Re: [CnD] pen friend

[Shea Anker]

Hi Sharon,
You don't need any extra adhesive for the stickers, and you can record as 
much or as little on any sticker. For example, I labelled a hamburger helper 
and had someone read the directions with just one sticker. It's a great 
little gadget.


Shea
- Original Message - 
From: "sharon howerton" 

To: 
Sent: Wednesday, March 03, 2010 5:27 PM
Subject: [CnD] pen friend


I saw it today but wonder about the stickers included with the purchase. 
They were still in the sealed package. Do they have adhesive on them or do 
I need to get something (if so, what?) to attach them to things. I know 
someone on this list mentioned magnets; from where can those be purchased? 
The device indicates that it has 70 hours of recording time. What happens 
once that is completed? That is a lot of time, to be sure. How much time is 
used on each sticker?

Thanks.
Sharon
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Re: [CnD] Fish recipes

[Shea Anker]

Hi,
I am not a fish lover, but even I like Tilapia. Did you buy the kind that is 
breaded or just plain filets? Tilapia is very nice with a light breading. I 
cook mine either in a skillet, or in the oven. Sorry, I don't have a Foreman 
grill, so can't really help you there.


Shea
- Original Message - 
From: "Vicki Ratcliffe" 

To: 
Sent: Tuesday, February 23, 2010 8:01 AM
Subject: [CnD] Fish recipes



Yesterday I purchased some tilapia fish at the store and does anyone
have recipes that I could prepare by either baking it or grilling on the
George Foreman?  Thanks.



Vicki



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Re: [CnD] penfriend

[Shea Anker]

You could try going on the RNIB web site. Sorry, I don't know the exact 
link. However, I have a pen friend and I love it. I find it easy to use and 
it comes in handy making looking for cans and other products much faster. 
Also, it is not outrageously expensive.


Shea
- Original Message - 
From: "May McDonald" 

To: 
Sent: Friday, February 19, 2010 6:35 PM
Subject: [CnD] penfriend


Hi everyone. I was wondering if anyone knew where I could find more 
information about this product? I tried a google search but I guess it 
doesn't like me because it's not giving me the right information, smile.


May
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Re: [CnD] How Long?

[Shea Anker]

I have had Velvida cheese for about four or five months, maybe even longer, 
and I think it is still fine.


Shea
- Original Message - 
From: "Colleen" 

To: 
Sent: Wednesday, January 20, 2010 8:37 AM
Subject: Re: [CnD] How Long?



There is so much sodium in Velbeta that I expect it would keep almost
forever.
If you're lucky enough to be Irish,
You're lucky enough!
- Original Message - 
From: "Claudia" 

To: 
Cc: 
Sent: Wednesday, January 20, 2010 12:27 PM
Subject: [CnD] How Long?


How long does Velveeta cheese keep?
Thanks.

Claudia
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Re: [CnD] trying again

[Shea Anker]

The milk and cheese would be fine still by Tuesday, but you might want to 
freeze your meet, and take it out Monday night, or early Tuesday morning.


Shea
- Original Message - 
From: "Simon" 

To: 
Sent: Thursday, January 07, 2010 3:41 AM
Subject: [CnD] trying again



Hi I was just wondering since I will be getting a delivery of groceries
today to make a meatloaf for the coming tuesday will the milk, cheese and
meat still be good to use?

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[CnD] Fw: [hands-on-cooking] ALL PURPOSE MEATBALLS

[Shea Anker]

Here's another one you could try, and if you wanted them spicy, you could 
probably add hot sauce instead of the whorcestichire sauce.

Shea
- Original Message - 
From: Marilyn L. DeWeese 
To: cookinginthedark@acbradio.org 
Cc: hands-on-cook...@yahoogroups.com 
Sent: Friday, July 18, 2008 4:04 AM
Subject: [hands-on-cooking] ALL PURPOSE MEATBALLS


ALL PURPOSE MEATBALLS 

SAUCE:

2 tbsp. sugar
2 tbsp. Worcestershire sauce
1 c. catsup
1/2 c. water
3 tbsp. vinegar
6 tbsp. chopped onions

MEATBALLS:

1 1/2 lbs. hamburger
1/2 c. milk
1/2 c. oatmeal
3 tsp. onion, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
Flour

SAUCE: Combine all ingredients. Cook for 30 minutes while preparing the 
meatballs. 
MEATBALLS: Mix all ingredients, except flour. Form into balls; roll in flour 
and brown. Add meatballs to the sauce simmer for 30 minutes in the sauce. Serve 
on rice.


marilyn

[Non-text portions of this message have been removed]



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[CnD] meatballs

[Shea Anker]

Hi,
To the person looking for meatball recipes, this is one for the slow cooker, 
and was submitted by another member. I had it saved, so thought I would send 
it. Haven't tried making it myself, but it sounds like it would be good, and 
you could easily double it depending on how many will be at your potluck.


