Re: [CnD] Country Ham

[Gary Ray via Cookinginthedark]

Gary Ray from Asheville, NC here.

Where I grew up, "country ham" is generally accepted to be salt cured ham.

So I changed the name of this recipe to suit my part of the country.

This appears to be a good recipe no matter how you define "country" when 
referring to ham.

Cheers!

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 23, 2018 2:36 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; cooking-frie...@groups.io
Subject: [CnD] Country Ham

Country Ham

1 (3 pound) boneless, fully cooked ham

1/2 to 3/4 cup brown sugar, according to your taste preference

2 tablespoons prepared mustard

1 cup peach preserves

Place ham in 4 quart slow cooker. Combine remaining ingredients in a small
bowl. Spread over ham. Cover; cook on low for 6 hours, or until heated
through.

Variation:

Use apricot preserves instead of peach preserves.

Makes 12 servings.  Mama's C orner.

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Re: [CnD] Easy Cookie Cutouts Recipe from CDKitchen

[Gary Ray via Cookinginthedark]

Marilyn:

Thanx!

Gary Ray

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, January 28, 2018 10:11 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Easy Cookie Cutouts Recipe from CDKitchen

Easy Cookie Cutouts Recipe from CDKitchen

 

Makes about 24 cookies.

 

ready in:
  under 30 minutes 





ingredients


1 package (18.25 ounce size) yellow cake mix
1/4 cup oil
1 tablespoon water
1 whole egg


directions


Mix all ingredients until smooth. Chill dough for 20 minutes so it is easier to 
handle. 

Roll dough out to 1/4" thick and cut with cookie cutters. Place cookies on 
ungreased baking sheets and bake for 6 minutes at 350 degrees F.  Enjoy.

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Re: [CnD] Easy Cookie Cutouts Recipe from CDKitchen

[Gary Ray via Cookinginthedark]

Marilyn:

Did you leave the cooking instructions out?

Thanx!

Gary Ray

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, January 28, 2018 8:44 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Easy Cookie Cutouts Recipe from CDKitchen

Easy Cookie Cutouts Recipe from CDKitchen

 

Makes about 24 cookies.

 

ready in:
  under 30 minutes 





ingredients


1 package (18.25 ounce size) yellow cake mix
1/4 cup oil
1 tablespoon water
1 whole egg


directions


Mix all ingredients until smooth. Chill dough for 20 minutes so it is easier to 
handle.Enjoy.

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Re: [CnD] Fig Newton Sweet Bread recipe

[Gary Ray via Cookinginthedark]

Marilyn:

I understand how to do it now.

Thanx!

gary

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:31 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Fig Newton Sweet Bread recipe

Hi Gary,

Make the batter and put the batter into the loaf pan.  Then, make the filling 
and swirl it over the bread batter.  Or, pour the filling on top of the bread 
batter and then take a spoon and fold it into the bread batter.  It should have 
like a marble appearance.  I can't see, so I just sort of spoon it over the 
batter.

Marilyn

-Original Message-
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:23 PM
To: cookinginthedark@acbradio.org
Cc: Gary Ray
Subject: Re: [CnD] Fig Newton Sweet Bread recipe

Marilyn:

I am a bit confused.  How does the Filling fit into this recipe. What do I do 
with it? 

Help me understand.

Thanx!

Gary Ray

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Fig Newton Sweet Bread recipe

Fig Newton Sweet Bread recipe

 

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 beaten eggs

1/2 cup milk

1/3 cup oil

1 teaspoon vanilla extract

 

Combine all ingredients together. Put in a loaf pan. Swirl in filling and bake 
at 350 degrees F for 1 hour 45 minutes.

 

Filling:

1/3 cup firmly packed brown sugar

1/2 teaspoon cinnamon

2 tablespoons butter

10 Fig Newtons

 

Crumble together and swirl into the batter with a knife to marbleize.
Enjoy.

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Re: [CnD] JUST SO YOU ALL KNOW!

[Gary Ray via Cookinginthedark]

Gary Ray here.

You sure do have a lot of GOOD recipes!

Thanx!

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:22 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] JUST SO YOU ALL KNOW!

I am the assistant moderator Marilyn Pennington for CookingInThe Dark.  I have 
posted more than eight recipes for today.  The reason I did that is because I 
was trying to answer requests.  I will not do this everyday, but just know I 
did this to try to be as helpful as I can.

