Re: [CnD] jiffy corn bread mix

[Steve Stewart via Cookinginthedark]

ok, that is what I want to know. I ask a friend of mine how much milk, but 
did not think of egg.


-Original Message- 
From: Nicole Massey via Cookinginthedark

Sent: Wednesday, July 20, 2016 10:50 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] jiffy corn bread mix

Yep -- one egg and if I remember correctly also a quarter cup of milk.

-Original Message-
From: Steve Stewart via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Wednesday, July 20, 2016 10:35 PM
To: cookinginthedark 
Cc: Steve Stewart 
Subject: [CnD] jiffy corn bread mix

does any one knows if jifffy corn bread mix needs an egg in it? I am not 
sure. thanks.  Steve Stewart CnD Moderator email; cookda...@suddenlink.net 
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CnD Moderator
email; cookda...@suddenlink.net 


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Re: [CnD] jiffy corn bread mix

[Nicole Massey via Cookinginthedark]

Yep -- one egg and if I remember correctly also a quarter cup of milk.

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 10:35 PM
To: cookinginthedark 
Cc: Steve Stewart 
Subject: [CnD] jiffy corn bread mix

does any one knows if jifffy corn bread mix needs an egg in it? I am not sure. 
thanks.  Steve Stewart CnD Moderator email; cookda...@suddenlink.net 
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Re: [CnD] One Final Comment

[Kimsan via Cookinginthedark]

I will say I have learned a lot and cannot wait to start trying some of the 
things I've read on here.

Smoking meats, deep frying, just to name a couple. I hope I didn't lose any of 
those emails smile.
Keep them coming everyone.
Kimsan Song
kimsans...@outlook.com

-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 10:41 AM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg 
Subject: [CnD] One Final Comment

I just want to chime in here and say that everyone's abilities are different, 
blind or otherwise. Each of us has an informal list of things we prefer not to 
do, whether it's deep frying or using the broiler or grilling outside. So what 
one of us has tested and found to be easy to do might be difficult for someone 
else, and vice versa.

 

Therefore, I think a judicious use of the delete key is in order: if it's 
something you don't want to tackle, delete it! 

 

Susie

 

 

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Re: [CnD] crazy cake

[Marie Rudys via Cookinginthedark]

I wasn't pulling your leg with my answer to Courtney's question.  I was just 
trying to explain why this particular cake was wacky, crazy, or cock-eyed.  I 
like Peg Bracken.  She makes me laugh.  Wish I could get another copy of I Hate 
to Cook Book, and even I Hate to Housekeep.  Just those titles alone makes me 
laugh.  I love reading books that make me react.  I just downloaded 2 of her 
books from Bard that I never read before, one has recipes, and the other is her 
biography.  She's a hoot.

As for being a capable cook, how do you know?  Do I know you from somewhere?  
Some recipes can be long and cumbersome for a blind person to deal with--I have 
seen those in Cooking Light Magazine.  I also have seen recipes that are more 
down-to-earth and easier to do, like homemade chocolate pudding.  I can, if I 
have what is needed, actually make the best homemade chocolate pudding.  I am 
going to have to put chocolate and cornstarch on the list some time next month. 
 I am not too fond of rice pudding, but vanilla or chocolate, hey, I'd have 
that anytime.

Marie

-Original Message-
From: Gary Patterson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 7:07 PM
To: cookinginthedark@acbradio.org
Cc: Gary Patterson
Subject: Re: [CnD] crazy cake

Come on, Marie, you are just as capable as any other cook!

Gary Patterson


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 7:11 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] crazy cake

Ah, yes.  This is an old recipe. Even Peg Bracken had it in her I Hate to Cook 
Book or something like that.  She called it Cock-Eyed Cake.  I also made this, 
and of course, one late night, a woman gave this recipe out on a talk show.  I 
tried it right away, it was in the early 1980's, and I liked it.  I have not 
made this crazy cake in a long time.  Wacky Cake, Crazy Cake, Cock-Eyed Cake, 
whatever you call it, it is a good old recipe, pretty foolproof, even for a 
blind person.

Marie

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] crazy cake

I have made this many times.

  Crazy Cake

9*13 pan

3 cup flour
2 cup sugar
6 TBSP.  unsweetened cocoa
2 TSP.  baking soda
1 Tsp.  salt
12 TBSP.  oil
2 TBSP.  vinegar
2 TSP.  vanilla
2 cup cold water

Mix all dry ingredients; spread out to make hole in center; then pour wet 
ingredients.  Take fork and mix all together.  Bake in
dg#350 oven for approximately 30 minutes.

For 8*8, divide ingredients in half.

Variation:
Peanut butter brownies add 1/2 C.  peanut butter to batter and bake as directed.
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[CnD] jiffy corn bread mix

[Steve Stewart via Cookinginthedark]

does any one knows if jifffy corn bread mix needs an egg in it? I am not sure. 
thanks.  Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net
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Re: [CnD] crazy cake

[Gary Patterson via Cookinginthedark]

Come on, Marie, you are just as capable as any other cook!

