[CnD] Hello

[Linda S via Cookinginthedark]

 

Hello everyone:

 

My name is Linda, and I am new to the list.

This list is on fire, and I love it. (smile) Love reading all of the posts.

I am totally blind, and love to cook. I've been doing it for about fifty
years. I just recently retired, but had a career as a life skills teacher
and also taught cooking at a center for the blind in Socal.

Cooking without Looking was the first recipe book I used after moving in to
my first apartment and I have fond memories of experimenting with the
recipes. Some were successes, and some were not.

That's how we learn though is by trial and error, and I sure had a lot of
errors.

Everyone take care, and happy and safe  cooking!

 

Linda and Guide Lara  

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[CnD] Measuring dry ingredients

[Linda S via Cookinginthedark]

Hello Brennan

I'm Linda, the newby on the list.

 

I like Dianne's suggestion   andI'm glad that you have the cups. When
measuring flour or sugar, I dip it in to the canister, and   After that,   I
put the cup on a plate, and  I  take the side of my hand and brush   it off
and pour the excess back  in to the canister making sure that on the inside
of the rim the dry ingredients areeven all around the cup. 

 

I wanted to mention something else to you.

I remember reading your post about your mom helping you with stove top
cooking of noodles, or pasta. I'm glad that she is so supportive.  First,
what kind of stove are you using?

Secondly, not sure if you've heard of this, but for easier draining of
pasta, there is a pan called a "locklid sauce  pan." It is a large saucepan
with a lid thatlocks in place, that has small holes for draining liquid. If
you think you'd like to purchase this item, 

Don't buy it   at Walmart, or a  department store, order it from Blind mice
mart, or a life skills catalog. The pans they sell in the stores don't have
the lid that covers the whole pan.

Hope this helps. Just keep cooking, and you'll become a pro at it sooner
than  you think.

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Re: [CnD] Maybe it is something else

[Linda S via Cookinginthedark]

You can also used puff paint which is sold at Michael's art supplies, or any
place like Target, or Wallmart.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dena Polston via Cookinginthedark
Sent: Thursday, February 20, 2020 9:39 AM
To: cookinginthedark@acbradio.org
Cc: Dena Polston
Subject: Re: [CnD] Maybe it is something else

It is called Hi Marks. I haven't had any of that stuff for a long time. It
did not stick to my oven dial.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 10:04 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Maybe it is something else

Hello, All.

 

I am just thinking, I may have gotten the name of that

Stuff wrong.  I remember it came in a tube and you can use that semi solid

Material to mark appliances and things where braille labels would be

Too big or not stick too well, and that stuff would

Stay on for ages.  My late sighted friend Howard marked his

Microwave for me so I could use it without asking him all the time.

When that microwave went out, he got another one, but by then, I did not

Live in the same building anymore and there was no need to share that

Microwave.

 

It's different when someone can see.  They don't need it unless their sight

Is dimming.

 

Whatever that stuff is called, if someone remembers,

I thought it was Hi Marks.  Sure wish I had some of that just in case.

 

Marie

 

 

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Re: [CnD] Maybe it is something else

[Linda S via Cookinginthedark]

The puff paint works really well, and if someone has a little vision, you
can put a contrasting color on the item you want to mark so it will show up
better. If you are totally blind, well, who cares, just get a bottle of what
ever color puff paint you want to choose. 
It's cheaperthan hymarx which again the price is marked up because it made
especially for us! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Fike via Cookinginthedark
Sent: Thursday, February 20, 2020 12:28 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: Re: [CnD] Maybe it is something else

Hi,
A little bit of clear epoxy can be used to make very small dots on a surface
or knobs. Years ago my sighted husband did it for the temperature on the
oven we had.
   Jeanne

On 2/20/20, Linda S via Cookinginthedark 
wrote:
> You can also used puff paint which is sold at Michael's art supplies, 
> or any place like Target, or Wallmart.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Dena Polston via Cookinginthedark
> Sent: Thursday, February 20, 2020 9:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Dena Polston
> Subject: Re: [CnD] Maybe it is something else
>
> It is called Hi Marks. I haven't had any of that stuff for a long 
> time. It did not stick to my oven dial.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Thursday, February 20, 2020 10:04 AM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: [CnD] Maybe it is something else
>
> Hello, All.
>
>
>
> I am just thinking, I may have gotten the name of that
>
> Stuff wrong.  I remember it came in a tube and you can use that semi 
> solid
>
> Material to mark appliances and things where braille labels would be
>
> Too big or not stick too well, and that stuff would
>
> Stay on for ages.  My late sighted friend Howard marked his
>
> Microwave for me so I could use it without asking him all the time.
>
> When that microwave went out, he got another one, but by then, I did 
> not
>
> Live in the same building anymore and there was no need to share that
>
> Microwave.
>
>
>
> It's different when someone can see.  They don't need it unless their 
> sight
>
> Is dimming.
>
>
>
> Whatever that stuff is called, if someone remembers,
>
> I thought it was Hi Marks.  Sure wish I had some of that just in case.
>
>
>
> Marie
>
>
>
>
>
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Re: [CnD] Sort of success??? Maybe???

[Linda S via Cookinginthedark]

Hi Brennan:

You should always cook chicken thighs at least 1 hour at dg350 If you take a 
fork and stick it in the chicken, it should pull away from the bone.
And just fyi: You may already know this.
In all of the states there are dept. of rehab and centers or organizations who 
have teachers that can maybe come to your house and give you some instruction, 
or maybe you would go to the center.
If you are looking for employment, and have a good counselor, they may be 
willing to purchase some of the things you need for maintaining your 
independence. 
Do a search to see what is available in your state. For those of us who are 
"older" adults, there are also programs for "individuals who are blind"  and if 
we are lucky to get a good counselor, we may get some items that are purchased 
as well. A part from the Dept. of rehab, some centers are funded through the 
state independent living centers which may or may not be able to help depending 
on the state.
O.k., there's my nickle!
Some time I'll tell you the story of my worst cooking  thing that I ever did 
after moving in to my first apartment. It was pretty dumb, and pretty bad! 
(smile) I can laugh about it now.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Thursday, February 20, 2020 4:26 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: [CnD] Sort of success??? Maybe???

Hi guys so I tried cooking again tonight in my Amazon oven and it was 
successful but I had a lot of trouble trying to get it to a good temperature I 
made bone in skin still on them chicken thighs and online it said that the safe 
internal temperature had to be 165° So I cook them three of them for about 40 
45 minutes and I could only get them to 152° I also had a fourth one that I had 
to cook by itself because there wasn’t enough room on my pan and I was only 
able to get that to about 113° They smelled pretty done to me and my mom said 
that they didn’t have to be cooked all the way I just don’t want to get sick 
but I ate one of the ones that was at 152° and I was fine so I think those are 
OK I’m just worried about the last one that didn’t get cooked all the way to 
165° or 150 to like the other three what do you guys think

Sent from my iPhone
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Re: [CnD] Sort of success??? Maybe???

[Linda S via Cookinginthedark]

Also, one of those cooking bags work really well and the chicken comes out so 
moist and tasty.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Richard Kuzma via Cookinginthedark
Sent: Thursday, February 20, 2020 7:21 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma
Subject: Re: [CnD] Sort of success??? Maybe???

Hey thre,
I don’t check the temp any more on my chicken, I just cook it for at least an 
hour in toaster oven at around 350 and sometimes even a bit longer.
I probably overcook it, but I am confident it is done.
Also it is wonderful in crock pot.
After a few hours as previous person said , it just falls off the bone and is 
great.
I even made a whole roasting chicken in the oven and it turned out great.
Used some for chicken salad as well.
Good luck,
Rich


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Thursday, February 20, 2020 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: Re: [CnD] Sort of success??? Maybe???

Yeah that’s good to know personally I think I’m just going to throw those away 
what’s left over and then maybe just stick to other meats that are easier to 
make than chicken and maybe do the chicken in the slow cooker or something LOL 
and yes I did have some cooking instruction when I was younger and they gave me 
a couple of things to use but it’s been a very long time now so I may look into 
it at some point I was just really confident about it LOL and then tonight when 
I was cooking all of those for like 40 minutes to an hour it was stressful 
innocence LOL I would put it in let it cook for a little bit take it out check 
the temperature put it back in take it out check the temperature and put it 
back in take it out think I did that like seven or eight times before it got to 
the temperature of 152° LOL I hated it so I am not sure I’m gonna cook chicken 
anymore

Sent from my iPhone

> On Feb 20, 2020, at 9:33 PM, Linda S via Cookinginthedark 
>  wrote:
> 
> Hi Brennan:
> 
> You should always cook chicken thighs at least 1 hour at dg350 If you take a 
> fork and stick it in the chicken, it should pull away from the bone.
> And just fyi: You may already know this.
> In all of the states there are dept. of rehab and centers or organizations 
> who have teachers that can maybe come to your house and give you some 
> instruction, or maybe you would go to the center.
> If you are looking for employment, and have a good counselor, they may be 
> willing to purchase some of the things you need for maintaining your 
> independence. 
> Do a search to see what is available in your state. For those of us who are 
> "older" adults, there are also programs for "individuals who are blind"  and 
> if we are lucky to get a good counselor, we may get some items that are 
> purchased as well. A part from the Dept. of rehab, some centers are funded 
> through the state independent living centers which may or may not be able to 
> help depending on the state.
> O.k., there's my nickle!
> Some time I'll tell you the story of my worst cooking  thing that I ever did 
> after moving in to my first apartment. It was pretty dumb, and pretty bad! 
> (smile) I can laugh about it now.
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Thursday, February 20, 2020 4:26 PM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch
> Subject: [CnD] Sort of success??? Maybe???
> 
> Hi guys so I tried cooking again tonight in my Amazon oven and it was 
> successful but I had a lot of trouble trying to get it to a good 
> temperature I made bone in skin still on them chicken thighs and 
> online it said that the safe internal temperature had to be 165° So I 
> cook them three of them for about 40 45 minutes and I could only get 
> them to 152° I also had a fourth one that I had to cook by itself 
> because there wasn’t enough room on my pan and I was only able to get 
> that to about 113° They smelled pretty done to me and my mom said that 
> they didn’t have to be cooked all the way I just don’t want to get 
> sick but I ate one of the ones that was at 152° and I was fine so I 
> think those are OK I’m just worried about the last one that didn’t get 
> cooked all the way to 165° or 150 to like the other three what do you 
> guys think
> 
> Sent from my iPhone
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Re: [CnD] Measuring tips

[Linda S via Cookinginthedark]

Good morning:
Here is a technique that we used   when I was teaching cooking. For measuring 
liquid, we bent the metal cup a little to measure for example, oil. We would 
pour the oil in a clean jar and dip it out when needed. If you don't want to do 
that, make sure the cup is over a bowl before poring the liquid in, just in 
case you spill. 
We used to mark the metal cup on the back of the handle  with puff paint, which 
doesn't come off when washing it. 1/4 cup would have four little marks, etc.  
Just a thought. Everyone has their own way of doing things.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 10:30 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Measuring tips


No, the metal cups don't have braille on them And the ones I used to have were 
like miniature saucepans.
You only get four standard measuring cups in the metal sets.
I lost ine along the way, but I have two Sets of plastic ones, the Pourfect 
ones and a regular set I picked up From a grocery store when I got my last 
apartment in Reno, Where I hated to live and could not afford to move back to 
California at the time.  I eventually moved back To California in 2001, taking 
that one set of measuring cups with me.
I never replaced my metal ones.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Friday, February 21, 2020 9:15 AM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] Measuring tips

Are the metal ones made of stainless steal, and are they also brailed?
Many Thanks.
Ron KR3DOG

-Original Message-
From: Nicole Massey via Cookinginthedark
Sent: Thursday, February 20, 2020 21:06
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Measuring tips

Just a note -- I have two sets of measuring cups, a metal set and a plastic 
set, both nested to keep them straight. My metal ones hang on a hook by the 
sink so I always know where to find them. (They're next to a set of nested 
funnels, also positioned so I can always find them) Setting up your kitchen 
with specific locations for things means you won't have to try to find 
something, because you'll know where it's supposed to be.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Thursday, February 20, 2020 4:51 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Measuring tips

Many thanks Marie, for the info on the measuring cups and spoons.
Ron KR3DOG



-Original Message-
From: Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 09:20
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Measuring tips

Hard plastic, and there is braille on the Pourfect Cups and a pour spout on 
every one of them, And there is a no-skid ring on the cups starting with
1/2 to the
2 cup one.  There are nine different measuring cups in that set, And eleven 
different sized measuring spoons, all with braille on them.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, February 19, 2020 8:02 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] Measuring tips

Hi Brennen, from Ron Kolesar.
I'm curious to know the following.
Are the measuring cups made out of heavy hard plastic, or made out of stainless 
steel?
I'm thinking of picking up a set of the measuring cups and spoons for myself.
So, many thanks.
Ron KR3DOG

-Original Message-
From: Brennen Kinch via Cookinginthedark
Sent: Wednesday, February 19, 2020 22:08
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: [CnD] Measuring tips

Hi everyone so here’s an interesting question how does everybody deal with 
measuring for example when a recipe says 1/2 cup flour how do you guys measure 
out 1/2 cup I have measuring cups that I bought at the blind mice megamall with 
braille on them that tells me what each measurement is but how does everyone 
fill the cup without making it run over and spill everywhere Any help and tips 
would be appreciated thank you

Sent from my iPhone
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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best 
Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications 
Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign 
of KR3DOG

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Re: [CnD] Slow cooking

[Linda S via Cookinginthedark]

Wow, I like this recipe. I've had one of my slow cookers since the 70's too,
my firiends gave it to ome at my first baby shower. It's a smaller one so I
only used it for me and my husband. I use the bigger one when the fam comes.
They eat a lot! (smile) 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>
> I have been using slow cookers for forty years, and never had any of 
> them burn up.
>
> They use no more power than a lightbulb, to be honest about it.
>
> That is why it is perfectly safe to let it do its job whether or not 
> you are
>
> Home.  Low is around 250 degrees and high is
>
> 300 or so.  Like a slow oven, really.
>
> I read that in the original Rival Crockpot Cookbook
>
> Back in the 1980's, and that information has stayed with me
>
> Ever since.  I don't have to monitor it so closely, either.
>
> I never had a slow cooker boil over, either.   It is not supposed to.
>
>
>
> Those of you who use one regularly know what I'm on about.
>
> I have gone out with the pot on low and when I got home tired,
>
> There is my food ready to eat.  I never, ever had a
>
> Slow cooker catch fire or short out on me.  Not one.
>
> I am cooking a roast now, with pearl onions and baby carrots
>
> And some potatoes.  I did not put too much water
>
> In the bottom, because I know there will be more liquid as the meat
>
> Cooks.  I am going to make some gravy from that.
>
>
>
> I use it at least once a month, when I
>
> Really want to slow cook something.
>
>
>
> The Hamilton Beach cooks slightly faster than the Rival
>
> I used to have back in the 1980's.  But I just cook my roast the same
>
> Way I did back in those days.
>
>
>
> Marie
>
>
>
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Re: [CnD] Slow cooking

[Linda S via Cookinginthedark]

You know, this triggered a memory for me.My grandma was a cook in a hospital
in Nebraska in the fifties. I remember that she would say that she added
coffee to gravies to make them more rich, and a little coffee and cinnamon
to her chocolate cakes to bring out the flavor. She was the best cook ever
in my mind. This is a great memory for me. Thanks. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 11:04 AM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

One recipe for round steak in the slow cooker that was on this list and I
consider tried and true had three ingredients.  Round steaks, onions peeled
and halved, and left over brewed coffee for the liquid.  Makes a real tastey
gravy and tenderizes the meat with the acid in the coffee.
The crockpot and that's what those were called originally was invented by
Rival just in time for World War II., and women doing work in Defense Plants
bought them and used them regularly to feed themselves and their families
when they got home from work.
In my past I did lots of cooking with crockpots.  The all metal slow cookers
I have less confidence using.  I had an Aroma and it died after three uses
so wasn't well built.

On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:47:50
> From: Marie Rudys via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Slow cooking
>
> Hello, everyone!!
>
>
>
> I have been using slow cookers for forty years, and never had any of 
> them burn up.
>
> They use no more power than a lightbulb, to be honest about it.
>
> That is why it is perfectly safe to let it do its job whether or not 
> you are
>
> Home.  Low is around 250 degrees and high is
>
> 300 or so.  Like a slow oven, really.
>
> I read that in the original Rival Crockpot Cookbook
>
> Back in the 1980's, and that information has stayed with me
>
> Ever since.  I don't have to monitor it so closely, either.
>
> I never had a slow cooker boil over, either.   It is not supposed to.
>
>
>
> Those of you who use one regularly know what I'm on about.
>
> I have gone out with the pot on low and when I got home tired,
>
> There is my food ready to eat.  I never, ever had a
>
> Slow cooker catch fire or short out on me.  Not one.
>
> I am cooking a roast now, with pearl onions and baby carrots
>
> And some potatoes.  I did not put too much water
>
> In the bottom, because I know there will be more liquid as the meat
>
> Cooks.  I am going to make some gravy from that.
>
>
>
> I use it at least once a month, when I
>
> Really want to slow cook something.
>
>
>
> The Hamilton Beach cooks slightly faster than the Rival
>
> I used to have back in the 1980's.  But I just cook my roast the same
>
> Way I did back in those days.
>
>
>
> Marie
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

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Re: [CnD] Slow cooking

[Linda S via Cookinginthedark]

Marie:
Your roast sounds really good. For that other half a can of cream of
mushroom soup, if you have an envelope of onion soup, and some sour cream,
you could make a nice stroganoff.
For the cantalini beans, mix them with some macaroni, ground beef, and
tomato sauce? Or makea ministroni soup? 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 12:41 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Slow cooking

Good afternoon, everyone!!

 

I checked up on the roast and added some cream of mushrooms soup.

But, I had to divide the can in half because it is a big one.

So, I have the other half in a container for another use.

 

I am cooking the roast on high because I know I am going to want

Some later this afternoon.

 

By the way, if anyone uses cannellini beans regularly,

I would like some new recipes.  I have 3 cans sitting

In my pantry, and I would like to use them eventually.

Some can be for the slow cooker, and some for the regular oven.

Thanks so much.

 

Marie

 

 

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Re: [CnD] Slow cooking

[Linda S via Cookinginthedark]

Yum and they smash up nicely.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 1:03 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Slow cooking

I am using Yukon gold potatoes today.
I love them; skin is thin, and they don't need to be peeled.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 12:52 PM
To: Linda S via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

Now I think of it, it shouldn't hurt anything to slice up some potatoes
after they're cleaned but with peels left on and put them into the pot on
top of the steaks.  If the potatoes get thoroughly cooked through, you can
make mashed potatoes in the pot once the steaks get removed and have the
potatoes with the gravy and onions along with those steaks.

On Fri, 21 Feb 2020, Linda S via Cookinginthedark wrote:

> Date: Fri, 21 Feb 2020 13:49:45
> From: Linda S via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S 
> Subject: Re: [CnD] Slow cooking
>
> Wow, I like this recipe. I've had one of my slow cookers since the 
> 70's
too,
> my firiends gave it to ome at my first baby shower. It's a smaller one 
> so
I
> only used it for me and my husband. I use the bigger one when the fam
comes.
> They eat a lot! (smile)
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Friday, February 21, 2020 11:04 AM
> To: Marie Rudys via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Slow cooking
>
> One recipe for round steak in the slow cooker that was on this list 
> and I consider tried and true had three ingredients.  Round steaks, 
> onions
peeled
> and halved, and left over brewed coffee for the liquid.  Makes a real
tastey
> gravy and tenderizes the meat with the acid in the coffee.
> The crockpot and that's what those were called originally was invented 
> by Rival just in time for World War II., and women doing work in 
> Defense
Plants
> bought them and used them regularly to feed themselves and their 
> families when they got home from work.
> In my past I did lots of cooking with crockpots.  The all metal slow
cookers
> I have less confidence using.  I had an Aroma and it died after three 
> uses so wasn't well built.
>
> On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:
>
> > Date: Fri, 21 Feb 2020 13:47:50
> > From: Marie Rudys via Cookinginthedark 
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: Marie Rudys 
> > Subject: [CnD] Slow cooking
> >
> > Hello, everyone!!
> >
> >
> >
> > I have been using slow cookers for forty years, and never had any of 
> > them burn up.
> >
> > They use no more power than a lightbulb, to be honest about it.
> >
> > That is why it is perfectly safe to let it do its job whether or not 
> > you are
> >
> > Home.  Low is around 250 degrees and high is
> >
> > 300 or so.  Like a slow oven, really.
> >
> > I read that in the original Rival Crockpot Cookbook
> >
> > Back in the 1980's, and that information has stayed with me
> >
> > Ever since.  I don't have to monitor it so closely, either.
> >
> > I never had a slow cooker boil over, either.   It is not supposed to.
> >
> >
> >
> > Those of you who use one regularly know what I'm on about.
> >
> > I have gone out with the pot on low and when I got home tired,
> >
> > There is my food ready to eat.  I never, ever had a
> >
> > Slow cooker catch fire or short out on me.  Not one.
> >
> > I am cooking a roast now, with pearl onions and baby carrots
> >
> > And some potatoes.  I did not put too much water
> >
> > In the bottom, because I know there will be more liquid as the meat
> >
> > Cooks.  I am going to make some gravy from that.
> >
> >
> >
> > I use it at least once a month, when I
> >
> > Really want to slow cook something.
> >
> >
> >
> > The Hamilton Beach cooks slightly faster than the Rival
> >
> > I used to have back in the 1980's.  But I just cook my roast the 
> > same
> >
> > Way I did back in those days.
> >
> >
> >
> > Marie
> >
> >
> >
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>

-- 

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Re: [CnD] slow cooking

[Linda S via Cookinginthedark]

Good morning:
My favorite two things to cook in my slow cooker are, taco soup, and pork
butt roast. For the roast, I put just a little oil on it, and make a rub of
cumin, chili powder, garlic, and paprika, and of course salt. Depending on
how big the roast is, I cook it for 6 to 8 hours. When it cools a little, I
shred it up and throw it in the oven at dg400 for about 20 to 30 minutes. It
browns up and get a little crispy; not the healthiest meal, but it sure
tastes good. It makes a lot too.
For the taco soup: This is such a diverse recipe that you can do almost
anything to it and it will be good. I either use cooked shredded chicken,
two large cans of pinto beans, 1 large can of tomatosauce, two envelopes of
Lowrey's taco seasoning. If I used ground beef, I cook that up with some
onion and garlic. Throw everything in the crock pot and cook on low. Top it
with tortilla chips, guac, or avocado, onion,cheese, etc. Anything you would
put on a taco, even lettuce and tomato if you want.

Hope everyone has a wonderful Sunday!   

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gregory Yorke via Cookinginthedark
Sent: Sunday, February 23, 2020 7:45 AM
To: cookinginthedark@acbradio.org
Cc: gyo...@verizon.net
Subject: [CnD] slow cooking

 

So much as gone back and forth about crock pots in the past few days,

I could not resist putting a sirloin tip roast in my crock pot this morning
along with 

carrots, potatoes, onions, fresh garlic, and some spices, with a cup of V8
juice. 

Thanks for helping me with my Sunday menu.