 

Hugs To All,

 

Marilyn 

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Re: [CnD] Fig Newton Sweet Bread recipe

[Gary Ray via Cookinginthedark]

Marilyn:

I am a bit confused.  How does the Filling fit into this recipe. What do I do 
with it? 

Help me understand.

Thanx!

Gary Ray

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Fig Newton Sweet Bread recipe

Fig Newton Sweet Bread recipe

 

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 beaten eggs

1/2 cup milk

1/3 cup oil

1 teaspoon vanilla extract

 

Combine all ingredients together. Put in a loaf pan. Swirl in filling and bake 
at 350 degrees F for 1 hour 45 minutes.

 

Filling:

1/3 cup firmly packed brown sugar

1/2 teaspoon cinnamon

2 tablespoons butter

10 Fig Newtons

 

Crumble together and swirl into the batter with a knife to marbleize.
Enjoy.

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Re: [CnD] Honey Pecan Recipe?

[Gary Ray via Cookinginthedark]

All:

I appreciate all the possible recipes.  I think I can make one of them work.

gary

-Original Message-
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 17, 2018 8:08 PM
To: Cookinginthedark@acbradio.org
Cc: Gary Ray
Subject: [CnD] Honey Pecan Recipe?

Folks:

 

Over the holidays we got a plastic tin of what was called "Honey Pecans."
They tasted like honey and were really yummy.

 

Does anyone have a recipe  of how to do this at home?

 

Thanx!

 

Gary Ray

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[CnD] Honey Pecan Recipe?

[Gary Ray via Cookinginthedark]

Folks:

 

Over the holidays we got a plastic tin of what was called "Honey Pecans."
They tasted like honey and were really yummy.

 

Does anyone have a recipe  of how to do this at home?

 

Thanx!

 

Gary Ray

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Re: [CnD] revised for Gary:Honey Glazed Baby Carrots

[Gary Ray via Cookinginthedark]

Sugar:

I appreciate it!

gary

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 17, 2018 10:06 AM
To: CND
Cc: Sugar Lopez
Subject: [CnD] revised for Gary:Honey Glazed Baby Carrots

Hi Gary I felt bad about goofing the recipe so I redid it correctly

I hope this is easier:

Sugar

 

Honey Glazed Baby Carrots

 

What you need:

1bag (1 lb) ready-to-eat baby-cut carrots 

2tablespoons honey

1tablespoon butter or margarine

Ground nutmeg, if desired

Salt to taste(optional)

 

Directions:

In 2-quart saucepan, place carrots in 1 inch of water.

Heat to boiling; reduce heat to low.

Cover; simmer 10 to 15 minutes or until tender.(use a fork to feel how tender 
you want them)

Drain well. 

Add honey and butter to carrots in saucepan.

Cook, stirring frequently, until butter is melted and carrots are glazed.

You can do this by feeling around with a fork or with clean fingers. Smile

Making sure they are all covered.

Sprinkle with nutmeg.  And salt if desired

 

For an extra touch of color and flavor, serve the cooked carrots with a 
sprinkle of finely chopped fresh parsley. 

Nutrition

 

 

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

 
https://www.youtube.com/watch?v=nyLrl0SWe7s

 

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

 
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

 

 

 

 

 

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Re: [CnD] HONEY CARROTS

[Gary Ray via Cookinginthedark]

Sugar:

Do you think it might have been "salted water?"

gary

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 17, 2018 9:16 AM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] HONEY CARROTS

Hi Gary
Not sure what that is
Just boil in a small pot of water. Mustof beena type o on my part.
Sorry about that.
sugar
"Heaven is full of answers to prayers for which no one ever bothered to ask. :
https://www.youtube.com/watch?v=nyLrl0SWe7s

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez



-Original Message-----
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 17, 2018 6:05 AM
To: cookinginthedark@acbradio.org
Cc: Gary Ray
Subject: Re: [CnD] HONEY CARROTS

Sugar:

I was transcribing this into a file and noticed that you say to boil the 
carrots in "salad water."  What is this?

Thanx!

Gary Ray

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, January 14, 2018 3:39 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] HONEY CARROTS

Hi ary
I love baby carrots!
I think I woul get a medium bag of those baby carrots and use them all If I 
need mor glaze I could just keep  making some Play with recipe, I would and I 
think at times it's the best way to make it your own Good luch and thanks for 
asking I will play with this recipe myself and post back soon.
Sugar

"Heaven is full of answers to prayers for which no one ever bothered to ask. :
https://www.youtube.com/watch?v=nyLrl0SWe7s

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez



-----Original Message-
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, January 14, 2018 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Gary Ray
Subject: Re: [CnD] HONEY CARROTS

Sugar:

If I wanted to use baby carrots that are already peeled do you have any idea 
how many I should use?

