Re: [CnD] Question: how to flip a lot of little pieces of something, like fries, on an oven tray?

[olb--- via Cookinginthedark]

Wow!

What a fantastic idea - using the 2 trays in that manner.

Certainly, this operation goes under the heading:  using your brain.

Carol B.



-Original Message-
From: Jude DaShiell via Cookinginthedark  
Sent: May 11, 2018 11:53 AM
To: Parham Doustdar via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Question: how to flip a lot of little pieces of something, 
like fries, on an oven tray?

I'm a bit odd the way I do it so this may not work for you.  I have two oven 
trays.  The first one that's hot and a second one that didn't go into the oven. 
 When time to flip.  I take hot tray out of oven and put second oven tray on 
top of hot tray upside down.  I make sure both are lined up so when I  flip 
nothing will fall out.  Then I grab both trays holding them together and flip.  
I put cold tray in oven with food on it and put hot tray in sink to cool before 
washing and continue baking.

On Fri, 11 May 2018, Parham Doustdar via Cookinginthedark wrote:

> Date: Fri, 11 May 2018 08:08:41
> From: Parham Doustdar via Cookinginthedark 
> 
> To: "[cookinginthedark@acbradio.org]" 
> Cc: Parham Doustdar 
> Subject: [CnD] Question: how to flip a lot of little pieces of something,
> like fries, on an oven tray?
> 
> Hi,
> I'm wondering what tricks you guys use when turning over a bunch of 
> things on an oven tray. Turning over something bigger is easy ? I 
> usually use gloves or a spatula, depending on how big it is. However, 
> when it comes to something that has been cut up into small pieces, i have no 
> clue.
> I would appreciate any ideas you guys have.
> Thanks!
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>
>
>

-- 

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Re: [CnD] Cherries in the Snow Dessert | Duncan Hines®

[olb--- via Cookinginthedark]

Pamela, I love the idea of using dental floss to slice a cake into 2 even 
layers.

One day soon, I'll try this.

Thank you so much for this great suggestion.

Carol B.



-Original Message-
From: Pamela Fairchild via Cookinginthedark 
Sent: April 28, 2018 4:30 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Cherries in the Snow Dessert | Duncan Hines®

Super Simple? Well, I don't know about you, but cutting a cake into two layers 
does not qualify in my cake experience as any kind of simple.
Somebody needs to invent a cutter for this purpose. My dream model would 
consist of a wire, or maybe dental floss, stretched between two sets of poles, 
on a flat frame to give it stability. There would be height adjustments so the 
wire could adjust to different cake heights. With the ends beyond your cake on 
each side, you would just slice through the center of the cake by sliding your 
device across the counter and you would end up with a nice, even cut through 
your cake. Now, how you would lift off the top slice is still a bit of a 
puzzle, but you would have even size slices.
Since this device doesn't exist, I put the cake on the counter top, put dental 
floss around my tall middle fingers and slide this through the cake using my 
pointer fingers as a guide. If the middle fingers rested on the counter top, 
and I did not allow any slack in the floss as I draw it through, I can get 
quite even slices. If this fails, I just cut the cake into smaller pieces and 
make it into a trifle, which can be made with the same ingredients, or I add 
additional fruits, and arrange the layers in a clear glass bowl so it looks 
pretty, amazes any sighterlings who don't know how to make trifle for 
themselves, and pretend the whole thing wasn't the result of a mistake.
How do the rest of you slice through a cake to obtain two even layers?
I will often divide the batter into two pans and pretend that each is a layer. 
Of course, there is still the bump in the middle of the bottom layer if the 
cake rises very much--sigh--but this is usually easy enough to trim. Two eight 
inch square pans would work for the recipe below--which is what inspired my 
question and comments.
Pamela Fairchild


-Original Message-
From: Marilyn Pennington via Cookinginthedark 

Cherries in the Snow Dessert | Duncan Hines®

Luscious layers of a cream cheese filling alternate with light-as-air Duncan 
Hines Angel Food Cake. Crown this Cherries in the Snow Dessert with whipped 
topping and cherry pie filling--what a masterpiece!

 Hands-On Time: 20 Minutes
 Total Time: 1 Hour 15 Minutes
 Servings: 12 Squares
 Difficulty: Super Simple

Ingredients

1 package Duncan Hines®

Signature Angel Food Cake Mix

 Water called for on cake mix package

 1 package (8 oz.) cream cheese, softened

 1 cup confectioner’s sugar

 1 container (8 oz.) frozen whipped topping, thawed

 1 can (21oz.) Duncan Hines®
 Duncan Hines Comstock® Country Cherry

Baking Instructions

1.Preheat oven to 350°F. Grease and flour 13x9-inch baking pan.

2.Prepare cake mix according to package directions with water. Pour into
prepared pan.

3.Bake 25 minutes or until golden.

4.Cool cake on wire rack for 25 minutes. Remove cake from pan and cool
completely. Cut cake horizontally in half using a long serrated knife.

5.Blend cream cheese and confectioner’s sugar in medium bowl until
smooth.

6.Spread cream cheese mixture on one cake layer. Spread a thin coating
of whipped topping over cream cheese. Top with next cake layer and spread with 
remaining whipped topping. To serve, cut into squares and dollop with Cherry 
Pie Filling.


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Re: [CnD] Fig Newton Sweet Bread recipe

[olb--- via Cookinginthedark]

Try using the folloing procedure to make a nicely marbled loaf:

Spread half the batter into the pan (greased or not as the recipe directs).

Then spread half the filling over the spread batter in the pn.

Once again, spread remaining half of batter over the batter and filling already 
in the loaf pan.

Then spread remaining filling over top of all.

This should make a layered loaf that looks marbled.

Good luck!

Carol B.



-Original Message-
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: January 26, 2018 9:25 PM
To: cookinginthedark@acbradio.org
Cc: Gary Ray 
Subject: Re: [CnD] Fig Newton Sweet Bread recipe

Marilyn:

I am a bit confused.  How does the Filling fit into this recipe. What do I do 
with it? 

Help me understand.

Thanx!

Gary Ray

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Fig Newton Sweet Bread recipe

Fig Newton Sweet Bread recipe

 

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 beaten eggs

1/2 cup milk

1/3 cup oil

1 teaspoon vanilla extract

 

Combine all ingredients together. Put in a loaf pan. Swirl in filling and bake 
at 350 degrees F for 1 hour 45 minutes.

 

Filling:

1/3 cup firmly packed brown sugar

1/2 teaspoon cinnamon

2 tablespoons butter

10 Fig Newtons

 

Crumble together and swirl into the batter with a knife to marbleize.
Enjoy.

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Re: [CnD] Christmas Baking

[olb--- via Cookinginthedark]

Lori, this is an excellent hint. 

This tip also applies to feeding babies by bottle.

Carol B.


-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: December 21, 2017 1:14 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Christmas Baking

When I was learning how to bake yeast bread, my teacher told me to test the 
milk by touching my wrist with a bit of the warm milk. The milk should not feel 
hot, just warm.

Lori C.


-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 20, 2017 7:45 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] Christmas Baking

The liquid has to be warm, not hot. They East will be killed if liquid is too 
hot.

> On Dec 20, 2017, at 10:26 PM, Wendy via Cookinginthedark 
>  wrote:
> 
> What temperature does the milk need to be for the yeast?
> Wendy
> 
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Re: [CnD] Effective Way of Cooking Dried Beans

[olb--- via Cookinginthedark]

Remove a few beans with a slotted spoon.

When cool enough to handle or taste, either taste one and if it is soft 
enough to properly be chewed or swallowed, the beans are done.


Or squeeze a bean with your fingers.  If it squishes in your fingers without 
a problem, the beans are done.


CB:  The Old Leather Bat


- Original Message - 
From: "Victoria E Gilkerson via Cookinginthedark" 


To: 
Cc: "Victoria E Gilkerson" 
Sent: Wednesday, January 04, 2017 12:06 AM
Subject: [CnD] Effective Way of Cooking Dried Beans





I have a question about cooking dried beans from a package.  How do you 
tell

when they are done?







Victoria E Gilkerson





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Re: [CnD] shake and bake tips

[olb--- via Cookinginthedark]

Holly, the shake and bake box contains 2 bags because there are 2 packages 
of this coating in the box - one bag for each package.


One package should be sufficient for the 6 chicken breasts.

Usually, I set my oven temperature to 375 degrees F.  But if the meat is 
boneless, my oven would be set at 350 degrees.


Baking time would be for 45 minutes to an hour, depending on the thickness 
of the meat, or whether or not it is boneless.


Hope this helps.

CB:  The Old Leather Bat


- Original Message - 
From: "Holly Anderson via Cookinginthedark" 

To: 
Cc: "Holly Anderson" 
Sent: Friday, September 02, 2016 12:17 PM
Subject: [CnD] shake and bake tips


Hi guys. I have some shake and bake and about 6 boneless skinless chicken 
breasts.  I also have some original chicken shake and bake. What 
temperature is best to cook these on. And it comes with a bag, should I 
use the same bag and package for all six chicken breasts? It does come 
with 2. I kind of want them to be a bit juicy but done. I tend to get them 
too dry.


Any help would be appreciated.
thanks.
Holly
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Re: [CnD] Question: how do you cook and flip pancakes?

[olb--- via Cookinginthedark]

Now you're talking about how I flip pancakes or eggs/omelettes.

Instead of a fork, I use a wooden spoon, turned so that the spoon side acts
like a holder and a guide to keep your pancake/egg centred.

Gently but firmly hold the spoon in your left hand (if you are right handed)
against the left edge of the pancake while you centre your spatula
underneath with your right hand holding the utensil.

Then lift and flip using wrist action.

Using the wooden spoon rather than the fork ensures hold and stability
without damage with the tines.

CB:  The Old Leather Bat


- Original Message -
From: "Parham Doustdar via Cookinginthedark" 
To: 
Cc: "Parham Doustdar" 
Sent: Saturday, July 23, 2016 1:31 PM
Subject: Re: [CnD] Question: how do you cook and flip pancakes?


Hi,

Ah, makes sense.

My problem with flipping pancakes (if I don't go with the clamshell
recommendation which you smartly pointed out) is that they keep sliding
off my spatula -- I'm not sure if that's the right word. I'm talking
about the wide, thin, and usually metal thing you use for flipping
stuff. I would think using something like a fork to keep the pancake in
place would help, but I'm not sure if the pancake would break since one
side is still very soft.

How do you manage to do this? Am I getting it wrong or using the wrong
equipment?

Thanks!


On 7/23/2016 9:40 PM, Nicole Massey via Cookinginthedark wrote:

The name of the pan is a griddle. When making pancakes I go for "hot cake"
sized, around 2.5-3 inches in diameter, and I don't overfill the griddle
so I have room to turn them over without landing on another one of them.
This depends on your griddle -- if you have a larger one, like my two
burner Circulon model, you can do this with the six inch "pancake" size
too. Anything bigger than that, which are sometimes called "flapjacks" or
griddle cakes, will probably require pan flipping, and I don't know many
blind folks who want to try to flip pancakes by launching them into the
air. Note that these are much easier for us to do with a clamshell grill
that has removable plates and one of them is a set of flat plates -- in
that case it's pretty much like cooking a waffle -- pour the batter on the
surface, close it, and time it .

-Original Message-
From: Parham Doustdar via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 23, 2016 11:57 AM
To: [cookinginthedark@acbradio.org] 
Cc: Parham Doustdar 
Subject: [CnD] Question: how do you cook and flip pancakes?

Hi all,

I’m curious to know how you make pancakes. I would really appreciate it if
you go more into the process of flipping it on the wide, flat pans made
for cooking pancakes.

Thanks!


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Re: [CnD] suggestions needed

[olb--- via Cookinginthedark]

John, here is the method taught to me by my mother when I was 8 years old.

If what you want to dice is more oval or long than round, and let's add
square in shape like luncheon meat, cut vertically with a good sharp
vegetable knife into strips.

Then turn the strips 90 degrees, or so that the cut edges are lined up
perpendicularly. Then cut from right to left while the meat or vegetable
strips are still on the counter.  Depending upon the size of dice you want,
for small, cut moving the knife very slightly as you go across, making small
strips; then do the same when you turn the meat or veg around.  Do this
turning using both hands and carefully moving the whole slice as described
above.

To dice round vegetables or meat, slice one slice at a time, and dice as
described above.

Hope this helps.

CB:  The Old Leather Bat


- Original Message -
From: "Sheila Young via Cookinginthedark" 
To: 
Cc: "Sheila Young" 
Sent: Monday, April 25, 2016 5:34 PM
Subject: Re: [CnD] suggestions needed


I have an awesome Tupperware chopper that works great.


-Original Message-
From: John McConnell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, April 25, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell 
Subject: Re: [CnD] suggestions needed

Hello Sugar:
How does one dice things. I would love to do that, but cannot always get
perfect outcome.
Thanks.

Blessings to you as well.

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 21, 2016 4:22 PM
To: cookinginthedark@acbradio.org
Cc: Sugar 
Subject: Re: [CnD] suggestions needed

Here is my macaroni salad:
Sugar’s Macaroni salad

For a crowd:
2lbs of pasta, your choice(I use lg. elbow ½ yellow bell pepper,diced ½ red
bell pepper,diced 3celery sticks,diced ½ red onion, diced
1 can of Large pitted black olives, sliced(drained) Mayo(according to taste
Salt & pepper to taste
1 teaspoon garlic powder

Instructions:
In a large pot, fill with water adding salt and garlic.
Once it has a rolling boil, add the pasta.
Leave for about 10-15 minutes, checking for doneness and softness.
Once soft, but not falling apart, drain the water,(rinse if desired) Place
pasta in a large bowl, adding mayo and the veggies little by little.
Mixing gently, tasteing for more salt if needed.
Keep adding pasta, mayo, veggies and salt until satisfied.
Remember that it is best to make the night before, letting the flavors sit
in, and in the morning, check for dryness or taste.
Note”
It is always better to be a little on the dry side, that way in the morning,
you may add mor mayo because if you add to much then it is much difficult to
make right;if this does happen, just boil more water and make more pasta.

