[CnD] USSUBSCRIBE

[Cheryl Osborn]

What do I need to do to get off of this list?
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[CnD] PLEASE REMOVE ME FROM THIS LIST

[Cheryl Osborn]

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[CnD] UNSUBSCRIBE

[Cheryl Osborn]

Please unsubscribe me
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Re: [CnD] Recipe request

[Cheryl Osborn]

Don't have one, but you might try doing a search for a bunt cake,
frosting in middle.

On 10/12/11, Allison Fallin  wrote:
> I had a recipe for Cake with frosting in the Middle, which I
> think sounds great, since I'm not great at frosting a cake.  It
> was one of the many recipes I lost.  Can anyone post it again?
> Thanks.
> Allison Fallin
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Re: [CnD] Cactus chili

[Cheryl Osborn]

I have included an authentic Mexican nopal chili recipe here, but I do
not know what type of chili you are looking for.  If you are looking
for a more Americano style, you could just add nopal to any recipe of
choice.
Cactus (Nopales) Chili


Ingredients
2lbs fresh cactus (nopales) prepared and diced (or 32 ounce jar), drained
1 onion, chopped, same size as nopales
1/8 cup corn or olive oil
2 jalapeno chiles
2 serrano chile
1/2 bulb garlic
1/4 cup cilantro


Instructions
Clean and dice nopales. Chop onion into similar sized pieces and place
in a large oiled skillet and begin to fry.   Add garlic and chiles and
salt. Cover and simmer until tender.

Serve over diced and toasted tortillas or bed of rice, top with
chopped cilantro.



On 10/10/11, Laury-Johnson, Shawnese (LARA)  wrote:
> Does anyone have a recipe for cactus chili?
>
> Shawnese Laury-Johnson, MA, CRC, LLPC
> Assistant East Region Manager
> Michigan Commission for the Blind
> 3038 W. Grand Blvd. ste. 4-450
> Det., Mi 48202
> 313.456.1957
> FAX: 313.456.1645
> laury-johns...@michigan.gov
>
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[CnD] Spinach Soup with Tomato

[Cheryl Osborn]

Spinach Soup with Tomato
Servings: 6 - 1 1/2 cup.

I was a little dubious about this soup, but I really enjoyed it.
Instead of putting sour cream on top of each serving, I prefer to
sprinkle a tablespoon of parmesan cheese.

Please remember that hot liquids expand when blending.  When I use my
emersion blender on soup, I make sure that the soup is about 4 inches
from the top of the pot.

1 large onion, chopped
1 clove garlic, peeled and crushed
4 stalks celery, chopped
1 tsp. ground cumin
2 tbsps. olive oil
6 cups firmly packed leaf spinach or 2 - 10 oz. packages frozen leaf
spinach
4 cups low-sodium chicken broth
1 tsp. dry oregano leaves, crushed
2 cups diced tomatoes
1 1/2 tbsps. sour cream, optional*
salt and pepper, optional*

1. In deep, heavy soup pot over MEDIUM heat, place onion, garlic, celery,
and cumin with olive oil. Stir and sauté for about 5 minutes. If using
fresh spinach, remove any large stems. Wash thoroughly.

2. Add leaf spinach to pan; stir well. Lower heat and cover. Allow all
vegetables to steep until spinach is wilted and partially cooked. If
using frozen leaf spinach, cooking will take a bit longer. Also, if
using frozen spinach, I add a little chiof the chicken broth now.
Add chicken broth
with oregano and bring to a low boil. Gently cook, covered, 20 to 25 minutes.

3. If you have an emersion blender use it, otherwise, using 1 1/2 cups
at a time, blend soup mixture in blender or food
processor** until smooth. Return entire soup mixture to pan and reheat.
Soup will be a rich green color. Just before serving, add 1 3/4 cups diced
tomato and heat. Season to taste with salt and pepper, if desired. Tomato should
be hot but not truly cooked.

4. To serve, ladle hot soup into warm bowls and garnish with an optional
dollop of sour cream and reserved diced tomatoes. Serve hot.
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Re: [CnD] Lots of Cooking Tips

[Cheryl Osborn]

Wonderful tips!  I don't understand the one about perforating the
cheese, though.


On 9/29/11, Katie Chandler  wrote:
>
>
> I have not tried all of these, it was in my folder that I saved after
> getting it from someone else a long time ago.  Just thought I would share.
> If there is some  of them, you have  tried  and it work well, let us know. I
> know   some of them do work, along with other ways also.  Katie
>
> Lots of  Cooking Tips
>
>
> For Better Browning:
>
> Meat will brown better if you blot any moisture off its surface. A paper
> towel makes a great blotter.
>
> Better Bacon:
>
> To perfectly cook bacon without the mess and cleanup of pan or griddle
> frying, use the oven. Preheat it to 350. Place the bacon strips on a baking
> sheet lined with foil. Bake for 20 minutes, or until  bacon is the way you
> like it. Transfer bacon to paper towel lined plate to absorb excess grease.
> Fold the foil around the grease and discard.
>
> Flour duster:
>
> Keep a shaker container filled with flour in your kitchen for use dusting
> everything from meat to sauces. It's also handy for flouring your work area
> when rolling out pie and pizza doughs.
>
> Drip Free Gravy:
>
> To keep a gravy boat or cream pitcher from dripping onto the dinner table,
> rub a dab of butter on the pour spout. No drops on the tablecloth. This
> trick also works on syrup dispensers.
>
> Easy Thawing:
>
> There's an easy way to store ground meat so that it will thaw faster when
> you're ready to cook it. Put one pound of ground meat into large resealable
> freezer bag, then flatten it like a pancake. it stores better and thaws in
> half the time.
>
> Aromatic Rice:
>
> to enhance white or brown rice, toss a few stems or leaves of fresh herb,
> such as basil, rosemary or thyme, in with the water before cooking. Cook
> rice according to package directions. The flavor of the herbs will subtly
> permeate the rice.
>
> Avoid Soggy Rice:
>
> When cooking rice, put a folded towel between the lid land the pot. That
> way, when the rice steams and creates moisture, the condensation doesn't
> drip back into the rice. It's absorbed into the towel. Cook the rice for the
> amount of time recommended on the package.
>
> Hands Free Meatloaf:
>
> If you don't like getting your hands messy when mixing meatloaf, put the
> ingredients into large resealable plastic bag. Close the bag, then knead
> everything together until the ingredients are well mixed. Kids like helping
> with this, too.
>
> Bamboo Skewers:
>
> There are two problems when making kebabs. Fist, soaking wooden skewers so
> they don't burn takes too long. And second, the food spins around when you
> turn the kebabs. Presoak a bunch of skewers and freeze them in a plastic
> bag. Then use two for each kebab, spacing them about 1 inch apart and
> sliding food onto both skewers. No more spinning food.
>
> Skimming Fat:
>
> to remove excess grease from browned ground beef or sausage, blot extra fat
> from pan using a piece of bread. This also works for skimming fat from top
> of soup or chili, and it's good for absorbing oil when cleaning the bottom
> of a pan.
>
> Holding Onto Flavor:
>
> To loosen the skin the breast of a hole bird and stuff with butter, slide
> the bowl of a dinner spoon upside down between meat and skin, moving the
> spoon carefully over the breast meat. This method doesn't tear the skin and
> leaves plenty of space to insert butter and other seasonings.
>
> Chilly Shrimp:
>
> to keep shrimp cold on a buffet table, cover a frozen plastic ice pack with
> a cloth napkin. Set your platter of shrimp on top of the napkin. There's no
> melting ice and the shrimp will stay cold for hours.
>
> Grilling Bacon:
>
> If you need to cook just a few pieces of bacon, try using your George
> foreman grill. It cooks bacon perfectly, controls splattering and the grease
> drips right into the drainage cup.
>
>
> Vegetable Rack:
>
> Instead of a metal roasting rack, make a grid of carrots, celery, and
> onions. This acts like a mirepoix to flavor the pan drippings for gravy
> while elevating the meat for even roasting.
>
>
> Peeling Butter:
>
> If your butter is too cold to spread easily, use a Y-shaped peeler to shave
> it off the top, like slicing cheese. You'll get a thin strip that will
> soften quickly for easier spreading.
>
> Storing Ice Cream:
>
> to prevent ice crystals from forming on ice cream, place a piece of waxed
> paper or plastic wrap directly on the surface. Press it firmly onto the ice
> cream so that it forms a tight seal. Cover with lid and return to the
> freezer.
>
> Whipping Cream Stand In:
>
> Most people don't keep heavy cream on hand for whipping, but many of us have
> vanilla ice cream. Put a scoop or two in a stand mixer fitted with whisk
> attachment or use a hand mixer. Let ice cream thaw for a minute, then whip.
> It's almost a dead ringer for sweetened whipped cream.
>
> Herbs to Butter:
>
> If you often have leftover herbs, make a com

Re: [CnD] GOOD KNIFE SKILLS AND SAFETY.

[Cheryl Osborn]

I too believe that good knife skills are important.  I have a little
different technique for holding a large chef's knife.  I like to put
my pointer finger on the top side of the blade.  I also keep the
fingertips of my other hand curled under and safely tucked away.

When cutting something hard like a carrot, I use a vegetable peeler to
trim a little off on one side of the carrot so that the carrot doesn't
roll around while being sliced.

When slicing cellery, I slice down and then push the knife forward to
ensure that any of the stringyness will also be cut.

When coreing an apple, I sit the apple on it's bottom end, opposite
the stem end, then slice down one side just enough to avoid the core.
I turn the apple a quarter turn and repeat this for the other three
sides.  You end up with a core that has four flat sides.

When cutting up an onion, I slice off the ends first.  Then, I can
easily grasp the peel and pull it off.  Next, I place the onion on
it's flattest end and slice it in half.  I take one half and lay it's
flat side down and begin slicing.  The rest depends upon how small you
need the pieces.

When preparing garlic, I pull off a clove, trim off a very small piece
at each end.  Then, I lay my chef's knife, which has a very wide
blade, over the clove and then use the heel of my other hand to smack
down on the flat of the knife, just enough pressure to break the skin
of the clove.  Now I can easily pull away the skin.

Hope this helps a little.  Of course practice improves your skills.


On 9/29/11, Nicole Massey  wrote:
> In my opinion one of the most important things you can develop are good
> knife skills. This means cutting things consistently without cutting you
> consistently, if ever. It takes time, but you can learn faster if you handle
> the knife correctly. Grasp it with your hand near the point where the handle
> meets the blade and use your thumb and pointer finger on both sides of the
> blade. This gives you the most control you can have of the blade. Keep your
> fingers away from the edge, of course. Take your time in cutting -- don't
> get in a hurry when using knives unless you've included time in your food
> preparation plans for a trip to the medicine cabinet or the ER.
> Something else I've noticed since I lost my sight is that I tend to do all
> the non-time sensitive parts of a recipe at the beginning whenever possible.
> This allows me to keep  my mind and workspace clear when the time sensitive
> stuff is going on. I can't always do this, as sometimes the non-time
> sensitive stuff needs ingredients from the time sensitive stuff, but setting
> out a good plan of how you're going to do each step is nice. To this end
> several small bowls, monkey dishes, or ramekins are handy to have to hold
> spices, cut up stuff, and other small quantities.
> I also clean as I go so I don't have a bunch of dishes from the cooking in
> my way to confuse me. Having to determine which dish is empty and which one
> holds the cayenne pepper you want to use now isn't a fun experience, for
> example.
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jay
> Sent: Thursday, September 29, 2011 5:09 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Food basics in the kitchen.
>
> Hi Becky. Thanks for confirming that with me. I went out and got a good set
> of measuring cups and spoons yesterday and a set of wooden spoons, all from
> Wal-mart. The measuring cups have a little pouring spout on the side which I
> think will come in handy. I never thought of Olive oil on the grill before
> cooking meat, thanks for reminding me. Now that I am pretty much set up for
> utensils, I have to get some basic cooking/food items in here. I guess a
> good start is of course, salt and pepper, olive oil and flour. I have a good
> selection of spices that my friend got me but none of it is labeled for me
> to use. I will have to do that and will more than likely use my pen friend
> for that task. Do any of you have any other suggestions for other basics?
>
> Jay
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky
> Sent: Thursday, September 29, 2011 1:25 AM
> To: cookinginthedark@acbradio.org
> Cc: 
> Subject: Re: [CnD] recipes for singles
>
> Hello there, it seems like u have most of the right stuff to work work with
> in the kitchen.
> Steaks are pretty good on the George formon grill. I usually cook them for
> 12 to 14 minutes but I spread a little bit of olive oil on the grill  before
> cooking the steaks so they won't  come out dry. I like to marinate them  a
> Hours before cooking them, sometimes even the previous night..
> Zucchinis and baby carrots are also good on the grill. I season them with
> blac pepper and seasoning salt.
> Take care and don't get discouraged.beffewthe ni from my iPhone
>
> On Sep 28, 2011, at 1:12 AM, "

Re: [CnD] recipes for singles

[Cheryl Osborn]

Hi Jay,

You might be interested in the following site.  It has some good ideas
and recipes.
http://www.marieclaire.com/celebrity-lifestyle/articles/livingalonerecipes
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Re: [CnD] okay I have two questions

[Cheryl Osborn]

Joe,

Go to the following site  for answer to your seasoning question:
http://www.ochef.com/227.htm


On 8/16/11, Joseph Jammer  wrote:
> Number 1.  What is the difference between Cajun seasoning and creole
> seasoning.
>
> 2.  what deep fryers are being used by people on this list.  I know I asked
> this question before, but didn't receive an answer.
>
> Thanks.  Joe
>
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Re: [CnD] can anyone suggest any recipes for lactose intolerant people?

