday, May 31, 2016 11:34 AM > To: cookinginthedark@acbradio.org > Cc: Sugar > Subject: Re: [CnD] Lasagna > > Sugar’s Lasagna > > My Daniel just loves all the beef in it! > > Ingrediants: > 2lbs of lean beef(4%) > 2lbs of mozarela(saving a cup for topping) > 1 16oz. Parmesan cheese(kraft in container) > 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg > salt and pepper to taste > 12 lasagna noodles(boiling 2-3 extras in case one breaks) > 1 can black, pitted olives > 1sm. green pepper > 1sm. red pepper > 1sm. red onion > garlic to taste > (Italian sausage(mild) > at times I use "hillshire" smoked Italian sausage) salt for boiling water > 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic > with mushrooms) Pam( to spray cassarole dish > > Instructions: > in a rolling boil of hot water, place noodles up to 12 minutes, or until > noodles are slightly soften while noodles are boiling, heat and brown meat > and sausage, and since I use the 4% lean beef, no need to drain... > adding veggies, all chopped, continue to stir, then pour entire speghetti > sauce in, for a slow simmer(don’t forget to season your beef with your > choice of spices) preheat oven at 350 degrees for 15 minutes: > on a piece of foil, lay out noodles to cool, being careful not to burn > your fingers...smile... > now mix your cheeses, placing all cheeses in a bowl, and the egg, as the > egg plays like a glue remember to save at least 1 cup of mozeralla for > topping. > mix all together until a dough like substance, making sure egg has been > broken and spread through out mixture. > Add some pepper to cheese about half a tea spoon, or to taste Now the fun > begins! > 1st layer: your meat sauce > 2nd: noodles > 3: cheese > repeat for 3 layers, being very generous with cheese, as you may have some > left over, if that happens, and you have a few noodles left, take all left > overs and roll up and place in oven for bit size stuffed noodles. > the same foil paper you used to place the noodles on, can be used to cover > lasagna . > bake for 35-45 minutes, or until all melted remember your meat has already > been browned... > last 15 minutes, remove foil and let sit for a few minutes more removing > out of the oven, to cool for about 10 minutes before sliceing. > > Enjoy > Sugar > > Knowing your own darkness is the best method for dealing with the > darknesses of other people. > -Filled with light, Sugar. > > -Original Message- > From: Teresa Mullen via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, May 31, 2016 9:30 AM > To: [cookinginthedark@acbradio.org] > Cc: Teresa Mullen > Subject: [CnD] Lasagna > > Hello everyone > Does anyone have an easy recipe for lasagna? > It would be greatly appreciated thanks in advance take care all of you and > happy cooking > > Teresa MullenSent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing
Re: [CnD] Lasagna
No, he won't. He's dead. Good sausage, though. (I just had to be ornery.) If you think you're finished, you! really! are! finished!! -Original Message- From: Becky McCullough via Cookinginthedark Sent: Wednesday, June 01, 2016 7:59 AM To: cookinginthedark@acbradio.org Cc: Becky McCullough Subject: Re: [CnD] Lasagna Jimmy Dean would work too. Becky - Original Message - From: "Teresa Mullen via Cookinginthedark" To: Cc: "Teresa Mullen" Sent: Tuesday, May 31, 2016 1:37 PM Subject: Re: [CnD] Lasagna You probably could use Johnsonville Italian sausage as well. Those come in links I believe five of them. Hot or mild Italian sausage Teresa MullenSent from my iPhone On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark wrote: I use the entire package of the hillshire all beef sausage, it feels like a horse shoe There is only one size. Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 31, 2016 9:56 AM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Lasagna How much sausage should be used? If you think you're finished, you! really! are! finished!! -Original Message- From: Sugar via Cookinginthedark Sent: Tuesday, May 31, 2016 11:34 AM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Lasagna Sugar’s Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don’t forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 31, 2016 9:30 AM To: [cookinginthedark@acbradio.org] Cc: Teresa Mullen Subject: [CnD] Lasagna Hello everyone Does anyone have an easy recipe for lasagna? It would be greatly appreciated thanks in advance take care all of you and happy cooking Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginth
Re: [CnD] Lasagna
Jimmy Dean would work too. Becky - Original Message - From: "Teresa Mullen via Cookinginthedark" To: Cc: "Teresa Mullen" Sent: Tuesday, May 31, 2016 1:37 PM Subject: Re: [CnD] Lasagna You probably could use Johnsonville Italian sausage as well. Those come in links I believe five of them. Hot or mild Italian sausage Teresa MullenSent from my iPhone On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark wrote: I use the entire package of the hillshire all beef sausage, it feels like a horse shoe There is only one size. Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 31, 2016 9:56 AM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Lasagna How much sausage should be used? If you think you're finished, you! really! are! finished!! -Original Message- From: Sugar via Cookinginthedark Sent: Tuesday, May 31, 2016 11:34 AM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Lasagna Sugar’s Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don’t forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled with light, Sugar. -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 31, 2016 9:30 AM To: [cookinginthedark@acbradio.org] Cc: Teresa Mullen Subject: [CnD] Lasagna Hello everyone Does anyone have an easy recipe for lasagna? It would be greatly appreciated thanks in advance take care all of you and happy cooking Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cooki
Re: [CnD] Vague recipes
Where did you get the casserole Braille cookbook? Becky - Original Message - From: "John McConnell via Cookinginthedark" To: Cc: "John McConnell" Sent: Monday, May 30, 2016 4:56 PM Subject: [CnD] Vague recipes Hello: We have the Casserole Classics cookbook in Braille. In Vol. I. we did the chicken and dressing casserole. The recipe called for cans of soups, evaporated milk, and even half cans of ingredients. My point is, there were no can sizes given. Therefore, I had to guess. The final instructions were to bake at dg425 for about 25 minutes, or "until golden brown." I frankly, due to our oven temperature, increased the baking time. When people who are blind/visually impaired create a recipe, especially for those of us who also like to cook. They should be more explicit, specific in regard to exact ingredients. Just my opinion. Thank you. Regards, John and Carol McConnell ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