There is speaking grace. Colossians 4:6 says, “Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man.”
~Blessings, Sugar


-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 21, 2016 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] suggestions needed

How about potato salad?  Or a pasta one?
I also have a trifle recipe that would feed quite a few that I just made
recently. It's good and easy. No cooking required.
I'll paste it here.
ANGEL STRAWBERRY BANANA TRIFLE

INGREDIENTS:

1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:

Prepare pudding with milk according to package directions.
In a glass serving dish (or trifle bowl) layer half the cake pieces, half
the pudding, half the bananas, half the strawberries and half the whipped
topping. Repeat layers.
Cover and chill in refrigerator 4 hours before serving.

- Original Message -
From: "Laury-Johnson, Shawnese (LARA) via Cookinginthedark"

To: 
Cc: "Laury-Johnson, Shawnese (LARA)" 
Sent: Thursday, April 21, 2016 7:04 PM
Subject: [CnD] suggestions needed


Hello all I am attending a pot luck and have been asked to bring something
for approximately 25 to 30 people. Does anyone have suggestions for
something that is quick and easy to make that is also inexpensive and that
doesn't take a long time to make please send. It can be something that can
be part of the main meal or a dessert. So far all I know is that someone is
bringing pulled pork and macaroni & cheese.
Thanks
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Re: [CnD] eggnog

[olb--- via Cookinginthedark]

My Dad used to have this eggnog recipe that my Mom would whip up every 
workday morning for his breakfast.


I think this would suit your purpose in that there is no egg separation.

This recipe serves 1.

Crack 1 egg into a blender.

Add 1 cup milk
pinches of cloves, cinnamon and/or nutmeg
2 heaping tsp brown (or white depending upon your preference) sugar
and 1 tsp vanilla (or flavour extract of your choice).

Blend until smooth.

Pour into a tall glass or beer mug.

Bon appetit.

CB:  The Old Leather Bat


- Original Message - 
From: "Mike and Jenna via Cookinginthedark" 

To: 
Sent: Monday, December 21, 2015 9:23 AM
Subject: [CnD] eggnog



Hi,

As I am a bit lazy I am looking for a recipe for eggnog that doesn't 
require
separating eggs. I would like it to have cloves as well. I had one once 
but

cannot find it.

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Re: [CnD] Fingerling Potatoes

[olb--- via Cookinginthedark]

How about cooking in boiling salted water until just past the raw stage.

Then cutting them crosswise or lengthwise into slices or strips and then 
frying them in a little shortening or oil.  Add just a bit of butter for the 
enhancement of the flavour.


Another idea is to cut the raw potatoes into suitable slices; then make a 
white or cheese sauce, pour over potatoes in a casserole dish, and add some 
breadcrumbs blended with melted butter.


Bake uncovered at 350 dg uncovered until crumbs are nice and brown, sauce is 
bubbly and potatoes are cooked through.


The final idea is to boil the potatoes until just cooked; then melt a couple 
tbsp butter, mix in some garlic or onion powder, and pour this over the 
drained potatoes.


Mix through carefully while on low heat to keep hot, with either a slotted 
spoon or a flat round spatula with holes in it.


CB:  The Old Leather Bat


- Original Message - 
From: "Sandy via Cookinginthedark" 
To: ; "'Debbie Deatherage'" 


Sent: Tuesday, September 22, 2015 10:26 AM
Subject: [CnD] Fingerling Potatoes



Does any one have ideas of how to use those little fingerling potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Debbie Deatherage via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 21, 2015 10:16 PM
To: cookinginthedark@acbradio.org; Wendy
Subject: Re: [CnD] Egg cooker

I don't have one, I work with someone who does. She says it's good! She is
totally blind.

Sent from my iPhone


On Sep 20, 2015, at 12:19 PM, Wendy via Cookinginthedark

 wrote:


Has anyone had experienced with the Eggspress Egg Cooker sold on QVC. It

makes omelets & poaches eggs, which I have difficulty with?

Wendy
-Original Message-
From: L. Urie via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, September 20, 2015 9:27 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] ISO Sex in a pan

Hi,

Someone had posted this recipe a long time ago.  However, I lost it when
my old pc packed up.  If it could be reposted, it would be much 
appreciated.


Thanks

Lee

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Re: [CnD] Transparent Onions

[olb--- via Cookinginthedark]

When you can just smell that the onions are just beginning to fry - after 
about 2 to 5 minutes from beginning the saute process - and also when the 
onions are barely tender (crisp tender in recipe lingo) then that is when 
the onions are transparent, in my humble opinion.


Now isn't that the longest sentence you all have ever seen in a while?

CB:  The Old Leather Bat


- Original Message - 
From: Jael via Cookinginthedark cookinginthedark@acbradio.org

To: Cooking in the Dark cookinginthedark@acbradio.org
Sent: Saturday, August 15, 2015 1:33 PM
Subject: [CnD] Transparent Onions



Greetings everyone!

I was wondering if anyone had a trick of sorts to know if the onions
on a skillet are transparent as some recipes call for that.

Maybe an estimated time based on heat level, etc. I usually just add
other ingredients after a few minutes, but I know there has to be a
better way than just guessing.

Thanks in advance!
Jael
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Re: [CnD] Different colored onions

[olb--- via Cookinginthedark]

I know that white onions are the strongest and hottest.

Red and yellow onions are sweet; but I don't know which of these 2 colours 
is the sweeter.


CB:  The Old Leather Bat


- Original Message - 
From: Kerry Friddell via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Thursday, May 07, 2015 1:22 PM
Subject: [CnD] Different colored onions



I know there are different colored onions. Which color is sweet. What other
colors is different taste or spicy and etc?

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Re: [CnD] Fudge Disaster: Please Help!

[olb--- via Cookinginthedark]

Niffa, if the consistency of the fudge was like peanut butter, an idea I 
have is if you again experience this happening, use this as a sandwich 
filling for cookies, or between cake layers.


Or simply eat it open faced on digestive, or other plain cookies or 
crackers.


Carol B.


- Original Message - 
From: Niffa Nagengast via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; desi noller desiandca...@q.com
Sent: Tuesday, December 23, 2014 12:35 AM
Subject: Re: [CnD] Fudge Disaster: Please Help!



Hi Desi,

I recently had a fudge disaster of my own.  I made pumpkin fudge with 
a friend and ended up using too much pumpkin.  It tasted good, but was 
very loose and had the consistency of peanut butter.  I ate it but didn't 
like the consistency at all.  I too have made fudge all of my life with 
wonderful results.  Chocolate chip packages usually have good recipes for 
fudge on them.  The ones I've made start out with about 3 cups of sugar 
and 2/3 cup of evaporated milk.  Stir that together and cook until it is 
at a rolling boil.  Add 1/2 cup marshmellows, one 10-12 ounce package 
chocolate chips, 1 teaspoon of vanilla, and 2 tablespoons butter.  Turn 
off the heat before you add those other ingredients.  Stir until 
everything is melted.  Add in vanilla last.  Let cool and when it is warm, 
pour into desired pan covered in waxed paper.  Hope this helps.  Turns out 
great every time.  Also, look for fodges you don't have to cook that use 
powdered sugar and cocoa

powder.  Merry Christmas to everyone!

On Mon, 12/22/14, desi noller via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


Subject: [CnD] Fudge Disaster: Please Help!
To: cookinginthedark@acbradio.org
Date: Monday, December 22, 2014, 9:01 AM

Hi Eyone,

For some reason this year, each recipe of fudge I have tried
to make this year has been a disaster! I have made fudge all
of my life, and I have no idea why doing so has been so
difficult this time around! Out of 3 batches I have tried
thus far, only one has been salvageable! I have a feeling it
may be that I am now using an electric stove where I always
used a gas stove before. Anyway, I've even tried Microwave
fudge, but even though I thought I was being extremely
careful, it still turned out grainy. I'm looking for
something that has the flavor and consistency of Marshmallow
Cream Fudge or (Fantasy Fudge) that is as simple as possible
to make. Any help would be greatly appreciated!

Merry Christmas!

Desi

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Re: [CnD] pumpkin Pie Disaster?

[olb--- via Cookinginthedark]

Claudia, why don't you cut and sample a piece of one of the pies just to see 
the result.


If indeed if the filling is way too thin because of the lack of the eggs, 
then it will be a costly lesson not to get distracted in the kitchen.


CB:  The Old Leather Bat


- Original Message - 
From: Claudia via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Penny Reeder' 
penny.ree...@gmail.com

Sent: Wednesday, November 26, 2014 8:59 AM
Subject: [CnD] pumpkin Pie Disaster?



I am so upset!

I have made pumpkin pies for years, with no issues.
Last night, I made 6 pies, and all appeared well!
However, I just realized this morning that I forgot to put one egg, in the
batter for each one!
I truly don't know what happened, but distractions in the kitchen are no
good, when it comes to this!
They seem fine, but now, I'm not so sure I want to distribute them!

Claudia

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Re: [CnD] recipe requests

[olb--- via Cookinginthedark]

Sylvia, you were mentioning ham brioche.

Well, I do have an idea for you that you might try.  This is a Ham Bread, 
which I used to make, and my family gobbled it up quick as a wink.


First of all, either make your own bread dough, or buy it frozen.

Next, if you're making your own bread dough, let it rise till double in 
bulk.  Then punch down.  With the frozen, let thaw and then let rise (or 
follow package instructions to this point).


After punching dough down, shape into a rectangle big enough to encase and 
securely wrap a small precooked ham.


Place wrapped ham seam side down in a baking pan or on a greased cookie 
sheet.  Cut a few shallow slashes in the top.  Cover and let rise again till 
double in bulk.  Then bake at 375 degrees F for about 45-60 minutes, or 
until bread sounds hollow when tapped with your fingers.


Voila!  Let cool in pan for about 10 minutes.  Turn out onto wax paper on a 
counter; spread with a bit of butter while still warm.  Let cool completely; 
then slice and enjoy.


Accompany with sauce or glaze of your choice.

CB:  The Old Leather Bat


- Original Message - 
From: Sylvia Perez via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Sunday, November 16, 2014 10:07 AM
Subject: [CnD] recipe requests



I am looking for some new and yummy Thanksgiving recipes.
I saw something on some cooking show about a Ham Briosh-anyone have a
recipe.
I generally make a simple cranberry sauce, sweet potato sueffle, green
bean casserole, corn casserole, and of course turkey/stuffing.
Ideas welcome.

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Re: [CnD] ways of eating some foods

[olb--- via Cookinginthedark]

The way I see it when it comes to pizza, no matter what the toppings are, or 
how other people eat it, fingers were made before forks and knives.  Whoever 
can easily saw through a pizza crust with a fork and knife anyway without 
making a heck of a mess?


As for french fries or tater tots, unless the fries in particular are rock 
hard, I would use a fork.


CB:  The Old Leather Bat


- Original Message - 
From: Will Henderson via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Saturday, November 08, 2014 12:06 AM
Subject: [CnD] ways of eating some foods


I'm sorry for being full of questions but being so young and 
inexperienced,

I keep running into interesting situations that make me question.



I've noticed that when I'm eating pizza with certain sighted friends, they
eat it with a fork and knife.  I guess I'd never thought of that because I
was never told, and I'd always thought of pizza as a thing to eat with my
hands and not worrying about a fork.  Is there a more socially appropriate
way of eating pizza?



And, what do people here do regarding something simple.like French fries 
or

tater tots.  I've always eaten them with my fingers.  But, again, with
sighted friends, I am not sure if that's always appropriate.  And, what do
you do with something like ketchup where you don't have a little bowl or
container for separate dipping?  I ask because I go to a place that sells
great burgers and sandwiches and tater tots.  The plate is covered with 
the

sandwich and then tots but hardly any room for a little ketchup container.
What do people do to have the ketchup on the tots, and do people eat them
with their fingers even if there's ketchup on the fries?

I'm sorry.

Will



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Re: [CnD] A question about microwaved baked potatoes

[olb--- via Cookinginthedark]

Brittany, here is the method for a recipe for baked potato in the microwave.

This is from allrecipes.com and this is for 1 potato.

If you want to make more than one, put the desired amount on a microwave 
safe plate; check for doneness with a fork as you might have to add a minute 
or so for each potato.  Okay, here is the Google method.  Hope this helps.


Scrub the potato, and prick several time with the tines of a fork. Place on 
a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue 
to cook for 5 more minutes. When the potato is soft, remove from the 
microwave,
and cut in half lengthwise. Season with salt and pepper, and mash up the 
inside a little using a fork. Top the open sides with butter and 2 
tablespoons
of cheese. Return to the microwave, and cook for about 1 minute to melt the 
cheese.


Top with remaining cheese and sour cream, and serve.

CB:  The Old Leather Bat


- Original Message - 
From: Jan via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Brittany Simpson' 
autumnrain...@att.net

Sent: Tuesday, October 07, 2014 4:15 PM
Subject: Re: [CnD] A question about microwaved baked potatoes



You should cook it a bit less. I think it's a bit overcooked.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Brittany Simpson via Cookinginthedark
Sent: Tuesday, October 07, 2014 8:12 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] A question about microwaved baked potatoes

Hello all,
I really need some help from some of you more experienced cooks out there.
I feel like this is a really dumb and very basic question, but I'm going 
to

ask it anyway because apparently I'm doing something wrong and I need to
find out what it is.  I am not an experienced cook but I'm not a beginner
either, and there are a lot of things that I can do in the kitchen and do
very well.  But something I would like to do very well and can't seem to 
is
make baked potatoes in the microwave.  What I've been doing is picking out 
a

potato, and it's usually a kind of small or medium sized potato.  I poke
holes in it all over with a fork after washing the potato off under 
running

water.  Then I wrap the potato in a paper towel and microwave it from
between 4 and 5 minutes.  What keeps happening for some reason is that the
inside of my potato mostly gets done but a very small portion of the 
potato

becomes very tough and very difficult to eat.  Like...very hard to chew.
Most of the rest of the pota  to is okay, but what I want is to be able to
eat the whole potato, not just most of it but all of it, I don't like
wasting food in any way.  So could someone please tell me what I might be
doing wrong and what I could do differently to perfectly bake a whole 
potato

in the microwave?
Thanks in advance,
Brittany
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Re: [CnD] How to cut raw vegetables

[olb--- via Cookinginthedark]

Generally, I use a vegetable or paring knife to cut vegetables.

