Re: [CnD] Alexa microwave

[Janet Brown via Cookinginthedark]

Yeseawe Yes.   We have the Alexa microwave. We like it a lot. It was a present 
and we still have our other microwave. Because the alexa is lower powered and a 
bit smaller, we use it to heat coffee for example, without worrying about 
splatter. It is heavily used around here for everything. It is easy to work 
although you have to repeat yourself some of the time. It also defrosts well. 
We can fit a dinner plate in it. It is smaller with less power but we are so 
happy to have it. Get it and I think you will be pleased too.

Sent from my iPhone

> On Oct 22, 2020, at 9:04 AM, Caroline ward via Cookinginthedark 
>  wrote:
> 
> 
> Does anyone have the Alexa microwave. Does it work well and how big of a 
> plate can you put in it. Is it tiny or medium do you know the wattage size 
> thank you
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Re: [CnD] Copy Cat Panda Express Orange Chicken-CP-GF

[Janet Brown via Cookinginthedark]

I made this recipe today and we loved it. I used the hot kechup which we like. 
I cooked for about 4 hours on high but felt the chicken was getting dryer than 
it ought. I used a 4 quart pot this time but will try a 6 quart next time 
because it was really full and the sauce covered more bottom pieces than top.
I will add another tablespoon of brown sugar

But, we loved it and are so happy to have a delicious new recipe in our 
repertoire. Thanks so much. 

Sent from my iPhone

> On Sep 2, 2020, at 11:21 AM, Sugar Lopez via Cookinginthedark 
>  wrote:
> 
> Copy Cat Panda Express Orange Chicken-CP
> 
> 
> 
> Happy Wednesday, Slow Cookerers!!
> 
> I don't know about you, but to me the Orange Chicken from Panda Express at 
> the mall is pretty much the best tasting stuff in the world. 
> 
> I think I've even had dreams about it.
> 
> But. 
> 
> Now that we are gluten free it's just not possible to eat it anymore and the 
> frozen variety they sell at the grocery store is still gluten-city. 
> 
> So I needed to find a way to make it from scratch at home without the gluten 
> or scary chemicals.
> 
> Enjoy!
> 
> How to Make CopyCat Panda Express Chinese Orange Chicken at home in the 
> CrockPot Slow Cooker 
> 
> 
> 
> The Ingredients.
> 
> serves 4
> 
> 
> 
> 1 1/2 pounds boneless chicken, cut in 2-inch chunks
> 
> 1/2 cup flour (I used Pamela's Baking Mix)
> 
> olive oil, for browning the chicken
> 
> 1 teaspoon kosher salt
> 
> 6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for 
> little-to-no pulp. The pulp can taste a bit bitter when cooked)
> 
> 3 tablespoons brown sugar
> 
> 1 teaspoon balsamic vinegar
> 
> 3 tablespoons ketchup
> 
> 
> 
> The Directions.
> 
> Use a 4 quart slow cooker for best results. 
> 
> Dredge the chicken pieces with the flour, and shake off the excess. 
> 
> [hey steph, what do you mean by "dredge"? AH! Okay, shake the chicken around 
> in a plastic bag with the flour so it's coated nicely, but not super clumpy.]
> 
> :-)
> 
> 
> 
> Go ahead and throw away any remaining flour, we won't need it. 
> 
> 
> 
> Heat olive oil in a large skillet on the stove and brown the chicken on all 
> sides. 
> 
> 
> 
> There is no need to fully cook it, just sear it enough for the flour to stick 
> and get a nice coating.
> 
> Plop the chicken pieces into your slow cooker. 
> 
> In a small mixing bowl, combine the orange juice concentrate, brown sugar, 
> balsamic vinegar, salt, and ketchup. 
> 
> Taste. 
> 
> 
> 
> If you'd like the chicken to be a bit sweeter, add a touch more sugar. 
> 
> Of course you can substitute with your choice of sugar substitute, according 
> to your personalized taste
> 
> 
> 
> Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
> 
> Cover and cook on low for 6 hours, or on high for 3 to 4. 
> 
> Serve over white or brown rice.
> 
> 
> 
> The Verdict.
> 
> Delicious. All four of us had seconds. Like I did with the lemon chicken, I 
> sprinkled some red pepper flakes onto my portion, because I like a bit of 
> heat. 
> 
> Everyone else at the table ate it as-is, and was quite happy.
> 
> have a wonderful day, and happy Slow Cooking!!
> 
> steph
> 
> 
> 
> "Speak in such a way that others love to listen to you.
> 
> Listen in such a way that others love to speak to you."
> 
> 
> 
>  I appreciate your friendship/support at:
> 
> https://www.gofundme.com/sugars-transplant-journey
> 
> -Sugar 
> 
> 
> 
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Re: [CnD] spicy broccoli, macaroni and cheese casserole T

[Janet Brown via Cookinginthedark]

Hi.
This sounds good
When you make half of the recipe, do you use 6 ounces of the evaporated milk? 
and do you simply cut each ingredient in half?

Sent from my iPhone

> On Aug 31, 2020, at 1:55 PM, Jeanne Fike via Cookinginthedark 
>  wrote:
> 
> Hi,
> Most of my family really like the following casserole. It makes a lot
> and I either freeze leftover or only make half.
>   Jeanne
> 
> spicy broccoli, macaroni and cheese casserole
> 2 cups cooked either elbow or small shell macaroni
> 2 cups frozen or fresh broccoli, thawed and drained
> 2 cups shredded sharp cheddar cheese
> 2 cups shredded pepper jack cheese
> 1 can evaporated milk (12 ounces)
> 1/2 cup grated parmesan  cheese
> 1/2 teaspoon ground black pepper
> 2 tablespoons bread crumbs
> Preheat oven to 350 degrees. Slightly butter a 3-quart casserole dish.
> Cook macaroni according to package directions (or measure out 1 cup
> from a large box to cook). Thaw and drain the broccoli. In the
> casserole dish, add the evaporated milk, the black pepper and 1/4 cup
> of the parmesan cheese and stir. Add the remaining ingredients except
> for the other 1/4 cup parmesan cheese and the bread crumbs. Mix well.
> Sprinkle the remaining parmesan cheese and bread crumbs over the top.
> Cover lightly with aluminum foil and bake 20 minutes. Remove foil and
> bake an additional 10 minutes.
> 
> Hi, Most of my family really like the following casserole. It makes a
> lot and I either freeze leftover or only make half.
>   Jeanne
> 
> spicy broccoli, macaroni and cheese casserole
> 2 cups cooked either elbow or small shell macaroni
> 2 cups frozen or fresh broccoli, thawed and drained
> 2 cups shredded sharp cheddar cheese
> 2 cups shredded pepper jack cheese
> 1 can evaporated milk (12 ounces)
> 1/2 cup grated parmesan  cheese
> 1/2 teaspoon ground black pepper
> 2 tablespoons bread crumbs
> Preheat oven to 350 degrees. Slightly butter a 3-quart casserole dish.
> Cook macaroni according to package directions (or measure out 1 cup
> from a large box to cook). Thaw and drain the broccoli. In the
> casserole dish, add the evaporated milk, the black pepper and 1/4 cup
> of the parmesan cheese and stir. Add the remaining ingredients except
> for the other 1/4 cup parmesan cheese and the bread crumbs. Mix well.
> Sprinkle the remaining parmesan cheese and bread crumbs over the top.
> Cover lightly with aluminum foil and bake 20 minutes. Remove foil and
> bake an additional 10 minutes.
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Re: [CnD] Microwave tuna casserole

[Janet Brown via Cookinginthedark]

Hi.

I too love grits. I make them on the stove but you can make them in the 
microwave. I put one half cup of grits in a pan and add two cups of water. I 
also add salt and pepper plus a generous amount of butter. I stir all of this 
around until the grits absorb the water and the sound you hear from the cooking 
changes. 
But, I have also bought instant grits followed the directions and cooked them 
in the microwave about thirty seconds or until the texture is right. 
Of course you can make those grits patties probably by adding an egg, green 
onions or however you make them. I have never done it and can only suspect you 
add more butter and bake them in a greased pan or dish for a while until they 
are done. I used to fry up corn meal mush which is similar. I don't know if 
this helps but I agree that grits are essencial to happiness. We mix them with 
scrambled eggs and find true food perfection.

Good luck and have fun

Sent from my iPhone

> On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark 
>  wrote:
> 
> Here's from one grits lover to another.
> In short, how do you do it?
> I haven't had grits in a long time.
> I also love fried grit patties.
> They're like grit hash browns.
> If your tips and tricks for making grits aren't to tricky and can be done in 
> the toaster oven and or the microwave oven?
> Please share.
> Ron KR3DOG
> 
> -Original Message- From: Evelyn via Cookinginthedark
> Sent: Saturday, August 1, 2020 23:42
> To: cookinginthedark@acbradio.org
> Cc: Evelyn
> Subject: Re: [CnD] Microwave tuna casserole
> 
> I'm the same way.  I'm glad this topic came up because while I make grits for 
> our breakfast fairly often I haven't had polenta in ages so I'll need to 
> correct that very soon.  Since we're talking about corn. I have to say the 
> corn on the cob has been exceptionally yummy this summer.  I love the stuff!
> 
> 
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Linda S. via Cookinginthedark
> Sent: Saturday, August 01, 2020 7:46 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Microwave tuna caserole
> 
> Oh, I love everything with corn; tortillas, pollenta etc.
> 
> One of my dreams/fantasies is to have a little angel on my shoulder so we 
> could just go aisle by aisle in the grocery store, and the little angel would 
> tell me everything that is there. (smile)
> 
>> On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
>> Hi,
>> 
>> No interest in polenta, otherwise known in the South as cornmeal mush. 
>> (smile) I am really interested in the pasta. Happy to know gemelli is 
>> included. I'll be looking for them. Thanks.
>> 
>> Diane
>> 
>> -Original Message-
>> From: Cookinginthedark  On
>> Behalf Of Linda S. via Cookinginthedark
>> Sent: Saturday, August 1, 2020 8:45 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Linda S. 
>> Subject: Re: [CnD] Microwave tuna caserole
>> 
>> Hi Dianne:
>> 
>> 
>> So, I gave you a little misinformation. The pollenta we bought isn't 
>> microwavable, however, there are three types of pasta you can microwave.
>> Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
>> microwave them for one minute. Hope this helps.
>> 
>> Sorry for the misinformation.
>> 
>>> On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:
>>> Linda,
>>> 
>>> I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
>>> where to look for it. Is all that other stuff you mentioned in pouches like 
>>> the rice? Thanks.
>>> 
>>> Diane
>>> 
>>> -Original Message-
>>> From: Cookinginthedark  On
>>> Behalf Of Linda S. via Cookinginthedark
>>> Sent: Saturday, August 1, 2020 7:39 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Linda S. 
>>> Subject: Re: [CnD] Microwave tuna caserole
>>> 
>>> There are so many things you can buy now that can be microwaved. You can 
>>> buy quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine 
>>> and even pollenta. Amazing, especially on these hot days when you don't 
>>> want to heat up the house.
>>> 
>>> 
>>> Linda
>>> 
>>> On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:
 You could also use canned salmon instead of the tuna.
 
 I didn't know you could do Mac and Cheese this way.  I am one of
 those people who thinks that the microwave is for reheating
 leftovers and warming coffee.
 
 
 -Original Message-
 From: Cookinginthedark  On
 Behalf Of Deborah Armstrong via Cookinginthedark
 Sent: Saturday, August 1, 2020 1:19 PM
 To: cookinginthedark@acbradio.org
 Cc: Deborah Armstrong 
 Subject: [CnD] Microwave tuna caserole
 
 My Husband's favorite: I invented this recipe because it uses stuff
 I can stock up on and I can make it in a half-hour after a busy day
 or before a busy evening.
 
 For a change, try some of those flavored tuna in packets.
 
 1 box Kraft macaroni 

Re: [CnD] Questions about bran and recipe for bran muffins from Linda

[Janet Brown via Cookinginthedark]

Hi Linda, Bran comes in manners and forms. There is wheat bran, oat bran corn 
bran and it goes on and on.

My favorite muffins are bran muffins which I grew up on which use all-bran.

As best I recall and I cheat, this will work.

1 cup bis-quick. 1 cup all-bran 1.5 cups milk 1 egg, 1 cup brown sugar
soak raisins and all-bran in milk for ten minutes.

mix with beaten egg and brown sugar.

Add the stick of melted butter which I forgot in ingredient list.

add bis-quick and stir. spray 12 cup muffin pan and cook about 12 minutes at 
400. If they take longer or shorter just use your judgment. When they smell 
done and tops spring back, take them out. let them sit a bit and then turn them 
out and eat them. 

Sent from my iPhone

> On Apr 14, 2020, at 12:42 PM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> Linda is having issues sending emails here, so I thought I'd forward her
> question to you all.
> I hope she'll get whatever replies,  you have, for her,  back.
> Hello Fellow Cooks:
> 
> Can someone please post a recipe for bran muffins?  I just found out this
> morning that bran muffins are one of my husband's favorite muffins, who knew
> after almost 30 years of marriage.  I suppose this is the sort of info we
> learn while in isolation...we must be running out of topics for
> conversation.
> 
> Also, I don't know how bran is sold, is it like flour?  We have All-bran
> buds, could these be used in a bran muffin recipe?
> 
> Thanks for any assistance,
> 
> Linda
> 
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Re: [CnD] cannellini beans

[Janet Brown via Cookinginthedark]

I have used them widely for aabout everything. Try them and see where you like 
them. 

Sent from my iPhone

> On Feb 28, 2020, at 2:42 PM, Marie Rudys via Cookinginthedark 
>  wrote:
> 
> Hello, All!!
> 
> 
> 
> I have 3 cans of cannellini beans in my pantry.
> 
> I want to know if I can use them for other dishes besides soup.
> 
> 
> 
> The reason I am asking is because I cannot eat
> 
> Any long-soaking, long-cooking beans; they just go right through me
> 
> So it is not long before I have some ah, embarrassing problems with them.
> 
> For some reason, I can eat cannellini beans without those problems.
> 
> But, then, I buy the canned beans, so someone else did most of the work
> before I
> 
> Get them.
> 
> 
> 
> Thanks for any suggestions.  I don't think these would work in 
> 
> Things like tacos.  These beans are the kind I think you would
> 
> Have in some Italian casseroles and dishes.
> 
> 
> 
> Marie
> 
> 
> 
> 
> 
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Re: [CnD] A corn bread tip to go with the potatoes soup.

[Janet Brown via Cookinginthedark]

I make a corn bread recipe without sugar because my husband from Louisiana  
grew up and loves that kind of corn bread. Here it is.
1 cup corn meal, 1 cup bis-quick,  2 eggs
1 half stick butter or entire stick depending on your preference.

grease small loaf pan and preheat oven to 350.
combine bis-quick and corn meal. melt the butter and let it cool. Add eggs to 
butter and incorporate them. Make sure the eggs have warmed up a bit and the 
butter has cooled so you don't cook the eggs. Mix wets and dries and pour into 
loaf pan. bake about 20 minutes, remove from oven, test for doneness and cool. 
After a few minutes, turn the loaf pan over and let the corn bread fall on to a 
plate. Eat it with that glorious soup. 

Sent from my iPhone

> On Jan 21, 2020, at 12:21 AM, Dena Polston via Cookinginthedark 
>  wrote:
> 
> Ron and all:
> 
> I have seen the premade "sweet" cornbread at Wal-Mart too. I don't have a
> Sams close by.
> 
> All have a great day.
> 
> Dena from Indiana
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Ron Kolesar via Cookinginthedark
> Sent: Monday, January 20, 2020 10:03 PM
> To: Cooking In The Dark
> Cc: Ron Kolesar
> Subject: [CnD] A corn bread tip to go with the potatoes soup.
> 
> Hello to my fellow blind cooks.
> For those who love corn bread as much as I do, here's a couple tips.
> 1. To make sure the bread isn't as dry and or crumbly, add a can of cream 
> corn in the batter.
> Tip two, which is a easier tip.
> For those who have a Sam's club membership, Samsclub has a box of small 
> loafs of corn bread that also is awesome to the taste buds as well. Smiles.
> Now that would go great with the potato soup. SMILES.
> To all, enjoy.
> Ron KR3DOG
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or 
> Best Whishes,From
> Ron Kolesar
> Volunteer Certified Licensed Emergency Communications Station
> And
> Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG 
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> 
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Re: [CnD] Canning funnel vs. regular funnel

[Janet Brown via Cookinginthedark]

Let me give a recipe for applesauce muffins a shot.

Try using your favorite canned or jared applesauce.
1. one cup apple sauce
 2 eggs

1 cup brown sugar
2 cups white flour or 1.5 cups white flour and one half cup whole wheat flour
1.5 tsp baking powder,
1 tsp cinimon, 
1 tsp ginger 
1 half tsp nutmeg
or 2 tsp pie spice

1 stick butter melted

combine flour and baking powder and the half tsp of salt I forgot

in another bowl combine eggs, apple sauce sugar and butter plus the half cup of 
milk I forgot.
Blend wets and dries and as ever, don't overmix.
Put the spices with the wets.
Take the 12 cup muffin pan and place batter in cups.
You have preheated your oven, so place muffin tin on a baking sheet with edges 
and place in the preheated 350 degree oven for 17 minutes or so.
Remove, check for doneness the usual way. If the tops spring back a bit you are 
probably good.

Have a  yummy time. Put raisins or nuts or anything you like in these muffins 
and make your own changes.