Thanx!

Gary Ray

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 13, 2018 1:53 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] HONEY CARROTS

HONEY CARROTS  

10-12 sm carrots

2 Tbsp. butter

1 Tbsp. brown sugar

2 Tbsp. honey

2 Tbsp. finely chopped parsley or fresh mint

 

Wash and trim carrots. Cook in small amount of boiling salad water for 15 
minutes or until tender; drain. Melt butter in a skillet or saucepan. Add 
carrots, sugar, honey and carrot. Cook over low heat, turning carrots 
frequently until well glazed. Sprinkle with chopped parsley or mint, and serve 
immediately. Yields 4 servings.

 

 

 

 

 

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

 <https://www.youtube.com/watch?v=nyLrl0SWe7s>
https://www.youtube.com/watch?v=nyLrl0SWe7s

 

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

 <https://www.gofundme.com/sugars-transplant-journey>
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

 

 

 

 

 

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Re: [CnD] HONEY CARROTS

[Gary Ray via Cookinginthedark]

Sugar:

I was transcribing this into a file and noticed that you say to boil the 
carrots in "salad water."  What is this?

Thanx!

Gary Ray

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, January 14, 2018 3:39 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] HONEY CARROTS

Hi ary
I love baby carrots!
I think I woul get a medium bag of those baby carrots and use them all If I 
need mor glaze I could just keep  making some Play with recipe, I would and I 
think at times it's the best way to make it your own Good luch and thanks for 
asking I will play with this recipe myself and post back soon.
Sugar

"Heaven is full of answers to prayers for which no one ever bothered to ask. :
https://www.youtube.com/watch?v=nyLrl0SWe7s

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez



-Original Message-----
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, January 14, 2018 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Gary Ray
Subject: Re: [CnD] HONEY CARROTS

Sugar:

If I wanted to use baby carrots that are already peeled do you have any idea 
how many I should use?

Thanx!

Gary Ray

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 13, 2018 1:53 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] HONEY CARROTS

HONEY CARROTS  

10-12 sm carrots

2 Tbsp. butter

1 Tbsp. brown sugar

2 Tbsp. honey

2 Tbsp. finely chopped parsley or fresh mint

 

Wash and trim carrots. Cook in small amount of boiling salad water for 15 
minutes or until tender; drain. Melt butter in a skillet or saucepan. Add 
carrots, sugar, honey and carrot. Cook over low heat, turning carrots 
frequently until well glazed. Sprinkle with chopped parsley or mint, and serve 
immediately. Yields 4 servings.

 

 

 

 

 

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

 <https://www.youtube.com/watch?v=nyLrl0SWe7s>
https://www.youtube.com/watch?v=nyLrl0SWe7s

 

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

 <https://www.gofundme.com/sugars-transplant-journey>
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

 

 

 

 

 

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Re: [CnD] DIRECTIONS FOR BETTY CROCKER AU GRATIN POTATOES IN THE MICROWAVE RECIPE

[Gary Ray via Cookinginthedark]

Marilyn:

Is there a Betty Crocker product Like this?  By this I mean is there a Betty 
Crocker Au Gratin Potato in the box product?

Thanx!

Gary ray

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, January 4, 2018 11:52 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; santas-works...@groups.io
Subject: [CnD] DIRECTIONS FOR BETTY CROCKER AU GRATIN POTATOES IN THE MICROWAVE 
RECIPE

DIRECTIONS FOR BETTY CROCKER AU GRATIN POTATOES IN THE MICROWAVE RECIPE

 

Mix potatoes, 3 cups Hot Water and 1 tsp margarine or butter in a 2-quart round 
microwavable safe casserole dish.  

 

Microwave uncovered, on high for about 12 minutes or until potatoes are tender. 
 

 

Do not drain.

 

Add the Sauce Mix.  Stir for about 30 seconds.  The sauce mix will dissolve 
after next microwave time.  

 

Microwave for 6 more minutes.  Stir.  (The dish will be Hot).  Let stand, 
uncovered, for 5 minutes.  

 

Important:  Because microwaves cook differently, times are approximate.

 

FOR LOW WATT MICROWAVE:  (500 watts or less), increase first microwave time to 
15 minutes.  