SLOW COOKER MEATBALLS

1 1/2 lbs. lean ground beef
1/2 c. raw rice (I use Minute rice)
1/2 c. finely chopped onion
1/4 c. finely chopped green pepper, optional
1 egg
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can condensed tomato soup (undiluted)

Mix together beef, rice, onion, green pepper, egg, salt and pepper. Shape 
into 24 or so meatballs and place in slow cooker or Crockpot and pour soup 
on top. Cover and cook on medium for 3 to 4 hours or low for 5 to 6 hours. 
NOTE: You may want to turn the balls every so often to keep them from 
burning on bottom.



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Re: [CnD] Hawaiian Delight Dessert

[Shea Anker]

Do you think you could use real run in place of the run extract? I have 
refrigerated rum before, and it doesn't separate or go funny like some 
liquor does.


Shea
- Original Message - 
From: "Colleen" 

To: "cooking dark" 
Sent: Friday, December 11, 2009 4:30 AM
Subject: [CnD] Hawaiian Delight Dessert



this is for someone who requested a Pacific type dessert.



Hawaiian Delight Dessert



Crust

2 C cinnamon graham cracker crumbs

1/2 C melted butter



Filling

2 pkg (3.4 oz each) banana cream instant pudding

3 C cold milk

3/4 C shredded coconut

1/2 tsp rum extract

3 ripe bananas, sliced

1 can (20 oz) crushed pineapple, well drained

1 container (8 oz) frozen whipped topping, thawed



For crust, combine crumbs and butter in bowl; mix well. Press crumb

mixture onto bottom of 12X8 in baking dish. For filling, prepare

pudding mix in bowl according to package directions, using 3 C milk.

Stir in coconut and rum extract. Arrange banana slices over crust.

Spoon pudding mixture over bananas to cover completely. In bowl,

combine pineapple and whipped topping; spread over pudding mixture.

Refridgerate at least 30 Min or up to 2 Hr before serving.

If you're lucky enough to be Irish,
You're lucky enough!
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Re: [CnD] Maple Peanut Delights

[Shea Anker]

Hi Jan,
what is meant by maple flavouring? Do they mean maple syrup? Or, is there 
some kind of extract you can buy, like peppermint extract, but only maple?


Shea
- Original Message - 
From: "Jan Bailey" 

To: 
Sent: Wednesday, December 02, 2009 4:16 AM
Subject: [CnD] Maple Peanut Delights



Maple Peanut Delights



* 1 package (8 ounces) cream cheese, softened

* 1/2 cup butter, softened

* 6 cups confectioners' sugar

* 1 teaspoon maple flavoring

* 2 pounds dark chocolate candy coating

* 1 cup chopped peanuts



In a large mixing bowl, beat the cream cheese, butter, confectioners' 
sugar and flavoring until smooth. Cover and refrigerate for 1 hour.


Shape into 1-in. balls. In a microwave or heavy saucepan, melt candy 
coating, stirring often. Dip balls in coating; sprinkle with peanuts. 
Place on waxed


paper-lined baking sheets. Refrigerate.



Yield: about 8 dozen.


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Re: [CnD] Slicing English muffins --electric knife

[Shea Anker]

I find that if I keep English muffins in the fridge, they are quite easy to 
split evenly just using my hands. I slowly split the muffin in have by 
turning it as I attempt to separate it. I wouldn't try using an electric 
knife to slice an English muffin. You can sometimes find bagel slicers, and 
this type of thing would work well for an English muffin as well as 
hamburger and Keizer buns.


Shea
- Original Message - 
From: "Sharon" 

To: 
Sent: Sunday, November 29, 2009 6:20 AM
Subject: [CnD] Slicing English muffins --electric knife


Would you be able to do this with an electric knife? How do you manage to 
do
it at all. Mine look like they've been through a war zone when I'm 
finished.