To cut carrots julienne style, first, cut carrots crosswise into manageable 
lengths.


Then cut each length lengthwise in half.  Lay the flat or cut side of the 
carrot down on the work surface and cut into narrow strips.


This is the julienne effect.

Hope this helps.

CB:  The Old Leather Bat


- Original Message - 
From: Vicki via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Wednesday, October 08, 2014 6:01 PM
Subject: [CnD] How to cut raw vegetables


Can anyone describe how to cut vegetables, say raw carrots julienne style? 
I have a recipe that says to do that. I'm wondering what tool does that or 
maybe somebody could please give a description of what it is. Thanks.




As Always, Vicki
To get information on how to purchase my CD write me at:
keysfore...@comcast.net
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Re: [CnD] freezer cherry jam

[olb--- via Cookinginthedark]

Fruit pectin is a thickening agent used primarily in making jams.

Using fruit pectin thus thickens the jam, making it spreadable, rather than 
runny.


CB:  The Old Leather Bat


- Original Message - 
From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; Colleen hers...@bresnan.net
Sent: Monday, July 28, 2014 9:57 PM
Subject: Re: [CnD] freezer cherry jam



What's fruit pectin?

Sent from my iPhone

On Jul 28, 2014, at 6:05 PM, Colleen via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


I've made this

.
Freezer Cherry Jam

Ingredients :

Table with 3 columns and 4 rows
2
cup
chopped cherries, pit and finely chop
4
cup
sugar
3/4
cup
water
1
box
fruit pectin
table end

Method :
List of 8 items
. Rinse clean plastic containers and lids with boiling water.
. Place fruit into a large bowl.
. Measure sugar into separate bowl. (Scrape extra sugar off cup to level 
for

exact measure).
. Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally.
. Mix water and
fruit
pectin
in small
sauce
pan. (It may be lumpy before cooking.) Bring mixture to boil over high 
heat,

stirring constantly.
. Continue boiling and stirring for 1 minute.
. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3
minutes. (A few sugar crystals may remain.)
. Fill all containers to within 1/2 of tops. Wipe off top edges of 
containers;

quickly cover with lids. Let stand at room temperature for 24 hours, then
place in freezer. After opening, store in refrigerator.
list end
If you're lucky enough to be Irish, you're lucky enough!


begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I3CI#;VQL
F965N#0I2158Z,C Q-# W,CE4,# P-3 S6@T*14Y$.E9#05)$#0H`
`
end

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Re: [CnD] freezing raw veggies

[olb--- via Cookinginthedark]

Nancy, based on my cooking experience, I wouldn't freeze these veggies raw, 
because when they thaw out, (especially in the case of celery) they lose 
their original texture and become wilted and soggy.


CB:  The Old Leather Bat


- Original Message - 
From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Friday, June 13, 2014 7:12 AM
Subject: [CnD] freezing raw veggies



Hi everyone,
Can I freeze raw chopped carrots and celery successfully? I realize I 
could saute then freeze.

Thanks,
Nancy Martin
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Re: [CnD] Coconut Pie

[olb]

I would say that you can tell if this mixture is lemon coloured by its all 
round blended texture when mixed (preferably with an electric mixer).


The eggs would make the texture light, yet firm; the mixture itself would be 
thick, as in a pie filling.


CB:  The Old Leather Bat


- Original Message - 
From: Charles Rivard wee1s...@fidnet.com

To: cookinginthedark@acbradio.org
Sent: Tuesday, April 22, 2014 8:27 PM
Subject: Re: [CnD] Coconut Pie


How will a blind person know when this salt, egg and sugar mixture is 
lemon colored?  Have you, personally, made this?  Thanks.


---
Be positive!  When it comes to being defeated, if you think you're 
finished, you! really! are! finished!
- Original Message - 
From: SL Hannah slhannah2...@gmail.com

To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Tuesday, April 22, 2014 6:39 PM
Subject: [CnD] Coconut Pie



   Coconut Pie

1 1/2  Cups  Sugar
2Eggs
1/2  Teaspoon  Salt
1/2  Cup   Margarine -- softened
1/4  Cup   Flour
1/2  Cup   Milk
1 1/2  Cups  Grated Coconut

Beat together sugar, eggs, and salt until lemon colored.
Add margarine and flour and blend well.
Beat in milk then fold in 1 cup of coconut.
Pour filling into 9 unbaked pie shell.
Top with remaining coconut.
Bake in 325 degree oven for 1 hour.

- - - - - - - - - - - - - - - - - -

NOTES : This is a delicious tried and true recipe.


---
This email is free from viruses and malware because avast! Antivirus 
protection is active.

http://www.avast.com
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Re: [CnD] Cake Mix Question

[olb]

I'm fairly certain that these products have an expiry date somewhere on 
their information on the box.


My suggestion is either to find out that info, or since it has been more 
than a year since you've had it, just toss it!  The leavening agent in this 
mix would have been long since ineffective anyway.


CB:  The Old Leather Bat


- Original Message - 
From: Sherri Crum sssmile...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Thursday, April 10, 2014 1:08 PM
Subject: [CnD] Cake Mix Question



Hi Folks,

I'm hoping someone here can help me.

I have a vanilla cake mix that was purchased in Sept. 2012. Should I
take a chance and use it, or should I toss it?

Anyone ever baked a cake mix that was of this age?
Thanks for any feedback.


Sherri
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Re: [CnD] Tonight's meal

[olb]

Nicole, if you aren't alerigic to Old or Very Old Cheddar cheese, I would 
use that rather than the Blue Cheese.


The Feta is too crumbly in texture and it is too mild in flavour compared 
with the Blue cheese.


CB:  The Old Leather Bat


- Original Message - 
From: Nicole Massey ny...@gypsyheir.com

To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net
Sent: Friday, February 07, 2014 1:02 PM
Subject: Re: [CnD] Tonight's meal



Do you think this would work by replacing the blue cheese with feta? I
haven't cooked with feta in the past, and I'm allergic to blue cheese. (ER
trips after dinner are such a bother)


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ
Sent: Friday, February 07, 2014 10:23 AM
To: citd
Subject: [CnD] Tonight's meal

Tonight I will be fixing angel hair pasta with chicken.
Will take to chicken breast and cut them down the middle lengthwise.
Add a little olive oil to one of my many cast iron skillet. ( about 1
tablespoon of oil). Will get the skillet hot and cook the chicken 3
minutes per side. Than pour in a 1/3 cup of white wine and let it
reduce itself by half. on a low heat or simmer. (About 8 minutes)  Now
add the  2/3 cup of blue cheese and 3/4 cup of heavy cream to the
skillet and simmer for about another minute.  Add a little white pepper
to the dish. Place skillet in preheated oven @ 375 F and let bake for
another 10 to 12 minutes. Serve over the angel hair pasta. and enjoy
with a leafy salad and don't forget  the glass of white wine..
RJ

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Re: [CnD] Flipping and flattening in a pan

[olb]

Hi, Parham.

If I'm frying eggs or pancakes in a frying pan, I use my square electric 
Dutch Oven because of its shape and depth.


But you can still do this with a round pan.

I never cook more than 2 eggs or pancakes at one time, as there is that much 
less risk of everying melding together.  Put 1 desired amount of pancake 
batter or 1 egg at the 12 o'clock position, and the second one at eigher 
5:00 or 4:00.


When I hear from the sound of sizzling or bubbles (in the case of the 
pancake batter) that it is time to flip, I use a wooden spoon turned 
sideways so that it is like a blade as a guide to center the desired food 
onto the spatula.  Then I flip so that the food will land in as close to the 
original spot that it started out at.


I hope that this will be of help to you.  As for flattening, these items 
will assume their own flat shape when flipped.


CB:  The Old Leather Bat


- Original Message - 
From: Parham Doustdar parha...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Wednesday, January 29, 2014 4:48 AM
Subject: [CnD] Flipping and flattening in a pan


Hi,

I am curious how you guys handle flattening and flipping in a pan. I have 
trouble holding a flat object using a spatula, and when that’s done, I have 
trouble separating different flipped objects so that they are not 
overlapping.


Is there a way to ensure this is done properly, or do I just need to learn 
through repetition?


Thanks.
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Re: [CnD] Cheese Cake

[olb]

Blain, if you don't bake the cheesecake in a springform pan, you can use a 
Bundt pan.


CB:  The Old Leather Bat


- Original Message - 
From: Blaine Deutscher b.deutsc...@telus.net

To: Cooking in the Dark cookinginthedark@acbradio.org
Sent: Friday, January 10, 2014 4:26 PM
Subject: [CnD] Cheese Cake


Hello. I was looking over a recipe for Cheese Cake and was wondering when 
it

says Pour batter into a lightly greaced baking dish what kind of a dish
would you use?  I'll send the recipe later.

Blaine
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Re: [CnD] Dale's stuffing

[olb]

Nancy, how about red, yellow or green sweet peppers, or chopped water 
chestnuts?


CB:  The Old Leather Bat


- Original Message - 
From: Nancy Martin nm72...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Monday, December 02, 2013 5:11 PM
Subject: [CnD] Dale's stuffing



Hi everyone,
I got curious enough to listen to the cnd show where Dale makes his famous 
sausage, apple, and pecan stuffing. My question is what can I substitute 
for the mushrooms,?

Thanks,
Nancy
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Re: [CnD] Carrot Soup

[olb]

Shannon, would you please send the address of this Web Site?

CB:  The Old Leather Bat


- Original Message - 
From: Shannon Hannah shannonhanna...@gmail.com

To: Cooking in the dark cookinginthedark@acbradio.org
Sent: Wednesday, November 13, 2013 10:59 AM
Subject: [CnD] Carrot Soup


In Canada the 2014 Milk Calendar will be in many news papers this weekend. 
I went to the web site for this recipe where there is all the recipes from 
Milk Calendars dated back to 1974.


Carrot Soup
Homemade soup fits the bill for a quick weeknight dinner, lunch packed up 
and ready to heat or a starter for a weekend meal. The sweet taste of 
carrots accented with cheese and milk will please all members of the 
family.


   3 cups  shredded carrots (about 5)
   1/2 cup  chopped onion
   2 tsp  dried parsley flakes
   1 cup  reduced-sodium chicken broth
   3 cups  milk
   2 tbsp  butter
   2 tbsp  flour
   1 1/2 tbsp  salt
   1/2 tsp  granulated sugar
   1/4 tsp  pepper
   1/2 cup  shredded Canadian Cheddar cheese

In a large saucepan, combine carrots, onion, parsley and broth; cover and 
bring to a boil over medium-high heat. Reduce heat and boil gently for 
about 10 min or until carrots are soft.


In a large glass measuring cup or bowl, heat milk in microwave on 
medium-high (70%) power for 3 to 5 min or until steaming.


In a small, microwave-safe bowl, melt butter on medium-low (30%) power for 
1 to 3 min, until melted; whisk in flour, salt, sugar and pepper. 
Gradually pour into warmed milk, whisking constantly.


Gradually pour hot milk mixture into carrots, stirring constantly. Cook 
over medium heat, stirring often, for about 5 min or until soup is 
thickened. Remove from heat and stir in Cheddar. Ladle into warm bowls to 
serve.


Recipe from Anne Friesen, dairy farmer from Morden, Manitoba.
In the 2014 Milk Calendar
www.milkcalendar.ca
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Re: [CnD] tip for knowing when a cheesecake is done, plus crust question

[olb]

Alex, the egg wash is a very good idea.

But you could also sprinkle a very light coating of graham cracker crumbs 
into the crust before baking as well.  The crumb sprinkle would hold the 
juice from the filling, leaving the bottom of the crust intact.


Try either idea and choose the one you prefer.

Carol B.


- Original Message - 
From: Alex Hall mehg...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Sunday, September 22, 2013 8:17 PM
Subject: [CnD] tip for knowing when a cheesecake is done, plus crust 
question




Hi all,
The other day I asked about knowing when a cheesecake is done based on 
cracks. It turns out that you can do a simple knife test to figure this 
out. Insert a butter knife (gently) into the center of the cheesecake. If 
it comes out with daubs of filling clinging to it, the cake is not done. 
If it comes out with a thin, even layer of partially set filling, it is 
done. If it comes out totally clean, you're probably in trouble. smile 
This worked on a pumpkin cheesecake, but I see no reason it would not work 
on other types as well.


Now, the question. The cake I made used a Graham  cracker crust, my 
favorite ever. The next day, though, the crust was getting soggy on the 
bottom, which is too bad since the next day is really the best time to eat 
a cheesecake. I read online that you can lightly brush the crust with egg 
wash before blind-baking it, and I'll try that next time, but does anyone 
have any other tips for keeping your crumb crusts crunchy while letting a 
custard-based dessert set? Thanks.



Have a great day,
Alex (msg sent from Mac Mini)
mehg...@gmail.com



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Re: [CnD] blindness? a disability? - Re: Red lobster Biscuits

[olb]

Right on the money, Charles!

And people who don't think that blindness is a disability sure change their 
tunes when it comes to income tax time, or 2 for 1 fares on certain modes of 
transportation; not to mention grabbing a handicapped sticker to put on a 
car so they can park close to the mall.


CB:  The Old Leather Bat


- Original Message - 
From: Charles Rivard wee1s...@fidnet.com

To: cookinginthedark@acbradio.org
Sent: Friday, August 23, 2013 7:27 PM
Subject: [CnD] blindness? a disability? - Re: Red lobster Biscuits


I do consider it a disability because there are things that we, because of 
blindness, just flat cannot do.  Driving, viewing the Heavens through a 
telescope, experience colors firsthand, and so on.