Sent from my iPhone

> On Oct 16, 2017, at 11:09 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Hi Penny,
> 
> Thanks for sending the message and, of course, I'll try this recipe.
> 
> Here is one of my favorites that I will share.
> 
> Coca Cola Chocolate Cake
> 
> Serves: 15-18 
> Source: thedomesticrebel.com 
> 
> 
> Ingredients: 
> For the Cake: 
> 1 cup (2 sticks) unsalted butter, cubed 
> 1/4 cup cocoa powder 
> 1 (12 oz) can Coke (do not use diet) 
> 2 cups granulated sugar 
> 2 cups all-purpose flour 
> 1 tsp baking soda 
> 1/2 tsp salt 
> 1/2 cup buttermilk 
> 2 eggs 
> 1 tsp vanilla extract 
> 
> 
> For the Frosting: 
> 1 (12 oz) can Coke (do not use diet) 
> 1/2 cup butter, cubed 
> 1/4 cup cocoa powder 
> 4 cups powdered sugar 
> 
> 
> Instructions: 
> Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking 
> pan with cooking spray; set aside. 
> 
> 
> In a medium saucepan, add in the butter, cocoa powder, and can of Coke and 
> bring to a boil over medium heat, whisking occasionally until smooth. While 
> Coke mixture melts, whisk together the granulated sugar, flour, baking soda 
> and salt in a large bowl until combined. Pour the melted Coke mixture into 
> the flour mixture and combine well. 
> 
> 
> Add in the buttermilk and gently whisk in to combine. Crack in the eggs and 
> stir in the vanilla, whisking until cohesive and smooth. Pour into the 
> prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted 
> near the center comes out clean or with moist, not wet, crumbs. 
> 
> 
> During the last 15 minutes of the cake baking, make your frosting. In a small 
> saucepan, boil the second can of Coke for 12-15 minutes or until reduced by 
> half and thickened slightly. Whisk in the butter to melt. 
> 
> 
> In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in 
> the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do 
> so now. Pour the frosting over the still-hot cake and let set at room 
> temperature for about an hour before cutting into squares. 
> 
> 
> 
> 
> -Original Message-
> From: Penny Reeder via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, October 16, 2017 10:33 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Canning funnel vs. regular funnel
> 
> Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other 
> recipes. Thanks so much for your kind message.
> 
> So I don't get into list trouble for posting only a thank-you message, I'll 
> include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker 
> recipe for chicken mole, and we really enjoyed it!
> 
> Thanks again, and happy cooking!
> Penny
> 
> Crock Pot Chicken Mole
> From Martha:
> 4 pounds boneless, skinless chicken thighs (about 12)  Coarse salt
> 1 can (28 ounces) whole tomatoes
> 1 medium yellow onion, roughly chopped
> 2 dried ancho chiles, stemmed
> 1 large chipotle chile in adobo sauce
> 1/2 cup sliced almonds, toasted
> 1/4 cup raisins
> 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used 
> Mexican chocolate rather than American-style bittersweet, it's made by Goya 
> and is available in most grocery stores that have an international aisle, or 
> via Amazon.com of course!
> 3 garlic cloves, smashed and peeled
> 3 tablespoons extra-virgin olive oil
> 3/4 teaspoon ground cumin
> 1/2 teaspoon ground cinnamon
> Fresh cilantro leaves, for serving
> 
> Directions
> 1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. 
> NOTE: I browned the chicken thighs in hot olive oil first. In a blender, 
> puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, 
> chocolate, garlic, oil, cumin, and cinnamon until smooth.
> 2. Add tomato mixture to slow cooker, cover, and cook on high until chicken 
> is tender, 4 hours  (or 8 hours on low). Serve chicken and sauce topped with 

Re: [CnD] preparing corn muffins.

[Janet Brown via Cookinginthedark]

Hi.

I generally use an ice cream scoop which I dip in the batter, level off with my 
left hand and carefully bring the scoop to the first muffin cup on the pan. I 
have already greased the pan of course. I find I have trouble using little 
paper muffin cups because I tend to get some batter between paper cup and 
muffin pan. I hope you find what works for you. What muffin recipe do you use?
I have found when making cornbread or muffins that I prefer them with only one 
tablespoon of sugar, more like southern corn muffins and not as much like cake.

Sent from my iPhone

> On Oct 15, 2017, at 5:09 AM, Jeffry Miller via Cookinginthedark 
>  wrote:
> 
> Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i was 
> wondering about an easy way to prepare corn muffins.  i use aunt jemima self 
> rising corn meal so making up the batter is not the problem. My problem is 
> getting the mixture into the corn muffin pan.  Which is the best teknique?  
> Thanks for any help or suggestions.
> 
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> 
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Re: [CnD] Freezing Leftover Mashed Potatoes

[Janet Brown via Cookinginthedark]

Yes it is.

Sent from my iPhone

> On Oct 4, 2017, at 7:49 AM, Lori Castner via Cookinginthedark 
>  wrote:
> 
> Hi, folks,
> 
> 
> 
> Is it okay to freeze left over mashed potatoes?
> 
> 
> 
> Thanks.
> 
> 
> 
> Lori
> 
> 
> 
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Re: [CnD] help. Air frier

[Janet Brown via Cookinginthedark]

I got a Philips air fryer from Amazon.
There is nothing wrong with it except that you have to turn things over using 
tongs.
I am simply not very good at manipulating hot hot things such as small pieces 
of potato with tongs.
There is a fryer which contains a flipper thing used to turn cooked items over.
Someone on cool blind tech uses it all of the time and is a huge advocate.
He says you can go to the fryer's web site to get recipes.


Sent from my iPhone

> On Sep 7, 2017, at 10:52 AM, Kimsan via Cookinginthedark 
>  wrote:
> 
> Hi,
> 
> I need some help. I have never used one of these before. I looked at QVC,
> and the prices there are to rich for my blood.
> 
> I'm looking for an air frier accessible enough for the blind, preferably one
> with buttons and I would like for the size to be large enough to cook for
> 
> a family of 4.
> 
> Which would you recommend from this link.
> 
> I thank any person in advance to take time out of their day to look at the
> list here:
> 
> https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps
> rds=air+frier
> 
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Re: [CnD] Dinner Last Night - Stuffed Mushrooms

[Janet Brown via Cookinginthedark]

How about that baked spaghetti recipe

Sent from my iPhone

> On Aug 23, 2017, at 1:05 PM, Food Dude via Cookinginthedark 
>  wrote:
> 
> Howdy All,
> 
> I was making baked spaghetti last night and when I got out the mushrooms to 
> slice and add to my spaghetti, I found some really nice large ones.
> 
> They were about 2 and a half to 3 and a half inches in diameter...quite nice 
> for white mushrooms and they were perfect for stuffing.
> 
> I had some Stove Top stuffing so away I went...
> 
> I used 2 cups of the stuffing and a cup of water, combining in a microwave 
> safe bowl.
> 
> I also added about 1 teaspoon, maybe closer to 2 teaspoons of salt and 2 
> teaspoons of Old Bay to the stuffing and water..
> 
> I tossed this in the microwave after stirring it around a bit to combine the 
> salt wit & Old Bay with the stuffing...I probably should have done this 
> before adding the  water, but no harm no foul because it was after I added 
> the water that I remembered I had a can of crab meat in the pantry.
> 
> I microwaved the stuffing on high for 4 and a half minutes with the Magic 
> Chef Talking microwave confirming this information when I started it.
> 
> While the stuffing was cooking, I picked 8 nice, large white mushrooms that 
> would be spared from being sliced and added to my spaghetti and would instead 
> be stuffed!
> 
> I broke off the stems and set them aside. They will be great chopped and 
> tossed in the spaghetti.
> 
> I cleaned he mushroom caps with a damp paper yowl and set them aside  to wait 
> for the stuffing to be done.
> 
> While waiting on the stuffing, I grated about  a cup of mozzarella cheese.
> 
> When the stuffing was done, i carefully removed the lid so I would not get 
> burned by any steam that would escape when the lid was cracked.
> 
> A couple of quick fluffs with a fork and the stuffing was ready for the next 
> addition...the crab meat!
> 
> I added the crab meat and the cheese, stirring to combine and mix well.
> 
> The stuffing was hot so the cheese began to melt in and after a small test, I 
> knew I had hit a home run!
> 
> I pulled a small pan, 8 by 12, from the cupboard and added about a cup of 
> water to it.
> 
> Then I generously stuffed each mushroom cap and put in the pan.
> 
> When all 8 mushrooms had  been stuffed, I put them in the preheated 325 F 
> oven to bake for about 30 to 45 minutes...
> 
> actually I put them in and then finished making the baked spaghetti and let 
> the mushrooms and the spaghetti bake for about 30 minutes...so the mushrooms 
> had about 45 minutes of total bake time!
> 
> They were awesome and really enhanced the baked spaghetti!
> 
> These will be coming to a Cooking In The Dark Show soon!
> 
> They were too easy and so good!
> 
> It would be a crime not to make them on the Cooking in The Dark Show for all 
> our listeners!
> 
> Keep on Cooking!
> 
> Dale Campbell
> 
> 
> 
> ---
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Re: [CnD] looking for ideas for my supper tonight

[Janet Brown via Cookinginthedark]

If you are making mac and cheese from real ingredients such as milk, butter 
etc. you can always add spices such as black pepper, red pepper flakes or more 
herbs such as basil to give it a more  italian flavor. You can do this even 
with the stuff from the box.
You can add mushrooms, dried or sauteed onions or bell peppers or any cooked 
vegie such as sliced almost anything such as summer squash. You can cutthe spam 
up and fry it and add it to the mac and cheese. You can use ham instead of spam 
or tuna or hot dogs or any other fish or meat.You own mind and lardor are your 
boundaries.

Sent from my iPad

> On Aug 18, 2017, at 10:17 AM, Jamie Prater via Cookinginthedark 
>  wrote:
> 
> Hi, I am making macaroni and cheese tonight and have heard spam goes well
> with it.  Can anybody give me any ideas on how to doctor this recipe up and
> add more fun things in or on this concoction to make it more fun to eat or
> have spiced up?  Thanks and have a blessed day.
> 
> 
> 
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Re: [CnD] BROCCOLI NORMANDY CASSEROLE

[Janet Brown via Cookinginthedark]

You can always make a reaux with 2 cups milk, 1 half cup flour and 1 stick 
melted butter and once you season it, you can add a lot of mushrooms to the 
thickened sauce.
Try garlic, onion, salt pepper and whatever herbs spin your wheels.
I don't like it much any more. Instead of milk you could use chicken broth and 
milk or no milk at all.

Sent from my iPhone

> On Aug 17, 2017, at 1:12 PM, Abby Vincent via Cookinginthedark 
>  wrote:
> 
> This sounds good.  I have some recipes 
> that call for cream of mushroom soup.
> I don't like it because I can taste the gelatin. Is there an easy way to make 
> your own?
> Abby
> 
> -Original Message-
> From: gail johnson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, August 17, 2017 11:52 AM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson 
> Subject: [CnD] BROCCOLI NORMANDY CASSEROLE
> 
> BROCCOLI NORMANDY CASSEROLE
> 1 (20 oz.) pkg. frozen Normandy mix vegetables (California Blend) 1 can cream 
> of mushroom soup
> 1 c. cubed American cheese
> 1 can mushrooms
> Bring vegetables just to boil in salted water and drain. Mix with soup, 
> mushrooms and cheese. Bake  in buttered casserole 25 minutes at 350 degrees. 
> Top with buttered croutons and heat 5 minutes more.
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Re: [CnD] Air Fryer Recipes website

[Janet Brown via Cookinginthedark]

i  don't recall but if you google fried chicken recipe air fryer you will learn.

Sent from my iPhone

> On Aug 2, 2017, at 2:47 PM, Debbie Deatherage via Cookinginthedark 
>  wrote:
> 
> We have ordered a small air fryer. Does anyone know how long to do chicken in?
> 
> Sent from my iPhone
> 
> On Jul 27, 2017, at 8:19 AM, gail johnson via Cookinginthedark 
>  wrote:
> 
> Air Fryer Recipes - Blogs & Forums
> Air Fryer Recipes - Quick, Easy, and Delicious
> air fryer | Emerils.com
> 
> 
> I used the first two listed.
> It seems everyone wants to sell you a book.
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Re: [CnD] Question: What is an "air fryer"?

[Janet Brown via Cookinginthedark]

I have the Philips air fryer.
It uses very hot air so you have to use tongs, or I think you do.


Sent from my iPhone

> On Jul 26, 2017, at 4:03 PM, Deborah Barnes via Cookinginthedark 
>  wrote:
> 
> And what's the best one for those of us who don't see, and when you cook with 
> them, and your turning over meats, does it splatter like regular meat can?
> 
> Thanks,
> 
> Deb B.
> 
> -Original Message-
> From: Lisa Soulor via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 26, 2017 11:58 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Soulor
> Subject: Re: [CnD] Question: What is an "air fryer"?
> 
> If I could add to this question, for people who use them, what do you think, 
> are they easy to use?
> Thanks.
> Lisa
> 
>> On 7/26/17, Kathy Huff via Cookinginthedark  
>> wrote:
>> 
>> 
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Re: [CnD] red and white onions question

[Janet Brown via Cookinginthedark]

I am not good enough to be able to tell them apart.
I don't like red onions which makes it perfectly easy for me.
If I did like them and waned to buy them, I would ask someone at the store 
which is which and put one of them in a different container, perhaps a small 
paper bag like a lunch bag, to keep them apart.
I buy a bag of onions of the white kind and put them in a bowl at home.
I would keep the red onion if I bought it, in a paper bag on the counter until 
I had cut it up. Hope this helps.

Sent from my iPhone

> On Jul 10, 2017, at 9:09 AM, Louise Peyton via Cookinginthedark 
>  wrote:
> 
> Hello, all:
> What is the easiest way for a totally blind person to tactually tell the 
> difference between a red and white onion?  When I buy one of each type of 
> onion from the store, I'm so concerned that I'll use the wrong onion for 
> cooking instead of salads.  Thanks in advance for your ideas.
> Louise Peyton
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Re: [CnD] Question about Hydration when Adding Grains to a Bread Recipe

[Janet Brown via Cookinginthedark]

Hi.

You could make it the regular way and then substitute the sunflower seeds for 
the oatmeal or put half of the oatmeal and sun flower seeds for the other half. 
Or else just add some sunflower seeds and use the higher amount of water.
Just thoughts, 
not truth

Sent from my iPhone

> On Jul 8, 2017, at 1:18 PM, Dani Pagador via Cookinginthedark 
>  wrote:
> 
> Hi, Everyone.
> I want to make King Arthur Flour's Honey Oat Pain de Mie, but want to
> add maybe a quarter cup of sunflower seeds to the mix. How much more
> water should I add to make sure the dough is hydrated enough?
> 
> Here's the ingredient list for a 9x4 Pullman loaf:
> 
> For 9x4 loaf:
> 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
> 2 1/4 teaspoons instant yeast
> 3 ounces old-fashioned rolled oats (not quick oats)
> 1 1/2 teaspoons salt
> 2 ounces melted butter
> 2 1/4 ounces honey
> 8 to 9 ounces lukewarm water*
> *Use the smaller amount in the summer, or in a humid climate; the
> larger in winter, or in a drier climate.
> 
> Thanks,
> Dani
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Re: [CnD] CAMPFIRE RASPBERRY DOUBLE DUTCH BABY

[Janet Brown via Cookinginthedark]

I would try 25 minutes at 350

Sent from my iPhone

> On Jun 27, 2017, at 6:14 AM, Deborah Barnes via Cookinginthedark 
>  wrote:
> 
> Wonder how you'd do this in the oven?
> 
> Deb B.
> 
> -Original Message-
> From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, June 27, 2017 12:43 AM
> To: CND
> Cc: Sugar Lopez
> Subject: [CnD] CAMPFIRE RASPBERRY DOUBLE DUTCH BABY
> 
> CAMPFIRE RASPBERRY DOUBLE DUTCH BABY
> 
> Over the years, we've published many versions of the golden, custardy pancake 
> called Dutch baby, but this is the first one we've done in a dutch oven in 
> camp (it's easy). The Dutch baby puffs way up as it cooks, then sinks down 
> when you cut into it.
> 
> Serves 4 to 6
> 
> 
> 
> 6 large eggs
> 
> 1 cup flour
> 
> 1 cup milk
> 
> 1 teaspoon kosher salt
> 
> 2 tablespoons sugar
> 
> 1/4 cup butter
> 
> 2 cups raspberries, divided
> 
> Raspberry or maple pancake syrup
> 
> 
> 
> IN CAMP
> 
> Prepare a fire (see "How to Bake in a Dutch Oven," below).
> 
> 
> 
> Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in 
> milk, salt, and sugar until blended.
> 
> 
> 
> Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When 
> butter melts, stir to coat pan and pour ! in batter. Scatter 1 1/2 cups 
> berries on top. Cover with lid and more coals as directed below. Cook until 
> Dutch baby is puffed and deep golden all over with no liquid in the center,
> 20 to 25 minutes.
> 
> 
> 
> Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve 
> with syrup.
> 
> 
> 
> How to Bake in a Dutch Oven
> 
> Lewis and Clark brought one to the wilderness. So did the early pioneers to 
> Utah (it's now the official state cooking vessel). And so should you, because 
> it means you'll get to bake--and eat--carbs in camp. All you need is a 6-qt. 
> camp dutch oven (one with legs and a flanged lid; lodgemfg.com), some regular 
> (not competition-style) charcoal and a chimney or hot embers from a wood 
> campfire, and a heatproof spot like a fire ring or bricks set flat on an area 
> free of flammable material; check your campground's fire rules.
> 
> 
> 
> Prepare the fire. If using charcoal: Light 50 briquets in a chimney and burn 
> till they're spotted gray, 15 minutes. If using a campfire: Scrape the fire 
> to the side, level out a space the size of the dutch oven, and mound the hot 
> embers nearby (2 to 3 qts. worth).
> 
> 
> 
> Lay a bottom ring of hot coals. The area of the coals should be slightly 
> smaller than the circumference of the dutch oven. Put the oven on top and set 
> the lid in place.
> 
> 
> 
> Lay a top ring of hot coals. Use ! metal tongs to arrange a single ring on 
> top of the lid around the lip. Evenly space a few more coals across the lid.
> Set any extra heated fuel aside. To check the food and temperature, lift the 
> lid occasionally.
> 
> 
> 
> Tweak the temperature. To decrease heat, scrape away some fuel. To increase 
> heat, or to cook longer than 45 minutes, add 5 or 6 new coals to both the top 
> and the bottom of the dutch oven (touching lit ones so they'll ignite) about 
> every 30 minutes.
> 
> 
> 
> There is speaking grace. Colossians 4:6 says, "Let your speech be always with 
> grace, seasoned with salt, that ye may know how ye ought to answer every man."
> 
> ~Blessings, Sugar
> 
> 
> 
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Re: [CnD] steel cut oats

[Janet Brown via Cookinginthedark]

Steel cut oats are hard and have not been processed and flaked.
The measurements are a cup to a cup.
They taste so much more of oats and the texture is more granual and less glewy.
I don't mean the regular oatmeal isn't grainy, but steel cut oats have a bit 
more individual integrity.