Gary Patterson


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 7:11 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] crazy cake

Ah, yes.  This is an old recipe. Even Peg Bracken had it in her I Hate to Cook 
Book or something like that.  She called it Cock-Eyed Cake.  I also made this, 
and of course, one late night, a woman gave this recipe out on a talk show.  I 
tried it right away, it was in the early 1980's, and I liked it.  I have not 
made this crazy cake in a long time.  Wacky Cake, Crazy Cake, Cock-Eyed Cake, 
whatever you call it, it is a good old recipe, pretty foolproof, even for a 
blind person.

Marie

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] crazy cake

I have made this many times.

  Crazy Cake

9*13 pan

3 cup flour
2 cup sugar
6 TBSP.  unsweetened cocoa
2 TSP.  baking soda
1 Tsp.  salt
12 TBSP.  oil
2 TBSP.  vinegar
2 TSP.  vanilla
2 cup cold water

Mix all dry ingredients; spread out to make hole in center; then pour wet 
ingredients.  Take fork and mix all together.  Bake in
dg#350 oven for approximately 30 minutes.

For 8*8, divide ingredients in half.

Variation:
Peanut butter brownies add 1/2 C.  peanut butter to batter and bake as directed.
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Debbra Piening via Cookinginthedark]

Hopefully she's sending the one that's mentioned in the subject line--hint, 
hint. . .

-Original Message-
From: Gary Patterson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 8:07 PM
To: cookinginthedark@acbradio.org
Cc: Gary Patterson
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Yes, I probably want your recipe; you didn't say what the recipe is. However, 
I'll pick what I want and delete the others. 

gpatterson...@mchsi.com

Gary Patterson

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:54 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Hi, do you want this recipe?

Send me your email and we can talk off list.

Naima

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 3:47 PM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I wonder why people who don't want recipes would join a cooking list to begin 
with.

As for "modifying" a recipe, I cook the way I cook. It's the way I've always 
cooked. I'm completely self-taught since my mother thought stoves were too 
scary for blind kids. I wouldn't even know how to tell someone what I do that 
is different from any other cook.

On 7/19/16, Courtney Fulghum Smith via Cookinginthedark 
 wrote:
> Jennufer,
>
> I do the same thing. It's not too hard to click the delete button.
>
> I will be happy to receive your recipes. My email is:
> cmfulg...@gmail.com .
>
> Thanks,
>
> Courtney
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Kimberly
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Gary Patterson via Cookinginthedark]

Yes, I probably want your recipe; you didn't say what the recipe is. However, 
I'll pick what I want and delete the others. 

gpatterson...@mchsi.com

Gary Patterson

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:54 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Hi, do you want this recipe?

Send me your email and we can talk off list.

Naima

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 3:47 PM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I wonder why people who don't want recipes would join a cooking list to begin 
with.

As for "modifying" a recipe, I cook the way I cook. It's the way I've always 
cooked. I'm completely self-taught since my mother thought stoves were too 
scary for blind kids. I wouldn't even know how to tell someone what I do that 
is different from any other cook.

On 7/19/16, Courtney Fulghum Smith via Cookinginthedark 
 wrote:
> Jennufer,
>
> I do the same thing. It's not too hard to click the delete button.
>
> I will be happy to receive your recipes. My email is:
> cmfulg...@gmail.com .
>
> Thanks,
>
> Courtney
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Kimberly
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Re: [CnD] crazy cake

[Courtney Fulghum Smith via Cookinginthedark]

>
> Thank you for the explanation.



Has anyone made the brownie variation? If so, is it a cake like brownie?
I'm in search of a homemade cake like brownie recipe.

Thanks,

Courtney
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Re: [CnD] crazy cake

[Marie Rudys via Cookinginthedark]

Courtney, this is an old recipe.  I think it dates back to World War II when 
there were shortages of things and rations.  Vinegar is one thing that is not 
often in cake recipes.  My educated guess is that it replaced buttermilk, or 
regular milk which may have been in short supply.  Unsweetened chocolate was 
used in place of sweetened.  And, yet, this recipe works.  It turns out perfect 
each time.  Even I find it fascinating.  I think I am going to make it for my 
social group and see how they react to it.  Only, I am going to want to add a 
special little touch of my own--dark chocolate mini chips to make it a little 
richer.  Why not?  I am sure whoever originated that recipe so long ago would 
not mind a little updating of that recipe.

Marie


-Original Message-
From: Courtney Fulghum Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 5:48 PM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith
Subject: Re: [CnD] crazy cake

>
> So, what makes this cake crazy? Sounds like the ingredients for a red 
> velvet cake.


Courtney
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Re: [CnD] crazy cake

[Courtney Fulghum Smith via Cookinginthedark]

>
> So, what makes this cake crazy? Sounds like the ingredients for a red
> velvet cake.


Courtney
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Re: [CnD] Tip from a blind person

[Marie Rudys via Cookinginthedark]

Yes, that's true.  I don't have any honey right now.

Marie




-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: Re: [CnD] Tip from a blind person

You could even add honey if you like peanut butter honey.  Iches.