--
If guns kill people, writing implements cause grammatical and spelling 
errors!
- Original Message - 
From: Benjamin Olson silverbo...@me.com

To: cookinginthedark@acbradio.org
Sent: Friday, August 23, 2013 4:00 PM
Subject: Re: [CnD] Red lobster Biscuits



Wholeheartedly, again, I agree.
I will say just this…
do not use your blindness as a… DIS-ability, It is a DIF-ability. 
Meaning, we do things differently


On Aug 23, 2013, at 3:51 PM, Nicole Massey ny...@gypsyheir.com wrote:

Which is your right. For yourself.
(The following isn't my signature line)
Expectations decrease joy.
Your right to swing your fist ends where my nose begins. Robert A. 
Heinlein
Many blind folks have a hard enough time being comfortable doing 
something in a complex environment like a kitchen, that it's not 
productive to place additional restrictions in the way. Let's promote 
food preparation in its myriad forms here and help to empower folks.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Benjamin Olson
Sent: Friday, August 23, 2013 3:49 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Red lobster Biscuits

You're absolutely correct Nicole.
However, I draw the line at the distinction between buying an entire
box in the store, and buying separate boxes to combine later at home.

On Aug 23, 2013, at 3:43 PM, Nicole Massey ny...@gypsyheir.com wrote:

All cooks and chefs use prepared ingredients in their cooking, so the
distinctions is spurious at best. If someone uses baking powder, spice
blends like curry or poultry seasoning, or anything in a can they're in
the same category as those you say only prepare something, it's just
a matter of degree. You do what you have to do to make it happen, and
with our visual roadblocks  making such distinctions seems more than a
little counterproductive.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Benjamin Olson
Sent: Friday, August 23, 2013 2:40 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Red lobster Bisqits

No, they are not making cakes. They are preparing cakes. As you will
note in the directions if you have ever read them, it does not say
anything about making. It says prepare.
Preparing is great, I do it all the time. There is a difference
between heating up an item, and actually making something from

scratch.


On Aug 23, 2013, at 2:35 PM, sayegh.m...@gmail.com wrote:

Thank you for saying that, I can be a lazy cook, and I love using

cake

and biscuit mixes. There is nothing wrong with using mixes.

Sent from my iPhone

On Aug 23, 2013, at 1:24 PM, Charles Rivard wee1s...@fidnet.com
wrote:


I guess the people who buy a boxed cake mix, bring it home, mix
whatever doesn't come in the box into the premeasured ingredients in

a

cake pan, and bake it aren't making cakes, then?  Not everyone makes
everything from scratch, you know?,

--
If guns kill people, writing implements cause grammatical and

spelling errors!

- Original Message - From: Benjamin Olson
silverbo...@me.com
To: cookinginthedark@acbradio.org
Sent: Friday, August 23, 2013 11:55 AM
Subject: Re: [CnD] Red lobster Bisqits



Really? Come on now… That's like saying you made hamburgers by

going

to McDonald's.


On Aug 23, 2013, at 11:52 AM, Mike and jean mjs1...@sc.rr.com

wrote:




I have seen some recipies on this list for Red Lobster bisqits.
Well, I have found n easier way to make these delicious treats.
Sams' Club sells Red Lobster bisqits mix.  there are three packs in
each box and each pack makes ten bisqits.  I have not tried this

yet,

however, my Mom said that the bisqits taste exactly like the ones
served by Red lobster.  You only have to add a cup of cheese and I
think some milk.  If anyone tries these, please let us know how

they

are.  Mike Exercise Daily Walk with God


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[CnD] Bread or Cheese Garlic Biscuits like Red Lobster

[olb]

Some days back, someone asked for recipes for bread and biscuits.

So I shall send some, and I hope you will like them.

CB:  The Old Leather Bat 

 Biscuits  (Like Red Lobster!)

 

This is such an easy bread to make just mix and bake, no need for any kneading, 
shape into one large or a few small loaves or drop the dough from a spoon onto 
a greased cookie sheet to make biscuits. 

 

Ingredients:

 

Yield:

1

loaf

 

2 cups original

Bisquick baking mix

3/4-1 cup shredded

cheddar cheese

3 tablespoons grated

parmesan cheese

1/2-1 teaspoon

garlic powder

1/2 cup

water,

plus

1 tablespoon

water

 

TOPPING

3 tablespoons melted

butter

1/2 teaspoon

garlic powder

(or to taste)

1 teaspoon italian seasoning (or to taste)

1 teaspoon

dried parsley

(or to taste)

 

Directions:

1

Set oven to 400°F (convection bake if possible).

2

Grease a foil-lined baking sheet.

3

In a large bowl mix/toss together the baking mix with grated cheddar cheese, 
Parmesan cheese and garlic powder.

4

Add in the water, and mix with hands until well combined.

5

Shape the dough into one oval-shaped loaf, or even better into smaller oval 
shaped balls, or drop heaping tablespoonfuls onto the baking sheet for biscuits.

6

Transfer to cookie/baking sheet.

7

Brush the tops and sides with melted butter; sprinkle with garlic powder, 
Italian seasoning and dried parsley.

8

At this point, let dough rest, covered loosely with plastic or a clean tea 
towel in the refrigerator for 20-25 minutes before baking.

9

Remove from fridge and bake for 25 minutes, or until brown in color (bake less 
time for smaller size balls or biscuits, the dough will spread when baked).

10

Remove from oven, cut in slices, serve warm.




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[CnD] Bread and/or Biscuit Recipes

[olb]

Blue Cheese and Red Onion Crescent Thumbprints 

 

INGREDIENTS:

 1 package (3 oz) cream cheese, softened

1/2 cup crumbled Gorgonzola cheese (2 oz)

1 package (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)

1/3 cup Fisher® Chef's Naturals® Chopped Pecans

1 teaspoon Crisco® 100% Extra Virgin Olive Oil

OR 1 teaspoon Crisco® Pure Olive Oil

1/3 cup finely chopped red onion

1 tablespoon balsamic vinegar

1/4 cup Smucker's® Apricot Preserves

1/8 to 1/4 tsp. dried thyme leaves

 

PREPARATION DIRECTIONS:

1.

Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with 
fork until blended.

 

2.

Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 
rectangle on cutting board; press perforations together to seal. Spread half

of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle 
half of the pecans evenly over cheese. Starting at 1 long side, roll up; press

seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; 
place cut sides down on ungreased large cookie sheet. Repeat with remaining

dough, cheese and pecans.

 

3.

Bake 14 to 17 minutes or until golden brown.

 

4.

Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; 
cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove

from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if 
necessary) and thyme; set aside.

 

5.

After removing rolls from oven, immediately press back of a teaspoon into 
center of each roll to make small indentation. Spoon slightly less than 1/2 
teaspoon

onion jam into each indentation. Remove from cookie sheet. Serve warm.

 

Broccoli Cornbread 

 

INGREDIENTS:

 1/4 cup Crisco® Pure Vegetable Oil, plus 1 tbsp., divided

1 1/4 cups milk or buttermilk

2 eggs large, lightly beaten

2 cups White Lily® Enriched Self-Rising White Cornmeal Mix

1/4 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1 1/2 cups shredded Cheddar cheese

2 cups finely chopped broccoli or frozen chopped broccoli, thawed

 

PREPARATION DIRECTIONS:

1.

HEAT oven to 425ºF. Add 1 tablespoon oil to 8 or 10-inch cast iron skillet or 
9-inch baking pan. Place in oven to preheat.

 

2.

COMBINE milk, 1/4 cup oil and eggs in large bowl. Add cornmeal mix, onion 
powder and black pepper. Stir until just moistened. Fold in cheese and broccoli.

 

3.

POUR into preheated skillet or pan. Bake 25 to 30 minutes. Cut into wedges.

 

Please note that there are 2 recipes in this message.



CB:  The Old Leather Bat 




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[CnD] Breads and/or Biscuits Recipes

[olb]

Buttery Bread Dough 

 

INGREDIENTS:

 1 package active dry yeast

1/4 cup warm water (110 to 115ºF)

1/2 cup warm milk (110 to 115ºF)

2 tablespoons sugar

1 teaspoon salt

1/4 cup Crisco® Butter Flavor All-Vegetable Shortening, softened

OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, 
softened

2 large eggs, lightly beaten

2 1/2 to 3 cups Pillsbury BEST® All Purpose Flour, divided

Crisco® Original No-Stick Cooking Spray

 

PREPARATION DIRECTIONS:

1.

DISSOLVE yeast in warm water; let stand 5 minutes

 

2.

BEAT milk, sugar, salt, shortening and eggs in medium bowl. Stir in the yeast 
mixture. Add 2 1/2 cups flour; beat well.

 

3.

TURN dough out onto a well-floured board; knead about 5 minutes, or until 
smooth and elastic, adding only enough flour to make dough easy to handle. Shape

dough into ball.

 

4.

SPRAY a large bowl with no-stick cooking spray; place dough in prepared bowl, 
turning to coat. Cover; let rise in warm place until doubled, about 1 1/2

to 2 hours. Punch down dough. Shape as desired.

 

BASIC LOAF

 

1.

COAT a 9 x 5 x 3-inch loaf pan with no-stick cooking spray. Roll dough to a 
rectangle about 1/4-inch thick and about 5 inches wide. Roll tightly along 5

inch side. Pinch seam and tuck sides under, again pinching seam. Place in 
prepared pan. Cover; let rise in warm place until doubled, about 1 hour.

 

2.

HEAT oven to 375ºF. Bake 30 to 35 minutes, or until light golden brown.

 

Makes 1 loaf. 

 

CB: The Old Leather Bat 




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[CnD] Breads and/or Biscuits Recipes

[olb]

Caramel Monkey Bread 

 

INGREDIENTS:

 1 (16 oz.) package Pillsbury® Hot Roll Mix

1 cup hot water, 120° to 130°F

2 tablespoons butter, softened

1 large egg

Crisco® Butter Flavor No-Stick Cooking Spray

1/2 cup coarsely chopped nuts

1 cup sugar

1 tablespoon ground cinnamon

1/3 cup butter, melted

2/3 cup Smucker's® Caramel Flavored Topping

3 tablespoons Hungry Jack® Butter Flavored Syrup

 

PREPARATION DIRECTIONS:

1.

PREPARE hot roll mix according to package directions using the hot water, 
softened butter and egg. Proceed through step 3. Allow dough to rest 5 minutes.

Coat 12-cup fluted cake pan with no-stick cooking spray. Sprinkle nuts in 
bottom of prepared pan.

 

2.

MIX sugar and cinnamon in shallow dish. Cut dough with sharp knife to make 
about 48, 1-inch balls. Roll in melted butter, then cinnamon-sugar mixture. 
Layer

in pan on top of nuts. Combine caramel topping and syrup. Pour evenly over top 
of dough.

 

3.

COVER loosely with plastic wrap and towel. Let rise in warm place 30 minutes or 
until doubled in size. Remove cover.

 

4.

HEAT oven to 350ºF. Bake 25 to 30 minutes or until golden brown. Immediately 
invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.

 

TIP

To make ahead: Prepare as directed through step 2. Cover loosely with plastic 
wrap and refrigerate up to 24 hours. Let rise at room temperature 1 1/2 to

2 hours or until doubled in size. Bake as directed in step 4.

 

Makes 12 servings. 

 

CB:  The Old Leather Bat 




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Re: [CnD] [Bulk] Need a little help, a cooking accident

[olb]

How about using a wet s o s pad on the burner; then rinsing it with fairly 
hot water.


This would be all the more doable if you could take the burner right out of 
the stove and return it when the rubber has gone.


CB:  The Old Leather Bat


- Original Message - 
From: Brittany Simpson autumnrain...@att.net

To: cookinginthedark@acbradio.org
Sent: Tuesday, March 12, 2013 6:07 AM
Subject: [Bulk] [CnD] Need a little help, a cooking accident



Hello list,
I'm kind of embarrassed to admit I did this, but tonight while cooking 
dinner, I placed a kitchen grips oven mitt on the stovetop after pulling 
something out of the oven.  Unfortunately I placed it too close to a 
burner that had just been used to boil frozen corn on the cob.  Only the 
edge of the oven mit touched the burner, but the burner was very hot and 
some of the oven mit melted onto the burner.  It's not a very substantial 
amount, only a tiny bit of rubber on a couple of the burner rings, but I'm 
not really sure how to get it off so I can cook with that burner again. 
Can anyone suggest the best way to get just a tiny smidge of melted on 
rubber?  the material may be silicone, I'm not entirely sure what the 
kitchen grips oven mits are made out of, I just need to get the itsy bitsy 
mess off my burner.  Any suggestions?

Thank you,
Brittany
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Re: [CnD] convection ovens

[olb]

Hello, Bill.

I am very experienced in the use of a convection oven, as I have had and 
made extensive use of one of these appliances for at least 10 years.


However, I have never made toast per se in a convection oven.  But I do feel 
that this oven would do the job well.  I would set the temperature at 400 
degrees f to toast the bread, bun, etc.


If I had the room in my kitchen now, I would definitely purchase another 
convection oven.  This appliance does such an excellent job of baking, 
roasting, or heating foods; and the beauty of this is that in most cases, 
like roasting meat or poultry, you don't even need a pan.


If the convection ovens of today have a flat screen, though, you may have to 
put Braille labels on it to successfully navigate it.


Hope this information is of help to you.

CB:  The Old Leather Bat


- Original Message - 
From: Bill Deatherage bi...@insightbb.com

To: cookinginthedark@acbradio.org
Sent: Thursday, January 31, 2013 9:19 PM
Subject: [CnD] convection ovens



Hello,
My wife and I are thinking about replacing the toaster oven which she has 
had for a while. we have been wondering if we should get another toaster 
oven or a convection oven.
We saw one on Cooking in the Kitchen with Dave on QVC.  I think it was 
about 120$. We are interested in other peoples experience.  We are also 
interested in something that is easy to use. Both of us are visually 
impared.

Thank you in advance.
Bill Deatherage

Sent from my iPad
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Re: [CnD] Devastated, Lost All of My Recipes!

[olb]

Dear Jeri,

Just now I found your original message, and when I looked, I did find that I 
have indeed spelled your name incorrectly.


I apologize for this and you can be sure that in any other messages I send 
you, I will make sure I spell your name the right way.


Sincerely,

Carol B.