Sharon

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org]on Behalf Of Jennifer
Chambers
Sent: Saturday, November 28, 2009 11:32 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Bow Knife was: Re: electric knives


Doesn't sound very safe.  I'll stick with my regular knives.  I used
to have an electic bagel slicer, though, that was quite handy.
Unfortunately, it went to bagel-slicer heaven, and I've not been able
to find the electric variety since then.   Jennifer

On 11/28/09, Penny Reeder  wrote:

Do you think I could find a replacement blade on the internet?  I
never even thought about that.

I still have the knife but it's so dull that it's just inside the
junkie gadget drawer floating around with everything else that's not
used all that often (like the green bean french-style cutter!)

Thanks for telling me.
Penny

At 01:58 PM 11/28/2009, you wrote:

Penny,  Those blades on the bow knife can be replaced.  They are
attached with 2 screws, one at either end.

I love my bow knife.



Dixie
 @->  ~  <-@

- Original Message -
From: "Penny Reeder" 
To: 
Sent: Saturday, November 28, 2009 11:55 AM
Subject: Re: [CnD] electric knives


Turn it off when your fingers are in the vicinity of the blade!

Penny
At 12:08 AM 11/28/2009, you wrote:
>How scary!  Glad you are using the cordless one, Andrew.  To keep from
>cutting your fingers off, what are the guidelinesfor using an electric
>knife, Penny and Andrew?Jennifer
>
>On 11/27/09, Andrew niven  wrote:
> > hi paul, penny and anyone else interested.
> > I've had exactly the same experience as Penny with cutting through

the

> > cord
> > of an electric knife.
> > in fact, not being contented with only one bang and flash, i had to
> > repeat
> > the experience again a
> > year or two later.  i now have a rechargeable cordless knife which i
> > wouldn't be without.  My advice
> > for anyone looking at purchasing one of these is to try and go for a
> > cordless model.  just my
> > thoughts.
> > Cheers
> > Andrew
> >
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Re: [CnD] frying hamburgers

[Shea Anker]

Hi,
Well, I will give each side a quick touch with my fingers. I have quick 
reflexes and am not afraid of a little scorching to the fingertips. Also, if 
you time it for roughly four minutes a side depending on how high your 
cooking, that should also help.


Shea
- Original Message - 
From: "Ranveig (voiceofjoy)" 

To: 
Sent: Saturday, November 14, 2009 6:50 PM
Subject: [CnD] frying hamburgers



hey :)
just wonder how you guys would fry homemade hamburgers, for how long, and
how do you know when they are done?
let's think they are from half an inch thick.

- Ranveig -

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Re: [CnD] White Chocolate MacadamiaNut Cookies

[Shea Anker]

I have had chocolate Macadamia nut cookies before made either with milk or 
dark chocolate, and they were very good. I am just not a huge fan of white 
chocolate. If I try the recipe out, I will let you know how they taste.


Shea
- Original Message - 
From: "Keith Watson" 

To: 
Sent: Sunday, November 08, 2009 10:17 AM
Subject: Re: [CnD] White Chocolate MacadamiaNut Cookies



The title of the recipe would have to change .

This is my all time favorite cookie recipe. Personally I don't think that
this type of nut would compliment the taste of regular chocolate. But hey,
let us know. It might be a good combination after all.

Keith

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey
Sent: Sunday, November 08, 2009 1:03 PM
To: cookinginthedark@acbradio.org; Shea Anker
Subject: Re: [CnD] White Chocolate MacadamiaNut Cookies

I don't know why you couldn't.
Jan

- Original Message - 
From: "Shea Anker" 

To: 
Sent: Sunday, November 08, 2009 12:01 PM
Subject: Re: [CnD] White Chocolate MacadamiaNut Cookies



Do you think that you could use milk, or dark chocolate in this recipe
rather than white, or is the texture of white chocolate different enough
that the recipe wouldn't work as well?

