[CnD] Party Mix
Hello, All! I remember a party mix recipe back in the 1970's and '80's which called for Rice chex and wheat chex and pretzel sticks. I made it a few times and liked it very much. There are so many different snack combos Like that at the store now, some even have Chocolate chips and some garlic pieces-or, like small Pieces of hard garlic bread; they seem to be some kind of Chips with garlic in them. Some have dried fruit. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Kitchen Lab: Crock Pot Chex Mix (Trash)
This is great! I have a recipe called, "chex Moroccan Crunch." I haven't made it for years and have been thinking recently I would make it. Years ago, I bought a large covered roaster pan just to make this kind of thing easier to stir. I may consider trying it in the crock pot. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 22, 2020 5:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Kitchen Lab: Crock Pot Chex Mix (Trash) I'm going to take this in a slightly different direction because this recipe has so much potential variety to it. The basics: Chex Mix (or for folks from Gen-X or earlier, Trash) is a snack recipe with a few specific features: 1. a mix of Chex or similar cereals, another grain based item like Cheerios, pretzel sticks or something similar, and possibly nuts 2. Butter and Worcestershire sauce as a core seasoning 3. Other spices, some of them salts, to get that salty snack vibe. Cooking: There are two common ways to cook (or more accurately, toast) this snack. 1. Oven: Preheat oven to 250 Melt the Marinade ingredients until warm and blended. Cover a large cookie sheet with foil. Pour all of the remaining ingredients on to the cookie sheet. Cover with the marinade so that it covers all of the dry ingredients evenly. Cook for 1 hour, turning every 15 minutes. 2. Crock Pot: Combine cereals and nuts and pretzels in crock pot. Mix melted butter and seasonings, Worcestershire and tobasco. Pour over mixture in crock pot. and toss lightly to coat. Do not cover! Cook on high for 2 hours, stirring well every 30 minutes. Turn to low and cook for 2 to 6 hours. Ingredients: 1. Seasoning: ½ cup of butter, melted 4 tablespoons Worcestershire sauce ½ teaspoon garlic salt (use garlic powder for a lower sodium version), onion salt, (use onion powder for a lower sodium option) and seasoning salt. You can replace the last one with other options like creole seasoning, Greek seasoning, etc. 1 dash of Tabasco or cayenne (Omit this if you're using a hotter seasoning in place of the seasoning salt) 2. Main Ingredients: The classic mix is 1 cup each of Rice Chex, Wheat Chex, Corn Chex, Cheerios, pretzel sticks, and mixed nuts. The Cheerios can be replaced with Goldfish or cheese crackers or if you don't want to add more flavor oyster crackers will suffice too. You can substitute 2 cups of Crispix for the corn and wheat cereal, or use the small shredded wheat cereal for the Wheat Chex. I prefer sesame sticks to pretzels, and they substitute well. And if you don't like mixed nuts you can use peanuts, cashews, or pretty much whatever other nut you want to. If you have someone with a nut allergy you can add any of the other options into the mix. This is an area for a lot of expression, as the things can vary a lot, even getting away from Chex style cereals completely. Any questions? Sent from my HAL 9000 in transit to Jupiter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bourbon Hot Dogs
- Recipe via Meal-Master (tm) v7.07 Title: Bourbon Hot Dogs Categories: Party snack, Alcohol, Potluck, Fondues, A f m Servings: 1 ¼ c Bourbon ¼ c Brown sugar Tabasco to taste Worcestershire to taste 1 c Ketchup 1 pk Hot Dogs or Wieners Slice hot dogs into ½ inch sections. combine all ingredients into a fondue pot and heat till warm. Serve via toothpicks. Note: Also works well in a small (2-3 qt) slow cooker. Source: Tecla Vargas Sent from my HAL 9000 in transit to Jupiter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Kitchen Lab: Crock Pot Chex Mix (Trash)
I'm going to take this in a slightly different direction because this recipe has so much potential variety to it. The basics: Chex Mix (or for folks from Gen-X or earlier, Trash) is a snack recipe with a few specific features: 1. a mix of Chex or similar cereals, another grain based item like Cheerios, pretzel sticks or something similar, and possibly nuts 2. Butter and Worcestershire sauce as a core seasoning 3. Other spices, some of them salts, to get that salty snack vibe. Cooking: There are two common ways to cook (or more accurately, toast) this snack. 1. Oven: Preheat oven to 250 Melt the Marinade ingredients until warm and blended. Cover a large cookie sheet with foil. Pour all of the remaining ingredients on to the cookie sheet. Cover with the marinade so that it covers all of the dry ingredients evenly. Cook for 1 hour, turning every 15 minutes. 2. Crock Pot: Combine cereals and nuts and pretzels in crock pot. Mix melted butter and seasonings, Worcestershire and tobasco. Pour over mixture in crock pot. and toss lightly to coat. Do not cover! Cook on high for 2 hours, stirring well every 30 minutes. Turn to low and cook for 2 to 6 hours. Ingredients: 1. Seasoning: ½ cup of butter, melted 4 tablespoons Worcestershire sauce ½ teaspoon garlic salt (use garlic powder for a lower sodium version), onion salt, (use onion powder for a lower sodium option) and seasoning salt. You can replace the last one with other options like creole seasoning, Greek seasoning, etc. 1 dash of Tabasco or cayenne (Omit this if you're using a hotter seasoning in place of the seasoning salt) 2. Main Ingredients: The classic mix is 1 cup each of Rice Chex, Wheat Chex, Corn Chex, Cheerios, pretzel sticks, and mixed nuts. The Cheerios can be replaced with Goldfish or cheese crackers or if you don't want to add more flavor oyster crackers will suffice too. You can substitute 2 cups of Crispix for the corn and wheat cereal, or use the small shredded wheat cereal for the Wheat Chex. I prefer sesame sticks to pretzels, and they substitute well. And if you don't like mixed nuts you can use peanuts, cashews, or pretty much whatever other nut you want to. If you have someone with a nut allergy you can add any of the other options into the mix. This is an area for a lot of expression, as the things can vary a lot, even getting away from Chex style cereals completely. Any questions? Sent from my HAL 9000 in transit to Jupiter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Test
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Re: [CnD] Slow cooking
