[CnD] a salmon loaf recipe

[Jeanne Fike via Cookinginthedark]

Salmon loaf recipe from Our Special 1990 Cookbook submitted by a reader,
Priscilla Marie Houle, Cloquet, MN

ingredients
1 cup soft bread crumbs
½ cup evaporated milk
½ cup water
1 1 pound can salmon, drained and flaked
1 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon minced onion
1 teaspoon lemon juice
2 eggs, separated



Directions

Soak bread crumbs for 10 minutes in milk and water which have been mixed
separately. Add salmon, salt, butter, onion, lemon juice and beaten egg
yolks. Blend. Stir in stiffly beaten egg whites. Put into greased loaf pan.
Bake in preated oven at 350 degrees for 45 minutes. Unmold onto serving
platter and serve with sweet pickle relish.

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Re: [CnD] cooking lists

[Jeanne Fike via Cookinginthedark]

Hi Sue,
Two other recipe lists I know of are: Cozykitchen and Mamas Corner. Mama's 
Corner has a chat list too. Their subscription is as follows (below my name).
Jeanne Wisa Fike
Cozy Kitchen
To subscribe send email to: cozykitchen+subscr...@groups.io

To join the recipe list, send a blank email to:
main+subscr...@mamas-corner.groups.io

To join the chat list, send a blank email to:
chat+subscr...@mamas-corner.groups.io


-Original Message-
From: Sue Staley via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, April 03, 2016 5:41 PM
To: dark
Cc: Sue Staley
Subject: [CnD] cooking lists

Hi,

 

Are there other blind-related cooking lists?

 

Sue 

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[CnD] a braille 2-volume barbecue cookbook for free

[Jeanne Fike via Cookinginthedark]

Hello,

I have the 2-volume braille cookbook called Finger Lickin, Rib Kickin, .
Barbecue cookbook by Jane Butel to give away for free. If interested,
contact me off list at jfike...@charter.net

My only request is that upon receipt, you let me know you have received  it.

 Jeanne Wisa Fike

Finginer Lickin

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Re: [CnD] the braille 2-volume barbecue book

[Jeanne Fike via Cookinginthedark]

Hello,

Thank you to all who emailed me about the braille 2-volume barbecue
cookbook. Someone has claimed it. Sorry I don't have more copies.

The book's full title is Finger Lickin' Rib Stickin' Great Tastin' Hot &
Spicy Barbecue and 

 is still available from National Braille Press as an ebraille download for
$6.95. it is under the our bookstore link and then all books; on page 4 for
those who may want to purchase one.

Thanks again for the interest.

 Jeanne

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Re: [CnD] need spanish rice recipe

[Jeanne Fike via Cookinginthedark]

Hi Sue,
Here's a recipe I've made. It comes from a Better Homes and Gardens Cookbook. 
(below my name)
   Jeanne

Spanish Rice
6 slices bacon (I've been known to omit it)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 28-ounce can tomatoes, cut up
1 cup water
3/4 cup long grain rice
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon pepper
dash bottled hot pepper sauce
In a 10-inch skillet, cook bacon until crisp. Drain on paper toweling. Drain 
fat from pan; reserving 2 tablespoons drippings in skillet. In the bacon 
drippings, cook onion and green pepper till tender. Stir in undrained tomatoes, 
water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper and 
hot pepper sauce. Cover. Simmer about 30 minutes or till rice is done and most 
of the liquid is absorbed. Top with the crumbled bacon. Sprinkle with shredded 
cheddar cheese, if desired. 

-Original Message-
From: Sue Staley via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, May 08, 2016 10:02 AM
To: dark
Cc: Sue Staley
Subject: [CnD] need spanish rice recipe

Hi All,

 

I am going to a cinco de mayo potluck this week and would like recipes for
Spanish rice.

 

Thanks.

 

Sue 

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Re: [CnD] Question about the trim healthy mama recipes?

[Jeanne Fike via Cookinginthedark]

Hello,
Bookshare has both books: Trim Healthy Mama: No More Fads copyright 2012  and 
Trim Healthy Mama Cookbook  copyright 2015 by 
Pearl Barrett and Serene Allison 
 Jeanne

-Original Message-
From: Jennifer Thompson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, May 21, 2016 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: [CnD] Question about the trim healthy mama recipes?

Hi I wondered how many of you have heard of the trim healthy mama 
recipes?  They are 2 sister's that wrote the book.

If you have not heard of the recipes or the book I encourage you all to 
check it out.  The only thing is it's not on audio yet.  I sent a 
message to one of the companies that does the book a year or so ago.  
The first book came out in 2014, and they said they are not putting it 
on audio yet.

The reason I like the recipes is that they use almond and coconut flour.

If you are interested in the book and recipes I encourage all of you to 
call the library for the blind and request trim healthy mama.  If enough 
people call in then possibly they will put it on audio.

We need more health and cook books.

Another book I believe is on audio is J J virgin it is along the same 
lines as trim healthy mama.



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[CnD] testing

[Jeanne Fike via Cookinginthedark]

Haven't seen many messages for a while.

Jeanne

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[CnD] a mashed potato recipeyou might like

[Jeanne Fike via Cookinginthedark]

Hello,

Below’s my name is a mashed potato recipe I’ve made for my family and first
had it last thanksgiving.

   Jeanne

Classic Make-Ahead Mashed Potatoes

>From www.tasteofhome.com



Makes 12 servings (can down size)

Ingredients
5 pounds potatoes peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large egg whites, beaten
1 cup (8 ounces) reduced-fat sour cream
2 teaspoons onion powder
1 teaspoon salt
½ teaspoon pepper
1 tablespoon butter, melted



Directions

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil.
Reduce heat. Cover and cook 15-20 minutes or until tender. Drain.

2. In a large bowl, mash the potatoes with cream cheese. Combine the egg
whites, sour cream, onion powder, salt and pepper; stir into potatoes until
blended. Transfer to a greased 3 quart baking dish. Drizzle with butter.
Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Preheat oven to
350 degrees. Cover and bake 50 minutes. Uncover; bake 5-10 minutes  longer
oruntil a thermometer reads 160 degrees.





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Re: [CnD] unsubscribe

[Jeanne Fike via Cookinginthedark]

Hi, 
You may want to try the following and put unsubscribe in the subject
cookinginthedark-requ...@acbradio.org
Jeanne

-Original Message-
From: Johna Gravitt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, June 13, 2016 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: [CnD] unsubscribe

 

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Re: [CnD] OT Happy 4th

[Jeanne Fike via Cookinginthedark]

Happy 4th to everyone too. In my family it is  a little more special my 3rd 
child, a daughter, celebrates her 23rd birthday today.
Jeanne

-Original Message-
From: Rebecca Manners via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 04, 2016 9:37 AM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners
Subject: Re: [CnD] OT Happy 4th

Happy independence day. 

Becky Manners



Sent from my iPhone

> On Jul 4, 2016, at 8:43 AM, Anna Galassi via Cookinginthedark 
>  wrote:
> 
> Hi, a happy 4th to all who are celebrating.
> Anna
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Re: [CnD] Cooking in the Dark Podcast

[Jeanne Fike via Cookinginthedark]

Hi,
The Cooking in the Dark airs on Saturday night at 10:00 eastern (9:00 central, 
8:00 mountain and 7:00 pacific) on ACB radio mainstream and repeats every 2 
hours into Sunday evening. After that show is Cooking with the Hazelnuts which 
also repeats every 2 hours.
Hth
Jeanne

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 12, 2016 9:06 PM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Cooking in the Dark Podcast

Oh, what time does it come on there? 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Debbra Piening via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 12, 2016 5:13 PM
To: cookinginthedark@acbradio.org
Cc: Debbra Piening
Subject: [CnD] Cooking in the Dark Podcast

No, that's true, it doesn't come up in the search.  I suspect there's
something Dale or Humanware would need to do to add it.  When I listen to
the show via the Stream, I use ACB Radio.


Deb


-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 12, 2016 10:26 AM
To: cookinginthedark@acbradio.org
Cc: Bill
Subject: Re: [CnD] Magic Chef Talking Microwave

I've tried doing that very thing, but no success.
Bill


-Original Message-
From: Sandy via Cookinginthedark
Sent: Tuesday, July 12, 2016 8:40 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Magic Chef Talking Microwave

It does, but well, not really!  Let me explain. I can go to the site and
download and put them into the Stream manually on my computer, but what I
want to know is is there a way to go into podcasts and search for the shows
for  download without having to use the computer? any help or suggestions
would be tremendously appreciated.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Margaret via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 12, 2016 7:53 AM
To: cookinginthedark@acbradio.org
Cc: Margaret
Subject: Re: [CnD] Magic Chef Talking Microwave

Sandy this is Margaret Skinner I have one of the newest victor Reader which
has y fi on it and that is how I get the podcast I hope that help margaret
-Original Message-
From: Sandy via Cookinginthedark
Sent: Monday, July 11, 2016 11:23 PM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Magic Chef Talking Microwave

How did you get the podcast? I mean, is there a direct download, doing the
search on the Stream, or do you go to the site and download it and then
paste the issues into the Stream?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Margaret via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 6:55 PM
To: cookinginthedark@acbradio.org
Cc: Margaret
Subject: Re: [CnD] Magic Chef Talking Microwave

My name is Margaret Skinner I am not sure if this is the right place to ask
this but I have a victor reader that I can get radio shows on I have listen
to cooking in the dark and I hear them talking about blind mice mall is
there a way to get on line to the blind mice mall and if so could some one
please send it to marg1...@comcast.net I would like to learn more about the
blind mice mall that is all Margareta virctor

-Original Message-
From: Ward Dudley via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 2:08 PM
To: cookinginthedark@acbradio.org
Cc: Ward Dudley
Subject: Re: [CnD] Magic Chef Talking Microwave

Knock on wood but mine is three years old and working good.  The really nice
thing about it is it talks so there is no guessing how many beeps or
minutes/seconds or level the power setting is, etc.



On 7/11/2016 12:40 PM, Regina Marie via Cookinginthedark wrote:
> Yes. manual came on disk you can put into the computer. Also can get 
> in
Braille or large print for a charge. I chose to read on my computer.
>
> *smile*
> Regina Marie
> Phone: 916-877-4320
> Email: reginamariemu...@gmail.com
> Follow me: http://www.twitter.com/mamaraquel Find Me:
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandjfm.com
>
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, July 07, 2016 9:04 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Did your microwave come with a user's guide?  If so, in what format or 
> formats?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Regina Marie via Cookinginthedark
> Sent: Thursday, July 07, 2016 8:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Sometimes Blind Mice Mart offers payment plans. Look for the sales 
> when they do and you can

[CnD] to unsubscribe

[Jeanne Fike via Cookinginthedark]

Send message to:

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Re: [CnD] recipes tried by blind people

[Jeanne Fike via Cookinginthedark]

Hello,

I have no stake in thiscookbook, but pass it along for your consideration.
(I have bought several cookbooks from her.) Marjorie Arnott of Chandler, AZ
sells a cookbook with recipes by blind people.  (below my name is the
description.) Her website is www.copper-dots.com and they are also on
blindmicemegamall. They are sent either in braille or she will send it
electronically.

Jeanne
Meals Across the Miles:  A friend and I have compiled a cookbook with
recipes which have been tried and tested by blind people. Some of the
recipes have even been invented by them. Fina's Mexican Stew, Fina's Tuna
Salad, Marjorie's Hash Brown Casserole, Bill's Fried Chicken, Million Dollar
Pie, Best Ever Fudge, and lots more. In two volumes.  $30 





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[CnD] another cookbook of recipes by blind people for your consideration

[Jeanne Fike via Cookinginthedark]

Hello,

Another cookbook with recipes by blind people is Our Special Reader's
Favorite Recipes available from National Braille Press as an ebraille
download. Readers of the magazine were invited to submit recipes.

Happy cooking whichever recipes you use.

 Jeanne

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Re: [CnD] crazy cake

[Jeanne Fike via Cookinginthedark]

Hello,

In regard to the crazy cake recipe when it called for 12 tablespoons oil,
you could use ¾ cup oil. ¾ cup is the same as 12 tablespoons.

Also I have made a chocolate cake recipe I found in in Betty Crocker that
has no eggs. My daughter has a friend from New York who is allergic to eggs.
When she came to St. Louis to visit, she inhaled the whole thing (an 8 by 8
inch) in two days.

Happy cooking and baking.

Jeanne

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Re: [CnD] crazy cake

[Jeanne Fike via Cookinginthedark]

Sorry about an extra message. Not sure if the three fourths showed up. Three 
fourths cup is 12 tablespoons.
Jeanne

-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 8:23 AM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: Re: [CnD] crazy cake

Hello,

In regard to the crazy cake recipe when it called for 12 tablespoons oil,
you could use � cup oil. � cup is the same as 12 tablespoons.

Also I have made a chocolate cake recipe I found in in Betty Crocker that
has no eggs. My daughter has a friend from New York who is allergic to eggs.
When she came to St. Louis to visit, she inhaled the whole thing (an 8 by 8
inch) in two days.

Happy cooking and baking.

Jeanne

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Re: [CnD] eggless chocolatecake

[Jeanne Fike via Cookinginthedark]

Hi,

Here’s the chocolate cake recipe Susan requested. (I sent it to her
privately and she thought everyone would like it.) It’s actual name is
double chocolate cake (you can omit chips if wish) I would advise checking
after about 25 minutes for doneness.  It also has variations which I have
included. See below my name.

  Jeanne




Betty Crocker double chocolate cake
1 2/3  cups all purpose flour  Note: Do not use self rising flour in this
recipe.
1 cup packed brown sugar or granulated sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
½ teaspoon vanilla
½ cup semi-sweet chocolate chips

Heat oven to 350 degrees.

Mix flour, brown sugar, cocoa, baking soda and salt with fork in an
ungreased square pan, 8 by 8 by 2 inches. Mix in remaining ingredients
except chocolate chips. Sprinkle chocolate chips over batter.

Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.

Sprinkle with powdered sugar if desired.

Note: Cake can be mixed in a bowl if desired.



Chocolate Cherry Cake

Omit water and chocolate chips. Stir 1/3 cup chopped almonds into flour
mixture. Mix ¾ cup water and ¼ cup maraschino cherry syrup. Stir in syrup
mixture and ¼ cup chopped maraschino cherries with the remaining
ingredients.



