Re: [CnD] CROCK POT KIELBASA BITES

[Sandy via Cookinginthedark]

It is good sauce.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Sugar Lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, December 30, 2017 1:54 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] CROCK POT KIELBASA BITES

Yes, I love it
I always have 1,2 bottles in stock



-Original Message-
From: Lori Castner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, December 30, 2017 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] CROCK POT KIELBASA BITES

I just wanted to comment that the Sweet Baby Ray's original BBQ sauce is by
far the best barbecue sauce I have ever tasted. Finding it in our local
grocery store was a great discovery.
Lori C.


-Original Message-
From: Sugar Lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, December 30, 2017 10:59 AM
To: CND
Cc: Sugar Lopez
Subject: [CnD] CROCK POT KIELBASA BITES

I am making these as well for Newy year’s

CROCK POT KIELBASA BITES

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  1 hour 30 mins

Total time:  1 hour 35 mins

Serves: 12



2 packages Hillshire Farm Beef Kielbasa {13 oz. each}

1 bottle Sweet Baby Ray’s Original BBQ Sauce {18 oz.}

1 packet dry Hidden Valley Ranch Seasoning Mix {1 oz.}

OR 3 tbsp. dry Homemade Buttermilk Ranch Dressing Mix



Slice Kielbasa links into round pieces, approx. ¼” thick

Place sliced Kielbasa pieces in Crock Pot

In small mixing bowl, combine Barbecue Sauce dry Buttermilk Ranch Dressing
Mix, and stir well.

Pour sauce mixture over Kielbasa in Crock Pot.

Cook on HIGH for 1.5 hours, or LOW for 2.5 hours, or until hot.

Serve with toothpicks as a delicious appetizer or party treat!











'Those who contemplate the beauty of the earth find reserves of strength
that will endure as long as life lasts.'



Please support me in my journey to another opportunity of life at:

 
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Bless you, Sugar Lopez







"But they that wait upon the Lord shall renew their strength; They shall
mount up with wings as eagles; They shall run, and not be weary; and They
shall

walk, and not faint." [Isaiah 40:31]Bible



-Please support me in my journey to another opportunity of life at:

 
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Bless you, Sugar Lopez



"Heaven is full of answers to prayers for which no one ever bothered to ask"




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Bless you, Sugar Lopez



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Re: [CnD] sweet baby rays sauce

[Sandy via Cookinginthedark]

I don't think I've seen that variety here in Okla. City grocery stores. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Richard Kuzma via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, December 30, 2017 5:07 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma
Subject: [CnD] sweet baby rays sauce

It also comes in sweet vadilia onion and it is awesome.

 

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Re: [CnD] (no subject)

[Jody M via Cookinginthedark]

How much milk does this recipe call for?

Sent from my iPhone

> On Dec 30, 2017, at 11:37 PM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
> Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
> because I've never heard of them, and of course, I've never had them.  
> 
> There used to be a bug in certain systems that would make a subject appear as 
> "No subject," and a reboot or reset for some devices fixed the problem; hope 
> this helps.
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>> 
>> 
>> I have posted this recipe before, but I changed the amount of cream cheeese
>> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
>> better, since I made the change.  Mom isn't hear now to correct my change.
>> LOLOLOL!  
>> 
>> 
>> 
>> MY MOM'S SAUERKRAUT BALLS
>> 
>> Preheat the oven to 325 degrees.
>> 
>> Two pounds of sage pork sausage, (cooked, browned, drained, and then
>> 
>> Broken in to small pieces)
>> 
>> 8 ounces of cream cheese, (softened)
>> 
>> 1 TB  milk
>> 
>> one egg, (beaten)
>> 
>> one large can or bag of sauerkraut, (drained and then cut into small
>> 
>> pieces with kitchen scissors)
>> 
>> Bread crumbs.
>> 
>> While the sausage is still warm, add the cream cheese. Mix well, (I use my
>> 
>> hands.)
>> 
>> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
>> 
>> Use just enough bread crumbs to be able to form small balls.
>> 
>> Place the balls in a large glass dish or ungreased cookie sheet.
>> 
>> Bake at 325 degrees for 15 to 20 minutes.
>> 
>> Mom brings these to family gatherings and we eat like pigs.
>> 
>> I have made them too. Enjoy.
>> 
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
> 
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Re: [CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

I re-posted the recipe, with the subject line.  It was a mistake, you know, we 
all make them now and then.