[Cheryl Osborn]

Hi Joseph,

Here is a site that has general info as well as recipes and menu plans.
http://www.tescodiets.com/diet-plans/dairy-free-plan/24030/6/


On 8/11/11, Joseph Jammer  wrote:
> Well I'm looking for anything really.  Don't know where to start.  I agree
> with you about the cheese.  I know thus far we've talked about recipes that
> call for milk so I need main dishes or baking recipes that I can cook with
> the soy or other milk.
> Joe
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lovette Yewchan
> Sent: Wednesday, August 10, 2011 8:42 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] can anyone suggest any recipes for lactose intolerant
> people?
>
> You can do a lot of recipes using rice or soy milk instead of regular milk
> with pretty good results but not pudding mixes.
> What are you looking for?
> You can also get veggin margarine or earth balance. There are some cheeses
> that are soy based but personally I don't like them.
> If you have ideas I could probably help.  My youngest daughter and I have
> dairy intolerances.
> There is lactose free milk too.
> Lovette
> At 07:51 PM 8/10/2011, you wrote:
>>If someone could help me, I appreciate it.  Thanks.
>>
>>
>>
>>Joe
>>
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[CnD] Southern Praline Pecan Cake

[Cheryl Osborn]

Ingredients
1 (18.25 ounce) package butter pecan cake mix
1 (16 ounce) container coconut pecan frosting
4 eggs
3/4 cup vegetable oil
1 cup water
1 cup chopped pecans
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch
Bundt pan with non-stick cooking spray.
2.Combine the cake mix with the frosting, eggs, oil, water and 1/2 of
the pecan pieces. Mix until combined.
3.Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then
pour in the cake batter.
4.Bake at 350 degrees F (175 degrees C) for 50 minutes or until a
toothpick comes out clean.
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[CnD] BUTTER PECAN CAKE MIX COOKIES

[Cheryl Osborn]

BUTTER PECAN CAKE MIX COOKIES

1 box Betty Crocker butter pecan cake mix
1 pkg. 9-12oz. pecan pieces
2 eggs
1 stick butter

Soften or melt butter (not hot). Add eggs and beat slightly.
Add cake mix and nuts mix well (batter will be stiff).

Drop spoonfuls and press on cookie sheet.

Bake in a preheated 350 oven for 10-12 minutes.

Yield 3 to 4 dozen.





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[CnD] SOUTHWESTERN PASTA SALAD

[Cheryl Osborn]

I made this salad to serve with chicken asada today.  We really liked it.

southwestern pasta salad

Ingredients

1/2 (16 ounce) package rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
2.In a large bowl combine oil, lime juice, chili powder, cumin, salt
and garlic. Stir in pasta and set aside to cool to room temperature,
stirring occasionally.
3.Stir in corn, beans, green pepper, red pepper and 1/2 of the
cilantro leaves. Spoon onto a platter and garnish with tomatoes and
remaining cilantro. Serve chilled or at room temperature.

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[CnD] Mou Shu Vegetables with Asian Pancakes

[Cheryl Osborn]

Mou Shu Vegetables with Asian Pancakes

1  tablespoon vegetable oil
1  bag (16 ounces) coleslaw mix
1  bag (8 ounces) fresh bean sprouts
1  package (8 ounces) sliced mushrooms
1  tablespoon grated gingerroot
3  tablespoons hoisin sauce
1 1/4  cups Bisquick® Original baking mix
1 1/4  cups milk
1  egg
8  green onions, chopped (1/2 cup)
 Additional hoisin sauce


1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw
mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes,
stirring frequently, until vegetables are tender. Stir in 3
tablespoons hoisin sauce. Reduce heat; keep warm.
2 Beat baking mix, milk and egg in medium bowl with wire whisk or hand
beater until well blended. Stir in onions.
3 Lightly grease 10-inch skillet; heat over medium-high heat. Pour a
scant 1/4 cup batter into skillet; rotate skillet to make a thin
pancake, 5 to 6 inches in diameter. Cook until bubbles break on
surface; turn. Cook other side until golden brown. Keep warm while
making remaining pancakes.
4 Spoon about 1/3 cup vegetable mixture onto each pancake; roll up.
Serve with additional hoisin sauce.

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[CnD] CORNBREAD PANCAKES WITH BUTTER PECAN SYRUP

[Cheryl Osborn]

CORNBREAD PANCAKES WITH BUTTER PECAN SYRUP

INGREDIENTS

Butter-Pecan Syrup
2  tablespoons butter or margarine
1/3  cup chopped pecans
3/4  cup maple-flavored syrup

Pancakes
1 1/4  cups Gold Medal® all-purpose flour
3/4  cup cornmeal
1/4  cup sugar
2  teaspoons baking powder
1/2  teaspoon salt
1 1/3  cups milk
1/4  cup vegetable oil
1  egg, beaten

1. In 1-quart saucepan, melt butter over medium heat. Add pecans;
cook, stirring frequently, until browned. Stir in syrup; heat until
hot. Remove from heat.
2. Heat griddle or skillet over medium-high heat or to 375°F. If
necessary, brush griddle with vegetable oil before batter for pancakes
is added (or spray with cooking spray before heating).
3. In large bowl, mix flour, cornmeal, sugar, baking powder and salt.
Stir in milk, oil and egg just until blended.
4. For each pancake, pour about 1/4 cup batter from cup or pitcher
onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry
around edges. Turn; cook other sides 2 to 3 minutes longer or until
golden browned. Serve with syrup.


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[CnD] Curry Sauteed Zucchini Recipe

[Cheryl Osborn]

Curry Sauteed Zucchini

1 teaspoon margarine
non-stick cooking spray
1 medium diced zucchini
1 cup chopped onion
1 cup chopped, unpeeled tomato, seeded
1 1/2 teaspoon brown sugar
1/4 teaspoon curry powder
1 tablespoon grated Parmesan cheese

PREPARATION:
Melt margarine in a large skillet coated with cooking spray over low heat.

Add zucchini and onion; saute until tender. Stir in tomato, brown sugar, and
curry powder. Cover and cook 1 minute.Sprinkle zucchini mixture with
parmesan cheese; serve warm.


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[CnD] IMPOSSIBLE ZUCCHINI TOMATO PIE

[Cheryl Osborn]

IMPOSSIBLE ZUCCHINI TOMATO PIE

2 cups chopped zucchini
1 cup chopped tomato, fresh
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cup milk
3/4 cup bisquick baking mix
3 eggs
1/2 teaspoon salt
1/4 tablespoon black pepper


Heat oven to 400 degrees F. Grease 10 inch quiche dish or pie plate 10 x 1
1/2 inches.
Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining
ingredients until smooth, 15 seconds in blender on high, or 1 minute with
hand beater. Pour into plate. Bake until knife inserted in center comes out
clean - about 30 minutes. Cool 5 minutes before cutting and serving.
Cheryl O.


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Re: [CnD] Recipe Management Ideas (Was: O/T: Need Help withcookbooks)

[Cheryl Osborn]

Hi All,

I use Word or Notepad to create files and then place them into
folders.  If I don't want to look through each catagory, I just do a
Windows search for whatever.  Lately, I have been using Notepad to
give copies of my recipes because anyone can access a text file.
Also, using certain formatting can confuse readers.


On 7/14/11, Lisa Filroy  wrote:
> i have a folder in my documents called recipes and have folders
> inside of that.  i also make a back up hard copy in braille of the
> ones i really want to keep.
> lisa
> At 02:15 PM 7/14/2011, you wrote:
>>That's how I do it as well. I created a folder on my desk top called
>>recipes and then I have folders inside that such as cakes, cookies,
>>salads, crockpot etc.
>>Anna
>>- Original Message - From: "Rebecca Manners"
>>
>>To: 
>>Sent: Thursday, July 14, 2011 12:54 PM
>>Subject: Re: [CnD] Recipe Management Ideas (Was: O/T: Need Help
>> withcookbooks)
>>
>>
>>>I don't use anything that is specifically built for managing recipes.
>>>
>>>I save my recipes in microsoft word; then I put them in one of
>>>several folders.  I have folders for cakes, cookies, meats, breads,
>>>breakfast foods, etc.
>>>
>>>Becky
>>>
>>>-Original Message- From: Nicole Massey
>>>Sent: Thursday, July 14, 2011 2:40 PM
>>>To: cookinginthedark@acbradio.org
>>>Subject: [CnD] Recipe Management Ideas (Was: O/T: Need Help with
>>> cookbooks)
>>>
>>>This brings me to a topic I've been thinking about posting to the list.
>>>
>>>What do y'all use for managing recipes? I have all of mine in a text file,
>>>using Meal Master format because it imports to a lot of recipe programs.
>>>Does anyone use anything specifically designed to manage recipes, and if
>>> so,
>>>how is it working for you? I'd love to find a program that handles
>>> recipes,
>>>processes nutritional information, allows searching and list creation, has
>>>scalability for changing recipe serving sizes, and is also either blind
>>>friendly or scriptable. Anyone got any suggestions for this, or am I going
>>>to have to find someone to write it for me? Enquiring blinds want to know.
>>>
>>>-Original Message-
>>>From: cookinginthedark-boun...@acbradio.org
>>>[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
>>>Sent: Thursday, July 14, 2011 12:41 PM
>>>To: cookinginthedark@acbradio.org
>>>Subject: Re: [CnD] O/T: Need Help with cookbooks
>>>
>>>Hi Dale,
>>>
>>>I am retired and have the time to help with this project.  What format
>>>do you want to use?  I think that a Word 2003 file would be very nice
>>>to work with.
>>>
>>>Cheryl Osborn
>>>
>>>On 7/14/11, Dale  wrote:
>>>>Hi All,
>>>>We are busy building a new Blind Mice Mart, Blind Mice Mega Mall,
>>>>We are adding the contents of each cookbook we offer and have found a
>>>>few that do not have a table of contents.
>>>>We are in need of a few volunteers with some spare time to help us
>>>>create table of contents for these books.
>>>>Basically, I will send you a copy of the electronic cookbook file,
>>>>yours to keep, and you will need to go through it and copy the recipe
>>>>names  into a list that we can use for  the table of contents.
>>>>If interested in helping, please drop me a note off list at:
>>>>cookinginthed...@att.net
>>>>with your phone number.
>>>>I will give you a call and discuss what we are looking to have done
>>>>in more detail.
>>>>Thanks,
>>>>dale Campbell
>>>>Host: Cooking In The Dark
>>>>___
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>>>>http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>>
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>>>
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>>>
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>>
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>
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Re: [CnD] O/T: Need Help with cookbooks

[Cheryl Osborn]

Hi Dale,

I am retired and have the time to help with this project.  What format
do you want to use?  I think that a Word 2003 file would be very nice
to work with.

Cheryl Osborn

On 7/14/11, Dale  wrote:
> Hi All,
> We are busy building a new Blind Mice Mart, Blind Mice Mega Mall,
> We are adding the contents of each cookbook we offer and have found a
> few that do not have a table of contents.
> We are in need of a few volunteers with some spare time to help us
> create table of contents for these books.
> Basically, I will send you a copy of the electronic cookbook file,
> yours to keep, and you will need to go through it and copy the recipe
> names  into a list that we can use for  the table of contents.
> If interested in helping, please drop me a note off list at:
> cookinginthed...@att.net
> with your phone number.
> I will give you a call and discuss what we are looking to have done
> in more detail.
> Thanks,
> dale Campbell
> Host: Cooking In The Dark
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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[CnD] YOGURT MUFFINS

[Cheryl Osborn]

YOGURT MUFFINS

Read more about it at www.cooks.com/rec/view/0,1956,141163-225200,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 3/4 cups all purpose flour
3/4 cup sugar
4 tablespoons butter, melted
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup plain or flavored yogurt
2/3 cup milk
1/2 cup berries or chopped fruit

Preheat oven to 400°F.
Line a 12-cup muffin pan with paper liners, or lightly grease and
flour (or spray with Baker's Joy).

In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.

Stir in yogurt, milk, melted butter and fruit, stirring only until mixed.

Fill muffin cups 2/3 full.

Bake 15-20 minutes of until a toothpick inserted in center comes out clean.

Serve warm.

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[CnD] SUGAR FREE JELLO YOGURT DESSERT

[Cheryl Osborn]

JELLO-YOGURT DESSERT

Read more about it at www.cooks.com/rec/view/0,1913,152173-231206,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 c. plain yogurt
1 c. boiling water
1 (3 oz.) pkg. sugar free Jello

Combine all in blender until smooth. Refrigerate until firm. Serves 4.

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[CnD] STRAWBERRY YOGURT JELLO

[Cheryl Osborn]

STRAWBERRY YOGURT JELLO

Read more about it at www.cooks.com/rec/view/0,1819,146163-250193,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 pkg. strawberry Jello
3/4 c. cold water
1 c. boiling water
8 oz. strawberry yogurt

Dissolve Jello in boiling water then add cold water and chill until
slightly thickened. Add yogurt and beat with hand beater until mixture
is light and fluffy. Pour into individual dishes and chill until firm
(2 hours).