 

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Re: [CnD] Slow cooking

[Linda S via Cookinginthedark]

y via Cookinginthedark
> > Sent: Friday, February 21, 2020 2:55 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Nicole Massey
> > Subject: Re: [CnD] Slow cooking
> >
> > I've got two of the original Rival Crock Pots, both of which still 
> > work, though I only use them with liners these days because 
> > otherwise they're a nightmare to clean. I've got two others, my 5 
> > quart removable crock Rival the one I use the most. I slipped up and 
> > melted the cord on it, so I had to replace it., but it still works great 
> > after that repair.
> >
> > Sent from my HAL 9000 in transit to Jupiter
> >
> >
> > -Original Message-
> > From: Cookinginthedark 
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Marie Rudys via Cookinginthedark
> > Sent: Friday, February 21, 2020 2:28 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Marie Rudys 
> > Subject: Re: [CnD] Slow cooking
> >
> > Wow!!  An older slow cooker from the '70's Amazing how some things 
> > last longer than others.
> >
> > Marie
> >
> >
> > -Original Message-
> > From: Cookinginthedark 
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Linda S via Cookinginthedark
> > Sent: Friday, February 21, 2020 10:50 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Linda S
> > Subject: Re: [CnD] Slow cooking
> >
> > Wow, I like this recipe. I've had one of my slow cookers since the 
> > 70's too, my firiends gave it to ome at my first baby shower. It's a 
> > smaller one so I only used it for me and my husband. I use the bigger one 
> > when the fam comes.
> > They eat a lot! (smile)
> >
> > -Original Message-
> > From: Cookinginthedark 
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Jude DaShiell via Cookinginthedark
> > Sent: Friday, February 21, 2020 11:04 AM
> > To: Marie Rudys via Cookinginthedark
> > Cc: Jude DaShiell
> > Subject: Re: [CnD] Slow cooking
> >
> > One recipe for round steak in the slow cooker that was on this list 
> > and I consider tried and true had three ingredients.  Round steaks, 
> > onions peeled and halved, and left over brewed coffee for the liquid.
> > Makes a real tastey gravy and tenderizes the meat with the acid in the 
> > coffee.
> > The crockpot and that's what those were called originally was 
> > invented by Rival just in time for World War II., and women doing 
> > work in Defense Plants bought them and used them regularly to feed 
> > themselves and their families when they got home from work.
> > In my past I did lots of cooking with crockpots.  The all metal slow 
> > cookers I have less confidence using.  I had an Aroma and it died 
> > after three uses so wasn't well built.
> >
> >> On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:
> >>
> >> Date: Fri, 21 Feb 2020 13:47:50
> >> From: Marie Rudys via Cookinginthedark 
> >> 
> >> To: cookinginthedark@acbradio.org
> >> Cc: Marie Rudys 
> >> Subject: [CnD] Slow cooking
> >>
> >> Hello, everyone!!
> >>
> >>
> >>
> >> I have been using slow cookers for forty years, and never had any 
> >> of them burn up.
> >>
> >> They use no more power than a lightbulb, to be honest about it.
> >>
> >> That is why it is perfectly safe to let it do its job whether or 
> >> not you are
> >>
> >> Home.  Low is around 250 degrees and high is
> >>
> >> 300 or so.  Like a slow oven, really.
> >>
> >> I read that in the original Rival Crockpot Cookbook
> >>
> >> Back in the 1980's, and that information has stayed with me
> >>
> >> Ever since.  I don't have to monitor it so closely, either.
> >>
> >> I never had a slow cooker boil over, either.   It is not supposed to.
> >>
> >>
> >>
> >> Those of you who use one regularly know what I'm on about.
> >>
> >> I have gone out with the pot on low and when I got home tired,
> >>
> >> There is my food ready to eat.  I never, ever had a
> >>
> >> Slow cooker catch fire or short out on me.  Not one.
> >>
> >> I am cooking a roast now, with pearl onions and baby carrots
> >>
> >> And some potatoes.  I did not put too much water
> >>
> >> In the bottom, because I know there will be more liqu

Re: [CnD] olive oil question

[Linda S via Cookinginthedark]

Me too. Although you don't have to add it to meat, if you ust give it a
little splash on both sides, whether you cook it in the oven, or slow
cooker, it seals the moisture in, and if you make a rub it sticks to the
meat when the oil is on it. Just a splash though. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, February 23, 2020 11:54 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] olive oil question

I use it for everything. It's one of my primary staples.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gary Metzler via Cookinginthedark
Sent: Sunday, February 23, 2020 1:44 PM
To: Cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: [CnD] olive oil question

Hi All,

 

What kind of meat should put olive oil on?  Is it just recommended for white
meat?  Thanks for any help.   

 

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Re: [CnD] olive oil question

[Linda S via Cookinginthedark]

Oh, and you should just kind of massage the meat with it, like you are
rubbing lotion on your  hands.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, February 23, 2020 11:54 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] olive oil question

I use it for everything. It's one of my primary staples.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gary Metzler via Cookinginthedark
Sent: Sunday, February 23, 2020 1:44 PM
To: Cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: [CnD] olive oil question

Hi All,

 

What kind of meat should put olive oil on?  Is it just recommended for white
meat?  Thanks for any help.   

 

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Re: [CnD] Slow cooking

[Linda S via Cookinginthedark]

Hi Amy:

Bake it in the oven at dg350 and I think it's a 9 by 13 cake pan. You can put 
wax paper or parchment down so it won't stick; give it a spray with cooking 
spray, not too much. Good luck.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Amy E. Baron via Cookinginthedark
Sent: Sunday, February 23, 2020 2:16 PM
To: cookinginthedark@acbradio.org
Cc: Amy E. Baron
Subject: Re: [CnD] Slow cooking

Hi Linda,
How long you cook the pumpkin cake for and where do you cook in?

Amy
-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S via Cookinginthedark
Sent: Sunday, February 23, 2020 11:53 AM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Slow cooking

I think that Dump Cake would work well. Also, wonder ifthe Weight Watcher's 
pumpkin cake would work?
That one is so easy. A 16oz. can of pumpkin, one spice cake mix, and a slightly 
beaten egg ... well, I always add one even though the recipe doesn'tcall for 
it. Makes the cake nice and fluffy.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jude DaShiell via Cookinginthedark
Sent: Sunday, February 23, 2020 10:14 AM
To: Mike and Jean via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

You can even bake cakes in a slow cooker/crockpot, recipes do exist.
On
Sun, 23 Feb 2020, Mike and Jean via Cookinginthedark wrote:

> Date: Sun, 23 Feb 2020 04:43:10
> From: Mike and Jean via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> THANKS SO MUCH.  MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Saturday, February 22, 2020 12:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> Just posted the Crock Pot Pizza recipe. I'll have to construct the chex mix 
> recipe from other recipes, as I use a definite variation on the recipes I've 
> got.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Mike and Jean via Cookinginthedark
> Sent: Saturday, February 22, 2020 5:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> PLEASE POST BOTH OF THESE RECIPIES.  THANKS, MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 11:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> There are other things they do very well that aren't cooked all day and 
> aren't soup/stew items. Two of my favorites are making my own "Trash" (Now 
> more commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I 
> found on a BBS years ago. The Trash recipe involves an open crock, while the 
> pizza recipe only takes about an hour and a half to melt the cheese and warm 
> the meats and other toppings.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Friday, February 21, 2020 8:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch 
> Subject: Re: [CnD] Slow cooking
>
> I think after Thursday night especially for things like chicken and 
> soups and stews and things like that I?m just going to bite the bullet 
> and start using my crockpot from now on for those things LOL this way 
> I don?t have to keep monitoring the temperature all the time for 
> things and just let it cook over the course of a day and then when I 
> get home from work or something I?ll have a whole meal
>
> Sent from my iPhone
>
> > On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
> >  wrote:
> >
> > Absolutely agree with that.
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf Of Nicole Massey via Cookinginthedark
> > Sent: Friday, February 21, 2020 9:03 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Nicole Massey 
> > Subject: Re: [CnD] Slow cooking
> >
> > I'd much rather repair something than replace it, and I've got the 
> > basic skills to replace cords, so it's worth it to do the work for a 
> > beloved appliance. I know I'm very atypical in the blind community in this 
> > regard.
> >
> > Sent from my HAL 9000 in transit to Jupiter
>

Re: [CnD] Slow cooking

[Linda S via Cookinginthedark]

 it's worth it to do the work for a 
> > beloved appliance. I know I'm very atypical in the blind community in this 
> > regard.
> >
> > Sent from my HAL 9000 in transit to Jupiter
> >
> >
> > -Original Message-
> > From: Cookinginthedark
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Marie Rudys via Cookinginthedark
> > Sent: Friday, February 21, 2020 5:24 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Marie Rudys 
> > Subject: Re: [CnD] Slow cooking
> >
> > Goodness; nobody here repairs small appliances.
> > They tell us to get new ones.
> >
> > Sometimes, I find some surprises at Goodwill.
> > You just never know.
> >
> > Marie
> >
> >
> > -Original Message-
> > From: Cookinginthedark
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Nicole Massey via Cookinginthedark
> > Sent: Friday, February 21, 2020 2:55 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Nicole Massey
> > Subject: Re: [CnD] Slow cooking
> >
> > I've got two of the original Rival Crock Pots, both of which still 
> > work, though I only use them with liners these days because 
> > otherwise they're a nightmare to clean. I've got two others, my 5 
> > quart removable crock Rival the one I use the most. I slipped up and 
> > melted the cord on it, so I had to replace it., but it still works great 
> > after that repair.
> >
> > Sent from my HAL 9000 in transit to Jupiter
> >
> >
> > -Original Message-
> > From: Cookinginthedark
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Marie Rudys via Cookinginthedark
> > Sent: Friday, February 21, 2020 2:28 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Marie Rudys 
> > Subject: Re: [CnD] Slow cooking
> >
> > Wow!!  An older slow cooker from the '70's Amazing how some things 
> > last longer than others.
> >
> > Marie
> >
> >
> > -Original Message-
> > From: Cookinginthedark
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Linda S via Cookinginthedark
> > Sent: Friday, February 21, 2020 10:50 AM
> > To: cookinginthedark@acbradio.org
> > Cc: Linda S
> > Subject: Re: [CnD] Slow cooking
> >
> > Wow, I like this recipe. I've had one of my slow cookers since the 
> > 70's too, my firiends gave it to ome at my first baby shower. It's a 
> > smaller one so I only used it for me and my husband. I use the bigger one 
> > when the fam comes.
> > They eat a lot! (smile)
> >
> > -Original Message-
> > From: Cookinginthedark
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Jude DaShiell via Cookinginthedark
> > Sent: Friday, February 21, 2020 11:04 AM
> > To: Marie Rudys via Cookinginthedark
> > Cc: Jude DaShiell
> > Subject: Re: [CnD] Slow cooking
> >
> > One recipe for round steak in the slow cooker that was on this list 
> > and I consider tried and true had three ingredients.  Round steaks, 
> > onions peeled and halved, and left over brewed coffee for the liquid.
> > Makes a real tastey gravy and tenderizes the meat with the acid in the 
> > coffee.
> > The crockpot and that's what those were called originally was 
> > invented by Rival just in time for World War II., and women doing 
> > work in Defense Plants bought them and used them regularly to feed 
> > themselves and their families when they got home from work.
> > In my past I did lots of cooking with crockpots.  The all metal slow 
> > cookers I have less confidence using.  I had an Aroma and it died 
> > after three uses so wasn't well built.
> >
> >> On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote:
> >>
> >> Date: Fri, 21 Feb 2020 13:47:50
> >> From: Marie Rudys via Cookinginthedark 
> >> 
> >> To: cookinginthedark@acbradio.org
> >> Cc: Marie Rudys 
> >> Subject: [CnD] Slow cooking
> >>
> >> Hello, everyone!!
> >>
> >>
> >>
> >> I have been using slow cookers for forty years, and never had any 
> >> of them burn up.
> >>
> >> They use no more power than a lightbulb, to be honest about it.
> >>
> >> That is why it is perfectly safe to let it do its job whether or 
> >> not you are
> >>
> >> Home.  Low is around 250 degrees and high is
> >>
> >> 300

Re: [CnD] CROCKPOT APPLE CRISP, Tnt

[Linda S via Cookinginthedark]

Ooh, Sugar, this sounds really good.
Does anyone have the oatmeal recipe cooked in the slow cooker? My mother-in-law 
is coming from Mi. and I thought it would be a good breakfast for us.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Sunday, February 23, 2020 3:39 PM
To: CND List
Cc: Sugar Lopez
Subject: [CnD] CROCKPOT APPLE CRISP, Tnt

CROCKPOT APPLE CRISP

4-6 apples cored, sliced and peeled (optional)

1/2 cup butter melted

1 cup brown sugar

1 cup quick oats

1/2 cup flour

3/4 cup water

1/2 cup sugar

1 tsp. cinnamon

1/4 cup chopped pecans (optional)

 

Spray the inside of the crock pot and put the apples inside.

In a medium bowl put the melted butter, Mix in the oats, flour, sugars, 
cinnamon, pecans and water.

Spoons mixture over the apples.

Cook on low for 3-4 hours.

Serve warm an Enjoy!

 

 

 

 

 

“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] olive oil question

[Linda S via Cookinginthedark]

Oh, that's a great idea with one of those spray bottles.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gary Metzler via Cookinginthedark
Sent: Sunday, February 23, 2020 5:43 PM
To: cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: Re: [CnD] olive oil question

Thanks for your feedback.  What I did was I got an empty spray bottle from
the grocery store and filled it with the oil.  I like to cook on my George
foreman grill.  Thanks again for the feedback. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Gary Metzler via Cookinginthedark
Sent: Sunday, February 23, 2020 2:44 PM
To: Cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: [CnD] olive oil question

Hi All,

 

What kind of meat should put olive oil on?  Is it just recommended for white
meat?  Thanks for any help.   

 

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Re: [CnD] Slow Cooker Hot Fudge Chocolate Cake

[Linda S via Cookinginthedark]

Wow! I just gained fifty pounds reading this recipe, and I don't care!
(smile) Can't wait to try this; going to a party at the endo f March so this
might just be the thing I'll take.

O.k. here is the weight watcher's recipe with my little edition.


WW pumpkin Cake

1 16oz. can of unsweetened pumpkin, (not pumpkin pie fillig)

1 spice cake mix, or any cake mix you'd like to try

Linda said, 1 egg (smile) makes the cake a little fluffy and not so dense
 Put parchment paper in a regular cake pan,  (can't remember the dimensions)
Spread the cake evenly in the pan. Bake for 30 to 35 minutes. Cool for five
to ten minutes. 
Note: The batter will be quite thick. Don't add water; I tried it once and
the cake came out very crumbly although it tasted very good.
Hope everyone is having a great day!!! 
Mix together all ingredients; bake at dg350.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Monday, February 24, 2020 2:39 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean
Subject: [CnD] Slow Cooker Hot Fudge Chocolate Cake


Slow Cooker Hot Fudge Chocolate Cake


 

 

This is an easy, no-mixer cake that's super soft, gooey, moist, rich, and
fudgy. As the cake cooks, it creates its own hot fudge sauce! For the full
experience, serve with ice cream or whipped cream. 

Yield: 8 servings.   

Prep Time 5 minutes 

Cook Time 1 hour 30 minutes 

Total Time 1 hour 35 minutes 


Ingredients


1 cup all-purpose flour

1 cup granulated sugar, divided

1/4 cup + 3 tablespoons unsweetened cocoa powder, divided

1 teaspoon baking powder

1/2 teaspoon salt, or to taste

3/4 cup milk (I used cashewmilk; chocolate milk may be substituted)

1/3 cup vegetable or canola oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 1/2 cups boiling water

ice cream and/or whipped topping or whipped cream for serving, optional but
recommended


Instructions


1.  Line a 6-quart slow cooker with a liner if using one. I prefer to
use liners for easy cleanup and storage, see step 8. Spray liner or base and
sides of slow cooker with cooking spray; set aside.
2.  To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa
powder, baking powder, salt, and whisk to combine.
3.  Add the milk, oil, vanilla, and stir until just moistened.
4.  Turn batter out into prepared slow cooker and spread it into a
smooth, even, flat layer.
5.  Evenly sprinkle the chocolate chips; set aside.
6.  To a medium bowl (the same one you already used is fine, just wipe
it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder,
the boiling water, and whisk to combine.
7.  Carefully pour the hot cocoa-water mixture over the batter in slow
cooker. Do not stir. This mixture turns into hot fudge while the cake bakes;
do not stir.
8.  Cover and cook on high for about 1 1/2 to 2 hours, or until a
toothpick inserted into center of cake comes out clean. Start checking at
just over one hour to ensure you don't overbake (no raw egg issues to worry
about). My cake was done at 90 minutes. All slow cookers vary so cook until
cake is done.
9.  Remove the top portion of the slow cooker (the ceramic bowl the cake
is cooking in) from the base (heating element) to allow cake to cool
momentarily before serving. I recommend serving with ice cream and/or
whipped topping or whipped cream.


Notes


*   I have not tested the recipe using the low heat setting and can't
speak to baking time or results; nor have I tested it using smaller-sized
slow cookers.
*   Cake is best warm and fresh but will keep in an airtight container
for up to 5 days at room temp, noting the sauce absorbs into the cake by the
second day. Storage is much easier if you use a liner because you can lift
the entire liner out, cake and all, and place in an airtight container.
*   Adapted from BHG
  and Betty Crocker


Nutrition Information:


Yield:8 


Serving Size:1 


 


Amount Per Serving: Calories: 336 Total Fat: 11g Saturated Fat: 6g Trans
Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 225mg Carbohydrates:
58g Net Carbohydrates: 0g Fiber: 2g Sugar: 41g Sugar Alcohols: 0g Protein:
4g

C Averie Sunshine

Cuisine: American / Category: Cakes & Cupcakes.  Enjoy.  From Arlette

 

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Re: [CnD] recipe collection

[Linda S via Cookinginthedark]

Hey:

Does anyone remember a book from the seventies that was in Braille, which
was a Campbell's soup recipe book. In the back of that book on the very back
page was a little recipe for rice pudding. I still make it, although I don't
have the recipe, so I don't remember exactly the measurements, I just make
it up as I go. My kids who can be so expressive tell me that it looks like
... well, not good, but they still eat it anyway because they like how it
tastes. (lol)
It's cooked on top of the stove.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Monday, February 24, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] recipe collection

Hello, everyone!!

 

I am sure many of you have pretty extensive recipe collections.

I've been going through and adding some from cookbooks 

I now have, into my digital collection I keep on a thumb

Drive.  I also added some from this list as well, not every one of them, of
course.

We all have different tastes and preferences.

 

I also copied recipes from Cooking Light for a few years when I

Used to get that magazine.  Now, it has been replaced by another

Magazine by NLS.  I can get it from Bard if I want to.

 

There is a braille cookbook I miss having.

It's called Sharing, and was produced in the 1970's.  It was a nice little
braille book.

 

I have added a diabetic section to my collection and have

Several braille cookbooks in my collection.

I also borrowed some books from the library and copied recipes I wanted from
them.

 

There is another cookbook someone sent to me on cassette called

Popular Lithuanian Recipes, which was produced in 1955.  It, unfortunately,
is

Only available in print from a place I know of in Chicago.

I realize I cannot eat many of these recipes anymore, but for the memories
of

Childhood when I could, it's worth having anyway.

 

I got another cookbook from the gift shop of the

Lithuanian museum in Chicago called Good Tasting.  I might

Have it scanned and digitized one day and put on that thumb drive

Where I keep all my recipes now.

 

I have the NFB 50th Anniversary Cookbook in print.  I got that when I
attended a

Convention in 1996.  Not wanting to bring home a big bulky braille version,

I opted to get the print one, which I can scan if I want to.  Perhaps,
someday, I will eventually

Get that one digitized, as well as another one from

St. Francis Manor here in Sacramento.

I kept that print book for the memories of being there for

Several years.

 

And there are some recipes in the booklet that

Came with my waffle iron.  I am going to have my home

Worker read them because the scanner does not scan certain types of print
too well.

 

I also got some recipes from the Net and have several

Notebooks with wipeable plastic pages in case I want to use them.

 

There are so many different ways to do this.

I also have some audio cookbooks on 2 thumb drives,

A bunch O downloaded from NLS, and some I read from various magazines and
some loose pages

Someone else had.  I ausre am amazed at the amount of

Recipes I have.

 

Marie

 

 

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Re: [CnD] recipe collection

[Linda S via Cookinginthedark]

Oh, no worries. It's mostly the memories, and it's fun to know that others
know about this stuff. So, here's another one. Does anyone remember Sally
Jones and the cook book she wrote? She was the cooking and sewing teacher at
Orientation Center in Albany Ca.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Wednesday, February 26, 2020 6:30 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] recipe collection

I used to have that little Campbell book, But I lost the file I made out of
it and the braille book Is long gone.  I wish I could help.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Wednesday, February 26, 2020 1:49 PM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] recipe collection

Hey:

Does anyone remember a book from the seventies that was in Braille, which
was a Campbell's soup recipe book. In the back of that book on the very back
page was a little recipe for rice pudding. I still make it, although I don't
have the recipe, so I don't remember exactly the measurements, I just make
it up as I go. My kids who can be so expressive tell me that it looks like
... well, not good, but they still eat it anyway because they like how it
tastes. (lol) It's cooked on top of the stove.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Monday, February 24, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] recipe collection

Hello, everyone!!

 

I am sure many of you have pretty extensive recipe collections.

I've been going through and adding some from cookbooks 

I now have, into my digital collection I keep on a thumb

Drive.  I also added some from this list as well, not every one of them, of
course.

We all have different tastes and preferences.

 

I also copied recipes from Cooking Light for a few years when I

Used to get that magazine.  Now, it has been replaced by another

Magazine by NLS.  I can get it from Bard if I want to.

 

There is a braille cookbook I miss having.

It's called Sharing, and was produced in the 1970's.  It was a nice little
braille book.

 

I have added a diabetic section to my collection and have

Several braille cookbooks in my collection.

I also borrowed some books from the library and copied recipes I wanted from
them.

 

There is another cookbook someone sent to me on cassette called

Popular Lithuanian Recipes, which was produced in 1955.  It, unfortunately,
is

Only available in print from a place I know of in Chicago.

I realize I cannot eat many of these recipes anymore, but for the memories
of

Childhood when I could, it's worth having anyway.

 

I got another cookbook from the gift shop of the

Lithuanian museum in Chicago called Good Tasting.  I might

Have it scanned and digitized one day and put on that thumb drive

Where I keep all my recipes now.

 

I have the NFB 50th Anniversary Cookbook in print.  I got that when I
attended a

Convention in 1996.  Not wanting to bring home a big bulky braille version,

I opted to get the print one, which I can scan if I want to.  Perhaps,
someday, I will eventually

Get that one digitized, as well as another one from

St. Francis Manor here in Sacramento.

I kept that print book for the memories of being there for

Several years.

 

And there are some recipes in the booklet that

Came with my waffle iron.  I am going to have my home

Worker read them because the scanner does not scan certain types of print
too well.

 

I also got some recipes from the Net and have several

Notebooks with wipeable plastic pages in case I want to use them.

 

There are so many different ways to do this.

I also have some audio cookbooks on 2 thumb drives,

A bunch O downloaded from NLS, and some I read from various magazines and
some loose pages

Someone else had.  I ausre am amazed at the amount of

Recipes I have.

 

Marie

 

 

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Re: [CnD] Perfect Oatmeal

[Linda S via Cookinginthedark]

Thanks Marie for this recipe. My mother-in-law is coming from mi. and she is
84. Thought maybe she'd like to eat some nice oatmeal for breakfast. I know
that everyone likes their oatmeal in a certain way, so I hope she likes this
recipe. I'll get up extra early to make it in the crock-pot so it'll be
ready for her when she wakes up one of the days that she is here.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Monday, February 24, 2020 7:44 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Perfect Oatmeal

Hello, everyone!!!

 

This is for Linda S and anyone else who might like

To try this recipe.  This is one I developed myself.

 

Perfect Oatmeal

Makes 4 servings

 

Cooking spray

¾ cup steel-cut oatmeal

3 cups water

 

Spray 2-quart liner (not the plastic bag) generously with cooking spray.  

Place dry steel-cut oatmeal and water in liner.  

Turn to High and cook for 3 hours.

 

When ready to eat, 

add mini chocolate chips, cinnamon and a little sweetener 

to bowl of warm cereal.

 

Marie

 

 

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Re: [CnD] Crazy Cake

[Linda S via Cookinginthedark]

I Was thinking the same thing. This is an old recipe; I remember having this
cake at one of my first birthday parties when I was a kid. I was the only
blind kid there. Yay me!
This is a good recipe and there sure is nothing wrong with bringing out the
older ones.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 9:16 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Crazy Cake

I recognize this recipe.  It is an old wartime recipe With no eggs in it.
It's a crazy cake all right, But it always turns out good.  I make it
sometimes.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Bridget Micallef via Cookinginthedark
Sent: Saturday, February 29, 2020 6:52 AM
To: cookinginthedark@acbradio.org
Cc: Bridget Micallef
Subject: [CnD] Crazy Cake

I was given this recipe by a blind friend of mine. I tried it and it came
out nice.

 

Crazy  Cake 

 

half cup oil 

three quarters cup water 

2 tablespoons vinegar 

1 teaspoon vanilla 

1 cup sugar 

1 and a half cups plain flour   

2 tablespoons cocoa 

1 teaspoon cinnamon 

1 teaspoon ginger 

1 teaspoon baking soda 

1 teaspoon salt 

 

 

Line the bottom of a 20 cm or 23 cm (8-9 inch) tin with greaseproof paper,
(I use non-stick tins, so just grease the bottom and sides).  Grease and
flour the sides of the tin and heat the oven to 190 C or 375 F for a 20 cm
tin, or 200 C or 400 F for a 23 cm tin. Put all the ingredients into the
food processor bowl in the order given and process until just mixed, using
metal chopping blade, or plastic mixing blade.  Do not over process. Pour
batter into the prepared tin.  Bake the smaller cake for 30-45 minutes,
[1]or the larger cake for 25-30 minutes, or until the centre of the cake
springs back when lightly touched.  Leave cake in tin for 5 minutes, then
turn out on a wire rack to cool completely.

This cake is nice eaten as is, iced, or topped with whipped cream. 

 

Enjoy!