Chocolate Spice Cake

Stir 1 ½ teaspoons ground allspice into flour mixture.



Chocolate Walnut Cake

Omit cocoa and vanilla if desired. Substitute 1/3 cup miniature chocolate
chips and 1/3 cup chopped walnuts for the ½ cup chocolate chips. Sprinkle
over batter.



Maple Nut Cake

Omit cocoa, vanilla and chocolate chips. Stir ½ cup chopped nuts into flour
mixture. Stir in ½ teaspoon maple extract with the remaining ingredients.



Oatmeal Molasses Cake

Omit cocoa, vanilla and chocolate chips. Stir ¾  cup quick cooking oats, ½
cup raisins and 1 teaspoon allspice into flour mixture. Stir in 2
tablespoons dark molasses with the remaining ingredients.



Pumpkin Cake

Omit cocoa, vanilla and chocolate chips. Stir 1 teaspoon ground allspice
into flour mixture. Decrease water to ½ cup. Stir in ½ cup canned pumpkin
pie mix with the remaining ingredients.







From: Susan Lumpkin [mailto:slump...@austin.rr.com]
Sent: Thursday, July 21, 2016 7:35 PM
To: 'Jeanne Fike'
Subject: RE: chocolate cake recipe



Sure, and I bet others would to. Thanks.



Susan



From: Jeanne Fike [mailto:jfike...@charter.net]
Sent: Thursday, July 21, 2016 5:54 PM
To: 'Susan Lumpkin' 
Subject: RE: chocolate cake recipe



Hi,

There all variations to it as well. Cakes like maple nut, oatmeal molasses
and a few more. Would you like the variations as well?

Jeanne



From: Susan Lumpkin [ 
mailto:slump...@austin.rr.com]
Sent: Thursday, July 21, 2016 4:54 PM
To: 'Jeanne Fike'
Subject: RE: chocolate cake recipe



The one you mentioned in your post, please. Thanks.



Susan



From: Jeanne Fike [mailto:jfike...@charter.net]
Sent: Thursday, July 21, 2016 2:56 PM
To: 'Susan Lumpkin' 
Subject: Re: chocolate cake recipe



Hi Susan,

Do you want the chocolate cake recipe I mentioned in my post or the one
Wayne Scott originally posted?

Jeanne



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Re: [CnD] looking for

[Jeanne Fike via Cookinginthedark]

Hello,
The I hate to Cook book is only available in recorded (rc) from your state 
library and only daisy audio on Bookshare.
 Jeanne

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 8:51 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] looking for

I hope someone has that; I would love a fresh copy in .txt or .brl or .brf.  
Don't matter what format.

Marie



-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] looking for

I'm looking for a text copy of the "I Hate To Cook" book.  I could probably get 
some great recipes out of there.  This is one I don't think BARD has in 
braille.  The reason I would like it in a text file so I can look at it on my 
braillenote.  Wayne Scott ___
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Re: [CnD] looking for

[Jeanne Fike via Cookinginthedark]

Oops! I overlooked the brf. I stand corrected. Jeanne

-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 9:23 PM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg
Subject: Re: [CnD] looking for

Jeanne, I just downloaded Peg Bracken's book in .brf, so it's available in all 
Bookshare's usual formats.

Susie


-Original Message-----
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 9:15 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: Re: [CnD] looking for

Hello,
The I hate to Cook book is only available in recorded (rc) from your state 
library and only daisy audio on Bookshare.
 Jeanne

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 8:51 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] looking for

I hope someone has that; I would love a fresh copy in .txt or .brl or .brf.  
Don't matter what format.

Marie



-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] looking for

I'm looking for a text copy of the "I Hate To Cook" book.  I could probably get 
some great recipes out of there.  This is one I don't think BARD has in 
braille.  The reason I would like it in a text file so I can look at it on my 
braillenote.  Wayne Scott ___
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Re: [CnD] some info on Peg Bracken for those interested

[Jeanne Fike via Cookinginthedark]

Hello,

I got the following on Peg Bracken from Wikipedia for those interested.

Jeanne

 

Ruth Eleanor Bracken was born on Feb. 25, 1918, in Filer, Idaho, and reared
in Clayton, Mo. (She adopted the nickname Peg as a young woman.) She earned
a bachelor's degree from Antioch College in 1940 and later worked as a
freelance advertising copywriter. Died Oct 23, 2007
Born in Filer, Idaho, Bracken grew up in St. Louis, Missouri and graduated
from Antioch College in 1940. She married and moved to Portland, Oregon,
where she worked as an advertising copywriter

along with Homer Groening, father of Matt Groening.

She lived for a number of years in 

Bolinas, California.

 

During the 1960s and 1970s, Bracken's writing reassured women that they did
not have to be perfect to have a happy, well-managed home. Her best-known
book

is The I Hate to Cook Book, written in 

1960.

The book came about when she and some other working-women friends "pooled
their ignorance" and came up with a core of recipes strong on ease of
preparation.

It was followed by The I Hate to Housekeep Book and The Appendix to the I
Hate to Cook Book. The two cookbooks were later published together as The
Compleat

I Hate to Cook Book. All are illustrated with amusing line drawings by 

Hilary Knight

(best known for illustrating 

Eloise

by 

Kay Thompson).

The recipes are distinguished by unusual names and peppered with sardonic
comments. For example, one recipe is for "Wolfe Eggs," which are for eggs
the

way the fictional 

Nero Wolfe

would cook them. "Stayabed Stew" could be left to cook by itself and was
perfect "for those days when you are en negligee, en bed, with a murder
story

and a box of bonbons, or possibly a good case of flu"; mashed potatoes
topped with cheese and baked in a casserole become "

Spuds O'Grotten".

A chapter on vegetables and salads is subtitled "This Side of 

Beriberi

"; her selection of simple family-oriented main dishes is "30 Day-by-Day
Entrees, or, The Rock Pile". The recipes themselves were written in much the
same

style ("Brown the garlic, onion, and crumbled beef in the oil. Add the
flour, salt, paprika, and mushrooms, stir, and let it cook five minutes
while you

light a cigarette and stare sullenly at the sink").

 

She went on to write books in a similar vein on housekeeping, etiquette and
travel. She also wrote humorous pieces for women's magazines.

 

... in the past few years I have unintentionally made some culinary
discoveries, mainly involving prepared foods and easier ways to do things
... I am

well aware that to skilled and ardent cooks my innocent pride in these
findings will resemble that of the little man who showed up at the Patent
Office

last year with his new invention, designed for talking across distances,
which he had named "the telephone."

 

Bracken continued writing into her seventies, publishing her last book, On
Getting Old for the First Time, in 1997. She died in 2007. The I Hate to
Cook

Book was updated and re-released in 2010.

[2]

 

She is survived by a daughter, Johanna Bracken, who wrote a foreword for the
fiftieth anniversary edition of the I Hate To Cook Book.

 

Partial bibliography[

 

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Re: [CnD] the chicken and pineapple recipe

[Jeanne Fike via Cookinginthedark]

Hello,

Could someone repost either to the list or me privately the chicken with
pineapple recipe being discussed? Thank you in advance.

Jeanne   jfike...@charter.net

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Re: [CnD] what heat?? - Re: guidelines; all members please read

[Jeanne Fike via Cookinginthedark]

Just curious. What state in the country do you live in?

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 23, 2016 10:02 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: [CnD] what heat?? - Re: guidelines; all members please read

It's only supposed to reach 103 here this afternoon, with about 50 percent 
humidity!  What heat???  Ha ha ha ha ha!!!  Not to say that it's hot, but, 
yesterday, my neighbor said that he saw a dog chasing a rabbit, and they 
were both walking!




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Debbra Piening via Cookinginthedark
Sent: Friday, July 22, 2016 3:58 PM
To: cookinginthedark@acbradio.org
Cc: Debbra Piening
Subject: Re: [CnD] guidelines; all members please read

Thanks, Nicole, for the reminder.  I think Steve sends these out about once 
a month, and looking at them again, I can see there's a reason for that. 
Really, there are very few guidelines here, and they're simple enough to 
follow.  Maybe the heat is getting to us all these days.  Let's just take a 
collective deep breath, cool down a bit and try again.


Deb


-Original Message-
From: Nicole Massey via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 22, 2016 2:24 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] guidelines; all members please read

Here folks, below the list guidelines are instructions on how to subscribe
or unsubscribe. Note that there's a special email address for this, not the
regular list address. Hope this helps, and for those unsubscribing I'll miss
y'all.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Steve Stewart
Sent: Sunday, April 27, 2014 10:19 PM
To: cookinginthedark 
Subject: [CnD] guidelines; all members please read



List guide lines. Note, that the moderators addresses are in cluded at the
end of this message.



1. Keep messages on the topic of cooking.

2. Change subject lines to reflect the body of the message.

3. Avoid sending short, meaningless messages. Examples follow: "Thanks for
the recipe" "This sounds good" "Me too" Messages like this clutter up the
list and greatly increase the time it takes to read through posted messages.
If you want to thank someone for a recipe please do so off list.

4. Please limit posting of multiple recipes to about 5 to 7 per day. You
take the time to post them, so make sure that they get read. Bombarding the
list with 10 to 20 recipes will ensure that many are deleted instead of
read.

5. Questions, comments, complaints, and requests for assistance should be
directed to the list owner or the list moderators for proper handling.

6. Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list. Failure to do this may result in
suspension from the Cooking in the Dark list.



Cooking in the Dark List Information. To subscribe to the list, send a
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put subscribe or unsubscribe. A confirmation message will be sent to your
address. When you receive it, simply reply to it to complete the
subscription or unsubscription transaction. If you need to get in touch with
the owner of this list, Dale Campbell, please send a message to:
cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net





To Contact the list moderator,  Steve Stewart, please send a message to:
cookda...@gmail.com



Please include a FORWARDED list message with ALL HEADERS intact to make it
easier to help you. This list does not keep archives. Cooking in the Dark is
sponsored by Blind Mice Mart.   Visit them at www.blindmicemegamall.com

Have a MICE Day!





STEVE and GINA STEWART
CnD MODERATOR
ATTHEMARKET OWNER
EMAIL;cookda...@gmail.com
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Re: [CnD] what heat?? - Re: guidelines; all members please read

[Jeanne Fike via Cookinginthedark]

A couple of days ago only Washington state and Alaska were below  90 degrees.
   Jeanne

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 23, 2016 10:20 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Naima Leigh
Subject: Re: [CnD] what heat?? - Re: guidelines; all members please read

Well Charles 26 states are unfortunately suffering with this dangerous heat 
wave.
People need to drink lots of water and stay in a cool place with air 
conditioning. The dirty air is as bad as the heat where I live. So people also 
have to be careful because prolonged exposure to the air can affect your health.
So for everyone who is under this heat wave please be careful and get lots of 
water and just relax in doors.

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 23, 2016 11:02 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: [CnD] what heat?? - Re: guidelines; all members please read

It's only supposed to reach 103 here this afternoon, with about 50 percent 
humidity!  What heat???  Ha ha ha ha ha!!!  Not to say that it's hot, but, 
yesterday, my neighbor said that he saw a dog chasing a rabbit, and they were 
both walking!




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Debbra Piening via Cookinginthedark
Sent: Friday, July 22, 2016 3:58 PM
To: cookinginthedark@acbradio.org
Cc: Debbra Piening
Subject: Re: [CnD] guidelines; all members please read

Thanks, Nicole, for the reminder.  I think Steve sends these out about once a 
month, and looking at them again, I can see there's a reason for that. 
Really, there are very few guidelines here, and they're simple enough to 
follow.  Maybe the heat is getting to us all these days.  Let's just take a 
collective deep breath, cool down a bit and try again.


Deb


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 22, 2016 2:24 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] guidelines; all members please read

Here folks, below the list guidelines are instructions on how to subscribe or 
unsubscribe. Note that there's a special email address for this, not the 
regular list address. Hope this helps, and for those unsubscribing I'll miss 
y'all.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Steve Stewart
Sent: Sunday, April 27, 2014 10:19 PM
To: cookinginthedark 
Subject: [CnD] guidelines; all members please read



List guide lines. Note, that the moderators addresses are in cluded at the end 
of this message.



1. Keep messages on the topic of cooking.

2. Change subject lines to reflect the body of the message.

3. Avoid sending short, meaningless messages. Examples follow: "Thanks for the 
recipe" "This sounds good" "Me too" Messages like this clutter up the list and 
greatly increase the time it takes to read through posted messages.
If you want to thank someone for a recipe please do so off list.

4. Please limit posting of multiple recipes to about 5 to 7 per day. You take 
the time to post them, so make sure that they get read. Bombarding the list 
with 10 to 20 recipes will ensure that many are deleted instead of read.

5. Questions, comments, complaints, and requests for assistance should be 
directed to the list owner or the list moderators for proper handling.

6. Off Topic notices or solicitations must be sent to the list owner for 
approval and posting to the list. Failure to do this may result in suspension 
from the Cooking in the Dark list.



Cooking in the Dark List Information. To subscribe to the list, send a message 
to: cookinginthedark-requ...@acbradio.org and in the subject line, put 
subscribe or unsubscribe. A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or 
unsubscription transaction. If you need to get in touch with the owner of this 
list, Dale Campbell, please send a message to:
cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net





To Contact the list moderator,  Steve Stewart, please send a message to:
cookda...@gmail.com



Please include a FORWARDED list message with ALL HEADERS intact to make it 
easier to help you. This list does not keep archives. Cooking in the Dark is
sponsored by Blind Mice Mart.   Visit them at www.blindmicemegamall.com

Have a MICE Day!





STEVE and GINA STEWART
CnD MODERATOR
ATTHEMARKET OWNER
EMAIL;cookda...@gmail.com
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[CnD] spinach feta rice pie recipe

[Jeanne Fike via Cookinginthedark]

 Spinach, Rice and Feta Pie

2 tsps margarine

3/4 cup chopped onion

2 tsps all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1-1/2  cups 1% low-fat milk

2 cups cooked long-grain rice

3/4 cup (3-oz.) crumbled feta cheese

1 large egg, lightly beaten

2 large egg whites

1 (10-oz.) package frozen, chopped spinach, thawed, drained and

 squeezed dry

Olive oil flavored cooking spray

2 Tbls grated Parmesan cheese

 Preheat oven to 400. Melt margarine in large saucepan over

medium heat. Add chopped onion, and saute 3 minutes. Stir in flour,

salt, and pepper. Gradually add milk, stirring with a whisk until

well blended. Bring mixture to a simmer, and cook 1 minute or until

slightly thick, stirring constantly. Remove saucepan from heat, and

stir in the cooked rice, crumbled feta cheese, egg, egg whites, and

spinach. 