I'll look for those liners. I like the idea of preparing the night before. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, February 22, 2020 10:16 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Slow cooking The liners are like plastic bags, like the roasting bags made for use in your conventional oven, mostly used for roasts or turkey so it stays moist in the oven. The ones designed for crockpots are useful when you want something to cook in its own juices but not dry out. Also useful for dinners you want to prepare the night before and put into the crock in the morning to cook. In that case, you put the bag in the crock, fill it, tie it closed, remove it to a metal pan or plastic storage container to your refrigerator overnight, have your crockpot ready to receive it in the morning and go to bed. In the morning you remove the plastic bag to the crock, turn the pot on and let it do its thing. This way you don't put a cold crock into the pot, where it could heat too quickly and break, causing possible injury and creating a mess you really don't want to have to clean up after. That said, I have been known to put my cold crock into the pot when leaving it turned on low for the day. I would never do it though if I had a crockpot with a bottom rather than a side cooking element. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Friday, February 21, 2020 9:26 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Slow cooking I am truly thankful we have crockpots with removeable croks. Would one of you please explain about the liners. Thanks. Diane -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Friday, February 21, 2020 8:52 PM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Slow cooking I wouldn't know what to do without my crockpots and those liners are a miracle! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 5:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Slow cooking I've got two of the original Rival Crock Pots, both of which still work, though I only use them with liners these days because otherwise they're a nightmare to clean. I've got two others, my 5 quart removable crock Rival the one I use the most. I slipped up and melted the cord on it, so I had to replace it., but it still works great after that repair. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 2:28 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Slow cooking Wow!! An older slow cooker from the '70's Amazing how some things last longer than others. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Friday, February 21, 2020 10:50 AM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Slow cooking Wow, I like this recipe. I've had one of my slow cookers since the 70's too, my firiends gave it to ome at my first baby shower. It's a smaller one so I only used it for me and my husband. I use the bigger one when the fam comes. They eat a lot! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Friday, February 21, 2020 11:04 AM To: Marie Rudys via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Slow cooking One recipe for round steak in the slow cooker that was on this list and I consider tried and true had three ingredients. Round steaks, onions peeled and halved, and left over brewed coffee for the liquid. Makes a real tastey gravy and tenderizes the meat with the acid in the coffee. The crockpot and that's what those were called originally was invented by Rival just in time for World War II., and women doing work in Defense Plants bought them and used them regularly to feed themselves and their families when they got home from work. In my past I did lots of cooking with crockpots. The all metal slow cookers I have less confidence using. I had an Aroma and it died after three uses so wasn't well built. On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote: > Date: Fri, 21 Feb 2020 13:47:50 > From: Marie Rudys via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Slow cooking > > Hello, everyone!! > > > > I have been using slow cookers for forty years, and never had any of > them burn up. > > They use
Re: [CnD] Slow cooking
Hello, Helen and everyone!!! I have an oval Hamilton Beach 3-1/2 quart and a smaller round 2-qauart slow cooker. I use the smaller one for making oatmeal, and soup in Smaller quantity. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Saturday, February 22, 2020 11:12 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Slow cooking Marie, I'm in agreement with you. I also have 2 Rival slow cookers, one from the eighties, which I believe is a 3 quart one, and my 5 or 6 quart one is from the nineties, and they both still work great! They only have low, medium and high on them for settings. I've also gone out and left it cooking with no fires, or damage to the electrical cord, or cracked lids or anything of the kind. I use mine for making soups, chili, spaghetti sauce, roasts with potatoes, and/or veggies, I make stews, too. A friend sent me liners from the US, and I love them! I'm in Canada, and I heard from someone, that Walmart sells them here. My bigger slow cooker has a plastic lid, while the other one is a glass one. Or ceramic, to match the insert, and both inserts can be removed to wash. They are both round. I love them! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 1:48 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Slow cooking Hello, everyone!! I have been using slow cookers for forty years, and never had any of them burn up. They use no more power than a lightbulb, to be honest about it. That is why it is perfectly safe to let it do its job whether or not you are Home. Low is around 250 degrees and high is 300 or so. Like a slow oven, really. I read that in the original Rival Crockpot Cookbook Back in the 1980's, and that information has stayed with me Ever since. I don't have to monitor it so closely, either. I never had a slow cooker boil over, either. It is not supposed to. Those of you who use one regularly know what I'm on about. I have gone out with the pot on low and when I got home tired, There is my food ready to eat. I never, ever had a Slow cooker catch fire or short out on me. Not one. I am cooking a roast now, with pearl onions and baby carrots And some potatoes. I did not put too much water In the bottom, because I know there will be more liquid as the meat Cooks. I am going to make some gravy from that. I use it at least once a month, when I Really want to slow cook something. The Hamilton Beach cooks slightly faster than the Rival I used to have back in the 1980's. But I just cook my roast the same Way I did back in those days. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