Sent from my iPhone

> On Jun 27, 2017, at 6:19 AM, Deborah Barnes via Cookinginthedark 
>  wrote:
> 
> Would someone remind me what the difference in steel cut oats and 
> old-fashioned oats is?
> 
> Thanks,
> 
> Deb B.
> 
> -Original Message-
> From: Jude DaShiell via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, June 26, 2017 10:55 AM
> To: cookinginthedark@acbradio.org
> Cc: Jude DaShiell
> Subject: Re: [CnD] steel cut oats
> 
> I did a search I ought to have done originally and found out three things.
> First, 1 cup of water to 1 cup of steel cut oats works,
> 2) Only 90 seconds in the microwave works, and
> 3) no stirring is necessary.
> I did all of that earlier today and had no overflows and a good breakfast.
> Apparently no salt is needed either.
> 
> 
> 
> --
> 
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Re: [CnD] Pea soup

[Janet Brown via Cookinginthedark]

The thing that makes pea soup so good is the peas themselves.
They get soft and even softer and give the soup that great creaminess.
Use things like onions and garlic if you like it and whatever spices appeal to 
you.
If you have a ham bone or ham itself, that will provide much of the flavor.
You can use an imersion blender if you have one, to get rid of any lumps.
I rather like the lumps because they squish down as you eat the soup and 
provide character. 
Have a nice warming time with it and remember it freezes well. 

Sent from my iPhone

> On Apr 21, 2017, at 1:39 AM, Teresa Mullen via Cookinginthedark 
>  wrote:
> 
> Hello everyone, I have a question about pea soup I know you add ham but what 
> else goes into it do you use chicken or beef broth? And I like it creamy I 
> don't like it lumpy do you use milk or some kind of cream? I am sure use salt 
> and or pepper taste period help!! LOL thanks in advance
> 
> Teresa Sanchez sent from my iPhone
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Re: [CnD] nuwave oven oatmeal

[Janet Brown via Cookinginthedark]

I generally use quick oats, not instant. I use one half cup oatmeal to one cup 
water with a dash of salt.
I boil it in a sauce pan and when thick, pour it in to a bowl with a bit of 
milk and brown sugar.
I usually put a hand full of raisins in at the beginning so they will absorb 
water.
i have been doing it this way forever.
I love steel cut oats.I used to soak them overnight with raisins and then cook 
them about ten minutes or so in sauce pan.

Sent from my iPhone

> On Mar 3, 2017, at 2:44 PM, Jude DaShiell via Cookinginthedark 
>  wrote:
> 
> When I make oatmeal in the mornings I usually use my nuwave oven rather than 
> the microwave.  I use steel cut oats not instant.
> I put 1-1/2 cups oatmeal,
> 1-1/2 cups water,
> 1 tsp cinnamon,
> 2 tsp. truvia into a bowl and put it on the 2-inch rack.
> Then I cook for 1 minute and open the oven and stir thoroughly.
> Then I cook for 7 minutes more and it's done.
> The top comes out crispy but mixing the top with the rest of the oatmeal 
> causes the crispiness to disappear.
> If I have them I'll put a handful of pecans and raisins into the oatmeal.
> Another possibility is 2 heaping tablespoons of peanutbutter stirred into the 
> hot oatmeal.
> 
> I use that much cinnamon since I don't get cinnamon usually for the rest of 
> the day and cinnamon along with metformin helps me control my blood sugar.
> 
> 
> 
> --
> 
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Re: [CnD] What will go together

[Janet Brown via Cookinginthedark]

It depends on what you like and how much of an appetite you have.
If your pasta salad is heavy on meat or fish or other protein, you may not need 
anything else.
Salads in general go well with soup or sandwich lunches.
Whatever you like really works.@

Sent from my iPhone

> On Mar 2, 2017, at 2:36 AM, Sugar lopez via Cookinginthedark 
>  wrote:
>
> I think either one of the sandwich or soup, even half sandwich soup and the 
> salad
>
>
>
> “Let the morning bring me word of your unfailing love, for I have put my
> trust in you. Show me the way I should go, for to you I entrust my life” (
> Psalm 143:8).
> -Sugar
>
>
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: March 02, 2017 2:18 AM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen
> Subject: [CnD] What will go together
>
> Hello all
> I have a question about lunch ideas period I like to make pastor salad and 
> macaroni salad BLT disease salads go best alone or with something else? Does 
> a sandwich go with either one or a soup? Any ideas would help
>
> Teresa Sanchez sent from my iPhone
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[CnD] Re Learning to boil water

[Janet Acheson via Cookinginthedark]

Yes, what Nicole said is true. I did not mean to imply the NFB was your only 
option. However, the best starting place for you is most likely to contact your 
state agency that serves blind people in need of rehabilitation services. 
Hopefully they could provide you with a comprehensive list of options available 
in your state and nearby. You could then communicate with these providers on a 
one to one basis. Some rehabilitation agencies also provide services in your 
home. While in my state these in-home services tend to be rather limited, that 
does not mean this holds true everywhere.

I would encourage you if you have the time and can afford it to seek out an 
opportunity to be in a program that is comprehensive and meets perhaps at least 
several times a week. You seem very motivated and perhaps you will soon be 
posting your own achievements and recipes to this list.


Sent from my iPhone

> On Jan 29, 2017, at 12:00 PM, <cookinginthedark-requ...@acbradio.org> 
> <cookinginthedark-requ...@acbradio.org> wrote:
>
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> Today's Topics:
>
>   1. Re:  Learning to boil water
>
>
> If you're one of the 80% of blind folks these days who don't read Braille 
> then a set of measuring cups and spoons on a ring are the best option. That 
> way it's easy to know which one you're using.
> Note also that the ACB and AFB tend to provide instruction on these issues, 
> so there are more options than going to the NFB if their philosophy and 
> approach aren't comfortable to you. New cooks have options that don't involve 
> them getting forced into certain blind orthodoxy patterns of thought.
> And the advice she gives on the use of a George Foreman is also useful -- get 
> someone to find the model of yours and get the specifics on using it, 
> including cleaning. George Foremans vary a lot, and there are ones that have 
> no controls at all and no removable parts on one end all the way to ones with 
> multiple cooking plates and a range of temperatures. This advice goes for all 
> your devices in the kitchen -- find out the specifics.
> One more thing -- there are websites that will provide you with the 
> instructions, ingredients, and nutrition information. All you need is the 
> brand and specific name of what you want to look up. These sites will tend to 
> have the information for national brands over store brands though, so keep 
> that in mind.
>
> -Original Message-
> From: Janet Acheson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, January 29, 2017 8:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Janet Acheson <vine...@aol.com>
> Subject: Re: [CnD] Learning to boil water
>
> Warning ? this is long.
>
> I have a few suggestions for you.
> 1. Getting started with your George Foreman grill.
> A. First, do you know how it actually operates? To clarify, do you understand 
> how to use the controls? I will assume the answer is no and the following 
> comments. Access the operating instructions. Make certain you know how to 
> take it apart and put its parts back together. Become familiar with the 
> temperature/settings control so that you have an idea and are comfortable 
> with how much the control needs to be turned to be at different temperatures 
> or different cook levels. Practice this with the unit off then practice this 
> with the unit on.
> B. Purchase a package of preformed, premade hamburgers. These will be a 
> standard size such as 1/3 pound 1/4 pound or 1/2 pound. You will also be able 
> to become familiar with the thickness of the patties.
> C. Find a recipe for seasoning hamburger. If you just don't have anything in 
> mind, sprinkle some salt and pepper and garlic powder on the preformed meet 
> Patty and place it in the center of the George Foreman grill.
> D. No here's the tricky part. Your George Foreman grill directions may have a 
> chart indicating the length of time to cook a specific size hamburger or 
> piece of meat. You may also find this information online for your model. 
> Using this information, go ahead and cook your burger. When the indicated 
> amount of time is up, remove your burger, and slice it in half and eat it. 
> Why did I say slice it in half you may ask? Well,

[CnD] Persimmon Question

[Janet Acheson via Cookinginthedark]

Will it freeze well so that it can be used in a frosty smoothie?
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Re: [CnD] cooking beans

[Janet Brown via Cookinginthedark]

I like to par boil them. cook on high for about 10 minutes and then cover with 
lid and turn off heat.
Let them soak up the water and then you can cook them as if you had soaked them 
overnight.;

Sent from my iPhone

> On Jan 5, 2017, at 12:50 PM, Abby Vincent via Cookinginthedark 
>  wrote:
> 
> I've found that it helps the beans cook the way you want them if you add salt 
> and acid like tomatoes after the beans are done.  If you soak them before 
> cooking, use hot water.  It's faster.  
> Abby
> 
> -Original Message-
> From: gail johnson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, January 05, 2017 5:50 AM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson 
> Subject: [CnD] cooking beans
> 
> We make beans a lot.
> I tell when my beans are done by texture. If they are soft and not crunchy or 
> still chewy then they are not finished cooking.
> In the crockpot which is how we always make them it takes 6-8 hours.
> I hope this answers your question.
> I have gotten bags of beans that didn't become soft. This means they usually 
> are old.
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Re: [CnD] pecan pralines

[Janet Brown via Cookinginthedark]

OI am a huge pecan plaline fan, particularly the chewy kind.
I have never made them but would love to try.
My cousin-in-law in Louisiana makes them at Christmas and we are going to visit 
for three weeks.
yum.

Sent from my iPhone

> On Dec 5, 2016, at 8:34 AM, Susan Lumpkin via Cookinginthedark 
>  wrote:
> 
> They are chewy or harder. I wonder which type people would want.
> 
> Susan
> 
> 
> -Original Message-
> From: Nicole Massey via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, December 5, 2016 9:21 AM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] pecan pralines
> 
> They're originally French, though they're sold a lot as a point of sale treat 
> in Mexican restaurants. They're pecan halves and pieces held in a mixture of 
> brown sugar and other ingredients, then often formed into disks and wrapped 
> individually. I just checked, and I don't have a recipe, so unless someone 
> else has one it might be time for a bit of internet research.
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, December 05, 2016 12:40 AM
> To: [cookinginthedark@acbradio.org] 
> Cc: Brenda Mueller 
> Subject: Re: [CnD] pecan pralines
> 
> Oh, I'm sorry; they're not nut horns then.  Maybe someone will post the 
> recipe you're looking for, and then we can both try it.  
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Dec 5, 2016, at 12:36 AM, Abby Vincent via Cookinginthedark 
>>  wrote:
>> 
>> They are candied pecans, popular in Louisiana.  Pralines and cream is a 
>> popular ice cream.
>> Abby
>> 
>> -Original Message-
>> From: Brenda Mueller via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Sunday, December 04, 2016 8:45 PM
>> To: [cookinginthedark@acbradio.org] 
>> Cc: Brenda Mueller 
>> Subject: Re: [CnD] pecan pralines
>> 
>> What are those pecan things you are asking about? Might these things be like 
>> nut horns, something Mom made for every Christmas? 
>> 
>> Brenda Mueller 
>> 
>> 
>> Sent from my iPhone
>> 
>>> On Dec 4, 2016, at 10:28 PM, Abby Vincent via Cookinginthedark 
>>>  wrote:
>>> 
>>> 
>>> I just got super out-bid at the ACB  radio auction for homemade pralines.
>>> Guess I'll have to make them myself.  Anyone know how
>>> 
>>> Abby?
>>> 
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Re: [CnD] Requesting a recipe

[Janet Brown via Cookinginthedark]

Sent from my iPhone

> On Dec 3, 2016, at 10:51 AM, Deb Trevino via Cookinginthedark 
>  wrote:
>
> Here's a biscuit and gravy recipe I have used for well over 10 years.  It 
> comes from Jeff Smith's Cooks America.
>
> 1?2 pound pork   breakfast sausage (bulk),
> 2 tbsp. chopped yellow onion,
> 3 tbsp. flour,
> 2 cups hot milk,
> salt and pepper to taste.
>
> 1.  Heat the pan and fry the sausage and onion until sausage is brown and 
> onion is clear.
>
> 2.  Drain off grease except for 3 tbsp.
>
> 3.  Stir in flour and cook for 1 minute.
>
> 4.  Add hot milk.  (It can be heated in the microwave.  I heat it for 3 
> minutes and its not really hot but that's always worked for me).
>
> 5.   Stir constantly until mixture thickens then season with salt and pepper. 
>  (I add the salt and pepper before the gravy thickens, just after I add the 
> milk).
>
> 6.  Serve over warm opened biscuits.
>
> Harriet's Biscuits
>
> 1 cup plus 2 tbsp. 1 tsp baking powder, 1/2 tsp. salt, 1/4 tsp baking soda, 2 
> tbsp. Crisco,1/2 cup buttermilk, 1 tbsp. Crosco for frying pan.
>
> 1.  Mix dry ingredients together in a bowl.
>
> 2.  Blend in Crisco until mixture is coarse and grainy.  (Use a fork or 
> pastry blender).
>
> 3.  Using a fork, stir in bittermilk.  Do not over mix.
>
> 4.  Put on floured board and knead just a few times.
>
> 5.  Pat out dough to about 1/2 inch thick.  Cut with a biscuit cutter or a 
> glass.  (Flour the cutter).  Do not handle the dough too much or it will get 
> tough.
>
> 6.  Use a heavy black iron frying pan.  Place 1 tbsp. Crisco in the frying 
> pan and place pan in the oven and heat at 500 degrees for about 7 minutes. .
>
> 7.  Remove pan and place biscuits in the pan, turning each once in the oil.
>
> 8.  Bake at 500 degrees for 10 minutes or until light brown.
>
> NOTE:  I believe the turning of the biscuits int ehhot oil before baking 
> makes the exterior nicely crispy while the inside is moist and wonderful! 
> I've made this meal so many times I just approximate themeasurements.  Its 
> very forgiving.
>
>
>
> Blessings,
>
> Deb Trevino
> Candidate for Teaching Elder
> PC (USA)
> - Original Message - From: "Nicole Massey via Cookinginthedark" 
> 
> To: 
> Cc: "Nicole Massey" 
> Sent: Friday, December 02, 2016 2:38 PM
> Subject: Re: [CnD] Requesting a recipe
>
>
>> I don't have one in particular, though a good homemade biscuit recipe along 
>> with a sausage gravy recipe would work wonderfully. Either the Fannie Farmer 
>> or Betty Crocker recipes, both of which are available through the NLS and 
>> Bard, would do it for the biscuit recipe.
>> However, that does bring up a funny story. I remember a couple I knew, Gus 
>> and Cyn. Cyn was southern with a family rooted in the deep south, while Gus 
>> came from Ireland and held a culinary degree from the Culinary School of 
>> India. While they were living in Ireland she started missing biscuits and 
>> gravy, so she asked him to make them for her. This mystified him, but she 
>> waxed poetic about it all the time. So for her birthday after a couple of 
>> years he made them for her, still mystified as to why anyone would want such 
>> a thing. She saw what he'd done for her, and she was appreciative, but also 
>> couldn't stop laughing -- in the United Kingdom "biscuits" are cookies..
>>
>> -Original Message-
>> From: Kimsan Song via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, December 02, 2016 12:36 PM
>> To: 'Cookinginthedark@acbradio.org' 
>> Cc: Kimsan Song 
>> Subject: [CnD] Requesting a recipie
>>
>> Anyone have a recipe for biscuits and gravy?
>>
>> Respectfully,
>>
>> Kimsan Song
>>
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> http://acbradio.org/mailman/listinfo/cookinginthedarkJan's biscuits
These are made in a muffin pan.
ingredients
2 cups self-rising flour or
2 cups white flour
2 teaspoons baking powder
1∵1∵1 half teaspoon salt 1 half stick melted butter
1 cup milk
mix flour or flour, baking powder and salt together. Blend in butter until 
course crumbs. add milk stir and fill 12 muffin cups of greased muffin pan two 
thirds full.
bake 375 for 15 minutes. Check for doneness.
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Re: [CnD] side dish suggestions

[Janet Brown via Cookinginthedark]

Darn's potatos
3 pounds small red potatoes 
1 onion chopped
2 garlic cloves minced
salt, pepper and old bay seasoning to taste
melt butter in a  baking dish
If you need more, use it and don't count calories

Fry onions in frying pan in some butter.
cut up raw potatoes in quarters add cooked onion and raw potatoes to the 
buttery baking dish
add seasoning to taste and roll everything around with your hands until mixed.
Cook about an hour at 350.
This is so basic simple and good and people always as ask for it. 