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[CnD] YOGURT JELLO MOLD

[Cheryl Osborn]

YOGURT JELLO MOLD

Read more about it at www.cooks.com/rec/view/0,1825,138179-238204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

Fresh fruit slices to line Jello mold
3 oz. pkg. Jello (matching fruit flavor)
8 oz. plain or flavored yogurt
3 1/2 c. whipped cream (or Cool Whip)

In large bowl, prepare Jello according to directions for molding.
Allow Jello to thicken in refrigerator but not set. Add yogurt and
whipped cream and blend with wire whisk. Pour over fruit in Jello mold
and chill until fully set; about 2 hours. A family favorite with
seasonal fruits such as strawberries, peaches or cherries.


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[CnD] OOPSE! FORGOT

[Cheryl Osborn]

Sorry, forgot to say that all the recipes that I posted today are high
fiber recipes.


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[CnD] VEGETABLE AND GARLIC CALZONES

[Cheryl Osborn]

VEGETABLE AND GARLIC CALZONE


Ingredients

3 asparagus stalks, cut into 1-inch pieces
1/2 cup chopped spinach
1/2 cup chopped broccoli
1/2 cup sliced mushrooms
2 tablespoons garlic, minced
2 teaspoons olive oil
1/2 pound frozen whole-wheat bread dough loaf, thawed
1 medium tomato, sliced
1/2 cup mozzarella cheese, shredded
2/3 cup pizza sauce


Directions
Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and
garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and
toss to mix well.

Heat a large nonstick frying pan over medium-high heat. Add the
vegetables and saute for 4 to 5 minutes, stirring frequently. Remove
from heat and set aside to cool.

On a floured surface, cut the bread dough in half. Press each half
into a circle. Using a rolling pin, roll the dough into an oval. On
half of the oval, add 1/2 of the sauteed vegetables, tomato slices and
1/4 cup cheese. Wet your finger and rub the edge of the dough that has
the filling on it. Fold the dough over the filling, pressing the edges
together. Roll the edges and then press them down with a fork. Place
the calzone on the prepared baking sheet. Repeat to make the other
calzone.

Brush the calzones with the remaining 1 teaspoon olive oil. Bake until
golden brown, about 20 minutes.

Heat the pizza sauce in the microwave or on the stove top. Place each
calzone on a plate. Serve with 1/3 cup pizza sauce on the side or pour
the sauce over the calzones.




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[CnD] BEEF STEW WITH FENNEL AND SHALLOTS

[Cheryl Osborn]

BEEF STEW WITH SHALLOTS AND FENNEL

Ingredients

3 tablespoons all-purpose (plain) flour
1 pound boneless lean beef stew meat, trimmed of visible fat and cut
into 1 1/2-inch cubes
2 tablespoons olive oil or canola oil
1/2 fennel bulb, trimmed and thinly sliced vertically
3 large shallots, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 fresh thyme sprigs
1 bay leaf
3 cups vegetable stock or broth
1/2 cup red wine, optional
4 large carrots, peeled and cut into 1-inch chunks
4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
18 small boiling onions, about 10 ounces total weight, halved crosswise
3 portobello mushrooms, brushed clean and cut into 1-inch chunks
1/3 cup finely chopped fresh flat-leaf (Italian) parsley
Directions
Place the flour on a plate. Dredge the beef cubes in the flour. In a
large, heavy saucepan, heat the oil over medium heat. Add the beef and
cook, turning as needed, until browned on all sides, about 5 minutes.
Remove the beef from the pan with a slotted spoon and set aside.

Add the fennel and shallots to the pan over medium heat and saute
until softened and lightly golden, 7 to 8 minutes. Add 1/2 teaspoon of
the salt, 1/4 teaspoon of the pepper, the thyme sprigs and the bay
leaf. Saute for 1 minute. Return the beef to the pan and add the
vegetable stock and the wine, if using. Bring to a boil, then reduce
the heat to low, cover and simmer gently until the meat is tender, 40
to 45 minutes.

Add the carrots, potatoes, onions and mushrooms. The liquid will not
cover the vegetables completely, but more liquid will accumulate as
the mushrooms soften. Simmer gently until the vegetables are tender,
about 30 minutes longer. Discard the thyme sprigs and bay leaf. Stir
in the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon
pepper.

Ladle into warmed individual bowls and serve immediately.


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[CnD] BEEF FAJITAS

[Cheryl Osborn]

BEEF FAJITAS

Ingredients

1 tablespoon chili powder
1/2 teaspoon ground oregano
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon salt
Ground black pepper, to taste
12 ounces beef sirloin, select grade, cut into strips 1/2 inch wide
and 2 inches long
1 red onion, cut into strips
1 green bell pepper, cut into strips
4 whole-wheat tortillas, about 8 inches in diameter, warmed in the microwave
1/4 cup shredded sharp cheddar cheese
2 medium tomatoes, diced
2 cups shredded lettuce
1/2 cup salsa
Directions
In a small bowl, stir together the chili powder, oregano, paprika,
garlic powder, salt and pepper. Dredge the sirloin pieces in the
seasonings, coating completely.

In a nonstick frying pan, cook the sirloin strips over medium heat
until slightly pink, about 8 minutes. Add the onion and green pepper
strips and saute until the vegetables are tender, about 5 minutes.

To serve, spread an equal amount of the meat and vegetable mixture on
each tortilla. Top each with 1 tablespoon cheese, 1/4 of the diced
tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold both
sides of each tortilla up over the filling, and then roll to close.
Serve immediately.



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[CnD] BAKED ZITI WITH VEGETABLES

[Cheryl Osborn]

BAKED ZITI WITH VEGETABLES

Ingredients

2/3 cup uncooked ziti (about 2 ounces)
1 can (14 ounces) low-sodium tomatoes, drained (reserve 1/2 cup of the juice)
1/2 cup sliced carrots
1 cup chopped broccoli
1/2 cup diced green bell pepper
1/4 cup sliced mushrooms
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 cup reduced-fat mozzarella cheese
1/2 cup Parmesan cheese
Directions
Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or according
to the package directions. Drain the pasta thoroughly.

In a nonstick frying pan over medium heat, add the reserved juice from
the canned tomatoes. Stir in the carrots, broccoli and green pepper.
Saute the vegetables until tender, about 5 minutes. Add the mushrooms
and garlic and cook for another 5 minutes.

Add the tomatoes, basil, oregano and black pepper to the vegetable
mixture. Cook over low heat for 3 to 5 minutes.

Transfer the cooked vegetables to a large bowl. Add the cooked pasta
and mozzarella cheese. Toss gently to mix. Spoon the mixture into the
prepared baking dish. Sprinkle with the Parmesan cheese. Cover with
aluminum foil and bake until the mixture is hot and bubbly, about 30
minutes. Remove the aluminum foil after 15 minutes.

Divide the pasta among warmed individual bowls. Serve immediately.


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[CnD] HIGH FIBER BAKED MACARONI

[Cheryl Osborn]

BAKED MACARONI

Ingredients
1/2 pound extra-lean ground beef
1 small onion, diced, about 1/2 cup
1 box (7 ounces) whole-wheat elbow macaroni
1 jar (15 ounces) reduced-sodium spaghetti sauce
6 tablespoons Parmesan cheese

Directions
Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a nonstick frying pan, cook ground beef and onion until the meat is
browned and the onion is translucent. Drain well.

Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), 10 to 12 minutes, or according
to the package directions. Drain the pasta thoroughly.

Add the cooked pasta and spaghetti sauce to the meat and onions. Stir
to mix evenly. Spoon the mixture into the prepared baking dish. Bake
until bubbly, about 25 to 35 minutes.

Divide the spaghetti among individual plates. Sprinkle each with 1
tablespoon Parmesan cheese. Serve immediately.
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Re: [CnD] stew

[Cheryl Osborn]

Hi Gail,

How much peanut butter???

On 7/4/11, gail johnson  wrote:
> peanut butter stew
> 1/2 Jif Creamy Peanut Butter
>
> 2 cups beef broth
>
> 2 tablespoons Crisco Canola Oil
>
> 1 cup chopped onion
>
> 3-4 cloves minced garlic
>
> 1 cup chopped green bell pepper
>
> 1 cup chopped carrots
>
> 2 pounds beef stew meat, cut into 1 1/2 inch cubes
>
> Salt and pepper
>
> 14 1/2 ounce can diced tomatoes and the liquid
>
> 1/2 teaspoon dried thyme
>
> 1 bay leaf
>
>
>
>
> In a medium bowl, whisk together the
> Jif Creamy Peanut Butter and the beef broth until well blended. Set aside.
>
>
> Season the meat with salt and pepper.
>
>
> In a large saucepan or stew pot, heat the
> Crisco Canola Oil over medium heat.
>
>
> Add the onion, garlic, bell pepper, and carrots. Sauté until the onions
> are translucent. Add the meat and continue to cook, stirring often,
> until it is browned on all sides.
>
>
> Add the peanut butter and broth mixture, tomatoes and liquid, thyme,
> and bay leaf. Stir well and bring to a boil. Reduce heat to low and
> simmer, stirring often for about 1 hour or until the meat is tender
>
>
> Taste and add salt and pepper if desired. Remove the bay leaf and
> discard. Serve hot over rice.
>
>
>
> 
>
> --
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[CnD] MUSHROOM VEGGIE BURGERS

[Cheryl Osborn]

MUSHROOM VEGGIE BURGERS

Ingredients:
.3 tbsp olive oil
.1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and 
Portobello)
.1/2 cup finely chopped onion
.6 cloves minced garlic
.2/3 cup rolled oats
.1/3 cup shredded Parmesan
.3/4 cup breadcrumbs
.2 eggs, beaten
.1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
.1 tsp dried oregano
.1/2 tsp salt
.1/4 tsp black pepper

Preparation:
Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over 
medium heat for about 10 minutes, or 

until the liquid boils off, and the mushrooms begin to saute. 

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, 
parsley, oregano, salt and pepper. Mix well. 

Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 
tbsp oil in large non-stick skillet, over medium 

heat. Fry patties, cooking about 5 minutes on each side, or until golden brown. 

Serve with your favorite burger toppings. 

Cheryl O.
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[CnD] SPICY BLACK BEAN BURGERS

[Cheryl Osborn]

SPICY BLACK BEAN BURGERS

Ingredients:
.1 15 ounce can black beans, drained
.1/2 onion, diced
.1 tsp hot sauce
.1/2 red or yellow bell pepper, diced (optional)
.1/2 tsp cayenne pepper
.1 "egg" (use Ener-G egg replacer)
.1 cup bread crumbs
.oil for frying (optional)

Preparation:
Mash the beans in a large bowl and add remaining ingredients, mixing until well 
combined.
Press firmly to form into patties and lightly fry in oil. Or, fire up the grill 
and barbecue your black bean veggie burgers over 

a medium heat. 

Cheryl O.
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[CnD] Portabello Burgers with Avocado Sauce

[Cheryl Osborn]

Portobello Burger with Avocado Sauce

Ingredients:
.4 medium portabella mushrooms, stems removed
.1 medium onion, cut into 1/2 inch slices
.3 tbsp olive oil
.3/4 tsp salt, divided
.1/2 teaspoon ground black pepper, divided
.1 avocado, sliced
.2 tbsp low-fat yogurt
.1/2 tsp minced garlic
.4 hamburger buns, lightly toasted
.4 roasted red peppers, from a jar
Preparation:
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the 
salt and 1/4 teaspoon of the pepper.
Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook 
until tender, 8 to 10 minutes, turning once. 

Transfer mushrooms to plate, cavity side up; cover to keep warm. 

In same skillet, cook onion slices until golden, about 8 minutes, turning 
occasionally.

Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and 
remaining 1/4 teaspoon each salt and pepper; 

mash until smooth.

Spoon onions and roasted peppers into mushroom cavities, divided equally. 
Spread smooth Avocado mixture on bottom 

of each bun; top each with stuffed mushrooms. 

Top with remaining sliced avocado. Cover with tops of buns. 

Makes 4 vegetarian portabella mushroom burgers.

Cheryl O.
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Re: [CnD] Leftover Food Ideas

[Cheryl Osborn]

I haven't tried this recipe, but, you could put aluminum foil on the baking 
sheet and spray it with Pam or or use a little oil to keep them from 
sticking.


Cheryl O.


--
From: "Donald" 
Sent: Thursday, June 09, 2011 12:22 PM
To: 
Subject: Re: [CnD] Leftover Food Ideas

Has anyone tried the potato balls rolled in cheese and broiled?  How long 
do

you broile them?  How big are the balls?  Sounds interesting but I do not
want to have broilled "blobs" on my cooking sheet. (grin)
- Original Message - 
From: "Katie Chandler" 

To: "cnd" 
Sent: Thursday, June 09, 2011 12:29 AM
Subject: [CnD] Leftover Food Ideas



Leftover Food Ideas

Cool leftover French toast, then freeze it in single layers. Store in
self-sealing plastic bags. Pop in your toaster to reheat.

Combine leftover mashed potatoes with chopped onion and shredded cheese,
then bake. Tastes like twice-baked potatoes with less work!