 Pour mixture into a 9-inch pie plate coated with cooking

spray. Sprinkle Parmesan cheese over pie. Bake pie at 400 for 35

minutes or until set. Broil 2 minutes or until pie is golden brown.

Makes 6 servings.
(Note from me, you may want to cover with foil for about half baking time to
keep from drying out.)

 

 

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Re: [CnD] Question: how do you cook and flip pancakes?

[Jeanne Fike via Cookinginthedark]

Hi,
That pan sounds interesting. Think I'll look into it.
If I had the where with all, I'd design a waffle maker that had plates that 
flip over to be used for pancakes or sold with the pancake plates. I'd also 
have the waffle/pancake maker have a bell as well as a light.
Jeanne

-Original Message-
From: jan brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 23, 2016 1:14 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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Re: [CnD] cupcake pans

[Jeanne Fike via Cookinginthedark]

Hello,

Just curious, does anyone know if there is such a cupcake pans that have a
button on the under side for each cup to help get them out?

Jeanne

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[CnD] substitution for self rising flour

[Jeanne Fike via Cookinginthedark]

Hello,

I got the following substitution for self rising flour from myrecipes.com

Jeanne

To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of
baking powder and 1/2 teaspoon of salt. 

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Re: [CnD] Flour?

[Jeanne Fike via Cookinginthedark]

Hello,
Recently, there has been a recall on some Gold Medal flour due to ecoli. You 
may want to check the bag as well and see if it's code is part of the recall.
Hope you feel better.
Jeanne

-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 12:29 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Flour?

It sounds like you may have developed a sensitivity to gluten. I think
that's more likely than that the flour is bad or dangerous. Try a
small bag of gluten-free baking mix. I know that King Arthur makes one
that's supposed to yield good results -- you can buy it at
kingarthur.com or amazon.com -- and see if that makes the difference.

Good luck.
Penny

On 7/31/16, Sugar via Cookinginthedark  wrote:
> Hi Wendy
>  I am so sorry you have been ill with flour.
> The brand was Gold Medal.
> Have you considered that maybe you may be glutin free?
> I'd go see a Dr.
> Hope you feel better.
> Sugar
>  �I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, July 31, 2016 9:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Flour?
>
> I have a problem, & I'm not sure how to solve it, & it is costing me money
> throwing food out. I had a new batch of white flour, & I made chocolate chip
> cookies & granola with it, & when I ate the food, I developed abdominal
> cramp with loose stool. When I did not eat the food, I was fine. Someone
> heard General Mills had a recall on its flour, & I did not know the brand,
> but I tossed almost 5 pounds of flour out, along with the cookies & granola.
> I used boiling water on the containers that held the food items. Then I
> heard on the news recently the reason why we are told not to eat from
> scratch cookie dough is because flour contains stuff that necessitate
> cooking or else it could cause us to be ill. The only organic unbleached
> flour at the grocery store was General Mills, which I wanted to avoid, so I
> bought King Arthur unbleached flour. I recently made No Bake Cookies, which
> includes flour & needs to be boiled 1 minute. Eating the cookies has made me
> ill. So, is the issue we can no lon  ger make No Bake Cookies with today's
> flour, or is it the flour, & I hate the thought of throwing almost another 5
> pounds of flour  & cookies out,  or is it the container? Your input would be
> appreciated. Thanks.
> Wendy
>
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> ---
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>
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[CnD] on garlic clove substitutes

[Jeanne Fike via Cookinginthedark]

Hello,

I have the following on garlic clove substitutes I got from a whole list of
substitutes from allrecipes.com (below my name)

Hth  Jeanne
Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe 

 

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Re: [CnD] on garlic clove substitutes

[Jeanne Fike via Cookinginthedark]

 1/2 teaspoon minced garlic from a jar equals one fresh garlic clove, minced. 
(got it from tasteofhome.com
   Jeanne


-Original Message-
From: Rebecca Manners via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 12:04 PM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners
Subject: Re: [CnD] on garlic clove substitutes

How about the minced garlic that comes in a jar? How much would equal 
one clove of garlic?


Thanks,


Becky Manners


On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote:
> Hello,
>
> I have the following on garlic clove substitutes I got from a whole list of
> substitutes from allrecipes.com (below my name)
>
> Hth  Jeanne
> Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
> garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
>
>   
>
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[CnD] a soup cookbook from National Braille press

[Jeanne Fike via Cookinginthedark]

Hello,

Some of you may be interested in the following soup cookbook from National
Braille Press. (I just received the info on it; so haven't ordered it yet.) 
   Jeanne
 Dump Soups cookbook: 45 recipes (format braille and ebraille for $10) 
Simple and delicious no-fuss cooking! Over 45 recipes, from classic
vegetable soups and seafood chowders to spicy noodle soups and hearty bean
soups!

 

Sections include:

-  Super Speedy Chicken

-  One-Pot Beef and Pork

-  Seafood in a Snap

-  Quick and Creamy

-  Hearty Beans

-  Slow Cooker Soups

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[CnD] I Hate to Cook cookbooks in braille to give away

[Jeanne Fike via Cookinginthedark]

Hello,

Hope this is allowed. 

I am acquainted with the editor of Our Special magazine. She has given me
permission to let people know she has the I Hate to Cook cookbook in braille
(3 volumes) and the appendix (also in braille; 3 volumes) to give away.

She has other cookbooks in braille. If interested, contact me off list and
I'll give you her contact information.

Jeanne

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Re: [CnD] cooking in the dark shows

[Jeanne Fike via Cookinginthedark]

Hi,

Don't know if this helps anyone, but here goes. Cooking in the Dark airs at
10:00 pm eastern (unless the time has changed; please correct if so), 9:00
pm central, 8:00 mountain and 7:00 pm pacific. It is repeated every 2 hours
until Sunday evenings.

Hth

   Jeanne

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[CnD] a website for low vision and blind chefs; products

[Jeanne Fike via Cookinginthedark]

Hello,

Hope this is okay. I came across the website www.lowvisionchef.com; phone
(630) 553-6921  described in Our Special magazine, January-February 2016.

The store's description is as follows: (It sells interesting and useful
items.)

 

Visually Impaired & Blind Cook Store, Provides Help with Techniques for
cooks with Sight Impairments, Macular Degeneration, Retina Disease and All
Eye

disorders.

 

It was founded by a woman, Goldie Shaw, and her husband about 10 years ago.
She developed macular degeneration and the loss of use of her right arm in a
work related accident.  The accident caused her to give up a long career in
the food industry. 

 

Jeanne

 

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Re: [CnD] Substitute

[Jeanne Fike via Cookinginthedark]

Hi Wendy,
In Googling an apple butter substitute, you may want to try the website 
www.foodsubs.com
The site's name is cook's thesaurus.
Good luck.
 Jeanne

-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, October 15, 2016 5:05 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Substitute

Is there a substitute for apple butter for a baked apple cider doughnuts recipe?
Wendy

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Re: [CnD] Substitute

[Jeanne Fike via Cookinginthedark]

Hi Becky,
I saw that,too for a substitution. It said that, depending on the applesauce 
used, it could be sweeter.
Jeanne

-Original Message-
From: Rebecca Manners via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, October 16, 2016 3:17 PM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners
Subject: Re: [CnD] Substitute

I don't know if this would work, but how about apple sauce?


Becky Manners


On 10/15/2016 6:08 PM, Wendy via Cookinginthedark wrote:
> Is there a substitute for apple butter for a baked apple cider doughnuts 
> recipe?
> Wendy
>
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[CnD] FW: cooking humor: you know you're a bad cook when ...

[Jeanne Fike via Cookinginthedark]

 

 

From: Jeanne Fike [mailto:jfike...@charter.net] 
Sent: Thursday, October 20, 2016 9:09 PM
Subject: Fw: cooking humor: you know you're a bad cook when ...

 

Got this from another list.

 

- You use the smoke alarm as a cooking timer.

 

- You consider it a culinary success if the pop-tart stays in one piece.

 

- Your dog goes to the neighbors' to eat.

 

- Your family buys Alka Seltzer and Kaopectate in bulk.

 

- When you barbecue, two of your kids hold water guns and the third stands
ready by the phone with 911 on speed-dial.

 

- Your family automatically heads for the dinner table every time they hear
a fire truck siren.

 

- The EPA insists that all your garbage cans be marked with biohazard
symbols.

 

- Your microwave display reads "TILT!"

 

- Your two best recipes are meatloaf and apple pie, but your dinner guests
can't tell which is which.

 

- Your pie filling bubbles over and eats the enamel off the bottom of the
oven.

 

- You've used three boxes of scouring pads and a bottle of Drano and a
crowbar, and that macaroni and cheese still won't let go of the pan.

 

- Pest control companies keep pestering you for your recipes.

 

- You make tuna noodle surprise and the surprise is that it glows in the
dark and melts the silverware.

 

- Your family prays AFTER they eat!

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Re: [CnD] Question about confectioners sugar

[Jeanne Fike via Cookinginthedark]

Hi Bill,
In an internet search, I found 1 pound confectioners sugar = 3 3/4 cups 
unsifted..
Came from a website www.myrecipes.com
Hth
Jeanne

-Original Message-
From: Bill Deatherage via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, October 22, 2016 1:20 PM
To: cookinginthedark@acbradio.org
Cc: Bill Deatherage
Subject: [CnD] Question about confectioners sugar

Hello, I am making a fudge recipe that calls for one box of confectioners 
sugar. Rather 1 pound box of confectioners' sugar. Anyway all I can find at the 
store is the banks of confectioner sugar so, I was wondering, if you could 
measure that out in cups how many cups would that take to make a pound. I've 
tried that before and I always get it wrong? Thank you very much Bill Deatherage


Sent from my iPhone
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[CnD] stevia in baking

[Jeanne Fike via Cookinginthedark]

Hello,

Has anyone used stevia in baking? How did it come out and How much did you
decrease  (if at all) the sugar conversion?

Jeanne

 

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Re: [CnD] accessible microwaves

[Jeanne Fike via Cookinginthedark]

Hello,
You may want to look at the Panasonic model microwaves. I have an older model 
that is still working and has raised buttons which I memorized what they do. 
There still may be models like this out there (haven't been shopping for one 
for a while.)
Good luck. Happy Thanksgiving.
Jeanne

-Original Message-
From: May Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, November 21, 2016 11:10 AM
To: cookinginthedark@acbradio.org
Cc: May Anderson
Subject: [CnD] accessible microwaves

Ah, nice to be able to get the messages again. i was wondering what happening 
to my messages and where the group disappeared too, smiles.

Anyways, our microwave is dying and i'm wondering what people use for a good 
easy to use accessible microwave.

I know about the talking one that's on blind mice, but if I don't have to spend 
almost 300 or more for a microwave that would be great. I'll save that as last 
resort.


May, baby J and LD luna Moon!
www.canadianlynx.ca
m...@canadianlynx.ca




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Re: [CnD] What do I need to begin baking bread?

[Jeanne Fike via Cookinginthedark]

Hi, I agree with Deborah on what you need for bread making. Made bread off and 
on over the years.
I'll add that if you have a mixer with a dough hook, like a KitchenAid, you can 
kndead the bread that way.
Good luck.
 Jeeanne

-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, January 07, 2017 3:52 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: [CnD] What do I need to begin baking bread?

Hello,

It's kind of cool that I'm asking this, as my cooking skills have
begun to get better and now I can prepare very simple meals and am
getting better.
I love bread and have always wondered how to bake bread.  Even if it's
just bread I can just use for eating with dinner or sandwiches and
then getting better.
I want to know what materials I need to begin.  I know I need some
kind of bread machine but don't have one.  What do you recommend?
And, does anyone have recipes to get me started?  I hope it will be easy.
Will
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Re: [CnD] Learning to boil water!

[Jeanne Fike via Cookinginthedark]

Hi,
Water when it is boiling will bubble and you can hear them. The more it is 
boiling, the louder the bubbles
Hth   Jeanne
-Original Message-
From: Hector Elias via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 27, 2017 1:55 AM
To: cookinginthedark@acbradio.org
Cc: Hector Elias
Subject: [CnD] Learning to boil water!

Hi everyone:

I'm a blind guy who is wanting to learn how to cook. I don't know much, when it 
comes to cooking. I am learning to boil water. I am looking for a way to begin. 
I recently bought a Crock-pot, but I burned the food. Any advise is greatly 
appreciated. I have never followed a recipe before, and there is many things I 
don't know.

Please help.

Thanks,

Hector Elias
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Re: [CnD] Learning to boil water

[Jeanne Fike via Cookinginthedark]

Hello,
National Braille Press has some George Foreman cookbooks. A lot of their 
publications are available in a word download for those who don't read braille.
Also directionsforme.org has product directions for many items.
 Jeanne


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, January 29, 2017 9:07 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] 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 
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, this is only an option. If you bite him to the 
cut side of a half a burger you will immediately know if it is cooked to your 
particular satisfaction level. Yes, there is some waste factor in this learning 
process. However, I am assuming you do not have anybody to assist you with 
this. If it is not cooked enough put it back in the George Foreman grill and 
cook it for another minute at a time. It may become monotonous, but you can 
learn how to at least cook a hamburger on your George Foreman grill by doing 
this several times.

2. Bake a cake or brownies from a box mix. This suggestion is not in line with 
how I would normally teach a beginning cook, however, it is something you can 
do relatively easy and independently.
A. Buy a box mix, cake or brownie, which ever you prefer. Scan and then read 
the directions on your computer or have somebody help you get the directions 
and have them written out. Be sure that you have the right size pan for what 
you have decided to bake. Having somebody read you this information in the 
store before you finalize your purchase would be helpful. Most stores offer 
assistance and you can take along a recording device to have your shopping 
assistant read all of the directions for you before you even make your final 
purchase. Leave the store with your mix, the extra ingredients you will need 
which are likely to be oil and eggs and the proper size pan in which to bake.
B. Let's imagine that your recipe calls for a quarter cup of oil, half cup of 
wa

[CnD] a cookbook you might consider for Hector's

[Jeanne Fike via Cookinginthedark]

Hi Hector,

If you receive books from the National Library Services for the Blind, they
have the following book that may be of some benefit to you.

