Re: [CnD] French Chocolate Christmas Candy
How do you think chopped pecans wold do instead of walnuts? And would you put these in the refrigerator? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Wednesday, December 16, 2009 7:21 AM To: cookinginthedark@acbradio.org Subject: [CnD] French Chocolate Christmas Candy French Chocolate Christmas Candy 12 oz. pkg. chocolate chips 1 c. chopped walnuts 3/4 c. condensed milk 1 tsp. vanilla 1/8 tsp. salt 2 or 3 bottles chocolate sprinkles Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate sprinkles. Makes about 50 pieces of candy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for a Cranberry Jello Salad Recipe
It was called Cranberry Nut Surprise, and I used to make it during the holidays. I remember it called for a can of whole cranberry sauce, a box of cherry jello and a cup of nuts. But I don't remember what else. If anyone has this, or could find one, I'd appreciate it so much! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Monday, December 21, 2009 6:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] dirty-rice recipe Down And Dirty Rice 1/2 Lb. ground beef Salt and pepper to taste Cayenne pepper to taste 1 Tbsp. butter 1 C.parsley -- chopped 1 1/2 C.green onions -- chopped 2 C.regular rice -- uncooked 4 1/2 C.chicken broth Season beef with salt and cayenne pepper. Cook in butter, stirring to crumble, until browned. Add parsley and green onion. Cook until vegetables are softened. Stir in rice and add broth. Bring to a boil, reduce heat and simmer for 1 hour. Sprinkle surface of rice with black pepper before serving. For variety, use 1 cup wild rice with 1 cup regular rice. - Original Message - From: "kerry Friddell" To: Sent: Sunday, December 20, 2009 7:17 PM Subject: [CnD] dirty-rice recipe >I sure would like to have a good Cajun dirty-rice recipe. If someone has >such a thing, please post. Thanks in advance. Kerry > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockette CHICKEN IN A POT
I used to have a quart sized one, but could put a small whole chicken in it, standing up. I think I have a two-cup one before that. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of May McDonald Sent: Sunday, January 03, 2010 8:26 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Crockette CHICKEN IN A POT I would also like to know what size the small crockpots are? Also, right now I don't have a small version but will the recipe still work even though mine is a bigger one? Will I have to adjust the time that it's cooking or anything? On 2010-01-03, at 5:07 AM, Jan Bailey wrote: > Crockette CHICKEN IN A POT > > > > 1 small carrot, sliced > > 1/2 stalk celery, sliced > > 3 thin onion slices > > 2 to 4 chicken pieces (breasts and/or thighs) > > 1/2 teaspoon salt > > Dash pepper > > 2 tablespoons water > > Basil leaves > > > > Place vegetables in CROCK.ETTE. Arrange chicken pieces on top. Season with salt and pepper. Pour water over all. Sprinkle with basil leaves, if desired. > > Cover and cook 7 to 10 hours. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockette CHICKEN IN A POT
Yes, wish I still had a small one. Must pick one up soon. More convenient for a small counter top. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher Sent: Sunday, January 03, 2010 10:08 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Crockette CHICKEN IN A POT if I remember it's two quorts. I got mine as a graduation gift and kind of wish that I had something bigger but it works for small things and these recipes are wonderful for that. Blaine - Original Message - From: "Jan Bailey" To: Sent: Sunday, January 03, 2010 7:53 AM Subject: Re: [CnD] Crockette CHICKEN IN A POT I believe 2 quart. Jan - Original Message - From: "Judy Hansen" To: Sent: Sunday, January 03, 2010 7:20 AM Subject: Re: [CnD] Crockette CHICKEN IN A POT > What size are these small crockpots? > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey > Sent: Sunday, January 03, 2010 8:08 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Crockette CHICKEN IN A POT > > Crockette CHICKEN IN A POT > > > > 1 small carrot, sliced > > 1/2 stalk celery, sliced > > 3 thin onion slices > > 2 to 4 chicken pieces (breasts and/or thighs) > > 1/2 teaspoon salt > > Dash pepper > > 2 tablespoons water > > Basil leaves > > > > Place vegetables in CROCK.ETTE. Arrange chicken pieces on top. Season with > salt and pepper. Pour water over all. Sprinkle with basil leaves, if > desired. > > Cover and cook 7 to 10 hours. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow Cooker Dulce de Leche - Latin Caramel Pudding