- Original Message - 
From: Jeri Milton jjmil...@cox.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, January 23, 2013 8:34 AM
Subject: Re: [CnD] Devastated, Lost All of My Recipes!



Thank you for the information. I'll check it out. Yes, there was other
information on my note taker. All of my addresses and phone numbers. I 
guess

I'm what you can call and what my teen age step son always calls me, (old
school) or a bit old fashion. I didn't have any of it on a hard braille 
copy

tucked away neatly in a folder. A real actual folder, not the kind on a
computer! Lol! Kicking myself all over the place. All of it is 
replaceable,

it's just going to take time.

Jeri

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall
Sent: Tuesday, January 22, 2013 9:26 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Devistated, Lost All of My Recipes!

Wow, that's really horrible! I hope you didn't lose any other important
data... then again, is anything as important as how to cook good food?

As I've said before, consider using an online recipe site like
pepperplate.com, or at least copy your files to a PC with off-site backup.
If you have an iOS device, pepperplate.com is great because it has an app
that syncs with the website. There are other, similar services, but that's
the only one I've tried so far.
On Jan 22, 2013, at 11:12 PM, Vicki j.irel...@comcast.net wrote:


Oh bummer.  That happened to me once too.  Ug.
- Original Message - From: Jeri Milton jjmil...@cox.net
To: cookinginthedark@acbradio.org
Sent: Tuesday, January 22, 2013 8:02 PM
Subject: [CnD] Devistated, Lost All of My Recipes!



I'm so upset. I have all of my recipes on my very old note taker.
Nope, don't have any of them backed up on anything what so ever. I'm
kicking myself all over the place right now. Last night I was making
a casserole and had to keep checking my recipe. Well, the phone rang
and I was distracted, went to set the note taker down on the very
small counter, missed the counter and it hit the floor hard. Now, it
absolutely will not turn on. All of my recipes are gone. I may be
able to ship it out to get fixed, but the last time I did that all of
my files were lost. I don't even want to think about all of them that
were on there. Frowny face.  So, I may be asking for recipes that have

been posted previously. Sorry about that.




Jeri

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Have a great day,
Alex (msg sent from Mac Mini)
mehg...@gmail.com



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Re: [CnD] Spreading Peanut Butter, and Fancy Lines on Frosted Cakes and Brownies!

[olb]

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

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


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


Carol B.


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

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




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

Courage is Fear that has said its prayers.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of o...@rogers.com
Sent: Saturday, January 12, 2013 8:04 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] spreading peanut butter?


Sandy, I'm glad to have someone on the same side as myself regarding the
issue of using your finger to even out peanut butter spread or any type of
other substance like batter in a cake pan.

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


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

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


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

Carol B.


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

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



I know this sounds crazy, but if you have the knife moistened with
water,
it
will make it glide on bread more easily. I normally do not do peanut
butter
sandwiches, and my kids are all grown and not home, but it used to work 
on

bread or crackers. If you want to be sure it is spread evenly, wet one of
your other fingers to give it a good touch, and it also will glide really
smoothly!
The reason I said I do not do peanut butter is merely that I cannot stand
the stuff! I will make peanut butter cookies for folks.

Courage is Fear that has said its prayers.


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


Does anyone know a good way for a blind person to spread peanut
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Re: [CnD] question about freezing vegetables

[olb]

Helen, I would definitely go with Jan B.'s advice.

This is the way I learned to freeze vegetables from my Mom.

Carol B.


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

To: cooking-in-the-dark cookinginthedark@acbradio.org
Sent: Wednesday, December 12, 2012 7:14 AM
Subject: [CnD] question about freezing vegetables


Is it necessary to blanch vegetables before freezing? I bought 2 bunches 
of

broccoli this week, they were 88 cents a bunch. The produce employee said
she only puts about a tablespoon of water in a baggy, and puts the 
broccoli

in it. Does it go limp and mushy like frozen peppers do? Thanks if anyone
can help.

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Re: [CnD] Responding Directly to List Members (Was: the Our Special book)

[olb]

I just checked out the reply feature (control r) and found the E-mail 
address in the Edit field.


So, you could reply directly to the concerned individual by doing what I 
described above.


CB:  The Old Leather Bat


- Original Message - 
From: Tom Dickhoner tdickho...@fuse.net

To: cookinginthedark@acbradio.org
Sent: Sunday, December 09, 2012 5:07 PM
Subject: Re: [CnD] Responding Directly to List Members (Was: the Our Special 
book)



That's the problem with a list like this. It is hard to respond personally 
because you have to go all the way through the names to find the one you 
want. If you have a pc, it's even more difficult because you can't always 
find the list of names on the message.


-Original Message-
From: Nicole Massey ny...@gypsyheir.com
Sent: Sunday, December 09, 2012 1:51 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Responding Directly to List Members (Was: the Our Special 
book)


That would be great if the list was configured to include a person's email
in each message when you respond to it, but this list isn't configured 
that

way, so it can be rather difficult to find someone's personal email around
here.
Just saying...

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Ratzlaff
Sent: Sunday, December 09, 2012 12:51 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] the Our Special book

Hi
I thought if we are contacting one person about a particular thing, we are
to contact them off list.  If everyone contacted one person about one or 
two
items on list it would plug up everyone's inbox.  I  don't mean to be 
grumpy

at this time of year, but this would get out of hand if someone didn's say
something Linda

- Original Message -
From: Lora Leggett kc8...@comcast.net
To: cookinginthedark@acbradio.org
Sent: Sunday, December 09, 2012 7:32 AM
Subject: Re: [CnD] the Our Special book



Oh Nancy, if you can get to it before I do, that is good too.  If you
want, you can do the first one and I can do the second one.  I was really
surprised when I looked through the books and found out I knew a couple 
of


the people who submitted recipes.  Especially in the first one, our 
friend



Sandy submitted many of them, and then in the second one there are some
recipes from Vicki.  She was the first person I corresponded with in
Braille who was someone I did not know in school.
I will put up the sections of the second book this afternoon which are
pretty much like the first except the second book has a little more and 
is



larger.
We can work together on it, no problem.
Lora
- Original Message - 
From: Nancy Martin nm72...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Monday, December 03, 2012 9:34 PM
Subject: Re: [CnD] the Our Special book



Hi Lora and everyone,
I can post the contents of my Our Special cookbook to the list and if
anyone
would like specific recipes, I can write them. I have the first one
published. It has no microwave recipes. Since it's a busy time of year, 
I

figure I can help some too. I thought about posting the contents of a
section and seeing what recipes people might want. If this sounds like a
good plan, I'll begin in a couple of days. If my help is not wanted, 
just

let me know.

The main sections are as follows:

breads and muffins
cakes and frostings
casseroles
chicken dishes
cocktail goodies
cookies
desserts
hamburger dishes
relishes
meats
salads
salad dressings
soups
vegetables

hope this helps,
Nancy Martin
- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Monday, December 03, 2012 2:24 PM
Subject: Re: [CnD] the Our Special book


OK, I have not opened up the box yet to see if there are just magazines
or a
cookbook yet but I will get my lazy self busy because I guess I was
waiting
until closer to Christmas so I would have something to open up, LOL.
I got one box from earlier that has magazines from within the last year.
I
never had this magazine before but have heard about it for years.
I will write a note and let you guys know what is in this box.
Lora


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

To: cookinginthedark@acbradio.org
Sent: Saturday, December 01, 2012 10:40 AM
Subject: Re: [CnD] the Our Special book


Lora, I would love it if you would E-mail the contents from the 
cookbook

to me so that I could write to you and let you know which recipes I
would
like to have for my collection.

Thank you so much for your offer.

Sincerely,

Carol B.

E-mail Address:

o...@rogers.com


- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Saturday, December 01, 2012 9:41 AM
Subject: Re: [CnD] the Our Special book



I have just received some Our Special magazines and there may be a
cookbook in there, but I do not know the year of  its publication or
whether it was the first, second, or whatever.  I 

Re: [CnD] the Our Special book

[olb]

Lora, I would love it if you would E-mail the contents from the cookbook to 
me so that I could write to you and let you know which recipes I would like 
to have for my collection.


Thank you so much for your offer.

Sincerely,

Carol B.

E-mail Address:

o...@rogers.com


- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Saturday, December 01, 2012 9:41 AM
Subject: Re: [CnD] the Our Special book


I have just received some Our Special magazines and there may be a cookbook 
in there, but I do not know the year of  its publication or whether it was 
the first, second, or whatever.  I won't give them up, but if someone wants 
to know the contents or wants recipes, I can help.

Lora

--- Original Message - 
From: Allison Fallin afal...@cox.net

To: cookinginthedark@acbradio.org
Sent: Friday, November 30, 2012 11:28 PM
Subject: Re: [CnD] the Our Special book


I use it every year when I make pumpkin bread as gifts, and it's great. 
I'd
love to have a new copy of that book, because the Braille on my copy is 
so

worn.  If anyone has one they'd like to give away, I'd love to know about
it.
- Original Message - 
From: Nancy Martin nm72...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Friday, November 30, 2012 9:43 PM
Subject: [CnD] the Our Special book


Hi everyone,
If someone has a copy of that first Our Special cookbook put out by the
National Braille Press, I'd like your opinion on the pumpkin bread 
recipe.
It doesn't call for any oil, shortening or butter. All others I've read 
use

some kind of fat ingredient. Any thoughts would be appreciated.

On a similar note, if anyone knows where I could buy a copy of the second
Our Special cookbook put out by the National Braille Press, I'd be
interested.
thanks,
Nancy Martin
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Re: [CnD] COCONUT THUMBPRINT COOKIES

[olb]

Shannon, I don't think you should have substituted the shortening for 
margarine.


The shortening gives the body needed for these cookies, and it is butter 
flavoured.  So you are gaining, rather than losing anything by using it.


CB:  The Old Leather Bat


- Original Message - 
From: Shannon Hannah shannonhanna...@gmail.com

To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Sunday, November 25, 2012 8:44 PM
Subject: [CnD] COCONUT THUMBPRINT COOKIES


I just made these cookies and used margarine instead of the Crisco. The 
dough was too soft so I bumped up the flour to a full cup. After baking 
they were very good but too soft. I don't know if I need more flour or less 
margarine but I will make them again. I think this recipe has been posted 
before but I have posted it below.

Shannon

COCONUT THUMBPRINT COOKIES

1/2 cup butter flavor shortening
1/2 cup sugar
1 egg, separated
3/4 cup unsifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2/3 cup flaked coconut
1/4 cup jam or jelly
1 teaspoon. vanilla

Oven at 375 degrees. Grease baking sheets. Cream shortening, sugar, egg 
yolk

and vanilla. Combine flour, salt, baking powder. Add to creamed
mixture. Blend well. Form balls about 1 inch. Beat egg white and roll
ball in egg white and then in coconut. Place on baking sheet. Make
shallow depression with thumb in each cookie. Fill with 1/2 teaspoon
preserves. Bake 8- 10 minutes or until coconut begins to brown. Cool
on baking sheet 1 or 2 minutes. Makes 2 dozen.
Note:
I used 1 cup flour and Becel margarine
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Re: [CnD] Turkey Gravy Suggestions Please!

[olb]

Desi, how about this?

Put the gibblets into a saucepan.

Cover with cold water, at least 2 cups or more, depending on how much gravy 
you want.  The amounts I will give here are for 2 cups water.


Dissolve (for a rich or strong-tasting gravy) 3 chicken bouillion cubes, or 
3 good-size tsp of chicken bouillion powder into the water and gibblets.


Bring to a boil.  Cover and simmer for about 1 hour, or until the gibblets 
are well cooked and there is a nice aroma.


Remove from heat and let cool.

Take the gibblets from the pan and, if you wish to use them as part of the 
gravy, chop finely in a food processor.  If you don't wish to include the 
gibblets as part of your gravy, simply do like I do - eat them.


Now, for making the gravy:

Melt 2 tbsp butter or margarine in a saucepan.

Add and stir in 2 tbsp of flour until mixture forms a smooth paste.

Then add your 2 cups of broth.  Stir constantly over medium high heat till 
the mixture starts to boil.


Then turn down the heat to medium, continuing to stir till the mixture 
thickens.  (at least a couple of minutes to cook the flour)


Remove from heat and let stand for a couple of minutes before pouring into a 
gravy boat or small bowl.  Remember, if you are using more broth, portion 
your ingredients accordingly.


This amount of gravy (using the 2 cups of broth) should serve 6 to 8 
persons.


CB:  The Old Leather Bat


- Original Message - 
From: Desi Noller desiandca...@q.com

To: cookinginthedark@acbradio.org
Sent: Friday, November 16, 2012 4:03 PM
Subject: [CnD] Turkey Gravy Suggestions Please!



Hi Everyone,

My brother and family are coming to Arizona for Thanksgiving, and since 
they're driving, my brother is bringing his turkey deep-frying equipment 
along with him.  Since I won't have drippings to make gravy from, I'm 
wondering if anybody has a great gravy recipe?  I like a rich turkey 
gravy!  I bought some pre-made gravy from Costco last year, but though it 
was all right, it wasn't quite tasty enough for me!  I plan to cook the 
giblets and I'll have plenty of broth on hand.  Does anyone have thoughts 
as to how to come up with a really tasty gravy?  I wouldn't even mind 
making it ahead and just heating it when we're about ready to eat.  Thanks 
so much for any help you can give me, and Happy Thanksgiving to all!


Desi
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Re: [CnD] Frosting Cakes or Cupcakes?

[olb]

Now, I do think it's time for the Old Leather Bat to put her 2 cents in on 
this discussion.


This is what I've done for as many years as I have been baking cakes - which 
runs up into the 60 figure.  It might not be the most orthodox method to 
frost a cake; but for me, it works.


For me, this method is tried and true, especially if you have to frost down 
the sides of the cake as well as on the top.


First, I mound the frosting onto the top of the cake with a wooden spoon.

Then, I spread as much as possible with the back of the spoon to try to even 
out the frosting on the top of the cake, making sure there is a substantial 
coating of frosting on the top of the cake.