 

Bridget

 


  _  

[1] C  w  

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Re: [CnD] Crazy Cake

[Linda S via Cookinginthedark]

They are wonderful!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 9:37 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Crazy Cake

Many older recipes are still good,
Crazy, or Wacky Cake ad Peg Brack called it, being one of them.
It is in I Hate to Cook Book.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Saturday, February 29, 2020 8:53 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Crazy Cake

I Was thinking the same thing. This is an old recipe; I remember having this
cake at one of my first birthday parties when I was a kid. I was the only
blind kid there. Yay me!
This is a good recipe and there sure is nothing wrong with bringing out the
older ones.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 9:16 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Crazy Cake

I recognize this recipe.  It is an old wartime recipe With no eggs in it.
It's a crazy cake all right, But it always turns out good.  I make it
sometimes.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Bridget Micallef via Cookinginthedark
Sent: Saturday, February 29, 2020 6:52 AM
To: cookinginthedark@acbradio.org
Cc: Bridget Micallef
Subject: [CnD] Crazy Cake

I was given this recipe by a blind friend of mine. I tried it and it came
out nice.

 

Crazy  Cake 

 

half cup oil 

three quarters cup water 

2 tablespoons vinegar 

1 teaspoon vanilla 

1 cup sugar 

1 and a half cups plain flour   

2 tablespoons cocoa 

1 teaspoon cinnamon 

1 teaspoon ginger 

1 teaspoon baking soda 

1 teaspoon salt 

 

 

Line the bottom of a 20 cm or 23 cm (8-9 inch) tin with greaseproof paper,
(I use non-stick tins, so just grease the bottom and sides).  Grease and
flour the sides of the tin and heat the oven to 190 C or 375 F for a 20 cm
tin, or 200 C or 400 F for a 23 cm tin. Put all the ingredients into the
food processor bowl in the order given and process until just mixed, using
metal chopping blade, or plastic mixing blade.  Do not over process. Pour
batter into the prepared tin.  Bake the smaller cake for 30-45 minutes,
[1]or the larger cake for 25-30 minutes, or until the centre of the cake
springs back when lightly touched.  Leave cake in tin for 5 minutes, then
turn out on a wire rack to cool completely.

This cake is nice eaten as is, iced, or topped with whipped cream. 

 

Enjoy!

 

Bridget

 


  _  

[1] C  w  

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Re: [CnD] Lost recipe

[Linda S via Cookinginthedark]

Hi Marie:

What if you were to mix them with macaroni, spaghetti sauce, or tomato
sauce, frozen mixed veges, and zucchini squash, and ttop with chese, and
bake in the oven until the chese is melted? Like a casserole?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Lost recipe

Hello, All.

 

Would someone please repost the cannellini bean recipe?

I might never have gotten it, because

The subject did not show there was a recipe there, or

I may not have gotten it at all.

I think some of the messages are getting lost on the way to my 

Inbox.

 

Marie

 

 

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Re: [CnD] Lost recipe

[Linda S via Cookinginthedark]

Oh, and add some ground beef or seasoned ground turkey? 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Lost recipe

Hello, All.

 

Would someone please repost the cannellini bean recipe?

I might never have gotten it, because

The subject did not show there was a recipe there, or

I may not have gotten it at all.

I think some of the messages are getting lost on the way to my 

Inbox.

 

Marie

 

 

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Re: [CnD] Lost recipe

[Linda S via Cookinginthedark]

Then take the mac out.

Or that bean salad

Green beans,
Canteloni beans

Chopped onion, green pepper, red pepper, chopped celery, chopped cucumber,
Top with low-cal  Italian dressing 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 12:09 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Lost recipe

A bit too heavy a dish; I was looking for something light, that One with
diabetes can actually eat; maybe I can't have these cannellinis with my
condition.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Saturday, February 29, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Lost recipe

Hi Marie:

What if you were to mix them with macaroni, spaghetti sauce, or tomato
sauce, frozen mixed veges, and zucchini squash, and ttop with chese, and
bake in the oven until the chese is melted? Like a casserole?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Lost recipe

Hello, All.

 

Would someone please repost the cannellini bean recipe?

I might never have gotten it, because

The subject did not show there was a recipe there, or

I may not have gotten it at all.

I think some of the messages are getting lost on the way to my 

Inbox.

 

Marie

 

 

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Re: [CnD] Lost recipe

[Linda S via Cookinginthedark]

I have one too, and often times I substitute the pasta for  zucchini
noodles, tastes pretty good. Glad you found some recipes that might work
with your canteloni beans. noodles

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 12:44 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Lost recipe

OK, I looked on the Net and found a soup and a salad Recipe that will be
good on my low-sugar diet.
Yes, pasta can turn to sugar and spike it up.
So can other things.

While I am thinking of it, here is something I tried with
Zucchini: I can make "noodles" of them with a mandolin.  I have one of those
Fancy ones that can julienne carrots and other long veggies.
I don't like celery much; it has those awful strings I always have to pull
out of my Teeth.  To avoid that, I don't buy it much these days.

I didn't mean to snap at you, Linda.
Guess people can forget or don't know how Some of us should be eating.  I
apologize.

It takes all kinds of us to make this list.
Sometimes, even I forget we don't all know If we have a condition that
forces us to eat Some things and avoid other foods we should not have.
I am not perfect; I am trying to be a better person.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Saturday, February 29, 2020 11:42 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Lost recipe

Then take the mac out.

Or that bean salad

Green beans,
Canteloni beans

Chopped onion, green pepper, red pepper, chopped celery, chopped cucumber,
Top with low-cal  Italian dressing 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 12:09 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Lost recipe

A bit too heavy a dish; I was looking for something light, that One with
diabetes can actually eat; maybe I can't have these cannellinis with my
condition.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Saturday, February 29, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] Lost recipe

Hi Marie:

What if you were to mix them with macaroni, spaghetti sauce, or tomato
sauce, frozen mixed veges, and zucchini squash, and ttop with chese, and
bake in the oven until the chese is melted? Like a casserole?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Lost recipe

Hello, All.

 

Would someone please repost the cannellini bean recipe?

I might never have gotten it, because

The subject did not show there was a recipe there, or

I may not have gotten it at all.

I think some of the messages are getting lost on the way to my 

Inbox.

 

Marie

 

 

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Re: [CnD] Lost recipe

[Linda S via Cookinginthedark]

Kale does it for me. It goes right through me with horrible stomach
cramps. Not fun when it happens.   

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, February 29, 2020 2:19 PM
To: diane.fann7--- via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Lost recipe

Eat enough beans often enough and you loose the embarrassing problems since
your stomach learns how to better digest those beans.

On Sat, 29 Feb 2020, diane.fann7--- via Cookinginthedark wrote:

> Date: Sat, 29 Feb 2020 16:05:30
> From: diane.fann7--- via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Lost recipe
>
> Marie,
>
> Recently, somebody told me she had heard beans are good to lower blood 
> sugar. I asked my diabetic nurse practitioner. She said they are high 
> in fiber and won't spike your blood sugar as much as rice, potatoes and
pasta.
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Marie Rudys via Cookinginthedark
> Sent: Saturday, February 29, 2020 3:09 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Lost recipe
>
> A bit too heavy a dish; I was looking for something light, that One 
> with diabetes can actually eat; maybe I can't have these cannellinis 
> with my condition.
>
> Marie
>
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Linda S via Cookinginthedark
> Sent: Saturday, February 29, 2020 11:30 AM
> To: cookinginthedark@acbradio.org
> Cc: Linda S
> Subject: Re: [CnD] Lost recipe
>
> Hi Marie:
>
> What if you were to mix them with macaroni, spaghetti sauce, or tomato 
> sauce, frozen mixed veges, and zucchini squash, and ttop with chese, 
> and bake in the oven until the chese is melted? Like a casserole?
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Saturday, February 29, 2020 11:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: [CnD] Lost recipe
>
> Hello, All.
>
>
>
> Would someone please repost the cannellini bean recipe?
>
> I might never have gotten it, because
>
> The subject did not show there was a recipe there, or
>
> I may not have gotten it at all.
>
> I think some of the messages are getting lost on the way to my
>
> Inbox.
>
>
>
> Marie
>
>
>
>
>
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>

-- 

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Re: [CnD] Lost recipe

[Linda S via Cookinginthedark]

Pamela
Very well said. I do the same thing; very rarely do I follow a recipe, and I
do a lot of substitutions. I think it just  takes: practice, experience, and
some creativity.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Saturday, February 29, 2020 7:59 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Lost recipe

Look to see if you have a spam folder of some kind. If you are missing
messages you might find them there or in whatever discard box your mail
client has. I am surprised at what I find there sometimes.
As for recipes that have foods you are not able to eat, I find that most
recipes are very forgiving. I never met a recipe I couldn't alter in some
way or other either because I didn't have an ingredient, I didn't like one
or couldn't eat one. In fact, it has gotten so it is rare that I follow a
recipe exactly as written. My triumphs are greater than my disasters, and
even those give me things to talk about. Sometimes when I see a recipe I
would never make myself, I copy it down anyway and use it as a springboard
to create a new recipe of my own, based on some idea I saw in that yucky
recipe I didn't like or want to make for myself.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark
Sent: Saturday, February 29, 2020 2:28 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Lost recipe

Hello, All.

 

Would someone please repost the cannellini bean recipe?

I might never have gotten it, because

The subject did not show there was a recipe there, or

I may not have gotten it at all.

I think some of the messages are getting lost on the way to my 

Inbox.

 

Marie

 

 

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Re: [CnD] Convection ovens,

[Linda S via Cookinginthedark]

I love it Pamela. Thank you.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Saturday, February 29, 2020 8:29 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Convection ovens,

Lovely oven except when your internet goes out or your Wi-Fi stops working
for some reason. I'm not willing to take that chance. Then if you have an
electricity glitch in the middle of cooking, how does the cooking time
recover? You start over and the oven isn't smart enough to compensate for
the cooking already finished and you have to guess what to do. I can do that
already without any help from Alexa. It isn't her fault when these things
happen, but in many places the Wi-Fi isn't that reliable in my opinion, not
for cooking nor for the laundry.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Terry Borden via Cookinginthedark
Sent: Saturday, February 29, 2020 6:01 AM
To: cookinginthedark@acbradio.org
Cc: Terry Borden 
Subject: Re: [CnD] Convection ovens,

I have this oven and love it. Check it out below.

Meet Amazon Smart Oven - A 4-in-1 microwave, convection oven, food warmer,
and air fryer. Air fry feature may require more cooking time than standalone
air fryers.
Certified for Humans - Struggle-free, tinker-free, stress-free. No patience
needed-it's actually simple.
Preset it and forget it - Includes 30+ built-in presets, voice control with
Alexa through a compatible Echo device like the included Echo Dot.
Dinner is ready - With Announcements, Alexa will notify you when the oven is
preheated or when your food is done.
Check the temperature - The temperature probe helps you know when your food
is cooked just the way you like it.
Scan-to-cook - Scan select packaged foods with the Alexa app and Amazon
Smart Oven will cook them automatically.
Spacious interior - Large enough to cook a 5-pound chicken.
We want you to know:
Air fry feature may require more cooking time than standalone air fryers.

Meet Amazon Smart Oven
Cook confidently in the multicooker that sits on your countertop. Amazon
Smart Oven is a voice-controlled 4-in-1 appliance that makes every mealtime
a little bit easier. Golden roasted chicken, crispy French fries, and
done-right frozen vegetables? Goodbye, weeknight takeout.

4 ways to cook. Fewer steps to delicious.
With a convection oven, microwave, air fryer, and food warmer all rolled
into one countertop appliance, Amazon Smart Oven helps you get a homecooked
meal on the table in a snap-and keeps it warm for the kids until they get
home from practice. Air fry feature may require more cooking time than
standalone air fryers.

4 ways to cook
Start cooking
with Alexa
When paired with a compatible Echo device, your Amazon Smart Oven allows for
voice-controlled cooking with Alexa. Just ask for any of the 30+ presets, to
start or stop cooking, or wait for her to notify you when the oven is
preheated or your food is done. Preset performance depends on a number of
factors and may vary. Preheat and oven rack instructions must be followed
according to cook mode.

Good timing
Take the guesswork out of cook times and banish dry, overcooked chicken
breasts for good. Internal temperature and humidity sensors, plus a
detachable temperature probe make sure your food is cooked just the way you
like it. A trim kit is sold separately for those who prefer a built-in look.

>From defrost
to done
Scan-to-cook technology allows you to scan select packaged foods with the
Alexa app and let the Amazon Smart Oven do the work. No guessing, no
checking, no babysitting to make sure it's done all the way through-just
deliciously done the first time. Click to shop scan-to-cook items.

Certified for Humans
Introducing Certified for Humans, smart devices for non-experts. 
Struggle-free, tinker-free, and stress-free. No patience needed. Setup with
Alexa is simple and after that, it only gets better. No more waiting on
unresponsive devices or software updates to get started. It's smart home
made easy. Learn more.

Certified for Humans
Simple to set up and use
Simple to set up and use
Safety, compliance, and other important information regarding your Amazon
Smart Oven, including precautions for installation and operation, can be
found in the User Manual.

Check out the links below


The price is $250, this includes a echo dot.
You can find a accessible user manual and a list of the presets by clicking
the link below.
https://www.vipconduit.com/linkurls.php?catseq=1711

For a demo of the smart oven, click on the below link.
http://www.vipconduit.com/terry/info/AmazonSmartOvenReview-UltimateGuidetone
wAlexaCompatibleMicrowaveOven.mp4

To order, click on the link below.
https://www.amazon.com/Introducing-Amazon-Certified-Humans-device/dp/B07XSCB
SN5
- Original Message -
From: "diane.fann7--- via Cookinginthedark" 
To: 
Cc: 
Sent: Friday, February 28, 2020 8:08 PM
Su

Re: [CnD] recipe request: horseradish sauce

[Linda S via Cookinginthedark]

My husband and I both like to cook. He makes the best prime rib ever. For
the sauce, he mixed horse radish with sour cream, he can't remember the
measurements, but he says to do it to taste. This probably isn't helpful,
but thought I'd share anyway.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Carol Ashland via Cookinginthedark
Sent: Sunday, March 1, 2020 8:24 PM
To: Dena Polston via Cookinginthedark
Cc: Carol Ashland
Subject: Re: [CnD] recipe request: horseradish sauce

Dena, I see your messages. I've never attempted to cook prime rib, though I
absolutely love it, medium rare, on the rare side. 

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Mar 1, 2020 5:48 PM, Dena Polston via
Cookinginthedark  wrote:
>
> Hi listers: 
>
> I'm hoping this gets to the list. I have been on this list for years! I
used to have a horseradish sauce to use with prime rib. If anyone has a
recipe from this list from a long time ago, would you please post? I never
see my emails even though I reply to all. 
>
> Dena from Indiana 
>
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[CnD] Irish Soda Bread?

[Linda S via Cookinginthedark]

 

Hello everyone:

 

Does anyone have a favorite irish soda bread recipe that you could share?
Thanks.

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Re: [CnD] IRISH SODA BREAD From Marilyn

[Linda S via Cookinginthedark]

Hellen:  Thanks for this recipe. Hope you are doing well!!!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Sunday, March 8, 2020 1:25 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: [CnD] IRISH SODA BREAD From Marilyn

IRISH SODA BREAD From Marilyn


 

1 tablespoon baking soda
1 tablespoon sugar
4 cups flour
1 1/3 teaspoons salt
1/4 teaspoon cream of tartar
2 cups buttermilk
1 tablespoon butter

Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make
a well in the center. Add buttermilk and mix lightly and quickly with a
fork.

Turn out onto a lightly floured board and knead for one minute. Shape into a
circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Slash a
large cross in the top.

Bake in a preheated 375°F oven for 40-45 minutes.

Cool on a wire rack. Brush top with butter while still warm. Cool before
slicing to serve.  

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Re: [CnD] IRISH CHEDDAR AND BACON SODA BREAD From Dawn

[Linda S via Cookinginthedark]

Ooh, I likethis one! Thanks.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Sunday, March 8, 2020 1:27 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: [CnD] IRISH CHEDDAR AND BACON SODA BREAD From Dawn

IRISH CHEDDAR AND BACON SODA BREAD From Dawn


4 servings

 

INGREDIENTS

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon black pepper freshly ground

1/2 teaspoon granulated sugar

2 ounces sharp cheddar cut into 1/4 inch cubes (about 1/2 cup)

2 slices cooked bacon chopped

2 tablespoons green onions sliced

3/4 cup buttermilk

 

INSTRUCTIONS

Preheat oven to 400°F. Line a baking sheet with parchment paper, sprinkle a
small amount of flour onto the sheet where you will be placing the bread.
Cook the bacon over medium heat in a sauté pan until crispy on both sides,
about 2 minutes per side. Cool, chop and reserve the bacon. In a large bowl,
sift together the flour, baking soda, salt, black pepper, and sugar, whisk
together until combined. Add to the dry mixture the cheddar, bacon and green
onions, mix. Add the buttermilk to the flour mixture, mixing until combined.
Knead for 1-2 minutes, until the dough is hydrated and holds together. Form
dough into a round loaf and transfer to the floured parchment paper lined
baking sheet. Cut a cross into the top of the dough, about ½ inch deep and
2-inches long. Bake for 22 to 25 minutes, or until the soda bread is lightly
browned and sounds hollow when tapped on the bottom of the loaf. Serve warm!





Source: Jessica Gavin

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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Linda S via Cookinginthedark]

I agree; personally, I would rather be safe than sorry and would use a
deeper pan.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, March 9, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

Just my own preference: I would not bake any meat on a cookie sheet, and it
has nothing to do with whether sour cream is one of the ingredients. I would
run a risk of meat juices messing up the oven when I am taking that cookie
sheet out, all it would take is a slightest tilt.

-Original Message-
From: Cookinginthedark  On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same thing
on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a 
> greased 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
> pepper until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
> the crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
> and the breadcrumbs are golden brown.
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


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Re: [CnD] Apple Oat Crisp Recipe

[Linda S via Cookinginthedark]

Oh, I remember this recipe; it's very good especially if you top it
withvanilla ice cream.
And, ... thanks for the good irish soda bread recipe; I like that one too.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Monday, March 9, 2020 4:28 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] Apple Oat Crisp Recipe

Apple Oat Crisp Recipe

 

Serves eight.

ready in: 30-60 minutes.

 

ingredients

5 apples, sliced and peeled
1 cup brown sugar
3/4 cup Quaker oats
3/4 cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter, softened
1/4 cup apple juice, or water

directions

Preheat oven to 375 degrees F. 

Put half of the apples in a greased 9"x9" pan. Blend together remaining
ingredients, except juice, and crumble half the flour mixture over the
apples. Cover with remaining apples and flour mixture. Pour juice over top.
Bake 35 minutes.

 

nutrition

Nutritional data has not been calculated yet.  Enjoy.

 

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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Linda S via Cookinginthedark]

If you can take the part that has the holes out of the pan, and then line it
with foil that might work?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan via Cookinginthedark
Sent: Monday, March 9, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

that would work, but a lot of cleanup that way. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Monday, March 09, 2020 5:24 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

This makes sense.
What about using a broiler pan?
This way the juice goes in the holes and goes in the bottom pan.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Monday, March 9, 2020 2:53 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I agree; personally, I would rather be safe than sorry and would use a
deeper pan.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, March 9, 2020 10:28 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

Just my own preference: I would not bake any meat on a cookie sheet, and it
has nothing to do with whether sour cream is one of the ingredients. I would
run a risk of meat juices messing up the oven when I am taking that cookie
sheet out, all it would take is a slightest tilt.

-Original Message-
From: Cookinginthedark  On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same thing
on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a 
> greased 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
> pepper until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
> the crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
> and the breadcrumbs are golden brown.
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Linda S via Cookinginthedark]

I love the path of least resistance. (smile) Less clean up when you use the
foil.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pauline Smith via Cookinginthedark
Sent: Monday, March 9, 2020 7:09 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

For the most part, I use regular baking pans when cooking meat in the oven.
If I'm just making a piece of meat with coating, I sometimes use an old pan
that came with my previous toaster oven. I am starting to line pans with
foil before placing meat into them for cooking.

Pauline


On 3/9/20, Jan via Cookinginthedark  wrote:
> I use pans with sides when doing meat. But I always use foil 
> underneath the meat.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Helen Whitehead via Cookinginthedark
> Sent: Monday, March 09, 2020 9:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> I use cookie sheets all the time for cooking my meat. I just put foil 
> down, then on top of that, I put parchment paper, then you don't have 
> to spray it.
> I've also used cream of mushroom soup to coat meat with, and 
> mayonnaise too, but using  the mayonnaise, I then bread the meat. At 
> least with the sour cream, the breasts wouldn't be dry.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Cindy Simpson via Cookinginthedark
> Sent: Monday, March 9, 2020 3:55 AM
> To: cookinginthedark@acbradio.org
> Cc: Cindy Simpson 
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> I'm really interested in cooking this, but can you accomplish the same 
> thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you 
> run the risk of juices going everywhere? I bake chicken on my cookie 
> sheet all the time, but never with sour cream on it. Would anything 
> bad happen if I did this same recipe on a cookie sheet?
> Thank you
> Cindy
>
>
> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < 
> cookinginthedark@acbradio.org> wrote:
>
>> Baked Sour Cream Parmesan Chicken
>>
>> 1 pound skinless, boneless chicken breast halves
>> 6 ounces sour cream
>> 1/4 cup shredded Parmesan cheese
>> 1 clove garlic, pressed
>> 1/2 teaspoon paprika
>> 1/2 teaspoon salt
>> 1/4 teaspoon black pepper
>> 1/4 cup dry Italian breadcrumbs
>> Preheat oven to 350 degrees F.
>>
>> Wipe the chicken dry and place the chicken in a single layer in a 
>> greased 9x13-inch baking dish.
>>
>> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
>> pepper until smooth. Spread the mixture evenly over the chicken.
>>
>> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
>> the crumbs lightly with olive oil or nonstick cooking spray.
>>
>> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
>> and
> the
>> breadcrumbs are golden brown.
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>
>
> --
> Cindy Simpson
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Lining baking pans with foil

[Linda S via Cookinginthedark]

I have a roasting pan and I use it for cooking turkey and chicken. Since
it's so big, I've also made enchiladas in it.
I use the roasting bags for cooking chicken and turkey, and the meat comes
out brown and tender. I love them for turkey, They  make it so simple. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Donovan via Cookinginthedark
Sent: Tuesday, March 10, 2020 10:04 AM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan; cookinginthedark@acbradio.org
Subject: Re: [CnD] Lining baking pans with foil

My messages aren't going on my desk top. They used to. Anyway, Has anyone
used the baking bags. You just shove everything in the bag and bake it. I
put the bag on a cookie sheet to make it more stable, but clean up is a snap
and, for me, it's worth buying them. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Tuesday, March 10, 2020 2:03 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Lining baking pans with foil

I always use foil when baking anything, and most of the time a double layer
of it. That way, the only cleanup that could ever happen is if the meat
releases so much grease that even through two layers of foil it leaves a few
greasy spots in the bottom of the pan. That is nothing compared to cleanup
when baking without foil.

-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S via Cookinginthedark
Sent: Monday, March 9, 2020 11:16 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I love the path of least resistance. (smile) Less clean up when you use the
foil.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pauline Smith via Cookinginthedark
Sent: Monday, March 9, 2020 7:09 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

For the most part, I use regular baking pans when cooking meat in the oven.
If I'm just making a piece of meat with coating, I sometimes use an old pan
that came with my previous toaster oven. I am starting to line pans with
foil before placing meat into them for cooking.

Pauline


On 3/9/20, Jan via Cookinginthedark  wrote:
> I use pans with sides when doing meat. But I always use foil 
> underneath the meat.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Helen Whitehead via Cookinginthedark
> Sent: Monday, March 09, 2020 9:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> I use cookie sheets all the time for cooking my meat. I just put foil 
> down, then on top of that, I put parchment paper, then you don't have 
> to spray it.
> I've also used cream of mushroom soup to coat meat with, and 
> mayonnaise too, but using  the mayonnaise, I then bread the meat. At 
> least with the sour cream, the breasts wouldn't be dry.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Cindy Simpson via Cookinginthedark
> Sent: Monday, March 9, 2020 3:55 AM
> To: cookinginthedark@acbradio.org
> Cc: Cindy Simpson 
> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>
> I'm really interested in cooking this, but can you accomplish the same 
> thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you 
> run the risk of juices going everywhere? I bake chicken on my cookie 
> sheet all the time, but never with sour cream on it. Would anything 
> bad happen if I did this same recipe on a cookie sheet?
> Thank you
> Cindy
>
>
> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < 
> cookinginthedark@acbradio.org> wrote:
>
>> Baked Sour Cream Parmesan Chicken
>>
>> 1 pound skinless, boneless chicken breast halves
>> 6 ounces sour cream
>> 1/4 cup shredded Parmesan cheese
>> 1 clove garlic, pressed
>> 1/2 teaspoon paprika
>> 1/2 teaspoon salt
>> 1/4 teaspoon black pepper
>> 1/4 cup dry Italian breadcrumbs
>> Preheat oven to 350 degrees F.
>>
>> Wipe the chicken dry and place the chicken in a single layer in a 
>> greased 9x13-inch baking dish.
>>
>> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
>> pepper until smooth. Spread the mixture evenly over the chicken.
>>
>> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
>> the crumbs lightly with olive oil or nonstick cooking spray.
>>
>> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
>> and
> the
>> br

Re: [CnD] Need some advice on spreading spreads.