Leftover spaghetti noodles? Add diced raw vegetables and enough bottled
Italian dressing to coat for an easy and refreshing salad.

Form balls of leftover mashed potatoes around cubes of cheese, roll in
Parmesan cheese or crumbs and broil until golden brown.

To heat leftover tortillas, grease a skillet lightly with oil and place
over medium heat. Dip tortillas in water and quickly steam-saute them on
both sides.

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[CnD] MICROWAVE BEEF JERKY

[Cheryl Osborn]

MICROWAVE BEEF JERKY   

Read more about it at www.cooks.com/rec/view/0,171,147160-225200,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 lbs. beef (can use flank steak, chuck roast, brisket, sirloin tip or steak)
1/2 tsp. seasoned salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1 tsp. MSG
1 tsp. onion powder
1/2 c. Worcestershire sauce
1/2 c. soy sauce
2 tbsp. liquid smoke

Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 
1/8 inch strips. Place meat in shallow pan. 

Combine all ingredients and pour over meat slices. Let set overnight in the 
refrigerator. To cook: Lay out strips on 

microwave bacon rack. Cover with paper towel. Cook on high power for 2 1/2 
minutes. Turn strips. Cook 1 1/2 minutes. 

Turn strips. Cook 1 1/2 minutes. Let stand 5 minutes before eating. Cooking 
time may vary with thickness of meat. Store in 

airtight container. 

Cheryl O.
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[CnD] Easy Italian Mini Meatloaf Supper

[Cheryl Osborn]

Easy Italian Mini Meatloaf Supper

Ingredients
 
  Ingredients for Classic Meatloaf
1-1/2  cups (6 ounces) shredded, reduced-fat Italian cheese blend, divided 
2  teaspoons dried Italian seasoning, divided 
1/2  package (8 ounces) rotini pasta 
One  package (16 ounces) frozen Italian vegetable blend
2  to 3 teaspoons olive oil or margarine 
  Salt and pepper, to taste 
One  can (14-1/2 ounces) Italian seasoned diced tomatoes

. .Preparation 
Heat oven to 350°F. 

To Classic Meatloaf indredients, add 1 cup cheese and 1 teaspoon Italian 
seasoning; mix lightly but thoroughly. Press 

approximately 1/3 cup meatloaf mixture into each of 12 medium muffin cups.

Bake 15 to 20 minutes or until centers are no longer pink.

While meatloaves bake, prepare pasta according to package directions, adding 
vegetables during last 6 minutes of 

cooking. Drain well; toss with olive oil, remaining 1 teaspoon Italian 
seasoning, salt and pepper.

Spoon tomatoes into microwave-safe bowl; microwave covered on HIGH until heated 
through.

Remove meatloaves from muffin pans; top with tomatoes and remaining 1/2 cup 
cheese. Serve with pasta. 


Cheryl O.
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[CnD] Stuffed Turkey Burgers With Smoky Aïoli

[Cheryl Osborn]

Stuffed Turkey Burgers With Smoky Aïoli

Ingredients
 
AÏOLI
1/2  cup 93% fat-free mayonnaise
1  canned chipotle pepper in adobo sauce, seeded, minced
3/4  teaspoon adobo sauce (from can above)
1  clove garlic, minced

.BURGERS
1-1/2  pounds lean ground turkey
1  cup Quaker® Oats (quick or old fashioned, uncooked)
3  garlic cloves, minced
2  tablespoons Worcestershire sauce
1-1/2  teaspoons dried oregano leaves
1  teaspoon salt
1/2  teaspoon black pepper
6  (1/3 to 1/2 oz. each) fresh mozzarella balls
6  whole wheat hamburger buns, split and lightly toasted
3/4  cup jarred roasted red pepper halves, drained
1  bunch watercress, arugula or other favorite salad greens, stems removed

. .Preparation 
For aïoli, combine all ingredients in small bowl; mix well. Chill at least 1/2 
hour.

Heat grill or broiler.

For burgers, combine turkey, oats, garlic, Worcestershire sauce, oregano, salt 
and pepper in large bowl; mix lightly but thoroughly. Shape into 6 large 
patties, about 1/4-inch thick. Place one mozzarella ball in center of each 
patty; shape burger mixture around cheese so it is completely hidden; reshape 
into patty. 

Grill or broil 4 inches from heat 5 minutes on each side or until centers are 
no longer pink (170°F). Arrange burgers on bottom halves of buns; top with 
aïoli, roasted pepper pieces, watercress and bun tops.


Cheryl O.
chapalache...@gmail.com
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[CnD] MEATLOAF FOCACCIA SANDWICH

[Cheryl Osborn]

MEATLOAF FOCACCIA SANDWITCH

Ingredients
 
SPREAD
1  ounce sun-dried tomatoes (not in oil)
1/2  cup fat-free or reduced-fat mayonnaise
1  clove garlic, minced
  Dash hot pepper sauce

.MEATLOAF
1-1/2  pounds lean ground beef or lean ground turkey breast
3/4  cup Quaker® Oats (quick or old fashioned, uncooked)
1/2  cup thinly sliced green onions
1  teaspoon dried thyme leaves
1  teaspoon salt
1/2  teaspoon black pepper
1/2  cup fat-free milk
1  egg, lightly beaten

.SANDWICH
1  loaf focaccia bread, about 8 x 10 inches in diameter (about 1-1/2 lbs.)
8  slices reduced-fat Swiss or part-skim mozzarella cheese
8  large lettuce leaves

. .Preparation 
Heat oven to 350°F.

For spread, soften tomatoes according to package directions; coarsely chop. In 
small bowl, combine softened tomatoes, 

mayonnaise, garlic and hot pepper sauce; mix well. Cover and chill.

For meatloaf, combine all ingredients in large bowl; mix lightly but 
thoroughly. Press meat mixture evenly into 9 x 5-inch 

metal loaf pan.

Bake 1 hour to 1 hour 15 minutes or until meatloaf is to medium doneness and 
center is no longer pink (160°F for beef; 

170°F for turkey). Drain off any juices. Let meatloaf stand 5 minutes before 
cutting.

Cheryl O.
chapalache...@gmail.com
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[CnD] MISTI'S CHICKEN MARINADE

[Cheryl Osborn]

MISTI'S CHICKEN MARINADE

Ingredients
2 cups vegetable oil
3/4 cup distilled white vinegar
1/4 cup molasses
2 tablespoons soy sauce
2 tablespoons lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions
1.Whisk together the oil, vinegar, molasses, soy sauce, lemon-pepper seasoning, 
garlic powder, and onion powder in a bowl. 

2.To use, marinate chicken for at least 8 hours before cooking as desired. 


Cheryl O.
chapalache...@gmail.com
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[CnD] CORNELL CHICKEN MARINADE

[Cheryl Osborn]

CORNELL CHICKEN MARINADE

Ingredients
1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

Directions
1.Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the 
oil until fully blended. Then whisk in the 

vinegar, salt, poultry seasoning, and ground black pepper. Set some of the 
sauce aside to use for basting while grilling. 

Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate 
in the refrigerator for 24 hours. 

Cheryl O.
chapalache...@gmail.com
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[CnD] CHICKEN OR TURKEY MARINADE

[Cheryl Osborn]

CHICKEN OR TURKEY MARINADE

Ingredients
1 cup olive oil
1/2 cup soy sauce
4 lemons, juiced
1/4 cup prepared yellow mustard
1/4 cup minced fresh chives
1/2 cup minced fresh sage
1/2 cup minced fresh oregano
1/2 cup chopped fresh parsley
1/4 cup minced fresh thyme
2 teaspoons minced garlic, or to taste
1 tablespoon paprika
3 tablespoons salt-free herb seasoning blend

Directions
1.In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and 
mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and 
herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend 
before marinating your favorite meat. 
2.Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade 
over the bird. Grasp the bag a few inches above the poultry, and press air from 
the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. 
Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or 
so. Remove poultry from bag before roasting, and transfer marinade to a 
saucepan. Boil marinade for a few minutes, then use to baste the turkey every 
30 minutes, or so, while roasting. Discard any remaining marinade when turkey 
is done. 

Cheryl.O.
chapalache...@gmail.com
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[CnD] CHICKEN MARINADE

[Cheryl Osborn]

CHICKEN MARINADE

Ingredients
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley
Directions
1.In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine 
vinegar, and lemon juice. Stir in mustard 

powder, salt, pepper, and parsley. Use to marinate chicken before cooking as 
desired. The longer you marinate, the more 

flavor it will have.

Cheryl O.
chapalache...@gmail.com
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[CnD] Peach Salsa

[Cheryl Osborn]

Peach Salsa

.4 small peaches, peeled and diced
.Juice of 2 limes, about 1/4 cup juice
.2 teaspoons honey
.2 to 3 tablespoons diced red bell pepper
.1 tablespoon finely minced jalapeno pepper, or to taste
.1 heaping tablespoon chopped cilantro
.1 small clove garlic, finely minced
.2 tablespoons finely chopped red onion or sweet onion
Preparation:
Combine all ingredients and refrigerate until serving time. The flavors are 
best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled 
or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups. 

Cheryl O.
chapalache...@gmail.com
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Re: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan

[Cheryl Osborn]

Not yet.


--
From: "beverly heninger" 
Sent: Thursday, May 26, 2011 10:52 PM
To: 
Subject: Re: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan


Hi,

 Have you tried these muffins? Just wondering if they are tuff at all?
   Thanks, Beverly

--
From: "Cheryl Osborn" 
Sent: Thursday, May 26, 2011 12:13 PM
To: "Cooking in the dark" 
Subject: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan


MICROWAVE BANANA MUFFINS

Read more about it at www.cooks.com/rec/view/0,236,159182-232203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1/3 cup vegetable oil
1/2 cup brown sugar, packed
1 egg
1/2 cup water
1/4 cup yogurt (plain, vanilla or banana)
1/2 cup mashed ripe banana (1 medium)
1 1/2 cups unsifted all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped nuts, optional

Beat together oil and brown sugar; beat in egg.
Blend in water, yogurt, and mashed banana. Add flour, baking powder, 
baking soda and salt; stir in nuts.


Line 12 microwave-safe muffin cups with paper muffin cup liners (or use 
silicone muffin cups that have been oiled).


Spoon batter into muffin cups, filling 2/3 full.

Microwave on highest setting, 6 muffins at a time, uncovered, (about 2 to 
2 1/2 minutes) or until the muffins are no longer


doughy or wet in center (varies according to microwave being used). 
Continue to microwave until fully cooked. Repeat


with remaining muffins.


Cheryl O.
chapalache...@gmail.com
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No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 9.0.901 / Virus Database: 271.1.1/3662 - Release Date: 05/26/11 
11:34:00



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[CnD] microwave bacon cheese muffins

[Cheryl Osborn]

BACON CHEESE MICROWAVE MUFFINS   

Read more about it at www.cooks.com/rec/view/0,234,159182-233203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

3 slices bacon
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup unsifted all purpose flour
1/2 cup sharp grated shredded Cheddar cheese
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1-2 tbsp. jalapeno peppers

Place bacon between paper towels and microwave until crisp (about 3 minutes).
Food Processor: Add all dry ingredients to bowl of food processor; pulse until 
mixed. Add egg, oil and milk. Process 20 

seconds. Add bacon, cheese and peppers. Process 10 seconds.

Mixer Method: Beat together egg, milk and oil in a 2 cup measuring cup. In 
mixing bowl, combine flour, cheese, sugar, 

baking powder, and salt. Mix. On low speed, slowly pour in milk mixture. 
Crumble bacon and add; stir in chopped 

peppers.

Microwave in oiled silicone muffin cups (or other microwave safe muffin pans 
lined with paper) until no longer doughy in 

center and fully cooked through (about 2-4 minutes, but this varies according 
to the microwave being used). The muffin 

cups should be filled until 2/3 full.
 
Cheryl O.
chapalache...@gmail.com
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[CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan

[Cheryl Osborn]

MICROWAVE BANANA MUFFINS   

Read more about it at www.cooks.com/rec/view/0,236,159182-232203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1/3 cup vegetable oil
1/2 cup brown sugar, packed
1 egg
1/2 cup water
1/4 cup yogurt (plain, vanilla or banana)
1/2 cup mashed ripe banana (1 medium)
1 1/2 cups unsifted all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped nuts, optional

Beat together oil and brown sugar; beat in egg.
Blend in water, yogurt, and mashed banana. Add flour, baking powder, baking 
soda and salt; stir in nuts.

Line 12 microwave-safe muffin cups with paper muffin cup liners (or use 
silicone muffin cups that have been oiled).

Spoon batter into muffin cups, filling 2/3 full.

Microwave on highest setting, 6 muffins at a time, uncovered, (about 2 to 2 1/2 
minutes) or until the muffins are no longer 

doughy or wet in center (varies according to microwave being used). Continue to 
microwave until fully cooked. Repeat 

with remaining muffins.


Cheryl O.
chapalache...@gmail.com
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[CnD] POT PIE

[Cheryl Osborn]

POT PIE   

3 to 4 c. cooked chicken, turkey or beef
1 1/2 c. frozen mixed vegetables
1 can cream of celery soup
1/2 stick butter
1 1/2 c. chicken (or beef) broth
1 1/2 c. Bisquick
1 1/2 c. milk

Butter 9 x 13 inch pan. Cut chicken (or beef) and place in pan. Add vegetables. 
Pour (or spread) soup over vegetables. Cut butter into pats and lay on top of 
soup. Pour broth over all. In separate bowl, mix Bisquick and milk. Pour over 
chicken mixture. Bake at 350 degrees for 1 hour or until browned. NOTE: This 
looks like a mess, but it will work. 