 - Original Message -
From: Courtney Fulghum Smith via Cookinginthedark 

Re: [CnD] crazy cake

[Marie Rudys via Cookinginthedark]

Thanks for the recipe.  I lost the file in which I typed up a bunch of Peg 
Bracken's recipes when my SD card got fried by my carpet.  The card slipped out 
of my hand when I wanted to transfer some more files to that card.  Now, I back 
al that data up on flash drives.  Drop a drive, and you won't get it fried.
Marie



-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 5:11 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] crazy cake

Ah, yes.  This is an old recipe. Even Peg Bracken had it in her I Hate to Cook 
Book or something like that.  She called it Cock-Eyed Cake.  I also made this, 
and of course, one late night, a woman gave this recipe out on a talk show.  I 
tried it right away, it was in the early 1980's, and I liked it.  I have not 
made this crazy cake in a long time.  Wacky Cake, Crazy Cake, Cock-Eyed Cake, 
whatever you call it, it is a good old recipe, pretty foolproof, even for a 
blind person.

Marie

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] crazy cake

I have made this many times.

  Crazy Cake

9*13 pan

3 cup flour
2 cup sugar
6 TBSP.  unsweetened cocoa
2 TSP.  baking soda
1 Tsp.  salt
12 TBSP.  oil
2 TBSP.  vinegar
2 TSP.  vanilla
2 cup cold water

Mix all dry ingredients; spread out to make hole in center; then pour wet 
ingredients.  Take fork and mix all together.  Bake in
dg#350 oven for approximately 30 minutes.

For 8*8, divide ingredients in half.

Variation:
Peanut butter brownies add 1/2 C.  peanut butter to batter and bake as directed.
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Re: [CnD] crazy cake

[Marie Rudys via Cookinginthedark]

Ah, yes.  This is an old recipe. Even Peg Bracken had it in her I Hate to Cook 
Book or something like that.  She called it Cock-Eyed Cake.  I also made this, 
and of course, one late night, a woman gave this recipe out on a talk show.  I 
tried it right away, it was in the early 1980's, and I liked it.  I have not 
made this crazy cake in a long time.  Wacky Cake, Crazy Cake, Cock-Eyed Cake, 
whatever you call it, it is a good old recipe, pretty foolproof, even for a 
blind person.

Marie

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] crazy cake

I have made this many times.

  Crazy Cake

9*13 pan

3 cup flour
2 cup sugar
6 TBSP.  unsweetened cocoa
2 TSP.  baking soda
1 Tsp.  salt
12 TBSP.  oil
2 TBSP.  vinegar
2 TSP.  vanilla
2 cup cold water

Mix all dry ingredients; spread out to make hole in center; then pour wet 
ingredients.  Take fork and mix all together.  Bake in
dg#350 oven for approximately 30 minutes.

For 8*8, divide ingredients in half.

Variation:
Peanut butter brownies add 1/2 C.  peanut butter to batter and bake as directed.
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Re: [CnD] Trying something out

[Wayne Scott via Cookinginthedark]

Sounds very interesting.

- Original Message -
From: Marie Rudys via Cookinginthedark 

Re: [CnD] My thoughts on Recipes on the List

[Wayne Scott via Cookinginthedark]

I have never heard of the palm test for grills.  What is that?

- Original Message -
From: Nicole Massey via Cookinginthedark 

Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Wayne Scott via Cookinginthedark]

That makes two of us.  I like these recipes.

Memail is waynedscottjr at gmail.com.  - Original Message
-
From: Jennifer Chambers via Cookinginthedark
 wrote:
Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb.  bacon, (optional turkey) chopped
(optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat
until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt &
pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for
30
minutes.

7.   After 30 minutes, check the liquid level; if it's
soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it's too thick, splash in a little more broth and
keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty
of the
cooking liquid Spooned over the top.

12.   Or, you may mix the bean mixture with the rice before
serving (that's
what I did).



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Re: [CnD] Tip from a blind person

[Wayne Scott via Cookinginthedark]

You could even add honey if you like peanut butter honey.  Iches.

- Original Message -
From: Courtney Fulghum Smith via Cookinginthedark 

[CnD] crazy cake

[Wayne Scott via Cookinginthedark]

I have made this many times.

 Crazy Cake

9*13 pan

3 cup flour
2 cup sugar
6 TBSP.  unsweetened cocoa
2 TSP.  baking soda
1 Tsp.  salt
12 TBSP.  oil
2 TBSP.  vinegar
2 TSP.  vanilla
2 cup cold water

Mix all dry ingredients; spread out to make hole in center; then 
pour wet ingredients.  Take fork and mix all together.  Bake in 
dg#350 oven for approximately 30 minutes.


For 8*8, divide ingredients in half.

Variation:
Peanut butter brownies add 1/2 C.  peanut butter to batter and 
bake as directed.

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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

Hi Jennifer,

I am sending you this recipe. I don't have your email, so we can talk of list.


2-Ingredients Soda Pop Cupcakes

Prep Time: 10 minutes

Total Time: 1 hour 45 minutes

Servings: 24


Ingredients

1 box Betty Crocker white cake mix

1 can (12 oz) carbonated beverage of choice


Directions

1.  Heat oven to 350 degrees F. Place paper cup in 24 regular-size muffin 
cup.

2.  In large bowl, beat cake mix and carbonated beverage with electric 
mixture on low speed 1 minute, then on medium speed 2 minutes scraping sides of 
bowl. Divide batter among cups.