My thoughts, exactly. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sharon howerton Sent: Sunday, January 17, 2010 7:24 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Slow Cooker Dulce de Leche - Latin Caramel Pudding I agree. Personally I'd prefer to see recipes we've made rather than those from lists or web sites. Sharon - Original Message - From: "Judy Hansen" To: Sent: Sunday, January 17, 2010 6:09 PM Subject: Re: [CnD] Slow Cooker Dulce de Leche - Latin Caramel Pudding > Jan, I would be interested to know which recipes you pass on, you might > have > tried yourself, and how they came out. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey > Sent: Sunday, January 17, 2010 6:42 PM > To: cookinginthedark@acbradio.org; rwsteb...@aol.com > Subject: Re: [CnD] Slow Cooker Dulce de Leche - Latin Caramel Pudding > > Yes,that's al > Jan > > - Original Message - > From: "Reinhard Stebner" > To: > Sent: Sunday, January 17, 2010 4:07 PM > Subject: Re: [CnD] Slow Cooker Dulce de Leche - Latin Caramel Pudding > > >>I am really confused by the below instructions. It appears that you are >> just using condensed milk and that is it. Am I missing something here? >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey >> Sent: Sunday, January 17, 2010 8:20 AM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Slow Cooker Dulce de Leche - Latin Caramel Pudding >> >> Slow Cooker Dulce de Leche - Latin Caramel Pudding >> >> 28 ounces sweetened condensed milk -- (2 cans) >> >> To cook: -- oven-safe ramekins, water >> >> >> >> Use a 4-quart slow cooker. >> >> >> >> Find an oven-safe dish to insert into your stoneware. You can use >> individual >> ramekins or a casserole dish. Carefully pour water all around the dish, >> until >> >> the water reaches three-quarters of th way up the sides of the dish. Open >> the cans of sweetened condensed milk and pour into the inserted dish(es). >> Cover >> >> and cook on LOW for 8 hours. >> >> >> >> Serves 2 to 8 >> >> >> >> Caramel pudding. I cook this overnight and serve it to the kids for >> breakfast with apple slices. Because that caramel pudding into health >> food. >> >> >> >> Cuisine: >> >> "Latin" >> >> Source: >> >> "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009" >> >> S(Formatted by Chupa Babi): >> >> "Jan 2010" >> >> - - - - - - - - - - - - - - - - - - - >> >> >> >> Per Serving (excluding unknown items): 509 Calories; 14g Fat (23.9% >> calories >> from fat); 13g Protein; 86g Carbohydrate; 0g Dietary Fiber; 54mg >> Cholesterol; >> >> 202mg Sodium. Exchanges: 3 Fat; 5 1/2 Other Carbohydrates. >> >> >> >> NOTES : Cooker: 4 quart >> >> Time: LOW for 8 hours >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Green Bags from QVC
Do you like them? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Sunday, January 31, 2010 6:45 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] salad greens? You can also reuse them. Jan - Original Message - From: "Judy Hansen" To: Sent: Sunday, January 31, 2010 5:27 AM Subject: Re: [CnD] salad greens? > So they must be the veggie bags I mentioned. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey > Sent: Sunday, January 31, 2010 6:08 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] salad greens? > > You can now buy green bags in the stores, and they keep vegetables lasting > longer. > Jan > > - Original Message - > From: "Judy Hansen" > To: ; "'Melissa Tucker'" > > Sent: Sunday, January 31, 2010 2:25 AM > Subject: Re: [CnD] salad greens? > > >> When I buy a bag of salad greens, I open it right away, and put a rubber >> band around it to keep it closed, but with it opened up, moisture can >> escape, which, for me, helps the greens last much longer than they would >> ordinarily. When they get feeling wilted, wet, and slimy on the edges, >> it's >> time to throw them out. I used to be able to find what were called >> veggie >> bags in the grocery store. They were a zip lock bag with tiny holes >> throughout. Vegetables kept for a long time in them. But I haven't seen >> them in the stores for a long time. Maybe food was lasting too long in >> them, so they took them off the shelves so people would have to buy fresh >> produce more often! >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Melissa >> Tucker >> Sent: Saturday, January 30, 2010 6:31 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] salad greens? >> >> Just by feeling of the leaves, how are they supposed to feel when they're >> too old to eat? >> Need some tips on this since neither my husband nor I can see them. >> Thanks >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Site for buying spices, with Braille labels