I've never had a problem leaving my crock pot on while I was not home. That's the beauty of it. I use it for all sorts of things, but I especially like cooking baked beans in it. It frees up my oven and I can cook 2 1/2 pound at a time. They freeze very well if there are left overs. Jeannes -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Saturday, February 22, 2020 2:12 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Slow cooking Marie, I'm in agreement with you. I also have 2 Rival slow cookers, one from the eighties, which I believe is a 3 quart one, and my 5 or 6 quart one is from the nineties, and they both still work great! They only have low, medium and high on them for settings. I've also gone out and left it cooking with no fires, or damage to the electrical cord, or cracked lids or anything of the kind. I use mine for making soups, chili, spaghetti sauce, roasts with potatoes, and/or veggies, I make stews, too. A friend sent me liners from the US, and I love them! I'm in Canada, and I heard from someone, that Walmart sells them here. My bigger slow cooker has a plastic lid, while the other one is a glass one. Or ceramic, to match the insert, and both inserts can be removed to wash. They are both round. I love them! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 1:48 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Slow cooking Hello, everyone!! I have been using slow cookers for forty years, and never had any of them burn up. They use no more power than a lightbulb, to be honest about it. That is why it is perfectly safe to let it do its job whether or not you are Home. Low is around 250 degrees and high is 300 or so. Like a slow oven, really. I read that in the original Rival Crockpot Cookbook Back in the 1980's, and that information has stayed with me Ever since. I don't have to monitor it so closely, either. I never had a slow cooker boil over, either. It is not supposed to. Those of you who use one regularly know what I'm on about. I have gone out with the pot on low and when I got home tired, There is my food ready to eat. I never, ever had a Slow cooker catch fire or short out on me. Not one. I am cooking a roast now, with pearl onions and baby carrots And some potatoes. I did not put too much water In the bottom, because I know there will be more liquid as the meat Cooks. I am going to make some gravy from that. I use it at least once a month, when I Really want to slow cook something. The Hamilton Beach cooks slightly faster than the Rival I used to have back in the 1980's. But I just cook my roast the same Way I did back in those days. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
Marie, I'm in agreement with you. I also have 2 Rival slow cookers, one from the eighties, which I believe is a 3 quart one, and my 5 or 6 quart one is from the nineties, and they both still work great! They only have low, medium and high on them for settings. I've also gone out and left it cooking with no fires, or damage to the electrical cord, or cracked lids or anything of the kind. I use mine for making soups, chili, spaghetti sauce, roasts with potatoes, and/or veggies, I make stews, too. A friend sent me liners from the US, and I love them! I'm in Canada, and I heard from someone, that Walmart sells them here. My bigger slow cooker has a plastic lid, while the other one is a glass one. Or ceramic, to match the insert, and both inserts can be removed to wash. They are both round. I love them! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 1:48 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Slow cooking Hello, everyone!! I have been using slow cookers for forty years, and never had any of them burn up. They use no more power than a lightbulb, to be honest about it. That is why it is perfectly safe to let it do its job whether or not you are Home. Low is around 250 degrees and high is 300 or so. Like a slow oven, really. I read that in the original Rival Crockpot Cookbook Back in the 1980's, and that information has stayed with me Ever since. I don't have to monitor it so closely, either. I never had a slow cooker boil over, either. It is not supposed to. Those of you who use one regularly know what I'm on about. I have gone out with the pot on low and when I got home tired, There is my food ready to eat. I never, ever had a Slow cooker catch fire or short out on me. Not one. I am cooking a roast now, with pearl onions and baby carrots And some potatoes. I did not put too much water In the bottom, because I know there will be more liquid as the meat Cooks. I am going to make some gravy from that. I use it at least once a month, when I Really want to slow cook something. The Hamilton Beach cooks slightly faster than the Rival I used to have back in the 1980's. But I just cook my roast the same Way I did back in those days. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
Yup, I added crock fot liners to my grocery list. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Feb 22, 2020 7:15 AM, Pamela Fairchild via Cookinginthedark wrote: > > The liners are like plastic bags, like the roasting bags made for use in > your conventional oven, mostly used for roasts or turkey so it stays moist > in the oven. The ones designed for crockpots are useful when you want > something to cook in its own juices but not dry out. Also useful for dinners > you want to prepare the night before and put into the crock in the morning > to cook. > In that case, you put the bag in the crock, fill it, tie it closed, remove > it to a metal pan or plastic storage container to your refrigerator > overnight, have your crockpot ready to receive it in the morning and go to > bed. In the morning you remove the plastic bag to the crock, turn the pot on > and let it do its thing. This way you don't put a cold crock into the pot, > where it could heat too quickly and break, causing possible injury and > creating a mess you really don't want to have to clean up after. > That said, I have been known to put my cold crock into the pot when leaving > it turned on low for the day. I would never do it though if I had a crockpot > with a bottom rather than a side cooking element. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark > Sent: Friday, February 21, 2020 9:26 PM > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] Slow cooking > > I am truly thankful we have crockpots with removeable croks. > > Would one of you please explain about the liners. Thanks. > > Diane > > -Original Message- > From: Cookinginthedark On Behalf Of > Dena Polston via Cookinginthedark > Sent: Friday, February 21, 2020 8:52 PM > To: cookinginthedark@acbradio.org > Cc: Dena Polston > Subject: Re: [CnD] Slow cooking > > I wouldn't know what to do without my crockpots and those liners are a > miracle! (smile) -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Nicole Massey via Cookinginthedark > Sent: Friday, February 21, 2020 5:55 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Slow cooking > > I've got two of the original Rival Crock Pots, both of which still work, > though I only use them with liners these days because otherwise they're a > nightmare to clean. I've got two others, my 5 quart removable crock Rival > the one I use the most. I slipped up and melted the cord on it, so I had to > replace it., but it still works great after that repair. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Marie Rudys via Cookinginthedark > Sent: Friday, February 21, 2020 2:28 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Slow cooking > > Wow!! An older slow cooker from the '70's Amazing how some things last > longer than others. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Linda S via Cookinginthedark > Sent: Friday, February 21, 2020 10:50 AM > To: cookinginthedark@acbradio.org > Cc: Linda S > Subject: Re: [CnD] Slow cooking > > Wow, I like this recipe. I've had one of my slow cookers since the 70's too, > my firiends gave it to ome at my first baby shower. It's a smaller one so I > only used it for me and my husband. I use the bigger one when the fam comes. > They eat a lot! (smile) > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jude DaShiell via Cookinginthedark > Sent: Friday, February 21, 2020 11:04 AM > To: Marie Rudys via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Slow cooking > > One recipe for round steak in the slow cooker that was on this list and I > consider tried and true had three ingredients. Round steaks, onions peeled > and halved, and left over brewed coffee for the liquid. Makes a real tastey > gravy and tenderizes the meat with the acid in the coffee. > The crockpot and that's what those were called originally was invented by > Rival just in time for World War II., and women doing work in Defense Plants > bought them and used them regularly to feed themselves and their families > when they got home from work. > In my past I did lots of cooking with crockpots. The all metal slow cookers > I have less confidence using. I had an Aroma and it died after three uses > so wasn't well built. > > On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote: > > > Date: Fri, 21 Feb 2020 13:47:50 > > From: Marie Rudys via Cookinginthedark > > To: cookinginthedark@acbradio.org > > Cc: Marie
Re: [CnD] Texas Simple Queso (Was: slow cooker)
This one is super simple. Put a liner in your crock pot. Cube up a one pound block of Velveeta or other similar product. Pour in a can of Ro-Tel, a tomato and peppers product, or similar. Turn the crock on and cover and leave it alone for an hour or so. Serve with Fritos, tortilla chips, or whatever else you think would be better with cheese on it. For a variation, put a pound of cooked ground beef or breakfast sausage, or even crumbled up chorizo, into it. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Saturday, February 22, 2020 5:18 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] slow cooker PLEASE POSTH OF THESE RECIPIES. THEY SOUND DELICIOUS. MIKE -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 9:05 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] slow cooker Yep, both traditional Texas chili-con-queso and bourbon hot dogs are great party crock pot favorites. You can use a fondue pot for the latter recipe, of course, but the former is a problem without a slow cooker, preferably with a liner too. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 6:14 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] slow cooker I Googled it and came across an article In the Washington Post about the slow cooker. I did not know it was invented in 1940. Later on in that article it said that men are even using the slow cookers, Too. Some of them use it to make some of the dishes they serve for Super Bowl. Go look it up yourself. Google will take you there. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
Just posted the Crock Pot Pizza recipe. I'll have to construct the chex mix recipe from other recipes, as I use a definite variation on the recipes I've got. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Saturday, February 22, 2020 5:28 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Slow cooking PLEASE POST BOTH OF THESE RECIPIES. THANKS, MIKE -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 11:14 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Slow cooking There are other things they do very well that aren't cooked all day and aren't soup/stew items. Two of my favorites are making my own "Trash" (Now more commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I found on a BBS years ago. The Trash recipe involves an open crock, while the pizza recipe only takes about an hour and a half to melt the cheese and warm the meats and other toppings. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Friday, February 21, 2020 8:47 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Slow cooking I think after Thursday night especially for things like chicken and soups and stews and things like that I’m just going to bite the bullet and start using my crockpot from now on for those things LOL this way I don’t have to keep monitoring the temperature all the time for things and just let it cook over the course of a day and then when I get home from work or something I’ll have a whole meal Sent from my iPhone > On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark > wrote: > > Absolutely agree with that. > > -Original Message- > From: Cookinginthedark On > Behalf Of Nicole Massey via Cookinginthedark > Sent: Friday, February 21, 2020 9:03 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Slow cooking > > I'd much rather repair something than replace it, and I've got the > basic skills to replace cords, so it's worth it to do the work for a > beloved appliance. I know I'm very atypical in the blind community in this > regard. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Marie Rudys via Cookinginthedark > Sent: Friday, February 21, 2020 5:24 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Slow cooking > > Goodness; nobody here repairs small appliances. > They tell us to get new ones. > > Sometimes, I find some surprises at Goodwill. > You just never know. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Nicole Massey via Cookinginthedark > Sent: Friday, February 21, 2020 2:55 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Slow cooking > > I've got two of the original Rival Crock Pots, both of which still > work, though I only use them with liners these days because otherwise > they're a nightmare to clean. I've got two others, my 5 quart > removable crock Rival the one I use the most. I slipped up and melted > the cord on it, so I had to replace it., but it still works great after that > repair. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Marie Rudys via Cookinginthedark > Sent: Friday, February 21, 2020 2:28 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Slow cooking > > Wow!! An older slow cooker from the '70's Amazing how some things > last longer than others. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Linda S via Cookinginthedark > Sent: Friday, February 21, 2020 10:50 AM > To: cookinginthedark@acbradio.org > Cc: Linda S > Subject: Re: [CnD] Slow cooking > > Wow, I like this recipe. I've had one of my slow cookers since the > 70's too, my firiends gave it to ome at my first baby shower. It's a > smaller one so I only used it for me and my husband. I use the bigger one > when the fam comes. > They eat a lot! (smile) > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Jude DaShiell via Cookinginthedark > Sent: Friday, February 21, 2020 11:04 AM > To: Marie Rudys via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Slow cooking > > One recipe for round steak in the slow