HthJeanne

Cooking without looking food preparation methods and techniques for visually
handicapped homemakers 

DB052505 

1986

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[CnD] iGrill

[Jeanne Fike via Cookinginthedark]

Hi,

Is there an equivalent of the iGrill for android phones?

 Jeanne

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[CnD] chocolate chip cookies with mini semi-sweet chips

[Jeanne Fike via Cookinginthedark]

Hi,

Has anyone made chocolate chip cookies  with mini semi-sweet chips rather
than the normal chips? I only have on hand the mini chips.

Jeanne

 

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[CnD] the difference between steel-cut, rolled and instant oats

[Jeanne Fike via Cookinginthedark]

Hi,

Some of you may find the following interesting and/or useful.

 Jeanne



What's the Difference Between Steel-Cut, Rolled, and Instant Oats?

>From www.thekitchn.com
Jun 1, 2017 

Kelli Foster)

 

Spring, summer, winter, and fall - no matter the season, oatmeal is king of
the breakfast table. It's warm, satisfying, and hearty enough to carry us
through

to lunchtime. Beyond a hot bowl at breakfast, oats show up in pancakes,
muffins, cookies, granola bars, and so much more. 

 

All oats start off as oat groats - the whole, unbroken grains. Before being
processed into any other variety of oat, groats are usually roasted at a
very

low temperature. This not only gives the oats their nice toasty flavor, but
the heat also inactivates the enzyme that causes oats to go rancid, making

them more shelf-stable. 

 

Steel-cut, rolled, and instant oats. 

Kelli Foster)

 

The Difference Between Steel-Cut, Rolled, & Instant Oats

 

The difference between steel-cut, rolled, and instant oats is simply how
much the oat groat has been processed. This also results in each variety
having

a distinct texture and varying cook times. 

 

Steel-Cut Oats 

Kelli Foster)

 

Also referred to as Irish or Scottish oats, this type of oatmeal is
processed by chopping the whole oat groat into several pieces, rather than
rolled.

Steel-cut oats look almost like rice that's been cut into pieces. This
variety takes the longest to cook, and has a toothsome, chewy texture that
retains

much of its shape even after cooking. 

 

In addition to being used for porridge, steel-cut oats can also be used to
make meatloaf and savory 

congee

(a nice alternative to rice), or to add texture to stuffing. 

 

Because of its toothsome texture, rolled or instant oats don't make a good
substitute for steel-cut oats. 

 

Rolled Oats 

Kelli Foster)

 

Also called old-fashioned or whole oats, rolled oats look like flat,
irregularly round, slightly textured discs. When processed, the whole grains
of oats

are first steamed to make them soft and pliable, then pressed to flatten
them. 

 

Rolled oats cook faster than steel-cut oats, absorb more liquid, and hold
their shape relatively well during cooking. In addition to be heated for a
warm

breakfast bowl, rolled oats are commonly used in granola bars, cookies,
muffins, and other baked goods. 

 

Instant oats can be used in place of rolled oats, although the cook time
will be much less, and the final dish will not have as much texture. 

 

Instant Oats 

Kelli Foster)

 

Also referred to as quick oats, instant oats are the most processed of the
three oat varieties. They are pre-cooked, dried, and then rolled and pressed

slightly thinner than rolled oats. They cook more quickly than steel-cut or
rolled oats, but retain less of their texture, and often cook up mushy. 

 

Rolled oats can be used in place of instant oats, although it will require
more cook time, and the final dish will have more texture. 

 

 

 

One Surprising Thing These Oats Have in Common

 

While these varieties have undergone a different level of processing,
resulting in different textures and cook times, there is one thing they all
have

in common: nutritional value. Steel-cut, rolled, and instant oats all have
the same nutritional profile since they're all made from whole oat groats. 

 

This post has been updated - originally published in February 2011.

 

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Re: [CnD] Need a Recipe Repost Please

[Jeanne Fike via Cookinginthedark]

Hi Lisa,
I found the recipe in my email. It's below my name.
Hth   Jeanne

Lemon Herb Chicken

Yield: 6 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

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

Directions

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

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

Remove chicken from marinade and discard marinade.

Place chicken on the grill and cook for 10 to 15 minutes or until chicken is 
cooked through and no longer pink, and its juices run clear, turning once.
(Internal Temperature of 165 F)

Nutritional Information Per Serving

Calories: 175 ; Protein: 21 g ; Fat: 13 g ;
Sodium: 76 mg; Cholesterol: 68 mg ;
Dietary Fiber: 0 g ; Carbohydrates: 0.5 g
Exchanges: 3 Lean Meat, 2 Fat

-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 15, 2017 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] Need a Recipe Repost Please

Hi, all.

Last week Dale posted a recipe for Lemon Herb chicken.  I can't access the 
archives, so would someone be kind enough to repost it?

Thanks in advance.

Lisa
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Re: [CnD] How Do You Subscribe to the CND Podcast?

[Jeanne Fike via Cookinginthedark]

Hi Dani,
Don't know if this is what you might be looking for, but you can go to the 
following link below and click on shows all the way back to 2007. Jeanne
www.cookinginthedark.libsyn.com

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 15, 2017 4:48 PM
To: cookinginthedark
Cc: Dani Pagador
Subject: [CnD] How Do You Subscribe to the CND Podcast?

Hi, Everyone.
I have an iPodTouch and don't listen to podcasts, but would like to
start by subscribing to CND's show. How do I go about doing this?

Thanks,
Dani
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[CnD] dried bell peppers

[Jeanne Fike via Cookinginthedark]

Hi,

Has anyone used dried bell peppers, in particular dried green bell peppers?
If so, how has it worked out and where did you get them?

Whenever I buy a whole green pepper, I usually only need one half of one for
a recipe and the other half gets bad before I think to use it. Also
experience with freezing them?

 Jeanne

 

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[CnD] bouillon substitutions

[Jeanne Fike via Cookinginthedark]

Hi,

I've been reading the thread on bouillon in the slow cooker chicken pot pie
stew. As one who has also wanted lower salt substitutes for bouillon,
whether chicken or beef, I found the following on tasteofhome.com (below my
name).

Some of you may find it useful.

 Jeanne

There are a few low-sodium bouillon options available in both beef and
chicken flavor. Be sure to read the nutrition label carefully so you know
what you

are buying. A teaspoon of regular bouillon granules (equivalent to a
bouillon cube) contains about 900 mg of sodium. In comparison, a teaspoon of
Wyler's

reduced-sodium bouillon has about 600 mg of sodium, and Wyler's very
low-sodium granules have about 5 mg per teaspoon. Herb-ox is another
national brand

that has very low-sodium bouillon. Both brands use potassium chloride as a
salt substitute. A teaspoon of Wyler's very low-sodium bouillon granules
contains about 440 mg of potassium. However, potassium can be a problem for
some people. If that's true for you, be sure to talk to your doctor before
using low-sodium

products.






 

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[CnD] note on spam

[Jeanne Fike via Cookinginthedark]

Hi,

Apparently there is light Spam in the stores. My husband has seen it at
places like Costco (May be available elsewhere as well.)

Jeanne.

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[CnD] using the insta-pot app and an android phone

[Jeanne Fike via Cookinginthedark]

Hi,

Has anyone used the Insta-pot app with an android phone? If so, how do you
change the temperature?

Jeanne

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[CnD] making leftover mashed potatoes into potato cakes

[Jeanne Fike via Cookinginthedark]

Hi,

For those of you who have made potato cakes out of leftover mashed potatoes,
how did you do it?

Jeanne

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Re: [CnD] making leftover mashed potatoes into potato cakes

[Jeanne Fike via Cookinginthedark]

Hi,

Thanks to everyone who responded to my message. When I get enough leftover
mashed potatoes, I'll have to try the potato cakes.

   Jeanne

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[CnD] Fw: coca cola chocolate cake recipe

[Jeanne Fike via Cookinginthedark]

Coca Cola Chocolate Cake
submitted by Marilyn Pennington

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-

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Re: [CnD] New Moderator In Town

[Jeanne Fike via Cookinginthedark]

Hi,
Sorry to hear about Steve. I didn't know him personally. Wish him well.
I went through the stroke thing 6 years ago with my mother. She never recovered 
completely and had to be in skilled nursing for 2 years till  she passed.
Good luck Marilyn.
Jeanne

-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 03, 2017 9:19 AM
To: cooking in the dark
Cc: Food Dude
Subject: [CnD] New Moderator In Town

Hi Everyone,
Well this message contains mixed emotions for me...
Good News / Bad News so to speak.
Steve Stewart, a dear friend and the old moderator of this list, is no 
longer able to moderate.
I have been holding off sending this post out but it looks like there is 
no good news on the horizon for Steve.
He suffered a stroke earlier in the year and there appears to be no 
chance of recovery. He is being kept alive with a breathing machine and 
is getting nutrition by a feeding tube.
He has lost the use of his right side and is not able to even speak.
Please keep Steve and his family in your prayers...Steve, for everyone 
that knew him, would have given the shirt off his back to anyone needing 
it even if it was the only shirt he owned.
It is one of my many blessings to be able to call him friend. I miss his 
gentle nature and our conversations, not to mention his great laugh!
God Speed Steve Stewart!
That being said, Marilyn Pennington has offered her services to moderate 
the Cooking In The Dark list.
She will be helping members with membership requests and changes.
Thank you Marilyn for helping out the Mice and Cooking In The Dark members!
Thank you for your time and for reading this post!
Keep On Cooking!
Dale Campbell
Cooking In The Dark Host
www.cookinginthedark.libsyn.com

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[CnD] too many messages

[Jeanne Fike via Cookinginthedark]

Hi,

Maybe Cooking in the Dark ought to have (maybe there is one) an option for a
digest version to subscribe to for those (I'm not one) who feel overwhelmed
by messages. Some lists have a digest version.

Food for thought.
 Jeanne

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[CnD] ideas for cooking duck

[Jeanne Fike via Cookinginthedark]

Hi,

My husband bought a duck. I'm looking for any ideas and/or recipes.

 Jeanne

 

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Re: [CnD] Stand Mixers

[Jeanne Fike via Cookinginthedark]

I agree with the Kitchen Aid mixer. I have had mine for 28 years; only having 
had to replace the paddle a couple of times. I, too, have a family of 6.
Jeanne

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 2:15 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] Stand Mixers

I would agree with the KitchenAid recommendations. QVC tends to have very good 
prices and even if you are a new customer, you might be able to get 5 payments. 
800-345-1515. I have shopped with them for more than 20 years and always 
appreciate their products and services. Good luck.
Sharon

-Original Message-
From: Michael Baldwin via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 18, 2017 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Michael Baldwin
Subject: [CnD] Stand Mixers

Looking for opinions on stand mixers.

Are the Kitchen Aid ones really worth the premium price?

What size do you have, and would you rather you made a different choice?

Family of six so we do a lot of double batches.


Thanks,

Michael

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Re: [CnD] thanksgiving forcast

[Jeanne Fike via Cookinginthedark]

Cute. Thanks for sharing.
 Jeanne

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, November 23, 2017 8:44 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] thanksgiving forcast

the official Thanksgiving forecast issued by accuweather's Elliot  Abrams
Turkeys will finish thawing Thanksgiving morning, then warm in the oven to a
high near 190  in the afternoon. The kitchen will turn hot and humid, and if
you bother the cook, be ready for a  severe squall or a cold shoulder.

During the late afternoon and early evening hours, the cold front of a knife
will slice through  the turkey and cause it to accumulate 1-2 inches on
plates. 

Mashed

potatoes will drift across one  side while cranberry sauce creates slippery
spots on the other, especially if it mixes in as you  turn to the green bean
casserole.

Please pass the gravy.

A weight watch has been issued for the entire area, and we expect intervals
of indigestion, with  increasing stuffiness around the beltway. During the
evening, the turkey will diminish and taper to  leftovers and drop to a low
of 34 in the refrigerator.

Looking ahead to Friday and Saturday: high pressure to eat sandwiches;
flurries of leftovers can  be expected both days with a 50% chance of
scattered soup during the midday hours. We expect a  warming trend baste on
where soup develops.

 

Have a Happy Thanksgiving!

 

Joni 

 

 

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[CnD] 2 food storage/safety sites some may find of interest

[Jeanne Fike via Cookinginthedark]

Hi,

Some of you may find the following 2 sites helpful for the storage/safety of
different foods.

Jeanne

 

www.stilltasty.com

And 

www.doesitgobad.com

 

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[CnD] Christmas baking; bread

[Jeanne Fike via Cookinginthedark]

Hi,

Can someone repost the message of (I think it is bread) that Christmas
baking discussion has spawned? I deleted the original recipe.

Thanks. Merry Christmas to everyone.

Jeanne

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Re: [CnD] Christmas baking; bread

[Jeanne Fike via Cookinginthedark]

Hi,
Thanks for the recipe.
Jeanne

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 12:37 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas baking; bread

Yeast Rolls (Refrigerator)

This is the recipe that my Home Ec. teacher in Junior High gave each student to 
use for making rolls. I bake rolls for Thanksgiving using this recipe. In fact, 
this is the only recipe I use for dinner rolls. You can skip the step for 
refrigerating the dough if you wish to bake rolls immediately.

1 Pkg. dry yeast
1/4 cup lukewarm water
1/4 cup shortening or butter
1 cup warm milk
1/2 Tsp. salt
1/2 cup sugar
1 egg
about 4 cups sifted flour

Sift flour. Soften yeast in warm water. Add shortening to milk. Beat egg and 
add sugar, cool milk mixture, and yeast water mixture. Stir in salt and enough 
flour to make a stiff enough dough to knead. Knead dough about 10 minutes until 
silky and pliable. 
Set in greased bowl turning dough to grease top. Let dough rise until double in 
size. Punch dough down and place in refrigerator. (Dough will keep about a 
week). Remove from refrigerator and shape. Let rise. Bake in 400 degree oven 
for 10 to 12 minutes.