3.  Bake 15 to 18 minutes or until toothpick inserted into center comes out 
clean. Cool In pan 10 minutes: remove from pan to cooling rack to cool 
completely, about 1 hour. If desired frost with Betty Crocker frosting.

Enjoy!

-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 3:22 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,

Since others seem to be upset by the recipes you are sending, please feel free 
to send them to me, if you wish.  Most of the ones you have sent are easily 
prepared by a blind person, and the ones that are not, I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark  
wrote:
> Copycat Pioneer Woman Hoppin John Recipe
>
>
>
> Prep time: 10 minutes
>
>
>
> Cook Time: 1 hour
>
>
>
> Total Time: 1 hour 10 minutes
>
>
>
> Serves: 10
>
>
>
> Ingredients
>
>
>
> 1 whole onion, diced
>
>
>
> 4 cloves garlic, minced
>
>
>
> 1 whole green bell pepper diced
>
>
>
> 2 whole stalks Celery, diced
>
>
>
> 4 cups soaked Black-eyes Peas
>
>
>
> 5 cups low-sodium (no-sodium) Chicken Broth
>
>
>
> 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional
> smoked turkey wings)
>
>
>
> Salt and pepper to taste
>
>
>
> 1 heaping teaspoon Cayenne Seasoning
>
>
>
> 1 bay leaf
>
>
>
> White or Brown Rice, for Serving
>
>
>
> Instructions
>
>
>
> 1.   Cook bacon pieces in a large pot over medium-high heat until
> crispy.
>
> 2.   add onion, green pepper, celery to pot and stir.
>
> 3.   Cook for 3 to 4 minutes.
>
> 4.   Add in garlic and cook for another 1-2 minutes.
>
> 5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
> cayenne to taste.
>
> 6.   Bring to a boil, then reduce heat and cover the pot for 30
> minutes.
>
> 7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
> the lid off for another 15-30 minutes or so.
>
> 8.   If it’s too thick, splash in a little more broth and keep covered
> for another 15-30 minutes.
>
> 9.   Taste for seasonings.
>
> 10.   Add more spice if needed.
>
> 11.   Serve over white or brown rice, making sure to get plenty of the
> cooking liquid Spooned over the top.
>
> 12.   Or, you may mix the bean mixture with the rice before serving (that’s
> what I did).
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

Hi, do you want this recipe?

Send me your email and we can talk off list.

Naima

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 3:47 PM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I wonder why people who don't want recipes would join a cooking list to begin 
with.

As for "modifying" a recipe, I cook the way I cook. It's the way I've always 
cooked. I'm completely self-taught since my mother thought stoves were too 
scary for blind kids. I wouldn't even know how to tell someone what I do that 
is different from any other cook.

On 7/19/16, Courtney Fulghum Smith via Cookinginthedark 
 wrote:
> Jennufer,
>
> I do the same thing. It's not too hard to click the delete button.
>
> I will be happy to receive your recipes. My email is:
> cmfulg...@gmail.com .
>
> Thanks,
>
> Courtney
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>


--
Kimberly
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Re: [CnD] purpose of the list concern

[John McConnell via Cookinginthedark]

Hello Skeeter:
Well said.
I guess we have run this one into the ground.
Hope people wake up, and realize the purpose of this list.
Otherwise, I may consider unsubscribing myself.
Have a great day!

John and Carol


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 9:48 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] purpose of the list concern

To add onto what I gave in my last answer, not only do I time them, but if I 
were writing or modifying a recipe for blind people, I would include the length 
of time and the temperature used.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Tuesday, July 19, 2016 6:39 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] purpose of the list concern

Well pretty much Charles you answered your own question when it comes to frying 
when you fry chicken how do you know when it's done? Or your french fries?

Teresa MullenSent from my iPhone

> On Jul 19, 2016, at 10:51 AM, Sharon Howerton via Cookinginthedark
>  wrote:
>
> I agree as well. I left the list years ago when all that appeared were
> recipes that I don't think the sender prepared at all.
> Sharon
>
> -Original Message-
> From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 11:49 AM
> To: cookinginthedark@acbradio.org; Charles Rivard
> Cc: Bill
> Subject: Re: [CnD] purpose of the list concern
>
> Couldn't agree more, but I will probably not leave the list.
> Bill
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> Sent: Tuesday, July 19, 2016 10:36 AM
> To: cooking in the dark list
> Cc: Charles Rivard
> Subject: [CnD] purpose of the list concern
>
> I joined this list to get tips and tricks that a totally blind person
> would use when preparing food.  I was hoping for recipes that blind
> people have personally prepared.  I was hoping for modified recipes
> that eliminated phrasing such as “Bake until juices run clear.”, “Fry
> until golden brown.”
> and so on.  Recipes also are not even modified to be more specific.
> Ingredients lists such as “half of a jar of spaghetti sauce” or “one
> bagt of noodles”, which are of no use are given.  What size is that
> bag or jar to begin with?  If I want unmodified recipes, they are
> available by the millions on the Internet.  The trend is now, on this
> list, to a greater and greater extent, to post recipes copied from the
> Internet that people have not tried, with no modification for blind
> people.  To me, this tendency makes “Cooking in the Dark” less and
> less special.  It is becoming just another cooking list.  What
> attracts me to the “cooking in the Dark” podcast that Dale has done
> for a long time is that the focus remains on how BLIND people
> accomplish the tasks involved in successful meal preparation.  I am
> considering leaving a list that is becoming less and less meaningful to blind 
> people.
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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>
>
>
> ___
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>
>
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[CnD] One Final Comment