[CnD] Crock Pot Pizza
Title: Crock Pot Pizza Categories: Crock pot Yield: 8 Servings 1 1/2 lb Ground meat 1 cn Pizza sauce (14 oz) 1 pk Noodles (12 oz) 4 oz Cheese, mozzarella Mushrooms Onion 1 cn Spaghetti sauce (14 oz) 4 oz Cheese, cheddar 1 pk Pepperoni; sliced Green peppers Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 minutes, then on low for 1 hour or until cheese melts. This may also be baked in a 350 oven until cheese melts. You can also include sliced ham or canadian bacon as a layer underneath the pepperoni, and black or green olives are also an option. Jane Becker, Charles City, IA Iowa REC News, May 1992 M Sent from my HAL 9000 in transit to Jupiter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Conversion Tables
Thanks for all the infro, it's very helpful. I'm just learning how to cook, so excuse my ignorance. Can I use the temperature guide for when a recipe says, for example, 1 cup of milk at 110deegrees? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: 22 February 2020 15:46 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Conversion Tables This answers your first question, but you have to search through the document to find your answer. Lots of helpful information here though and I go to this source frequently. It is a compilation of things I have collected over the years and put together in one document so I can find it easily. Sorry I didn't keep the original source information, well, no I'm not but that's beside the point. I'll keep looking to see if I have a temperature conversion chart for commonly used cooking temperatures. I probably do somewhere. In the meantime, just ask Google or Alexa. They almost always have those kinds of answers. Metric Measurements and other things METRIC MEASUREMENTS DEGREES CELSIUS DEGREES FAHRENHEIT 121-135 equals 250-275 149 equals 300 163 equals 325 177 equals 350 191-204 equals 375-400 218 equals 425 232-246 equals 450-475 250 ML 1 Cup 125 ML 1/2 Cup 75 ML 1/3 Cup 50 ML 1/4 Cup 45 ML 1/5 Cup 15 ML 1 Tbsp 5 ML1 Tsp 2 ML1/2 Tsp 1 ML1 PINCH 25 ML COFFEE MEASUREMENT 8 OUNCES1 Cup 4 OUNCES1/2 Cup 1 STICK BUTTER 1/2 Cup, 2 OUNCES1/4 Cup, 454 GRAMS 1 POUND 28.3 GRAMS 1 OUNCE 1 QUART 4 CUPS 1 PINT 2 CUPS 1 PACKAGE ACTIVE DRY YEAST 1 TBSP. We Americans do not think in grams, kilos, or liters, we think in ounces, pounds and quarts, or more often in bulk measures like cups, tablespoons and teaspoons. Grams are part the metric system which is used in the sciences and in most of the world's kitchens. We, and a few other countries, are the odd men out. This guide should help. - One ounce equals 28 grams. - One ounce (28 grams) usually equals 2 tablespoons. - Three and a half ounces equal 100 Grams, or 7 tablespoons, or 1/2 cup. - One pound equals 448 grams. - 2.2 pounds equals 1,000 grams or one kilo. - A generous quart equals one liter. Examples: - One tablespoon oil or butter is 14 grams, or half an ounce. - One tablespoon regular salt (Kosher salt is lighter) is 20 grams, or nearly an ounce. - 100 grams of meat, fish, tofu, etc. (a standard protein serving) is usually the size of a deck of cards. - One portion vegetables is 1/2 cup, or about 100 grams. Weights and Measures 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 5 1/2 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 11 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 1 tablespoon = 20 milliliters 1 cup = 250 milliliters 1.06 quart = l liter 1 tablespoon = 1/2 fluid ounce 1 cup = 8 fluid ounces 1 cup = 1/2 US pint 2 cups = 1 US pint 4 cups = 1 quart 2 US pints = 1 quart 4 quarts = 3 3/4 liter 1/4 pound = 125 grams 1/2 pound = 250 grams 3/4 pound = 375 grams 1 pound = 500 grams COMMON EQUIVALENTS DRY INGREDIENTS . ½ tablespoon equals 1 ½ teaspoons . 1 tablespoon equals 3 teaspoons . 1 ½ tablespoons equals 1 tablespoon plus 1 ½ teaspoons . 2 tablespoons equals 1/8 cup . 4 tablespoons equals ¼ cup . 5 1/3 tablespoons equals 1/3 cup . 5 1/3 tablespoons equals 5 tablespoons plus 1 teaspoon . 6 tablespoons equals 3/8 cup or ¼ cup plus 2 tablespoons . 8 tablespoons equals ½ cup . 5/8 cup equals ½ cup plus 2 tablespoons . 2/3 cup equals 10 tablespoons plus 2 teaspoons . 12 tablespoons equals ¾ cup . 7/8 cup equals 1 cup less 2 tablespoons . 16 tablespoons equals 1 cup . 2 cups equals 1 pint . 2 pints equals ½ quart . 4 cups equals 1 quart . 4 quarts equals 1 gallon LIQUIDS . 1 tablespoon equals ½ ounce . 2 tablespoons equals 1 ounce . ¼ cup equals 2 ounces or 4 tablespoons . 1/3 cup equals 2 2/3 ounces or 5 1/3 tablespoons . ½ cup equals 4 ounces or 8 tablespoons . 1 cup equals 8 ounces or 16 tablespoons . 2 cups equals 16 ounces or 1 pint . 4 cups equals 32 ounces or 1 quart . 1 pony equals 1 ounce . 1 jigger equals 1 ½ ounces . 1 fifth equals one-fifth gallon or 3 cups plus 3 tablespoons Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of
Re: [CnD] Conversion Tables
1 American stick of butter equals 4 ounces, or about 115 grams. It also makes 1/2 cup of butter. -Original Message- From: Cookinginthedark On Behalf Of Bridget Micallef via Cookinginthedark Sent: Saturday, February 22, 2020 3:21 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Conversion Tables Hi I have two questions. Does anyone have a conversion table from sticks of butter to cups or grams please? My second question is does anyone have a conversion table for a food thermometer from Fahrenheit to Celsius? Have a nice day and weekend Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