Lori C.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 6:03 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Christmas baking; bread

What I want is a recipe for yeast rolls that is easy but makes them turn out 
fluffy and soft!  So if anyone has that, maybe they could post it?

Thanks,

Deb B.

-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 4:44 AM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] Christmas baking; bread

Hi,

Can someone repost the message of (I think it is bread) that Christmas baking 
discussion has spawned? I deleted the original recipe.

Thanks. Merry Christmas to everyone.

Jeanne

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Re: [CnD] Corned Beef And Cabbage

[Jeanne Fike via Cookinginthedark]

Hi Penny,
There is a Cooking in the Dark cookbook? Is it available still in an accessible 
format?
Merry Christmas to you and everyone out there.
Jeanne

-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, December 22, 2017 7:44 AM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Corned Beef And Cabbage

I Susan,
Colcannon is an Irish side dish that combines mashed potatoes with
cooked cabbage and leeks. I think I included my recipe at the end of
my message about cooking corned beef in beer. Colcannon is truly
delicious!

I hope you and your family have a wonderful Christmas. I still
remember very fondly that time when you and I worked together on that
Cooking in the Dark cookbook! Take care, and happy Christmas!
Penny

On 12/22/17, Susan Lumpkin via Cookinginthedark
 wrote:
> Hi Penny,
>
> What is colcannon? Merry Christmas to you andyour family.
>
> Susan
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, December 21, 2017 1:54 PM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder 
> Subject: Re: [CnD] Corned Beef And Cabbage
>
> This is our favorite recipe!
> Crock Pot Corned Beef Cooked in Beer
>
> Prep Time: 25 minutes
> Cook Time: 10 hours
> Ingredients:
> 6 carrots, cut into chunks
> 2 onions, chopped
> 2-3 lb. corned beef brisket with seasoning packet
> 12 oz. can beer (non alcoholic is fine)
> 2 Tbsp. yellow mustard
> 1/4 cup brown sugar
> 1 cup water
> 8 wedges cabbage
> Preparation:
> In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under
> cold running water and pat dry with paper towels. Place in crockpot and
> sprinkle with contents of seasoning mix. Pour beer over brisket and spread
> mustard on brisket. In small bowl mix brown sugar with water and pour over
> brisket. Cover crockpot and cook on low setting for 11-12 hours.
> Remove corned beef from crockpot and cover with foil to keep warm. Add
> cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook
> on high for additional
> 30-40 minutes or until cabbage is crisp tender.
> To serve, cut corned beef across grain into thin slices. Remove vegetables
> from slow cooker with slotted spoon and serve with corned beef. Serve
> cooking juices over the food, if desired. Offer additional mustard on the
> side. 8 servings
>
> I usually make colcannon instead of cooking the cabbage in the broth.
> The corned beef is perfect, no matter how you choose to cook the cabbage!
> Enjoy!
> Penny
>
> And, here's a recipe for colcannon:
> Colcannon:
> 1 1/2 poundsYukon Gold potatoes, cooked, peeled
> 3/4 cup whipping cream
> 1 stick (1/2 cup) butter
> 2 teaspoons freshly ground pepper
> 1/2 teaspoon salt
> 1 small savoy cabbage, very thinly sliced
> 2 leeks, sliced
> 1 yellow onion, diced
> 10 sprigs parsley, chopped
>   Mash potatoes in a large bowl. Mix in the cream and half of the butter.
> Season with pepper and salt; set aside. Melt the remaining butter in a large
> skillet over medium heat; add cabbage, leeks and onion. Cook until the
> vegetables are crisp-tender, about 8 minutes.
> Fold vegetables into potatoes; stir in the chopped parsley. Keep warm.
>
>
> On 12/21/17, Deborah Barnes via Cookinginthedark
>  wrote:
>> Anybody got a tried and true recipe for corned beef hash?
>>
>> Thanks,
>>
>> Deb B.
>>
>> -Original Message-
>> From: Marilyn Pennington via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Wednesday, December 20, 2017 12:08 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Marilyn Pennington
>> Subject: [CnD] Corned Beef And Cabbage
>>
>> Corned Beef And Cabbage
>>
>> 1 (3 to 4 pound) corned beef brisket (not in a brine), cut into 6 to 8
>> pieces
>>
>> 3/4 to 1 1/4 cups water
>>
>> 5 to 6 carrots, cut into 2 to 3 inch pieces
>>
>> 3 medium-sized onions, quartered
>>
>> Salt and pepper
>>
>> Half to a whole head of cabbage, cut into wedges
>>
>> Place corned beef in 5 to 6 quart slow cooker. Add water. Place
>> carrots and onions around the meat if possible, pushing the vegetables
>> in so they are at least partly covered by the water. Sprinkle salt and
>> pepper over all. Cover and cook on low for 4 to 5 hours, or on high
>> for 2 1/2 to 3 hours. Add cabbage to cooker, pushing down into liquid
>> to moisten. Turn to high and cook and additional  1 1/2 to 2 hours, or
>> until vegetables and meat are tender but not over-cooked.
>>
>> Tip:
>>
>> You can prepare cabbage separately in a large soup pot. Place wedges
>> in kettle and add 1 cup broth from cooker. Cook for 20 to 30 minutes,
>> covered, or until just-tender. Stir into corned beef and vegetables
>> right before serving.
>>
>> Variation:
>>
>> Add 3 medium-sized potatoes, peeled or unpeeled, cut into chunks when
>> adding carrots and onions.
>>
>> Makes 6 servings.  Mama's Corner.
>>
>>
>>
>> ___
>

Re: [CnD] kosher salt

[Jeanne Fike via Cookinginthedark]

Hi,
To add what Sugar shared on kosher salt, I found the following (below my name) 
from joybauer.com
Jeanne

from joybauer.com

By weight, all three — kosher, sea, and table salt — contain the same amount of 
sodium. However, kosher salt has a coarser grain than fine table salt, which 
means that it contains less sodium by volume. In other words, 1 teaspoon of 
kosher saltyields less sodium than 1 teaspoon of table salt. (The larger 
granules of kosher salt can’t clump together as closely as the fine ones do.) 
So, when you’re measuring volume amounts for recipes, you’ll automatically 
reduce the sodium content if you make the switch to kosher salt. Sea salt 
offers the same benefit as kosher salt only if it’s a coarse-grained variety. 
On the other hand, “fine grain” sea salts have the same high sodium content as 
traditional table salt and therefore don’t offer any health advantage.

Nowadays, manufacturers are adding sea salt to potato chips, canned soups, and 
other packaged foods — probably to make the products seem healthier and more 
natural. But really it’s the amount of salt they’re adding, not the type, 
that’s important for health purposes. So don’t be swayed by tricky marketing; 
always check the Nutrition Facts panel to determine the sodium content per 
serving.




-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 28, 2017 2:10 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] kosher salt

Hi Sharon here is what I found on google
This is a interesting question. I have always heard that Kosher is healthier 
and less abrasive and yet a bit stronger than regular table salt so you need 
less.
The Difference Between Kosher Salt and Table Salt

Table Salt
What it is: Table salt consists of fine, evenly shaped crystals, which makes it 
denser than other salts. It's typically mined from salt deposits underground 
and may also contain anti-clumping agents, such as calcium silicate.
When to use it: As the name implies, it's good for keeping out on the table for 
last-minute seasoning. It's also good for salting pasta water or seasoning 
soups.

Kosher Salt
What it is: Kosher salt is less refined than table salt. Its larger flakes 
don't compact together as neatly, so a pinch is a little coarser and not as 
dense.
When to use it: Kosher salt is the most versatile. It's great for seasoning 
before, during and after cooking. It's especially good for seasoning meat 
before cooking.

Sea Salt
What it is: Sea salt undergoes the least processing. Flakes are collected from 
evaporated seawater and may contain residual minerals that could alter the 
color. The unevenly shaped flakes don't stack up evenly and create a less dense 
pinch.
When to use it: Sea salt is typically more expensive, which means you'll want 
to use it with caution. It's best for finishing.

If you're wondering how important all this is when you're cooking, the short 
answer is somewhat. The longer answer? You can use these salts interchangeably 
if you have to, but it's really worth using the proper kind for the right 
occasion
"But they that wait upon the Lord shall renew their strength; They shall mount 
up with wings as eagles; They shall run, and not be weary; and They shall
walk, and not faint." [Isaiah 40:31]Bible

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

Bless you, Sugar Lopez



-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 28, 2017 11:42 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: [CnD] kosher salt

I have seen this mentioned in a lot of recipes and have a huge box of it but 
wonder what makes it different from regular table salt? I bought it for a 
recipe and was astounded at the size of the box!

Thanks!

Sharon

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Re: [CnD] How do I receive this radio program?

[Jeanne Fike via Cookinginthedark]

Hi, 
The Cooking in the Dark show also airs each Saturday at 10:00 pm eastern on 
acbradio.org's mainstream channel. It repeats every other other hour on Sunday.
Jeanne

-Original Message-
From: Velma Prescott via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, December 29, 2017 10:23 PM
To: cookinginthedark@acbradio.org
Cc: Velma Prescott
Subject: Re: [CnD] How do I receive this radio program?

WOW, this is great information. Thanks so much.

-Original Message-
From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, December 29, 2017 7:53 PM
To: Sharon Howerton via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] How do I receive this radio program?

For those with an iphone or android device, you need to run your podcasts app.  
Apple provides one free of charge called podcasts.  You do a search inside that 
app for cooking in the dark.  Several possible shows will appear and you want 
the show which is the first in the list with the unknown button.  You hit that 
unknown button and then find subscribe and hit the subscribe button. Once done, 
you have access to what's on line.  This radio program goes out over a podcast, 
and why acbradio hasn't got that radio program available inside acblink I don't 
know.  What I wrote you about, I just finished doing so know it works.
Hope this helps.

On Sat, 30 Dec 2017, Sharon Howerton via Cookinginthedark wrote:

> Date: Fri, 29 Dec 2017 21:00:01
> From: Sharon Howerton via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton 
> Subject: Re: [CnD] How do I receive this radio program?
> 
> I have wondered about that too so if anyone can post how to access this 
> program, I'd appreciate it, too.
>
> -Original Message-
> From: Velma Prescott via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 29, 2017 6:53 PM
> To: cookinginthedark@acbradio.org
> Cc: Velma Prescott
> Subject: Re: [CnD] How do I receive this radio program?
>
> Hi
> Thank you for replying.i am interested in Cooking in the dark radio; is there 
> such a  program?
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 29, 2017 2:35 PM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton
> Subject: Re: [CnD] How do I receive this radio program?
>
> Which radio program, Velma?
>
> -Original Message-
> From: Velma via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 29, 2017 4:26 PM
> To: Cookinginthedark@acbradio.org
> Cc: Velma
> Subject: [CnD] How do I receive this radio program?
>
>
>
> Sent from my iPhone
> ___
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>

-- 

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[CnD] FW: Dale's Some of this and a lot of that casserole!

[Jeanne Fike via Cookinginthedark]

Here's Dale's some of this and some of that casserole recipe.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 11:12 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Dale's Some of this and a lot of that casserole!

Dale's Some of this and a lot of that casserole!

I put a pot of water on to boil for some spiral pasta I found in the 

pantry.  Then I diced up a half of an onion and three cloves of 

garlic.  I tossed these, the onion and garlic, into a skillet with a 

little bacon grease and let them start to brown.  After about five 

minutes, I added in a pound of ground turkey.  I reduced the heat to 

a medium and covered to let brown.  The water was not quite boiling 

yet so I dug back into the frig.  Hey, found about 8 white 

mushrooms.  I sliced these up and tossed them into the meat after I 

tossed and mixed the meat up a bit to brown some of the uncooked 

parts.  I also found half a tub of sour cream...tasted it, and it passed.

Finally the water  was boiling so I tossed in the pasta and set a 

timer for  7 minutes as I wanted to  not cook the pasta all the way.

 

I grated up some mozzarella cheese and set aside.

I also found a little parmesan cheese and grated it up with my cool 

little barrel grater.

Now the meat was done and so was the pasta.  Turned off the meat and 

turned off the pasta.  I took the pasta to the sink, pulled out the 

colander and set it in the other side of the sink.

I dumped out the water in the pot, then dumped the pasta back into 

it.  Those multi cooker pots we had a special on a few weeks back are 

so wonderful.  I love the colanders in them!

 

Now the fun stated.  I added in the meat, onions, and garlic.  Then I 

added the cheese, mozzarella cheese that is.  I tossed all this 

together and then added the sour cream and last but not least, a jar 

of spaghetti sauce.

Mixed it all up together and put in a greased 9 by 13 pan, covered 

with foil, and slid into a waiting 350 degree oven.

It baked for 45 minutes while I took by new Black lab for a walk.

We returned home just at the timer was counting down from 50 seconds.

Perfect!

It was so good that Schyler asked for it again this evening!

What can you create from some of this and a lot of that?

Peace Ya'll,

Dale

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

[Jeanne Fike via Cookinginthedark]

Hi,

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

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

Jeanne

 

 

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



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

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

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

the cooking time from slow cooker to oven.

 

 

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

 

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

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

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

 

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

 

 

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

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

 

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

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

 

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Re: [CnD] Granny's Delight

[Jeanne Fike via Cookinginthedark]

Hi Reinhard,
Maybe the following (below my name) will help you convert the recipe to oven 
cooking time. I found the information by googling how to convert slow cooker 
time to oven cooking time and the information is from www.livestrong.com
Good luck.
Jeanne



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

If the recipe calls for a dish to be cooked in the slow cooker on a high 
setting for 1 1/2 to 2 1/2 hours, you can cook it in the oven for 15 to 30 
minutes. 

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 19, 2018 9:14 AM
To: cookinginthedark@acbradio.org; 'Marilyn Pennington'
Cc: reinhard.steb...@gmail.com
Subject: Re: [CnD] Granny's Delight

What if I wanted to do this in the oven? How could I modify it for the oven?

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 19, 2018 9:48 AM
To: 'Marilyn Pennington' 
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD] Granny's Delight

Granny's Delight

1 pound ground beef

1 small onion, chopped

3 cups dry macaroni

1 cup shredded Cheddar cheese

4 cups spaghetti sauce, your favorite packaged or homemade

1/2 cup water

Brown beef with chopped onion in a nonstick skillet; drain. Spray interior of 6 
quart slow cooker with nonstick cooking spray. Place all ingredients into slow 
cooker and fold together gently. Cover; cook on high for 1 1/2 hours, or until 
macaroni is tender but not mushy.