[Linda S via Cookinginthedark]

Oh no! Don't ever think you are hopeless on spreading. It is hard.
Maybe try not pressing so hard. Some of us like to start in the middle of
the bread, and just spread "it" out using our hand to monitor how it is
going. Others like to do it in a uniform manner, start at the lefthand top
corner, work down, then up to the top, and move a little right and go down
etc.
Creamy peanut butter is usually pretty easy to spread, but use a lighter
touch You can also buy condiments such as mayo, mustard, and honey  in
squeeze bottles, if that helps.
Hope this might help somewhat. (smile)

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Ron Kolesar via Cookinginthedark
Sent: Tuesday, March 10, 2020 4:06 PM
To: Cooking In The Dark
Cc: Ron Kolesar
Subject: [CnD] Need some advice on spreading spreads.

Hello to all.
If I remember correctly, Independent Living Aids had a tool for we who are
hopeless on spreading anything.
I've tried using a knife of course, I've tried a spoon and a fork as well.
My fingers do a so so job.
I say that because I get some of the item that I'm spreading say peanut
butter plain old butter and so on with via my fingers.
But would like to be able to coat the entire item evenly without having to
use my fingers.
I say this because anything I try to spread items onto ends up shredded.
Any and all advice will be deeply appreciated.
Many Thanks.
Ron KR3DOG
In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency
Communications Station And Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG ___
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Re: [CnD] How To Cook An Egg In A Microwave

[Linda S via Cookinginthedark]

This is great. Eggs are so versatile. I like to add a little cooking spray
in the dish before microwaving, especially if you are adding cheese. They
tend to stick, and when washing the dish, it is very hard to clean.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Thursday, March 26, 2020 8:47 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] How To Cook An Egg In A Microwave

How To Cook An Egg In A Microwave

Are you running out of time, but want an egg? Eggs are good for you and full


of protein. Eggs are great for breakfast, in a salad, or on a sandwich. Make


an egg fast and easy in the microwave.

Fried egg:

Break 1 egg into a microwave save bowl. Gently poke the yolk of the egg with


a knife. Cover the bowl with plastic wrap or a plate, so the egg does not 

explode. Put in microwave for 2 to 3 minutes.

Scrambled Egg:

Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in 

microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the eggs 

cooked thoroughly.

Hard-Boiled Egg:

Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover the 

bowl and cook for about 2 to 3 minutes until hard. Gently stir occasionally 

to make sure the egg is cooked throughout. The egg may not appear pretty, 

but once you cut it up finely over a salad, all that matters is the taste.

Poached Egg:

Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the yolks with


a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until whites 

are set and yolks are thick but not hard. Pour out the water and serve in 

bowl or lift egg out onto plate.  Enjoy.

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Re: [CnD] How To Cook An Egg In A Microwave

[Linda S via Cookinginthedark]

I like to crack it on the edge of the counter or sink. Try to crack it in
the middle of the egg with a sharp medium to soft but firm crack. Pull it
apartwith your thumbs where you cracked it, and hold it over the bowl. If
you do it next to the sink, you can just drop your shell in to where your
garbage disposal is, or have another plate or bowl to drop the shell into.
This does take practice. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Thursday, March 26, 2020 7:06 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] How To Cook An Egg In A Microwave

Hold the egg firmly In one hand. Give a quick, sharp tap on the edge of
whatever bowl you are going to put it in. Then, you can take it in both
hands and pull the shell apart. I usually get two shell halves and no shell
bits In my egg. This too is like spreading stuff. The more you do it, the
better you get at it. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Thursday, March 26, 2020 9:53 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] How To Cook An Egg In A Microwave

Many thanks Marilyn for this advice from one blind cook to another.
My question on this topic is as follows:
What is the best way to crack a egg?
Of course with as little shells in the bowl as possible.
Every time I've tried to crack a egg, I constantly crush the egg and get
nothing but shells.
Many thanks and keep up the great work teaching some of we blind cooks how
to cook.
Ron KR3DOG

-Original Message-
From: Marilyn Pennington via Cookinginthedark
Sent: Thursday, March 26, 2020 11:46
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] How To Cook An Egg In A Microwave

How To Cook An Egg In A Microwave

Are you running out of time, but want an egg? Eggs are good for you and full


of protein. Eggs are great for breakfast, in a salad, or on a sandwich. Make


an egg fast and easy in the microwave.

Fried egg:

Break 1 egg into a microwave save bowl. Gently poke the yolk of the egg with


a knife. Cover the bowl with plastic wrap or a plate, so the egg does not

explode. Put in microwave for 2 to 3 minutes.

Scrambled Egg:

Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in

microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the eggs

cooked thoroughly.

Hard-Boiled Egg:

Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover the

bowl and cook for about 2 to 3 minutes until hard. Gently stir occasionally

to make sure the egg is cooked throughout. The egg may not appear pretty,

but once you cut it up finely over a salad, all that matters is the taste.

Poached Egg:

Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the yolks with


a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until whites

are set and yolks are thick but not hard. Pour out the water and serve in

bowl or lift egg out onto plate.  Enjoy.

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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency
Communications Station And Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG 

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Re: [CnD] How To Cook An Egg In A Microwave

[Linda S via Cookinginthedark]

Good morning Luke:

Everyone finds their own comfortable way of doing things, but I would say
that you are correct. Pull theeggshell in an two, in opposite directions.
(smile)

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lou Kolb via Cookinginthedark
Sent: Friday, March 27, 2020 5:36 AM
To: cookinginthedark@acbradio.org
Cc: Lou Kolb
Subject: Re: [CnD] How To Cook An Egg In A Microwave

It seems to me most of you are suggesting pulling the egg shell apart by
tugging the shell halves in opposite directions, as opposed to taking the
egg in both hands and twisting the shell in opposite directions. Is this
correct? This rookie cook needs to know! By the way, this is a wonderfully
useful and helpful forum. Thanks, all, for sharing your knowledge and
experience. Lou

On 3/27/20, Immigrant via Cookinginthedark 
wrote:
> I strike the egg on its long side with a knife. A swift, short stroke. 
> It will make enough of a crack for me to be able to pull the halves of 
> the shell apart, over a bowl, and the egg will run into the bowl.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Thursday, March 26, 2020 10:06 PM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] How To Cook An Egg In A Microwave
>
> Hold the egg firmly In one hand. Give a quick, sharp tap on the edge 
> of whatever bowl you are going to put it in. Then, you can take it in 
> both hands and pull the shell apart. I usually get two shell halves 
> and no shell bits In my egg. This too is like spreading stuff. The 
> more you do it, the better you get at it.
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Ron Kolesar via Cookinginthedark
> Sent: Thursday, March 26, 2020 9:53 PM
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] How To Cook An Egg In A Microwave
>
> Many thanks Marilyn for this advice from one blind cook to another.
> My question on this topic is as follows:
> What is the best way to crack a egg?
> Of course with as little shells in the bowl as possible.
> Every time I've tried to crack a egg, I constantly crush the egg and 
> get nothing but shells.
> Many thanks and keep up the great work teaching some of we blind cooks 
> how to cook.
> Ron KR3DOG
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark
> Sent: Thursday, March 26, 2020 11:46
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] How To Cook An Egg In A Microwave
>
> How To Cook An Egg In A Microwave
>
> Are you running out of time, but want an egg? Eggs are good for you 
> and full
>
>
> of protein. Eggs are great for breakfast, in a salad, or on a sandwich.
> Make
>
>
> an egg fast and easy in the microwave.
>
> Fried egg:
>
> Break 1 egg into a microwave save bowl. Gently poke the yolk of the 
> egg with
>
>
> a knife. Cover the bowl with plastic wrap or a plate, so the egg does 
> not
>
> explode. Put in microwave for 2 to 3 minutes.
>
> Scrambled Egg:
>
> Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in
>
> microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the 
> eggs
>
> cooked thoroughly.
>
> Hard-Boiled Egg:
>
> Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover 
> the
>
> bowl and cook for about 2 to 3 minutes until hard. Gently stir 
> occasionally
>
> to make sure the egg is cooked throughout. The egg may not appear 
> pretty,
>
> but once you cut it up finely over a salad, all that matters is the taste.
>
> Poached Egg:
>
> Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the 
> yolks with
>
>
> a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until 
> whites
>
> are set and yolks are thick but not hard. Pour out the water and serve 
> in
>
> bowl or lift egg out onto plate.  Enjoy.
>
> ___
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>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards 
> and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed 
> Emergency Communications Station And Volunteer Certified Licensed Ham 
> Radio Station With the Call Sign of KR3DOG
>
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>
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Re: [CnD] Homemade Mexican-style Chorizo

[Linda S via Cookinginthedark]

Oh, thank you for this recipe!!! I looked online and didn't find anything
that I thought would be comparable to the chorizo I've eaten. The store
bought chorizo is o.k., but there is nothing like the real thing.
Please excuse any spelling errors; me and my computer and Nvda are just
limping along. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Johna Gravitt via Cookinginthedark
Sent: Friday, May 1, 2020 9:19 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD] Homemade Mexican-style Chorizo

OMG I am so looking forward to making this


People with disabilities, access job openings at
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-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Friday, May 1, 2020 12:09 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Homemade Mexican-style Chorizo

For Teresa Mullins, I found this recipe on the Net.

 

Homemade Mexican-Style Chorizo

Source:

https://www.thespruceeats.com/mexican-chorizo-recipes-2342791

Written by 

Chelsie Kenyon

Tested by 

Jess Kapadia

on 02/21/20 

Total:  30 mins  

Prep:  15 mins  

Cook:  15 mins  

Yield:  2 pounds (8 servings)  

editor badge   

   See Full Nutritional Guidelines Hide Full Nutritional Guidelines 

(Nutrition information is calculated using an ingredient database and should
be considered an  estimate.)

Chorizo sausages originated in Spain and Portugal, and versions of them
exist throughout Latin  America. Unlike most varieties of Iberian chorizo
(which is a cured and dried in a way somewhat  similar to salami or
pepperoni), Mexican chorizo is actually a raw sausage that must be cooked
before eating. If you're looking at learning  how to make chorizo , you've
found the perfect recipe. In its commercial form, it generally comes in
casings that are  just broken open and discarded when frying the sausage, so
we have dispensed with the casings here.  Chorizo is usually employed in
relatively small quantities to add a great flavor boost to countless Mexican
dishes; see suggestions for use below the recipe.

Although most Mexican chorizo is red in color due to the dried chile pepper
and paprika used in the  recipe, the area around the city of Toluca (in
central Mexico) is famous for the green chorizo it  produces, which is made
with tomatillos, cilantro, and/or green chiles.

 

Ingredients

2 pounds pork (finely ground) 

 4 tablespoons chili powder (ground dried chile pepper) 

 3 tablespoons ground paprika 

 2 teaspoons dried oregano 

 1 pinch ground cinnamon 

 1 pinch ground cloves 

 1 tablespoon ground cumin 

 1 teaspoon salt 

 2 cloves fresh garlic (crushed) 

 1/2 cup white vinegar 

 

Steps to Make It

Gather the ingredients.

In a large bowl, use your hands to mix the ingredients until they are well
combined.

Use immediately in your favorite recipe calling for Mexican chorizo, or
refrigerate or freeze the  sausage in an airtight container for later use.

Serve and enjoy!

Tip

To Cook: Fry chorizo over medium heat, breaking up the sausage with a fork
as you go so that the  finished product is "loose" and not chunky. Drain off
excess fat; discard or save (like bacon  grease often is) for another use.

Uses for Mexican Chorizo  

It would be virtually impossible to make a complete list of how chorizo is
employed in Mexican  cuisine. Some of the most common uses:

___

Stirred into scrambled eggs: Fry chorizo in a skillet, drain off excess fat,
then add lightly  beaten eggs and cook and stir until eggs are set. Eat
as-is (with tortillas and sliced avocado) or  use to fill burritos or tacos.

Combined with diced, cooked or sautéed potatoes as a filling for tacos,
enchiladas, empanadas, or  pambazos.

Mixed with melted cheese to make queso fundido  (also called choriqueso);
use as a dip or spread on tortillas, tostadas, or bread.

As a topping for sopes, tostadas,  nachos , or other similar antojitos.

Stirred into refried beans to eat as a side dish or as a spread for molletes
or tortas.

Combined with other ground meats and used to stuff a roasted turkey or other
fowl.

Added to shredded beef to make Tinga.

Combined with cooked beans, tomatoes, onions, and seasonings to produce
frijoles charros.

As a topping for a very Mexican pizza.

Used sparingly as a flavorful ingredient in certain hearty cream soups such
as bean soup.

 

Nutritional Guidelines (per serving)

309

Calories

16g 

Fat

8g 

Carbs

32g

 

 

___

Re: [CnD] 2 chorizo recipes

[Linda S via Cookinginthedark]

(lol) I agree with Carol! I like her!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Friday, May 1, 2020 11:11 AM
To: CND List
Cc: Sugar Lopez
Subject: [CnD] 2 chorizo recipes

Here is what I found on Google:

Mexican Style Chorizo

2 lbs. boneless pork butt or shoulder

1 garlic clove

2 Tbs. chile powder

1 Tbs. paprika

2 tsp. Mexican oregano, well crumbled

1 tsp. coarse salt

3/4 tsp. ground cumin

1/2 tsp. ground cayenne chile

1/4 cup red wine vinegar

Enough pork fat if necessary to make a 2-to-1 meat to fat ratio Cut meat (and 
fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and 
place in freezer to chill (not long enough to freeze, just long enough to 
become firm). Grind meat and fat together twice, using a coarse blade. Remove 
skin from garlic clove, finely dice it, sprinkle it with coarse salt, and crush 
it with back of a dinner fork. Add garlic and spices to wine vinegar and knead 
it well into meat/fat mixture. Cover and refrigerate at least a couple of hours 
or overnight. The sausage can be stuffed into prepared casings or formed into 
patties or appropriate size bulk portions and refrigerated for up to 3 days 
before use after which any remaining should be frozen.

 

 

 

Bbest authentic easy Chorizo

Since seeing that I haven’t been able to stomach the thought of ever eating 
store-bought chorizo again.  I don’t trust it.  That’s right, I have trust 
issues with chorizo. So, I make my own. I don’t bother using the sausage 
casings – no point since when cooking chorizo you remove it from the casing 
anyway. So I either grind my own pork or have the butcher do it for me. That 
way I know EXACTLY what’s in it!  And, more importantly, what ISN’T!

 

Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s 
crumbled and fried up with whatever other ingredients the dish calls for. It’s 
made with a variety of ingredients, including various ground chiles, coriander, 
cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many 
recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb 
“sausages” and freeze them so they’re ready for use when I need them.

 

And as for my chronic trust issues with store-bought chorizo…I’m afraid it’s a 
hopeless case, a lost relationship.  I don’t think I can ever learn to trust it 
again . I suppose we could seek counseling together, store-bought chorizo and 
I, but what’s the use? We never loved each other in the first place, have since 
lost the ability to communicate, and Now it’s too late, baby, now it’s too late…

 

Something inside has died and I can’t hide it, and I just can’t fake it.”

Store-bought chorizo:  We’re through.

(Thanks, Carole King, for those fitting lyrics.)

 

This homemade Mexican chorizo is super simple to make.  I did the work in 
experimenting with the different spices and ratios – now all you have to do is 
combine the spices with the meat and you’re done!  It’s really that simple.  
And this chorizo tastes good!  Just grab some ready-made chorizo from the 
freezer whenever you need it.

 

Many authentic Mexican recipes call for chorizo. 

 

Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer 
ziplock bag.  Then you can grab one whenever you need it, let it thaw and use 
it!

Enjoy!

 

Simple and quick to make and bursting with flavor, you can have have this 
delicious chorizo on hand any time you need it - just grab some from the 
freezer!

Prep Time

10 mins

Cuisine: Mexican Servings: 1 pounds Calories: 1894kcal Author: Kimberly 
Killebrew Ingredients

1 lb coarsely ground lean pork

6 oz coarsely ground pork fat (ask your butcher)

5 cloves garlic ,minced

2 tablespoons ancho chile powder

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 1/2 teaspoons salt

2 teaspoons dried Mexican oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons cider vinegar

US Customary - Metric

Instructions

 

Place the meat in a large bowl and all all remaining ingredients. Use your 
hands to thoroughly combine the mixture. Place the chorizo in a colander or 
sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, 
daily squeezing out and discarding any liquid. After 3 days, divide the meat up 
into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves 
in a freezer bag or wrap again in aluminum foil. You can also use wax or 
freezer paper.

The chorizo will keep in the freezer for up to 4 months. Storing it longer 
doesn't really pose a safety concern, but the taste will suffer.

Makes 1 1/2 pounds, divided into six 4 oz. servings.

Serving: 1.5pounds (values for entire batch) | Calories: 1894kcal | 
Carbohydrates: 13g | Protein: 54g | Fat: 180g | Saturated Fat: 68g 

Re: [CnD] Question about panini

[Linda S via Cookinginthedark]

Star-Bucks makes very good paninis. I think there's one with turkey and
cheese, and one with bacon, egg, and cheese.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, May 2, 2020 4:29 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Question about panini

Rachel Ray likes making them, (she's got a thing for sandwiches, or as she
calls them, Sammies) so any of her shows are going to have some recipes as
she does at least one show on them a season. A good web search on
Rachel+Ray+Panini+recipe should turn up responses. The one show I 
Rachel+Ray+Panini+remember
the best had her using some type of cheese on a bread type I don't recall,
but one had red pear on it while the other one had pancetta or prosciutto.
(or maybe it was spiced ham, it's been over a decade and a half since then)

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of lorischarff--- via Cookinginthedark
Sent: Saturday, May 02, 2020 4:17 PM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: Re: [CnD] Question about panini

Focaccia, is commonly used. But, I've seen lots of other breads used as
well.
That being said, In an airport once I had a panini made on cinnamon raisin
bread. It had a scrambled egg on it and cheese and bacon or ham. It was
huge, tasted good and I thanked my friend who was with me; as the reason I
ordered it was because she had never had a panini and my description did it
no justice!
Sorry I don't have any recipes that I make.
Lori



-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Saturday, May 2, 2020 4:53 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Question about panini

Hello, All!!

 

I want to know what kind of bread is used for a panini, and what

Kind of things can you have in it?  I would love some suggestions

And recipes, please.  Thanks so much in advance.

 

Marie

 

 

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Re: [CnD] carrot cake

[Linda S. via Cookinginthedark]

Hi Everyone:


I'm back after several weeks of not having a computer.

Anyway, when I taught cooking, we used this recipe in the cooking class. 
We oftentimes substituted applesauce for the oil and it made a nice 
cake. We also added rasins, but I know many people don't like them either.


Glad to be backreading all of these great recipes; makes my mouth water. 
(smile)



Linda and Guide Lara

On 6/15/2020 10:22 AM, Karen Delzer via Cookinginthedark wrote:
I believe so, but it does seem like a lot. I think I'd chop them 
pretty fine if I were doing this cake.


Karen
 At 05:16 PM 6/14/2020, you wrote:
This carrot cake recipe is from one of the Joanna Fluke mysteries. Is 
the

amount of walnuts correct?
2 cups sugar
3 eggs
¾ cup vegetable oil (not canola or olive)
1 tsp. vanilla
¾ cup sour cream/yogurt
2 tsp. baking soda
2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2
Tsp. cinnamon
20 oz. crushed pineapple & juice
Question:2 cups chopped walnuts
2 ½ cups flour
2 cups packed grated carrots
Wendy

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[CnD] Sort of a cooking question?

[Linda S. via Cookinginthedark]

Hi Everyone:


As Spanish is my second language, there is always more I can leanr. I 
never learned some of the names of herbs. Can someone help me out?


Specifically, I would like to know:

basil, thyme, sage, dill?

Gracias!


Linda and Guide Lara

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Re: [CnD] carrot cake

[Linda S. via Cookinginthedark]

Hi:

When I taught cooking, we used this recipe and substituted applesauce 
for the oil. Made a nice cake, a little heavier though.


On 6/15/2020 8:05 AM, Pamela Fairchild via Cookinginthedark wrote:

It has its own flavor as does any single oil. By using a mixed vegetable oil 
they are trying to prevent any individual oil tastes from breaking through. If 
you have an oil that doesn't seem to impart much of its own flavor, go ahead 
and use it. It will be a heavy cake no matter what kind of oil used, so when I 
try it, which I will soon, I will either use Canola oil or melted butter if I 
decide not to stick to the oil itself.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Andrew Niven via Cookinginthedark
Sent: Monday, June 15, 2020 1:45 AM
To: cookinginthedark@acbradio.org
Cc: Andrew Niven 
Subject: Re: [CnD] carrot cake

Hi.

what I don't understand, is why not to use canola oil? To me it's good for 
cakes as it has very little flavour.

Cheers

Andrew


On 15/06/2020 12:13 pm, Wendy via Cookinginthedark wrote:

This carrot cake recipe is from one of the Joanna Fluke mysteries. Is
the amount of walnuts correct?
2 cups sugar
3 eggs
¾ cup vegetable oil (not canola or olive)
1 tsp. vanilla
¾ cup sour cream/yogurt
2 tsp. baking soda
2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon
20 oz. crushed pineapple & juice
Question:2 cups chopped walnuts
2 ½ cups flour
2 cups packed grated carrots
Wendy

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Re: [CnD] Adventures in the Kitchen

[Linda S. via Cookinginthedark]

How creative you are. That puts a smile on all of our faces.

On 6/17/2020 4:38 AM, Pamela Fairchild via Cookinginthedark wrote:

Yesterday I cooked a frozen Marie Callender pot pie. This one was chicken,
bacon, cheese, gravy, and probably a lot of other things I shouldn't want to
eat. But it was one of those days here and that just sounded good.

I cooked the pie in the microwave, following its instructions except I
didn't puncture a hole in the crust. The crust puffed up mountainlike, but
did not burst and leave my new Microwave oven a mess to clean up. I'm
grateful for small favors.

It was very hot, so I was glad I had placed it on a glass plate then a paper
plate that fit inside the glass plate perfectly. Absolutely no cleanup that
way.

I broke the neat looking crust down into the pie, and then the child in me
took over. I ate all the top crust, all the filling and left the pie shell
perfectly intact. Now I was full. My craving for chicken and gravy
satisfied. I slipped the paper plate and pie tin with its shell into a
plastic bag and put it in the refrigerator to worry about another day.

Day 2, this morning. I took out the pie shell. Then I decided to make a
breakfast pie. Most people call this quiche, but this really wasn't that.

I prepared two eggs for scrambling, added some garlic and herb seasoning and
a bit of salt and stirred it around. I added 1/8 cup of water so the egg
would mix together well, and set it aside.

I got out the grater, found the smallest potato I could, washed and grated
it. Then I took a third of an average size onion and diced it into small
dice. I mixed those together and put them in a bowl. I poured the eggs into
the bowl and mixed them well. Then I poured this into the empty pie shell,
grated some cheese, and set that aside into another bowl. I added a hand
full of frozen peas to the egg mixture, then microwaved it 4 minutes. Of
course I set it on my glass plate with the paper plate on top of the glass.
No need to create a mess after all. I put the grated cheese on top, with
care because it was very hot. Then I crumbled a strip of bacon from
yesterday morning's breakfast and sprinkled it over the cheese.

I returned it to the microwave and cooked it for one more minute to melt the
cheese and warm the bacon bits.

Now the whole thing is history and the verdict is that it tasted very good.
The crust did not overcook as I feared it might.

In the future, if I am feeling childish enough to eat the insides of the pie
and leave the crust, I can go for it without guilt, knowing I can create
something yummy with the leftover crust on another day.

I hope all of you have a good day too.

Pamela Fairchild



  


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Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was 
blind. Her name was Elena, and I can't remember the last name. She also 
had a cooking/kind of dear Abby radio show in Los Angeles. Does anyone 
know about her?


Also, I wonder if we took a survey who would say they like Ueb? Maybe 
it's just the learning curve, or something, but I wish Braille hadn't 
changed.



Everyone stay well and safe!


Linda and Lara

On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:

Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their libraries have temporarily
stopped sending out braille materials due to the pandemic. One of the
places that sends out monthly devotionals has done this.

On another subject, I am with Lora as far as UEB. I can read it but
don't like it.  I wouldn't have taken courses to learn it if I hadn't
had the possibility of needing to teach it. Of course, I don't have to
worry about that right now.