My corn bread.
I make this in a muffin tin because I don't have a cast iron pan.
makes 12 muffins
1 cup corn meal
1 cup self-rising flour
or 1 cup white flour and 2 tsp baking powder
1 half teaspoon salt
1 tbsp sugar
half stick salted butter
2 eggs beaten
1 cup milk.
Mix dries
mix wets
combine
grease muffin pan
fill cups about two thirds full and bake at 350 on centered rack
bake about 15 minutes and check for doneness.
I like this recipe because it is not sweet and truly graces pork.
But then, I love corn meal anything.
Hope you like this.

Sent from my iPhone

> On Dec 3, 2016, at 2:40 PM, Abby Vincent via Cookinginthedark 
>  wrote:
> 
> I want to make a pork roast for Christmas.  What's your favorite side dish?
> It could be a stuffing recipe as long as it's not a mix.
> 
> Abby
> 
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Re: [CnD] subscribe

[Janet Hardcastle via Cookinginthedark]

Thanks so much sorry to resubscribe


-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, November 24, 2016 8:54 PM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Subject: Re: [CnD] subscribe

janet, you are already subscribe on cooking in the dark list. the list has 
been slow.
Steve
CnD Moderator

-Original Message- 
From: Janet Hardcastle via Cookinginthedark
Sent: Thursday, November 24, 2016 7:45 PM
To: Cookinginthedark@acbradio.org
Cc: Janet Hardcastle
Subject: [CnD] subscribe

subscribe

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Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net 

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-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2016.0.7924 / Virus Database: 4664/13472 - Release Date: 11/24/16

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[CnD] subscribe

[Janet Hardcastle via Cookinginthedark]

subscribe

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[CnD] subscribe

[Janet Hardcastle via Cookinginthedark]

subscribe

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Re: [CnD] egg noodles

[Janet Brown via Cookinginthedark]

You could do butter and cheese,
pesto, just plain butter or tuna casserole with cream soup and a can of tuna, 
water packed.
You could do the same with canned or already cooked chicken or shrimp.

Sent from my iPhone

> On Oct 19, 2016, at 9:34 AM, Kimsan Song via Cookinginthedark 
>  wrote:
> 
> Hi,
> 
> I suppose I could hit up google, which I will after sending this email but 
> I'll post here for suggestions.
> If the weather isn't ugly later today, as it is still decent as I write this 
> right now, but I would also like to make egg noodles to go with it.
> Besides boiling the noodles, any suggestions on what else I could do with it?
> I don't have much to work with as it's toward the end of the month but maybe 
> I could go and purchase something. Should I boil it, then top it with cheese, 
> mix it in a creamy soup, sspaghetti sauce, which I don't really like 
> honestly. Any thoughts to think outside the norm is appreciated.
> 
> Kimsan Song
> kimsans...@outlook.com
> 
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Re: [CnD] Frozen peanut Butter Pie

[Janet Brown via Cookinginthedark]

I think that would work as would cool whip I believe.


Sent from my iPhone

> On Oct 15, 2016, at 10:30 AM, Lisa Belville via Cookinginthedark 
>  wrote:
>
> If you mean the stuff in a can I'm not sure how it would act as it cooled. I 
> suppose you could mix up some dream whip and use that instead.
>
>
>
>
> Lisa Belville
> lisa...@frontier.com
> missktlab1...@frontier.com
>
> - Original Message - From: "Gerry Leary via Cookinginthedark" 
> 
> To: 
> Cc: "Gerry Leary" 
> Sent: Saturday, October 15, 2016 2:20 AM
> Subject: Re: [CnD] Frozen peanut Butter Pie
>
>
> What can I use instead of Cool Whip? Will regular whip cream work well?
>
> Sent from my iPhone this time
>
> On Oct 14, 2016, at 2:48 PM, Mike and Jean via Cookinginthedark 
>  wrote:
>
> I am so glad that you liked the pie.  The crust you want sounds great too. 
> Mike
>
> -Original Message-
> From: Lisa Belville via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, October 13, 2016 4:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: Re: [CnD] Frozen peanut Butter Pie
>
> Mike, just wanted you to know I made this a couple of weekends ago for a 
> family cookout.  Needless to say, the pie was a hit.  I only wish I could 
> have found a deep dish Oreo crust because I think it would also go well with 
> the peanut butter chocolate chip combo.
>
>
>
>
> Lisa Belville
> lisa...@frontier.com
> missktlab1...@frontier.com
>
> - Original Message -
> From: "Mike and Jean via Cookinginthedark" 
> To: ; 
> Cc: "Mike and Jean" 
> Sent: Sunday, September 18, 2016 5:37 AM
> Subject: [CnD] Frozen peanut Butter Pie
>
>
> I make this a lot as it is one of my favorite desserts.
>
>
>
> 3 oz. cream cheese
>
> 1 cup confectioner’s sugar sifted
>
> 1/3 cup plus 2 tbs creamy peanut butter
>
> ½ cup milk
>
> 9 or 10 oz. Cool Whip
>
> 1 deep dish graham cracker crust
>
> ¼ cup finely chopped peanuts or ½  cup milk chocolate morsels
>
>
>
> Whip cream cheese on low speed until soft and fluffy.  Beat in sugar and
> peanut butter at medium speed. Slowly beat in milk.
>
> Fold in Cool Whip and pour mixture into pie shell. Sprinkle on chopped
> peanuts or milk chocolate morsels.  Cover and freeze until firm.
>
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>
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>
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Re: [CnD] Cooking in The Dark Shows

[Janet Brown via Cookinginthedark]

I recently downloaded it from i-Tunes and it is now in the podcasts app. 

Sent from my iPhone

> On Sep 25, 2016, at 12:49 PM, Naima Leigh via Cookinginthedark 
>  wrote:
> 
> That makes two of us, I can't stay up all night just to hear the shows.
> 
> When will he make pod cast for Itunes or another way for us to hear at our 
> own leadgure.
> 
> -Original Message-
> From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, September 25, 2016 3:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: [CnD] Cooking in The Dark Shows
> 
> Can someone tell me, please, when, on weekends, you can hear the cooking in 
> the dark shows? I found one at 3 a.m., central time, and slept through it!
> Sandy 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: mitch--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, September 25, 2016 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: mi...@orbitelcom.com
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Brenda,  Here is the BARD web site, the digital site for downloading books 
> and magazines from the Library of Congress:
> 
> https://nlsbard.loc.gov/index.html
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> Sent: Sunday, September 25, 2016 2:08 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Yes, thank you; a couple people have mentioned that Bard site.  Maybe that 
> site specializes in cookbooks? I'll have to see.  I am assuming it's an org.
> 
> Then again it's called Bard, so in addition to cookbooks, maybe there are 
> novels and such.
> 
> Brenda Mueller
> 
> 
> Sent from my iPhone
> 
>> On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark 
>>  wrote:
>> 
>> Hi Brenda,
>> 
>> The cooking without looking book is on the bard site.
>> 
>> -Original Message- From: Brenda Mueller via Cookinginthedark
>> Sent: Saturday, September 24, 2016 7:16 PM
>> To: [cookinginthedark@acbradio.org]
>> Cc: Brenda Mueller
>> Subject: [CnD] Bacon Hot Dogs:
>> 
>> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; 
>> that is only so far as that person knows.  Years ago back in the 70's 
>> in cooking class we made what the teacher called bacon hot dogs.
>> 
>> First we took wieners and made a slit down the length of the wieners 
>> being careful not to cut all the way through, but coming very close.
>> 
>> Next we took American cheese slices and broke them into slices that 
>> would fit in those slits in the wieners.
>> 
>> after the cheese was in place, we took a slice of uncooked bacon for 
>> each wiener and wrapped each with a slice of bacon.
>> 
>> After that we opened one of those containers of Hungry Jack Butter 
>> Milk biscuits, the kind from the refrigerated section, separated the 
>> biscuits and made them into strips for each wiener.  We wrapped the 
>> bacon cheese wieners with a strip encasing the wieners completely.
>> 
>> Then we baked them in the oven.  The problem is I don't remember the 
>> exact temperature or time.
>> 
>> 
>> If I try it any time soon, I'll try it at 375 for about 20 minutes to 
>> see what happens.  So recipes for bacon hot dogs certainly exist, 
>> because I remember working with this one all those years ago.  The 
>> cookbook we had in that class was Cooking Without Looking.  Too bad I 
>> don't have access to that book to see if that recipe for that bacon 
>> hot
> dog came from there.
>> 
>> Now we have a first: a cooking mystery that I just posted on this forum.
>> 
>> Brenda Mueller
>> 
>> 
>> 
>> Sent from my iPhone
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Re: [CnD] Homemade muffin mix - question about its use

[Janet Brown via Cookinginthedark]

I think, judging by how much baking powder is in the mix recipe, this mix would 
make about 2 batches of 12 muffins, regular size, muffins.
You would have to add oil or butter, somewhere between a half and single cup 
plus 2 eggs and whatever fruit or distinguishing flavor you wanted your muffins 
to have.
I would use about a cup of fruit or pumpkin of choice and maybe a quarter cup 
of raisins or nuts.
Just my take.
Take this with a pinch of salt.

Sent from my iPhone

> On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I am a bit intrigued and will be trying some of these larger recipes that 
> allow you to store a base for future cooking. 
> 
> My question herein is about the homemade muffin mix.
> 
> Could an experienced baker please explain what I might add to this mix in 
> order to make the basic muffin produced by this recipe? 
> 
> Here is the original posted recipe:
> 
> On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Homemade Muffin Mix
> 
> 8 cups unbleached flour -- or 1 all-purpose
> 3 cups sugar
> 3 Tbsp baking powder
> 2 tsp salt
> 2 tsp cinnamon, Ground
> 2 tsp nutmeg, Ground
> 
> In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and 
> nutmeg.  Mix well.  Put into a large airtight container.  Seal and label with 
> date and ingredients.  Store in a cool, dry place.  Use within 6-8 months.
> 
> Makes about 11 cups of Homemade Muffin Mix.
> 
> 
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[CnD] Homemade muffin mix - question about its use

[Janet Acheson via Cookinginthedark]

I am a bit intrigued and will be trying some of these larger recipes that allow 
you to store a base for future cooking. 

My question herein is about the homemade muffin mix.

Could an experienced baker please explain what I might add to this mix in order 
to make the basic muffin produced by this recipe? 

Here is the original posted recipe:

On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark 
 wrote:

Homemade Muffin Mix

8 cups unbleached flour -- or 1 all-purpose
3 cups sugar
3 Tbsp baking powder
2 tsp salt
2 tsp cinnamon, Ground
2 tsp nutmeg, Ground

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and 
nutmeg.  Mix well.  Put into a large airtight container.  Seal and label with 
date and ingredients.  Store in a cool, dry place.  Use within 6-8 months.

Makes about 11 cups of Homemade Muffin Mix.


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Re: [CnD] six inch maple cake

[Janet Brown via Cookinginthedark]

I'm not sure.
Why not?Give it a try and let us know how it turns out.You could make it in 1 
regular sized muffin pan.
It is about   2 third the size of a regular 9 inch, standard, cake which works 
for a bundt pan.
Perhaps not.
Cup cakes generally can be made from a 9 inch recipe with a 24 muffin yield.
This would probably make a dozen cup cakes, so easy to freeze and even easier 
to eat.
Do you have a muffin pan?I bet the cook time would be about 15 minutes, check 
and cook more until you think it is done.
Sorry for rambling on, but I fear I think as I write.Good luck and report back, 
please.

Sent from my iPhone

> On Sep 8, 2016, at 3:57 PM, Susan Lumpkin via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I wonder if this could be baked in a 12-cup bundt pan or would that be too 
> big?
> 
> Susan
> 
> -----Original Message-
> From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, September 08, 2016 4:20 PM
> To: Cookinginthedark@acbradio.org
> Cc: Janet Brown <jan4...@icloud.com>
> Subject: [CnD] six inch maple cake
> 
> 
> 
> Sent from my iPad
> I was looking for any recipe to try out with my new six inch cake pans from 
> Amazon.
> I found a recipe on the web which started out ;as yellow cake and ended up 
> being a wonderful maple cake with white frosting.
> ingredients:
> 1&1\2 cup flour. I actually used self rising flour so added no levining.
> 1 tbsp baking powder
> 3 eggs
> 1 cup white sugar
> milk try 1 half cup and go up until the batter is medium thick, like cake 
> batter generally is.
> one cap of maple extract.
> You could add a bit of vanilla extract too just for a change.
> Mix flour baking powder and the dash of salt I forgot to mention earlier.
> In another bowl, mix eggs, sugar, milk and eggs.
> Melt the 1.5 cups of butter I forgot to tell you to melt.
> Wait until it has cooled before you add it to the egg mixture.
> Put the extract in the the wets,
> Mi;x wets and dries theroughly. I used my hands, but use whatever works for 
> you.
> Pour into two six inch pans which you have either buttered and floured or 
> parchment paper lined I hope you do better than I about getting your pans 
> evenly filled. I used an ice cream scoop.
> Bake at 350 for about 27 minutes or longer if it doesn't smell done enough.
> When cooled, frost it with your choice of frostings. I had some white butter 
> cream, so that is what I used.
> We loved it and it is a goner.
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[CnD] six inch maple cake

[Janet Brown via Cookinginthedark]

Sent from my iPad
I was looking for any recipe to try out with my new six inch cake pans from 
Amazon.
I found a recipe on the web which started out ;as yellow cake and ended up 
being a wonderful maple cake with white frosting.
ingredients:
1&1\2 cup flour. I actually used self rising flour so added no levining.
1 tbsp baking powder
3 eggs
1 cup white sugar
milk try 1 half cup and go up until the batter is medium thick, like cake 
batter generally is.
one cap of maple extract.
You could add a bit of vanilla extract too just for a change.
Mix flour baking powder and the dash of salt I forgot to mention earlier.
In another bowl, mix eggs, sugar, milk and eggs.
Melt the 1.5 cups of butter I forgot to tell you to melt.
Wait until it has cooled before you add it to the egg mixture.
Put the extract in the the wets,
Mi;x wets and dries theroughly. I used my hands, but use whatever works for you.
Pour into two six inch pans which you have either buttered and floured or 
parchment paper lined
I hope you do better than I about getting your pans evenly filled. I used an 
ice cream scoop.
Bake at 350 for about 27 minutes or longer if it doesn't smell done enough.
When cooled, frost it with your choice of frostings. I had some white butter 
cream, so that is what I used.
We loved it and it is a goner.
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Re: [CnD] homemade muffin mix

[Janet Brown via Cookinginthedark]

Wayne:How many of these recipes have you made?
Which ones did you like, why and which did you dislike and why.
I love to hear how folks changed a recipe or notes they made about it.

Sent from my iPhone

> On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark 
>  wrote:
> 
> 
> Homemade Muffin Mix
> 
> 8 cups unbleached flour -- or 1 all-purpose
> 3 cups sugar
> 3 Tbsp baking powder
> 2 tsp salt
> 2 tsp cinnamon, Ground
> 2 tsp nutmeg, Ground
> 
> In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and 
> nutmeg.  Mix well.  Put into a large airtight container.  Seal and label with 
> date and ingredients.  Store in a cool, dry place.  Use within 6-8 months.
> 
> Makes about 11 cups of Homemade Muffin Mix.
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Re: [CnD] Please remove me from the list

[Janet Brown via Cookinginthedark]

I hate sounding snarky, but internet forward! are not the reason I subscribed 
to this list.
Any of us can get them but home tried and true recipes are real treasures that 
come wih love and notes with variations.

Sent from my iPhone

> On Sep 2, 2016, at 8:44 AM, Ramona Davidson via Cookinginthedark 
>  wrote:
> 
> Please someone remove me off of this list
> 
> -- 
> Mona
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Re: [CnD] easiest and best barbecued chicken

[Janet Brown via Cookinginthedark]

I generally put salt and pepper on them,
put parchment paper in the bottom of your pan
cover with your bbq sauce which is always a matter of what you like.
You may have to use two pans, but not sure.
Bake at 350 for an hour. check mid way through and put more bbq sauce on if you 
wish or do it about 15 minutes before the hour is complete.
That is about as easy as it gets and good too.

Sent from my iPhone

> On Sep 1, 2016, at 7:08 AM, Charles Rivard via Cookinginthedark 
>  wrote:
>
> I have a 5 pound package of chicken drumsticks.  There are 15 pieces, thawed 
> in the fridge.  I’ve got good barbecue sauce.  What would you suggest for 
> getting the best barbecued chicken for tonight’s dinner and beyond.  I want 
> them to not be undercooked.  I have a 9 by 13 pan that they might fit into, 
> or am not sure if they will fit into a 5 quart crock pot.  What temperature, 
> what time, and for how long should these be cooked using which method?  I’m 
> looking for personal experience, not an online search result.  Thanks.
>
> If you think you're finished, you! really! are! finished!!
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Re: [CnD] Measurements And Conversions

[Janet Brown via Cookinginthedark]

Sugar,
Thanks so much, just what the doctor ordered.
I'll copy and paste this.