[Susie Stageberg via Cookinginthedark]

I just want to chime in here and say that everyone's abilities are
different, blind or otherwise. Each of us has an informal list of things we
prefer not to do, whether it's deep frying or using the broiler or grilling
outside. So what one of us has tested and found to be easy to do might be
difficult for someone else, and vice versa.

 

Therefore, I think a judicious use of the delete key is in order: if it's
something you don't want to tackle, delete it! 

 

Susie

 

 

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[CnD] loosing focus,are we?

[Sugar via Cookinginthedark]

Hey all, sorry for this being on list, probably should have been sent off list.
Sorry Steve, maybe Naima did not know..
Anyways, please can we move forward to cooking again,as I think all this is 
getting pretty old and we are  looseing focus on recipes.
If anyone has any questions or anything for me please write me off list.
Thanks
Sugar
 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar

sugarsy...@sbcglobal.net
-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 9:29 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] George Foreman Grill

What did your reply to Bill's question have to do with a George Formann grill?  
I don't get the connection.  Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Naima Leigh via Cookinginthedark
Sent: Tuesday, July 19, 2016 10:18 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: Re: [CnD] George Foreman Grill

Hi Bill,

Have you condered joining Sugar's list?

No bulling and lots more recipes from everyone.

Sugar

https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 2:50 PM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] George Foreman Grill

Hi All
Have been thinking about purchasing a George Foreman grill.  Any thoughts,
comments and/or suggestions will be much appreciated.
Bill
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Re: [CnD] purpose of the list concern

[Charles Rivard via Cookinginthedark]

To add onto what I gave in my last answer, not only do I time them, but if I
were writing or modifying a recipe for blind people, I would include the
length of time and the temperature used.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Tuesday, July 19, 2016 6:39 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] purpose of the list concern

Well pretty much Charles you answered your own question when it comes to
frying when you fry chicken how do you know when it's done? Or your french
fries?

Teresa MullenSent from my iPhone


On Jul 19, 2016, at 10:51 AM, Sharon Howerton via Cookinginthedark
 wrote:

I agree as well. I left the list years ago when all that appeared were
recipes that I don't think the sender prepared at all.
Sharon

-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 11:49 AM
To: cookinginthedark@acbradio.org; Charles Rivard
Cc: Bill
Subject: Re: [CnD] purpose of the list concern

Couldn't agree more, but I will probably not leave the list.
Bill


-Original Message-
From: Charles Rivard via Cookinginthedark
Sent: Tuesday, July 19, 2016 10:36 AM
To: cooking in the dark list
Cc: Charles Rivard
Subject: [CnD] purpose of the list concern

I joined this list to get tips and tricks that a totally blind person
would use when preparing food.  I was hoping for recipes that blind people
have personally prepared.  I was hoping for modified recipes that
eliminated phrasing such as “Bake until juices run clear.”, “Fry until
golden brown.”
and so on.  Recipes also are not even modified to be more specific.
Ingredients lists such as “half of a jar of spaghetti sauce” or “one bagt
of noodles”, which are of no use are given.  What size is that bag or jar
to begin with?  If I want unmodified recipes, they are available by the
millions on the Internet.  The trend is now, on this list, to a greater
and greater extent, to post recipes copied from the Internet that people
have not tried, with no modification for blind people.  To me, this
tendency makes “Cooking in the Dark” less and less special.  It is
becoming just another cooking list.  What attracts me to the “cooking in
the Dark” podcast that Dale has done for a long time is that the focus
remains on how BLIND people accomplish the tasks involved in successful
meal preparation.  I am considering leaving a list that is becoming less
and less meaningful to blind people.
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Re: [CnD] purpose of the list concern

[Charles Rivard via Cookinginthedark]

I time them.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Tuesday, July 19, 2016 6:39 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] purpose of the list concern

Well pretty much Charles you answered your own question when it comes to
frying when you fry chicken how do you know when it's done? Or your french
fries?