Variation:

Add 1/2 teaspoon salt, 1/4 to 1/2 teaspoon pepper, according to your taste 
preference, and 2 cloves minced garlic

Makes 5 servings.  Mama's Corner.

 

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[CnD] several braille cookbooks to give away for free

[Jeanne Fike via Cookinginthedark]

Hi,

I have the following braille cookbooks to give away for free. (Below my
name) They were from National Braille Press. Contact me off list with your
name and address if interested. I only ask that upon receiving them that you
let me know since I'll send them free matter.

 

 Jeanne

Mrs. Fields Cookie Book by Debbi Fields, copyright 1992 (2 volumes) 

Baker's Easiest-Ever Chocolate Recipes, Kraft Foods, Inc. (1 volume)



Baking Illustrated Chapter 1: Quick Breads, Muffins, Biscuits and Scones
from the editors of Cook's Illustrated, copyright 2004 (2 volumes) 

Baking Illustrated Chapter 6: Crisps, Cobblers and Other Fruit Desserts from
the Editors of Cook's Illustrated, copyright 2004 (1 volume)



Baking Illustrated Chapter 8: Favorite Cookies and Brownies from the Editors
of Cook's Illustrated, copyright 2004 (2 volumes) 

 

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[CnD] update on the braille cookbooks I'm giving away

[Jeanne Fike via Cookinginthedark]

Hello everyone,

All the cookbooks except for 
Baking Illustrated Chapter 6: Crisps, Cobblers and Other Fruit Desserts from
the Editors of Cook's Illustrated, copyright 2004 (1 volume)

Baking Illustrated Chapter 8: Favorite Cookies and Brownies from the Editors
of Cook's Illustrated, copyright 2004 (2 volumes)

 

Have been claimed. The Mrs. Fields Cookie Book and the Baking Illustrated
books Chapters 1, 6 and 8 are still available from National Braille Press as
braille downloads. The Baker's Easiest-Ever Chocolate Recipes is not.

 Jeanne

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[CnD] all braille cookbooks are gone

[Jeanne Fike via Cookinginthedark]

Morning everyone,

All the cookbooks I posted this past Sunday have been claimed. Thanks to all
who expressed an interest. Sorry I didn't have more copies.

 Jeanne

 

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Re: [CnD] snickerdoodle bread recipe

[Jeanne Fike via Cookinginthedark]

Hi,
Glad  you're getting the cinnamon chips from Amazon. One of my daughters 
several years ago here in the St. Louis area found them in a local grocery 
store and bought them then.
I never got around to using them though.
Jeanne

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 11, 2018 2:02 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: [CnD] snickerdoodle bread recipe

Marilyn posted this and I wanted to make it today or tomorrow. Do you know
if cinnamon chips are usually available and, if not, could I just skip that
part of the recipe or use chocolate chips? I wanted to make this for my
grandkids for Valentine's Day.

Thanks!

Sharon

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[CnD] asking for repost of company chicken

[Jeanne Fike via Cookinginthedark]

Hi,

Could someone repost the company chicken T&T recipe that has been discussed?
I seemed to have deleted it.

Thanks.

 Jeanne

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[CnD] another cookbook to give away for free

[Jeanne Fike via Cookinginthedark]

Hi,

I have another cookbook to give away for free. It is called Connie's
Kitchen: A Compilation of Recipes and Tips from the Pages of "Dialogue" by
Connie Weadon put out in 2002 by Blindskills and it is in 2 volumes.

   Jeanne

 

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[CnD] the Connie's Kitchen cookbook

[Jeanne Fike via Cookinginthedark]

Hi everyone,

Connie's Kitchen: A Compilation of Recipes and Tips from the Pages of
"Dialogue" by Connie

Weadon put out in 2002 by Blindskills has been claimed. Sorry I don't have
any more copies.

It is still available from Blindskills in braille or large print.

Jeanne

 

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[CnD] pistachio cake recipes

[Jeanne Fike via Cookinginthedark]

Hi Sharon,

You asked for pistachio cake recipes. Below my name are ones others posted
to the list a little while back.

hth
Jeanne

from Marilyn Pennington
I got this from Cooks.com as well. I have never made this one.

 

PISTACHIO CAKE

 

1 (1 lb., 1 oz.) box white cake mix

1 (3 oz.) box instant pistachio pudding

1 c. 7-Up

Pistachio Frosting (see below)

3 eggs

1 c. Crisco oil

2 oz. chopped walnuts

 

Combine all ingredients except pistachio frosting in mixing bowl and beat 2
minutes. Pour into 9 x 13 inch sheet pan and bake in a 325 degree oven for

30-35 minutes, or until cake tests done. Cool on rack and frost.

 

PISTACHIO FROSTING:

 

1 (1 lb.) container of whipped topping

1 (3 oz.) box instant pistachio pudding

Cocoa powder

 

Combine and beat at low speed for a few minutes. Turn mixer to high and
continue beating a few more minutes. Frost cake, dust lightly with cocoa
powder.

**

 

Another one from Marilyn Pennington
I just found this at Cooks.com. I have not made this one.

 

DOUBLE PISTACHIO CAKE

 

1 pkg. (2 layer size) cake mix (white or yellow)

1 pkg. (4 serving size) Jell-O pistachio instant pudding

3 eggs

1 c. Club Soda or water

1/2 c. oil

1/2 c. nuts, chopped

 

Combine all ingredients in large bowl of electric mixer. Blend; then beat at
medium speed for 2 minutes. Pour into a greased and floured, 13 x 9-inch
pan.

Bake at 350 degrees for 40 to 45 minutes or until cake springs back when
lightly touched. Cool in pan for 15 minutes. Remove from pan and finish
cooling

on rack. Frost with Fluffy Pistachio Frosting.

 

FLUFFY PISTACHIO FROSTING:

 

1/2 c. cold milk

1 env. Dream Whip whipped topping

1 pkg. (4 serving size) Jell-O pistachio instant pudding

 

Pour milk into a deep, narrow-bottom mixer bowl; add whipped topping mix and
pudding mix. Beat slowly until well blended. Gradually increase beating
speed

to high and whip until mixture will form soft peaks, 4 to 6 minutes.

Makes about 3 cups. Store frosted cake in refrigerator.

***

from Kathy Brandt

EASY PISTACHIO NUT BREAD OR CAKE

 

Batter:

 

1 box yellow cake mix

 

1 box pistachio nut pudding mix (instant)

 

4 eggs

 

8 oz sour cream

 

1/4 cup oil

 

1/4 cup water

 

Nut Mix:

 

1 cup sugar

 

1 cup chopped walnuts

 

1 tsp cinnamon

 

Grease and flour two regular size bread pans or one bundt cake pan. Mix
batter mixture with a mixer and set aside.

 

Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, 

batter mixture and then nut mixture on top. Bread pans will be about 3/4 

full

 

each before baking.

 

Bake at 350 degrees for 45-50 minutes. Check with knife to make sure 

completely cooked. Let fully cool before removing from pans.

 

Note: When making it as a bundt cake, cream cheese frosting is excellent on 

top. Enjoy.

**
another one from Kathy Brandt

Pistachio Nut Bundt Cake 

 

1 (18.25 ounce) package yellow cake mix

2 (3.4 ounce) packages instant pistachio pudding mix

1 cup sour cream

1/2 cup vegetable oil

4 eggs

1/2 cup packed brown sugar

1/2 cup chopped walnuts

1 teaspoon ground cinnamon

1/4 cup confectioners' sugar for dusting 

 

Preheat oven to 350 degrees F (175 degrees C). 

Grease and flour a 9 inch Bundt pan.

In a medium bowl, stir together the cake mix and instant pudding. Add the
sour cream, oil and eggs, mix well. Pour half of the batter into the
prepared

pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter
in the pan. Cover with the remaining batter.

Bake for 1 hour in the preheated oven, until cake springs back when lightly
touched. Cool for 15 minutes in pan before inverting onto a wire rack to
cool

completely. When cake is cooled, dust with confectioners'

sugar

Makes 12 servings 

 

a great site with great recipes

http://dmoz.org/Home/Cooking/Nuts_and_Seeds/Pistachios/

Recipes from Lanier Publishing

South Woodstock, Vermont.

**



 

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Re: [CnD] pistachio cake recipes

[Jeanne Fike via Cookinginthedark]

Your welcome. Glad I could help.
Jeanne
-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 17, 2018 3:54 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] pistachio cake recipes

Jeanne, the bread from Kathy was exactly the one. Thanks! 

-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 17, 2018 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] pistachio cake recipes

Hi Sharon,

You asked for pistachio cake recipes. Below my name are ones others posted to 
the list a little while back.

hth
Jeanne

from Marilyn Pennington
I got this from Cooks.com as well. I have never made this one.

 

PISTACHIO CAKE

 

1 (1 lb., 1 oz.) box white cake mix

1 (3 oz.) box instant pistachio pudding

1 c. 7-Up

Pistachio Frosting (see below)

3 eggs

1 c. Crisco oil

2 oz. chopped walnuts

 

Combine all ingredients except pistachio frosting in mixing bowl and beat 2 
minutes. Pour into 9 x 13 inch sheet pan and bake in a 325 degree oven for

30-35 minutes, or until cake tests done. Cool on rack and frost.

 

PISTACHIO FROSTING:

 

1 (1 lb.) container of whipped topping

1 (3 oz.) box instant pistachio pudding

Cocoa powder

 

Combine and beat at low speed for a few minutes. Turn mixer to high and 
continue beating a few more minutes. Frost cake, dust lightly with cocoa powder.

**

 

Another one from Marilyn Pennington
I just found this at Cooks.com. I have not made this one.

 

DOUBLE PISTACHIO CAKE

 

1 pkg. (2 layer size) cake mix (white or yellow)

1 pkg. (4 serving size) Jell-O pistachio instant pudding

3 eggs

1 c. Club Soda or water

1/2 c. oil

1/2 c. nuts, chopped

 

Combine all ingredients in large bowl of electric mixer. Blend; then beat at 
medium speed for 2 minutes. Pour into a greased and floured, 13 x 9-inch pan.

Bake at 350 degrees for 40 to 45 minutes or until cake springs back when 
lightly touched. Cool in pan for 15 minutes. Remove from pan and finish cooling

on rack. Frost with Fluffy Pistachio Frosting.

 

FLUFFY PISTACHIO FROSTING:

 

1/2 c. cold milk

1 env. Dream Whip whipped topping

1 pkg. (4 serving size) Jell-O pistachio instant pudding

 

Pour milk into a deep, narrow-bottom mixer bowl; add whipped topping mix and 
pudding mix. Beat slowly until well blended. Gradually increase beating speed

to high and whip until mixture will form soft peaks, 4 to 6 minutes.

Makes about 3 cups. Store frosted cake in refrigerator.

***

from Kathy Brandt

EASY PISTACHIO NUT BREAD OR CAKE

 

Batter:

 

1 box yellow cake mix

 

1 box pistachio nut pudding mix (instant)

 

4 eggs

 

8 oz sour cream

 

1/4 cup oil

 

1/4 cup water

 

Nut Mix:

 

1 cup sugar

 

1 cup chopped walnuts

 

1 tsp cinnamon

 

Grease and flour two regular size bread pans or one bundt cake pan. Mix batter 
mixture with a mixer and set aside.

 

Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, 

batter mixture and then nut mixture on top. Bread pans will be about 3/4 

full

 

each before baking.

 

Bake at 350 degrees for 45-50 minutes. Check with knife to make sure 

completely cooked. Let fully cool before removing from pans.

 

Note: When making it as a bundt cake, cream cheese frosting is excellent on 

top. Enjoy.

**
another one from Kathy Brandt

Pistachio Nut Bundt Cake 

 

1 (18.25 ounce) package yellow cake mix

2 (3.4 ounce) packages instant pistachio pudding mix

1 cup sour cream

1/2 cup vegetable oil

4 eggs

1/2 cup packed brown sugar

1/2 cup chopped walnuts

1 teaspoon ground cinnamon

1/4 cup confectioners' sugar for dusting 

 

Preheat oven to 350 degrees F (175 degrees C). 

Grease and flour a 9 inch Bundt pan.

In a medium bowl, stir together the cake mix and instant pudding. Add the sour 
cream, oil and eggs, mix well. Pour half of the batter into the prepared

pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in 
the pan. Cover with the remaining batter.

Bake for 1 hour in the preheated oven, until cake springs back when lightly 
touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool

completely. When cake is cooled, dust with confectioners'

sugar

Makes 12 servings 

 

a great site with great recipes

http://dmoz.org/Home/Cooking/Nuts_and_Seeds/Pistachios/

Recipes from Lanier Publishing

South Woodstock, Vermont.

**



 

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Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Jeanne Fike via Cookinginthedark]

Hi Reinhard,
Here's a yellow cake recipe I've made many times
Jeanne
yellow cake
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup shortening (half  cup margarine or butter, softened  if desired)
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs

Heat oven to 350 degrees. Grease and flour rectangular pan, 13 by 9 by 2 inches 
or 2 round pans 8 or 9 by 1 1/2 inches. Beat all ingredients on low speed, 
scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl 
frequently, 3 minutes. Pour into pan or pans. Bake until wooden pick inserted 
in center comes out clean; rectangle, 30 minutes. (Recipe said 40 to 45 
minutes, but I found about 30 minutes works.) Rounds 30 to 35 minutes. Cool.

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, April 07, 2018 9:44 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner; c...@mamas-corner.groups.io
Subject: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

Does any one have a yellow cake mix recipe or any other cake recipe that will 
work with something like this?