When you buy spices and spice blends from the website http://www.auntiearwenspices.com you are asked at checkout if you would like braille labels on your spice bottles. The lady who owns the place has attended both NFB and ACB Connecticut state conventions and has sold products there. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynda Sent: Sunday, January 31, 2010 10:17 AM To: cookinginthedark@acbradio.org; Colleen Subject: Re: [CnD] Green Bags from QVC Pulse Direct, Inc. sells bags for breads. They also sell the bags for other foods as well, and also have containers that keep foods fresh longer. Their website is: http://www2.pulsetv.com/ Lynda - Original Message - From: "Colleen" To: Sent: Sunday, January 31, 2010 8:37 AM Subject: Re: [CnD] Green Bags from QVC >I found some green bags at Wal-Mart. I really like them. I would like to > find some green bags for bread; but no luck so far. > If you're lucky enough to be Irish, > You're lucky enough! > - Original Message - > From: "Jan Bailey" > To: > Sent: Sunday, January 31, 2010 5:57 AM > Subject: Re: [CnD] Green Bags from QVC > > > Yes, very much. I just wash them out and let them dry. > Jan > > - Original Message - > From: "jmhzia" > To: > Sent: Sunday, January 31, 2010 5:53 AM > Subject: Re: [CnD] Green Bags from QVC > > >> Do you like them? >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey >> Sent: Sunday, January 31, 2010 6:45 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] salad greens? >> >> You can also reuse them. >> Jan >> >> - Original Message - >> From: "Judy Hansen" >> To: >> Sent: Sunday, January 31, 2010 5:27 AM >> Subject: Re: [CnD] salad greens? >> >> >>> So they must be the veggie bags I mentioned. >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey >>> Sent: Sunday, January 31, 2010 6:08 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] salad greens? >>> >>> You can now buy green bags in the stores, and they keep vegetables >>> lasting >>> longer. >>> Jan >>> >>> - Original Message - >>> From: "Judy Hansen" >>> To: ; "'Melissa Tucker'" >>> >>> Sent: Sunday, January 31, 2010 2:25 AM >>> Subject: Re: [CnD] salad greens? >>> >>> >>>> When I buy a bag of salad greens, I open it right away, and put a >>>> rubber >>>> band around it to keep it closed, but with it opened up, moisture can >>>> escape, which, for me, helps the greens last much longer than they >>>> would >>>> ordinarily. When they get feeling wilted, wet, and slimy on the edges, >>>> it's >>>> time to throw them out. I used to be able to find what were called >>>> veggie >>>> bags in the grocery store. They were a zip lock bag with tiny holes >>>> throughout. Vegetables kept for a long time in them. But I haven't >>>> seen >>>> them in the stores for a long time. Maybe food was lasting too long in >>>> them, so they took them off the shelves so people would have to buy >>>> fresh >>>> produce more often! >>>> >>>> -Original Message- >>>> From: cookinginthedark-boun...@acbradio.org >>>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Melissa >>>> Tucker >>>> Sent: Saturday, January 30, 2010 6:31 PM >>>> To: cookinginthedark@acbradio.org >>>> Subject: [CnD] salad greens? >>>> >>>> Just by feeling of the leaves, how are they supposed to feel when >>>> they're >>>> too old to eat? >>>> Need some tips on this since neither my husband nor I can see them. >>>> Thanks >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedar
Re: [CnD] cooking homeaid burgers
Do you have a George Foreman grill? I used to cook burgers on it, but it's been so long, I can't help you with the time, but I'm guessing about five-8 minutes. Of course it greatly depends on the thickness of the burgers, and the degree of doneness you prefer. I like min medium rare, so I like them juicy002E -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher Sent: Saturday, February 06, 2010 11:11 PM To: Cooking in the Dark Subject: [CnD] cooking homeaid burgers Hello there. I made homeaid burgurs tonight, which turned out really well. The last time that I made something that was raw meat I used a meat fork and poked the middle and when it came out hot was done. I was wondering how to do it with burgers to know when they are done? It's been a while since I've made homeaid burgers as I use to make the frozen ones so thought that I would ask. I got someone sighted to look to let me know as my oven caught fire so I asked if she could look at the burgers too. Any help would be great. The oven caught fire because the bottom burner was too low and touching the bottom of the stove. Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2671 - Release Date: 02/06/10 14:35:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] For Judy: Watergate Salad