Marilyn

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, December 30, 2017 11:37 PM
To: [cookinginthedark@acbradio.org]
Cc: Brenda Mueller
Subject: Re: [CnD] (no subject)

If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
because I've never heard of them, and of course, I've never had them.  

There used to be a bug in certain systems that would make a subject appear as 
"No subject," and a reboot or reset for some devices fixed the problem; hope 
this helps.

Brenda Mueller 


Sent from my iPhone

> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> 
> I have posted this recipe before, but I changed the amount of cream cheeese
> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
> better, since I made the change.  Mom isn't hear now to correct my change.
> LOLOLOL!  
> 
> 
> 
> MY MOM'S SAUERKRAUT BALLS
> 
> Preheat the oven to 325 degrees.
> 
> Two pounds of sage pork sausage, (cooked, browned, drained, and then
> 
> Broken in to small pieces)
> 
> 8 ounces of cream cheese, (softened)
> 
> 1 TB  milk
> 
> one egg, (beaten)
> 
> one large can or bag of sauerkraut, (drained and then cut into small
> 
> pieces with kitchen scissors)
> 
> Bread crumbs.
> 
> While the sausage is still warm, add the cream cheese. Mix well, (I use my
> 
> hands.)
> 
> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
> 
> Use just enough bread crumbs to be able to form small balls.
> 
> Place the balls in a large glass dish or ungreased cookie sheet.
> 
> Bake at 325 degrees for 15 to 20 minutes.
> 
> Mom brings these to family gatherings and we eat like pigs.
> 
> I have made them too. Enjoy.
> 
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> 

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[CnD] ZIPLOC OMELETS

[Marilyn Pennington via Cookinginthedark]

ZIPLOC OMELETS

This works great!

Good when you're alone or when all your family is together.

Best feature is that no one has to wait for their special omelet!  Have
guests write

their name on a quart-size Ziploc

freezer bag with permanent marker.

- Crack 2 eggs into the quart size Ziploc bag (not more than 2)

- Shake to combine them.

- Put out a variety of ingredients such as: cheeses, ham,

onion, green

pepper, tomato, hash browns, salsa, etc.

- Each guest adds prepared ingredients of choice to their bag and shake.

- Make sure to get the excess air out of the bag before you zip it up.

- Place the bags into rolling, boiling water for

exactly 13 minutes

.

You can usually cook 6-8 omelets in a large pot. For more, make another pot
of boiling

water.

- Cut the bags and the omelet will roll out easily. Be prepared for

everyone to be amazed.

Nice to serve with fresh fruit and coffee cake;

everyone gets involved in the process and a

great conversation piece.

Imagine having these ready the night before, and putting the bag in

boiling water while you get ready.

And in 13 minutes, you have a nice omelet for a quick breakfast!!!  Enjoy.
Marilyn

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[CnD] Second Re-Post for MY MOM'S SAUERKRAUT BALLS

[Marilyn Pennington via Cookinginthedark]

MY MOM'S SAUERKRAUT BALLS

Preheat the oven to 325 degrees.

Two pounds of sage pork sausage, (cooked, browned, drained, and then

Broken in to small pieces)

8 ounces of cream cheese, (softened)

1 Table Spoon   milk

one egg, (beaten)

one large can or bag of sauerkraut, (drained and then cut into small pieces
with kitchen scissors)

Bread crumbs.

While the sausage is still warm, add the cream cheese. Mix well, (I use my

hands.)

Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .

Use just enough bread crumbs to be able to form small balls.

Place the balls in a large glass dish or ungreased cookie sheet.

Bake at 325 degrees for 15 to 20 minutes.

Mom brings these to family gatherings and we eat like pigs.

I have made them too. Enjoy.