Cheryl O.
chapalache...@gmail.com
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[CnD] BEEF POT PIE

[Cheryl Osborn]

BEEF POT PIE   

Read more about it at www.cooks.com/rec/view/0,1627,156190-237200,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 lbs. ground beef, cooked
1 c. potatoes, cubed, cooked
1 c. peas and carrots
1 c. celery, chopped
1 c. onions, chopped
1 tbsp. beef base
2 c. water
1 tsp. Kitchen Bouquet
1 tsp. salt
1 tsp. pepper

TOPPING:

2 c. Bisquick
1 1/2 c. milk

Brown ground beef; drain. Place in 3 quart casserole dish.
Mix potatoes, vegetables; saute celery and onions. Add to meat and vegetables.

In saucepan make brown gravy with flour, water, Kitchen Bouquet. Add seasoning, 
stir until thick. Pour over vegetables 

and meat.

Mix ingredients for topping. Spread over casserole. Bake 350 degrees in oven 
until topping is brown.

Cheryl O.
chapalache...@gmail.com
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[CnD] ITALIAN CALZONES

[Cheryl Osborn]

ITALIAN CALZONES

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Directions
1.To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar 
and salt; mix in 1 cup of the flour until 

smooth. Gradually stir in the rest of the flour, until dough is smooth and 
workable. Knead dough on a lightly floured 

surface for about 5 minutes, or until it is elastic. Lay dough in a bowl 
containing 1 teaspoon olive oil, then flip the dough, 

cover and let rise for 40 minutes, or until almost doubled. 
2.To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar 
cheese, pepperoni, mushrooms and basil 

leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. 
3.Preheat oven to 375 degrees F (190 degrees C). 
4.When dough is ready, punch it down and separate it into 2 equal parts. Roll 
parts out into thin circles on a lightly floured 

surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, 
securing edges by folding in and pressing with a 

fork. Brush the top of each calzone with egg and place on a lightly greased 
cookie sheet. 
5.Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot. 

Cheryl O.
chapalache...@gmail.com
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Re: [CnD] Left over roast beef

[Cheryl Osborn]

How about making a beef pot pie?


--
From: "Shannon Hannah" 
Sent: Wednesday, May 25, 2011 1:01 PM
To: "Cooking In The Dark" 
Subject: [CnD] Left over roast beef

I would like to make a casserole with my left over roast beef. any 
suggestions or recipes would be great.

Shannon
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Re: [CnD] CHIMICHANGAS

[Cheryl Osborn]

I think that you could bake them, but it's kind of like asking if you could 
bake your french fries instead of frying them, not the same thing.


Cheryl O.
chapalache...@gmail.com




--
From: "gail johnson" 
Sent: Wednesday, May 25, 2011 12:02 PM
To: 
Subject: Re: [CnD] CHIMICHANGAS


is it possible to bake these?

I don'
t fry and I'm trying to lower our fat intake.

--
Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.


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Re: [CnD] Left over roast beef

[Cheryl Osborn]

How about making a beef pot pie?


--
From: "Shannon Hannah" 
Sent: Wednesday, May 25, 2011 1:01 PM
To: "Cooking In The Dark" 
Subject: [CnD] Left over roast beef

I would like to make a casserole with my left over roast beef. any 
suggestions or recipes would be great.

Shannon
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[CnD] CHIMICHANGAS

[Cheryl Osborn]

1 lb. beef brisket (I use sm. round roast)
1/2 c. yellow onions, diced
1/2 c. tomatoes, diced
1/4 tsp. cumin
3 tbsp. butter
4 lg. flour tortillas
1 c. ripe avocado, mashed
1 c. sour cream
1 c. Mozzarella cheese, grated
1/2 head of lettuce, shredded
Oil

Boil the brisket until the meat comes apart easily. Shred the meat. Saute the 
onions and tomatoes in the butter. Add shredded beef and cumin, salt and 
pepper. Saute for 5 minutes. Cool the meat and mix in the cheese. Place 1/4 of 
the mixture in each tortilla and fold tortillas burrito style, closing the flap 
by using toothpicks. Heat enough oil to completely submerge the Chimichangas. 
Fry them about 3 minutes at 325 degrees. Serve on bed of shredded lettuce and 
garnish with avocado and sour cream. Serves 4.

Cheryl O.
chapalache...@gmail.com
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[CnD] BEEF OR CHICKEN CHIMICHANGAS

[Cheryl Osborn]

BEEF OR CHICKEN CHIMICHANGAS

1 lb. ground beef, browned and drained or 2 c. chicken, diced
1 c. cheddar cheese, shredded
1/2 c. onions, chopped
Salsa
2 c. lettuce, shredded
Unbaked tortillas

Spoon about 1/3 cup filling down center of each tortilla. Top each with about 2 
tablespoon cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, 
starting from one of the short sides. Secure with wooden toothpicks.
Fry filled tortillas in a deep heavy skillet about 1 minute on each side or 
until crisp and golden brown. Drain on paper towels. Keep warm in a 300 degree 
oven while frying remaining ones. Remove toothpicks. Serve on lettuce mixture 
with salsa, sour cream, and/or guacamole dip.

Cheryl O.
chapalache...@gmail.com
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[CnD] Chimichurri

[Cheryl Osborn]

Chimichurri

1 bunch flat leaf parsley 
8 cloves garlic, minced 
3/4 cup extra virgin olive oil 
1/4 cup red wine vinegar 
1 lemon wedge (juice of) 
1 tablespoon diced red onion 
1 teaspoon dried oregano (optional) 
1 teaspoon black pepper 
1/2 teaspoon salt 
Change Measurements: 

Directions:

1 Pulse parsley in processor to chop. 
2 Add remaining ingredients and blend. 
3 Separate sauce into equal parts. 4 (Use half for basting or marinade). 5 (Use 
other half for table service). 

Cheryl O.
chapalache...@gmail.com
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[CnD] yogurt

[Cheryl Osborn]

Does anyone on this list make their own yogurt?  Also, can someone please tell 
me the taste and texture difference between Greek yogurt and American yogurt?

Cheryl O.
chapalache...@gmail.com
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[CnD] Linda's Low Carb site

[Cheryl Osborn]

I may have forgotten to include the link.

http://www.genaw.com/lowcarb/recipes.html


Cheryl O.
chapalache...@gmail.com

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[CnD] Great low carb site

[Cheryl Osborn]

I think that Linda's Low Carb site is one of the best I have seen and appears 
to be very speech friendly

Cheryl O.
chapalache...@gmail.com

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[CnD] BLUE CHEESE SPINACH MEATLOAF

[Cheryl Osborn]

BLUE CHEESE SPINACH MEATLOAF

Ingredients
1 1/2 pounds lean ground beef
3/4 cup crumbled blue cheese
1/2 cup diced onion
1/2 cup Italian bread crumbs
1/2 cup chopped fresh spinach
2 eggs
2 tablespoons Worcestershire sauce
Directions
1.Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan 
with cooking spray. 
2.Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and 
Worcestershire sauce in a large bowl until well blended. Divide meat mixture 
evenly into the prepared muffin pan. 
3.Bake in the preheated oven until no longer pink in the center, about 30 
minutes. An instant-read thermometer inserted into the center should read at 
least 160 degrees F (70 degrees C). 


Cheryl O.
chapalache...@gmail.com
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Re: [CnD] is the list down?

[Cheryl Osborn]

Try posting something.  It works.

Cheryl
chapalache...@gmail.com


--
From: "Sisi Ben-Simon" 
Sent: Friday, May 20, 2011 4:19 AM
To: 
Subject: [CnD] is the list down?


Hi,

I'm getting no cooking in the dark messages the last couple of days. is it 
just quiet or is there a problem?


have a good day all
sisi
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[CnD] FIESTA PASTA SALAD

[Cheryl Osborn]

FIESTA PASTA SALAD  

1 cup Best Foods Real light mayonnaise
1/2 cup sour cream
1/4 cup fresh parsley, minced
2 tablespoons freshly squeezed lime juice
1-2 pickled jalapeno peppers, seeds removed, minced
1 teaspoon sea salt
8 oz. twist macaroni, cooked, rinsed, drained
2 large tomatoes, chopped
1 sweet yellow or red pepper, chopped
1 medium zucchini, sliced
3 green onions, sliced
Colorful peppers make this dish a Fiesta! 

Prepare macaroni according to package directions. Colored pasta makes a festive 
variation. 
In a salad bowl, stir together mayonnaise, sour cream, parsley, lime juice, 
jalapenos and salt. Add remaining ingredients and mix. 
Cover and refrigerate.

Cheryl
chapalache...@gmail.com
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[CnD] ZUCCHINI - TOMATO SALAD

[Cheryl Osborn]

ZUCCHINI - TOMATO SALAD   

6 sm. zucchini, thinly sliced
4 tomatoes, cut into wedges
1 green pepper, sliced into rings
1/4 c. onion
1/4 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 c. salad oil
Lettuce

Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine 
vinegar, salt, pepper, garlic salt 

and salad oil. Mix well and pour over vegetables. Chill for several hours, 
stirring occasionally. Serve on lettuce, 

if desired. Yield: 6 to 8 servings. 

Cheryl
chapalache...@gmail.com
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Re: [CnD] brown rice.

[Cheryl Osborn]

Interesting.  I guess that way you would have less chance to accidentally 
cook too much water out.


Cheryl
chapalache...@gmail.com


--
From: "Jean Marcley" 
Sent: Friday, May 13, 2011 8:22 AM
To: 
Subject: Re: [CnD] brown rice.

A friend of mine cooks his rice just like pasta.  He puts a cup or so in a 
pot of boiling water and then pours it into a collender when it's done. 
The cooking time is just a little shorter.  this works best on brown rice.

Jean
- Original Message - 
From: "Informationforgwen" 

To: 
Sent: Friday, May 13, 2011 2:28 AM
Subject: Re: [CnD] brown rice.


I have a small rice cooker. I use one cup rice and 2.5 cups water  works 
fine




Composed on Gwen's iPhone 3gs
A dog has many friends because he wags his tail and not his tongue.
Anonymous

On May 12, 2011, at 12:22 PM, "Debbra Piening"  
wrote:


I've tried the basmati rice and have had difficulty getting it to turn 
out.

What's the trick?


Deb


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of information 
for

gwen
Sent: Thursday, May 12, 2011 3:23 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] brown rice.

another good choice for brown rice is basmati brown rice. it cooks the 
same
way as regular brown rice, but has a wonderful flavor and aroma. it 
smells
like popcorn when it is cooking. i also believe its glycemic index is 
lower

than regular brown rice. try it, and i think you will be pleasantly
surprised.


On May 10, 2011, at 6:30 PM, Lois Goodine wrote:

What I usually do when I'm cooking the rice on the stove is to first 
bring
the water with salt and butter and any other seasonings  to a boil. 
Then
add and stir in the rice and turn the heat down to medium and maybe 
after a
few minutes to low.  You want just a quite simmer.  So you may end up at 
low

Hope this is clear.
You don't want it to boil over.
Lois .
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Re: [CnD] Szechuan Portobello Mushrooms and Green Beans

[Cheryl Osborn]

From what little I know, gilled mushrooms are a type of mushroom having 
little slits under the cap.  I just clean and slice them.


Cheryl
chapalache...@gmail.com


--
From: "Blaine Deutscher" 
Sent: Monday, May 09, 2011 12:34 PM
To: 
Subject: Re: [CnD] Szechuan Portobello Mushrooms and Green Beans


gilled is when you scoop out the cap of the mushroom or just cutting slits
into it?  Sounds like something I would make then again I eat a lot of
different food.  I should be a food critic.

Blaine
- Original Message - 
From: "Cheryl Osborn" 

To: "Cooking in the dark" 
Sent: Sunday, May 08, 2011 12:13 PM
Subject: [CnD] Szechuan Portobello Mushrooms and Green Beans


Szechuan Portobello Mushrooms and Green Beans

8 oz fresh or frozen green beans, cut in half
1 Tbsp vegetable oil
4 portobello mushrooms, gilled and cut into 1/4″ slices
2 cloves garlic, finely minced
2 tsp minced ginger root
2 Tbsp chopped scallions
2 Tbsp tamari soy sauce
1 Tbsp mirin
1/2 tsp red pepper flakes
1 Tbsp toasted sesame oil

Steam green beans until tender. Quickly rinse in gold water to stop 
cooking.

Drain and pat dry.

Heat the vegetable oil in a large nonstick skillet over medium high heat.
Saute mushrooms, ginger, garlic, and

scallion until mushrooms are soft. Add remaining ingredients, including
green beans, and stir fry until hot. Add

sesame oil and toss well.