Thanks so much! As soon as Jan mentioned Watergate Salad, I knew that would be the one. But I'd long ago lost the recipe, so thanks for sending it on! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dixie Sent: Tuesday, February 16, 2010 10:36 AM To: Cooking in the Dark Subject: [CnD] For Judy: Watergate Salad Hi Judy, This I think is what you are looking for. Kay also makes this often and may be a good source for a tried and true recipe. Watergate Salad Recipe -- Kid Friendly Recipe Ingredients: 1 package instant pistachio pudding mix -- 4 serving size 20 ounces crushed pineapple in juice 1/3 cup maraschino cherries -- halved 1 cup miniature marshmallows 1/3 cup chopped pecans 1 3/4 cup Cool Whip -- thawed Directions: Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. This recipe for Watergate Salad serves/makes 8 Dixie @-> ~ <-@ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2687 - Release Date: 02/16/10 02:35:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Using Fresh Garlic
Oh! I'd love one of those! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Friday, February 26, 2010 9:47 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Using Fresh Garlic I bought a garlic press from QVC. First you roll the garlic clove in the rubber sheet, and it removes the skin. Then you put it in the tall cylindrical thing and put the cap on that has a long cylinder in it and it presses the garlic. Then you unscrew the bottom and you have wonderfully pressed garlic, gut I don't remember the name of the device. Jan - Original Message - From: "E. Squared" To: Sent: Friday, February 26, 2010 8:37 AM Subject: Re: [CnD] Using Fresh Garlic > Hi, Judie. >i use my fingers to remove only the outer skin which feels a bit like > paper. I find it helpful to peel from the bottom of the clove (where it > was > attached to the base) and work my way up. If the base is completely > removed, you will see a small indentation on the bottom of the clove where > you can start peeling. It helps to use a fingernail to start peeling. If > I > am having some trouble removing some skin, I hold the clove of garlic with > my thumbs and forefingers and either do a slight twisting motion (my hands > twisting in opposite directions) or apply a small amount of pressure as if > I > were trying to break it in half. >I hope that this was helpful and not confusing. Smile! Have a good > weekend. > Elizabeth > "A strong nation, like a strong person, can afford to be gentle, firm, > thoughtful, and restrained. It can afford to extend a helping hand to > others. It is a weak nation, like a weak person, that must behave with > bluster and boasting and rashness and other signs of insecurity."--Jimmy > Carter > > - Original Message - > From: "Judy Hansen" > To: > Sent: Friday, February 26, 2010 7:53 AM > Subject: [CnD] Using Fresh Garlic > > > I'd appreciate some help with preparing garlic for use. How much do you > peel off before chopping? Any other tips for preparation would be > appreciated. > > > > Blessings, > > > > Judie > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2708 - Release Date: 02/26/10 02:34:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] milk shake
Here's one I like to make... one packet vanilla or flavor of choice Carnation instant breakfast, 1 egg, 1 six-ounce carton strawberry or other flavored yogurt, a banana if you have one, perhaps a small scoop vanilla ice cream, 1 ice cube; milk. Put all in blender and blend. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ranveig (voiceofjoy) Sent: Saturday, February 27, 2010 7:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] milk shake hey :) anyone has any good recipees for milk shakes? - Ranveig ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2708 - Release Date: 02/27/10 14:34:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