 

MY MOM'S SAUERKRAUT BALLS

Preheat the oven to 325 degrees.

Two pounds of sage pork sausage, (cooked, browned, drained, and then

broken

in to small pieces)

6 to 8 ounces of cream cheese, (softened)

no milk

one egg, (beaten)

one large can or bag of sauerkraut, (drained and then cut into small

pieces

with kitchen scissors)

Bread crumbs.

While the sausage is still warm, add the cream cheese. Mix well, (I use my

hands.)

Then, add the beaten egg. Add the sauerkraut. Mix well. .

Use just enough bread crumbs to be able to form small balls.

Place the balls in a large glass dish or ungreased cookie sheet.

Bake at 325 degrees for 15 to 20 minutes.

Mom brings these to family gatherings and we eat like pigs.

I have made them too. Enjoy.

 

 

 

 

 

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[CnD] converting slow cooker (crock-pot) time to oven cooking time

[Jeanne Fike via Cookinginthedark]

Hi,

At various times I've seen slow cooker (crock-pot) recipes on this list. As
someone who doesn't have a slow cooker (some here may not either), I found
some conversion information from slow cooker cooking time to oven cooking
time. (See below my name.)

Happy new year to all and hope 2018 is a good one for everyone.

Jeanne

 

 

How to convert crock-pot cooking time to oven cooking time
by IRELAND WOLFE |  Last Updated: Oct 03, 2017
>From livestrong.com



Some recipes are designed for Crock-Pot slow cookers. In most cases, you can
still make your favorite slow-cooking dishes in the oven. Slow cookers vary,

so there is no exact conversion time for slow-cooker recipes. Converting the
cook time will also depend on the dish. Most Crock-Pots and other slow
cookers

have a low setting which is usually 200 degrees F; the high setting is
generally 300 degrees F. There are some general guidelines that will help
you convert

the cooking time from slow cooker to oven.

 

 

Step 1: Preheat the oven to 325 degrees F. Combine your ingredients using
half of the liquid your recipe calls for. When cooking in the oven as
opposed to a Crock-Pot, you will need less liquid. Place the ingredients in
an oven-safe casserole dish. Cover.

 

Step 2: Convert the Crock-Pot cooking time for low settings. If a dish
requires cooking in a Crock-Pot on the low setting for 4 to 8 hours, it will
usually only require 15 to 30 minutes in the regular oven. 

For items that take 6 to 10 hours in the Crock-Pot on the low setting, plan
on cooking in the oven for 30 to 40 minutes. 

Slow-cooker recipes that call for 10 to 12 hours on the low setting should
be cooked in the oven between 1 1/2 and 2 1/2 hours; those longer than 12
hours should be cooked in the oven for 3 to 5 hours.

 

Step 3: Figure out the oven cooking time for Crock-Pot recipes on high
settings. If the recipe calls for a dish to be cooked in the slow cooker on
a high setting for 1 1/2 to 2 1/2 hours, you can cook it in the oven for 15
to 30 minutes. For Crock-Pot recipes that require 3 to 4 hours cooking on a
high setting, place in oven for 30 to 40 minutes. For dishes that would be
cooked 4 to 6 hours on the high setting, the converted oven time would be 1
1/2 to 2 1/2 hours.

 

 

For Crock-Pot recipes that require 3 to 4 hours cooking on a high setting,
place inoven for 30 to 40 minutes. For dishes that would be cooked 4 to 6
hours

on the high setting, the converted oven time would be 1 1/2 to 2 1/2 hours.

 

Step 4: Check meat for doneness by using an internal meat thermometer. Place
thermometer in the thickest part of the meat. For beef, pork, lamb and veal
steaks,

chops and roasts, the minimum internal temperature should be 145 degrees F.
Ground beef, pork and lamb, along with poultry, should be cooked to 165
degrees F.

 

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[CnD] Pork and Sauerkraut

[Jerry Berrier via Cookinginthedark]

I have a 5 pound pork shoulder and two bags of kraut.

Anybody have a nice easy recipe for cooking it in the slow cooker?