 

If you desire a thicker sauce, let potatoes stand for a few more minutes after 
cooking.  Enjoy.

 

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Re: [CnD] TnT MEDITERRANEAN CRUSTED SIRLOIN BEEF ROAST

[Gary Ray via Cookinginthedark]

Gary Ray here.

I believe you have already sent this one out back in December.


-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, January 2, 2018 9:22 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] TnT MEDITERRANEAN CRUSTED SIRLOIN BEEF ROAST

TnT MEDITERRANEAN CRUSTED SIRLOIN BEEF ROAST



Ingredients

1 (3-pound) center-cut top sirloin roast

2 teaspoons ground coriander

1 Tablespoon ground cumin

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper {optional: more or less for spice}

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground clove

1 teaspoon oregano

1 garlic clove, chopped into small pieces

2 bay leaves, broken into small pieces



Garnish:

Rosemary

Fresh parsley



Instructions

Remove the roast from the fridge and let sit on the counter while you prepare 
the spices. In a small mixing bowl combine the coriander, cumin, salt, pepper, 
cayenne pepper {optional}, cinnamon, allspice, clove and oregano. Rub the 
seasoning on the roast making sure to cover it all evenly, cover with plastic 
and refrigerate for at least an hour {you can let it sit in the fridge 
overnight if you want as well}. Preheat oven to 450°F and place roast in a 
roasting pan or on a wire rack in a baking sheet pan. Chop the garlic and cut 
the bay leaves into small pieces. Using a sharp knife cut small slits into the 
roast and insert the small pieces of garlic and bay leaves {this will add 
additional flavor to the roast--you can remove them once the roast is sliced}. 
Put the roast in the oven and roast for 15 minutes, without opening the oven 
reduce heat to 325°F and cook for about
50-60 minutes or until the roast reaches an internal temperature of 135°F 
{medium rare} or 145°F {medium doneness}. Remove from the oven, transfer the 
roast to a cutting board and cover the roast loosely with foil and let rest
15 minutes before carving thinly against the grain. Garnish with rosemary or 
parsley.



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

 
https://www.youtube.com/watch?v=nyLrl0SWe7s



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

 
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez













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Re: [CnD] CHILI WITH CORNBREAD DUMPLINGS

[Gary Ray via Cookinginthedark]

Sugar:

What box are you referring to?

Is it Bisquick?

Have you actually tried this recipe?

Thanx!

gary

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, November 29, 2017 12:39 AM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] CHILI WITH CORNBREAD DUMPLINGS

Hi Gary
On the box it will give you different options on how to prepare the item So 
tthedefinition is to follow the stove top instructions You can find that on 
google or by scanning the box, asking your phone ortrying a directions.com on 
the internet Not sure what that link is or if it still works I cn try to google 
it fot you if you like?
sugar

If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care.
Marvin J. Ashton
-Sugar
Please support my Journey to a second chance of life at:
https://www.gofundme.com/sugars-transplant-journey




-Original Message-
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 28, 2017 11:03 AM
To: cookinginthedark@acbradio.org
Cc: Gary Ray
Subject: Re: [CnD] CHILI WITH CORNBREAD DUMPLINGS

I'd appreciate getting a translation to stove top preparation, please.

Gary Ray

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 28, 2017 11:49 AM
To: CND
Cc: Sugar Lopez
Subject: [CnD] CHILI WITH CORNBREAD DUMPLINGS

CHILI WITH CORNBREAD DUMPLINGS

1 1/2 lb. ground beef

1 large onion, chopped (3/4 cup)

1 15 oz. can whole kernel corn, undrained

1 14 oz. can stewed tomatoes, undrained

1 16 oz. can tomato sauce

2 Tbsp. chili powder

1 tsp. red pepper sauce

1 1/3 cup Bisquick mix

2/3 cup cornmeal

1/3 cup milk

3 Tbsp. chopped fresh cilantro or parsley

 

 In 4 qt, no. 10 Dutch oven over a full spread of coals, cook beef and 
onion, stirring occasionally, until beef is brown; drain.  

 Remove 1/2 cup of corn from the can with a slotted spoon and set aside.
Stir remaining corn with juices, stewed tomatoes, tomato sauce, chili powder, 
and red pepper sauce together in a separate bowl.  Add to beef and onion 
mixture.  Cover with lid, add 16-18 coals and heat until bubbling.
Simmer for 10 minutes while you make the dumplings.