Pauline


On 7/11/20, Lora Leggett via Cookinginthedark
 wrote:

I can read the UEB, but don’t really have to like it, haha.
Hey, have any of you guys gotten braille cookbooks to borrow from the
Braille Library and Transcribing Service in Indianapolis, Indiana?
I just started getting them somewherearound a year and a half ago. I think I
had about 8 books, but have not received one for a couple months.
I also get Seeing It Our Way Magazine.



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] old braille cookbooks

Yes, they would have to be put into UEB.  So somebody would have weeks and
weeks of back-translator fun.  It would probably be easier to just retype
them.



-Original Message-
From: Cookinginthedark  On Behalf Of
lorischarff--- via Cookinginthedark
Sent: Saturday, July 11, 2020 10:51 AM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: [CnD] old braille cookbooks

I think for NLS to reissue the books they would have to be put into UEB.



I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF
THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American
Printing House for the Blind  and Mrs. Paul J. Langan Kentucky School for
the Blind. It says it was embossed in 1948. This book is only one volume. It
describes the labels in the introduction but, the book I have does not have
any remaining. It goes on to say that you can purchase labels from APH or
"the housewife can make her own with a slate and

Stiless and gummb lables from the dime store.

Looked to see if I could locate the recipe  for BIG BOY but it does not seem
to be in the index with that name.

Lori

and



--
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Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

Oh, the Braille Transcribers Guild in San Diego did a lot of cook books. 
Wonder what ever happened to them all? When I left the center I kept a 
lot of them in my office. There was also a really nice one from the the 
Minnesota school for the Blind. I remember one that I read that used 
Angosura in every recipe. I always wondered what that was because there 
was never an explanation, but I think it's some kind of lizuor. (smile)


On 7/11/2020 3:21 PM, WitKnit via Cookinginthedark wrote:

Hi Linda and list.  I do remember that cookbook you mentioned, but I don’t know 
her last name either.  The book had been transcribed by the San Diego 
Transcribers Guild and I had a copy for many years.  Wasn’t it something like 
Elena’s Mexican Food Cookbook?  I didn’t know about her radio show though.  
Darn, I might have enjoyed that.  Evelyn

Sent from my iPhone


On Jul 11, 2020, at 2:53 PM, Linda S. via Cookinginthedark 
 wrote:

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara


On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their libraries have temporarily
stopped sending out braille materials due to the pandemic. One of the
places that sends out monthly devotionals has done this.

On another subject, I am with Lora as far as UEB. I can read it but
don't like it.  I wouldn't have taken courses to learn it if I hadn't
had the possibility of needing to teach it. Of course, I don't have to
worry about that right now.

Pauline



On 7/11/20, Lora Leggett via Cookinginthedark
 wrote:
I can read the UEB, but don’t really have to like it, haha.
Hey, have any of you guys gotten braille cookbooks to borrow from the
Braille Library and Transcribing Service in Indianapolis, Indiana?
I just started getting them somewherearound a year and a half ago. I think I
had about 8 books, but have not received one for a couple months.
I also get Seeing It Our Way Magazine.



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] old braille cookbooks

Yes, they would have to be put into UEB.  So somebody would have weeks and
weeks of back-translator fun.  It would probably be easier to just retype
them.



-Original Message-
From: Cookinginthedark  On Behalf Of
lorischarff--- via Cookinginthedark
Sent: Saturday, July 11, 2020 10:51 AM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: [CnD] old braille cookbooks

I think for NLS to reissue the books they would have to be put into UEB.



I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF
THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American
Printing House for the Blind  and Mrs. Paul J. Langan Kentucky School for
the Blind. It says it was embossed in 1948. This book is only one volume. It
describes the labels in the introduction but, the book I have does not have
any remaining. It goes on to say that you can purchase labels from APH or
"the housewife can make her own with a slate and

Stiless and gummb lables from the dime store.

Looked to see if I could locate the recipe  for BIG BOY but it does not seem
to be in the index with that name.

Lori

and



--
This em

Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

A lot of those books that were in my office were on thermoform so they 
held up pretty well. The binders and book covers got old and and started 
to break. Those books were treasures, but they were not mine to keep, 
otherwise I would have.


Laura, I'm so sorry for your loss. This is so tragic, and you are in my 
thoughts


Please take care of yourself and I'm so glad that you have those 
memories of good times together.


On 7/11/2020 3:37 PM, Pamela Fairchild via Cookinginthedark wrote:

I can read the UEB but don't ask me to write it. I don't like it either. I 
suppose many of us who have read braille forever don't tend to.
On a second topic, I just read through that list of cookbooks. Can you imagine 
having all of those in your library? If they were braille rather than 
electronic copies, I'd have to move out of my house in order to make room for 
all the braille books. I thought I had collected a lot of recipes over the 
years but mine are nothing compared to all the ones on that list.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 5:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] old braille cookbooks

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara

On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:

Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their libraries have temporarily
stopped sending out braille materials due to the pandemic. One of the
places that sends out monthly devotionals has done this.

On another subject, I am with Lora as far as UEB. I can read it but
don't like it.  I wouldn't have taken courses to learn it if I hadn't
had the possibility of needing to teach it. Of course, I don't have to
worry about that right now.

Pauline


On 7/11/20, Lora Leggett via Cookinginthedark
 wrote:

I can read the UEB, but don’t really have to like it, haha.
Hey, have any of you guys gotten braille cookbooks to borrow from the
Braille Library and Transcribing Service in Indianapolis, Indiana?
I just started getting them somewherearound a year and a half ago. I
think I had about 8 books, but have not received one for a couple months.
I also get Seeing It Our Way Magazine.



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] old braille cookbooks

Yes, they would have to be put into UEB.  So somebody would have
weeks and weeks of back-translator fun.  It would probably be easier
to just retype them.



-Original Message-
From: Cookinginthedark  On
Behalf Of
lorischarff--- via Cookinginthedark
Sent: Saturday, July 11, 2020 10:51 AM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: [CnD] old braille cookbooks

I think for NLS to reissue the books they would have to be put into UEB.



I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE
BENEFIT OF THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille
Editor American Printing House for the Blind  and Mrs. Paul J. Langan
Kentucky School for the Blind. It says it was embossed in 1948. This
book is only one volume. It describes the labels in the introduction
but, the book I have does not have any remainin

Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

I bet you took a little nip every once in a while knowing you! (lol)

On 7/11/2020 3:41 PM, WitKnit via Cookinginthedark wrote:

I remember that little booklet, and I actually owned a bottle of angastoria.  You 
used it in recipes to help the flavors blend, or at least that was the theory.  In 
fact, now that you mention it, I always used a tiny bit in my pecan pies.  Looking 
back after all these years I can’t say if the stuff really did anything.  

Sent from my iPhone


On Jul 11, 2020, at 3:32 PM, Linda S. via Cookinginthedark 
 wrote:

Oh, the Braille Transcribers Guild in San Diego did a lot of cook books. 
Wonder what ever happened to them all? When I left the center I kept a lot of 
them in my office. There was also a really nice one from the the Minnesota 
school for the Blind. I remember one that I read that used Angosura in every 
recipe. I always wondered what that was because there was never an explanation, 
but I think it's some kind of lizuor. (smile)


On 7/11/2020 3:21 PM, WitKnit via Cookinginthedark wrote:
Hi Linda and list.  I do remember that cookbook you mentioned, but I don’t know 
her last name either.  The book had been transcribed by the San Diego 
Transcribers Guild and I had a copy for many years.  Wasn’t it something like 
Elena’s Mexican Food Cookbook?  I didn’t know about her radio show though.  
Darn, I might have enjoyed that.  Evelyn

Sent from my iPhone


On Jul 11, 2020, at 2:53 PM, Linda S. via Cookinginthedark 
 wrote:

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara


On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their libraries have temporarily
stopped sending out braille materials due to the pandemic. One of the
places that sends out monthly devotionals has done this.

On another subject, I am with Lora as far as UEB. I can read it but
don't like it.  I wouldn't have taken courses to learn it if I hadn't
had the possibility of needing to teach it. Of course, I don't have to
worry about that right now.

Pauline



On 7/11/20, Lora Leggett via Cookinginthedark
 wrote:
I can read the UEB, but don’t really have to like it, haha.
Hey, have any of you guys gotten braille cookbooks to borrow from the
Braille Library and Transcribing Service in Indianapolis, Indiana?
I just started getting them somewherearound a year and a half ago. I think I
had about 8 books, but have not received one for a couple months.
I also get Seeing It Our Way Magazine.



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] old braille cookbooks

Yes, they would have to be put into UEB.  So somebody would have weeks and
weeks of back-translator fun.  It would probably be easier to just retype
them.



-Original Message-
From: Cookinginthedark  On Behalf Of
lorischarff--- via Cookinginthedark
Sent: Saturday, July 11, 2020 10:51 AM
To: cookinginthedark@acbradio.org
Cc: lorischa...@gmail.com
Subject: [CnD] old braille cookbooks

I think for NLS to reissue the books they would have to be put into UEB.



I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF
THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American
Printing House for the Blind

Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

Oh, yes you should have. Did you replace the vanilla in the pie for 
angustoria? How much did you put in there, more than the recipe called 
for? (smile)


On 7/11/2020 4:23 PM, WitKnit via Cookinginthedark wrote:

What do you mean a little nip<. . Believe it or not, I never did.
   Maybe I should have.  
Sent from my iPhone


On Jul 11, 2020, at 3:44 PM, Linda S. via Cookinginthedark 
 wrote:

I bet you took a little nip every once in a while knowing you! (lol)


On 7/11/2020 3:41 PM, WitKnit via Cookinginthedark wrote:
I remember that little booklet, and I actually owned a bottle of angastoria.  You 
used it in recipes to help the flavors blend, or at least that was the theory.  In 
fact, now that you mention it, I always used a tiny bit in my pecan pies.  Looking 
back after all these years I can’t say if the stuff really did anything.  

Sent from my iPhone


On Jul 11, 2020, at 3:32 PM, Linda S. via Cookinginthedark 
 wrote:

Oh, the Braille Transcribers Guild in San Diego did a lot of cook books. 
Wonder what ever happened to them all? When I left the center I kept a lot of 
them in my office. There was also a really nice one from the the Minnesota 
school for the Blind. I remember one that I read that used Angosura in every 
recipe. I always wondered what that was because there was never an explanation, 
but I think it's some kind of lizuor. (smile)


On 7/11/2020 3:21 PM, WitKnit via Cookinginthedark wrote:
Hi Linda and list.  I do remember that cookbook you mentioned, but I don’t know 
her last name either.  The book had been transcribed by the San Diego 
Transcribers Guild and I had a copy for many years.  Wasn’t it something like 
Elena’s Mexican Food Cookbook?  I didn’t know about her radio show though.  
Darn, I might have enjoyed that.  Evelyn

Sent from my iPhone


On Jul 11, 2020, at 2:53 PM, Linda S. via Cookinginthedark 
 wrote:

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara


On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their libraries have temporarily
stopped sending out braille materials due to the pandemic. One of the
places that sends out monthly devotionals has done this.

On another subject, I am with Lora as far as UEB. I can read it but
don't like it.  I wouldn't have taken courses to learn it if I hadn't
had the possibility of needing to teach it. Of course, I don't have to
worry about that right now.

Pauline



On 7/11/20, Lora Leggett via Cookinginthedark
 wrote:
I can read the UEB, but don’t really have to like it, haha.
Hey, have any of you guys gotten braille cookbooks to borrow from the
Braille Library and Transcribing Service in Indianapolis, Indiana?
I just started getting them somewherearound a year and a half ago. I think I
had about 8 books, but have not received one for a couple months.
I also get Seeing It Our Way Magazine.



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] old braille cookbooks

Yes, they would have to be put into UEB.  So somebody would have weeks and
weeks of back-translator fun.  It would probably be easier to just retype
them.



-Original Message-
From: Cookinginthedark  On Behalf Of
lorischarff--- via Cookingint

Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

Well, I think that you can do whatever your heart would like.

On 7/11/2020 4:28 PM, Lora Leggett via Cookinginthedark wrote:

Thanks, Linda and Everyonee, I don’t want to forget anyone. There is so much 
strength in prayer.
I had an idea, I’m not really a singer.  But I wonder how the family and 
friends would react if I started singing the Lord’s Prayer?  Well, I suppose 
why not?
Hmm.
Maybe they can join in if some of them would like to sing along.


Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 6:43 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] old braille cookbooks

A lot of those books that were in my office were on thermoform so they
held up pretty well. The binders and book covers got old and and started
to break. Those books were treasures, but they were not mine to keep,
otherwise I would have.

Laura, I'm so sorry for your loss. This is so tragic, and you are in my
thoughts

Please take care of yourself and I'm so glad that you have those
memories of good times together.

On 7/11/2020 3:37 PM, Pamela Fairchild via Cookinginthedark wrote:

I can read the UEB but don't ask me to write it. I don't like it either. I 
suppose many of us who have read braille forever don't tend to.
On a second topic, I just read through that list of cookbooks. Can you imagine 
having all of those in your library? If they were braille rather than 
electronic copies, I'd have to move out of my house in order to make room for 
all the braille books. I thought I had collected a lot of recipes over the 
years but mine are nothing compared to all the ones on that list.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 5:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] old braille cookbooks

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara

On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:

Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their libraries have temporarily
stopped sending out braille materials due to the pandemic. One of the
places that sends out monthly devotionals has done this.

On another subject, I am with Lora as far as UEB. I can read it but
don't like it.  I wouldn't have taken courses to learn it if I hadn't
had the possibility of needing to teach it. Of course, I don't have to
worry about that right now.

Pauline


On 7/11/20, Lora Leggett via Cookinginthedark
 wrote:

I can read the UEB, but don’t really have to like it, haha.
Hey, have any of you guys gotten braille cookbooks to borrow from the
Braille Library and Transcribing Service in Indianapolis, Indiana?
I just started getting them somewherearound a year and a half ago. I
think I had about 8 books, but have not received one for a couple months.
I also get Seeing It Our Way Magazine.



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] old braille cookbooks

Yes, they would have to be put into UEB.  So somebody would have
weeks and weeks of back-translator fun.  It would probably be easier
to just retype them.



-Original Message-
From: Cookinginthedark  On
Behalf O

Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

I'm not good with reading the mannuals; they are too technical for me. 
Right now I am using nvda which is very different from window-eyes which 
I used until my whole system crashed.


I'm also using mozilla so that to is a big learning curve. At my age 
they say it's good to learn new stuff, but fi I had something to learn 
from it would be a whole lot easier.


I'd love to be able to make a recipe folder, forwrd a message, etc. I 
know in time I will.


On 7/11/2020 5:15 PM, Pamela Fairchild via Cookinginthedark wrote:

I'm always learning new things or ways to do things on the computer. 
Unfortunately, I forget things a lot more often than I used to as well, making 
it necessary to have a notebook of tips and key strokes that tell me what to do.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Lora Leggett via Cookinginthedark
Sent: Saturday, July 11, 2020 7:24 PM
To: cookinginthedark@acbradio.org
Cc: Lora Leggett 
Subject: Re: [CnD] old braille cookbooks

Hi Pamela,
Yep, I’d have to move out too but I do read all the reccipes on my SD cards in 
my Vic.  I’m glad I have more than one, but I just use one when I am recording.
I try to do them in smaller groups so I don’t wear my head out, haha.
I’ll have to look so I can tell you what I have had so far.  There is one book 
I did not do, it’s the Pillsbury fast and Healthy book.  I found out I had 
downloaded it from Bookshare.
So, I just read the contents.  That way, I will have the contents to browse, so 
since as you probably know, I know I am preaching to the choir, but here is 
what I found out.
You can, of course, play a book from there in your Vicand he or she will read 
it to you.
However, when you open that big folder in your computer, you go down a couple 
folders where it says the name with XML at the end of it.  Open that folder, 
and there, big as life, it shows you the entire book!  Really, you can see 
every word!  That shocked me, but is also very cool, because then you can look 
up a recipe and find it.
I was amazed because no one had shown me before.
  So, no need for me to write out that Pillsbury book.
But I’ll go look up what I did speak on the Vic.


Sent from Mail for Windows 10

From: Pamela Fairchild via Cookinginthedark
Sent: Saturday, July 11, 2020 6:38 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] old braille cookbooks

I can read the UEB but don't ask me to write it. I don't like it either. I 
suppose many of us who have read braille forever don't tend to.
On a second topic, I just read through that list of cookbooks. Can you imagine 
having all of those in your library? If they were braille rather than 
electronic copies, I'd have to move out of my house in order to make room for 
all the braille books. I thought I had collected a lot of recipes over the 
years but mine are nothing compared to all the ones on that list.

Pamela Fairchild


-Original Message-----
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 5:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] old braille cookbooks

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara

On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:

Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their

Re: [CnD] More books written for the blind

[Linda S. via Cookinginthedark]

Oh, this is such a fun story. Isn't fun to relive those cool memories? I 
remember one of my resource teachers came and almost set our house on 
fire when I was a senior. My mom was in the hospital, and my dad was at 
work, so she asked me if I'd like to surprise my dad with dinner when he 
came home. He got home just in time to see smoke coming out of the house 
because we had made hamburgers, and the broiler was on and I think it 
hadn't been cleaned or something, and ... well, thankfully we didn't 
have to call the fire dept. (lol)


On 7/10/2020 3:39 PM, Lee Mounger via Cookinginthedark wrote:

Greetings All,


While perusing numerous saved months of this forum I came across this 
post.  Wow, did it bring back some memories.  In 1970, I was a senior 
at Texas School For The Blind.  At the beginning of the year, two 
other senior guys and I needed a half credit to for some reason fill 
our graduation requirements.  It turned out that we could either take 
shop or home ec which meant cooking for half the year until Christmas 
break.  We had all taken various kinds of shop for years so we decided 
together that it might be fun to take cooking, and so we did.  Mrs. 
Tipps had been the home ec teacher for many years and in fact, she had 
written Cooking Without Looking which was  inspired by her husband who 
was totally blind and had passed away sometime back.  As fate would 
have it, it ended up being just us three guys and Mrs. Tipps in 
cooking class.  It was interesting because I don't think she had ever 
taught any males much less three fun-loving guys like us and no girls 
in class.  It was hard for us to take cooking class really seriously, 
so we probably took it half-seriously.  Anyway, I remember we laughed 
a lot and worked in some learning too.  To her credit, Mrs. Tipps was 
very tolerant of us.  For the culmination of the cooking class, each 
class got to decide what they'd like for a meal and then prepare it.  
When she asked us what we wanted to do for our meal, I wonder how she 
looked and what she thought when we told her we wanted to do chili and 
milk shakes.  The day before our meal, she went shopping and bought 
everything we'd need.  The next day when we came to class, somebody 
came and told us that Mrs. Tipps was out sick but her message to us 
was to go ahead and prepare our meal.  So I remember three 
unsupervised senior guys prepared and ate our chili and milk shakes.  
I think we may have laughed the whole period. I remember the next 
class when she came back, the only thing she said was, "You know guys, 
you really didn't have to use all the ice cream for your milk 
shakes".  All in all, she was a nice lady and her book is still useful 
and has pretty much stood the test of time.




On 2/18/2020 3:47 PM, Jeanne Fike via Cookinginthedark wrote:

Hi everyone,
According to BARD there are two audio versions of the Cooking without
Looking book: one with a db starting with 11 and the other with the db
starting with 52; as well as a braille version. (I just looked.)
When I was a teenager in the 1970s, an aunt of mine read for a Talking
Book organization in the St. Louis area. She recorded a copy of the
Cooking without Looking book (on cassette) and gave it to me at
Christmas that year. I still have the cassettes, but would like to get
them on to a sd card for my stream.
Happy cooking. :)
    Jeanne

On 2/18/20, Marie Rudys via Cookinginthedark
 wrote:

I know; I used to have a braille copy.
Now, the recipes I copied from it are digital, and the book
Has long gone into the recycling bin.

Marie



-Original Message-
From: Cookinginthedark 
[mailto:cookinginthedark-boun...@acbradio.org] On

Behalf Of Rebecca Manners via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:11 PM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners
Subject: Re: [CnD] More books written for the blind

I don't know about the others, but Cooking without looking is also
available
in braille.


From: Cookinginthedark  on 
behalf of

Marie Rudys via Cookinginthedark 
Sent: Tuesday, February 18, 2020 10:00:30 AM
To: cookinginthedark@acbradio.org 
Cc: Marie Rudys 
Subject: [CnD] More books written for the blind

Hello, everyone.



For those who may be interested, I highly recommend the following

Books written for the blind.  They are all on Bard,

And in audio formats.



Cooking Without Looking by Esther Knudson Tipps



There are two different recordings of this book.

The information is dated, but much of it is useful and there

Are many easy recipes.  One of the audio versions is actually

Read by a blind man from a braille copy for NLS.



When the Cook Can't Look by Ralph Reed

He is blind and explains how he does things well, how

To do things step by step without vision or supervision.

He has recipes in the book, and he

Rates them level 1, 2, and 3.  All the recipes

Are easy and that book is well written.  It is read by

Ray Hagen.  One recipe I like is sauer

Re: [CnD] More books written for the blind

[Linda S. via Cookinginthedark]

Oh, going way back in to the sixties, there was a braille recipe book 
called everyday foods? I remember reading it in high school; omy I 
feeling old now!Have to stop remembering!


On 7/11/2020 7:33 AM, Lora Leggett via Cookinginthedark wrote:

I’ll tell you about one I would like to find.
Some time around the early 1990’s I think it was, a gentleman came to my house 
and said he was a retired water man and that he remembered seeing me when he 
came to read the water meter.  He said he and his wife were moving and that his 
sister had passed away and he had some braille cookbooks.
Well, I got pretty excited of course.  One of them was the 1948 book called The 
Braille Cookbook.  It’s old of course, but I like it.
The other 2 volumes are the first 2 volumes of a book called the New Evelyn 
Lee’s Cookbook.  It really has 3 volumes because the contents of Volumes 2 and 
3 are in Volume 1.
But there was no Volume 3.  I think the book came out in 1963.  If anyone would 
happen to have it, I would love to get a copy so I could copy it.
I’d just transcribe it into my computer and just give it back.
Maybe some library somewhere has it.  I asked about it through my library and 
no one knows anything about it.
I was going through a collection of recipes I got ahold of from a shared folder 
a few years ago, and I got Evelyn Lee’s Fried Chicken.
It does sound good, but wherever they got that recipe, there must be her 
braille book.  I would appreciate any help in at least borrowing a copy of that 
Volume 3.
Lora and Leader Dog Firefly


Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 10:21 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] More books written for the blind

There was also Cooking with Feeling by Deborah DeBord.  This is at National
Braille Press, if they still have it.  The publication date is 1997, so it
is a bit more up to date, though far from recent.  There are five soft-cover
Braille volumes.  The book is actually a combination of two different books,
a three-part series called Cooking with Feeling Recipes and a two-part one
called Cooking with Feeling Techniques.  Techniques are well-described.  I
believe she also had a bread machine book.  I don't know if there are
accessible bread machines now.  I don't have one because I think that a
machine would take all the fun out of making bread.  What would be the
point, if I couldn't knead out all my frustrations?

There is another Braille Book on BARD,
  A leaf from our table / BRA10152
Porter, Marie; Catholic Guild. 2 volumes. A production of Catholic Guild.

This book was put together by a group of blind women.  I believe that these
women all cooked and shared these recipes at meetings.  They had several
other books back in the 1970s.  The book on making Bread, which was just
called, Bread, is the one I used as a primer for my own learning how to make
bread.  They also had a salad and dessert book.  Maybe there were others as
well, but the only one I had was the one on bread.

So many of the cookbooks I have seen by blind people's groups were rather
obviously copied from somewhere else.  I've seen some highly visual
descriptions even in Cooking in the Dark cookbooks, though recipes I know
are Dale's are very blind-friendly.  So just because it was put out by an
ACB or NFB affiliate doesn't mean that all the recipes have been test-driven
by a real blind person.  Somebody asks around for recipes and people just
copy them out.  They may or may not have cooked them, but they haven't
necessarily adapted the instructions.

I haven't seen any audio books on BARD written specifically for blind cooks.

   -Original Message-
From: Cookinginthedark  On Behalf Of
gail johnson via Cookinginthedark
Sent: Friday, July 10, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] More books written for the blind

What a hoot.
Milk shake sounds good.
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Re: [CnD] More books written for the blind

[Linda S. via Cookinginthedark]

Ohm, now that I remember it was the grease that caught on fire. I 
remember my dad was pretty shocked and just went in to crisis mode, and 
I was scared. Can't reven remember if we ate those hamburgers or not. 
And the teacher as I remember was pretty embarrassed and left pretty fast.


On 7/11/2020 6:36 PM, Lora Leggett via Cookinginthedark wrote:

Oh wow!  Thank God you did not set the house on fire!
I bet that scared your Dad! But now it seems like it started out to be kind of 
fun.
Too bad it didn’t end up that way.  Wonder if the burgers burned or if it was a 
little of the grease that dripped onto the burner.


Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 9:23 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] More books written for the blind

Oh, this is such a fun story. Isn't fun to relive those cool memories? I
remember one of my resource teachers came and almost set our house on
fire when I was a senior. My mom was in the hospital, and my dad was at
work, so she asked me if I'd like to surprise my dad with dinner when he
came home. He got home just in time to see smoke coming out of the house
because we had made hamburgers, and the broiler was on and I think it
hadn't been cleaned or something, and ... well, thankfully we didn't
have to call the fire dept. (lol)

On 7/10/2020 3:39 PM, Lee Mounger via Cookinginthedark wrote:

Greetings All,


While perusing numerous saved months of this forum I came across this
post.  Wow, did it bring back some memories.  In 1970, I was a senior
at Texas School For The Blind.  At the beginning of the year, two
other senior guys and I needed a half credit to for some reason fill
our graduation requirements.  It turned out that we could either take
shop or home ec which meant cooking for half the year until Christmas
break.  We had all taken various kinds of shop for years so we decided
together that it might be fun to take cooking, and so we did.  Mrs.
Tipps had been the home ec teacher for many years and in fact, she had
written Cooking Without Looking which was  inspired by her husband who
was totally blind and had passed away sometime back.  As fate would
have it, it ended up being just us three guys and Mrs. Tipps in
cooking class.  It was interesting because I don't think she had ever
taught any males much less three fun-loving guys like us and no girls
in class.  It was hard for us to take cooking class really seriously,
so we probably took it half-seriously.  Anyway, I remember we laughed
a lot and worked in some learning too.  To her credit, Mrs. Tipps was
very tolerant of us.  For the culmination of the cooking class, each
class got to decide what they'd like for a meal and then prepare it.
When she asked us what we wanted to do for our meal, I wonder how she
looked and what she thought when we told her we wanted to do chili and
milk shakes.  The day before our meal, she went shopping and bought
everything we'd need.  The next day when we came to class, somebody
came and told us that Mrs. Tipps was out sick but her message to us
was to go ahead and prepare our meal.  So I remember three
unsupervised senior guys prepared and ate our chili and milk shakes.
I think we may have laughed the whole period. I remember the next
class when she came back, the only thing she said was, "You know guys,
you really didn't have to use all the ice cream for your milk
shakes".  All in all, she was a nice lady and her book is still useful
and has pretty much stood the test of time.



On 2/18/2020 3:47 PM, Jeanne Fike via Cookinginthedark wrote:

Hi everyone,
According to BARD there are two audio versions of the Cooking without
Looking book: one with a db starting with 11 and the other with the db
starting with 52; as well as a braille version. (I just looked.)
When I was a teenager in the 1970s, an aunt of mine read for a Talking
Book organization in the St. Louis area. She recorded a copy of the
Cooking without Looking book (on cassette) and gave it to me at
Christmas that year. I still have the cassettes, but would like to get
them on to a sd card for my stream.
Happy cooking. :)
     Jeanne

On 2/18/20, Marie Rudys via Cookinginthedark
 wrote:

I know; I used to have a braille copy.
Now, the recipes I copied from it are digital, and the book
Has long gone into the recycling bin.

Marie



-Original Message-
From: Cookinginthedark
[mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Rebecca Manners via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:11 PM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners
Subject: Re: [CnD] More books written for the blind

I don't know about the others, but Cooking without looking is also
available
in braille.


From: Cookinginthedark  on
behalf of
Marie Rudys via Cookinginthedark 
Sent: Tuesday, February 18, 2020 10:00:30 AM
To: cookinginthedark@acbr

Re: [CnD] More books written for the blind

[Linda S. via Cookinginthedark]

Oh, and just for the record, she was fully sighted.

On 7/11/2020 6:36 PM, Lora Leggett via Cookinginthedark wrote:

Oh wow!  Thank God you did not set the house on fire!
I bet that scared your Dad! But now it seems like it started out to be kind of 
fun.
Too bad it didn’t end up that way.  Wonder if the burgers burned or if it was a 
little of the grease that dripped onto the burner.


Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 9:23 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] More books written for the blind

Oh, this is such a fun story. Isn't fun to relive those cool memories? I
remember one of my resource teachers came and almost set our house on
fire when I was a senior. My mom was in the hospital, and my dad was at
work, so she asked me if I'd like to surprise my dad with dinner when he
came home. He got home just in time to see smoke coming out of the house
because we had made hamburgers, and the broiler was on and I think it
hadn't been cleaned or something, and ... well, thankfully we didn't
have to call the fire dept. (lol)

On 7/10/2020 3:39 PM, Lee Mounger via Cookinginthedark wrote:

Greetings All,


While perusing numerous saved months of this forum I came across this
post.  Wow, did it bring back some memories.  In 1970, I was a senior
at Texas School For The Blind.  At the beginning of the year, two
other senior guys and I needed a half credit to for some reason fill
our graduation requirements.  It turned out that we could either take
shop or home ec which meant cooking for half the year until Christmas
break.  We had all taken various kinds of shop for years so we decided
together that it might be fun to take cooking, and so we did.  Mrs.
Tipps had been the home ec teacher for many years and in fact, she had
written Cooking Without Looking which was  inspired by her husband who
was totally blind and had passed away sometime back.  As fate would
have it, it ended up being just us three guys and Mrs. Tipps in
cooking class.  It was interesting because I don't think she had ever
taught any males much less three fun-loving guys like us and no girls
in class.  It was hard for us to take cooking class really seriously,
so we probably took it half-seriously.  Anyway, I remember we laughed
a lot and worked in some learning too.  To her credit, Mrs. Tipps was
very tolerant of us.  For the culmination of the cooking class, each
class got to decide what they'd like for a meal and then prepare it.
When she asked us what we wanted to do for our meal, I wonder how she
looked and what she thought when we told her we wanted to do chili and
milk shakes.  The day before our meal, she went shopping and bought
everything we'd need.  The next day when we came to class, somebody
came and told us that Mrs. Tipps was out sick but her message to us
was to go ahead and prepare our meal.  So I remember three
unsupervised senior guys prepared and ate our chili and milk shakes.
I think we may have laughed the whole period. I remember the next
class when she came back, the only thing she said was, "You know guys,
you really didn't have to use all the ice cream for your milk
shakes".  All in all, she was a nice lady and her book is still useful
and has pretty much stood the test of time.



On 2/18/2020 3:47 PM, Jeanne Fike via Cookinginthedark wrote:

Hi everyone,
According to BARD there are two audio versions of the Cooking without
Looking book: one with a db starting with 11 and the other with the db
starting with 52; as well as a braille version. (I just looked.)
When I was a teenager in the 1970s, an aunt of mine read for a Talking
Book organization in the St. Louis area. She recorded a copy of the
Cooking without Looking book (on cassette) and gave it to me at
Christmas that year. I still have the cassettes, but would like to get
them on to a sd card for my stream.
Happy cooking. :)
     Jeanne

On 2/18/20, Marie Rudys via Cookinginthedark
 wrote:

I know; I used to have a braille copy.
Now, the recipes I copied from it are digital, and the book
Has long gone into the recycling bin.

Marie



-Original Message-
From: Cookinginthedark
[mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Rebecca Manners via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:11 PM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners
Subject: Re: [CnD] More books written for the blind

I don't know about the others, but Cooking without looking is also
available
in braille.


From: Cookinginthedark  on
behalf of
Marie Rudys via Cookinginthedark 
Sent: Tuesday, February 18, 2020 10:00:30 AM
To: cookinginthedark@acbradio.org 
Cc: Marie Rudys 
Subject: [CnD] More books written for the blind

Hello, everyone.



For those who may be interested, I highly recommend the following

Books written for the blind.  They are all on Bard,

And in audio formats.



C

Re: [CnD] Kitchen bloopers: Re: More books written for the blind

[Linda S. via Cookinginthedark]

That's all you can do is laugh after it's all said and done.

Oh yes, the chocolate. One day I decided to make a chocolate cake from 
the Cooking without Looking book. I was doing really well until the 
recipe called for melted butter. I took a plastic dish put the butter in 
it, and put it on the stove to melt. Needless to say, I had melted 
butter and dish all over the place. This was just after I left home and 
moved in to my own appartment. I had just graduated from Ocb, and that's 
one thing they didn't teach, is that you can't melt plastic dishes on 
your stove. (lol)


On 7/11/2020 7:08 PM, WitKnit via Cookinginthedark wrote:

Oops!  I’ll just bet that gave your dad quite a scare.  But, I like the time 
when you were a bran new cook and wanted to melt some chocolate.  But, I’m no 
better.  Way back in the day one of my nieces and I decided to make popcorn.  
This was the kind of popper you just put on the burner and lifted it up to 
shake it.  Diane was about 8 and I was probably about 19.  I was holding the 
thing on the burner while shaking it a bit.  Well, my hand started feeling 
uncomfortably warm and without thinking I jerked it away.  That would have been 
ok had that not been the hand holding the popper’s lid.  Needless to say, we 
had popcorn all over the place before I could get the lid back in place.  It 
was so dumb I just had to laugh at myself.

Sent from my iPhone


On Jul 11, 2020, at 6:34 PM, Linda S. via Cookinginthedark 
 wrote:

Oh, this is such a fun story. Isn't fun to relive those cool memories? I 
remember one of my resource teachers came and almost set our house on fire when 
I was a senior. My mom was in the hospital, and my dad was at work, so she 
asked me if I'd like to surprise my dad with dinner when he came home. He got 
home just in time to see smoke coming out of the house because we had made 
hamburgers, and the broiler was on and I think it hadn't been cleaned or 
something, and ... well, thankfully we didn't have to call the fire dept. (lol)


On 7/10/2020 3:39 PM, Lee Mounger via Cookinginthedark wrote:
Greetings All,


While perusing numerous saved months of this forum I came across this post.  Wow, did it 
bring back some memories.  In 1970, I was a senior at Texas School For The Blind.  At the 
beginning of the year, two other senior guys and I needed a half credit to for some 
reason fill our graduation requirements.  It turned out that we could either take shop or 
home ec which meant cooking for half the year until Christmas break.  We had all taken 
various kinds of shop for years so we decided together that it might be fun to take 
cooking, and so we did.  Mrs. Tipps had been the home ec teacher for many years and in 
fact, she had written Cooking Without Looking which was  inspired by her husband who was 
totally blind and had passed away sometime back.  As fate would have it, it ended up 
being just us three guys and Mrs. Tipps in cooking class.  It was interesting because I 
don't think she had ever taught any males much less three fun-loving guys like us and no 
girls in class.  It was hard for us to take cooking class really seriously, so we 
probably took it half-seriously.  Anyway, I remember we laughed a lot and worked in some 
learning too.  To her credit, Mrs. Tipps was very tolerant of us.  For the culmination of 
the cooking class, each class got to decide what they'd like for a meal and then prepare 
it.  When she asked us what we wanted to do for our meal, I wonder how she looked and 
what she thought when we told her we wanted to do chili and milk shakes.  The day before 
our meal, she went shopping and bought everything we'd need.  The next day when we came 
to class, somebody came and told us that Mrs. Tipps was out sick but her message to us 
was to go ahead and prepare our meal.  So I remember three unsupervised senior guys 
prepared and ate our chili and milk shakes.  I think we may have laughed the whole 
period. I remember the next class when she came back, the only thing she said was, 
"You know guys, you really didn't have to use all the ice cream for your milk 
shakes".  All in all, she was a nice lady and her book is still useful and has 
pretty much stood the test of time.




On 2/18/2020 3:47 PM, Jeanne Fike via Cookinginthedark wrote:
Hi everyone,
According to BARD there are two audio versions of the Cooking without
Looking book: one with a db starting with 11 and the other with the db
starting with 52; as well as a braille version. (I just looked.)
When I was a teenager in the 1970s, an aunt of mine read for a Talking
Book organization in the St. Louis area. She recorded a copy of the
Cooking without Looking book (on cassette) and gave it to me at
Christmas that year. I still have the cassettes, but would like to get
them on to a sd card for my stream.
Happy cooking. :)
 Jeanne

On 2/18/20, Marie Rudys via Cookinginthedark
 wrote:

I know; I

Re: [CnD] Kitchen bloopers: Re: More books written for the blind

[Linda S. via Cookinginthedark]

Yes, there are a lot of chemicals in plastic. I was alone and it really 
scared me, but I just turned off the stove and waited, and nothing 
happened, I didn't burn up or anything. (lol) I'm still here amazingly 
after the life I've lived1


On 7/11/2020 7:35 PM, Lora Leggett via Cookinginthedark wrote:

Oh, wow, that must have smelled awful.  Glad we have microwaves for melting 
butter and chocolate and stuff.


Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 10:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Kitchen bloopers: Re: More books written for the blind

That's all you can do is laugh after it's all said and done.

Oh yes, the chocolate. One day I decided to make a chocolate cake from
the Cooking without Looking book. I was doing really well until the
recipe called for melted butter. I took a plastic dish put the butter in
it, and put it on the stove to melt. Needless to say, I had melted
butter and dish all over the place. This was just after I left home and
moved in to my own appartment. I had just graduated from Ocb, and that's
one thing they didn't teach, is that you can't melt plastic dishes on
your stove. (lol)

On 7/11/2020 7:08 PM, WitKnit via Cookinginthedark wrote:

Oops!  I’ll just bet that gave your dad quite a scare.  But, I like the time 
when you were a bran new cook and wanted to melt some chocolate.  But, I’m no 
better.  Way back in the day one of my nieces and I decided to make popcorn.  
This was the kind of popper you just put on the burner and lifted it up to 
shake it.  Diane was about 8 and I was probably about 19.  I was holding the 
thing on the burner while shaking it a bit.  Well, my hand started feeling 
uncomfortably warm and without thinking I jerked it away.  That would have been 
ok had that not been the hand holding the popper’s lid.  Needless to say, we 
had popcorn all over the place before I could get the lid back in place.  It 
was so dumb I just had to laugh at myself.

Sent from my iPhone


On Jul 11, 2020, at 6:34 PM, Linda S. via Cookinginthedark 
 wrote:

Oh, this is such a fun story. Isn't fun to relive those cool memories? I 
remember one of my resource teachers came and almost set our house on fire when 
I was a senior. My mom was in the hospital, and my dad was at work, so she 
asked me if I'd like to surprise my dad with dinner when he came home. He got 
home just in time to see smoke coming out of the house because we had made 
hamburgers, and the broiler was on and I think it hadn't been cleaned or 
something, and ... well, thankfully we didn't have to call the fire dept. (lol)


On 7/10/2020 3:39 PM, Lee Mounger via Cookinginthedark wrote:
Greetings All,


While perusing numerous saved months of this forum I came across this post.  Wow, did it 
bring back some memories.  In 1970, I was a senior at Texas School For The Blind.  At the 
beginning of the year, two other senior guys and I needed a half credit to for some 
reason fill our graduation requirements.  It turned out that we could either take shop or 
home ec which meant cooking for half the year until Christmas break.  We had all taken 
various kinds of shop for years so we decided together that it might be fun to take 
cooking, and so we did.  Mrs. Tipps had been the home ec teacher for many years and in 
fact, she had written Cooking Without Looking which was  inspired by her husband who was 
totally blind and had passed away sometime back.  As fate would have it, it ended up 
being just us three guys and Mrs. Tipps in cooking class.  It was interesting because I 
don't think she had ever taught any males much less three fun-loving guys like us and no 
girls in class.  It was hard for us to take cooking class really seriously, so we 
probably took it half-seriously.  Anyway, I remember we laughed a lot and worked in some 
learning too.  To her credit, Mrs. Tipps was very tolerant of us.  For the culmination of 
the cooking class, each class got to decide what they'd like for a meal and then prepare 
it.  When she asked us what we wanted to do for our meal, I wonder how she looked and 
what she thought when we told her we wanted to do chili and milk shakes.  The day before 
our meal, she went shopping and bought everything we'd need.  The next day when we came 
to class, somebody came and told us that Mrs. Tipps was out sick but her message to us 
was to go ahead and prepare our meal.  So I remember three unsupervised senior guys 
prepared and ate our chili and milk shakes.  I think we may have laughed the whole 
period. I remember the next class when she came back, the only thing she said was, 
"You know guys, you really didn't have to use all the ice cream for your milk 
shakes".  All in all, she was a nice lady and her book is still useful and has 
pretty much stood the test of time.




On 2/18/2020 3:47 PM, Jeanne Fike 

Re: [CnD] old braille cookbooks

[Linda S. via Cookinginthedark]

I'm for that. Who do they think they are anyway.

On 7/11/2020 7:40 PM, Carol Ashland via Cookinginthedark wrote:

Ugly English Braille! Someone should tell BANA.

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Jul 11, 2020 3:52 PM, WitKnit via Cookinginthedark 
 wrote:

I have some cookbooks in my office but not many.  The thermoform books were 
great for us because if one managed to get something on one of the pages they 
could just be wiped off with a damp cloth.  As for UEB, I have a friend who 
calls it “ugly English Braille.”  Makes me grin every time it comes up.

Sent from my iPhone


On Jul 11, 2020, at 3:43 PM, Linda S. via Cookinginthedark 
 wrote:

A lot of those books that were in my office were on thermoform so they held up 
pretty well. The binders and book covers got old and and started to break. 
Those books were treasures, but they were not mine to keep, otherwise I would 
have.

Laura, I'm so sorry for your loss. This is so tragic, and you are in my thoughts

Please take care of yourself and I'm so glad that you have those memories of 
good times together.


On 7/11/2020 3:37 PM, Pamela Fairchild via Cookinginthedark wrote:
I can read the UEB but don't ask me to write it. I don't like it either. I 
suppose many of us who have read braille forever don't tend to.
On a second topic, I just read through that list of cookbooks. Can you imagine 
having all of those in your library? If they were braille rather than 
electronic copies, I'd have to move out of my house in order to make room for 
all the braille books. I thought I had collected a lot of recipes over the 
years but mine are nothing compared to all the ones on that list.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 5:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] old braille cookbooks

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara


On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
Hi Pauline,\

You may be right about places feeling uncomfortable about sending braille books 
out.
I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
over the summer. But they are for you to just keep, not something coming back 
to them if you are borrowing books as you would at the Library.
They do sell copies of some of the stuff but cannot sell it if it was donated 
to them from someone.
I like the cookbooks that they have from churches, those recipes are so good.

They give you a month but you can ask for one more month if you can’t finish 
with it right away.
I record them on my Victor Stream.  That way I am not frazzled about getting 
them back to them on time.
I did get your message in the other place and will get back to you very soon.
Lora


Sent from Mail for Windows 10

From: Pauline Smith via Cookinginthedark
Sent: Saturday, July 11, 2020 1:52 PM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith
Subject: Re: [CnD] old braille cookbooks

Good Afternoon,

I have not heard of this Indiana resource Lora mentioned. Could you
post contact information for them, please?  You may not be getting
materials from them due to what's going on right now.  I have heard
from several correspondents that their libraries have temporarily
stopped sending out braille materials due to the pandemic. One of the
places that sends out monthly devotionals has done this.

On another subject, I am with Lora as far as UEB. I can read it but
don't like it.  I wouldn't have taken courses to learn it if I hadn't
had the possibility of needing to teach it. Of course, I don't have to
worry about that right now.

Pauline


On 7/11/20, Lora Leggett via Cookinginthedark
 wrote:

I can read the UEB, but don’t really have to like it, haha.
Hey, have any of you guys gotten braille cookbooks to borrow from the
Braille Library and Transcribing Service in Indianapolis, Indiana?
I just started getting them somewherearound a year and a half ago. I
think I had about 8 books, but have not received one for a couple months.
I also get Seeing It Our Way Magazine.



Sent from Mail for Windows 10

From: meward1954--- via Cookinginthedark
Sent: Saturday, July 11, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] old braille cookbooks

Yes, they would have to be put into UEB.  So somebody would have
weeks and weeks of back-translator fun.  It would probably be easier
to just retype them.



-Or

Re: [CnD] Elena Emilia Zelayeta books

[Linda S. via Cookinginthedark]

Wow, this is fascinating. I would listen to her because I was still 
learning Spanish as my second language. Then I had the privelege of 
reading the recipe book. Thank you for sharing this; it means a lot to 
me as I really wanted to perfect my Spanish, and I guess she served as a 
mentor to me for learning cooking tips as well.


On 7/12/2020 1:17 AM, Jeanne Fike via Cookinginthedark wrote:

Hi everyone,
For those looking for Elena Emilia Zelayeta books(see below my name).
Titles are listed on Amazon, but not sure of prices. She did a show,
from what I found out, in San Francisco.
She was born in 1898 in Mexico and died in 1974. If I remember right,
a brief biography of her was presented in a Dialogue magazine column
called The Way We Were by Peggy Chong sometime in the past few years.
Peggy Chong is known as The Blind History Lady and has a website
www.theblindhistorylady.com
Dialogue (as some may know) is not being published any more, but if,
interested, Blindskills, the publisher, may be able to send you the
article via email. Their number is (800) 860-4224 or (503) 581-4224.
 Jeanne

Elena Emilia Zelayeta books
Elena's favorite foods;: California style (1967)

Elena's Secrets of Mexican Cooking (1958)

Elena's Fiesta Recipes (1952)

Elena's lessons in living (1947)

Elena's famous Mexican and Spanish recipes 1944
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Re: [CnD] Reminder of list guidelines: all members please read!

[Linda S. via Cookinginthedark]

Pancakes are my favorite breakfast. I can stir up the batter, but my 
problem is timing them, and turning them. Any suggestions? Now I just 
substitute frozen waffles, life is always a compromise. right?


On 7/12/2020 9:25 AM, Pamela Fairchild via Cookinginthedark wrote:

I used to have lots of trouble with pancakes. I either didn't cook them with
enough oil so that they stuck to the pan and didn't turn correctly, or I
tried to turn them too early and made an equally terrible mess of them. Now
I wait until all the bubbles go away on top, and they are almost dry but not
quite. Then the spatula slides under nicely and they turn correctly. If I
haven't made them for a while though it may take two or three to get back
into the groove. The other thing is that I need to keep the heat lower than
my sighted friends or I tend to make burnt offerings. If there is a sighted
person around, if they are willing I let them cook the pancakes. I am not
above buying frozen pancakes and heating them in the microwave. By the time
I make a batch from raw dough, I have too many for one and have to freeze
some of them anyway, refrigerate them, or feed them to the birds in my back
yard. When growing up it was feed them to the chickens, and other farm
animals. Back then it was sour dough pancakes, which I love but have not
kept an ongoing starter for years for lack of use. There are not enough
people in my household to do that anymore, but one of these days I will
begin a new starter. The temptation is growing just like the yeast does.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, July 12, 2020 11:39 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

This has not come up as a problem here, but respect for everyone is so
important.  I'm a pretty experienced cook for example, but there are things
I just don't do well.  I don't even try to accurately measure small amounts
of liquid, like vanilla, anymore.  I just pour over my finger and hope it
isn't too much.  I have never successfully made pancakes, one of the first
things that rehab teachers teach.  But I bake yeast breads, grow sprouts and
microgreens, and always get called on to make the Thanksgiving dressing.  So
there are some things I do pretty well and some, well, not so much.  Are we
all that way?  Maybe we are just here to support and help each other out.

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Sunday, July 12, 2020 5:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Reminder of list guidelines: all members please read!

Cooking in the Dark List Guidelines:
1.  Keep messages on the topic of cooking.
This is not a social list...it is a cooking list.
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 do not post more than 8 recipes in a 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.
Imagine if every list member posted over 20 recipes each day...that would
result in over 7,000 messages in a day!
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

or removal from the Cooking in the Dark list.
7.  Be respectful of everyone on the list...no flaming will be tolerated.
There are no stupid questions since everyone cooks at a different level.

Cooking in the Dark List Information.
To subscribe to the list, send a message to:
cookinginthedark-requ...@acbradio.org and put the word subscribe in the
subject field.
To unsubscribe from the list,
Send a message to:
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
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 contact the owner of this list, Dale Campbell, please send a
message to:
cookinginthedark-ow...@acbradio.org
or
cookinginthed...@att.net

List moderators:
Marilyn Pennington
m51penning...@gmail.com
Helen Whitehead
hwhiteh...@cogeco.ca

  


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Re: [CnD] Reminder of list guidelines: all members please read!

[Linda S. via Cookinginthedark]

I've tried the frozen ones and they were o.k. I like them crispy, nice 
and brown ... well, like my grandma used to make them. Maybe the 
refrigerator pancakes might work. Do you dip them out with a measuring 
cup or sppon and fry them?


On 7/12/2020 11:14 PM, Evelyn via Cookinginthedark wrote:

Have you ever tried the frozen or refrigerated pancakes?  It has been a long 
time since I have gotten them, but from what I remember they were darn good.

Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Sunday, July 12, 2020 10:47 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

Pancakes are my favorite breakfast. I can stir up the batter, but my
problem is timing them, and turning them. Any suggestions? Now I just
substitute frozen waffles, life is always a compromise. right?