Cheryl
chapalache...@gmail.com
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[CnD] Crunchy Parmesan-Mustard Pork Chops

[Cheryl Osborn]

Crunchy Parmesan-Mustard Pork Chops

1 cup whole-wheat or stone-ground breadcrumbs
1 tablespoon melted SmartSpread or I Can't Believe It's Not Butter
2 tablespoons of dijon mustard
2 tablespoons freshly grated parmesan cheese
1 tablespoon chopped parsley
6 boneless pork loins
Black pepper to taste

Directions
Preheat the oven to 350. In a small bowl, mix the breadcrumbs, butter, and 1 
tablespoon of the dijon mustard, 

parmesan cheese, and parsley. Season the pork chops with salt and pepper. 
Spread the remaining dijon 

mustard on one side each chop and place the chops (plain side down) on a baking 
sheet.

Divide the breadcrumb mixture among the chops and pat them onto the mustard. 
Bake the chops until they are 

fully cooked and the breadcrumbs are nicely browned, about 20 minutes.

Serves 6


Cheryl
chapalache...@gmail.com
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[CnD] Szechuan Portobello Mushrooms and Green Beans

[Cheryl Osborn]

Szechuan Portobello Mushrooms and Green Beans

8 oz fresh or frozen green beans, cut in half
1 Tbsp vegetable oil
4 portobello mushrooms, gilled and cut into 1/4″ slices
2 cloves garlic, finely minced
2 tsp minced ginger root
2 Tbsp chopped scallions
2 Tbsp tamari soy sauce
1 Tbsp mirin
1/2 tsp red pepper flakes
1 Tbsp toasted sesame oil

Steam green beans until tender. Quickly rinse in gold water to stop cooking. 
Drain and pat dry.

Heat the vegetable oil in a large nonstick skillet over medium high heat. Saute 
mushrooms, ginger, garlic, and 

scallion until mushrooms are soft. Add remaining ingredients, including green 
beans, and stir fry until hot. Add 

sesame oil and toss well.


Cheryl
chapalache...@gmail.com
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[CnD] SUN DRIED TOMATO BEAN DIP

[Cheryl Osborn]

If your sun dried tomatoes are packed in oil, skip the tablespoon of oil.

Sun Dried Tomato and Bean Dip

1/2 cup boiling water
6 sun-dried tomato halves (not packed in oil; about 1 ounce)
1 15- to 16-ounce can pinto beans, rinsed, drained
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp minced garlic
salt and pepper
Assorted cut-up vegetables for dipping

In a small bowl, pour boiling water over tomatoes and let stand about 30 
minutes or until softened. Drain, 

reserving liquid. Cut up the tomatoes. 

Add the cut tomatoes and the beans to bowl of food processor and process until 
finely chopped. Add oil, 

vinegar and garlic. Process until smooth. Add salt and pepper to taste. 
Transfer to a serving bowl and serve 

with cut up veggies. 

Cheryl
chapalache...@gmail.com
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Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE

[Cheryl Osborn]

I totally agree with Jean on the wine.

Cheryl



--
From: "Jean Marcley" 
Sent: Saturday, May 07, 2011 10:52 PM
To: 
Subject: Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE


I must say, this sounds absolutely delicious.
A little tip:
Put the sauce in the bottom of the bowl and add pasta to it.  It mixes the 
sause and pasta easier when you toss it.
Always cook with wine that you would drink.  It doesn't have to be 
expensive, just taste good.
Trader Joe's has Charles Shaw wine for only $1.99 a bottle in CA and $2.99 
everywhere else.  It is great wine, red and white and pink- all of them.

NEVER use that disgusting cooking wine from the grocery store.
That's my 2 cents.
Jean
- Original Message - 
From: "Blaine Deutscher" 

To: 
Sent: Saturday, May 07, 2011 8:43 PM
Subject: Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE


With this recipe is there a differents between cooking Whine and the whine
that you drink or is regular White whine good enough.  Unfortunitlly I 
would
not be buying an expensive bottle of whine if it was the kind that you 
drink

as I wouldn't want to pour that over food but drink it instead.  Sounds
amazing though for a pasta with garlic toast and whine night. MMM.

Any ladies want to come over? lol.

Blaine
----- Original Message - 
From: "Cheryl Osborn" 

To: "Cooking in the dark" 
Sent: Saturday, April 30, 2011 8:15 AM
Subject: [CnD] PENNE WITH SAUSAGE CREAM SAUCE


PENNE WITH SAUSAGE CREAM SAUCE

Read more about it at www.cooks.com/rec/view/0,1658,133176-254197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 pound sweet Italian sausage, casings removed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
4 garlic cloves,minced
2/3 cup dry white wine
1 (14 1/2-ounce) can diced peeled tomatoes, undrained
1 cup heavy cream
4 tablespoons chopped Italian parsley (flat leaf parsley)
1 teaspoon salt or to taste
freshly ground pepper to taste
1 pound penne pasta, cooked according to package
1 cup freshly grated Parmesan cheese, plus additional for garnish

Cook sausage in large skillet over medium-high heat. Remove sausage and 
set

aside; drain excess grease from skillet.
Melt butter and oil in skillet; add onion and sauté until softened and
golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet 
and

reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes.

Return cooked sausage to skillet, add cream and simmer until sauce 
thickens

slightly, about 5 minutes. Stir in parsley, salt and pepper.

Place cooked Penne in a large serving bowl; pour sauce over pasta; add
Parmesan cheese and toss to combine.

Serve sprinkled with additional Parmesan cheese.


Cheryl
chapalache...@gmail.com
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Re: [CnD] LEMON SALMON BURGERS

[Cheryl Osborn]

I just take a fork, stick it into the salmon, and twist.  Repeat until the 
salmon is broken up into small pieces.


--
From: "Blaine Deutscher" 
Sent: Saturday, May 07, 2011 1:30 PM
To: 
Subject: Re: [CnD] LEMON SALMON BURGERS


how do you go about flaking salmon?
- Original Message - 
From: "Cheryl Osborn" 

To: "Cooking in the dark" 
Sent: Saturday, May 07, 2011 11:35 AM
Subject: [CnD] LEMON SALMON BURGERS


LEMON SALMON BURGERS

Ingredients

1 (16 ounce) can salmon, drained and flaked
2 eggs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil

2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

Directions
1.In a medium bowl, mix together the salmon, eggs, parsley, onion,
breadcrumbs, 2 tablespoons of lemon

juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly
packed patties, about 1/2 inch thick.

2.Heat the oil in a large skillet over medium heat. When the oil is hot, 
add

the patties, and cook for 4 minutes

per side, or until nicely browned.

3.In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon 
juice

and a pinch of basil. Use as a

sauce for your patties.


Cheryl
chapalache...@gmail.com
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[CnD] SAUSAGE POTATO DINNER

[Cheryl Osborn]

SAUSAGE - POTATO DINNER   

1 lb. Hillshire Farm smoked sausage or Polska Kielbasa, cut into bite size 
pieces
2 1/2 c. potatoes, pared and thinly sliced
1 can cream of celery soup
1/3 c. water
1/3 c. grated Cheddar cheese
1/2 chopped green pepper (optional)
1/4 c. chopped pimentos (optional)

Grease a 10 inch baking dish. Line the bottom with potatoes. In a separate 
saucepan, heat soup and water, stirring until smooth. Stir in cheese until 
melted. Add Hillshire Farm sausage pieces, green pepper, and pimento (if 
desired). Pour over potatoes and bake at 350 degrees for 55 minutes or until 
potatoes are done. Serves 4 to 6. 


Cheryl
chapalache...@gmail.com
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[CnD] LEMON SALMON BURGERS

[Cheryl Osborn]

LEMON SALMON BURGERS

Ingredients

1 (16 ounce) can salmon, drained and flaked
2 eggs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil
 
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

Directions
1.In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 
2 tablespoons of lemon 

juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed 
patties, about 1/2 inch thick. 

2.Heat the oil in a large skillet over medium heat. When the oil is hot, add 
the patties, and cook for 4 minutes 

per side, or until nicely browned. 

3.In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and 
a pinch of basil. Use as a 

sauce for your patties. 


Cheryl
chapalache...@gmail.com
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[CnD] POTATO SALMON PATTIES

[Cheryl Osborn]

POTATO SALMON PATTIES


Servings: 5
Ingredients

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Directions

1.In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread 
crumbs, dry potato flakes, onion, 
garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch 
balls, and flatten into patties about 
1/2 inch thick. 

2.Heat olive oil in a medium skillet over medium heat. In batches, cook patties 
about 5 minutes on each side, 
until lightly browned. 

Cheryl
chapalache...@gmail.com
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[CnD] MARINADE FOR CHICKEN

[Cheryl Osborn]

This is a large recipe but you could always save back what you don't use and 
refrigerate the rest.

MARINADE FOR CHICKEN

Yield 4 cups 
 Ingredients

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley
Directions
1.In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine 
vinegar, and lemon juice. Stir in 
mustard powder, salt, pepper, and parsley. Use to marinate chicken before 
cooking as desired. The longer 
you marinate, the more flavor it will have. 

Cheryl 
chapalache...@gmail.com
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Re: [CnD] Dad's Favorite Flank Steak

[Cheryl Osborn]

Gail,

I really like this type of marinade.  A handy tip:  Use a ziplock bag to 
marinade in, making it easy to turn and distribute the marinade over the 
meat.


Cheryl
chapalache...@gmail.com


--
From: "gail johnson" 
Sent: Saturday, May 07, 2011 7:59 AM
To: 
Subject: [CnD] Dad's Favorite Flank Steak


I would add a few garlic cloves in the slits. Yum!

Dad's Favorite Flank Steak


2 tablespoons canola oil
6 tablespoons concentrated chicken broth (lower sodium if available)
1/2 cup honey
1/2 cup lower-sodium soy sauce
4 green onions (the white and part of the green) cut into thin, diagonal 
slices

1 teaspoon ground ginger (or 2 teaspoons fresh minced ginger)
1 teaspoon garlic powder (or 2 teaspoons fresh minced garlic)
2 teaspoons Worcestershire sauce
1 medium-large flank steak (about 1 1/2 pounds)

Combine canola oil, chicken broth, honey, soy sauce, green onions, ginger, 
garlic powder, and Worcestershire sauce in a medium bowl with a whisk; set 
aside.
Remove any visible fat from the flank. Lightly score the meat with a 
serrated knife, cutting about 1/4-inch into the meat in a crisscross 
pattern (leave about an inch between cuts) on the top and bottom of the 
flank.
Put the flank in a rectangular plastic container, add the marinade, and 
coat the steak well all over. Cover and marinate the flank steak all day 
or overnight, turning occasionally.
Grill 10-15 minutes on each side or until cooked to desired doneness. Use 
a carving knife to cut diagonally across the grain of the meat into slices 
of your desired thickness.
Yield: Six servings (3 ounces of cooked steak per serving if using a 1.5 
pound flank steak.)


Per serving: 232 calories, 24 g protein, 13 g carbohydrate, 9 g fat (3.8 g 
saturated fat, 3.7 g monounsaturated fat, 0.5 g polyunsaturated fat), 57 
mg cholesterol, 0.2 g fiber, 488 mg sodium. Calories from fat: 35%


I found this at:
Recipes Men Love: Healthy Comfort Food

--
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Re: [CnD] Question related to cooking equipment.

[Cheryl Osborn]

Wow!  That's a loaded question!  One can never have enough kitchen gadgets. 
You might want to consider the types of things that you want to prepare and 
what is necessary to accomplish the job.  For example:  Will you be 
preparing fresh vegetables?  Do you want to bake a cake?  Will you be 
preparing fried foods?


Can your adjust-a-scoop measure liquids?  If you like cheese, you might want 
to get a cheese grater.  A good peeling tool comes in handy for multiple 
things.  I feel that a good set of knives, including a serated knife, are 
essential.  And, a good whisk is also handy.


Cheryl
chapalache...@gmail.com


--
From: "T. J." 
Sent: Friday, May 06, 2011 3:54 PM
To: "Cooking in the dark" 
Subject: [CnD] Question related to cooking equipment.

I have two sets of measuring spoons (Color-Cue Measuring Cup & Spoon Set) 
along

with knife with slicing guide and fork, measuring scoop adjust-a-scoop,
adjust-a-scoop measuring tablesoon, adjust-a-spoon measuring teaspoon (all 
from
NFB) and a Braille timer. Anything else that would be helpful in the 
kitchen?


Thanks,

T. J.
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[CnD] THE BEST MEXICAN RICE

[Cheryl Osborn]

THE BEST MEXICAN RICE   

2 cups uncooked white rice
1/4 cup vegetable oil
4 cups water or chicken broth
1 large onion, diced
1 large tomato, diced
1/3 cup cilantro, chopped (add at the end)
1 tablespoon seasoned salt
1 tsp. garlic powder
1 tablespoon cumin
2 tablespoon tomato bouillon
1 tablespoon sugar
1 tablespoon brown gravy mix

Dice onion and tomato; set aside. Put rice in a bowl and add all of the spices. 
Pour oil into a larger pan and add the onion.
Cook until onion is tender; add uncooked rice and all of the spices. Cook for 1 
minute; add diced tomato and stir. Add 4 cups water; bring to a boil.

Lower heat to simmer, cover, and cook for 20 minutes. Add chopped cilantro.

Stir and enjoy!!