The liners are like plastic bags, like the roasting bags made for use in your conventional oven, mostly used for roasts or turkey so it stays moist in the oven. The ones designed for crockpots are useful when you want something to cook in its own juices but not dry out. Also useful for dinners you want to prepare the night before and put into the crock in the morning to cook. In that case, you put the bag in the crock, fill it, tie it closed, remove it to a metal pan or plastic storage container to your refrigerator overnight, have your crockpot ready to receive it in the morning and go to bed. In the morning you remove the plastic bag to the crock, turn the pot on and let it do its thing. This way you don't put a cold crock into the pot, where it could heat too quickly and break, causing possible injury and creating a mess you really don't want to have to clean up after. That said, I have been known to put my cold crock into the pot when leaving it turned on low for the day. I would never do it though if I had a crockpot with a bottom rather than a side cooking element. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Friday, February 21, 2020 9:26 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Slow cooking I am truly thankful we have crockpots with removeable croks. Would one of you please explain about the liners. Thanks. Diane -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Friday, February 21, 2020 8:52 PM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Slow cooking I wouldn't know what to do without my crockpots and those liners are a miracle! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 5:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Slow cooking I've got two of the original Rival Crock Pots, both of which still work, though I only use them with liners these days because otherwise they're a nightmare to clean. I've got two others, my 5 quart removable crock Rival the one I use the most. I slipped up and melted the cord on it, so I had to replace it., but it still works great after that repair. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 2:28 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Slow cooking Wow!! An older slow cooker from the '70's Amazing how some things last longer than others. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Friday, February 21, 2020 10:50 AM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Slow cooking Wow, I like this recipe. I've had one of my slow cookers since the 70's too, my firiends gave it to ome at my first baby shower. It's a smaller one so I only used it for me and my husband. I use the bigger one when the fam comes. They eat a lot! (smile) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Friday, February 21, 2020 11:04 AM To: Marie Rudys via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Slow cooking One recipe for round steak in the slow cooker that was on this list and I consider tried and true had three ingredients. Round steaks, onions peeled and halved, and left over brewed coffee for the liquid. Makes a real tastey gravy and tenderizes the meat with the acid in the coffee. The crockpot and that's what those were called originally was invented by Rival just in time for World War II., and women doing work in Defense Plants bought them and used them regularly to feed themselves and their families when they got home from work. In my past I did lots of cooking with crockpots. The all metal slow cookers I have less confidence using. I had an Aroma and it died after three uses so wasn't well built. On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote: > Date: Fri, 21 Feb 2020 13:47:50 > From: Marie Rudys via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Slow cooking > > Hello, everyone!! > > > > I have been using slow cookers for forty years, and never had any of > them burn up. > > They use no more power than a lightbulb, to be honest about it. > > That is why it is perfectly safe to let it do its job whether or not > you are > > Home. Low is around 250 degrees and high is > > 300 or so. Like a slow oven, really. > > I read that in the original Rival Crockpot Cookbook > > Back in the 1980's, and that
Re: [CnD] Conversion Tables
This answers your first question, but you have to search through the document to find your answer. Lots of helpful information here though and I go to this source frequently. It is a compilation of things I have collected over the years and put together in one document so I can find it easily. Sorry I didn't keep the original source information, well, no I'm not but that's beside the point. I'll keep looking to see if I have a temperature conversion chart for commonly used cooking temperatures. I probably do somewhere. In the meantime, just ask Google or Alexa. They almost always have those kinds of answers. Metric Measurements and other things METRIC MEASUREMENTS DEGREES CELSIUS DEGREES FAHRENHEIT 121-135 equals 250-275 149 equals 300 163 equals 325 177 equals 350 191-204 equals 375-400 218 equals 425 232-246 equals 450-475 250 ML 1 Cup 125 ML 1/2 Cup 75 ML 1/3 Cup 50 ML 1/4 Cup 45 ML 1/5 Cup 15 ML 1 Tbsp 5 ML1 Tsp 2 ML1/2 Tsp 1 ML1 PINCH 25 ML COFFEE MEASUREMENT 8 OUNCES1 Cup 4 OUNCES1/2 Cup 1 STICK BUTTER 1/2 Cup, 2 OUNCES1/4 Cup, 454 GRAMS 1 POUND 28.3 GRAMS 1 OUNCE 1 QUART 4 CUPS 1 PINT 2 CUPS 1 PACKAGE ACTIVE DRY YEAST 1 TBSP. We Americans do not think in grams, kilos, or liters, we think in ounces, pounds and quarts, or more often in bulk measures like cups, tablespoons and teaspoons. Grams are part the metric system which is used in the sciences and in most of the world's kitchens. We, and a few other countries, are the odd men out. This guide should help. - One ounce equals 28 grams. - One ounce (28 grams) usually equals 2 tablespoons. - Three and a half ounces equal 100 Grams, or 7 tablespoons, or 1/2 cup. - One pound equals 448 grams. - 2.2 pounds equals 1,000 grams or one kilo. - A generous quart equals one liter. Examples: - One tablespoon oil or butter is 14 grams, or half an ounce. - One tablespoon regular salt (Kosher salt is lighter) is 20 grams, or nearly an ounce. - 100 grams of meat, fish, tofu, etc. (a standard protein serving) is usually the size of a deck of cards. - One portion vegetables is 1/2 cup, or about 100 grams. Weights and Measures 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 5 1/2 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 11 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 1 tablespoon = 20 milliliters 1 cup = 250 milliliters 1.06 quart = l liter 1 tablespoon = 1/2 fluid ounce 1 cup = 8 fluid ounces 1 cup = 1/2 US pint 2 cups = 1 US pint 4 cups = 1 quart 2 US pints = 1 quart 4 quarts = 3 3/4 liter 1/4 pound = 125 grams 1/2 pound = 250 grams 3/4 pound = 375 grams 1 pound = 500 grams COMMON EQUIVALENTS DRY INGREDIENTS . ½ tablespoon equals 1 ½ teaspoons . 1 tablespoon equals 3 teaspoons . 1 ½ tablespoons equals 1 tablespoon plus 1 ½ teaspoons . 2 tablespoons equals 1/8 cup . 4 tablespoons equals ¼ cup . 5 1/3 tablespoons equals 1/3 cup . 5 1/3 tablespoons equals 5 tablespoons plus 1 teaspoon . 6 tablespoons equals 3/8 cup or ¼ cup plus 2 tablespoons . 8 tablespoons equals ½ cup . 5/8 cup equals ½ cup plus 2 tablespoons . 2/3 cup equals 10 tablespoons plus 2 teaspoons . 12 tablespoons equals ¾ cup . 7/8 cup equals 1 cup less 2 tablespoons . 16 tablespoons equals 1 cup . 2 cups equals 1 pint . 2 pints equals ½ quart . 4 cups equals 1 quart . 4 quarts equals 1 gallon LIQUIDS . 1 tablespoon equals ½ ounce . 2 tablespoons equals 1 ounce . ¼ cup equals 2 ounces or 4 tablespoons . 1/3 cup equals 2 2/3 ounces or 5 1/3 tablespoons . ½ cup equals 4 ounces or 8 tablespoons . 1 cup equals 8 ounces or 16 tablespoons . 2 cups equals 16 ounces or 1 pint . 4 cups equals 32 ounces or 1 quart . 1 pony equals 1 ounce . 1 jigger equals 1 ½ ounces . 1 fifth equals one-fifth gallon or 3 cups plus 3 tablespoons Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Bridget Micallef via Cookinginthedark Sent: Saturday, February 22, 2020 3:21 AM To: cookinginthedark@acbradio.org Cc: Bridget Micallef Subject: [CnD] Conversion Tables Hi I have two questions. Does anyone have a conversion table from sticks of butter to cups or grams please? My second question is does anyone have a conversion table for a food thermometer from Fahrenheit to Celsius? Have a nice day and weekend Bridget ___