Following this, I use my left index finger going back and forth in a motion 
from left to right on a square or rectangle cake, or in concentric circles 
on a round cake, with the left to right motion going in strips like you were 
vacuuming or washing a floor the old-fashioned way.


If the sides of the cake need to be done, I use a  rubber spatula plus my 
left index and middle fingers to ensure evenness on the sides


Try this method out, and with a little practice, you will get the hang of it 
and have no more problem frosting cakes.


As for cup cakes, (I don't usually make them) but I do like the sound of the 
suggested method of dunking the top of the cup cake into the frosting to 
make frosting a little less time-consuming.


Good luck, and happy frosting!

CB:  The Old Leather Bat

.
- Original Message - 
From: Jeri Milton jjmil...@cox.net

To: cookinginthedark@acbradio.org
Sent: Tuesday, November 06, 2012 12:18 AM
Subject: Re: [CnD] Frosting Cakes or Cupcakes?



Hi. I will try using the back of a spoon. I have tried to use a
rubber spatula, but it's just a frustrating experience! Lol! I think the
problem is I smooth it out where it is already smoothed out and then it 
ends
up thick on one side and thin on the other side. Also I frost with my 
right

hand and tend to feel what I'm doing with my left hand then, talk about a
big icing mess! But, I will keep trying. At the end of it all it still
tastes good. Smile.

Jeri

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn 
deweese

Sent: Saturday, November 03, 2012 1:27 PM
To: cookinginthedark@acbradio.org; Bob Kennedy
Subject: Re: [CnD] Frosting Cakes or Cupcakes?

I also use a spoon and I use the tip of my index finger to make sure that
the frosting is at the edge.  Touch it very gently though, or you'll leave 
a

finger print.  I don't care when I'm frosting it just for me and my
roommate, but if I take it somewhere, then I try to be more careful.
Sometimes, since my roommate has sight, he does it for me.

Marilyn
- Original Message -
From: Bob Kennedy inthes...@att.net
To: cookinginthedark@acbradio.org
Sent: Saturday, November 03, 2012 4:02 PM
Subject: Re: [CnD] Frosting Cakes or Cupcakes?



It takes a little longer, but I use the back or rounded side of a serving
spoon.  Being rounded, the edges won't dig into the cake like a knife or
spatula can.
- Original Message - 
From: Jeri Milton jjmil...@cox.net

To: cookinginthedark@acbradio.org
Sent: Saturday, November 03, 2012 2:18 PM
Subject: [CnD] Frosting Cakes or Cupcakes?


Hi. I have a question about frosting a cake. I think I asked this years
ago
when I was a part of this list, but my computer crashed before I was able
to
read the suggestions! Sigh. So, how do you frost a cake when you are
totally
blind? I have attempted to do it, and boy what a mess! Any suggestions?

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Re: [CnD] when to blind bake?

[olb]

To my knowledge, I blind bake when instructed in the recipe.

Or you can also protect the bottom crust (and this goes for pizza crust as 
well) by sprinkling some breadcrumbs (I'd say not more than a teaspoon) onto 
the crust before you add the filling that you think might seep through and 
make it soggy.


Or, you may brush the bottom of the crust with oil (just to give it a thin 
coating) before adding the filling.


CB:  The Old Leather Bat


- Original Message - 
From: Alex Hall mehg...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Saturday, October 27, 2012 7:46 PM
Subject: [CnD] when to blind bake?



Hi all,
I recently heard the term blind bake in reference to partially cooking a 
crust so thin fillings will not soften it as they cook. This is about 
cups, like cherry or lemon, where you line muffin tins with dough and fill 
them with a custard or filling. The recipe I was looking at, cherry cups, 
said nothing about this, yet I was told it is a good idea for this sort of 
dessert. So, two questions: when do you, and when do you not, blind-bake 
an item, and how long should you cook it if you do blind bake? Thanks.



Have a great day,
Alex (msg sent from Mac Mini)
mehg...@gmail.com



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Re: [CnD] best way to drain grease?

[olb]

What I do is put a foil pie plate into the sink.  Pour the grease into the 
pie plate; let cool for a few minutes.


Then squeeze a side of the plate between your thumb and index finger to make 
a spout from which to pour the cooled grease.


Store in a tight lidded container or jar in the refrigerator.

Carol B.


- Original Message - 
From: Troy Sullivan troysulliva...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Sunday, August 19, 2012 2:49 PM
Subject: [CnD] best way to drain grease?



Good afternoon,
As a blind person, what do you find works best for you when draining 
grease, I'm looking for ways you drain grease when you ground beef?

Thanks.
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Re: [CnD] req: substitute for cool whip

[olb]

Lora, dream whip can be found among the mixes aisle in the supermarket.

I think there are 2 envelopes in a box.

If I remember correctly, all you do is mix one envelope with either 1, 1 and 
a half, or 2 cups cold milk.  Beat with mixer until of whipped cream 
consistency.  I think each envelope makes 2 cups topping; but look on the 
box to be sure.


What I do know for sure is that this topping beats the heck out of that oily 
gunge Kool Whip.  And it has so many uses, as frosting, ice cream or jello 
topping, as part of a fruit salad dressing, as accompaniment for pies or 
cakes.  And on the box are usually recipes using dream whip.


Hope this will be of some help.

Carol B.


- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Thursday, July 05, 2012 10:44 PM
Subject: Re: [CnD] req: substitute for cool whip


Where do you buy Dream Whip, I mean what section of the store, and is 
there a substitute for it if you are diabetic?

I would like the directions because I have never had it.
Lora

- Original Message - 
From: Nancy Martin nancyam1...@att.net

To: cookinginthedark@acbradio.org
Sent: Thursday, July 05, 2012 9:34 AM
Subject: Re: [CnD] req: substitute for cool whip



Hi,
My first thought would be Dream Whip made according to its package
directions. If you need me to post those directions, let me know and I'll 
be

glad to find them for you.
hth,
Nancy
- Original Message - 
From: Ranveig / voice of joy voiceofjo...@gmail.com

To: cookinginthedark cookinginthedark@acbradio.org
Sent: Thursday, July 05, 2012 7:24 AM
Subject: [CnD] req: substitute for cool whip


Hello CnDers :)
does anyone know a substitution for cool whip in e.g. dirt cake
recipes? hopefully that are based on regular cream. :)
would be greatful for ideas :)
- Ranveig ;)
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Re: [CnD] req: substitute for cool whip

[olb]

Helen, thanks for supplying the correct measurement of milk to use with the 
dream whip.


It's been so long since I've used it that I couldn't remember the exact 
amount of milk to use.


Once we get to the end of this humidity and my asthma lets up a bit, I'll 
just have to get some of this dream stuff.  You know, it's so darn good just 
as it is that I really could eat it straight from the bowl.


Carol B.


- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Friday, July 06, 2012 4:56 PM
Subject: Re: [CnD] req: substitute for cool whip



Thanks guys.  I will look into it next time I go to Kroger.
I really had fun last week going by myself on the bus and having someone 
help me at the store.  They are really cool about it because my girl 
friend who is blind has gone there for years.


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

To: cookinginthedark@acbradio.org
Sent: Friday, July 06, 2012 1:13 PM
Subject: Re: [CnD] req: substitute for cool whip


Carol, it's 1/2 cup of milk to an envelope of Dream Whip. And you can add 
a teaspoon of vanilla too.

They come in boxes of 2 or 4.
- Original Message - 
From: o...@rogers.com

To: cookinginthedark@acbradio.org
Sent: Friday, July 06, 2012 11:46 AM
Subject: Re: [CnD] req: substitute for cool whip


Lora, dream whip can be found among the mixes aisle in the 
supermarket.


I think there are 2 envelopes in a box.

If I remember correctly, all you do is mix one envelope with either 1, 1 
and a half, or 2 cups cold milk.  Beat with mixer until of whipped cream 
consistency.  I think each envelope makes 2 cups topping; but look on 
the box to be sure.


What I do know for sure is that this topping beats the heck out of that 
oily gunge Kool Whip.  And it has so many uses, as frosting, ice cream 
or jello topping, as part of a fruit salad dressing, as accompaniment 
for pies or cakes.  And on the box are usually recipes using dream whip.


Hope this will be of some help.

Carol B.


- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Thursday, July 05, 2012 10:44 PM
Subject: Re: [CnD] req: substitute for cool whip


Where do you buy Dream Whip, I mean what section of the store, and is 
there a substitute for it if you are diabetic?

I would like the directions because I have never had it.
Lora

- Original Message - 
From: Nancy Martin nancyam1...@att.net

To: cookinginthedark@acbradio.org
Sent: Thursday, July 05, 2012 9:34 AM
Subject: Re: [CnD] req: substitute for cool whip



Hi,
My first thought would be Dream Whip made according to its package
directions. If you need me to post those directions, let me know and 
I'll be

glad to find them for you.
hth,
Nancy
- Original Message - 
From: Ranveig / voice of joy voiceofjo...@gmail.com

To: cookinginthedark cookinginthedark@acbradio.org
Sent: Thursday, July 05, 2012 7:24 AM
Subject: [CnD] req: substitute for cool whip


Hello CnDers :)
does anyone know a substitution for cool whip in e.g. dirt cake
recipes? hopefully that are based on regular cream. :)
would be greatful for ideas :)
- Ranveig ;)
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Re: [CnD] helpful hint: thickeners

[olb]

Yes, I have been doing the same thing, as I read nothing at the beginning of 
the message.


And I too would like to read your messages.

Carol B.


- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Thursday, June 28, 2012 12:09 PM
Subject: Re: [CnD] helpful hint: thickeners


Hi Dena,
I just figured out that your messages are coming through at the very bottom
of the message.  I had been disregarding them thinking there was no message.
Do you have someone sighted around there to help you set up the email so the
reply goes above?
I am sure people in the group are very interested in what you have to say.
I had Eudora up until 2009 and there was always this gobbledy gook above my
writing and it was awful.  I just asked people to have patience because it
was all I could do.  My son switched me to Outlook Express and now it is
really cool and I can go fast.  But just tell people to look on the bottom
for now and they will understand.  The other alternative is to originate a
piece of mail and not reply to a message.  Then just put in the subject, To
Marilyn or Question About Blah Blah recipe.
Hope that helps.
Lora

- Original Message - 
From: Dena Polston dpolst...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Thursday, June 28, 2012 10:55 AM
Subject: Re: [CnD] helpful hint: thickeners


On 6/28/12, marilyn deweese mldeweese15...@frontier.com wrote:

Hi Tina, do you have a question?
- Original Message -
From: Dena Polston dpolst...@gmail.com
To: cookinginthedark@acbradio.org
Sent: Tuesday, June 26, 2012 10:46 PM
Subject: Re: [CnD] helpful hint: thickeners


On 6/26/12, marilyn deweese mldeweese15...@frontier.com wrote:

11 Commandments of Crockpot Cooking

Thought I'd share 

Crockpot's are a safe and wonderful way to make a meal. In fact, they
might be the only cooking appliance you can leave on while you're out of
the
house quite a testament to their safety. The key to creating a delicious
slow-cooked meal? Knowing the rules. Follow these 11 principles, and
you'll
be creating warm, hearty recipes all year long:

1. Temperatures must reach at least 165 degrees Fahrenheit for safe
slow cooking. (The low heat on most models is about 200 degrees F.)

2. To keep foods out of the food danger zone, always use fully thawed
meats. Don't use whole chickens or roasts; cut the meat or poultry into
chunks to ensure thorough cooking.

3. For best results, a Crockpot should be between half and two
thirds full.

4. Resist temptation to open the lid during the cooking process --
each peek you take will add an additional 15 to 20 minutes of cooking
time.
Also curb your urge to stir; it's usually not necessary.

5. Cooking on low heat takes about twice as long as cooking on high
heat. A general rule of thumb is that low heat means about 200 degrees
and
high heat is about 300 degrees.

6. The ceramic insert in a Crockpot can crack if exposed abrupt
temperature shifts. Don't put a hot ceramic insert directly on a cold
counter; always put a dish towel down first. Likewise, don't put a
ceramic
insert straight from the refrigerator into a preheated base.

7. You can certainly just pile food into the Crockpot and turn it
on, but some recipes come out a lot better with a little prep time.
Browning
meat especially ground meat -- and sautéing vegetables in a skillet
before
adding them to the Crockpot will greatly improve the flavor of your meal.
If you dredge your meat in a little flour before browning, you will get a
thicker sauce.

8. For high altitude cooking, add an additional 30 minutes for each
hour of time specified in the recipe. Legumes take about twice as long as
they would at sea level.

9. Fat retains heat better than water, so fattier foods, like meat,
will cook faster than less fatty foods, like vegetables. For more even
cooking, trim excess fat off of meats. If you're cooking a dish with both
meat and root vegetables, place the vegetables on the bottom and sides of
the insert and put the meat on top.

10. Dairy products, like sour cream, milk, or yogurt, tend to break
down in the Crockpot. To prevent this, add them during the last 15
minutes of cooking.

11. If you're adapting a favorite recipe to the Crockpot, there are a
few things you should keep in mind:

- Liquid is not going to evaporate, so cut back on the liquids by about
20 percent.

- If you're using herbs, select whole leaves and spices, and use half
the normal amount.

- If you're using ground herbs, add them in the last hour of cooking.

Source : The All-Around-Cooking list on yahoogroups.com.  From Richard.
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starch thickeners   Notes:
 These silky powders are used to thicken sauces, gravies, pie
fillings, and puddings.
They're popular because they thicken without adding fat or much flavor.
Tips:
To avoid lumps, mix 

Re: [CnD] marshmellow recipe wanted Marshmallow Dreams

[olb]

After just reading this recipe, I would say that the cup of whipped cream is 
just what is required - _whipped_.


So you could use the frozen product if desired.

Carol B.


- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Tuesday, February 28, 2012 8:39 AM
Subject: Re: [CnD] marshmellow recipe wanted Marshmallow Dreams



Marshmallow Dreams
Ingredients
1/2 lb. graham wafers rolled fine (I think this is the same as graham 
crackers)

1 lb. dates cut fine
1 or 1-1.2  lb. mini marshmallows cut fine
1 cup whipped cream
1 cup nut meats cut fine
1 cup candied cherries
Pinch salt
1 teaspoon vanilla
1/2 teaspoon almond extract
Directions
Put in bowl and mix with hands.
fold in whipped cream.
Make into small balls.
roll in coconut or chocolate mini chips.
You can also roll them in sprinkles.