Sent from my iPhone

> On Aug 29, 2016, at 12:29 PM, Sugar via Cookinginthedark 
>  wrote:
> 
> Here is something some may find interesting and hope it helps:
> Measurements And Conversions
> 
> LIQUID MEASUREMENTS
> 1 ounce = 2 tablespoons fat or liquid
> 1 cup = 8 fluid ounces
> 2 cups = 16 fluid ounces
> 4 cups = 32 fluid ounces
> 2 cups = 1 pint
> 2 pints = 1 quart
> 1 quart = 4 cups
> 4 quarts = 1 gallon
> 
> ONE-POUND EQUIVALENTS
> 2 cups butter or 4 sticks of butter
> 4 cups all-purpose flour
> 2 cups granulated sugar
> 3-1/2 cup powdered sugar, packed
> 2-1/4 cups brown sugar, packed
> 
> DRY MEASUREMENTS
> 3 teaspoons = 1 tablespoon
> 2 tablespoons = 1/8 cup
> 4 tablespoons = 1/4 cup
> 5 tablespoons + 1 teaspoon = 1/3 cup
> 8 tablespoons= 1/2 cup
> 12 tablespoons = 3/4 cup
> 16 tablespoons = 1 cup
> 2 tablespoons = 1 ounce
> 4 ounces = 1/4 pound
> 8 ounces = 1 cup
> 16 ounces - 1 pound
> 1 pound = 454 grams
> 
> One Cup of Fine Crumbs Measurements
> 28 saltine crackers
> 4 slices of bread
> 14 square graham crackers
> 22 vanilla wafers
> 
> Other Measurements Used in Recipes
> Pinch = as much as can be taken between tip of finger and thumb
> Speck = less than 1/8 teaspoon
> 1 lemon makes 2 tablespoons of juice
> 1 orange makes 1/3 cup of juice
> 8 to 10 egg whites = 1 cup
> 12 to 14 egg yolks = 1 cup
> 1 cup unwhipped cream = 2 cups whipped
> 4 ounces of uncooked macaroni = 2 1/4 cup cooked
> 7 ounces spaghetti = 4 cups cooked
> 4 ounces uncooked noodles = 2 cups cooked
> 1 pound unshelled almonds = 3/4 to 1 cup shelled almonds
> 
> METRIC MEASUREMENTS
> 1 teaspoon = 5 milliliters 1 tablespoons = 15 milliliters
> 1 cup = 240 milliliters
> 1 ounce = 28 grams
> 1 pound = 454 grams
> 
> 
> 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
> 
> 
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
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Re: [CnD] Trader Joe's Mac and Cheese

[Janet Brown via Cookinginthedark]

Hi
This sounds good but I get confused by ounces.
How much in cups is 2, 3, etc ounces of the various cheeses?
My cheese never froze well but that is probably because I simply froze left 
over mac and cheese, not just sauce.
Any tips on freezing sauce so it comes back perfectly?
Thanks

Sent from my iPhone

> On Aug 29, 2016, at 9:48 AM, Naima Leigh via Cookinginthedark 
>  wrote:
>
> Trader Joe’s Mac and Cheese
>
>
>
> Instructions
>
>
>
> 1 oz. (1/4 cup) butter
>
>
>
> 2 oz. (a little less than ½ cup) all-purpose flour
>
>
>
> 4 oz. good quality white cheddar cheese, grated
>
>
>
> 3 oz. good quality Havarti cheese, grated
>
>
>
> 2 oz. good quality Gouda cheese, grated
>
>
>
> 1 oz. good quality Swiss cheese, grated
>
>
>
> 3/4 teaspoon salt
>
>
>
> 24 oz. milk (3 cups) whole milk (or 2% for less calories)
>
>
>
> White pepper
>
>
>
> Nutmeg
>
>
>
> 1 lb. De Cecco elbow pasta
>
>
>
> Directions
>
>
>
> Start by putting a large pot of water on to boil the pasta-make sure to salt
> it well. Now, start making the cheese sauce, but if the pasta water comes to
> a boil before you add the cheese to the sauce you are making, turn it down.
> Melt the butter in a medium size pan over medium heat, then add the flour
> and stir well. Continue cooking while stirring for about 3 to 4 minutes, but
> do not let it brown. (Cooking the flour well is important because the sauce
> will have a “raw-flour” taste if it isn’t cooked long enough.) Have the milk
> close by in a jug that is easy to pour from, and add a little drop of milk.
> The milk should sizzle and steam immediately, if it doesn’t, turn up the
> heat a little bit. Once the milk does sizzle, begin adding a little at a
> time, and stirring quickly to keep the sauce smooth. The secret to not
> having lumps in white sauce is to gradually is to increase the amount of
> milk you add each time; if you add to much at once, especially early on,
> chances are you will end up with lumpy sauce (which is completely reparable
> with an immersion blender)! Start with about 2 tablespoons of milk, then 2
> more, then a little more each time. Once the sauce begins to form, you can
> add more milk each time. Just make sure all the milk has been absorbed after
> each addition, before adding more. Once the sauce is finished, add salt,
> nutmeg and white pepper to taste, and lower the heat. At this point, add the
> pasta to the boiling water. Stir well, and stir the white sauce, too, so it
> doesn’t stick. Now, add the grated cheeses to the white sauce, and stir
> until it is melted, adjusting the heat if necessary. Stir constantly or it
> will stick. When the pasta is ready (al dente), drain and return to the pot
> and stir in the cheese sauce; serve hot.
>
>
>
> Note: The following recipe will make enough cheese sauce (about 4 1/2 cups)
> for 2 lbs. of pasta. Because the cheese freezes perfectly, it’s making a
> larger batch and freezing half for another time. To make less sauce, halve
> the sauce recipe.
>
>
>
>
>
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Re: [CnD] Golden Corral Bourbon Street Chicken

[Janet Acheson via Cookinginthedark]

> 
Question: Do you bake the chicken in the full amount of the marinade? 
> 
> Date: Wed, 10 Aug 2016 19:21:46 -0400
> From: "Naima Leigh" 
> To: 
> Subject: [CnD] Golden Corral Bourbon Street Chicken
> 
> Golden Corral Bourbon Street Chicken
> 
> Ingredients
> 
> 1 pound chicken leg or thigh meat, pulled apart or cut in bite size chunks
> 
> 4 ounces soy sauce
> 
> 1/2 cup brown sugar
> 
> 1/2 teaspoon garlic powder
> 
> 1 teaspoon powdered ginger
> 
> 2 tablespoons dried minced onions 
> 
> 1/2 cup Jim Beam Bourbon Whisky (that's KENTUCKY Bourbon!)
> 
> 2 tablespoons white wine
> 
> Directions
> 
> Mix all the marinade ingredients and pour over chicken pieces in a bowl.
> Cover and refrigerate (stirring often) for several hours (best overnight).
> Bake chicken at 350 for one hour in a single layer, basting every 10
> minutes. Remove chicken. Scrape pan juices with all the brown bits into a
> frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken.
> Cook for 1 minute and serve.
> 
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Re: [CnD] recipe request

[Janet Brown via Cookinginthedark]

I know.
That is where I found the one with fiber 1 and yogurt.
I was looking for a tried and true recipe from the list which somebody here has 
actually made and liked.
I love recipe exchanges like this in which we share recipes we like in hopes 
that others will like them too.
Random recipes from the web do not cary the same weight for me anyhow.
Thanks though. 

Sent from my iPhone

> On Aug 7, 2016, at 8:38 PM, Gary Patterson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Janet, I know there are several key lime pie recipes in
> Food.about.com
> Enter your request and you will get several that I recall. Key lime, yum!
> 
> Gary Patterson
> 
> 
> -Original Message-
> From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, August 06, 2016 1:47 PM
> To: cookda...@suddenlink.net; cookinginthedark@acbradio.org
> Cc: Janet Brown
> Subject: [CnD] recipe request
> 
> 
> 
> Sent from my iPhoneI recall someone posting a great sounding key lime pie 
> recipe.
> I was in a seriously healthy period so did not save it.
> I was looking on the web and was lucky to find between all of the adds.It 
> sounded awful being made with jello, cool whip and key lime yogurt.
> No condensed milk at all.
> It is summer time, just right for home made key lime pie.Thanks 
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[CnD] recipe request

[Janet Brown via Cookinginthedark]

Sent from my iPhoneI recall someone posting a great sounding key lime pie 
recipe.
I was in a seriously healthy period so did not save it.
I was looking on the web and was lucky to find between all of the adds.It 
sounded awful being made with jello, cool whip and key lime yogurt.
No condensed milk at all.
It is summer time, just right for home made key lime pie.Thanks
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Re: [CnD] Griddler

[Janet Brown via Cookinginthedark]

Just bought mine a bit ago.
Actually, it took time to get here.
I don't recall what it is called but Dale would know.

Sent from my iPhone

> On Aug 4, 2016, at 11:52 AM, Debbra Piening via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Steve, I've just check J and J Trading, looking all through the Kitchen 
> section, and the only pancake-related items I see are batter dispensers.  
> There are also electric items which seem to be grills and sandwich makers.  
> What is this item called?  Could it be that it isn't available any more?
> 
> 
> Deb
> 
> 
> -Original Message-
> From: Steve Stewart via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, August 04, 2016 5:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Steve Stewart
> Subject: Re: [CnD] Griddler
> 
> sandy, the pancake pan in the blindmicemegamall is in the store call J and j 
> trading.
> 
> -Original Message- 
> From: Sandy via Cookinginthedark
> Sent: Thursday, August 04, 2016 3:14 AM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: Re: [CnD] Griddler
> 
> What is it called on the Mice site? I'm having difficulty finding it.
> 
> 
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Janet Brown via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, August 03, 2016 8:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Janet Brown
> Subject: Re: [CnD] Griddler
> 
> I have Dale's pancake pan.
> I love it unconditionally.
> I cook the pancakes for 1 minute before turning the pan over.
> The pancakes come out of the greased pan without breaking or sticking.
> Get and you won't regret it unless you are already good at flipping
> pancakes.
> If you are not, as am I, it is a godsend.
> Our town has a place which makes the best pancakes on the planet so it is
> hard to compete, but I may get
> 
> Sent from my iPhone
> 
>> On Aug 2, 2016, at 8:36 PM, Sandy via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> 
>> Yes, Steve!
>> It's a pan that the Mice sell that has wells for the batter; you cook
>> a few minutes, then flip when done on first side, and no turning;
>> really sounds interesting; would appreciate if you could check it out for
> me. Thanks.
>> Sandy
>> 
>> 
>> Fear is just excitement in need of an attitude adjustment!
>> -Original Message-
>> From: Steve Stewart via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Monday, July 25, 2016 3:33 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Steve Stewart
>> Subject: Re: [CnD] Griddler
>> 
>> are you talking about the pancake pan? if so, yes, it is in the mall.
>> I am not sure what it is call. I can look for you and let you know.
>> Steve Stewart
>> -Original Message-
>> From: Sandy via Cookinginthedark
>> Sent: Monday, July 25, 2016 2:41 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Sandy
>> Subject: [CnD] Griddler
>> 
>> Is it also listed in megamice mall as the griddler, or something else?
>> I could not find it.
>> 
>> 
>> Fear is just excitement in need of an attitude adjustment!
>> -Original Message-
>> From: Parham Doustdar via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, July 24, 2016 4:39 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Parham Doustdar
>> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>> 
>>   Does this pancake pan plug in to the wall?
>> 
>> I don't think so, since he said you'll need to cook it on medium heat.
>> 
>>   Is it dish washer safe?
>> 
>> I would think it is, as long as you can fit a pan in your dishwasher.
>> 
>> Of course, I stand to be corrected here.
>> 
>>> On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:
>>> 
>>> Does this pancake pan plug in to the wall?
>>> Is it dish washer safe?
>>> How do you clean it?
>>> 
>>> -Original Message-
>>> From: jan brown via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Saturday, July 23, 2016 2:14 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: jan brown
>>> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>>> 
>>> I just purchased a pancake pan from blindmicemart.
>>> Before that, I was pancake flipping impaired.
>>> This pan made the difference for me.
>>> It is sort of a shell 

Re: [CnD] Griddler

[Janet Brown via Cookinginthedark]

I have Dale's pancake pan.
I love it unconditionally.
I cook the pancakes for 1 minute before turning the pan over.
The pancakes come out of the greased pan without breaking or sticking.
Get and you won't regret it unless you are already good at flipping pancakes.
If you are not, as am I, it is a godsend.
Our town has a place which makes the best pancakes on the planet so it is hard 
to compete, but I may get 

Sent from my iPhone

> On Aug 2, 2016, at 8:36 PM, Sandy via Cookinginthedark 
>  wrote:
> 
> Yes, Steve!
> It's a pan that the Mice sell that has wells for the batter; you cook a few
> minutes, then flip when done on first side, and no turning; really sounds
> interesting; would appreciate if you could check it out for me. Thanks.
> Sandy 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: Steve Stewart via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, July 25, 2016 3:33 AM
> To: cookinginthedark@acbradio.org
> Cc: Steve Stewart
> Subject: Re: [CnD] Griddler
> 
> are you talking about the pancake pan? if so, yes, it is in the mall. I am
> not sure what it is call. I can look for you and let you know.
> Steve Stewart
> -Original Message-
> From: Sandy via Cookinginthedark
> Sent: Monday, July 25, 2016 2:41 AM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: [CnD] Griddler
> 
> Is it also listed in megamice mall as the griddler, or something else? I
> could not find it.
> 
> 
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Parham Doustdar via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, July 24, 2016 4:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Parham Doustdar
> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
> 
>Does this pancake pan plug in to the wall?
> 
> I don't think so, since he said you'll need to cook it on medium heat.
> 
>Is it dish washer safe?
> 
> I would think it is, as long as you can fit a pan in your dishwasher.
> 
> Of course, I stand to be corrected here.
> 
>> On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:
>> 
>> Does this pancake pan plug in to the wall?
>> Is it dish washer safe?
>> How do you clean it?
>> 
>> -Original Message-
>> From: jan brown via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, July 23, 2016 2:14 PM
>> To: cookinginthedark@acbradio.org
>> Cc: jan brown
>> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>> 
>> I just purchased a pancake pan from blindmicemart.
>> Before that, I was pancake flipping impaired.
>> This pan made the difference for me.
>> It is sort of a shell with four indented cups on the bottom and a smooth 
>> top.
>> Butter both top and bottom.
>> Make your batter and use an ice cream scoop to put batter in the 
>> indentations on the bottom of the pan.
>> Close the lid with the handle on top and cook about a minute on medium or 
>> so.
>> Flip the pan over, literally, and cook another minute.
>> My pancakes came out of the pan without any sticking or other trouble This
> 
>> worked for me and I hope works for you.
>> Some people use tuna cans with the bottom and top removed as a guide for 
>> the batter.
>> I was only able to make scrambled batter but you might be better than I.
>> I hope some day you will be a master of the wonderful pancake, so simple 
>> and so delicious.
>> ___
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> 
> 
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> 
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> 
> Steve Stewart
> CnD Moderator
> email; cookda...@suddenlink.net 
> 
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> 
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Re: [CnD] Hello Charles

[Janet Brown via Cookinginthedark]

I replied to the wrong recipe.
Sorry!
I was wondering how much pasta went in to Sugar's simple pasta dish.
I am still wondering.


Sent from my iPhone

> On Aug 2, 2016, at 9:30 PM, Janet Brown via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Did I miss it?
> How much pasta is in that dish?
> 1 cup?
> Thanks,
> Jan
> 
> Sent from my iPhone
> 
>> On Aug 2, 2016, at 5:12 PM, Charles Rivard via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> Not at all, but try it first, if you're not a chicken.  (grin)
>> 
>> 
>> 
>> 
>> If you think you're finished, you! really! are! finished!!
>> -Original Message- From: Naima Leigh via Cookinginthedark Sent: 
>> Tuesday, August 02, 2016 4:00 PM To: cookinginthedark@acbradio.org Cc: Naima 
>> Leigh Subject: [CnD] Hello Charles 
>> Do you mind if I share your HOTTT! Chili recipe?
>> 
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Re: [CnD] Hello Charles

[Janet Brown via Cookinginthedark]

Did I miss it?
How much pasta is in that dish?
1 cup?
Thanks,
Jan

Sent from my iPhone

> On Aug 2, 2016, at 5:12 PM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> Not at all, but try it first, if you're not a chicken.  (grin)
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Naima Leigh via Cookinginthedark Sent: 
> Tuesday, August 02, 2016 4:00 PM To: cookinginthedark@acbradio.org Cc: Naima 
> Leigh Subject: [CnD] Hello Charles 
> Do you mind if I share your HOTTT! Chili recipe?
> 
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[CnD] unsubscribe

[Janet Hardcastle via Cookinginthedark]

unsubscribe

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[CnD] unsubscribe

[Janet Hardcastle via Cookinginthedark]

unsubscribe

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[CnD] unsubscribe

[Janet Hardcastle via Cookinginthedark]

 

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Re: [CnD] filling muffin tins

[Janet Acheson via Cookinginthedark]

> Wow, I love the idea of the final with a wide opening at the smaller end. I 
> am going to get one to use with a set of special scoops I have. I got them at 
> bed bath and beyond. There are three scoops in the set, each one of them 
> corresponds to the three regular size muffin tin pans. One for the mini 
> muffins, one for the standard size muffins, and one for the supersized 
> muffins. Thanks so much for such a wonderful tip!
> 
> 
> Date: Tue, 26 Apr 2016 13:31:11 -0400
> From: Penny Reeder 
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Filling Muffin Tins
> 
> 
> Yes, in the canning supplies section. Here's a link at Amazon.com:
> http://www.amazon.com/Back-Basics-Canning-Funnel-176/dp/B000FKHLOS
> 
> On 4/26/16, Teresa Mullen via Cookinginthedark
>  wrote:
>> And you can get this anywhere like Walmart? Thanks for the tip
>> 
>> Teresa MullenSent from my iPhone
>> 
>>> On Apr 25, 2016, at 5:02 PM, Penny Reeder via Cookinginthedark
>>>  wrote:
>>> 
>>> This is how I fill muffin tins. What you need is a funnel. The funnel that
>>> works for filling muffin tins is called a canning funnel -- also sometimes
>>> a "jar filler." It has a wide top and a wide opening at the bottom, wide
>>> enough to fit inside a half-pint-size canning jar. Stick the funnel inside 
>>> each greased muffin cup, scoop in a third-to-a-half cup of batter, then
>>> move on to the next muffin cup. It also helps to cover the top of the pan 
>>> with a light film of oil or butter so it's easy to remove any cooked-on
>>> batter drips. The canning funnel -- make sure to buy one made of metal! --
>>> is also a perfect biscuit and round cookie cutter, and an excellent guide
>>> for distributing pancake batter into a griddle.HTH, Penny
>>> 
>>> 
 On Apr 23, 2016, at 12:27 PM, Lori Castner via Cookinginthedark
  wrote:
 
 Hi, Everyone,
 
 I love muffins, and I enjoy baking them. But I do not enjoy filling the
 muffin cups with batter, and no matter what technique I try, it is a
 messy job. I have used a small scoop, a collapsible measuring cup, and 
 even just a table spoon, but still it's messy.
 