[CnD] SHANNON'S CROCK POT ROAST
SHANNON'S CROCK POT ROAST 1 3 TO 4 POUND CHUCK ROAST 1 PACKET OF HIDDEN VALLEY RANCH ORIGINAL DRESSING MIX 1 PACKET ITALIAN DRESSING MIX POUR 2 CUPS OF WATER INTO CROCK POT. ADD BOTH PACKETS OF DRESSING MIX, STIR WELL TO DISSOLVE. ADD ROAST AND COVER WITH ADDITIONAL WATER. COOK ON LOW FOR 8 HOURS OR ON HIGH FOR 4 HOURS. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
PLEASE POST BOTH OF THESE RECIPIES. THANKS, MIKE -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 11:14 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Slow cooking There are other things they do very well that aren't cooked all day and aren't soup/stew items. Two of my favorites are making my own "Trash" (Now more commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I found on a BBS years ago. The Trash recipe involves an open crock, while the pizza recipe only takes about an hour and a half to melt the cheese and warm the meats and other toppings. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Friday, February 21, 2020 8:47 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Slow cooking I think after Thursday night especially for things like chicken and soups and stews and things like that I’m just going to bite the bullet and start using my crockpot from now on for those things LOL this way I don’t have to keep monitoring the temperature all the time for things and just let it cook over the course of a day and then when I get home from work or something I’ll have a whole meal Sent from my iPhone > On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark > wrote: > > Absolutely agree with that. > > -Original Message- > From: Cookinginthedark On > Behalf Of Nicole Massey via Cookinginthedark > Sent: Friday, February 21, 2020 9:03 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Slow cooking > > I'd much rather repair something than replace it, and I've got the > basic skills to replace cords, so it's worth it to do the work for a > beloved appliance. I know I'm very atypical in the blind community in this > regard. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Marie Rudys via Cookinginthedark > Sent: Friday, February 21, 2020 5:24 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Slow cooking > > Goodness; nobody here repairs small appliances. > They tell us to get new ones. > > Sometimes, I find some surprises at Goodwill. > You just never know. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Nicole Massey via Cookinginthedark > Sent: Friday, February 21, 2020 2:55 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Slow cooking > > I've got two of the original Rival Crock Pots, both of which still > work, though I only use them with liners these days because otherwise > they're a nightmare to clean. I've got two others, my 5 quart > removable crock Rival the one I use the most. I slipped up and melted > the cord on it, so I had to replace it., but it still works great after that > repair. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Marie Rudys via Cookinginthedark > Sent: Friday, February 21, 2020 2:28 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Slow cooking > > Wow!! An older slow cooker from the '70's Amazing how some things > last longer than others. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Linda S via Cookinginthedark > Sent: Friday, February 21, 2020 10:50 AM > To: cookinginthedark@acbradio.org > Cc: Linda S > Subject: Re: [CnD] Slow cooking > > Wow, I like this recipe. I've had one of my slow cookers since the > 70's too, my firiends gave it to ome at my first baby shower. It's a > smaller one so I only used it for me and my husband. I use the bigger one > when the fam comes. > They eat a lot! (smile) > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Jude DaShiell via Cookinginthedark > Sent: Friday, February 21, 2020 11:04 AM > To: Marie Rudys via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Slow cooking > > One recipe for round steak in the slow cooker that was on this list > and I consider tried and true had three ingredients. Round steaks, > onions peeled and halved, and left over brewed coffee for the liquid. > Makes a real tastey gravy and tenderizes the meat with the acid in the coffee. > The crockpot and that's what those were called originally was invented > by Rival just in time for World War II., and women doing work in > Defense Plants bought them and used them regularly to feed themselves > and their
Re: [CnD] slow cooker
PLEASE POSTH OF THESE RECIPIES. THEY SOUND DELICIOUS. MIKE -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Friday, February 21, 2020 9:05 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] slow cooker Yep, both traditional Texas chili-con-queso and bourbon hot dogs are great party crock pot favorites. You can use a fondue pot for the latter recipe, of course, but the former is a problem without a slow cooker, preferably with a liner too. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 6:14 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] slow cooker I Googled it and came across an article In the Washington Post about the slow cooker. I did not know it was invented in 1940. Later on in that article it said that men are even using the slow cookers, Too. Some of them use it to make some of the dishes they serve for Super Bowl. Go look it up yourself. Google will take you there. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Topic change to accessible charcoal grills Was "RE: High Marks"