Sent from my iPhone

> On Apr 7, 2018, at 9:40 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Pumpkin Dump Cake
>
>
>
> *Prep 10 min
> *Total60 minutes.
>
> � An easy fall cake that is "dumped" into a pan and baked.
>
>
>
> Ingredients
>
> 1can (29 oz) pure pumpkin (not pumpkin pie filling) Save $
>
> 1can (12 oz) evaporated milk Save $
>
> 3 whole eggs
>
> 1cup white sugar Save $
>
> 3teaspoons cinnamon Save $
>
> 1box Betty Crocker? Super Moist? yellow cake mix Save $
>
> 1cup chopped pecans (optional) Save $
>
> 3/4cup butter, melted
>
> Steps
>
> Hide Images1. Preheat oven to 350�F and grease a 9x13 baking dish.
>
> *2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon
> until well blended. Spread pumpkin mixture in prepared baking dish. Mixture
> will be very wet.
> *3. Sprinkle cake mix evenly on top of the batter. If adding pecans,
> sprinkle them over the cake mix. Pour melted butter over the top of the cake
> mix. Bake 50 minutes.
> *4. Cool completely. Top with whipped cream or ice cream.
>
>
>
>
>
>
> Nutrition Information
>
>
> Nutrition Facts
>
>
> Serving Size: 1 Serving
>
>
> Calories
>
> 182.0
>
>
> % Daily Value
>
>
> Total Fat
>
> 11.1g
>
> 17%
>
> Saturated Fat
>
> 6.7g
>
> 34%
>
> Cholesterol
>
> 55.5mg
>
> 18%
>
> Sodium
>
> 36.6mg
>
> 2%
>
> Potassium
>
> 185.0mg
>
> 5%
>
> Total Carbohydrate
>
> 19.2g
>
> 6%
>
> Dietary Fiber
>
> 1.7g
>
> 7%
>
> Sugars
>
> 16.3g
>
>
>
> Protein
>
> 3.0g
>
>
>
>
> % Daily Value*:
>
>
> Vitamin C
>
> 4.30%
>
> 4%
>
> Calcium
>
> 8%
>
> 8%
>
> Iron
>
> 5.20%
>
> 5%
>
>
> Exchanges:
>
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> More About This Recipe
>
> *Dump cake -- not the most eloquent name for a dessert, but it's
> amazing! Simple, decadent, and always a crowd pleaser. Straight pumpkin out
> of the can isn't really that appetizing, so add some cinnamon and sweeten it
> up a bit with some simple ingredients. The smell of the pumpkin and spices
> baking will bring fall right into your house. This is the great alternative
> to your everyday pumpkin pie, for those of you who want to switch it up a
> bit. The result is a creamy pumpkin layer topped with a buttery crust. Enjoy
> this pumpkin dessert with some whipped cream or a big scoop of ice cream.
>
>
>
>
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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[CnD] baking and casserole pan size substitutions

[Jeanne Fike via Cookinginthedark]

Hi everyone,


I was surfing the internet for baking and casserole pan substitutions and
found the following.  (I was trying to find a different pan size for a
casserole I wanted to make). Maybe some of you will find it useful.

It was supposed to be in table form, but when I copied and pasted it into
word it didn’t work. The semicolons are the column divides.

Jeanne



Baking Pan Size Subsitutions | The Old Farmer's Almanac
from  website: www.alaman.com



SUBSTITUTIONS FOR BAKING PAN SIZES
CASSEROLE DISH AND PAN SUBSTITUTIONS



In the midst of cooking but don’t have the right baking pan size? You can
substitute one size for another, keeping in mind that when you change the
pan size, you must sometimes change the cooking time.



DIFFERENCES IN COOKING TIME



Always be sure to account for differences in pan sizes when considering
cooking time. For example, if a recipe calls for using an 8–inch round cake
pan and baking for 25 minutes, and you substitute a 9–inch pan, the cake may
bake in only 20 minutes, since the batter forms a thinner layer in the
larger pan. (Use a toothpick inserted into the center of the cake to test
for doneness. If it comes out clean, the cake has finished baking.)



Also, specialty pans such as tube and Bundt pans distribute heat
differently; you may not get the same results if you substitute a regular
cake pan for a specialty one, even if the volume is the same.





BAKING PAN SIZE SUBSTITUTIONS



table with 3 columns and 7 rows

PAN SIZE; VOLUME; SUBSTITUTE

9-inch pie pan; 4 cups; 8-inch round cake pan

8x4x2-½-inch loaf pan; 6 cups; Three 5x2-inch loaf pans or Two 3x1–¼-inch
muffin tins; 12x8x2-inch cake pan

9x5x3-inch loaf pan; 8 cups; 8-inch square cake pan or 9-inch round cake pan


15x10x1-inch jelly-roll pan; 10 cups; 9-inch square cake pan or Two 8-inch
round cake pans or 8x3-inch springform pan

10x3-inch Bundt pan; 12 cups; Two 8x4x2–½-inch loaf pans or 9x3-inch angel
food cake pan or 9x3-inch springform pan

13x9x2-inch cake pan; 14-15 cups; Two 9-inch round cake pans or Two 8-inch
square cake pans

table end

*

CASSEROLE DISH SUBSTITUTIONS



If you are cooking a casserole and don’t have the correct size dish, here
are some baking-pan substitutions. Again, consider the depth of the
ingredients in the dish and lengthen or shorten the baking time accordingly.



table with 2 columns and 6 rows

CASSEROLE SIZE; BAKING-PAN SUBSTITUTE

1–½ quarts; 9x5x3-inch loaf pan

2 quarts; 8-inch square cake pan

2–½ quarts; 9-inch square cake pan

3 quarts; 13x9x2-inch cake pan

4 quarts; 14x10x2-inch cake pan

table end









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Re: [CnD] KEEPING BROWN SUGAR

[Jeanne Fike via Cookinginthedark]

Hi,
I put a slice of bread in my brown sugar container.
Jeanne

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, May 08, 2018 9:47 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; c...@mamas-corner.groups.io
Subject: [CnD] KEEPING BROWN SUGAR

KEEPING BROWN SUGAR 

 

Keep brown sugar soft by adding a couple of marshmallows to the bag.

 

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Re: [CnD] KEEPING BROWN SUGAR

[Jeanne Fike via Cookinginthedark]

Hi Pam,
To send a new message to the list, use control+n for new message, put in the 
email address Cookinginthedark@acbradio.org; then your subject in the subject 
line. Lastly, your message in the body.
HthJeanne

-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, May 11, 2018 8:55 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] KEEPING BROWN SUGAR

Dale, This has nothing to do with brown sugar, but please keep reading anyway. 
I can not figure out how to send a new message to the list. I can respond to 
messages though, and since I need information from you, I am replying to this 
message.
The last Cooking in the Dark show I heard was the taco demonstration. I didn't 
think I could learn much about tacos, but you taught me some things I didn't 
know and had not tried.  Great show! 
My questions are about the choppers you use. You seem to make quick work of it 
while that is the thing that takes most of my time, no matter what I am making. 
When I don't feel like doing lots of cutting, I have been known to even skip 
making simple things like salads. I want descriptions, ease of cleaning, 
pricing, where to find. Safety features, why you like and use them--you get the 
drift.
I do have one of those jars that you put nuts into for chopping. I have a 
larger plastic chopper that looks much like the cutter that fits inside the nut 
chopper jar, but is bigger and quite substantial. This is the greatest device 
ever for chopping up meat that has clumped together during browning, or 
chopping up the whole burger patty if you cooked it that way and chose to chop 
it later. I found that at a kitchen close out sale and it has been worth its 
weight in silver, if not gold.
Thanks for any discussion or enlightenment you can share. My computer skills 
are not great, but quickly improving since my husband's death on Good Friday. I 
am learning a few things to get me out of the jams he always rescued me from, 
but have a ways to go before succeeding.

Pamela Fairchild 


-Original Message-
From: Food Dude via Cookinginthedark  
Sent: Friday, May 11, 2018 7:56 AM
To: cookinginthedark@acbradio.org
Cc: Food Dude 
Subject: Re: [CnD] KEEPING BROWN SUGAR

Just keep your brown sugar in the freezer.

Works great!

When I get a new box or bag of brown sugar, I dump it in a zip lock bag and in 
the freezer it goes.

It will not turn into that solid brick of sugar.

If this happens, yo0u can sometimes save it by microwaving it on high for about 
30 to 45 seconds.

We have talked about keeping brown sugar on the Cooking In The Dark Show.

www.cookinginthedark.libsyn.com

Peace!

Keep On Cooking!

Dale Campbell




On 5/9/2018 3:23 AM, Jeanne Fike via Cookinginthedark wrote:
> Hi,
> I put a slice of bread in my brown sugar container.
>  Jeanne
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 08, 2018 9:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington; c...@mamas-corner.groups.io
> Subject: [CnD] KEEPING BROWN SUGAR
>
> KEEPING BROWN SUGAR
>
>   
>
> Keep brown sugar soft by adding a couple of marshmallows to the bag.
>
>   
>
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Re: [CnD] new messages

[Jeanne Fike via Cookinginthedark]

Hi Pam,
It did.
Jeanne

-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, May 11, 2018 3:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] new messages

   Hi, Jeanne, Thanks for the help, I did it. So simple when one
knows the commands to use. Once I hit control n, and pressed c, cooking in
the dark just appeared like magic-it must be in my contacts. I feel like I
actually learned something today. Not time to crow yet, let's see if this
arrives to the list.

 

Pamela Fairchild 



 

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[CnD] a program on TechTalk on Safety in the kitchen and items

[Jeanne Fike via Cookinginthedark]

Hi everyone,

I got the following from the Accessible World announcement list. Some of you
may be interested. The show airs this Monday, June 4 at 5 pm pacific, 6 pm
mountain, 7 pm central and 8 pm eastern.

The website is accessibleworld.org and go to the Pat Price TechTalk room a
little before showtime. One can ask questions either via computer by typing
or speak through your computer if have a microphone.

Jeanne



Tek Talk welcomes Rochelle Yohai,  to speak to our worldwide Tek Talk
audience regarding the topic of "Safety Tips and items to use in the
kitchen."

 

For those wishing to use the telephone to participate in this program, Our
phone bridge number is (605) 4756777. The access code is 090807 followed by

the pound sign. The mute is star 6 and you undo the mute with star 6.

 

Rochelle Yohai has been an experienced cook in her kitchen for many years.
Over the years, she has developed and purchase those items which make
cooking

both safe and enjoyable.

 

Presenter: Rochelle Yohai

E-Mail: 

rochelleyo...@att.net

 

Co-Chair, Larry Gassman

E-Mail:

 

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[CnD] show times of Cooking in the Dark

[Jeanne Fike via Cookinginthedark]

Hi everyone,

For those who want to listen to the Cooking in the Dark show, it will reair
at 12:00 am eastern time on ACB radio mainstream channeland repeats every
two hours into Sunday evening. It initially starts at 10:00 eastern time on
Saturday evenings.

Hope this is of some balue to some of you. Hope too everyone has a nice
remainder of their weekend.

 Jeanne

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Re: [CnD] Ingredient Equivalents and Food Measurements

[Jeanne Fike via Cookinginthedark]

Hi Ann,
Here is the original ingredient, equivalents and measurements Sugar Lopez 
posted back in October (below my name).
Happy new year to you and yours.
Jeanne