Put in refrigerator.
No cooking required.

--
Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.


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Re: [CnD] A measurement question

[olb]

I'm with Helen.

Use 1 1/2 cups to equal a 12-ounce can.

Carol B.


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

To: cookinginthedark@acbradio.org
Sent: Thursday, February 09, 2012 7:32 PM
Subject: Re: [CnD] A measurement question



I'd say about a cup and a half.
- Original Message - 
From: Brittany Simpson autumnrain...@att.net

To: cookinginthedark@acbradio.org
Sent: Thursday, February 09, 2012 6:53 PM
Subject: [CnD] A measurement question



Hello,
I've got a little bit of a situation that I could use some advice on, 
please.


I'm wanting to make this recipe that is tuna pasta salad.  The recipe 
calls for one drained can of whole kernel corn.  However, for some 
reason, I do not have whole kernel corn in the can, I've only got frozen 
whole kernel corn.  So, my question is does anyone know how much frozen 
whole kernel corn will equal one can?


Thanks in advance for any help anyone can offer.

Brittany
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Re: [CnD] Getting Your Hands In The Food

[olb]

Amen to you, Tom.

I love the analogy regarding use of the rubber gloves.  It's not crude, but 
rather, it's true and realistic.


But regarding using gloves, if you feel to need to use gloves for the reason 
Heidi stated, you could use those thin plastic bag sounding ones.  With 
those gloves, I think you could still feel the texture of the food you are 
working with.


CB:  The Old Leather Bat


- Original Message - 
From: Heidi Thomas heidi.thoma...@comcast.net

To: cookinginthedark@acbradio.org; 'Tom Dickhoner' tdickho...@fuse.net
Sent: Tuesday, January 31, 2012 7:48 AM
Subject: Re: [CnD] Getting Your Hands In The Food



yes, Tom, I agree with you but there are some who will never find it
acceptable and can not get themselves to do it.  I do not usually use
gloves, but do when I have a cut or scrape on my hand when cooking for
others, for obvious reasons
It is a good option rather than a spoon, because that just does not work
effectively! :)
Heidi
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
Sent: 31 January 2012 12:02
To: cookinginthedark@acbradio.org
Subject: [CnD] Getting Your Hands In The Food

Many blind people have a problem putting their hands in food. Good gave us
hands for a purpose. Getting your hands in the food is the only way that 
you
can tell if your ingredients are mixed together properly. I have used 
rubber
gloves many times. I don't like them. A dermotolgist that I saw said it 
this
way. This means that if you use the gloves, you are blind with your 
hands.

This is a little crude, but it makes the point.

To anyone who is afraid to put his or her hands in the food, do it and 
don't
feel imbarrassed. As long as you thoroughly wash your hands before and 
after

you prepare the food, you will be fine.
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Re: [CnD] What's the best way to judge thickness

[olb]

The usual pie crust when it is fitted into the pie plate is 1/8 inch thick. 
This is very thin - to the point that when you press the edge of the crust 
(before baking) between your thumb and middle finger, your thumb and middle 
finger can almost touch each other with the crust edge between them.


For 1/4, 1/2 or 1 inch thickness, measure the distance on a ruler or 
measuring tape and put a finger at each end of the intended distance.  Then 
feel the in between space with a finger of your other hand and try to 
memorize it so you can roll or cut to that thickness.


You can use an inverted drinking glass or a 2 or 3 inch biscuit cutter or 
standard size cookie cutters as guides for making tart shells, pyrogies and 
other goodies.


This judgment - to my way of thinking - comes with experience.  The more of 
this you get, the more comfortable you will be with rolling, slicing or 
cutting.


CB:  The Old Leather Bat


- Original Message - 
From: Nancy Martin nancyam1...@att.net

To: cookinginthedark@acbradio.org
Sent: Tuesday, January 31, 2012 4:00 PM
Subject: [CnD] What's the best way to judge thickness


Hi everyone,

Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.

Thanks in advance,

Nancy Martin

Oklahoma

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Re: [CnD] Everyone Read! Purpose Of Cooking In The Dark

[olb]

Dale, this message is both extremely inspiring and informative.

And a big _amen!_ to checking texture of food when preparing it with the use 
of your hands.  I'll wager that even sighted cooks do use their hands for 
things like making meat loaf.  Just mixing the ingredients with a fork or a 
wooden spoon won't provide the even distribution that your hands will.  Of 
course, cleanliness is the key here.  Don't come in from the barn and plunge 
your hands directly into the cookie dough to test for thorough blending!  (a 
sample of Leather Bat Humour)


Anyway, Dale, your gem of a message is a keeper for me.

Thank you for addressing this subject so ably.

CB:  The Old Leather Bat


- Original Message - 
From: Dale cookinginthed...@att.net

To: cookinginthedark@acbradio.org
Sent: Sunday, January 29, 2012 8:54 PM
Subject: [CnD] Everyone Read! Purpose Of Cooking In The Dark



Howdy All,
When this list started, it was to  be used as an aid and teaching tool 
dealing with cooking.
This covers a huge range of topics...a lot larger than just trading 
recipes back and forth.

They include everything from getting the food to cleaning up afterwards.
Tips, Ideas, Strategies, how to questions are all welcome and encouraged.
I remember what it was like when I first lost my sight...
The unknown scared the hell out of me.
Getting information on how to cook and be independent in the kitchen was 
hard to come by...I had lots of questions and no where to find the 
answers.

This list is intended to change all that.
Topics about grocery shopping, labeling food items, cookware, and 
products, food storage and prep, how do I do something...cleaning up 
afterwards...are all welcome here.

As long as it can be related to cooking the topics are welcome.
Now how to download a file on a computer or how to wash clothes, vacuum a 
floor, etc are not for this list.

Jessica, the questions you want to ask,
She wrote: I was going to ask other questions like how to load and unload 
a dishwasher and how to make food look good when you are going to be 
serving it to a bunch of people and how to tell wen all of the ingredients 
are mixed in to the food properly and lots of other stuff as well.
These  are perfectly fine here...Everyone on this list should stop and put 
themselves in
the other person's shoes and just think about what that person is  really 
needing help...it is hard enough to  get up off the couch and start living 
life as a blind person.
We should applaud everyone that does this and wants to learn how to do 
things in the kitchen as a blind person.
Everyone on this list has different skill levels in the kitchen and I love 
it when we help each other!

Now, how about getting Jessica some answers to her questions?
How to load a dishwasher?
How to present food to a large group of people?
How to know when the ingredients are mixed in...I get my hands in it! 
Feeling around in the mixed ingredients ill tell you allot.
I fell around the edges of the bowl above the mixed portion when doing 
whet ingredients, feeling for dry mix that is not in the wet mix part...

Get your hands in it and feel around!
food presentable when serving?
Great information and awesome support...and fabulous recipes.
Not to mention the wonderful cast of characters we have on this list...
it all equals Cooking In The Dark!
Let's not lose sight of what this list is here to do...no pun intended!
Now, If anyone has a question or a problem about what someone else is 
posting, contact me or steve off list.
Forward us the message and your concerns about why you don't think it 
should be posted to our list.

My address:
cookinginthed...@att.net
Steve's Address:
stev...@suddenlink.net
(And ya'll might want to congratulate Steve on his upcoming wedding in 
April, off list please, and also thank him for the work he does for all of 
us on this list.)

We will handle the matter discreetly and privately.
Keep on Cooking,
Dale Campbell
List Owner
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Re: [CnD] OT; MERRY CHRISTMAS

[olb]

A very Merry Christmas and a Happy and Healthy New Year to everyone on this 
list.


CB:  The Old Leather Bat


- Original Message - 
From: Lora Leggett kc8...@comcast.net

To: cookinginthedark@acbradio.org
Sent: Saturday, December 24, 2011 7:40 AM
Subject: Re: [CnD] OT; MERRY CHRISTMAS



Hi To All and I hope everyone has a very Merry Christmas.
Lora

- Original Message - 
From: Steve Stewart stev...@suddenlink.net

To: cookinginthedark cookinginthedark@acbradio.org
Sent: Wednesday, December 21, 2011 6:59 PM
Subject: [CnD] OT; MERRY CHRISTMAS


I want to wish everyone a MERRY CHRISTMAS. remember the reason the we 
celebrate. JESUS CHRIST IS BORN.

   STEVE STEWART
ATTHEMARKET OWNER
CnD MODERATOR
E-MAIL; stev...@suddenlink.net
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Re: [CnD] Cracker suggestions, Please

[olb]

How about Triscuits, or Melba toast?

Also, slices of French or Italian bread stick, toasted Pita wedges, or 
toasted Tortilla wedges would go nicely.


As well, you could toast bagels of your choice; then cut crosswise in half 
and thinly slice.


Carol B.


- Original Message - 
From: Lisa Belville lisa...@frontier.com

To: cookinginthedark@acbradio.org
Sent: Thursday, December 22, 2011 1:08 AM
Subject: [CnD] Cracker suggestions, Please



All,

I'm planning on taking this as my appetizer for the family Christmas 
dinner.  They like crab and I uh, don't.  grin  What kind of crackers 
would go with this recipe?




Crab Ball Recipe



Ingredients

list of 5 items

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container sour cream

2 cups minced crabmeat

1 tablespoon garlic salt, or to taste

1 (12 ounce) bottle cocktail sauce





Directions

list of 1 items

1. In a medium bowl, mix together the cream cheese, sour cream, crabmeat, 
and garlic salt. Form into a ball, and place on a serving plate. Cover the 
surface


as well as you can with cocktail sauce. Refrigerate for at least 30 
minutes before serving.


list end





Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com
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Re: [CnD] Sausage Balls

[olb]

To my mind, if you brown the sausage before shaping into balls, the balls 
won't be able to hold their shape, as the meat loses its adhering properties 
in the browning process.


As for the grease from the meat, if there is a lot during baking, put the 
baked sausage balls on paper towels to drain; then dump the excess grease 
from the baking pan.


CB:  The Old Leather Bat


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

To: cookinginthedark@acbradio.org
Sent: Sunday, December 18, 2011 10:11 AM
Subject: Re: [CnD] Sausage Balls



I am taking a stab in the dark re this question! Can you choos any other
biscuit baking mix other than Bisquick? For some reason, I never had luck
using that product. I
might fix it for Christmas, now, given the option to first brown up the
sausage. I just did not care for the idea of using it unbrowned, and
browning does remove some of that grease!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynn Hedl
Sent: Friday, December 16, 2011 9:43 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Sausage Balls


I have made these lots of times, and I always brown the sausage and drain.
It makes the sausage balls less greasy.  It will make quite a few, 
depending


on size.  I brown the sausage, combine it with the cheese, then add the
Bisquick, sometimes with a little milk.  I have also done these with 
Mexican


cheese and they're great that way.  I cool them at dg375 for around 20
minutes.
- Original Message - 
From: Rebecca Manners rebeccamann...@hotmail.com

To: cookinginthedark@acbradio.org
Sent: Friday, December 16, 2011 8:28 PM
Subject: Re: [CnD] Sausage Balls



I have never counted but it makes a lot.  My mother holds a yearly
reception for which I make two batches.  We usually have some left over.

Becky
-Original Message-
From: Nicole Massey
Sent: Friday, December 16, 2011 9:12 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Sausage Balls

Looks good. Any idea how many this makes? I'm having a party soon and
I'd like to get an idea of yield.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca
Manners
Sent: Friday, December 16, 2011 8:12 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Sausage Balls

Here's one.  I hope it is what you are looking for.

Becky


Sausage Cheese Balls

3 cups bisquick
2 cups sharp cheddar cheese
1 pound bulk sausage.

Combine all ingredients until a dough forms.  I usually use my hands
to do this.  Roll into small balls and bake on ungreased baking sheets
at 350 for about twenty minutes.



-Original Message-
From: Nicole Massey
Sent: Friday, December 16, 2011 8:48 PM
To: cookinginthedark@acbradio.org ; 'Amanda Wilson'
Subject: [CnD] Sausage Balls

I thought I had my grandmother's sausage balls recipe, but it seems it
slipped out of the house at some point and got lost on its way back
from Vegas or something. I know it had sausage, of course, and a high
bread content, and hers also had cheese in them. Anyone got one that
meets these criteria?

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Re: [CnD] Moroccan Chicken Salad

[olb]

As an accompaniment to this salad, 2 distinct side dishes come to mind:

First, a cole slaw would go nicely with this salad.

Secondly, how about a fruit salad featuring mandarin oranges and seedless 
grapes.


Carol B.


- Original Message - 
From: Sugar sugarsy...@sbcglobal.net

To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Tuesday, December 06, 2011 11:26 AM
Subject: [CnD] Moroccan Chicken Salad



Moroccan Chicken Salad



Servings: 4

Yield: 4 servings, about 1 1/3 cups each

Total Time: 10 minutes

Prep Time: 10 minutes

Recipe Ingredients:

1. 2 cups cooked rice

2. 2 cups shredded cooked chicken

3. 2 cups shredded carrots

4. 1/4 cup sliced scallions

5. 1/4 cup chopped Kalamata olives

6. 1/4 cup reduced-sodium chicken broth

7. 1/3 cup orange juice

8. 2 tablespoons lemon juice

9. 2 tablespoons chopped fresh mint

10.  2 tablespoons chopped fresh cilantro

11.  2 teaspoons extra-virgin olive oil

12.  1/2 teaspoon ground cinnamon

13.  1/8 teaspoon cayenne pepper

14.  Salt  freshly ground pepper, to taste

Recipe Steps:

1. Combine rice, chicken, carrots, scallions and olives in a large 
bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, 
cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another 
bowl. Toss dressing with rice mixture.