Teresa MullenSent from my iPhone


On Jul 19, 2016, at 10:51 AM, Sharon Howerton via Cookinginthedark
 wrote:

I agree as well. I left the list years ago when all that appeared were
recipes that I don't think the sender prepared at all.
Sharon

-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 11:49 AM
To: cookinginthedark@acbradio.org; Charles Rivard
Cc: Bill
Subject: Re: [CnD] purpose of the list concern

Couldn't agree more, but I will probably not leave the list.
Bill


-Original Message-
From: Charles Rivard via Cookinginthedark
Sent: Tuesday, July 19, 2016 10:36 AM
To: cooking in the dark list
Cc: Charles Rivard
Subject: [CnD] purpose of the list concern

I joined this list to get tips and tricks that a totally blind person
would use when preparing food.  I was hoping for recipes that blind people
have personally prepared.  I was hoping for modified recipes that
eliminated phrasing such as “Bake until juices run clear.”, “Fry until
golden brown.”
and so on.  Recipes also are not even modified to be more specific.
Ingredients lists such as “half of a jar of spaghetti sauce” or “one bagt
of noodles”, which are of no use are given.  What size is that bag or jar
to begin with?  If I want unmodified recipes, they are available by the
millions on the Internet.  The trend is now, on this list, to a greater
and greater extent, to post recipes copied from the Internet that people
have not tried, with no modification for blind people.  To me, this
tendency makes “Cooking in the Dark” less and less special.  It is
becoming just another cooking list.  What attracts me to the “cooking in
the Dark” podcast that Dale has done for a long time is that the focus
remains on how BLIND people accomplish the tasks involved in successful
meal preparation.  I am considering leaving a list that is becoming less
and less meaningful to blind people.
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Re: [CnD] George Foreman Grill

[Charles Rivard via Cookinginthedark]

What did your reply to Bill's question have to do with a George Formann 
grill?  I don't get the connection.  Thanks.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Naima Leigh via Cookinginthedark

Sent: Tuesday, July 19, 2016 10:18 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: Re: [CnD] George Foreman Grill

Hi Bill,

Have you condered joining Sugar's list?

No bulling and lots more recipes from everyone.

Sugar

https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 2:50 PM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] George Foreman Grill

Hi All
Have been thinking about purchasing a George Foreman grill.  Any thoughts, 
comments and/or suggestions will be much appreciated.

Bill
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Naima Leigh via Cookinginthedark]

Okay, I could send them to your email or have you considered joining Sugar's 
list.

Sugar's list site is:

https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Fisher
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

i would like to have recipes too.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark" 
To: 
Cc: "Susan Lumpkin" 
Sent: Tuesday, July 19, 2016 2:34 PM
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe


I'd like to have these recipes too if you decide to discontinue sending them
to the list. Thanks. Happy cooking and recipe collecting.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.

7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it’s too thick, splash in a little more broth and keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty of the
cooking liquid Spooned over the top.

12.   Or, you may mix the bean mixture with the rice before serving (that’s
what I did).



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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Deborah Fisher via Cookinginthedark]

i would like to have recipes too.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark" 
To: 
Cc: "Susan Lumpkin" 
Sent: Tuesday, July 19, 2016 2:34 PM
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe


I'd like to have these recipes too if you decide to discontinue sending them
to the list. Thanks. Happy cooking and recipe collecting.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.

7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it’s too thick, splash in a little more broth and keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty of the
cooking liquid Spooned over the top.

12.   Or, you may mix the bean mixture with the rice before serving (that’s
what I did).



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Re: [CnD] Opti Grill

[Nancy VanderBrink via Cookinginthedark]

Hey Bill,
I looked them up, they have a 2serving a 4serving and an 8serving size.
My sister watched the video said in it the 8serving held 5large New York strips 
side by side.  I think that one is $200.
Hth 
Nancy

Sent from my iPhone

> On Jul 20, 2016, at 11:25 AM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark  wrote:
> 
> Does this grill come in different sizes?
> 
> -Original Message-
> From: Sharon Howerton via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 20, 2016 11:14 AM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton 
> Subject: Re: [CnD] Opti Grill
> 
> I have an Opti Grill and have had it for about a month. I find it easy to use 
> and clean. I've had Foreman grills in the past so can't speak for the newest 
> models, but the thing I like about the Opti Grill is that the pan where the 
> grease falls is inserted into the grill; there is nowhere for the grease to 
> go except there and only one way in which the pan is inserted. You can remove 
> the plates to wash in the dishwasher but so far I have not had to do this as 
> the grill cleans up easily. So far I have cooked burgers, boneless pork 
> chops, smoked sausage and steak on it. I found the grill for $119 on Amazon 
> and as I have Prime, got free shipping. It's not huge, sets on my microwave, 
> so seems to work fine for a couple of items at a time.
> Sharon
> shrn...@gmail.com
> 
> -Original Message-
> From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 20, 2016 9:57 AM
> To: Cooking In The Dark List
> Cc: Bill
> Subject: [CnD] Opti Grill
> 
> Hi All
> I am also checking out the Opti Grill.  If anyone is using it, I would 
> appreciate comments both good and bad and any suggestions you might have.  
> Thanks.
> Bill
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Re: [CnD] Opti Grill

[Sharon Howerton via Cookinginthedark]

I would suspect so since there are grills that cost more but don't honestly 
know-sorry.

-Original Message-
From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 10:26 AM
To: cookinginthedark@acbradio.org
Cc: Laury-Johnson, Shawnese (LARA)
Subject: Re: [CnD] Opti Grill

Does this grill come in different sizes?