Shea
- Original Message - 
From: "Jan" 

To: "Cc" ; "cd"

Sent: Sunday, November 08, 2009 4:15 AM
Subject: [CnD] White Chocolate MacadamiaNut Cookies



WHITE CHOCOLATE MACADAMIA NUT COOKIES

2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp. vanilla
12 oz. white chocolate, cut into 1/4" chunks
1 1/2 c. coarsely chopped macadamia nuts

Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour,
soda, salt and set aside. Beat butter until creamy at low speed with
mixer. Gradually add sugars and beat until light and fluffy. Add eggs,
one at a time, beating, well beaten each addition. Add vanilla.
Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it
is even. Drop on baking sheets leaving 3 inches between cookies. Flatten
dough slightly. Bake on center rack of preheated 300 degree oven for
20-25 minutes or until light brown or edges but slightly, soft in
center. Cool 3-5 minutes in pan and then transfer to wire racks to cool.
2 dozen.




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23:52:00

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Re: [CnD] White Chocolate MacadamiaNut Cookies

[Shea Anker]

Do you think that you could use milk, or dark chocolate in this recipe 
rather than white, or is the texture of white chocolate different enough 
that the recipe wouldn't work as well?


Shea
- Original Message - 
From: "Jan" 
To: "Cc" ; "cd" 


Sent: Sunday, November 08, 2009 4:15 AM
Subject: [CnD] White Chocolate MacadamiaNut Cookies



WHITE CHOCOLATE MACADAMIA NUT COOKIES

2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp. vanilla
12 oz. white chocolate, cut into 1/4" chunks
1 1/2 c. coarsely chopped macadamia nuts

Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour,
soda, salt and set aside. Beat butter until creamy at low speed with
mixer. Gradually add sugars and beat until light and fluffy. Add eggs,
one at a time, beating, well beaten each addition. Add vanilla.
Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it
is even. Drop on baking sheets leaving 3 inches between cookies. Flatten
dough slightly. Bake on center rack of preheated 300 degree oven for
20-25 minutes or until light brown or edges but slightly, soft in
center. Cool 3-5 minutes in pan and then transfer to wire racks to cool.
2 dozen.




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Re: [CnD] My intro

[Shea Anker]

Hi Klyph,
Welcome to CND! I think you'll find a lot of great recipes and good ideas.

Shea
- Original Message - 
From: "Beverly Heninger" 

To: 
Sent: Saturday, November 07, 2009 7:22 PM
Subject: Re: [CnD] My intro



Hi Kliph,
  Welcome, I think you will enjoy some of the meals that come your way, I
have quite a collection and always like the ones I use.


   Bevie
- Original Message - 
From: "Kliph" 

To: 
Sent: Friday, November 06, 2009 11:19 PM
Subject: [CnD] My intro



Hello, my name is Kliph, and I found this group in another mailing list.
Interested to see what kind of recipes and ideas everyone else has.  So
let's chat!



Kliphton SR

(devotional distribution email address)

 phantom3...@yahoo.com

(Family Blog)

 miller9nat...@wordpress.com

(Twitter   http://twitter.com/kliphton72

(Skype) papa_wolph





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Re: [Cookinginthedark] testing

[Shea Anker]

You are both coming in loud and clear. Wondered where this list had gone. I 
didn't think I unsubscribed from it. (smile)


Shea
- Original Message - 
From: "Katie Chandler" 

To: "Cooking in the Dark" 
Sent: Saturday, October 10, 2009 8:32 PM
Subject: Re: [Cookinginthedark] testing




Hi Lisa,
Well, at least we know there is two of us now. hahaha   Yes, I am glad it
is finally back working.  smile.Katie

The happiness of your life depends
on the quality of   your thoughts...

- Original Message - 
From: "Lisa Belville" 

To: "Cooking in the Dark" 
Sent: Saturday, October 10, 2009 10:27 PM
Subject: Re: [Cookinginthedark] testing



Hi, Katie,

I thought it was just me.  

I'm glad to know everything's up and running again.

Eat a live toad in the morning and nothing worse will happen to you for
the rest of the day.
Lisa Belville
missktlab1...@verizon.net

- Original Message - 
From: "Katie Chandler" 

To: "cnd" 
Sent: Saturday, October 10, 2009 10:24 PM
Subject: [Cookinginthedark] testing




I got the email saying the list is back working now. I am just testing 
to

see if I am getting through.  No need to answer, if I  see it come
through I will know. Thanks,  Katie

The happiness of your life depends
on the quality of   your thoughts...

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No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.421 / Virus Database: 270.14.9/2427 - Release Date: 10/10/09 
06:39:00


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