 In medium bowl mix Bisquick and cornmeal.  Stir in milk, cilantro and 
reserved corn until just moistened.  Carefully drop by Tbsp into simmering 
chili.  Cover and heat for 20 minutes until dumplings are dry and lightly 
browned.  Serves 4-6.

 

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

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

 

Please Support my Transplant journey at:

https://www.gofundme.com/sugars-transplant-journey

 

-God Bless you, 

Sugar Lopez

 

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Re: [CnD] CHILI WITH CORNBREAD DUMPLINGS

[Gary Ray via Cookinginthedark]

I'd appreciate getting a translation to stove top preparation, please.

Gary Ray

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, November 28, 2017 11:49 AM
To: CND
Cc: Sugar Lopez
Subject: [CnD] CHILI WITH CORNBREAD DUMPLINGS

CHILI WITH CORNBREAD DUMPLINGS

1 1/2 lb. ground beef

1 large onion, chopped (3/4 cup)

1 15 oz. can whole kernel corn, undrained

1 14 oz. can stewed tomatoes, undrained

1 16 oz. can tomato sauce

2 Tbsp. chili powder

1 tsp. red pepper sauce

1 1/3 cup Bisquick mix

2/3 cup cornmeal

1/3 cup milk

3 Tbsp. chopped fresh cilantro or parsley

 

 In 4 qt, no. 10 Dutch oven over a full spread of coals, cook beef and 
onion, stirring occasionally, until beef is brown; drain.  

 Remove 1/2 cup of corn from the can with a slotted spoon and set aside.
Stir remaining corn with juices, stewed tomatoes, tomato sauce, chili powder, 
and red pepper sauce together in a separate bowl.  Add to beef and onion 
mixture.  Cover with lid, add 16-18 coals and heat until bubbling.
Simmer for 10 minutes while you make the dumplings.

 In medium bowl mix Bisquick and cornmeal.  Stir in milk, cilantro and 
reserved corn until just moistened.  Carefully drop by Tbsp into simmering 
chili.  Cover and heat for 20 minutes until dumplings are dry and lightly 
browned.  Serves 4-6.

 

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

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

 

Please Support my Transplant journey at:

https://www.gofundme.com/sugars-transplant-journey

 

-God Bless you, 

Sugar Lopez

 

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Re: [CnD] Slow Roasting A Turkey.

[Gary Ray via Cookinginthedark]

Hello!

Is this for a fresh turkey breast or frozen?

Thanx!

Gary Ray

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 15, 2017 5:13 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: [CnD] Slow Roasting A Turkey.

Hi All,

I was telling my sister about the Turkey my sister-in-law made last year which 
was not only slow roasted, but I think was possibly the most fabulous 
Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL 
slow-roasted 3 turkey breasts over night and it was not only delicious, but 
tender and moist. I’m still undecided if I want to get my free turkey breast 
from my local grocery store or not this Thanksgiving, since its just me, butI 
still want to try this method of roasting one. My sister found the below on the 
internet and I’m posting it for anyone who might be interested.

Eileen ...

Extremely Slow-Roasted Turkey Breast

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Nov 20, 2013

This preparation rises to the level of foolproof. As cookbook author Andrew 
Schloss explains in his newest book, "By setting the oven thermostat at the 
same temperature I want the meat to be done, overcooking becomes theoretically 
impossible."

It's best to use a roasting pan that is not much larger than the breast itself. 
If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it 
will stay moist and warm enough to serve at a midday or early afternoon meal.

Make Ahead:  The seasoning rub can be assembled days in advance; cover and 
store at room temperature. The turkey breast needs to be seasoned and air-dried 
in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to 
sit at room temperature for 30 minutes to 1 hour before slow-roasting.




Servings: 8 - 10
Ingredients
list of 10 items
• 1 tablespoon dried thyme leaves
• 1 tablespoon dried basil leaves
• 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram 
leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons 
coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound 
whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil 
list end


Directions

Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small 
bowl to create a seasoning rub, then rub it all over the turkey breast, 
including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. 
The skin of the turkey breast will tighten and look dry.

The seasoned, air-dried breast needs to sit at room temperature for 30 minutes 
to 1 hour before slow-roasting.

Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange 
them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees.


Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle 
the oil evenly over the breast. Roast for 15 minutes, then reduce the 
temperature to 175 degrees. Roast for 8 to 9 hours or until the internal 
temperature of the breast meat, when taken away from the bone, registers 165 to 
170 degrees.