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 11:14 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] Opti Grill

I have an Opti Grill and have had it for about a month. I find it easy to use 
and clean. I've had Foreman grills in the past so can't speak for the newest 
models, but the thing I like about the Opti Grill is that the pan where the 
grease falls is inserted into the grill; there is nowhere for the grease to go 
except there and only one way in which the pan is inserted. You can remove the 
plates to wash in the dishwasher but so far I have not had to do this as the 
grill cleans up easily. So far I have cooked burgers, boneless pork chops, 
smoked sausage and steak on it. I found the grill for $119 on Amazon and as I 
have Prime, got free shipping. It's not huge, sets on my microwave, so seems to 
work fine for a couple of items at a time.
Sharon
shrn...@gmail.com

-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 9:57 AM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] Opti Grill

Hi All
I am also checking out the Opti Grill.  If anyone is using it, I would 
appreciate comments both good and bad and any suggestions you might have.  
Thanks.
Bill
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Re: [CnD] Opti Grill

[Laury-Johnson, Shawnese (LARA) via Cookinginthedark]

Does this grill come in different sizes?

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 11:14 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] Opti Grill

I have an Opti Grill and have had it for about a month. I find it easy to use 
and clean. I've had Foreman grills in the past so can't speak for the newest 
models, but the thing I like about the Opti Grill is that the pan where the 
grease falls is inserted into the grill; there is nowhere for the grease to go 
except there and only one way in which the pan is inserted. You can remove the 
plates to wash in the dishwasher but so far I have not had to do this as the 
grill cleans up easily. So far I have cooked burgers, boneless pork chops, 
smoked sausage and steak on it. I found the grill for $119 on Amazon and as I 
have Prime, got free shipping. It's not huge, sets on my microwave, so seems to 
work fine for a couple of items at a time.
Sharon
shrn...@gmail.com

-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 9:57 AM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] Opti Grill

Hi All
I am also checking out the Opti Grill.  If anyone is using it, I would 
appreciate comments both good and bad and any suggestions you might have.  
Thanks.
Bill
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Re: [CnD] Opti Grill

[Sharon Howerton via Cookinginthedark]

I have an Opti Grill and have had it for about a month. I find it easy to use 
and clean. I've had Foreman grills in the past so can't speak for the newest 
models, but the thing I like about the Opti Grill is that the pan where the 
grease falls is inserted into the grill; there is nowhere for the grease to go 
except there and only one way in which the pan is inserted. You can remove the 
plates to wash in the dishwasher but so far I have not had to do this as the 
grill cleans up easily. So far I have cooked burgers, boneless pork chops, 
smoked sausage and steak on it. I found the grill for $119 on Amazon and as I 
have Prime, got free shipping. It's not huge, sets on my microwave, so seems to 
work fine for a couple of items at a time.
Sharon
shrn...@gmail.com

-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 9:57 AM
To: Cooking In The Dark List
Cc: Bill
Subject: [CnD] Opti Grill

Hi All
I am also checking out the Opti Grill.  If anyone is using it, I would 
appreciate comments both good and bad and any suggestions you might have.  
Thanks.
Bill
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[CnD] Opti Grill

[Bill via Cookinginthedark]

Hi All
I am also checking out the Opti Grill.  If anyone is using it, I would 
appreciate comments both good and bad and any suggestions you might have.  
Thanks.
Bill
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[CnD] Thanks

[Bill via Cookinginthedark]

Thanks to all who provided comments on the George Foreman grill.
Bill
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Re: [CnD] Trying something out

[Marie Rudys via Cookinginthedark]

OK.  I wil have to add mushrooms to my list.

Marie



-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 6:29 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Trying something out

Yeah, I was going to suggest cheese. A bit of diced up onion would also work in 
this, as would mushrooms.

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 7:22 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Trying something out

Another thought on that recipe I sent last night:  I am going to cook this egg 
mixture in my cupcake pans.  So, one egg "cupcake" is one serving for me.  I 
also remembered I have some muffins I baked some time ago, and can have one of 
these with the egg and sausage thing for breakfast.

Of course, you can also cook this on the stove if you wish.  This is a flexible 
recipe.

Next time, I am going to put some grated cheese on top of the egg and sausage 
mixture.  I don't have any cheese right now.

Marie

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 9:24 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Trying something out

Hello, All!

 

I am trying something out: I took 1 dozen eggs, beat them in a container, 3 
smal peppers diced, a package of Farmer John's sausage links, cut up, mixed 
them together.  I will be cooking them in my toaster oven on the convection 
setting tomorrow morning.  I don't have any regular bread, but I can cut what I 
want of the egg-sausage mix and wrap it in a tortilla for a breakfast wrap.

 

I know it wil be good.  Oh, and you can season to taste with salt and pepper.  
If you are watching the sodium, go easy on the salt.  If you ike a little 
spicy, well, freshly ground black pepper does it for me.

 

I am willing to improve the recipe if it needs it.  I know that a variation of 
it cals for bread on the bottom and letting it sit overnight in the fridge.  
Another idea I thought of is maybe making cornbread batter, then putting it on 
top and cooking it like an upside down strata.  Just a thought.

 

Marie

 

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Re: [CnD] Trying something out

[Nicole Massey via Cookinginthedark]

Yeah, I was going to suggest cheese. A bit of diced up onion would also work in 
this, as would mushrooms.