 
 
 Does anyone have a technique for filling muffin tins with little mess.
 
 Thanks.
 Lori
 

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Re: [CnD] Off topic: Changing email addresses

[Janet Hardcastle via Cookinginthedark]

unsubscribe





-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 05, 2016 3:33 PM
To: cookinginthedark@acbradio.org; Noah Tobias Carver
Subject: Re: [CnD] Off topic: Changing email addresses

send an unsubscribe for your old email address, and in the subject line put 
the word unsubscribe and then add your new email by doing the same by 
putting the word subscribe in the subject line. semda blank email to 
cookinginthedark-requ...@acbradio.org

-Original Message- 
From: Noah Tobias Carver via Cookinginthedark
Sent: Friday, February 05, 2016 2:59 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Off topic: Changing email addresses

Hi all,

I am changing email addresses soon, so I was wondering how I would go about 
changing the address for the cooking in the dark mailing list. I would 
appreciate if I could get any feedback, as I'd like to change this as soon 
as possible.

Sincerely yours,

Noah Tobias Carver
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-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2015.0.6176 / Virus Database: 4522/11560 - Release Date: 02/05/16

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Checked by AVG - www.avg.com
Version: 2015.0.6176 / Virus Database: 4489/11386 - Release Date: 01/12/16
Internal Virus Database is out of date.

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Re: [CnD] Off topic: Changing email addresses

[Janet Hardcastle via Cookinginthedark]

unsubscribe
unsubscribe

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 05, 2016 3:33 PM
To: cookinginthedark@acbradio.org; Noah Tobias Carver
Subject: Re: [CnD] Off topic: Changing email addresses

send an unsubscribe for your old email address, and in the subject line put 
the word unsubscribe and then add your new email by doing the same by 
putting the word subscribe in the subject line. semda blank email to 
cookinginthedark-requ...@acbradio.org

-Original Message- 
From: Noah Tobias Carver via Cookinginthedark
Sent: Friday, February 05, 2016 2:59 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Off topic: Changing email addresses

Hi all,

I am changing email addresses soon, so I was wondering how I would go about 
changing the address for the cooking in the dark mailing list. I would 
appreciate if I could get any feedback, as I'd like to change this as soon 
as possible.

Sincerely yours,

Noah Tobias Carver
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No virus found in this message.
Checked by AVG - www.avg.com
Version: 2015.0.6176 / Virus Database: 4522/11560 - Release Date: 02/05/16

-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2015.0.6176 / Virus Database: 4489/11386 - Release Date: 01/12/16
Internal Virus Database is out of date.

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Re: [CnD] Off topic: Changing email addresses

[Janet Hardcastle via Cookinginthedark]

unsubscribe

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 05, 2016 3:33 PM
To: cookinginthedark@acbradio.org; Noah Tobias Carver
Subject: Re: [CnD] Off topic: Changing email addresses

send an unsubscribe for your old email address, and in the subject line put 
the word unsubscribe and then add your new email by doing the same by 
putting the word subscribe in the subject line. semda blank email to 
cookinginthedark-requ...@acbradio.org

-Original Message- 
From: Noah Tobias Carver via Cookinginthedark
Sent: Friday, February 05, 2016 2:59 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Off topic: Changing email addresses

Hi all,

I am changing email addresses soon, so I was wondering how I would go about 
changing the address for the cooking in the dark mailing list. I would 
appreciate if I could get any feedback, as I'd like to change this as soon 
as possible.

Sincerely yours,

Noah Tobias Carver
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Checked by AVG - www.avg.com
Version: 2015.0.6176 / Virus Database: 4522/11560 - Release Date: 02/05/16

-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2015.0.6176 / Virus Database: 4489/11386 - Release Date: 01/12/16
Internal Virus Database is out of date.

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Re: [CnD] African Chicken

[Janet Acheson via Cookinginthedark]

Do the peanuts real soft, mushy? 
Do you use fresh roasted nuts or from a can/jar?  

> From: Mike and Jenna via Cookinginthedark
> Sent: Thursday, March 03, 2016 3:29 PM
> Subject: [CnD] African Chicken Peanut Stew Recipe
> 
> African Chicken Peanut Stew Recipe
> 
> Prep time: 20 minutes
> Cook time: 1 hour, 55 minutes
> Yield: Serves 6-8
> 
> 
> Use chicken legs, thighs or wings for this recipe. They have more flavor and 
> will hold up better with the flavors of the stew than breast meat.
> 
> Add to shopping list
> 
> Ingredients
> 2-3 pounds chicken legs, thighs and/or wings
> 3 Tbsp vegetable oil
> 1 large yellow or white onion, sliced
> A 3-inch piece of ginger, peeled and minced
> 6-8 garlic cloves, chopped roughly
> 2-3 pounds sweet potatoes, peeled and cut into chunks
> 1 15-ounce can of crushed tomatoes
> 1 quart chicken stock
> 1 cup peanut butter
> 1 cup roasted peanuts
> 1 Tbsp ground coriander
> 1 teaspoon cayenne, or to taste
> Salt and black pepper
> 1/4 to 1/2 cup of chopped cilantro
> 
> Method
> 
> 1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt
> the chicken pieces well, pat them dry and brown them in the oil. Don't crowd 
> the pot, so do this in batches. Set the chicken pieces aside as they brown.
> 
> 2 Saut? the onions in the oil for 3-4 minutes, stirring often and scraping 
> any browned bits off the bottom of the pot. Add the ginger and garlic and
> saut? another 1-2 minutes, then add the sweet potatoes and stir well to 
> combine.
> 
> 3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, 
> coriander and cayenne and stir well to combine. Bring to a simmer and taste 
> for salt, adding more if needed. Cover the pot and simmer gently for 90
> minutes (check after an hour), or until the chicken meat easily falls off
> the bone and the sweet potatoes are tender.
> 
> 4 Remove the chicken pieces and set them in a bowl to cool, until cool
> enough to touch. Remove and discard the skin if you want, or chop it and put
> it back into the pot. Shred the meat off the bones and put the meat back in
> the pot.
> 
> 5 Adjust the seasonings for salt and cayenne, then add as much black pepper 
> as you think you can stand?the stew should be peppery. Stir in the cilantro 
> and serve by itself, or with simple steamed rice.
> 
> 
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Re: [CnD] Cookinginthedark Digest, Vol 77, Issue 8

[Janet Acheson via Cookinginthedark]

Hi, Sugar. 
I am a recipe driven person for this event so I cut down on practice runs and 
practice costs. Also I am thinking of a non tomato based vegi lasagna, but I am 
not tied to that. I want firm vegies, not mushy and I need guidance in this. 

Thanks! 
> 
> Message: 6
> Date: Thu, 18 Feb 2016 16:51:28 -0800
> From: "Sugar" <sugarsy...@sbcglobal.net>
> To: <cookinginthedark@acbradio.org>
> Subject: Re: [CnD] Italian meal for Dining in the Dark
> Message-ID: <01cd01d16aaf$ab591c60$020b5520$@sbcglobal.net>
> Content-Type: text/plain;charset="utf-8"
> 
> Hi as far as the spaghetti goes, can't you just use the meat sauce with 
> veggies and omit any meat
> sugar
> 
> There is speaking grace. Colossians 4:6 says, ?Let your speech be always with 
> grace, seasoned with salt, that ye may know how ye ought to answer every man.?
> ~Blessings, Sugar
> 
> 
> -Original Message-
> From: Janet Acheson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, February 18, 2016 4:05 PM
> To: cookinginthedark@acbradio.org
> Cc: Janet Acheson
> Subject: [CnD] Italian meal for Dining in the Dark
> 
> 
> Greetings, All! 
> My class is hosting our second annual Dining in the Dark at the high school 
> where I teach.  I am looking for a few things. 
> 
> 
> 1. Vegetarian lasagna recipe that does not have mushrooms or eggplant. It 
> could be vegan but it must be vegetarian. 
> 2. Dessert recipe for making cannoli without almond extract. 
> 3. Other dessert ideas. 
> 4. Ideas for tactile table decorations. 
> 
> 
> Our first Dining in the Dark was an overwhelming success.  However it was 
> insanely hectic as the menu items required a lot of last minute work.  I am 
> hoping to lessen that aspect this year and be able to focus more time with 
> the students on prep methods that support future food prep steps. 
> 
> 
> I know sharing here is important but if you wish you may contact me off list. 
>  I will post a full menu with recipes used and general information upon the 
> successful completion of the even to be held in mid March.
> 
> 
> Thanks so much! 
> 
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[CnD] Italian meal for Dining in the Dark

[Janet Acheson via Cookinginthedark]

Greetings, All! 
My class is hosting our second annual Dining in the Dark at the high school 
where I teach.  I am looking for a few things. 


1. Vegetarian lasagna recipe that does not have mushrooms or eggplant. It could 
be vegan but it must be vegetarian. 
2. Dessert recipe for making cannoli without almond extract. 
3. Other dessert ideas. 
4. Ideas for tactile table decorations. 


Our first Dining in the Dark was an overwhelming success.  However it was 
insanely hectic as the menu items required a lot of last minute work.  I am 
hoping to lessen that aspect this year and be able to focus more time with the 
students on prep methods that support future food prep steps. 


I know sharing here is important but if you wish you may contact me off list.  
I will post a full menu with recipes used and general information upon the 
successful completion of the even to be held in mid March.


Thanks so much! 


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Re: [CnD] Question

[Janet Hardcastle via Cookinginthedark]

unsubscribe

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, November 22, 2015 6:11 PM
To: cookinginthedark@acbradio.org; Victoria
Subject: Re: [CnD] Question

yes, the blindmicemegamall does have facebook. there is a link on the home 
page. go to   blindmicemegamall.com   and you will find it on the home page. 
if you have any more question, just email me and I will help.

-Original Message- 
From: Victoria via Cookinginthedark
Sent: Sunday, November 22, 2015 1:55 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Question



This is for whoever cares to tackle this one.



I thought on one of the cooking shows Dale said that the blind mice has a
facebook page.  However, when I tried plugging in it, it said something
about a musical group.  Does blind micemart in fact have a facebook page?
If so, how does one find it?







Victoria E Gilkerson







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Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net 

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[CnD] unsubscribe

[Janet Hardcastle via Cookinginthedark]

unsubscribe

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[CnD] unsubscribe

[Janet Hardcastle via Cookinginthedark]

unsubscribe

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Re: [CnD] question about a chicken and rice recipe

[Janet Acheson via Cookinginthedark]

Not sure how The mushy rice problem can be sreolved I want to chicken I'm going 
to cook an extended period of time.  When I looked up crockpot rice recipes the 
total cooking time never exceeded 2.5 hours. This is an interesting problem. 
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Re: [CnD] Urgently Need a program title

[Janet Acheson via Cookinginthedark]

For those of you with a glib, creative, snarky tongue, please feel free to 
submit a program title for my grant proposal. It needs to be something catchy, 
something creative. 


Janet

>> Send Cookinginthedark mailing list submissions to
>>   cookinginthedark@acbradio.org
>> 
>> To subscribe or unsubscribe via the World Wide Web, visit
>>   http://acbradio.org/mailman/listinfo/cookinginthedark
>> or, via email, send a message with subject or body 'help' to
>>   cookinginthedark-requ...@acbradio.org
>> 
>> You can reach the person managing the list at
>>   cookinginthedark-ow...@acbradio.org
>> 
>> When replying, please edit your Subject line so it is more specific
>> than "Re: Contents of Cookinginthedark digest..."
>> 


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[CnD] Urgently Need Input: Setting up a kitchen

[Janet Acheson via Cookinginthedark]

I am in the process of writing a grant proposal for which I have been given, as 
usual, very short notice. I am, for those of you who did not know, a teacher of 
the visually impaired at a large high school. I am requesting the funds to set 
up a kitchen that will enable me to more fully implement daily living skills 
activities. We have already been donated major appliances. The school has 
provided a separate room and has had the appliances connected which might not 
sound like a big deal, but believe me, in a school system this is a big deal. 
The support has been great. Last year my students provided a dining in the dark 
experience for invited faculty. We plan to do the same again this year.

The expense of all of these activities has fallen completely on myself. Being 
awarded this grant would be a great relief for me.

So here is what I am asking of all of you. Would you all please send me 
messages with lists of what you feel would be essential for the kitchen of a 
beginner blind cook. Try to be as specific as possible and include the source 
(where it can be purchased) as I must have a detailed list for the grant 
proposal. If you think your item might sound a bit odd to non-B/VI people, 
write a one sentence rationale.

Some areas of thought include accessible small appliances, gadgets that provide 
enhanced safety or accessibility, basic kitchen essentials with small but 
helpful designs, labeling methods, items or techniques that help in shopping 
and meal planning (can even include accessible software).

The ultimate goal of my proposal includes Who planting, shopping, menu and 
recipe creation, food preparation,, serving, and cleanup. Finally, the students 
will prepare a cookbook that will also include their own kitchen gadget reviews 
and cooking tips for the blind produced in braille and large print.

Here's the really bad news… my proposal must be completed by Sunday night. I 
plan to request the maximum allowed in the application process which is $1000.

Thank you all for any and all ideas you are able to provide.

Janet







>
> Send Cookinginthedark mailing list submissions to
>cookinginthedark@acbradio.org
>
> To subscribe or unsubscribe via the World Wide Web, visit
>http://acbradio.org/mailman/listinfo/cookinginthedark
> or, via email, send a message with subject or body 'help' to
>cookinginthedark-requ...@acbradio.org
>
> You can reach the person managing the list at
>cookinginthedark-ow...@acbradio.org
>
> When replying, please edit your Subject line so it is more specific
> than "Re: Contents of Cookinginthedark digest..."
>
>
>
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[CnD] Question: Bacon in the oven

[Janet Acheson via Cookinginthedark]

I know there was a bit of discussion about this, and somehow I must have missed 
it. Could somebody give specific advice on how to accomplish crispy bacon, in 
other words well done, in the oven?

1. Have you used a special style of pan to help keep the grease/fat away from 
the bacon?

2. Cook at what temperature and for about how long? 

3. Would you recommend any modifications for using a convection oven? 

T.I.A.! 

Sent from my iPhone
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Re: [CnD] directions to food boxes- Gary

[Janet Acheson via Cookinginthedark]

Gary,
Although you did not try the website out I, for one, appreciate the effort that 
you put forth in searching for something that might be of assistance. Your 
unselfish use of your personal time is appreciated by many, I am sure.


Message: 3
Date: Sun, 26 Apr 2015 16:52:59 -0500
From: Gary Patterson  gpatterson...@mchsi.com
To: cookinginthedark@acbradio.org, 'Teresa Mullen'
   teresamulle...@gmail.com
Subject: Re: [CnD] Directions to food boxes like macaroni and cheese and
stuff.

The URL is 
http://www.directionsforme.org/

I didn't try it out, but this site looks like what you are looking for.

Gary Patterson 

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Re: [CnD] Directions to food boxes –

[Janet Acheson via Cookinginthedark]

Sent from my iPhone

 Content-Type: text/plain;charset=utf-8
 
 If you have an iPhone, there's an ap called digit eyes.  It locates the bar 
 code on the package, then looks it up and reads the name of the product, 
 cooking directions, nutrition facts and other info printed on the box.
 Abby
 
 -Original Message-
 From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
 Sent: Sunday, April 26, 2015 12:31 PM
 To: cookinginthedark@acbradio.org; 'Teresa Mullen'
 Subject: Re: [CnD] Directions to food boxes like macaroni and cheese and 
 stuff.
 
 directionsforme.org 
 
 
 Fear is just excitement in need of an attitude adjustment! 
 -Original Message-
 From: Teresa Mullen via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org]
 Sent: Sunday, April 26, 2015 12:38 PM
 To: [cookinginthedark@acbradio.org]
 Subject: [CnD] Directions to food boxes like macaroni and cheese and stuff.
 
 Hello everyone I hope I don't step out of bounds here. But is there any 
 websites I know there are some, but I forgot the websites for directions to 
 for example like kraft macaroni and cheese or they'll Vida and cheese that's 
 just an example but things like for Betty Crocker cakes and rice products? I 
 greatly appreciate your help and again I hope I'm not stepping on toes here.
 