I use a charcoal grill and i always use the match light charcoal. I just tear the bag open a little bit AND LIGHT THE BAG. THIS LIGHTS THE CHARCOAL AND ELIMINATES THE NEED FOR CHARCOAL LIGHTER. MIKE -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Friday, February 21, 2020 7:36 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: [CnD] Topic change to accessible charcoal grills Was "RE: High Marks" Hello, I can't seem to send messages to the list other than when I reply to an email, so here goes: I'm moving o a house and I want to purchase a charcoal grill. I'm wondering if anyone has any tips on accessible grills and best types of charcoal to use. Any other tips would be helpful too. I've used a charcoal grill in the past, but it's been a while so any suggestions would be appreciated. Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Thursday, February 20, 2020 8:15 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: [CnD] High Marks As far as I know, the name of the product is high marks. I had some, but I didn't use it for a long time and it dried up and I had to throw away almost a full tube. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Thursday, February 20, 2020 10:04 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Maybe it is something else Hello, All. I am just thinking, I may have gotten the name of that Stuff wrong. I remember it came in a tube and you can use that semi solid Material to mark appliances and things where braille labels would be Too big or not stick too well, and that stuff would Stay on for ages. My late sighted friend Howard marked his Microwave for me so I could use it without asking him all the time. When that microwave went out, he got another one, but by then, I did not Live in the same building anymore and there was no need to share that Microwave. It's different when someone can see. They don't need it unless their sight Is dimming. Whatever that stuff is called, if someone remembers, I thought it was Hi Marks. Sure wish I had some of that just in case. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Conversion Tables
Hi I have two questions. Does anyone have a conversion table from sticks of butter to cups or grams please? My second question is does anyone have a conversion table for a food thermometer from Fahrenheit to Celsius? Have a nice day and weekend Bridget ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Microwave oven
I think Marie Calendar did it better. On Fri, 21 Feb 2020, margo Downey via Cookinginthedark wrote: > Date: Fri, 21 Feb 2020 21:52:21 > From: margo Downey via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: margo Downey > Subject: Re: [CnD] Microwave oven > > I do not like Lean Cuisine. > > Margo > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Immigrant via Cookinginthedark > Sent: Friday, February 21, 2020 5:13 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Microwave oven > > No boss would ever tell me to eat Lean Cuisine. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jude DaShiell via Cookinginthedark > Sent: Friday, February 21, 2020 8:05 AM > To: Ron Kolesar via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Microwave oven > > Those small ovens keep getting made so employers can satisfy office equipment > accessibility requirements. Those ovens are intended to mostly be sold to > employers so blind employees can heat their Lean Cuissine independently. > > On Thu, 20 Feb 2020, Ron Kolesar via Cookinginthedark wrote: > > > Date: Thu, 20 Feb 2020 17:47:08 > > From: Ron Kolesar via Cookinginthedark > > To: cookinginthedark@acbradio.org > > Cc: Ron Kolesar > > Subject: Re: [CnD] Microwave oven > > > > I would like to see a microwave oven that was accessible via a braille > > template and or voice output that 1. was a nice family size and not a > > small oven like most adapted microwaves are. > > 2. Yes, I too would like to see it at a normal price that the sighted > > would get without the adaptive items. > > But it sadly comes down to supply and demand once again. > > It's sad but what can we do about it? > > Just my two cents on the topic. > > Ron U.S. Ham Radio Station and Emergency Communication Station KR3DOG > > > > -Original Message- From: Dana Leet via Cookinginthedark > > Sent: Thursday, February 20, 2020 09:32 > > To: cookinginthedark@acbradio.org > > Cc: Dana Leet > > Subject: Re: [CnD] Microwave oven > > > > > > I wish we could find a microwave that was accessible they didn?t cost > > so much like when we did have the Timo. I still have a Timo that works > > and I wish they still made them. What is anyone else found that can > > even possibly come close to replacing it when it goes out? > > > > > > https://www.facebook.com/groups/499256260204771/?ref=share If you are > > interested in loosing weight and living a healthy lifestyleJoin my > > Group on Facebook It is for blind and visually impaired support on > > this journey in living a healthier lifestyle > > > > > On Feb 20, 2020, at 9:27 AM, Marie Rudys via Cookinginthedark > > > wrote: > > > > > > We don't get lightning in Sacramento often. It is quite rare. > > > > > > Marie > > > > > > > > > -Original Message- > > > From: Cookinginthedark > > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude > > > DaShiell via Cookinginthedark > > > Sent: Wednesday, February 19, 2020 8:08 PM > > > To: Jan via Cookinginthedark > > > Cc: Jude DaShiell > > > Subject: Re: [CnD] Microwave oven > > > > > > It helps to have plug out of wall when lightning is in the area. > > > The first Magic Chef I had lasted me 5 years and the replacement is > > > doing well now. Helps with computers and multimedia equipment too. > > > On Wed, 19 Feb 2020, Jan via Cookinginthedark wrote: > > > > > >> Date: Wed, 19 Feb 2020 20:17:39 > > >> From: Jan via Cookinginthedark > > >> To: cookinginthedark@acbradio.org > > >> Cc: Jan > > >> Subject: Re: [CnD] Microwave oven > > >> > > >> Mine lasted about eight years. I miss it. > > >> > > >> -Original Message- > > >> From: Cookinginthedark > > >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of > > >> Immigrant via Cookinginthedark > > >> Sent: Wednesday, February 19, 2020 7:01 PM > > >> To: cookinginthedark@acbradio.org > > >> Cc: Immigrant > > >> Subject: Re: [CnD] Microwave oven > > >> > > >> I know several people whose TEMO microwave ovens lasted much longer > > >> than that. > > >> > > >> -Original Message- > > >> From: Cookinginthedark On > > >> Behalf > > > Of > > >> Marie Rudys via Cookinginthedark > > >> Sent: Wednesday, February 19, 2020 6:15 PM > > >> To: cookinginthedark@acbradio.org > > >> Cc: Marie Rudys > > >> Subject: [CnD] Microwave oven > > >> > > >> Oops; should have changed the subject line before this. > > >> > > >> Well, for my use at the time, I was quite happy with the > > >> > > >> Teamo. Perhaps it was not built to last longer than two years. > > >> > > >> > > >> > > >> Marie > > >> > > >> > > >> > > >> ___ > > >> Cookinginthedark mailing list > > >> Cookinginthedark@acbradio.org > > >> http://acbradio.org/mailman/listinfo/cookinginthedark > > >> > > >> ___ > > >> Cookinginthedark mailing list > > >>