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 7:22 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Trying something out

Another thought on that recipe I sent last night:  I am going to cook this egg 
mixture in my cupcake pans.  So, one egg "cupcake" is one serving for me.  I 
also remembered I have some muffins I baked some time ago, and can have one of 
these with the egg and sausage thing for breakfast.

Of course, you can also cook this on the stove if you wish.  This is a flexible 
recipe.

Next time, I am going to put some grated cheese on top of the egg and sausage 
mixture.  I don't have any cheese right now.

Marie

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 9:24 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Trying something out

Hello, All!

 

I am trying something out: I took 1 dozen eggs, beat them in a container, 3 
smal peppers diced, a package of Farmer John's sausage links, cut up, mixed 
them together.  I will be cooking them in my toaster oven on the convection 
setting tomorrow morning.  I don't have any regular bread, but I can cut what I 
want of the egg-sausage mix and wrap it in a tortilla for a breakfast wrap.

 

I know it wil be good.  Oh, and you can season to taste with salt and pepper.  
If you are watching the sodium, go easy on the salt.  If you ike a little 
spicy, well, freshly ground black pepper does it for me.

 

I am willing to improve the recipe if it needs it.  I know that a variation of 
it cals for bread on the bottom and letting it sit overnight in the fridge.  
Another idea I thought of is maybe making cornbread batter, then putting it on 
top and cooking it like an upside down strata.  Just a thought.

 

Marie

 

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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Mike and Jenna via Cookinginthedark]

Same here as well please send them to me directly if you would like.

schwal...@gmail.com

-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 2:22 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Naima,

Since others seem to be upset by the recipes you are sending, please feel free 
to send them to me, if you wish.  Most of the ones you have sent are easily 
prepared by a blind person, and the ones that are not, I simply delete.

Thanks much.

Jennifer

On 7/19/16, Naima Leigh via Cookinginthedark  
wrote:
> Copycat Pioneer Woman Hoppin John Recipe
>
>
>
> Prep time: 10 minutes
>
>
>
> Cook Time: 1 hour
>
>
>
> Total Time: 1 hour 10 minutes
>
>
>
> Serves: 10
>
>
>
> Ingredients
>
>
>
> 1 whole onion, diced
>
>
>
> 4 cloves garlic, minced
>
>
>
> 1 whole green bell pepper diced
>
>
>
> 2 whole stalks Celery, diced
>
>
>
> 4 cups soaked Black-eyes Peas
>
>
>
> 5 cups low-sodium (no-sodium) Chicken Broth
>
>
>
> 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional
> smoked turkey wings)
>
>
>
> Salt and pepper to taste
>
>
>
> 1 heaping teaspoon Cayenne Seasoning
>
>
>
> 1 bay leaf
>
>
>
> White or Brown Rice, for Serving
>
>
>
> Instructions
>
>
>
> 1.   Cook bacon pieces in a large pot over medium-high heat until
> crispy.
>
> 2.   add onion, green pepper, celery to pot and stir.
>
> 3.   Cook for 3 to 4 minutes.
>
> 4.   Add in garlic and cook for another 1-2 minutes.
>
> 5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
> cayenne to taste.
>
> 6.   Bring to a boil, then reduce heat and cover the pot for 30
> minutes.
>
> 7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
> the lid off for another 15-30 minutes or so.
>
> 8.   If it’s too thick, splash in a little more broth and keep covered
> for another 15-30 minutes.
>
> 9.   Taste for seasonings.
>
> 10.   Add more spice if needed.
>
> 11.   Serve over white or brown rice, making sure to get plenty of the
> cooking liquid Spooned over the top.
>
> 12.   Or, you may mix the bean mixture with the rice before serving (that’s
> what I did).
>
>
>
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Re: [CnD] Trying something out

[Marie Rudys via Cookinginthedark]

Another thought on that recipe I sent last night:  I am going to cook this egg 
mixture in my cupcake pans.  So, one egg "cupcake" is one serving for me.  I 
also remembered I have some muffins I baked some time ago, and can have one of 
these with the egg and sausage thing for breakfast.

Of course, you can also cook this on the stove if you wish.  This is a flexible 
recipe.

Next time, I am going to put some grated cheese on top of the egg and sausage 
mixture.  I don't have any cheese right now.

Marie

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 9:24 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Trying something out

Hello, All!

 

I am trying something out: I took 1 dozen eggs, beat them in a container, 3 
smal peppers diced, a package of Farmer John's sausage links, cut up, mixed 
them together.  I will be cooking them in my toaster oven on the convection 
setting tomorrow morning.  I don't have any regular bread, but I can cut what I 
want of the egg-sausage mix and wrap it in a tortilla for a breakfast wrap.

 

I know it wil be good.  Oh, and you can season to taste with salt and pepper.  
If you are watching the sodium, go easy on the salt.  If you ike a little 
spicy, well, freshly ground black pepper does it for me.

 

I am willing to improve the recipe if it needs it.  I know that a variation of 
it cals for bread on the bottom and letting it sit overnight in the fridge.  
Another idea I thought of is maybe making cornbread batter, then putting it on 
top and cooking it like an upside down strata.  Just a thought.

 

Marie

 

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