 Teresa MullenSent from my iPhone
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 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
 
 --
 
 Message: 3
 Date: Sun, 26 Apr 2015 16:52:59 -0500
 From: Gary Patterson  gpatterson...@mchsi.com
 To: cookinginthedark@acbradio.org, 'Teresa Mullen'
teresamulle...@gmail.com
 Subject: Re: [CnD] Directions to food boxes like macaroni and cheese
andstuff.
 Message-ID: 008c01d0806b$5dbe6840$193b38c0$@mchsi.com
 Content-Type: text/plain;charset=utf-8
 
 The URL is 
 http://www.directionsforme.org/
 
 I didn't try it out, but this site looks like what you are looking for.
 
 Gary Patterson
 
 -Original Message-
 From: Teresa Mullen via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org] 
 Sent: Sunday, April 26, 2015 12:39 PM
 To: [cookinginthedark@acbradio.org]
 Subject: [CnD] Directions to food boxes like macaroni and cheese and stuff.
 
 Hello everyone I hope I don't step out of bounds here. But is there any 
 websites I know there are some, but I forgot the websites for directions to 
 for example like kraft macaroni and cheese or they'll Vida and cheese that's 
 just an example but things like for Betty Crocker cakes and rice products? I 
 greatly appreciate your help and again I hope I'm not stepping on toes here.
 
 Teresa MullenSent from my iPhone
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 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
 
 --
 
 Message: 4
 Date: Sun, 26 Apr 2015 17:04:27 -0500
 From: Charles Rivard wee1s...@fidnet.com
 To: cookinginthedark@acbradio.org,gpatterson...@mchsi.com
 Subject: Re: [CnD] Directions to food boxes like macaroni and cheese
andstuff.
 Message-ID: AEA6BCEF0ACB40F796862EF1FEA30249@D4FY50L1
 Content-Type: text/plain; format=flowed; charset=utf-8;
reply-type=original
 
 Just curious as to how you know it is possibly what someone is looking for 
 if you haven't tried it?
 
 ---
 Be positive!  When it comes to being defeated, if you think you're finished, 
 you! really! are! finished!
 - Original Message - 
 From: Gary Patterson via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; 'Teresa Mullen' 
 teresamulle...@gmail.com
 Sent: Sunday, April 26, 2015 4:53 PM
 Subject: Re: [CnD] Directions to food boxes like macaroni and cheese and 
 stuff.
 
 
 The URL is
 http://www.directionsforme.org/
 
 I didn't try it out, but this site looks like what you are looking for.
 
 Gary Patterson
 
 -Original Message-
 From: Teresa Mullen via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org]
 Sent: Sunday, April 26, 2015 12:39 PM
 To: [cookinginthedark@acbradio.org]
 Subject: [CnD] Directions to food boxes like macaroni and cheese and 
 stuff.
 
 Hello everyone I hope I don't step out of bounds here. But is there any 
 websites I know there are some, but I forgot the websites for directions 
 to for example like kraft macaroni and cheese or they'll Vida and cheese 
 that's just an example but things like for Betty Crocker cakes and rice 
 products? I greatly appreciate your help and again I hope I'm not stepping 
 on toes here.
 
 Teresa MullenSent from my iPhone
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[CnD] Re; Baking Chicken

[Janet Acheson via Cookinginthedark]

Absolutely, putting the spices under the skin will significantly help 
distribute the taste throughout the meet. Naturally, you can do this dry, 
however, mixing the spices with a little bit of olive oil or butter will also 
help to moisten the meat. Let the chicken marinate with the mixture under the 
skin for 1 to 2 hours, or even overnight setting in the refrigerator. 

Sent from my iPhone

 On Apr 24, 2015, at 12:00 PM, cookinginthedark-requ...@acbradio.org 
 cookinginthedark-requ...@acbradio.org wrote:
 
 Message: 1
 
 Hi everyone,
 Wondering if I'm remembering this right. If I put garlic or other spices 
 under the skin, will that help the chicken pieces not be 
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Re: [CnD] a dish I make and some questions

[Janet Acheson via Cookinginthedark]

Well, omit the cheese and sour cream. Instead of these great your own cheese, 
perhaps something with a bit of spice? I specifically say to great your own 
cheese because I have found that the cheeses that come already grated do not 
melt well. I have read this is because they are coated with a substance that 
helps to prevent them from sticking. In Lieu of the sour cream being inside 
your taco grande save it for a topping along with some fresh snipped cilantro 
and chopped scallions. 


 Message: 7
 Date: Wed, 11 Mar 2015 10:11:50 -0400
 From: Mike and Jenna schwal...@gmail.com
 To: cookinginthedark@acbradio.org
 Subject: [CnD] a dish I make and some questions
 Message-ID: 06d001d05c05$51a53dc0$f4efb940$@gmail.com
 Content-Type: text/plain;charset=us-ascii
 
 Hi,
 
 I make this dish wich is kind of a rp off of taco bells natcho bell grandae.
 
 I fry up some hamburger and and a packet of taco seasoning mix. I will be
 switching out the store bought mix once I find a recipe for homemade
 seasoning that I like.
 
 In a microwave safe bowl I add 1 can refried beans. I have not tried making
 these from scratch yet but will be doing this at some point to. I also add a
 jar of natcho cheese from a jar. I will be replacing this as well when I
 find a recipe my wife and I like.
 
 I microwave it until it is hot. In are microwave it takes about 4 minutes
 with having to stir it every so often. 
 
 After the beans and the cheese are cooked together I add the meet and stir.
 I add some sour cream and some onions and mix some more.
 
 This is usually a dip so it is usually served with tostitos.
 
 Here is my question and I am pretty sure it is simple and I am missing
 something. This turns out a bit thin but my wife likes the idea of using
 this in taco shells. Anyone have any good ideas for thickening this? 
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[CnD] Please vote – a follow up

[Janet Acheson via Cookinginthedark]

Thank you thank you thank you to everyone who helped my class by voting for my 
school in the IKEA competition. We won for the city of Miami! I Kia will come 
into the school and remodel and existing area into a functioning home living 
space complete with a kitchen, living area,  and laundry room. I know the folks 
on this list can really appreciate how much I hope this will be two high school 
students. 

Thank you all who voted, every vote counted! 



Sent from my iPhone
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Re: [CnD] OT: please consider helping my B/VI students Vote online

[Janet Acheson via Cookinginthedark]

Gary, 
When you land on that page the cursor will already be positioned in the area 
where you need to type in what is seen above the input box. If you cannot see 
it, there is an audio prompt for what you need to input. This is a security 
measure used to ensure that people do not utilize an automated voting system. 
By making you enter what you see or hear they are ensuring that an individual, 
a human being, is making the vote. 

Thank you so much for helping us out.


 Message: 3
 Date: Tue, 24 Feb 2015 15:52:20 -0600
 From: Gary Patterson  gpatterson...@mchsi.com
 To: cookinginthedark@acbradio.org,'Janet Acheson'
vine...@aol.com
 Subject: Re: [CnD] OT: please consider helping my B/VI students ? Vote
online
 Message-ID: 012a01d0507c$2a34e220$7e9ea660$@mchsi.com
 Content-Type: text/plain;charset=utf-8
 
 I don't understand where one gets the information for step 3.
 
 3. You will be taken to a new window where you will fill in your e-mail and 
 copy the security graphic or audio clip.
 
 Gary Patterson
 
 -Original Message-
 From: Janet Acheson via Cookinginthedark 
 Sent: Tuesday, February 24, 2015 8:29 AM
 To: [cookinginthedark@acbradio.org]
 Subject: OT: please consider helping my B/VI students Vote online
 
 
 Dear Cooking Friends,
 I am asking that you consider voting for the school at which I work, G. Homes 
 Braddock senior high, to win a local IKEA contest that would provide a 
 cooking and dining area classroom  laundry facility in an apartment style 
 area.  I teach at a great school that has allowed my students to host a 
 Dining in the Dark event this year. As many of you know it is not always easy 
 to address the many homemaking skills that each of us needs and this is 
 especially true in a public school setting. This facility would guarantee the 
 b/vi students a fantastic place in which to experience independent homemaking 
 skills. 
 
 Please consider voting every day between now through March 2. Directions are 
 below. You will not receive spam.
 
 Please pass this on. 
 Please do this every day from now through March 2. 
 
 PLEASE HELP - this will give us a facility to teach daily living skills. 
 Vote for Braddock! 
 1. Go to www.IKEA-USA.com
 2. Click on the ?Click here to vote?.  It is on the right side of the page 
 under the heading ?The IKEA Life Improvement Co-Worker Challenge Begins!? 
 3. You will be taken to a new window where you will fill in your e-mail and 
 copy the security graphic or audio clip. 
 Then click on the ?NEXT? button. 
 4. On the new screen, click the NEXT button. 
 5. On the next page select ?FL., Miami? from the drop-down menu. 
 You will then see three programs in Miami. 
 Click on ?Success Transition Education Program for Students? 
 6. Finally, scroll to the bottom of the screen and click on the Submit button.
 
 Thank you for your time and consideration, Janet
 
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[CnD] OT: please consider helping my B/VI students – Vote online

[Janet Acheson via Cookinginthedark]

Dear Cooking Friends,
I am asking that you consider voting for the school at which I work, G. Homes 
Braddock senior high, to win a local IKEA contest that would provide a cooking 
and dining area classroom  laundry facility in an apartment style area.  I 
teach at a great school that has allowed my students to host a Dining in the 
Dark event this year. As many of you know it is not always easy to address the 
many homemaking skills that each of us needs and this is especially true in a 
public school setting. This facility would guarantee the b/vi students a 
fantastic place in which to experience independent homemaking skills.

Please consider voting every day between now through March 2. Directions are 
below. You will not receive spam.

Please pass this on.
Please do this every day from now through March 2.

PLEASE HELP - this will give us a facility to teach daily living skills.
Vote for Braddock!
1. Go to www.IKEA-USA.com
2. Click on the “Click here to vote”.  It is on the right side of the page 
under the heading “The IKEA Life Improvement Co-Worker Challenge Begins!”
3. You will be taken to a new window where you will fill in your e-mail and 
copy the security graphic or audio clip.
Then click on the “NEXT” button.
4. On the new screen, click the NEXT button.
5. On the next page select “FL., Miami” from the drop-down menu.
You will then see three programs in Miami.
Click on “Success Transition Education Program for Students”
6. Finally, scroll to the bottom of the screen and click on the Submit button.

Thank you for your time and consideration,
Janet

Sent from my iPhone
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Re: [CnD] question about butter

[Janet Acheson via Cookinginthedark]

I have several comments here and some of them will definitely not be popular 
comments. 
First, I cannot stand those little packets of butter that come to you FROZEN! 
Who in the world serves hot bread with frozen butter? When this happens I very 
untactfully sneak it under my thigh or hold it between my hands to warm the 
butter. Yes I know that sounds disgusting, but I really don't care, I hate 
frozen butter on my nice warm bread. Once I warm the butter up at spreads quite 
nicely whether I use it with a knife or just plop the thing on the bread. 
Actually, I never plop it on the bread. I always use a knife. I do it as 
described by an earlier poster by partially unwrapping it and being able to 
hold the butter by the wrapper. 
Next, you can always request that you receive butter in one of the small sauce 
cups. I find this much easier to manage. However, you must specify butter 
because oftentimes restaurants will only have margarine for these containers. 
There are my deep dark tacky secrets. 

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[CnD] Braille a bowl freezer labels

[Janet Acheson via Cookinginthedark]

Who sells the brailleable freezer labels?

Sent from my iPhone
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Re: [CnD] How to quickly dry lettuce?

[Janet Acheson via Cookinginthedark]

After I wash my lettuce I do not put it into anything plastic. For a head of 
iceberg lettuce, I simply wrap it in a long piece of paper towel. For Romain 
lettuce I wash only what I intend to use. If I have leftover washed Romain I 
lay it out on a paper towel and roll up the paper towel so that no more than 
two pieces of romaine or side-by-side in the role. As mentioned earlier, I can 
reuse this to wrap up the next batch because it is not dirty there was only 
clean Romain in these layers of paper towels. Finally, for those prewashed and 
bagged lettuce is and salad green mixes, naturally I do wash them and then I 
lay them out to dry and again, I store them wrapped up in a paper towel in my 
refrigerator crisper box. Plastic is the enemy of produce smile
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Re: [CnD] Ground Beef

[Janet Acheson via Cookinginthedark]

When I buy ground beef I brown it immediately. That means I can buy a larger 
quantity (family pack) and save money. I have a basic recipe from which I can 
make many family favorites. This is ground beef with onions, peppers, and 
garlic. Sometimes I will add in seasonings for a specific type of food. For 
example, I may add oregano, Italian seasoning, and other familiar Italian or 
Spanish based spices. In another batch I may add taco style seasonings. I put 
these into plastic bags and label the bags. This way when I am going to make 
tacos or spaghetti sauce I can simply pull a bag out in the morning and the 
meet will be thawed that afternoon ready to be embellished with other culinary 
delights. 
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Re: [CnD] Filling and Labeling Freezer Bags

[Janet Acheson via Cookinginthedark]

Filling the bags can be a very messy process. When I am dealing with something 
that has any significant liquid content this is what I do: I put the bag inside 
another container, usually round. I do this in such a way that the top of the 
bag is folded over the edge of the container. I then put the container down 
into my sink. By putting it in the sink if I do spill it is much easier to 
clean up. I pour my mixture into the bag that is set inside the container. When 
finished I am able to pull the edges up and sealed the back while it is still 
setting inside the container, again, to contain any possible spillage. 

Sent from my iPhone
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Re: [CnD] using aluminum foil

[Janet Acheson via Cookinginthedark]

When you on roll it from the box, the shiny side is down, not facing you, that 
is face down. You should be placing food on the non-shiny side. The more 
reflective side should be facing the food source, the outside. 

Basically, directions are very easy: Pull it out of the box and set it down on 
the counter, on your pan etc. and you will be placing it in the correct 
position to put your food on the top.

Sent from my iPhone
Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Sunday, February 01, 2015 7:51 AM
To: cooking in the dark list
Subject: [CnD] using aluminum foil?

When using aluminum foil, should the shiny side face in?, or out.  Thanks.

---
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Re: [CnD] distractions in the kitchen

[Janet Acheson via Cookinginthedark]

I am fortunate enough to have a pretty fancy spice rack in my cabinet. However 
fancy does not make use. I store my spices with braille labeler and in 
alphabetical order. I reuse containers. In other words when I buy new spices I 
put them in the older already labeled in braille containers. 

I too use trays. They help tremendously when it comes to clean up. 

Sent from my iPhone

 On Feb 1, 2015, at 12:00 
   1. Re:  Distractions in
 The kitchen
 
 I really like the idea of placing everything on a tray.  That way I could 
 tell myself, Jeri, put the  mixing spoon or the knife on the tray and not in 
 some crazy place onn the counter where you know you will toss the hand towl 
 or pan of cookies on top of it. I'm going to start using a tray. Thanks for 
 the idea's.
 
 
 
 Sent from jeri's iPhone
 
 On Jan 31, 2015, at 8:04 AM, Linda Yacks via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hello,
 
 
 
 Many really good suggestions have been made on this subject. I will tell you
 that I think I spend half my life looking for something. I am really trying
 to work on this especially since I know that this is a real problem for
 older folks and, since I already have a problem.well, you can see where that
 is going.
 
 
 
 I recently purchased a set of plastic trays from amazon. These are really
 helpful.  However, a jelly roll pan works really nicely too. I like to work
 on the cooky sheet to help keep stuff together and to keep my counter clean.
 If I spill something, just take the tray to the sink or trash.
 
 
 
 Thankfully, I have a counter next to the stove and I have a tray there as
 well. I place all cooking utensels on the tray when I am not using them.
 
 
 
 I got tired of digging through a cupboard of spices to find the one I
 needed, so I got myself some plastic storage containers and put the spices
 in them. Now, I just pull out the containers and begin my search.
 
 
 
 I will tell all of you that if you can possibly afford it, or save up for
 it, the bar code scanner from Envision America is such a life saver. You
 might call and ask them if they have any reconditioned ones since that is
 how I have been able to afford mine. I love it!
 
 
 
 So, happy fixing.
 
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Re: [CnD] Frustrations in the kitchen sometimes

[Janet Hardcastle via Cookinginthedark]

Howdy all good beringing to the counter all organizzed but when you have
another person in the same space sighted weather old of young and thy are in
such a hurry so easy to get all stressed out to find what you wanted just
inches away froumk where you put such.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dale via Cookinginthedark
Sent: Friday, January 30, 2015 2:13 PM
To: cookinginthedark@acbradio.org; Jeri Milton
Subject: Re: [CnD] Frustrations in the kitchen sometimes

Losing something you just had in your hand a second ago will drive you
crazy!
Where did I put it? I have asked myself a million times it seems.

It especially gets on my nerves when we have to stop recording a 
Cooking in the Dark show so I can find what I just had  in my hand...

To help me keep my blood pressure down, I have tried to teach myself 
to put things back where they go after I have used them
I am still trying to teach myself this.
Getting better but I did lose the hot sauce today...

I have taught myself to lean my cooking utensil, spoon, spatula, 
tongs, etc, in the sink...
actually I lean them in the front left and corner of my sink.
That way when I need to grab the utensil, I always know where they are...
Keep on trucking Jerry!
Heck, once when I was making a meat loaf, I accidentally added a 
package of vanilla pudding...I thought it was my bag of onion and 
mushroom soup mix...
Anyway, that meat loaf was sweet and it was orange! I did not figure 
out why it was that way until after dinner...my wife still won't let 
me live that one down ! (grin)
Dale
Campbell
Owner- Cooking In The Dark List
Cooking In The Dark Home Cook


Hi all.
So sometimes when Im cooking, I forget where I set things down like 
the garlic or a bottle of sauce. The other day I was frying some 
corn taco shells and kept losing the tongs. Sometimes...or most of 
the time the kids will need me for something and I get distracted. 
Does this happen to any of you?