On 7/12/2020 9:25 AM, Pamela Fairchild via Cookinginthedark wrote:

I used to have lots of trouble with pancakes. I either didn't cook them with
enough oil so that they stuck to the pan and didn't turn correctly, or I
tried to turn them too early and made an equally terrible mess of them. Now
I wait until all the bubbles go away on top, and they are almost dry but not
quite. Then the spatula slides under nicely and they turn correctly. If I
haven't made them for a while though it may take two or three to get back
into the groove. The other thing is that I need to keep the heat lower than
my sighted friends or I tend to make burnt offerings. If there is a sighted
person around, if they are willing I let them cook the pancakes. I am not
above buying frozen pancakes and heating them in the microwave. By the time
I make a batch from raw dough, I have too many for one and have to freeze
some of them anyway, refrigerate them, or feed them to the birds in my back
yard. When growing up it was feed them to the chickens, and other farm
animals. Back then it was sour dough pancakes, which I love but have not
kept an ongoing starter for years for lack of use. There are not enough
people in my household to do that anymore, but one of these days I will
begin a new starter. The temptation is growing just like the yeast does.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, July 12, 2020 11:39 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

This has not come up as a problem here, but respect for everyone is so
important.  I'm a pretty experienced cook for example, but there are things
I just don't do well.  I don't even try to accurately measure small amounts
of liquid, like vanilla, anymore.  I just pour over my finger and hope it
isn't too much.  I have never successfully made pancakes, one of the first
things that rehab teachers teach.  But I bake yeast breads, grow sprouts and
microgreens, and always get called on to make the Thanksgiving dressing.  So
there are some things I do pretty well and some, well, not so much.  Are we
all that way?  Maybe we are just here to support and help each other out.

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Sunday, July 12, 2020 5:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Reminder of list guidelines: all members please read!

Cooking in the Dark List Guidelines:
1.  Keep messages on the topic of cooking.
This is not a social list...it is a cooking list.
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 do not post more than 8 recipes in a 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.
Imagine if every list member posted over 20 recipes each day...that would
result in over 7,000 messages in a day!
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

or removal from the Cooking in the Dark list.
7.  Be respectful of everyone on the list...no flaming will be tolerated.
There are no stupid questions since everyone cooks at a different level.

Cooking in the Dark List Information.
To subscribe to the list, send a message to:
cookinginthedark-requ...@acbradio.org and put the word subscribe in the
subject field.

Re: [CnD] Help with Measuring small amounts of liquid

[Linda S. via Cookinginthedark]

Hi:

One of the methods for measuring small amounts of liquids is to bend 
your mettle measuring sppons. Pour the liquid in a small jar or dish 
with a lid, and when you want to measure it, take your bent measuring 
spoons and dip it out. Hope this helps.


On 7/13/2020 10:05 AM, meward1954--- via Cookinginthedark wrote:

Does anybody besides me have trouble getting small amounts of liquid into a
teaspoon or similar measuring spoon?  Does anybody have any suggestions?
I've been getting by with just guessing, but does anybody have a better
idea?  I've tried the thing where you pour over a larger container.  So far,
I have wasted a lot of expensive liquids this way, but haven't gotten much
more accurate.  Would appreciate any help.  There's just got to be some
magic device out there, hasn't there?

  

  


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Re: [CnD] Help with Measuring small amounts of liquid

[Linda S. via Cookinginthedark]

Sometimes if the recipe calls for an eighth of a teaspoon, I will just 
put my finger at the edge of the bottle, and just put a splash. With 
vanilla, I always tend to add more than the recipe calls for, although I 
wouldn't want to make my recipe bitter. Sometimes it's just trial and 
error, experience and skill are the best teachers.


On 7/13/2020 1:24 PM, Evelyn via Cookinginthedark wrote:

There are times in the kitchen when a funnel can be our best friend.  

Sent from Mail for Windows 10

From: Sugar Lopez via Cookinginthedark
Sent: Monday, July 13, 2020 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] Help with Measuring small amounts of liquid

Hi
I usually always pour liquids over a bowl or the sink.
If I pour in to a bowl, I use my kitchen funnel to pour it back in the bottle 
when done, so I don't loose any of it.
smile

"Not that I speak in respect of want: for I have learned, in whatsoever state I am, 
therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘

  


-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Monday, July 13, 2020 10:05 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Help with Measuring small amounts of liquid

Does anybody besides me have trouble getting small amounts of liquid into a 
teaspoon or similar measuring spoon?  Does anybody have any suggestions?
I've been getting by with just guessing, but does anybody have a better idea?  
I've tried the thing where you pour over a larger container.  So far, I have 
wasted a lot of expensive liquids this way, but haven't gotten much more 
accurate.  Would appreciate any help.  There's just got to be some magic device 
out there, hasn't there?

  

  


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Re: [CnD] Measuring liquids

[Linda S. via Cookinginthedark]

I think if you have no vision using a syringe would be hard unless maybe 
a click one?


On 7/13/2020 1:42 PM, meward1954--- via Cookinginthedark wrote:

Thanks, everybody.  I don't know where to find the right kind of syringe,
but I will try.  They have to have a long handle though to go into a bottle
of vanilla.

  


I had done the measuring over a bowl thing, but did not think of using a
funnel to get the liquid back into the bottle.  Simple and low-tech does the
job.  Thanks again to everybody.

  


This is why we are a community.

  

  


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Re: [CnD] Pancakes?

[Linda S. via Cookinginthedark]

I don't have a toaster oven, but maybe it would work in the skillet.

On 7/13/2020 6:04 PM, Ron Kolesar via Cookinginthedark wrote:

Ok, here's my two cents on this topic.
I purchase the frozen pancakes and brown them in the talking toaster 
oven.

I love them.
Hope this feedback helps out.
Ron

-Original Message- From: Sugar Lopez via Cookinginthedark
Sent: Sunday, July 12, 2020 14:24
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: [CnD] Pancakes?

Good morning folks
Just changed subject line to go with the message in the body.
I almost missed it.
Thanks mods for the awesome job!
Smile
sugar

"Not that I speak in respect of want: for I have learned, in 
whatsoever state I am, therewith to be content."

-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘



-Original Message-
From: Cookinginthedark  On 
Behalf Of Pamela Fairchild via Cookinginthedark

Sent: Sunday, July 12, 2020 9:26 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

I used to have lots of trouble with pancakes. I either didn't cook 
them with enough oil so that they stuck to the pan and didn't turn 
correctly, or I tried to turn them too early and made an equally 
terrible mess of them. Now I wait until all the bubbles go away on 
top, and they are almost dry but not quite. Then the spatula slides 
under nicely and they turn correctly. If I haven't made them for a 
while though it may take two or three to get back into the groove. The 
other thing is that I need to keep the heat lower than my sighted 
friends or I tend to make burnt offerings. If there is a sighted 
person around, if they are willing I let them cook the pancakes. I am 
not above buying frozen pancakes and heating them in the microwave. By 
the time I make a batch from raw dough, I have too many for one and 
have to freeze some of them anyway, refrigerate them, or feed them to 
the birds in my back yard. When growing up it was feed them to the 
chickens, and other farm animals. Back then it was sour dough 
pancakes, which I love but have not kept an ongoing starter for years 
for lack of use. There are not enough people in my household to do 
that anymore, but one of these days I will begin a new starter. The 
temptation is growing just like the yeast does.


Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, July 12, 2020 11:39 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

This has not come up as a problem here, but respect for everyone is so 
important.  I'm a pretty experienced cook for example, but there are 
things I just don't do well.  I don't even try to accurately measure 
small amounts of liquid, like vanilla, anymore.  I just pour over my 
finger and hope it isn't too much. I have never successfully made 
pancakes, one of the first things that rehab teachers teach.  But I 
bake yeast breads, grow sprouts and microgreens, and always get called 
on to make the Thanksgiving dressing.  So there are some things I do 
pretty well and some, well, not so much.  Are we all that way?  Maybe 
we are just here to support and help each other out.


-Original Message-
From: Cookinginthedark  On 
Behalf Of Helen Whitehead via Cookinginthedark

Sent: Sunday, July 12, 2020 5:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Reminder of list guidelines: all members please read!

Cooking in the Dark List Guidelines:
1.  Keep messages on the topic of cooking.
This is not a social list...it is a cooking list.
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 do not post more than 8 recipes in a 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.
Imagine if every list member posted over 20 recipes each day...that 
would result in over 7,000 messages in a day!
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


or removal from the Cooking in the Dark list.
7.  Be respectful of everyone on the list...no flaming will be tolerated.
There are no stupid questions since everyone cooks at a different level.

Cooking in the Dark List Inf

Re: [CnD] Measuring liquids

[Linda S. via Cookinginthedark]

so, if it's marked on the outside, how could you tell how much liquid is 
on the insideif you have no vision?


On 7/13/2020 6:46 PM, Michael Baldwin via Cookinginthedark wrote:

You can get syringes off Amazon. That is where I get mine.
I most commonly use 1 ml, 5 ml, 10 ml, and 30 ml syringes. I have been lucky
and the ones I get are at least pre-marked at the half way point.
I have also got some with blunt plastic needles so you can reach further
down in to a bottle.
Syringes are much more accurate than eye droppers.


Michael


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Re: [CnD] Measuring liquids

[Linda S. via Cookinginthedark]

Yes. Thanks. I guess you learn something new every day. Maybe 
instructors should incorporate this in to their plans when they teach 
life skills.


On 7/13/2020 6:57 PM, Pamela Fairchild via Cookinginthedark wrote:

The marks you make are on the outside of the plunger. When you pull it out
to the first mark you come to it is the smallest measure you marked. When
you pull it out to the last mark possible before the whole thing pulls
apart, you have the largest measurement you chose to mark. You stop at
whatever mark you need and squirt that amount into your recipe. Does this
answer your question?

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark
Sent: Monday, July 13, 2020 8:51 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Measuring liquids

One would need vision to see if the liquid reached the desired marking on
the syringe? How can this be done without sight?
Wendy

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Re: [CnD] Pancakes?

[Linda S. via Cookinginthedark]

Oh that's easy. I don't have trouble flipping hamburgers or anything 
solid, but just for some reason I have a problem with my favorite breakfast!


On 7/13/2020 8:32 PM, Evelyn via Cookinginthedark wrote:

I don’t see why doing them in the skillet wouldn’t work just fine.  You’d still 
need to flip them so they would brown on both sides, but since they are already 
cooked that probably wouldn’t be a problem.

Sent from Mail for Windows 10

From: Linda S. via Cookinginthedark
Sent: Monday, July 13, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Pancakes?

I don't have a toaster oven, but maybe it would work in the skillet.

On 7/13/2020 6:04 PM, Ron Kolesar via Cookinginthedark wrote:

Ok, here's my two cents on this topic.
I purchase the frozen pancakes and brown them in the talking toaster
oven.
I love them.
Hope this feedback helps out.
Ron

-Original Message- From: Sugar Lopez via Cookinginthedark
Sent: Sunday, July 12, 2020 14:24
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: [CnD] Pancakes?

Good morning folks
Just changed subject line to go with the message in the body.
I almost missed it.
Thanks mods for the awesome job!
Smile
sugar

"Not that I speak in respect of want: for I have learned, in
whatsoever state I am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘



-Original Message-
From: Cookinginthedark  On
Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Sunday, July 12, 2020 9:26 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

I used to have lots of trouble with pancakes. I either didn't cook
them with enough oil so that they stuck to the pan and didn't turn
correctly, or I tried to turn them too early and made an equally
terrible mess of them. Now I wait until all the bubbles go away on
top, and they are almost dry but not quite. Then the spatula slides
under nicely and they turn correctly. If I haven't made them for a
while though it may take two or three to get back into the groove. The
other thing is that I need to keep the heat lower than my sighted
friends or I tend to make burnt offerings. If there is a sighted
person around, if they are willing I let them cook the pancakes. I am
not above buying frozen pancakes and heating them in the microwave. By
the time I make a batch from raw dough, I have too many for one and
have to freeze some of them anyway, refrigerate them, or feed them to
the birds in my back yard. When growing up it was feed them to the
chickens, and other farm animals. Back then it was sour dough
pancakes, which I love but have not kept an ongoing starter for years
for lack of use. There are not enough people in my household to do
that anymore, but one of these days I will begin a new starter. The
temptation is growing just like the yeast does.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, July 12, 2020 11:39 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

This has not come up as a problem here, but respect for everyone is so
important.  I'm a pretty experienced cook for example, but there are
things I just don't do well.  I don't even try to accurately measure
small amounts of liquid, like vanilla, anymore.  I just pour over my
finger and hope it isn't too much. I have never successfully made
pancakes, one of the first things that rehab teachers teach.  But I
bake yeast breads, grow sprouts and microgreens, and always get called
on to make the Thanksgiving dressing.  So there are some things I do
pretty well and some, well, not so much.  Are we all that way?  Maybe
we are just here to support and help each other out.

-Original Message-
From: Cookinginthedark  On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Sunday, July 12, 2020 5:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Reminder of list guidelines: all members please read!

Cooking in the Dark List Guidelines:
1.  Keep messages on the topic of cooking.
This is not a social list...it is a cooking list.
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 do not post more than 8 recipes in a 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

Re: [CnD] CP sloppy joes

[Linda S. via Cookinginthedark]

Sugar:


oh, you   come up with the best recipes. Thanks. I love these recipes 
because you can just make them ahead of time and have time to spend with 
you company; which would be my kids!


On 7/14/2020 11:43 AM, Sugar Lopez via Cookinginthedark wrote:

CP sloppy joes

  


Happy Tuesday, Slow Cookerers!!

I hope you are enjoying your summer months.

We certainly are - lots of vegging and relaxing and sleeping and eating.

here is a fun twist on a classic sloppy joe recipe -- what's neat about this 
for entertaining is that you can mix up a huuuge batch beforehand

-- so when your guests arrive you can enjoy them rather than manning the 
barbecue or fussing over something cooking on the stove.

And I'm pretty sure it doesn't get any more American than sloppy joes!!

  


Homemade Sloppy Joes

serves 4 as is, can be quadrupled in 6-quart slow cooker

  


1 pound lean ground meat

packet of sloppy joe mix (check for gluten, or use recipe below)

1 (6-ounce) can tomato paste

1 cup of water

  


or, use this:

Homemade From Scratch Sloppy Joe Mix

makes 1 packet:

  


1 tablespoon onion flakes

1 tablespoon paprika

2 tablespoons brown sugar

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon cornstarch

1/2 teaspoon garlic powder

1/4 teaspoon ground mustard

-1/4 teaspoon celery seed

1/4 teaspoon ground black pepper

  


The Directions.

Use a 4 quart slow cooker for 1 pound of meat, or a 6-quart for larger 
quantities.

  


Mix the meat with the sloppy joe mix and the tomato paste.

Add the cup of water, and stir well.

Cover and cook on low for 6-7 hours, or on high for 3-5 hours.

  


The meat is done when it is crumbly and fully cooked.

  


Serve with hamburger buns, or on top of rice.

  


The Verdict.

These were delicious! The kids enjoyed the "ketchup meat" and liked that they 
were kind of messy.

This is a super fun and memorable potluck or dish for entertaining.

  


enjoy!!

happy slow cooking! steph

  


"If we could look into each other's hearts and understand the unique challenges each 
of us faces, I think we would treat each other much more gently, with more love, 
patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

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

-Sugar 😘

  

  

  

  

  

  


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Re: [CnD] Help! Tofu!

[Linda S. via Cookinginthedark]

Hi Debbie:


When my husband claimed that he was a vegetarian, I used to use this 
tofu in a stir-fry. I would saute the garlic and onions in sesame oil, 
or if I didn't have that I would use just regular oil. Then I would add 
brocollie, green beans, peppers, etc. I also used to make it like 
scrambled eggs just mash it up. It's also good in miso soup.


Good luck. It is tasteless if you don't add anything.

Linda

On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote:

So here's the thing. I really hate Tofu! I've tried it in restaurants where, 
presumably, they know what they are doing. And to me, it always tasted like 
cardboard.

But Walmart messed up our order and I ended up with two large containers of 
extra-firm tofu.

I tried to talk my husband in to feeding it to our dogs, but he wants me to try 
cooking it and see if he likes it.

What can you suggest I do with it that is simple, foolproof and won't require 
another grocery order? Oh and that won't taste like cardboard!

--Debee

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Re: [CnD] Roasting Garlic How-Tos?

[Linda S. via Cookinginthedark]

Hi Dani:


When I roast garlic, I put a little olive oil on a small piece of foil 
and put it in the oven at dg350 for about 20 minutes.


When making guacamoli though, I use raw garlic that I press along with 
onion, tomato, cilantro, and a jalapeno. Hope this helps



Linda

On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.

Thanks,
Dani
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Re: [CnD] Roasting Garlic How-Tos?

[Linda S. via Cookinginthedark]

Oh, and I forgot to mention, I roast garlic for garlic mashed potatoes, 
and a tripple garlic pasta that I make.



Linda

On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.

Thanks,
Dani
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Re: [CnD] Roasting Garlic How-Tos?

[Linda S. via Cookinginthedark]

Don't peel the garlic before you put it in the oven. Just wrap it in the 
foil that has a little olive oil, and put it in. You'll know when it's 
done when you try to peel it and the peel comes right off. The garlic 
will be soft.


Good luck.



On 7/29/2020 11:17 AM, meward1954--- via Cookinginthedark wrote:

Depends on how  strong you want the garlic flavor to be.  Roasted garlic is
much milder in flavor but still definitely garlic.  Different effects, I
guess.

Also, some people might find the roasted garlic a bit less upsetting to the
stomach since the garlic will otherwise be raw.

I think I will try it both ways!
-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, July 29, 2020 1:13 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Roasting Garlic How-Tos?

Hi Dani:


When I roast garlic, I put a little olive oil on a small piece of foil and
put it in the oven at dg350 for about 20 minutes.

When making guacamoli though, I use raw garlic that I press along with
onion, tomato, cilantro, and a jalapeno. Hope this helps


Linda

On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.

Thanks,
Dani
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Re: [CnD] using the Yumley website

[Linda S. via Cookinginthedark]

I looked at it too. At the top of the page there is an accessability 
feedback form. When I went to a recipe category, no recipe came up, but 
instead adds for a smart thermometer, and other stuff came up; a lot of 
sales reterick. I'm not sure why anyone would want to look at this 
website. I like to use something like recipes.com I can't think of 
others right now cuz I'm old, but I will1 (smile) At some point!



Linda

p.s. hope everyone is enjoying their Thurs. and staying cool, and healthy.

On 7/30/2020 12:38 PM, Pamela Fairchild via Cookinginthedark wrote:

I looked at it very briefly just now, and the website said at its top, This
domain might be for sale. Then I saw several ads. I tried to get to recipes
and it didn't let me. It went into something that wanted me to fill out a
form and I saw it was one of said ads. I got out of there quickly. I
wouldn't trust it.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Thursday, July 30, 2020 2:41 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] using the Yumley website

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
Jeanne
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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

There are so many things you can buy now that can be microwaved. You can 
buy quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine 
and even pollenta. Amazing, especially on these hot days when you don't 
want to heat up the house.



Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and warming
coffee.


-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I can
stock up on and I can make it in a half-hour after a busy day or before a
busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for four
minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as Cracker
barrel, you may need to reduce the liquid, especially if the sauce packet is
gel and not powder.

--Debee

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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave. 
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You 
only microwave them for one minute. Hope this helps.


Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and
warming coffee.


-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I
can stock up on and I can make it in a half-hour after a busy day or
before a busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as
Cracker barrel, you may need to reduce the liquid, especially if the
sauce packet is gel and not powder.

--Debee

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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

Oh, and they do come in a little pouch.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and
warming coffee.


-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I
can stock up on and I can make it in a half-hour after a busy day or
before a busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as
Cracker barrel, you may need to reduce the liquid, especially if the
sauce packet is gel and not powder.

--Debee

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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder so 
we could just go aisle by aisle in the grocery store, and the little 
angel would tell me everything that is there. (smile)


On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:

Hi,

No interest in polenta, otherwise known in the South as cornmeal mush. (smile) 
I am really interested in the pasta. Happy to know gemelli is included. I'll be 
looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave.
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
microwave them for one minute. Hope this helps.

Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of
those people who thinks that the microwave is for reheating leftovers
and warming coffee.


-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I
can stock up on and I can make it in a half-hour after a busy day or
before a busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as
Cracker barrel, you may need to reduce the liquid, especially if the
sauce packet is gel and not powder.

--Debee

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Re: [CnD] Shopping Angel or Instacart

[Linda S. via Cookinginthedark]

Well, in talking about being so dependent on my husband, before this 
corrona virus hit, I loved going to the store myself and doing the 
grocery shopping. Now it's just not safe as we both have compromised 
health issues, and I'm almost 70 years old! Ug!But since I'm stuck at 
home, you all have given me something to do, and something to look 
forward to. Thanks! (smile)


On 8/2/2020 9:11 AM, Tiffany H. Jessen via Cookinginthedark wrote:

And, if you don't feel you have good enough skills to use the instacart app or 
are finding it tedious, there is always the Gogo Grandparent service. This 
service was previously known for being a third-party service you could call and 
they would set up your Oober rides for you if you din't have the skills or even 
if you dind't have a smart phone at all. Now you can call the same number, and 
they will do an instacart order for you. Yes, there is a third party service 
fee, as well as the instacart one for the delivery itself, but the option is 
there. I personally don't use either Gogo Grandparent or Instacart, so can't 
speak of first-hand experience. Sorry.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of meward1954--- via Cookinginthedark
Sent: Sunday, August 2, 2020 11:31 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Shopping Angel or Instacart

Linda:

I can't help you much with the angel. I had a fantasy about using Aira for 
shopping, so I tried it once.  But the reality is that if you are not paying 
for a rather substantial number of minutes, that may not work out very well.  
But there are shopping services, like Instacart and Shipt, that are as close as 
it comes.

I love using Instacart.  I have spent hours and hours just browsing the store's 
offerings.  You can search for a product, or you can just pick an aisle and 
look at everything.  I wouldn't have believed that there were so many things to 
buy.  I didn't even know that some of them existed.

If you are not sure you want to use the service, you could set up an account 
without paying for a yearly membership.  Setting up the account will allow them 
to show you the stores available in your area.  Then you could just pick a 
store and look at the shelves to your heart's content.

I have to admit that joining Instacart caused me to spend a little more money at first 
because I was trying so many new things, things I never would have known about at all.  
It frees you from the so-called "sighted filter", where somebody else decides 
for you what is important or what you want.  Nobody is going to tell you absolutely 
everything on the grocery store shelves unless you pay them by the hour, but Instacart 
will.  I looked up and down the shelves in almost every single aisle at Costco.  Except 
the automotive, of course.

There are drawbacks, of course.  I'm not going to go into them here. The app 
and the web site are accessible, requiring what I would call intermediate 
skill.  You need to know your way around, but don't have to be a power user.  
So if that's you, you might try it.

Shipt might be the same.  I have not used them, but there are blind people who 
have.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 9:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder so we could 
just go aisle by aisle in the grocery store, and the little angel would tell me 
everything that is there. (smile)

On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:

Hi,

No interest in polenta, otherwise known in the South as cornmeal mush. (smile) 
I am really interested in the pasta. Happy to know gemelli is included. I'll be 
looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave.
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
microwave them for one minute. Hope this helps.

Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39

Re: [CnD] ground turkey

[Linda S. via Cookinginthedark]

Hi:


I will look up these recipes, but Weight Watchers has a wonderful ground 
turkey sausagerecipe along with ground turkey meatloaf, and ministrone soup.


Like Regina said, you do have to add a little cooking spray or oil, and 
spice it up pretty well. If I find the recipes, I'll be back with them.


On 8/2/2020 3:06 PM, Drew Hunthausen via Cookinginthedark wrote:

Hey list,

Looking for your favorite ground turkey recipes. Crock pot, oven, stove or
whatever. Thanks so much!

  


Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

  


Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!

http://DrewsInspirations.com 

  


To book Drew for your event go to

http://bookdrew.com 

(714) 296-7111

  


With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

  

  

  

  


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[CnD] My Crazy blind self and the pollenta

[Linda S. via Cookinginthedark]

So, since we've been talking about pollenta, I forgot how it is packaged.

So, this morning I went to the pantry and found something that felt like 
one of those tubes of ground beef. I yelled out to my husband: Why is 
the ground beef in the pantry? He came running; he doesn't have the 
greatest memory in the world, and he looked, and said "that's the pollenta."


This is what it's like to getold, be blind, and a little bit crazy. (lol)

Thought I'd share the humor of the day.

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Re: [CnD] My Crazy blind self and the polenta

[Linda S. via Cookinginthedark]

It's really nice because all you have to do is open the package and 
slice it up. Can't do that with a package of ground beef. (lol)


Oh, it only takes that one-second reaction.