Ingredient Equivalents and Food Measurements

Ingredient Equivalents

Ingredient
Amount
Equivalent
Allspice, ground
1 oz
4 1/2 tbsp
Almonds, in shell
1 lb
5-6 oz, or 1 cup
Almonds, whole
2 1/2 oz
1/2 cup
Almonds, ground
1 lb
2 2/3 cups
Almond Paste
8 oz
1 3/4 cups
Apples
1 lb
3 or 4  medium
3 cup sliced
1 med
1 cup diced or sliced
3/4 cup chopped
Apples, dried
6 oz pkg
1 cup dried
2 2/3 cups cooked
Applesauce
16 oz jar
2 cups
Apricots, dried
6 oz pkg
1 cup dried
2 cups cooked
Apricots, fresh
2 med
1/2 cup sliced
1 lb
2 cups halves or slices
8 to 12 medium
Asparagus, canned
14 1/2-16 oz
12 to 18 spears
Asparagus, fresh
1 lb
16 to 20 spears
3 cups trimmed
2 1/2 cups cooked
Asparagus, frozen
10 oz
2 cups
equals 1 1/4 lb fresh
Avocados
1 lb
2 medium
1 1/2 cups pulp
Bacon, sliced
1 lb
thick: 10-15 slices
average: 16-24 slices
thin: 25 to 30 slices
Bacon, sliced cooked
1 slice
1 tbsp crumbled
1 lb
1 to 1 1/2 cups crumbled
Baked Beans
1 gallon
20 to 22 servings
Bananas
1 med
1 cup sliced
1 lb
3 or 4  medium
1 3/4 cup mashed
Bananas, dried sliced
1 lb
4 to 4 1/2 cups
Basil
1 oz dried
3/4 cup
1/2 oz fresh
1 cup chopped leaves
Bay leaf
1 whole
1/8 to 1/4 tsp crushed
1/4 to 1/2 tsp broken
Beans, dried
1 lb
2 to 2 1/2 cups uncooked
5 1/2 to 6 cups cooked
Beans, green, fresh
1 lb
14 oz trimmed
3 cups trimmed
2 1/2 cups cut, cooked
Beans, kidney
1 lb uncooked
2 to 2 1/2 cups uncooked
5 to 6 cups cooked
Beans, lima, dry shelled
1 lb  uncooked
2 cups uncooked
5 cups cooked
Beef, cooked, diced
1 lb
3 cups
Beef, ground
1 lb
2 cups raw
12 ounces cooked
Beef, roast
1 lb
meat for 4-5 sandwiches
Beef, tenderloin
5 lbs
12 to 16 servings
Beer
1 pony keg
7 3/4 gal
82 12-oz cans
1 keg
15 1/2 gal
165 12-oz cans
Beets without tops
1 lb
2 cups cooked  sliced/diced
10 med beets
Beet Greens
1 lb
1 1/2 cups cooked
8 oz. leaves
Berries
1 pint
2 to 3 cups
Bisquick
1 box, 60 oz
14 cups
Blackberries, fresh/frozen
1 lb
3 1/2 cups
1 pint
2 to 3 cups
Black-Eyed Peas, dried
1 lb
2 to 2 1/2 cups dried
5 to 6 cups cooked
1 cup
7 oz dry
2 1/2 cups cooked
Black-Eyed Peas, frozen
10 oz
1 1/2 cups
Black-Eyed Peas, in pod
1 lb
1 1/2 to 1 3/4 cups shelled
Blueberries
1 lb
3 1/2 cups
1 pint
2 to 3 cups
Bread
1 lb loaf
16-18 slices
30 thin slices
12 cups croutons
Bread
1 slice dry
1/3 cup fine  crumbs
1 slice soft
3/4 cup coarse crumbs
3/4 cup cubes
Bread Crumbs
8 oz pkg
2 cups
Broccoli, fresh
1 lb
2 cups florets
1 bunch
3 cups cooked, chopped
Broccoli, frozen
10 oz
1 1/2 cups chopped
Brussels Sprouts, fresh
1 lb
4 cups cooked
1 qt
1 1/4 lbs
Brussels Sprouts, frozen
10 oz
1 1/2-2 cups, cooked
Bulgur wheat
1 lb
2 3/4 cups uncooked
8 cups cooked
Butter/Margarine
1 stick
4 ounces
1/2 cup
8 tbsp
1/3 cup clarified
Butter/Margarine
1 lb
4 sticks
2 cups
Butter, soft
8 oz
1 cup
Cabbage
1 med head
1 1/4 to 1 1/2 lbs
1 lb raw
3 1/2 to 4 1/2  cups shredded
1 lb cooked
1 1/2 to 2 cups shredded
Cantaloupe
1 med
3 lbs
4 to 4 1/2 cups cubed
25 balls (7/8")
Cardamom
1 pod
1 tsp ground
18-20 seeds
Carrots, canned
16 oz
2 cups sliced
Carrots, cooked
1 lb
1 1/3 cups puréed
Carrots, fresh
1 lb
5-7 med
2 1/2 cups shredded/sliced
2 1/2 cups cooked
24-36 baby
12-14 small
Cauliflower, fresh
1 med head
1 3/4 to 2 1/4 lbs
1 lb
1 1/2 cups, cut up
7 1/2 oz cooked
Celery
1 bunch
1 lb untrimmed
2 cups, sliced/diced
2-3 med ribs
1 cup chopped or sliced
Cheese, firm (Cheddar,etc.)
1 lb
4 to 5 cup, shredded
1 cup shredded
4 oz (approximately)
Cheese, hard (Parmesan,etc.)
8 oz
1 1/2 cups, grated
Cherries, canned, tart
16 oz pitted
1 1/2 cups drained
Cherries, dried, tart
3 oz
1/2 cup
Cherries, fresh, sweet
1 lb unpitted
1 3/4 cups pitted
Cherries, frozen, tart
1 lb pitted
2 cups
Chicken, boned
1 lb
3 cups cooked, diced
Chicken, bone in
3 lbs
2 1/2 to 3 cups cooked, diced
Chicken Breast, half
1
1/2 cup cooked, chopped
Chicken, canned
5-oz can
1/2 cup drained
Chicken, whole
5 lb (capon)
2 1/4 lbs cooked meat
2-3 lbs
2-3 cups cooked, chopped
Chives, fresh
1 tbsp
1 tsp freeze-dried
Chocolate, unsweetened
1 oz
1 square
1 envelope liquid
Chocolate Wafers
20
1 cup fine crumbs
Cinnamon, ground
1 oz
4 tbsp
Cinnamon, stick
1" of stick
1 tsp ground
Clams, in shell
8 quarts
1 quart, shucked
Clams, shucked
1 quart
2 to 3 cups, chopped
Cloves, whole
1 tsp whole
3/4 tsp ground
Coconut, fresh
1 lb
3 cups grated
1 med
Coconut, flaked
3 1/2 oz can
1 1/4 cups
7 ounce pkg
2 1/2 cups
Coffee, ground
1 lb
80 tbsp
40 to 50 cups brewed
Coffee, instant
4-oz jar
2 1/2 cups
120 cups prepared
Collard Greens, fresh
1 lb
6 to 7 cups raw
1 1/2 cups cooked
Corn, canned, kernels
15 1/4-oz can
1 3/4 cups drained
16-oz can
2 cups
Corn, creamed
16-oz can
2 cups drained
Corn, fresh
3-4 ears
1 cup kernels
Corn, frozen
10 oz
1 1/4 cups kernels
16 oz
1 2/3 cups kernels
Cornbread
8" square pan or 9" round skillet
4 cups crumbled for stuffing
Cornflakes
3 to

[CnD] Instant Pot Secret Feature

[Jeanne Fike via Cookinginthedark]

Afternoon everyone,

For those of you who have an Instant Pot, you may find the following
interesting. I got it from another list.

 Jeanne

 

Instant Pot's secret feature

. Chances are, you've already wondered why on earth the handles are so small
on the famous pressure cooker. Well, wonder no more.

As it turns out, there's a purpose for the small, slotted handles and it's
more genius than you could have imagined. Those two small handles go
together

Like peanut butter and jelly and form a lid handle! Keep scrolling to see
how.

As you can see, the lid handle is the exact size of the base handle
underneath how did we not notice this until now?

The next time you re whipping up something super hot and have no idea where
to put the burning lid, all you have to do is slip the lid handle into the

base

handle and voila! No more condensation all over your counter or burnt
fingertips.

The lid stays within reach but nicely out of the way. And since the Instant
Pot is giant already, now you don't need to waste even more countertop space

Trying to find a safe spot for the lid.

We didn't know it was possible, but we love the Instant Pot more than ever!

Karly Wood

 

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[CnD] t&t chicken with curry and broccoli recipe

[Jeanne Fike via Cookinginthedark]

chicken with curry and broccoli recipe
ingredients

1 (oz10) package frozen broccoli (thawed)

2 oz5 cans boned chicken

½ can cream of chicken soup

½ cup mayonnaise

½ teaspoon lemon juice (can omit if wish)

1 teaspoon curry powder (I only use ½ teaspoon so the curry taste isn’t so
strong)

½ cup grated cheddar cheese

½ bread crumbs



directions

Cook broccoli in boiling salted water 5-10 minutes. Drain and arrange in
greased 2 quart casserole dish. Place chicken on top. In a small bowl,
combine the soup, mayonnaise, lemon juice and curry powder. Pour over the
top of the chicken. Sprinkle with cheese and bread crumbs. Bake, covered, at
350 degrees for 20 minutes. Remove foil and bake another 10 minutes. May
serve over rice if desired.



This is a hit with 2 of my daughters.

Jeanne

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[CnD] ice trays

[Jeanne Fike via Cookinginthedark]

Hi,

I use the ones with lids from Amazon.

What I find a little annoying, though, is the lids get cracks in them from
taking them on and off and I have to get more trays. So now I have more
trays than lids.

Jeanne

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[CnD] FW: Diabetic Rhubarb Coffee Cake

[Jeanne Fike via Cookinginthedark]

Here's the coffeecake recipe.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, January 22, 2019 9:13 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] Diabetic Rhubarb Coffee Cake

Diabetic Rhubarb Coffee Cake

 

Makes twelve servings.

ready in:  1-2 hrs.

ingredients

1 1/2 tablespoon butter or margarine, at room temperature
2 1/2 tablespoons canola oil
1 cup sweetener/brown sugar substitute (Splenda), divided
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 pinch salt
1 cup fat-free milk
2 cups chopped rhubarb
1/2 teaspoon cinnamon

directions

With an electric mixer, cream together butter, oil and 3/4 cup brown sugar
blend. Add egg and vanilla and mix thoroughly. 

In a separate mixing bowl, stir together flour, baking soda, and salt. 

Add dry ingredients to creamed ingredients alternately with milk. 

When well blended, mix in rhubarb by hand. Pour batter into greased 9 x 13
glass baking pan. Sprinkle with 1/4 cup reserved brown sugar blend and
cinnamon. 

Bake at 350 degrees F for 40 minutes.  Enjoy.

 

 

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Re: [CnD] what to eat before and after gallbladder removal

[Jeanne Fike via Cookinginthedark]

Hi,
When I had mine removed 6 years ago, I was able to eat regular food within a 
day after surgery. I was advised, as others have mentioned, to avoid eating too 
much and watch out for too much fried foods.
Hope Hank's surgery goes well.
Jeanne

-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 01, 2019 6:16 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] what to eat before and after gallbladder removal

Thanks for all your information especially your honesty.
Could you share what you ate in the beginning?
If you eat clear broth for example how do you help it taste good what worked 
for you?
What are some of your staple recipes?
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Re: [CnD] Recipe Request

[Jeanne Fike via Cookinginthedark]

Hi, 
Here's Mama Peach'e email address Nicole spoke about.
m...@mamas-corner.groups.io
You may want to search directionsforme.org with subject yellow cake with 
pudding and see if anything pops up.
   Good luck
Jeanne

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 09, 2019 11:14 AM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS
Subject: [CnD] Recipe Request

Hi everyone,
I am looking for a special recipe. Back in the seventies, on the box of a 
Duncan Hines yellow cake mix, was a recipe for a cake that the box said was 
like eating pudding in a bowl. I actually made this cake, and it was wonderful. 
It was very moist and pudding like, so that you had to eat it out of a dessert 
dish. Does anybody know what I am talking about? I would love to have the 
recipe to make it again if anyone has it. 
Thanks for your help.
Nancy Williams

Sent from my iPhone
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[CnD] insta pot and and an android app?

[Jeanne Fike via Cookinginthedark]

Hi everyone,

Is there an equivalent app for android for using an insta pot?

   Jeanne

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[CnD] recipe request for French dip roast beef

[Jeanne Fike via Cookinginthedark]

Hi everyone,

A week ago or so someone posted a recipe for French dip roast beef. If
someone has it, could they repost it?

I will say it could have been on another list I'm on, though, don't remember
which one it was. 

Thanks in advance for any assistance. Hope everyone has a good weekend.

Jeanne

 

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Re: [CnD] recipe request for French dip roast beef

[Jeanne Fike via Cookinginthedark]

Thanks. That looks like the one.
Jeanne

-Original Message-
From: Terry Borden via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 05, 2019 4:21 PM
To: cookinginthedark@acbradio.org
Cc: Terry Borden
Subject: Re: [CnD] recipe request for French dip roast beef

I'm not sure if this is what you want?

French Dip Sandwiches

Serves four.

ready in:  under 30 minutes.

ingredients
1 pound cooked roast beef, thinly sliced
2 beef bouillon cubes
1 1/2 cup water
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1 small bay leaf
4 (6-inch) French rolls, sliced

directions
Preheat oven to 350 degrees F.

Separate beef slices and place in casserole. Combine bouillon cubes and
water in a saucepan. Bring to a boil, stirring until bouillon dissolves. Add
onion powder, garlic powder, oregano, thyme, and bay leaf to bouillon
mixture. Pour bouillon mixture over beef slices.

Bake for 10 minutes or until beef is heated through. Heat rolls in turned
off oven. Mound beef on rolls. Discard bay leaf. Ladle bouillon mixture into
small cups. Serve sandwiches with sauce for dipping.

- Original Message - 
From: "Jeanne Fike via Cookinginthedark" 
To: 
Cc: "Jeanne Fike" 
Sent: Friday, April 5, 2019 5:11 PM
Subject: [CnD] recipe request for French dip roast beef


> Hi everyone,
>
> A week ago or so someone posted a recipe for French dip roast beef. If
> someone has it, could they repost it?
>
> I will say it could have been on another list I'm on, though, don't 
> remember
> which one it was.
>
> Thanks in advance for any assistance. Hope everyone has a good weekend.
>
>Jeanne
>
>
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark 

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Re: [CnD] CROCKPOT FRENCH DIP ROAST BEEF

[Jeanne Fike via Cookinginthedark]

Thanks for this one too.
Jeanne

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 05, 2019 4:31 PM
To: CND List
Cc: Sugar Lopez
Subject: [CnD] CROCKPOT FRENCH DIP ROAST BEEF

CROCKPOT FRENCH DIP ROAST BEEF 

 

1 (3-4 pound) boneless chuck roast, trimmed 

1/2 cup soy sauce 

1 beef bouillon cube 

1 bay leaf 

3 or 4 peppercorns 

1 teaspoon dried rosemary, crushed 

1 teaspoon dried thyme 

1 teaspoon garlic powder 

water 

CRUSTY sandwich rolls, split and toasted 

 

Place roast in slow cooker. Combine soy sauce and

next six ingredients; pour over roast. Add water to 

slow cooker until roast is almost covered. Cook,

covered on low at least 7 hours or all day. Remove 

roast, reserving broth; shred roast with a fork. Place

roast in rolls and serve with reserved broth for 

dipping. Yield: approximately 8 servings. 

 

NOTES : These sandwiches are good with melted

Swiss cheese and caramelized onion. 

 

I served them on crusty rolls with the melted Swiss for

the kids and sauted onion and green bell pepper on

mine and hubbys, alone with baked potato and fruit

salad. It was wonderful!!

 

"How lucky I am to have something that makes saying goodbye so hard."

- - Winnie the Pooh

 

I appreciate your friendship/support at:

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

-Sugar

 

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Re: [CnD] a sugar cookie question

[Jeanne Fike via Cookinginthedark]

Hi,
A sugar cookie recipe I have made has no salt; only baking soda, cream of 
tartar, vanilla and almond extract in addition to the butter, egg flour and 
powdered sugar.
   Jeanne

-Original Message-
From: Jamie Prater via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 06, 2019 1:16 AM
To: cookinginthedark@acbradio.org
Cc: Jamie Prater
Subject: [CnD] a sugar cookie question

Hi, I was looking up an old recipe I got back in high school for granny's
sugar cookies.  The recipe called for plain flour and baking powder but not
salt.  I thought most cookie recipes particularly sugar cookies called for
salt.  Am I misinformed on this?  I do not want to mess up my recipe but
this situation surprised me.  What do you guys think??  Thanks and have a
blessed day.

 

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[CnD] freezer labels

[Jeanne Fike via Cookinginthedark]

Hi,

A while back someone posted that you could buy labels with holes at each end
and a band to go through the labels for putting on frozen packages. Does
anyone have a name for such a label and if it exists? I checked bon
BlindMiceMegaMall and couldn't find such an item.

Jeanne

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[CnD] looking for a particular talking meat thermometer

[Jeanne Fike via Cookinginthedark]

Hello,

Someone on another list I'm on is looking for a talking meat thermometer
that possibly has a coil on it with a probe on the end that can be inserted
into the meat and the temperature gage sits on the outside of the oven. He
asks if there is any such creature?

Jeanne

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