Jeri


Sent from jeri's iPhone
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Re: [CnD] Electric pressure cooker

[Janet Acheson via Cookinginthedark]

I have memorized the display sequence when I tap the different command buttons. 
Then I listen carefully to the pressure cooker to decide if it is doing what I 
have programmed it for to do. definitely not an exact science.  Sometimes I do 
end up resetting it several times. In the end, however, I get the job done.

Sent from my iPhone

 
 Message: 2
 Date: Mon, 26 Jan 2015 07:06:06 -0500
 From: Sharon mt281...@comcast.net
 To: cookinginthedark@acbradio.org,'Janet Acheson'
vine...@aol.com
 Subject: Re: [CnD] Electric pressure cooker
 
 So how do you use it if the read out does not talk?
 Sharon
 
 -Original Message-
 From: Cookinginthedark On
 Behalf Of Janet Acheson via Cookinginthedark
 Sent: Monday, January 26, 2015 6:05 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: Electric pressure cooker
 
 I previously had the larger unit, but I now have the smaller electric
 pressure cooker because it better suits our needs. 
 If you get it, I would recommend downloading the manual for easy reading
 access. I also scanned the cookbook that came with my unit. I had a friend
 who uses them all the time show me how to use it with a few recipes. It
 actually cooks faster than I ever thought possible. I have used it as a
 pressure cooker, a slow cooker, and to keep food warm. I have tried to brown
 meat in it, but I find that is easier to do on the stovetop and then
 transfer the meat to the pressure cooker. I think I have found this
 difficult because of the depth of the cooker. 
 As usual my complaint is that they readout is not audible. Really, is it
 that hard to make appliances talk? 
 
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Re: [CnD] Electric pressure cooker

[Janet Acheson via Cookinginthedark]

I previously had the larger unit, but I now have the smaller electric pressure 
cooker because it better suits our needs. 
If you get it, I would recommend downloading the manual for easy reading 
access. I also scanned the cookbook that came with my unit. I had a friend who 
uses them all the time show me how to use it with a few recipes. It actually 
cooks faster than I ever thought possible. I have used it as a pressure cooker, 
a slow cooker, and to keep food warm. I have tried to brown meat in it, but I 
find that is easier to do on the stovetop and then transfer the meat to the 
pressure cooker. I think I have found this difficult because of the depth of 
the cooker. 
As usual my complaint is that they readout is not audible. Really, is it that 
hard to make appliances talk? 

Sent from my iPhone

 Date: Mon, 26 Jan 2015 electric pressure cookers
 
 Hello,
 tonight we were watching QVC and they had on a pressure cooker that also 
 served as a slow cooker.? it was called the power pressure cooker XL.? I was 
 wondering if anyone had experience with using one of these pressure cookers?? 
 it might be nice to have one apliance that served as both a slow cooker and a 
 pressure cooker. I was also on Utube and was watching a vedio on the electric 
 elete pressure cooker that was on HSN.? I don't think it was also a slow 
 cooker. I was wondering if anyone has had experience with using an electric 
 pressure? cooker? I have one that gos on top of the stove.? I should use it 
 more.? I have a crock pot that needs replacing becuase I somehow broke the 
 knob off of it. or should I say that it was in our computer room that also 
 serves as a room for storage.? it was in the floor and somehow something must 
 have hit it and broke off the knob.? I can still turn it on and off but it 
 isn't as easy.? I was thinking that if I could get one apliance that could
 be used to replace both apliances I might want to look into that.? 
 Bill Deatherage
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Re: [CnD] slicing onions

[Janet Acheson via Cookinginthedark]

I am constantly buying slicers, choppers, and dicers just to find the perfect 
one. I am also rather prejudice in  that I would prefer them not to be 
electric. A wide mandolin that has the ability to adjust thickness can do a 
very nice job. Also, if the onion is sliced to fit the width of a tomato 
slicer, it too can be used to slice uniform onion slices. 

Sent from my iPhone

 On Jan 2, 2015, at 6:42 AM, cookinginthedark-requ...@acbradio.org wrote:
 
 Send Cookinginthedark mailing list submissions to
cookinginthedark@acbradio.org
 
 To subscribe or unsubscribe via the World Wide Web, visit
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 When replying, please edit your Subject line so it is more specific
 than Re: Contents of Cookinginthedark digest...
 
 
 Today's Topics:
 
   1. Re:  Slicing Onions (John Diakogeorgiou)
 
 
 On 12/31/14, Mary Ann via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 A food processor slices evenly.
 
 From: Sandy via Cookinginthedark cookinginthedark@acbradio.org
 Sent: Tuesday, December 30, 2014 10:31 PM
 To: cookinginthedark@acbradio.org; 'janbrown' janbr...@samobile.net
 Subject: [CnD] Slicing Onions
 
 I wonder if there is a gadget out there that would make slicing onions
 evenly easier for us. thanks.
 Sandy
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of janbrown via Cookinginthedark
 Sent: Tuesday, December 30, 2014 12:05 PM
 To: cookinginthedark@acbradio.org; Nancy Martin
 Subject: Re: [CnD] onion question
 
 Chopped works just fine.
 Rings are pretty.
 
 Sent from my iPhone
 
 On Dec 30, 2014, at 11:54 AM, Nancy Martin via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 
 Hi everyone,
 I hope everyone had a good holiday and I wish a happy new year to each of 
 you. In a recipe I posted yesterday, directions were to cut onions in thin 
 rings. Unless that is for the sake of appearance and presentation, I
 don't understand why they shouldn't be finely chopped. It seems to me that 
 chopped onions would get thoroughly cooked more so than the rings. I'm 
 interested
 
 in
 your thoughts.
 Thanks,
 Nancy
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[CnD] Braille cook books

[Janet Acheson via Cookinginthedark]

Greetings! 
I am a teacher of the visually impaired at a large high school in Miami. If 
anyone has a braille cookbook they can part with, please consider donating it 
to my program. 

Most recently my students prepared and hosted a dining in the dark experience 
for selected faculty members. It was a fantastic success.  

I want to reinforce braille literacy along with the food care  preparation 
aspects of my curriculum. I also want to make students aware that there are 
sources of information and products for the blind just as there are for all 
cooks. 

Please email me privately for my home or work address.

Thank you,
Janet Acheson 

Sent from my iPhone
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[CnD] (no subject)

[Janet Hardcastle via Cookinginthedark]

unsubscribe   

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[CnD] unsubscribe

[Janet Hardcastle via Cookinginthedark]

unsubscribe

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[CnD] unsubscribe

[Janet Hardcastle]

unsubscribe
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Re: [CnD] Crockpot Mexican Lasagna

[Janet Hardcastle]

Must admitt like the sound of such going to try such.
THANKS  eh
- Original Message - 
From: kstachey kstac...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Friday, September 20, 2013 7:19 AM
Subject: Re: [CnD] Crockpot Mexican Lasagna



thank you so much! I can't wait to make this.
have a nice weekend everyone,
kathy


Sent via the Samsung Galaxy S™III, an ATT 4G LTE smartphone

 Original message 
From: gail johnson mama-g...@samobile.net
Date:
To: cookinginthedark@acbradio.org
Subject: [CnD] Crockpot Mexican Lasagna


I like this recipe it is versitile.
It is written in an easy to follow style.


Crockpot Mexican Lasagna



Prep time

10 mins



Cook time

4 hours



Total time

4 hours 10 mins






Serves: 6-8



Ingredients


- 12-14 tortillas (I used small corn tortillas)

- 2 cups of shredded Mexican blend cheese

- 1 tbsp of fajita seasoning

- 28oz can of tomatoes

- 15.5 oz can of black beans

- 15.5 oz can corn (or frozen)

- 2 cups of salsa

- 2 cups of shredded chicken (or veggie chicken)

- 1 small onion, chopped


1. Spray crockpot with cooking spray. Lay down layer of tortillas. Each
crockpot will vary in size. Mine took 4 small tortillas to cover the 
bottom.




Next, spread a layer of tomatoes.



2. Sprinkle some chopped onions  black beans on top of the tomatoes.



3. Cover beans with a layer of salsa  apply a generous amount of
fajita seasoning.



4. Next layer on your chicken  corn. (pictured with vegetarian fake 
chicken)




5. Top corn with a layer of shredded cheese.



Like I said, all crockpots are different shapes and sizes. So keep
layering until you are a couple inches from the top. I was able to
repeat the layers 3 times.



When you do reach the top, for the final layer, do a later of
tortillas, topped with the rest of your tomatoes and cheese.



6. Cook on low for 3-4 hours or on high for 2 hours. Top with sour
cream of avocado :)
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Re: [CnD] Spreading Peanut Butter, and Fancy Lines on Frosted Cakes and Brownies!

[Janet Hardcastle]

OMG  your a panic ej
Anthropomorphic Nouns
We are all familiar with a Herd of cows, A Flock of chickens, A School of
fish And a Gaggle of geese.
However, less widely known is:
A Pride of lions, A Murder of crows, (as well as their cousins the rooks
and ravens), An Exaltation of doves And, presumably because they look so
wise: A Parliament of owls.
Now consider a group of Baboons. Baboons are the loudest, most dangerous,
most obnoxious, most viciously aggressive and least intelligent of all
primates. And what is the proper collective noun for a group of baboons?
Believe it or not... A Congress! A CONGRESS OF BABOONS! That pretty much
explains the things that come out of Washington !

TTYL
- Original Message - 
From: o...@rogers.com

To: cookinginthedark@acbradio.org
Sent: Sunday, January 13, 2013 9:22 AM
Subject: Re: [CnD] Spreading Peanut Butter,and Fancy Lines on Frosted Cakes 
and Brownies!




I'm going to take a guess at this one.

Maybe after the frosting is spread, the side of a rubber spatula is used 
to dent the frosting enough to create a wavy line.


And since vision is usually the important thing here, the person makes 
these dents in just the right places to make the wavy lines appear.


Carol B.


- Original Message - 
From: Sandy warren.san...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Sunday, January 13, 2013 4:31 AM
Subject: [CnD] Spreading Peanut Butter,and Fancy Lines on Frosted Cakes 
and Brownies!




Yes, indeed! Sighted people might frown on this, but washing the hands is
the main thing, which, of course, all of us do!
The one thing I still would like to know is when a sighted person puts
frosting on a cake or on a brownie, how do they get those fancy raised
rippley lines on top?
Sandy

Courage is Fear that has said its prayers.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of 
o...@rogers.com

Sent: Saturday, January 12, 2013 8:04 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] spreading peanut butter?


Sandy, I'm glad to have someone on the same side as myself regarding the
issue of using your finger to even out peanut butter spread or any type 
of

other substance like batter in a cake pan.

Like the saying goes:  Fingers were made before forks and knives, when 
you


can't see, the finger is the determining criterion in the art of cooking.

I do use a rubber spatula or the back of a wooden spoon to start; but to 
get


rid of any hills and valleys in the spread, the finger is the final
determinant.

Carol B.


- Original Message - 
From: Sandy warren.san...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Saturday, January 12, 2013 6:06 AM
Subject: Re: [CnD] spreading peanut butter?



I know this sounds crazy, but if you have the knife moistened with
water,
it
will make it glide on bread more easily. I normally do not do peanut
butter
sandwiches, and my kids are all grown and not home, but it used to work 
on
bread or crackers. If you want to be sure it is spread evenly, wet one 
of
your other fingers to give it a good touch, and it also will glide 
really

smoothly!
The reason I said I do not do peanut butter is merely that I cannot 
stand

the stuff! I will make peanut butter cookies for folks.

Courage is Fear that has said its prayers.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy
Sullivan
Sent: Friday, January 11, 2013 3:08 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] spreading peanut butter?


Does anyone know a good way for a blind person to spread peanut
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[CnD] MASSHED POTATOES

[Janet Hardcastle]

Seeking different ideas to make masshed potatoes.
MUCH APPRECIATED
Thanks
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Re: [CnD] Stuffed French Toast Casserole II

[Janet Hardcastle]

I was in a pub last Saturday night, and after drinking a few I noticed two 
very large women at the bar. They both had pretty strong accents, so I 
asked, Hey, are you two ladies from Ireland?


One of them snapped back, saying, It's Wales, you idiot!

I immediately apologized. I said, I'm sorry. Are you two whales from 
Ireland?



- Original Message - 
From: Helen Whitehead hwhiteh...@cogeco.ca

To: cooking-in-the-dark cookinginthedark@acbradio.org
Sent: Wednesday, November 28, 2012 5:36 PM
Subject: [CnD] Stuffed French Toast Casserole II


Stuffed French Toast Casserole II

from my friend Peggy (T  T)

12 slices French bread, about 1/2 thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)

Spread softened cream cheese on half the bread slices. Arrange evenly in the
bottom of a 9 x 13 x 2 baking dish which has been sprayed with Pam or
equivalent.

*At this point you may spread the jam on top of the cream cheese.* Arrange
the remaining slices of bread to cover the cheese. Beat together the eggs,
sugar, milk and vanilla. Pour over bread. Cover with plastic wrap and keep
in the fridge overnight (or 4 - 5 hours). Sprinkle top with brown
sugar/cinnamon mixture and place dish in a 350º preheated oven. Bake about
45 minutes, or until puffed and brown. Serve immediately. Serve with syrup
or fruit topping.

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[CnD] CREAM OF TOMATO SOUP

[Janet]

Howdy searching for a yummy recipe for cream of tomato soup.
THANKS
Yours Sincerely,
Janet l. Hardcastle
jhardcas...@cogeco.ca
MSN:  tripl...@live.ca
Skype: tripleb10
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Re: [CnD] Celery Stalks!

[Janet]

ah oh,
celery the inside is the best for flavor.  But most important is the leafs 
break off and add them to anything for extra good flavor.
LATER
- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net
To: cooking-frie...@yahoogroups.com
Cc: cookinginthedark@acbradio.org
Sent: Saturday, October 30, 2010 2:41 PM
Subject: [CnD] Celery Stalks!


How do I chop up celery, from a celery stalk?
I've never bought celery before, but I want to make some soup soon, and the 
recipes call for celery!


__ Information from ESET Smart Security, version of virus signature 
database 5576 (20101029) __

The message was checked by ESET Smart Security.

http://www.eset.com

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[CnD] TURKEY SOUP

[Janet]

Boiled the turkey carcass but no meat to throw in for the traditional turkey 
soup stew.
Looking for other ideas for usage of the good tasty broth.
THANKS
Yours Sincerely,
Janet l. Hardcastle
jhardcas...@cogeco.ca
MSN:  tripl...@live.ca
Skype: tripleb10 
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Re: [CnD] TURKEY SIDE DISHES

[Janet]

Chipotle Sweet Potatoes

Sounds good how to cook such
THANKS
- Original Message - 
From: Penny Reeder penny.ree...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, October 01, 2010 8:18 PM
Subject: Re: [CnD] TURKEY SIDE DISHES


Hi,
These are our standard turkey side dishes.  The only problem is that
we never delete anything, because each side is someone's favorite,
but we keep adding new ones!

Mashed potatoes
Chipotle Sweet Potatoes
Succotash
Cole Slaw
Scalloped oysters
Cranberry Sauce (2 kinds, whole-berry cranberry sauce and Mama
Stamberg's horseradish Cranberry Sauce)
Applesauce
Sesame Green Beans
Rolls and butter, and gravy to go with the turkey and stuffing, of course!

Now, I'm getting hungry for the Thanksgiving feast and it's only October!
Penny
At 04:53 PM 10/1/2010, you wrote:
Hi,
There is always potato salad, red beans, mashed potatoes, black beans,
vegetable soup, steamed vegetables, yams, sweet potatoes and beets,
and my all time favorite Dominican rice!
Jael

On 10/1/10, Janet jhardcas...@cogeco.ca wrote:
  Howdy just looking for any suggestions for good reliable sides that go 
  with
  a stuffed turkey.
  Thanks in advance.
 
  Yours Sincerely,
  Janet l. Hardcastle
  jhardcas...@cogeco.ca
  MSN:  tripl...@live.ca
  Skype: tripleb10
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[CnD] TURKEY SIDE DISHES

[Janet]

Howdy just looking for any suggestions for good reliable sides that go with 
a stuffed turkey.
Thanks in advance.

Yours Sincerely,
Janet l. Hardcastle
jhardcas...@cogeco.ca
MSN:  tripl...@live.ca
Skype: tripleb10 
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Re: [CnD] TURKEY SIDE DISHES

[Janet]

Dominican rice
Jael love to have the rice recipe.
Thanks
- Original Message - 
From: Jael Espinal jaelespina...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Friday, October 01, 2010 4:53 PM
Subject: Re: [CnD] TURKEY SIDE DISHES


Hi,
There is always potato salad, red beans, mashed potatoes, black beans,
vegetable soup, steamed vegetables, yams, sweet potatoes and beets,
and my all time favorite Dominican rice!
Jael

On 10/1/10, Janet jhardcas...@cogeco.ca wrote:
 Howdy just looking for any suggestions for good reliable sides that go 
 with
 a stuffed turkey.
 Thanks in advance.

 Yours Sincerely,
 Janet l. Hardcastle
 jhardcas...@cogeco.ca
 MSN:  tripl...@live.ca
 Skype: tripleb10
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