 
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[CnD] MEXICAN RICE

[Cheryl Osborn]

MEXICAN RICE   

Read more about it at www.cooks.com/rec/view/0,1642,128183-253194,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 cup of rice
1 1/2 cup water
1 large onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1/2 tsp. dried basil or 1 tbsp. fresh basil
pinch cayenne or red pepper flakes
1 can tomato sauce
1/3 teaspoon lemon pepper
3 tablespoons olive oil

In medium size cooking pan, heat olive oil, garlic, onion, green pepper brown 
rice, and add seasonings. Then add tomato sauce and water. Cook for about 20 to 
25 minutes.


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[CnD] EASY MEXICAN RICE

[Cheryl Osborn]

EASY MEXICAN RICE   

Read more about it at www.cooks.com/rec/view/0,1757,135183-255194,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly 
browned. Add water and remaining ingredients, bring to a boil.
Cover and simmer until rice is tender.



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Re: [CnD] WHITE OR CREAM SAUCE

[Cheryl Osborn]

A whisk isn't absolutely necessary, just a nice stirring or blending tool.

Cheryl
chapalache...@gmail.com


--
From: "Brittany Simpson" 
Sent: Sunday, May 01, 2011 5:24 AM
To: 
Subject: Re: [CnD] WHITE OR CREAM SAUCE


Cheryl,
This recipe looks like the easiest I've seen and I will probably try it, 
but I have a question.  All the other cream sauce recipes I've gotten say 
to whisk the mixture, and this one doesn't.  This is a good thing, because 
I don't know how to whisk, but is that right or is it just not written 
down? Any tips would be appreciated.  I would love to find a cream sauce 
recipe that didn't require whisking.

Thank you,
Brittany

----- Original Message - 
From: "Cheryl Osborn" 

To: "Cooking in the dark" 
Sent: Saturday, April 30, 2011 9:17 AM
Subject: [CnD] WHITE OR CREAM SAUCE



WHITE OR CREAM SAUCE

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/2 c. vegetable water
1/2 c. milk or cream

Blend butter and flour together over low heat. Add vegetable water and 
milk or cream slowly. Stir and cook until thick as heavy cream. All milk 
or cream may be used in place of the vegetable water.


Cheryl
chapalache...@gmail.com


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[CnD] WINE CREAM SAUCE

[Cheryl Osborn]

WINE CREAM SAUCE  

2 tbsp. shallots, minced
2 cloves garlic, minced
8 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced
1 tbsp. Wondra or plain flour
1/4 cup white Chianti or Chablis (or other white wine)
1 cup heavy cream
dash of cayenne pepper
dash of paprika

Heat a few tablespoons of the butter in a skillet and saute the shallots, 
garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all 
lightly. 
Whisk in the wine, stirring constantly. Simmer until wine has reduced and is 
nearly all absorbed (5-10 minutes). 
Pour in the cream and simmer over low heat until sauce is thick and creamy, 
about 6-8 minutes. 
Season to taste with salt and pepper; stir in remaining butter. 
Serve garnished with a sprinkling of parsley and paprika for extra color. 
Use this sauce to dress up chicken, fish and vegetables.

Cheryl
chapalache...@gmail.com
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[CnD] WHITE OR CREAM SAUCE

[Cheryl Osborn]

WHITE OR CREAM SAUCE  

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/2 c. vegetable water
1/2 c. milk or cream

Blend butter and flour together over low heat. Add vegetable water and milk or 
cream slowly. Stir and cook until thick as heavy cream. All milk or cream may 
be used in place of the vegetable water. 

Cheryl
chapalache...@gmail.com


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[CnD] PENNE WITH SAUSAGE CREAM SAUCE

[Cheryl Osborn]

PENNE WITH SAUSAGE CREAM SAUCE   

Read more about it at www.cooks.com/rec/view/0,1658,133176-254197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 pound sweet Italian sausage, casings removed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
4 garlic cloves,minced
2/3 cup dry white wine
1 (14 1/2-ounce) can diced peeled tomatoes, undrained
1 cup heavy cream
4 tablespoons chopped Italian parsley (flat leaf parsley)
1 teaspoon salt or to taste
freshly ground pepper to taste
1 pound penne pasta, cooked according to package
1 cup freshly grated Parmesan cheese, plus additional for garnish

Cook sausage in large skillet over medium-high heat. Remove sausage and set 
aside; drain excess grease from skillet.
Melt butter and oil in skillet; add onion and sauté until softened and golden 
in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce 
volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes.

Return cooked sausage to skillet, add cream and simmer until sauce thickens 
slightly, about 5 minutes. Stir in parsley, salt and pepper.

Place cooked Penne in a large serving bowl; pour sauce over pasta; add Parmesan 
cheese and toss to combine.

Serve sprinkled with additional Parmesan cheese.


Cheryl
chapalache...@gmail.com
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[CnD] BALSAMIC PORK CHOPS

[Cheryl Osborn]

BALSAMIC PORK CHOPS



Serves 4 in about 30 minutes.

 

INGREDIENTS:

 

4 1/2-inch thick, boneless loin pork chops

lemon herb seasoning mix

1/2 cup balsamic vinegar

1/3 cup chicken broth

cooking spray

 

PREPARATION:

1. Spray a nonstick skillet with the cooking spray and heat over med-high heat.

 

2. Sprinkle both sides of the chops with seasoning and add to the skillet.

 

3. Sear 1 minute on each side, then reduce heat to medium.

Cook 4-6 minutes on each side. Remove from skillet and keep warm.

 

4. Lightly wipe the skillet with a paper towel. Return to heat and add vinegar 
and broth. Cook for 5-6 minutes, stirring occasionally.

 

To serve:

Spoon the sauce over the pork chops. Serve with couscous and roasted asparagus. 
To roast 1 lb. of asparagus: toss it with some olive oil and lay them in

a single layer on a baking dish. Preheat oven to 450° and roast the asparagus 
for 10 minutes.

 

 

Cheryl

chapalache...@gmail.com

 
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[CnD] HERB MARINATED BEEF ROAST

[Cheryl Osborn]

HERB MARINATED BEEF ROAST

MARINADE:
1/2 c. beef broth
1/4 c. oil
1 tbsp. thyme
1 tbsp. parsley
1 tbsp. rosemary
2 garlic cloves, chopped
1/2 tsp. salt
1/4 tsp. pepper

ROAST:
1 (3-3 1/2 lb.) beef round tip roast
In small bowl combine all marinade ingredients; blend well. Place roast in 
non-metal bowl or plastic bag. Pour marinade sauce over roast. Cover and 
refrigerate 8 to 10 hours turning several times. 
Drain roast, reserving marinade sauce. Place roast on rack in shallow roasting 
pan. Roast uncovered about 2 1/2 hours at 350 degrees basting occasionally with 
marinade sauce. Let stand 10 minutes before slicing.


Cheryl
chapalache...@gmail.com
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Re: [CnD] In Reply To: ot happy easter

[Cheryl Osborn]

Happy Easter to you too.  Would like to check out your blog, but couldn't 
get it to work.  Wondering if it is not available from Mexico.  Kinda 
strange.


Cheryl
chapalache...@gmail.com


--
From: "chuckster" 
Sent: Friday, April 22, 2011 9:24 PM
To: ; ; 


Subject: Re: [CnD] In Reply To:  ot happy easter


Happy easter to everbody on the list from chuck and Cindy Campbell.
 Living in the Present One day at a time, This is enough.  Do not look 
back and grieve over the past.  For it is gone.  And do not be troubled 
about the future.  For it has not yet come.  Live in the present, and make 
it so beautiful.  That it will be worth remembering.  Our blog is as 
follows: spileycampbells.blogspot.com

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Re: [CnD] Pomegranate and Poppy Seed Salad

[Cheryl Osborn]

The seeds of the pomegranate are the only edible part of this fruit.  For 
the lettuce, you might want to substitute apples or jicama.


Cheryl


--
From: "gail johnson" 
Sent: Tuesday, April 19, 2011 7:45 AM
To: 
Subject: [CnD] Pomegranate and Poppy Seed Salad

I want to make the following salad.  My husband is alergic to lettuce of 
any kind, can't have spinach or cabbage.  Any suggestions for 
substitutions for the lettuce.  Also it calls for pomegranate seeds.  This 
doesn't sound right.  I thought one was supposed to eat the fruit and 
discard the seeds.


Any help is appreciated.



Pomegranate and Poppy Seed Salad
Crisp, green romaine is the perfect base for this salad of red onion, 
pomegranate seeds and a creamy dressing.


Prep Time:10 min

Start to Finish:10 min


Makes:12 servings


Salad
2 heads romaine, torn into bite-size pieces
1 medium red onion, sliced
2 cups pomegranate seeds
Creamy Poppy Seed Dressing
1 cup mayonnaise or salad dressing
2/3 cup sugar
1/2 cup milk
1/4 cup white vinegar
2 tablespoons poppy seed

1.
In large bowl, mix all salad ingredients.
2.
In small bowl, mix all dressing ingredients until well blended. Pour over 
salad; toss to coat. Serve immediately.


Nutrition Information:

1 Serving: Calories 210 (Calories from Fat 135 ); Total Fat 15 g 
(Saturated Fat 2 g); Cholesterol 10 mg; Sodium 115 mg; Total Carbohydrate 
18 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 26 
%; Vitamin C 28 %; Calcium 4 %; Iron 4 % Exchanges: 1 Fruit; 1 Vegetable; 
3 Fat *Percent Daily Values are based on a 2,000 calorie diet.


Did You Know?
Pomegranates add more than just great taste and brilliant color to 
recipes. They're also rich in potassium and contain a good amount of 
vitamin C. Substitution
If you can't find pomegranates, you can use 1 cup dried cranberries or 
sour cherries. from

www.bettycrocker.com
--

--
Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.


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Re: [CnD] Toasted Chicken Sandwiches with Caramelized Apples andSmoked Gouda Cheese

[Cheryl Osborn]

Turkey sounds good but I think that the smoked salmon might be a little too 
rich.



--
From: "Kerryann Ifill" 
Sent: Monday, April 18, 2011 4:35 AM
To: 
Subject: Re: [CnD] Toasted Chicken Sandwiches with Caramelized Apples 
andSmoked Gouda Cheese



Hi List,

I've been thinking about trying this recipe for some time and I finally
think I'm going to be brave enough to try it.  I have a couple questions
though about a few alterations:

1. How do you think smoked salmon would work in this recipe?
If I coated my George Forman grill with the olive oil, could I do the
toasting on that you think?

Also I'm thinking of substituting turkey breast at some later date in this
one.  All thoughts would be appreciated.
Thanks loads
Kerry


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale
Sent: Wednesday, March 02, 2011 8:58 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Toasted Chicken Sandwiches with Caramelized Apples and 
Smoked

Gouda Cheese

Recipe:  Toasted Chicken Sandwiches with Caramelized Apples and Smoked 
Gouda



Dear Friends,

  Caramelized onion, sautéed apples,
melting cheese, honey mustard and chicken ­ put
that on a plate and you've got supper, but put it
between two slices of bread and you
have a brilliant sandwich.
 The recipe comes from chef and suburban
homesteader Janice Cole, who is raising a trio of
hens in a chicken coop wired for sound. When the three divas get bored or
testy, a Mozart concerto soothes them. When
they're hungry, chopped Parmigiano-Reggiano rind,
al dente pasta, sushi rice, nori or Gorgonzola
crumbles top off their bird feed.
 We're assured that this quick work night
sandwich brought no harm to the "girls."

Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda
Reprinted with permission from Chicken and Egg: A
Memoir of Suburban Homesteading with 125 Recipes
by Janice Cole (Chronicle Books LLC, 2011) Copyright © 2011 by Janice 
Cole.


Serves 4

1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter, softened
2 large onions, halved and thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 unpeeled apples, such as Honeycrisp or Gala, sliced
2 teaspoons sugar
1/2 teaspoon ground allspice
1/4 cup honey mustard
8 sliced country French bread, cut 1/2-inch thick from an oval loaf
1 cup shredded smoked Gouda cheese (4 ounces)
2 cooked chicken breasts, thinly sliced (about 2 cups)

1. Heat the oil and 1 tablespoon of the butter in
a large nonstick skillet over medium heat. Add
the onions and sprinkle with the salt and pepper.
Cook the onions, stirring occasionally, for 8 to
10 minutes or until they are wilted and golden brown. Transfer to a plate.

2. Melt 1 tablespoon of the remaining butter in
the same skillet over medium heat and add the
apples. Combine the sugar and allspice and
sprinkle over the apples, stirring to coat them.
Increase the heat to medium-high and cook the
apples for 5 to 8 minutes, or until brown but
still slightly crisp, increasing the heat to high if necessary.

3. Spread the mustard over one side of each slice
of bread and lightly spread the remaining 2
tablespoons of butter over the other sides.
Arrange the cheese over the mustard side of half
of the bread slices. Layer with the caramelized
onions, chicken, and apples. Top with the remaining bread, mustard-side
down.

4. Grill the sandwiches in a skillet or on a
griddle, lightly coated with butter or olive oil,
over medium heat for 6 to 8 minutes or until the
bread is toasted golden brown and the cheese is melted, turning as needed.

Serve immediately.

Note: The onions and apples can be cooked
(separately) up to 8 hours ahead of time and
refrigerated. Bring to room temperature before using.

TIPS

When we were testing this recipe we made one with
some thin wedges of Brie cheese in place of the smoked Gouda. So good.