On 8/3/2020 2:26 PM, Evelyn via Cookinginthedark wrote:

  I can sure understand how that happened.  It has been several years
since I last bought polenta, but your description fits with what I remember
of the way it was packaged.  I am going to put it on my next shopping list.


-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 03, 2020 2:08 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] My Crazy blind self and the pollenta


So, since we've been talking about pollenta, I forgot how it is packaged.

So, this morning I went to the pantry and found something that felt like one
of those tubes of ground beef. I yelled out to my husband: Why is the ground
beef in the pantry? He came running; he doesn't have the greatest memory in
the world, and he looked, and said "that's the pollenta."

This is what it's like to getold, be blind, and a little bit crazy. (lol)

Thought I'd share the humor of the day.

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Re: [CnD] Preferred cooking methods

[Linda S. via Cookinginthedark]

Oh wow! I wish I would have known this when I worked; not that long ago. 
I would have loved to let my co-workers smell all that good smell, and 
then tell them that they couldn't have any of my lunch. (smile)


I am going to try this. Can you share more ideas? Thanks. Oh, my 
co-workers would have loved to see the blind lady cook. (lol)


On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote:

About rice cookers, I have one at home and one at work. I read I Love My Rice 
Cooker on bookshare and started trying all these new ideas. Did you know you 
can fry onions in one? It's just like an electric skillet.  At work, I put some 
butter in it, a red bell pepper or onion chopped, fry it, add liquid and close 
the lid and let the whole thing cook a while. If I've measured the right amount 
of liquid and rice I let it shut itself off when the rice absorbs all the 
liquid, but if I'm making soup or stew I just turn it off after ten minutes or 
so. I don't cook meat in it but a lot of vegie type stews and of course rice.

I also have a crockpot at work. I would soak beans in it overnight and then 
turn it on when I got to the office in the morning. I also often combined a can 
of soup with a few fresh vegetables in the crockpot, or I'd core and slice 
apples and stuff them in there with a pinch of cinnamon for a few hours.

My co-workers always thought it was crazy , me cooking right there in my office 
but I liked having a hot healthy lunch and it was fun to experiment. I would 
spend my lunch hour exercising, then return to the office and prepare my meal 
while I continued to work.

Stuck now at home due to Covid with a husband who doesn't like vegetables I 
make a lot of hamburger helper on the stove but I miss my office and my 
appliances and endless vegetarian experiments.

--Debee
  
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Re: [CnD] Preferred cooking methods

[Linda S. via Cookinginthedark]

Oh my gosh I love this. I worked for a guide dog school, and stayed late 
some times and sure could have used this info.


the rice cooker we have belonged to my husband before we got married, 
and honestly it is my favorite appliance. It's so easy to use, and it's 
so low tech. I'm surpised that he had it as he can be rather scientific 
about everything.


Oh, I really love this story! Happy cooking with your little rice cooker!!!

On 8/3/2020 3:35 PM, Deborah Armstrong via Cookinginthedark wrote:

You basically just treat the rice cooker like an electric skillet at a low 
temperature. The simple ones with just one button only get hot and then shut 
off or go to warm when the rice is done. They know it is done when the 
temperature climbs -- water can't go over 212F or 100C so the cooker knows if 
all the water boils away and either shuts off or goes to warm when that occurs. 
You can still burn food if you aren't careful but you'd smell it long before 
you'd have an actual fire.

The ones with more buttons are more fancy but I like the single button -- it's 
a mechanical lever, actually. When I plug it in it goes to warm, probably 
around 120DG F and then if I push down thereby setting it to cook, it raises 
its temperature so the water can boil.

The one I have at work cost a whole $12.

People saw me cooking at work all the time because I hated to waste my lunch 
eating. I work for a college so I swam, ran on the track or worked out in the 
gym at lunch. I was often sitting at my desk chopping vegies and reading email. 
I also loved those flexible cutting boards for that. And I worked with my door 
open so it was a regular sight. I think they never thought much about it except 
to ask for a recipe.




-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, August 3, 2020 3:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Preferred cooking methods

Oh wow! I wish I would have known this when I worked; not that long ago.
I would have loved to let my co-workers smell all that good smell, and then 
tell them that they couldn't have any of my lunch. (smile)

I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers 
would have loved to see the blind lady cook. (lol)

On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote:

About rice cookers, I have one at home and one at work. I read I Love My Rice 
Cooker on bookshare and started trying all these new ideas. Did you know you 
can fry onions in one? It's just like an electric skillet.  At work, I put some 
butter in it, a red bell pepper or onion chopped, fry it, add liquid and close 
the lid and let the whole thing cook a while. If I've measured the right amount 
of liquid and rice I let it shut itself off when the rice absorbs all the 
liquid, but if I'm making soup or stew I just turn it off after ten minutes or 
so. I don't cook meat in it but a lot of vegie type stews and of course rice.

I also have a crockpot at work. I would soak beans in it overnight and then 
turn it on when I got to the office in the morning. I also often combined a can 
of soup with a few fresh vegetables in the crockpot, or I'd core and slice 
apples and stuff them in there with a pinch of cinnamon for a few hours.

My co-workers always thought it was crazy , me cooking right there in my office 
but I liked having a hot healthy lunch and it was fun to experiment. I would 
spend my lunch hour exercising, then return to the office and prepare my meal 
while I continued to work.

Stuck now at home due to Covid with a husband who doesn't like vegetables I 
make a lot of hamburger helper on the stove but I miss my office and my 
appliances and endless vegetarian experiments.

--Debee
   
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Re: [CnD] What is Polenta?

[Linda S. via Cookinginthedark]

Good morning:


It's like a cornmeal soft cake with a unique flavor of corn; tastes kind 
of like hominy.


Many people don't like it, I guess it's an acquired taste.

It comes in a sealed tube somewhat like ground beef. As Polenta is firm, 
you can open it up and just slice it off and fry it. When I was young, 
my dad used to fry it up and put maple syrup on it, but we eat it with 
cheese I've also had it served under an eggplant tomato sauce. I love it!


Aloha!

On 8/4/2020 4:43 AM, Dani Pagador via Cookinginthedark wrote:

Hi, Everyone.
I've seen polenta on the shelf in the baking aisle while shopping with
my husband. I don't know anyone who eats it here in HI, so thought I'd
ask on list what it is and how it's eaten, and most importantly, why
list members like it. I've always wanted to try it.

Thanks,
Dani
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Re: [CnD] Looking for some simple cooking tips and or tricks.

[Linda S. via Cookinginthedark]

Hi ron:


Here are a couple of things you might try. When I taught cooking, we did 
these two simple recipes, and the class loved them. I still sometimes 
cook these in my house too.




First, stuffed baked potatoes. You can do one potato, or more if you'd 
like. Depending on your microwave, and the size of the potato. Wrap it 
in a white paper towel and sprinkle a little water on it; not too much; 
just enough to moisten the paper towel.  cook it for two minutes on one 
side, and turn it over. You'll know when it's done because it will still 
be a little firm to the touch. It still continues to cook for a while 
after so it will be a little softer.


Let it cool a bit, and meanwhile, place chopped onion, brocoli, cheese, 
tuna or chicken in a bowl. Cut the potato in half lengthwise and scoop 
out the potato, and add it to your other ingredients in the bowl. Make 
sure you scoop it all the way  down to the hollow shell/peel of the 
potato. Add sour cream to the mixture, any spices you like Mix. Scoop 
the mixture back in to the potato shell, sprinkle with a little more 
cheese, and microwave until it is melted. Yum!





Chicken Broccoli Casserole


1 cup cooked chicken


1 pkg. (box) frozen brocoli,

1 small onion chopped,


1 cup cheese


1 can cream of mushroom or celery soup, (I like celery



1 cup uncooked instant rice


1 cup milk


Mix everything all together and place in the microwave cook for about 
fifteen minutes or until hot. Stir at the seven minute mark and sprinkle 
with cheese if you would like.


Hope this helps.


73's to you over and out!


p.s. When I was a teen ager, a long long long time ago, I was also a ham 
radio operator.



wb6/ubw)

On 8/4/2020 7:26 PM, Ron Kolesar via Cookinginthedark wrote:

Hello to my fellow blind cooks.
Would anyone have some additional simple dishes one can make either in 
the microwave, and  or in the talking toaster oven and or a 
commination of using both appliances?
For example, I like the cinnamon roll recipe because it is simple and 
not to much of a mess to make.
I try to stay away from items like flower since it can create a mess 
if you're not careful.
But there is probably some tips and tricks for making dishes that 
include items like flower and so on.
Would also welcome some tips and or tricks on storing items like 
flower and so on and to label the containers for easier identification 
when needed.
But, when it's to tricky for myself to make, I have my aid make it for 
me.
Since i can't stand all that long and also being blind, I try to have 
as little for my aid to do as possible.
I was brought up to say, why should I have someone do something for me 
if I can do it some way myself?
But I also was taught to know my limits and what I can handle and what 
I can't handle as well.

For an example.
Many thanks to this list and a search for eggs in the microwave.
I love my own home made egg sandwiches.
They're even probably healthier than the frozen egg sandwiches that I 
was buying until I learned to make them myself in the microwave oven.
I use my microwave oven, my talking toaster oven and my brailed 
labeled measuring cups pretty much on a daily bases.
I don't know what i would now do without either appliance, since in 
the first place, we the blind just want a equal chance at life like 
our sighted counterparts can do with their vision.

I welcome all continued tips and tricks to continue to come.
Many Thanks.
Ron who's still going through aquatic physical therapy, since breaking 
my leg back on June the 10th.
In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG 
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Re: [CnD] Microwave tuna casserole

[Linda S. via Cookinginthedark]

And, what time is breakfast? Let's all go to Ron's house/ (smile)

On 8/4/2020 7:39 PM, Ron Kolesar via Cookinginthedark wrote:
I almost forgot to thank Deborah for her Microwave tuna casserole. 
This is a huge nice example of my letter that I wrote out to the list.

Even I could make this dish without to much of a mess. SMILES.
I have a Panasonic 1,400 watts microwave.
It has a brailed overlay for the cooking controls of the microwave.
I do my eggs, one per coffee mug and place them on half power for two 
minutes.

You have great fried eggs for egg sandwiches.
Just make sure that you spray a little cooking spray in the coffee 
mugs  so the eggs don't stick to the bottom of the coffee mugs.

So far, I've found that coffee mugs work the best for me when doing eggs.
While the eggs are cooling off, I place my sausage and hash browns in 
the talking toaster over on bake 350 for ten minutes.
Then after its finished cooking, I place the sausage onto my English 
muffin and with a slice of cheese or what you want on your sandwich.
I then leaving the hash brown in the toaster oven for a grand total of 
fifteen minutes I have a hot cooked breakfast.
Because I place my sandwich back in the toaster oven on toast for five 
minutes.

Giving me a nice quick hot breakfast.
So, keep on cooking and continue to share all of your tips and tricks 
on cooking that we all learned from the school of hard knocks and 
Rehab centers. SMILES.

Ron Ham Radio and Emergency station by the call sign of KR3DOG
-Original Message- From: Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 14:19
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong
Subject: [CnD] Microwave tuna casserole

My Husband's favorite: I invented this recipe because it uses stuff I 
can stock up on and I can make it in a half-hour after a busy day or 
before a busy evening.


For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for 
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!


Stir in the sauce packet and hot milk. Stir in the optional butter, 
preferably melted.


Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as 
Cracker barrel, you may need to reduce the liquid, especially if the 
sauce packet is gel and not powder.


--Debee

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In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
___
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Re: [CnD] Microwave tuna caserole

[Linda S. via Cookinginthedark]

I don't have a toaster oven, but it seems that you could buy the pasta 
already made. It's like the pouches of rice. Cook that for a minute in 
the microwave, Place it in a safe bowl, slice up your sausage, mix that 
in, and then top with you favorite pasta sauce and cheese. Put it back 
in your toaster oven and cook. Those pastas are al dente when they come 
out of the microwave, so I don't think that you would over cook it.


On 8/4/2020 7:42 PM, Ron Kolesar via Cookinginthedark wrote:
I love Italian food, and especially rigatoni, noodles with  sweet 
Italian sausage to go with it. SMILES.
How can one do rigatoni, in the microwave oven and or in the talking 
toaster oven please?

Many Thanks.
Ron who's jealous. SMILES.

-Original Message----- From: Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 19:39
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Microwave tuna casserole

There are so many things you can buy now that can be microwaved. You can
buy quinoa, rigatoni, instant rice, brown and white, basmati and jasmine
and even polenta. Amazing, especially on these hot days when you don't
want to heat up the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of those
people who thinks that the microwave is for reheating leftovers and 
warming

coffee.


-Original Message-
From: Cookinginthedark  On 
Behalf Of

Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 1:19 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Microwave tuna caserole

My Husband's favorite: I invented this recipe because it uses stuff I 
can
stock up on and I can make it in a half-hour after a busy day or 
before a

busy evening.

For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for 
four

minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!

Stir in the sauce packet and hot milk. Stir in the optional butter,
preferably melted.

Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as Cracker
barrel, you may need to reduce the liquid, especially if the sauce 
packet is

gel and not powder.

--Debee

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In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
___
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Cookinginthedark@acbradio.org
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Re: [CnD] About the canned cinnamon rolls

[Linda S. via Cookinginthedark]

Some people also add a can of diced chilis along with the cream corn.

On 8/4/2020 7:50 PM, Ron Kolesar via Cookinginthedark wrote:

The best way I've found to do biscuits, is as follows.
I love the grand biscuits.
If you have a Sam's club membership, they come in a huge bag instead 
of a can.

If you have one?
Set the talking toaster oven to the bake feature and 350 for about 20 
to 25 minutes.

I love my biscuits.
Now, would anyone have a simple recipe for cornbread?
One tip for those who make homemade cornbread.
Pour a can of cream corn in the batter.
It makes it most and it doesn't crumble as much.
Trust me, it is not dried out. SMILES.
But it might be easier for me to simply purchase the already made 
cornbread?

To those who can use the tips I share?
More power to them.
Ron

-Original Message- From: Kathy Brandt via Cookinginthedark
Sent: Friday, July 31, 2020 17:45
To: cookinginthedark
Cc: Kathy Brandt
Subject: [CnD] About the canned cinnamon rolls

Writing because an earlier message talked about canned biscuits: a 
friend gave me a can. I really wasn’t sure about them, given that when 
I had been at someone’s house years ago, they were over baked, and I 
wasn’t impressed. I read the directions, and read on the Internet that 
if you put half of the frosting on right when they come out of the 
oven, that it gets into all the nooks and crannies, and then if you 
put the rest of the frosting on, the whole effect makes it so that 
they stay moist. So, I did that, along with using real butter in 
greasing the pan, sprinkled a little cinnamon an sugar on the pan, and 
baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 
15 or so called for. They came out being the next best thing to a 
Cinnamon! I was wowed! It’s probably a good thing that the nearest 
Cinnamon is I’d say a half hour from me, meaning I don’t get to go to 
one since when I have flown, my flights haven’t been near the airport 
Cinnamon like they were before.


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In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
___
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Cookinginthedark@acbradio.org
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Re: [CnD] Microwave tuna casserole

[Linda S. via Cookinginthedark]

Love the egg sandwiches, and the hash browns and sausages. Great breakfast!

On 8/5/2020 6:05 AM, Ron Kolesar via Cookinginthedark wrote:

Hey Linda!!
I take it that you liked my egg sandwiches? SMILES.
Let's not cause to much trouble or we'll get kicked out of the blind 
kitchen. SMILES.

I'm glad you liked my homemade egg sandwiches.
Just trying to say thanks to my fellow blind cooks.
Ron ham radio and Emergency Communication Station KR3DOG

-Original Message----- From: Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 00:21
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Microwave tuna casserole

And, what time is breakfast? Let's all go to Ron's house/ (smile)

On 8/4/2020 7:39 PM, Ron Kolesar via Cookinginthedark wrote:
I almost forgot to thank Deborah for her Microwave tuna casserole. 
This is a huge nice example of my letter that I wrote out to the list.

Even I could make this dish without to much of a mess. SMILES.
I have a Panasonic 1,400 watts microwave.
It has a brailed overlay for the cooking controls of the microwave.
I do my eggs, one per coffee mug and place them on half power for two 
minutes.

You have great fried eggs for egg sandwiches.
Just make sure that you spray a little cooking spray in the coffee 
mugs so the eggs don't stick to the bottom of the coffee mugs.
So far, I've found that coffee mugs work the best for me when doing 
eggs.
While the eggs are cooling off, I place my sausage and hash browns in 
the talking toaster over on bake 350 for ten minutes.
Then after its finished cooking, I place the sausage onto my English 
muffin and with a slice of cheese or what you want on your sandwich.
I then leaving the hash brown in the toaster oven for a grand total 
of fifteen minutes I have a hot cooked breakfast.
Because I place my sandwich back in the toaster oven on toast for 
five minutes.

Giving me a nice quick hot breakfast.
So, keep on cooking and continue to share all of your tips and tricks 
on cooking that we all learned from the school of hard knocks and 
Rehab centers. SMILES.

Ron Ham Radio and Emergency station by the call sign of KR3DOG
-Original Message- From: Deborah Armstrong via Cookinginthedark
Sent: Saturday, August 1, 2020 14:19
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong
Subject: [CnD] Microwave tuna casserole

My Husband's favorite: I invented this recipe because it uses stuff I 
can stock up on and I can make it in a half-hour after a busy day or 
before a busy evening.


For a change, try some of those flavored tuna in packets.

1 box Kraft macaroni and cheese
2 cups hot water
1/4 cup hot milk
¼ cup butter
2 cans about 10 oz tuna packed in water
1 pkg highly flavored tuna (2-3 ounces optional)
1 can peas
1 can Pringles or equivalent amount of chips

Microwave the macaroni in 2 cups water in a greased, covered dish for 
four minutes. Stir, turn and microwave another 4 minutes. DO NOT drain!


Stir in the sauce packet and hot milk. Stir in the optional butter, 
preferably melted.


Add the drained tuna and stir. Add the drained peas and stir.

Crumble the chips in a zip-lock bag. Sprinkle on top and press down.

Microwave now uncovered, for 4 minutes.

Notes: If you use another brand of boxed mac and cheese such as 
Cracker barrel, you may need to reduce the liquid, especially if the 
sauce packet is gel and not powder.


--Debee

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In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
___
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

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In the good old days of Morse code Shorthand, 73's AKA Best Regards 
and or Best Whishes,From

Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Matches and irrational fears

[Linda S. via Cookinginthedark]

Wow, this brings back a memory. When I lived in Mexico, I learned to 
wash my clothes with a wash board. The gas stove was also different 
because you had to buy the gas in tanks and connect them to the stove. I 
ex in-laws would do that thank God. There were people who would go 
through the colonia and yell out what they had, for example, gas, water, 
yams, the postman with the mail etc.


We went to the store every day to buy meat and veges as there wasn't a 
refrigerator in the house. If there wasn't money to pay for electricity, 
well it just plain got turned off, no compromising until it was paid. 
Those were the days, but I wouldn't trade them for anything, or the 
lessons I learned.


On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:

Regarding getting the match to the gas flame, my burner was a very cheap
little thing.  It is possible that the reason I didn't have much trouble
with that part is that it was not what I was afraid of.  But I know these
gas things come in lots of configurations.  Actually, it had a disturbing
history.  I bought it from another Peace Corps Volunteer who had been killed
in a bus accident.  His brother came to take care of his things and visit
with us.

I had an electric range top before the gas one, but it had died.  That
electric burner was actually quite a bit more dangerous than the gas one
was.  As I found out when it died on me.  Nearly caught the table on fire.
I was actually too scared to react.  So I had to buy a gas one no matter
what.

When I moved back here to Texas, it was as though I had never been through
any of that.

There are still so many parts of the world where most people don't have
access to the conveniences we take for granted here.

-Original Message-
From: Cookinginthedark  On Behalf Of
Immigrant via Cookinginthedark
Sent: Wednesday, August 5, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Matches and irrational fears

As far as matches - for me it was not a fear of matches themselves, it was
simple inability to work with them. I would start a gas burner, strike a
match away from the stove so I wouldn't cause a gas explosion, and when I
tried to bring the match to the burner to light the flame, the match would
burn in my fingers faster than I was able to bring it to the burner, and I
would instinctively drop it onto the stove surface between burners. That was
before I came to America. I am glad my stove now has electric ignition.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Matches and irrational fears

I used to have to light my burners with a match back when I lived in
Ecuador.  I had to work with a friend to light them because I was so afraid
of them.  She spent several hours with me getting me over my fear.  I'll
never forget it.

I had to  light the match and then light the stove with the lit match, which
all my sighted friends said was more scary than lighting the match itself.
I had to do this or go hungry.  It was that simple.

But guess what?  Now that I am back in Texas, I am just as much afraid of
lighting matches as I was before.  I am also afraid of my Instant Pot.  Even
though I used a regular pressure cooker in Ecuador almost every day.  In
fact, I may have used the regular pressure cooker two or three times on some
days.  But now, I am terrified of even my very safe Instant Pot.  I guess I
am going to have to make myself use it a few times to get over this.  And I
will have to keep using it.
-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:08 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Preferred cooking methods

I don't use the oven top as well.
With the island that came with the house.
The gas admitter burned out.
So, to use the oven these days you need to strike the stove with a match.
So, that's out for me and the toaster oven and microwave is over used.
SMILES.
Ron

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 17:02
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:

As I said, my rice is 

Re: [CnD] Matches and irrational fears

[Linda S. via Cookinginthedark]

I was just thinking the same thing as I was remembering all those times. 
It would be fun to share experiences off list somehow. Although hard, 
I'm very grateful for those experiences and the lessons I learned, but 
I'm still a work in progress; have many more to go! (smile) and now I'm 
grateful for everything I have, and more.


On 8/5/2020 6:32 PM, Regina Marie via Cookinginthedark wrote:

We do take for granted the conveniences we have, even in low-income housing.
Thank you for sharing your experiences.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 05, 2020 5:58 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Matches and irrational fears

OMG!  My washboard was actually stone, a shallow stone basin with places for
the water to come out and a drain in the middle.  There was a bigger basin
to the side where you could soak the clothes.

We had those gas things, too.  I lived with another woman for a while in a
set of rooms, not connected, on the top floor of a building.  It was not
really safe.  I should have told her no.  Anyway, one night, somebody came
up all those stairs and stole my gas tank.  I tried to make coffee in the
morning and could not light the stove.  No gas.  Literally no gas.  I cried,
cursed, and moaned  multilingually.

I had electricity most of the time, though it sometimes went off.  Same with
the water.  Sometimes during the summer, there was not enough water pressure
to get the water up to our apartment, this was another roommate.  So we had
to carry jugs and buckets up those uneven stairs.  I couldn't do it now.  I
am such a chicken now.

I was lucky living in the mountains. It was cold enough that I could safely
keep cooked food for a couple of days.  But if it had meat, it had to be
boiled every twelve hours or else thrown away.  I never ever cooked chicken
at home.  I didn't trust it.  That is what restaurants were for.  Yes, we
had restaurants.

Those were definitely the days.





-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 7:30 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

Wow, this brings back a memory. When I lived in Mexico, I learned to wash my
clothes with a wash board. The gas stove was also different because you had
to buy the gas in tanks and connect them to the stove. I ex in-laws would do
that thank God. There were people who would go through the colonia and yell
out what they had, for example, gas, water, yams, the postman with the mail
etc.

We went to the store every day to buy meat and veges as there wasn't a
refrigerator in the house. If there wasn't money to pay for electricity,
well it just plain got turned off, no compromising until it was paid.
Those were the days, but I wouldn't trade them for anything, or the lessons
I learned.

On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:

Regarding getting the match to the gas flame, my burner was a very
cheap little thing.  It is possible that the reason I didn't have much
trouble with that part is that it was not what I was afraid of.  But I
know these gas things come in lots of configurations.  Actually, it
had a disturbing history.  I bought it from another Peace Corps
Volunteer who had been killed in a bus accident.  His brother came to
take care of his things and visit with us.

I had an electric range top before the gas one, but it had died.  That
electric burner was actually quite a bit more dangerous than the gas
one was.  As I found out when it died on me.  Nearly caught the table
on

fire.

I was actually too scared to react.  So I had to buy a gas one no
matter what.

When I moved back here to Texas, it was as though I had never been
through any of that.

There are still so many parts of the world where most people don't
have access to the conveniences we take for granted here.

-Original Message-
From: Cookinginthedark  On
Behalf Of Immigrant via Cookinginthedark
Sent: Wednesday, August 5, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Matches and irrational fears

As far as matches - for me it was not a fear of matches themselves, it
was simple inability to work with them. I would start a gas burner,
strike a match away from the stove so I wouldn't cause a gas
explosion, and when I tried to bring the match to the burner to light
the flame, the match would burn in my fingers faster than I was able
to bring it to the burner, and I would instinctively drop it onto the
stove surface between burners. That was before I came to America. I am

glad my stove now