Let the turkey rest at room temperature for 10 minutes before carving, or tent 
it loosely and carve several hours later.

Rate it


Recipe Source

Adapted from Andrew Schloss's "
Cooking Slow: Recipes for Slowing Down and Cooking More"
(Chronicle, 2013).

Tested by Bonnie S. Benwick.
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Re: [CnD] chocolate chip cookie

[Gary Ray via Cookinginthedark]

Gary Ray here.

Below is my "Famous" Cookie recipe.  Well, actually, I expect I stole it, but 
cannot remember who I stole it from!

Gary Ray’s Famous Cookie Recipe

1/2 cup butter
 6 tablespoons packed brown sugar
 6 tablespoons granulated sugar
 3/4 cup self-rising flour
 1 tsp. vanilla
 1 egg
 1 cup Quaker oats (uncooked)
 1 6-oz. package semi-sweet chocolate pieces

optional: add raisins, walnuts, pecans, and extra chocolate

Beat butter, sugar, and vanilla until creamy. Beat egg and add. Sift flour and 
add to creamed mixture. Mix well. Stir in oats and chocolate pieces.
Drop rounded teaspoons on well-greased cookie sheet. Bake at 375 degrees for 8 
to 10 minutes.

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, August 23, 2017 11:02 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] chocolate chip cookie

Sadly, I did, but not now.  However, if I find it I'll send it.  It may be in a 
book around here somewhere.  I used to have it in my old book where I kept 
recipes favorite people had given me.

Deb B.

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, August 23, 2017 10:05 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] chocolate chip cookie

I hope somebody has the original toll House chocolate chip cookie recipe.

Sent from my iPhone

> On Aug 23, 2017, at 10:03 PM, Wendy via Cookinginthedark 
>  wrote:
>
> Anyone have his or her most favorite, tried & true chocolate chip cookie 
> recipe to share? Thanks.
> Wendy
>
>
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Re: [CnD] Technique for Slicing Onions Into Rings

[Gary Ray via Cookinginthedark]

Gary Ray here.

Can you slice tomatoes and other veggies with these?

Thanx!



-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 23, 2017 1:45 PM
To: cookinginthedark@acbradio.org
Cc: Food Dude
Subject: Re: [CnD] Technique for Slicing Onions Into Rings

The Smart Slice sold at Blind Mice Mart is perfect for this.

No matter if using it or another mandolin type slicer, e sure to use the finger 
guard to ensure no finger tips end up with the sliced onions!

These devices are sharp but cut such nice, even slices!

Keep on Cooking!

Dale Campbell & the Cooking In The Dark Gang



On 6/23/2017 12:14 PM, Nicole Massey via Cooking wrote:
> The common tool for this is a mandolin (sp?), which you can use to cut slices 
> by running the onion over the surface. You'll want to trim the ends and take 
> the skin off first, and be careful, as it's simple to nick yourself with one 
> -- both blind and sighted people tend to do this a lot. To avoid nicking 
> yourself, get a butcher's glove, which is made of very small rings, like a 
> glove made out of chainmail.
>
> -Original Message-
> From: Dani Pagador via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 23, 2017 10:20 AM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: [CnD] Technique for Slicing Onions Into Rings
>
> Hi, Everyone.
> I'm Dani, and I'm a list newbie. I'm 45 and live in HI with my husband David. 
> I'm an enthusiastic cook,, and a not-so-enthusiastic cleaner.
>
> I made a dish last night that required that the onion be sliced in to rings. 
> I managed the task all right, with the minor mishap of nicking my fingers 
> while doing one of the slices. They came out on the chunky side. The dish 
> turned out really tasty, not as spicy as I was afraid it might be, (the 
> pepper fumes were coming out of the top of the glass after I used the 
> immersion blender to blend the marinade). There'll be some nice leftovers to 
> go in to a casserole and tortillas over the next few days.
>
> I'll need to do the onion ring slicing again, since David says this dish is 
> something that he wants as a regular. Yay to having the chicken again. And 
> onion rings are necessary for ... making onion rings, one of the things on my 
> to-try list.
>
> Do any of you have ideas for how to do this more effectively?
>
> At this point, I cut the onion in half, then lay one half on the cutting 
> board cut side down. I hold the knife blade parallel to the counter, make a 
> cut in the onion, and turn the onion counterclockwise (I'm a leftie) till it 
> gets cut. The job gets done, but the slices can be inconsistent.
>
> Ideas?
>
> Thanks,
> Dani
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