For non-meat eaters, skip the chicken and use 4
halved hard-cooked eggs. Sear the halved eggs,
cut side down, in some butter until they are
flecked with brown, sprinkling them with salt and
pepper. Then make the sandwich as directed.

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[CnD] Black And Red Bean Tortilla Bake Recipe

[Cheryl Osborn]

Black And Red Bean Tortilla Bake Recipe

Recipe Ingredients: 
=== BAKE ===
2 cups frozen mixed pepper and onion stir-fry
2 garlic cloves, minced
2 tsp olive oil
1 cup mild salsa
1 can low-sodium tomato sauce - (15 oz)
= (or regular tomato sauce)
1 1/2 tsp cumin
1 tsp chili powder
1 can black beans - (15 oz), rinsed, well drained
1 can low-sodium kidney beans - (16 oz), rinsed, well drained
= (or regular kidney beans)
12 six-inch corn tortillas - (to 14)
1 cup low-fat (1%) cottage cheese
2 cups shredded reduced-fat Cheddar cheese, divided
=== GARNISH ===
1 large tomato, chopped
1/4 cup thinly-sliced green onion tops
1/2 cup fat-free or reduced-fat sour cream




Recipe Instructions: 
Preheat the oven to 350 degrees. In a small pot or very large saucepan, combine 
the pepper-onion mixture, garlic, and oil. Cook over medium heat, stirring 
frequently, until the onion is soft, about 5 or 6 minutes.

Add the salsa, tomato sauce, cumin, and chili powder. Simmer, uncovered, for 5 
minutes. Stir in the black beans and kidney beans. Remove from the burner.

Spread one half of the bean mixture evenly in the bottom of a 9 1/2- by 13-inch 
baking pan. Top with one half of the tortillas in an overlapping layer. With 
the back of a large spoon, spread the cottage cheese evenly over the tortillas.

Top with one half of the Cheddar cheese. Add the remaining tortillas, then the 
remaining bean mixture. Cover with aluminum foil and bake for 30 to 35 minutes 
or until heated through.

Sprinkle with the remaining Cheddar cheese, and bake uncovered an additional 5 
to 6 minutes or until the cheese is partially melted. To serve, cut into 12 
rectangles, and garnish with tomatoes, green onion, and sour cream.

Cheryl


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[CnD] DIABETIC Bean And Apple Bake Recipe

[Cheryl Osborn]

Bean And Apple Bake Recipe


Recipe Ingredients: 
2 tsp olive oil
1 1/2 lb ground turkey
= (have your butcher grind this for you)
1/2 cup minced onion
1 can vegetarian baked beans - (24 oz)
2 cups canned no-sodium tomato sauce
1 tbsp brown sugar
2 tbsp Dijon mustard
1/2 cup diced Gala apples
1/2 cup red wine vinegar




Recipe Instructions: 
Preheat the oven to 325 degrees.

Heat the oil in a skillet over medium-high heat. Add the turkey and sauté until 
the turkey is almost cooked through, about 7 minutes. Add the onion and sauté 
for 5 more minutes.

Combine the turkey with the remaining ingredients and place into a casserole 
dish. Bake, covered, for 45 minutes until bubbly.

Cheryl


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[CnD] DIABETIC TURKEY CHILI WITH BLACK BEANS

[Cheryl Osborn]

Turkey Chili With Black Beans Recipe


Recipe Ingredients: 
1 lb ground turkey breast
1 can fat-free reduced-sodium chicken broth, (14 1/2 oz)
1 large onion, finely chopped
1 green bell pepper, seeded, diced
2 tsp chili powder
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp paprika
1 can black beans - (15 oz), rinsed, drained
1 can crushed tomatoes in tomato purée - (14 oz), undrained
2 tsp apple cider vinegar




Recipe Instructions: 
Heat large nonstick skillet over high heat. Add turkey, chicken broth, onion 
and bell pepper. Cook and stir, breaking up turkey. Cook until turkey is no 
longer pink.

Add chili powder, allspice, cinnamon and paprika. Reduce heat to medium-low; 
simmer 10 minutes. Add black beans, tomatoes and vinegar; bring to a boil.

Reduce heat to low; simmer 20 to 25 minutes or until thickened to desired 
consistency. Garnish as desired.

Cheryl


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[CnD] STOVE TOP POT ROAST

[Cheryl Osborn]

Ingredients
  a.. 2 tablespoons vegetable oil 
  b.. 1 (3 pound) beef chuck roast 
  c.. 1 red onion, chopped 
  d.. 4 cloves garlic, crushed 
  e.. 4 stalks celery, chopped 
  f.. 1 tablespoon dried basil 
  g.. salt and pepper to taste 
  h.. 6 medium red potatoes, quartered 
  i.. 6 turnips, peeled and cut into chunks 
  j.. 6 carrots, peeled and cut into chunks
Directions
  1.. Heat the oil in a large pot or Dutch oven over medium-high heat. Place 
the roast in the pot, and quickly brown on all sides. 
  2.. Fill the pot with enough water to cover the roast. Add the onion, garlic, 
celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and 
simmer for 2 hours and 15 minutes, adding water if needed to keep the roast 
covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add 
carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. 
Taste, and adjust salt and pepper if needed before serving. 

Cheryl
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[CnD] ROASTED ASPARAGUS ALMANDINE

[Cheryl Osborn]

ROASTED ASPARAGUS ALMANDINE
1 1/2 lbs asparagus
2 tbsp. olive oil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup sliced almonds

Preheat oven to 425°F. Trim tough ends off asparagus. On a jellyroll pan, toss 
asparagus with oil, oregano, salt and pepper. Spread in an even layer. Roast 10 
minutes. Add almonds during the last 5 minutes. 


Cheryl
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Re: [CnD] Testing

[Cheryl Osborn]

Hi Jean,

What kind of recipes are you interested in?

Cheryl


--
From: "Jean Hunt" 
Sent: Friday, April 15, 2011 10:02 AM
To: 
Subject: [CnD] Testing


I have not received any posts from the list for the past two days. I have
also checked my junk folder and my span folder and there have been no 
posts

listed there either. Is there a problem?
Jean Hunt krazyg...@sbcglobal.net

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Re: [CnD] Daily Diabetic: LEMON HERB CHICKEN

[Cheryl Osborn]

Chicken is pretty compatible.  I'm thinking rosemary, basil, thyme, italian 
seasoning.


Cheryl


--
From: "Shannon Hannah" 
Sent: Monday, April 11, 2011 1:08 PM
To: 
Subject: Re: [CnD] Daily Diabetic: LEMON HERB CHICKEN

I would like to substitute the herbes de Provence with something else. any 
suggestions? Thanks!

Shannon

- Original Message - 
From: "Dale" 

To: 
Sent: Monday, April 11, 2011 3:53 AM
Subject: [CnD] Daily Diabetic: LEMON HERB CHICKEN



LEMON HERB CHICKEN

Yield: 6 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
Info: http://diabeticgourmet.com/book_archive/details/76.shtml
Print Version: http://diabeticgourmet.com/recipes/html/756.shtml

INGREDIENTS

-  1/4 cup olive oil
-  1/4 cup fresh lemon juice
-  2 tablespoons herbes de Provence
-  1/4 teaspoon freshly ground black pepper
-  6 (3 ounce) boneless, skinless chicken breast halves
-  Vegetable oil cooking spray

DIRECTIONS

In a 1-gallon self-closing plastic bag, combine oil, lemon
juice, herbes de Provence, black pepper, and chicken; seal
the bag and shake to coat. Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with
cooking spray. Preheat a gas grill to medium/medium-high
or prepare a medium-hot fire in a charcoal grill, with
the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade.
Place chicken on the grill and cook for 10 to 15
minutes or until chicken is cooked through and no
longer pink, and its juices run clear, turning once.

Nutritional Information Per Serving (3-oz half chicken breast):
Glycemic Index: (insignificant), Glycemic Load: (insignificant),
Calories: 175, Protein: 21 g, Carbohydrate: Less than 1 g,
Dietary Fiber: 0 g, Fat: 13 g, Cholesterol: 68 mg, Sodium: 76 mg
Diabetic Exchanges: 3 Lean Meat, 2 Fat
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Re: [CnD] how to peel a potato without a potato peeler.

[Cheryl Osborn]

Katie,

Think I'll give this a try.  I have always cooked my sweet potatos before 
peeling them, but have not scored them around.


Cheryl



--
From: "Katie Chandler" 
Sent: Thursday, April 07, 2011 9:11 PM
To: "cnd" 
Subject: [CnD] how to peel a potato without a  potato peeler.




I got this from a friend  if you click on the link below and listen to 
this video  the girl that use to play Mary Ann on Gilligan's Island on 
t.v. tells how to peel a potato without a  potato peeler.


Peeling boiled potatoes:

If you take the time to watch this, you will not only be glad you did, but 
you will forward this to all your daughters, sisters, moms, etc...

Just when you thought you knew everything about boiling potatoes 

It works, No need for a peeler! for my blind friends, in the video after 
putting it the ice water she just slides off the peeling with her hands 
very easy .

Click here:

http://video.google.com/videoplay?docid=7375897927147969009


 Katie

Our greatest glory is not in never failing,
but in rising up every time we fail.
~Ralph Waldo Emerson
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Re: [CnD] looking for

[Cheryl Osborn]

NON-DAIRY CHOCOLATE EGGS

NON-DAIRY CHOCOLATE EGGS
Ingredients:
.	One 8-ounce package nondairy cream cheese, allowed to soften at room 
temperature

.   3 cups powdered sugar
.   12 ounces semi-sweet chocolate, melted
.   1-1/2 teaspoons vanilla
.   Chopped nuts, unsweetened cocoa, and toasted coconut flakes for 
decoration

Directions:
1.  Beat the nondairy cream cheese in a mixing bowl until it is smooth.
2.  Gradually add the powdered sugar, beating until it is well blended.
3.  Add the melted chocolate and vanilla and mix well.
4.  Refrigerate for about one hour.
5.  Shape the mixture into 1-inch balls or egg shapes
6.  Roll the eggs in the nuts, cocoa, or coconut.
7.  Store the finished chocolates in the refrigerator.

Cheryl


--
From: "Lovette Yewchan" 
Sent: Friday, April 08, 2011 2:24 PM
To: 
Subject: [CnD] looking for

Hi there. I am wondering if anyone has a recipe for homemade chocolate 
Easter eggs?Dairy free would be even better but I may be able to adapt 
one.

Thanks.
Lovette

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Re: [CnD] Finding recipes the easy way

[Cheryl Osborn]

I don't know about the foodily site, but when I am looking for a recipe that 
contains some of the ingredients that I want to use, I just type the 
ingredients into a Google search.  Works pretty good for me.


Cheryl



--
From: "Penny Reeder" 
Sent: Friday, April 08, 2011 10:56 AM
To: 
Subject: Re: [CnD] Finding recipes the easy way


Hi Ann, I tried the site a few weeks ago, and it was easy to us, but
be careful, I followed one of the links and almost got a virus. My
husband had to help me protect my computer from the nasty thing, and
we have virus protection running all of the time.  I will not use the
site again.
Pennym

On 4/8/11, ann bliss  wrote:

This site is wonderful.  Just put in the ingredients you have and hit
the enter key.
www.foodily.com

It even allows you to put in ingredients that the recipe should not
have.  It is screen reader friendly with each recipe at a heading and
everything about it listed below.
 Enjoy!

--
Visit my web site for your personalized
Bottle Full of Miracles
www.youreternalessence.com
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Re: [CnD] Daily Diabetic: TROPICAL FRUIT SMOOTHIE

[Cheryl Osborn]

This recipe is very interesting to me because I never thought of 
substituting  silken tofu for low-fat plain yogurt.  I really appreciate 
this tip.


Cheryl


--
From: "Dale" 
Sent: Friday, April 08, 2011 6:21 AM
To: 
Subject: [CnD] Daily Diabetic: TROPICAL FRUIT SMOOTHIE


TROPICAL FRUIT SMOOTHIE

Yield: 3 servings, 3/4 cup each
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

-  1 cup cubed fresh or canned pineapple
-  1 banana, sliced
-  1/2 cup silken tofu or low-fat plain yogurt
-  1/3 cup frozen passion fruit concentrate
-  1/2 cup water
-  2 ice cubes
-  1 tablespoon wheat bran or oat bran (optional)

DIRECTIONS

Combine all ingredients in a blender; cover
and blend until creamy. Serve immediately.

Nutritional Information Per Serving (3/4 cup):
Calories: 109, Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 21 g,
Protein: 4 g, Fiber: 2 g, Sodium: 26 mg
Diabetic Exchanges: 1 Fruit, 1/2 Low-Fat Milk
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[CnD] Coke Salad

[Cheryl Osborn]

Coke Salad

Ingredients

2 small pkg. Cherry Jell-O 
1 cup hot water
12 oz. can coke 
1 small can crushed pineapple
1 can pitted cherries, red & tart 
12 oz. Cool Whip
1 pkg. nut topping 1 cup chopped pecans

Preparation

Pour hot water over Jell-O & mix well.  Drain fruit & add to Jell-O
mixture.
Stir in 1 cup pecans.  Add coke & mix well.   Refrigerate overnight.
Spread Cool Whip on top & sprinkle with nut topping.

Cheryl
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