 

 

Jerry Berrier

508-735-4420

jerry.berr...@gmail.com  

http://www.birdblind.org

 

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[CnD] Pork and Sauerkraut

[Marilyn Pennington via Cookinginthedark]

Pork and Sauerkraut

 

Traditionally served as the first meal on New Year's Day to bring good luck
for the year.

 

1 (4- to 5-pound) lean pork roast

2 large cans or a fresh pack of sauerkraut

1/2 cup applesauce

1/4 cup brown sugar

 

Place the pork roast in a Dutch oven or a large, deep, heavy skillet. Add
about 1 cup water plus a small amount of salt and pepper. Cover and cook
over

low heat for about 2 hours.

 

Add the sauerkraut, applesauce and brown sugar. Cover and simmer for about 1
to 1 1/2 hours longer or until the roast is tender and falling apart.

 

This can also be roasted in the oven, in a covered roasting pan. Set the
oven at 350 degrees F for about 2 hours, then lower temperature to around
300

degrees F after adding the sauerkraut. Roast for an additional 1 1/2 hours.

 

To cook in a crock pot, add everything at once and cook for about 6 or 7
hours on LOW.

 

Serve Pork and Sauerkraut with a large bowl of mashed potatoes.  Enjoy.
Marilyn.  

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[CnD] Pork Shoulder Roast with Apple Stuffing Recipe

[Marilyn Pennington via Cookinginthedark]

Pork Shoulder Roast with Apple Stuffing Recipe

 

Savory apple stuffing is rolled up in the center of a deboned pork shoulder 

roast. Pork shoulder roast is a very inexpensive cut. Removing the bone, 

either

by yourself or your butcher, yields a slab of meat that is easy to stuff and


slow-roast.

 

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutesPT2H20M

Ingredients:

 

. 1 cup diced celery

. 1 cup diced sweet onion

. 1/4 cup butter (1/2 stick)

. 1 large Granny Smith apple, cut into 1/2-inch dice

. 1 large clove garlic, pressed

. 1-1/2 cups chicken broth

. 4 cups herbed stuffing mix

. 1/4 cup apple juice

. 1 Tbsp fresh minced sage

. 1 large clove garlic, cut into slivers

. 1 (about 7 pounds) pork shoulder roast, deboned (see Note)

. Kosher salt and freshly ground black pepper

. 1-3/4 cups chicken broth

. 1/2 cup apple juice

 

Preparation:

Line a large baking pan with heavy duty foil. Preheat oven to 350 F.

 

In a large pot, gently saute celery and

sweet onion

in butter until onion is translucent. Add

apples

and pressed

garlic

; cook about 1 minute longer, stirring often. Add chicken broth and

apple

juice. Bring to a boil. Remove from heat. Stir in

sage.

Then add

stuffing

mix, stirring to absorb liquid. Let rest to cool.

 

Place the

deboned pork shoulder roast

fat-side up on a cutting board. Sprinkle liberally with kosher

salt

and freshly ground black

pepper.

Turn roast over and again sprinkle liberally with salt and pepper. You may 

need to add a few cuts so that it lies open and flat. Poke holes in the meat

with a sharp knife and insert

garlic

slivers into the

pork.

 

Pack cooled

stuffing

on top of the

pork

roast. Roll both ends to the center to enclose the

stuffing

and tie with kitchen twine. Place roast skin-side up in baking pan. Pour in 

chicken broth and

apple

juice. Cover with a layer of heavy-duty foil and seal edges to the rim of 

the pan.

 

Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin


is browned.

 

Note: Some butchers will debone the pork shoulder roast at no extra cost, 

while others will charge a higher price. It's easy to debone the roast 

yourself

in about 15 minutes. (See

step-by-step instructions with photos.)

 

Yield: 8 to 10 servings.  Enjoy.  From Helen.

 

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[CnD] HAPPY NEW YEAR!

[Marilyn Pennington via Cookinginthedark]

I am wishing everyone on our list, a very Happy New Year.  I'm going off the
computer for the night.

 

It is so nice to be back in touch with everyone.

 

Love and Hugs,

 

Marilyn

 

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