Recipe Nutrition:

Per serving: 307 calories; 9 g fat ( 2 g sat , 5 g mono ); 63 mg 
cholesterol; 32 g carbohydrates; 24 g protein; 2 g fiber; 267 mg sodium; 
455 mg potassium.


Nutrition Bonus: Vitamin A (190% daily value), Vitamin C  Selenium (31% 
dv), Folate (26% dv).


Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

Special Health Consideration(s):

Healthy Weight - Low Cholesterol - Low Sodium - Low Sat Fat - Low 
Calorie - Diabetes Appropriate - Heart Healthy - Gluten Free Diet


See More Nutrition Guidelines

Recipe Categories:

   Course(s)
   Lunch
   Dinner

   Cuisine(s)
   African
   Moroccan

   Degree of Difficulty
   Easy
  Seasons  Occasions
   Winter
   Fall
   Summer
   Spring
  Main Ingredient(s)
   Chicken

   Technique(s)
   No Cook

   Dish Type(s)
   Main Dish
   Salad





For more recipes go to EatingWell.com




And the angel said unto them, Fear not! For, behold, I bring you tidings 
of great joy, Which shall be to all people. For unto you is born this day 
in
the city of David A Saviour, which is Christ the Lord. And this shall be a 
sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying 
in

a manger.
--St. Luke ii. 10-12
MERRY CHRISTMAS!
~Sugar

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Re: [CnD] Fried Potato Patties

[olb]

You know what I think about this measurement discrepancy in the Potato 
Patties Recipe?


I think that 3 cups seems to be the correct measurement.

This is based upon mathematical calculation:

The recipe serves 6.  If each person is allowed 2 patties at 1/4 cup mixture 
per patty, then, to serve 6, at 2 patties a piece would work out to 3 cups.


If you find that this mixture is too thin using 3 cups, add more flour till 
the correct texture is reached.


CB:  The Old Leather Bat


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

To: cooking-in-the-dark cookinginthedark@acbradio.org
Sent: Friday, November 25, 2011 5:04 PM
Subject: [CnD] Fried Potato Patties



Fried Potato Patties

3 cups mashed potatoes
1 whole egg, beaten
1 tablespoon minced onions (optional)
1/4 cup flour
salt and pepper (to taste)
oil (for frying)

Add 1 beaten egg and minced onions (if desired) to 2 cups of cold mashed 
potatoes. Form into patties. Dip into lightly seasoned flour.


Preheat the skillet with a littler oil. Brown patties on both sides.

Servings: 6


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Re: [CnD] EASY PUMPKIN PIE

[olb]

Yahoo!  Here's one for Dream Whip.

I will use Dream Whip over Kool Whip any time of the year.

The first and last time I tried Kool Whip, I nearly gagged on it.  To my 
mind, it was like eating a spoonful of crude oil.  No matter how this 
product is disguised, it sure doesn't agree with my taste buds.


But Dream Whip - that's the whole opposite end of the stick for me.  I could 
almost eat it prepared just as it is, without using it as part of a recipe, 
or as a topping for cakes or pies.


Just my thoughts, and how I was so happy to see a recipe which actually used 
Dream Whip.


Carol B.


- Original Message - 
From: Marilyn Deweese marilyndewe...@columbus.rr.com

To: hands-on-cook...@yahoogroups.com
Cc: cookinginthedark@acbradio.org
Sent: Wednesday, November 23, 2011 3:22 PM
Subject: [CnD] EASY PUMPKIN PIE



EASY PUMPKIN PIE



1 env. Dream Whip

1 c. canned pumpkin

2/3 c. milk

1 pkg. vanilla instant pudding

1/4 to 1/2 tsp. nutmeg

1/4 to 1/2 tsp. ginger

1/4 to 1/2 tsp. cinnamon

1 baked pie shell



You can use 3/4 tsp. pumpkin pie spice instead of nutmeg, ginger and 
cinnamon. Prepare Dream Whip as directed on envelope. Set aside 1 cup for 
garnish.


To remaining 1 cup Dream Whip, add pumpkin, milk, pudding and spices. Mix 
slowly with beater, just until blended, 1 minute. Pour into pie shell. 
Chill


at least two hours. Garnish with topping.  Enjoy.
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Re: [CnD] FW: Fudge for One

[olb]

Scant means barely, or even a little below the indicated required level 
required.


For example, a scant teaspoon of an ingredient means barely or even slightly 
below a teaspoon of the required ingredient.


CB:  The Old Leather Bat


- Original Message - 
From: Ranveig / voice of joy voiceofjo...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Wednesday, November 23, 2011 3:00 PM
Subject: Re: [CnD] FW: Fudge for One



what does sccant mean?

2011/11/23, Mike and Jean mjs1...@earthlink.net:



When talent  skill work together u get a masterpiece ; when faith 
patience work together u get the Master's peace.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn 
Deweese

Sent: Tuesday, November 22, 2011 3:27 PM
To: cookinginthedark@acbradio.org
Cc: cooking-frie...@yahoogroups.com
Subject: [CnD] Fudge for One

Fudge for One



Look what I found! Look what I found! How many late nights have you

needed

 something sweet and found nothing so you eat a hand full of your kids 
cocoa

puffs or dig into the

chocolate

 chips anything to satisfy that sweet tooth, Now you can make fudge for 
one,

hide in a dark closet and eat it all yourself



1/3 cup granulated sugar

1 heaping tablespoon cocoa

1 tablespoon plus 2 teaspoons milk

1 scant tablespoon butter or margarine

1/2 teaspoon

vanilla

 extract



Mix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on 
HIGH
1 minute. Stir down sides of cup and microwave 40 seconds more. Add 
butter


and vanilla extract. Beat until thick and eat. Let set up and cut into
squares or eat warm right out of the bowl.  Enjoy.
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Re: [CnD] baking pancakes

[olb]

Becky, I don't see anything wrong with baking pancakes in muffin pans.

But I would fill these pans 2/3 full if there is baking powder in the 
pancake batter.  This allows room for the pancakes to rise.


If you do bake pancakes this way, however, I should think that they will 
come out looking more like muffins or maybe popovers or yorkshire pudding 
than a flat pancake.


But if this doesn't bother you, then by all means, go ahead.

CB:  The Old Leather Bat


- Original Message - 
From: Rebecca Manners rebeccamann...@hotmail.com

To: cookinginthedark@acbradio.org
Sent: Thursday, November 17, 2011 11:59 PM
Subject: [CnD] baking pancakes



Hi, everyone.

I want to be able to bake pancakes because I don’t fry anything and have a 
couple of questions.


First, I think someone posted a guide on the list once giving different 
baking times and temperatures for a round cake pan, a 9-13 pan, and some 
other sizes.  I hope I am not getting my lists mixed up.


I also am wondering if baking pancake batter in muffin cups in order to 
make individual pancakes would be successful.  What are your thoughts?


Thanks in advance.

Becky
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Re: [CnD] making pancakes

[olb]

Becky, if you're making an omelette in the frying pan, after about 2 
minutes, gently lift the right edge of the omelette to let the uncooked egg 
run to the underside of the omelette.


Then after a few more minutes, if the omelette is big in size and you don't 
want to fold it, use a wooden spoon in your left hand with the edge of the 
spoon touching the bottom of the pan.  With the spatula in your right hand, 
directly across from the wooden spoon, lift the omelette so that it is 
centred on the spatula.  Then flip it over using the wooden spoon to balance 
the omelette.


Use this same procedure for flipping pancakes.  You can tell when pancakes 
are ready to flip when you hear bubbles coming from the outer edges, and 
when you gently insert the spatula, you will feel that the underside of the 
pancake is crisp and cooked.  In the case of pancakes, check for flipping 
after 3 to 5 minutes.


CB:  The Old Leather Bat


- Original Message - 
From: Becky rebeca...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Saturday, September 24, 2011 6:05 PM
Subject: [CnD] making pancakes


Hi there, hope everyone is having a nice weekend and enjoying the start of 
the fall season.
Well I am a stay at home mom and I really enjoy cooking and baking, but 
once in awhile I face a few challenges.
One of them is making omelettes. I know a few people have recently sent 
emails on how to do it. does the omelette maker work?

Where can I purchase it and how do you use it?
If you use the frying pan, how do you know when to flip it over.
Another question I have is what is the easiest way to make pancakes?
I'm pretty good about making quesadillas and grilled cheese sandwiches, 
but I can never seem to know exactly when to flip over a pancake.

do any of you listeners have this problem?
take care and have a nice day.
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Re: [CnD] Lemonade

[olb]

1 1/2 cups of sugar for one serving?!

Diabetes will be comin' to town in one heck of a hurry!

Carol B.


- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Tuesday, September 06, 2011 12:35 PM
Subject: Re: [CnD] Lemonade



I like my mix on the tart side:

1/4 cup lemon juice sometimes 1/3 cup
1/2 cup sugar or maple syrup
Fill the remainder of the glass with water and ice.

I have added Sprite or Orange Juice in place of part of the water for 
something different.


My daughter likes her's sweet so she uses about 1-1/2 cups of sugar. ug!!!

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Re: [CnD] Denver Sandwich

[olb]

Kerry, if my memory serves me correctly, a Denver sandwich is what we here 
in Canada refer to as a Western Sandwich.


To make this:

Blend together (for 1 serving) 2 eggs with 2 tsp water, salt and pepper to 
taste.


Then mix in some chopped onion, chopped green pepper and some chopped ham.

In a skillet, melt about a tsp butter or butter flavoured shortening or oil.

Add egg mixture and cook on medium to medium low heat till bottom of mixture 
begins to set.


Carefully lift cook egg mixture around edge to allow uncooked mixture to run 
underneath.


When mixture is set to your liking, remove to toasted bread or bun of choice 
with spatula.


And there you go!

CB:  The Old Leather Bat


- Original Message - 
From: Kerryann Ifill k...@caribsurf.com

To: cookinginthedark@acbradio.org
Sent: Saturday, May 21, 2011 2:33 PM
Subject: [CnD] Denver Sandwich



Hi there,



I was reading a book and came across a Denver sandwich I've been looking
it up on the net and ofund some interesting recipes, but can someone tell 
me

what is a basic Denver sandwich and how to make it?



Thanks loads

Kerry

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Re: [CnD] Not so Creamy Cream sauce

[olb]

It sounds like you needed to blend in a little more flour than what was 
called for in the recipe.


If I have the need to do this, I usually mix the additional flour with some 
water to make a smooth paste before adding to the sauce to thicken.


But if you use Wondra flour rather than All Purpose for making sauces or 
gravies, apparently you don't have to blend the additional flour with water 
before adding.


I hope these suggestions will be of help to you.

CB:  The Old Leather Bat


- Original Message - 
From: Kerryann Ifill k...@caribsurf.com

To: cookinginthedark@acbradio.org
Sent: Saturday, April 30, 2011 9:21 AM
Subject: [CnD] Not so Creamy Cream sauce


Hi list,



I made a pasta dish yesterday and it did taste good, but the sauce wasn't as
creamy as I wanted.



It called for melting 3 tbs of butter and sautéing the onion.  It called for
flour and garlic powder; since I was out of the powder I minced fresh garlic
and added when the onions had been in for a minute.  Then I added the flour
and the milk as required.

But it just didn't come out creamy.  Any ideas what I did wrong?



Thanks for all ideas.



Kerry

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Re: [CnD] Another Chocolate Biscuit Cake

[olb]

Donald, how about Digestive cookies or Social Tea cookies.

These are plain baked cookies that should serve the purpose for the recipe, 
which I haven't read yet.


CB:  The Old Leather Bat


- Original Message - 
From: Donald kai.cat...@bmts.com

To: cookinginthedark@acbradio.org
Sent: Sunday, May 01, 2011 2:30 PM
Subject: Re: [CnD] Another Chocolate Biscuit Cake


In Canada I am not sure what brand or type of cookie would qualify as a
lightly toasted butter biscuit?
Can our Canadian members help?

- Original Message - 
From: Jan  zarf2...@verizon.net

To: cd cookinginthedark@acbradio.org
Sent: Friday, April 29, 2011 10:19 PM
Subject: [CnD] Another Chocolate Biscuit Cake


This was on the Today Show. I saw them make it and then I looked it up
on the website:
Chocolate biscuit cake
Bon Appétit test kitchen This dense, ultra-rich dessert, enriched with
crushed tea biscuits and glazed with chocolate ganache, was inspired by
the cake Prince William has chosen as the groom's cake for his royal
wedding.

Ingredients
For the cake:
Nonstick vegetable oil spray
1 1/2 cups plus 6 tablespoons (4 sticks minus 2 tablespoons) unsalted
butter
30 ounces bittersweet chocolate (do not exceed 61% cacao), coarsely
chopped
3/4 cup heavy whipping cream
6 tablespoons Lyle's Golden Syrupor corn syrup
2 7.5-ounce packages lightly toasted butter biscuits (such as Le Petit
Beurre), coarsely chopped
For the glaze: 8 ounces semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup
Preparation For the cake: Lightly coat a 9-inch springform pan with
nonstick spray. Line bottom of pan with parchment paper round. Stir
butter and chocolate in a large saucepan over low heat until melted and
smooth. Stir in cream and golden syrup. Remove from heat; mix in chopped
biscuit pieces to evenly incorporate. Pour chocolate mixture into
prepared pan; smooth top. Cover and refrigerate until set, at least 3
hours or overnight.

For the glaze: Place chocolate in a medium bowl. Bring cream and corn
syrup to a simmer in a small saucepan over medium heat. Pour over
chocolate. Let stand 5 minutes, then stir until melted and smooth. Let
cool slightly, stirring occasionally, until glaze is slightly thickened
but still pourable.

Wrap a warm, damp kitchen towel around cake pan. Remove pan sides.
Invert cake onto a cardboard round or the removable bottom from a 9-inch
tart pan. Remove cake pan bottom and peel off parchment paper. Place
cake on a wire rack set over a rimmed baking sheet. Pour glaze over
cake, allowing it to drip down sides; spread as needed to cover cake.
Refrigerate cake until glaze sets, about 30 minutes.

Note: Can be made 1 day ahead. Cover with cake dome and keep chilled.

Cut into wedges and serve.

Serving Size
16 servings

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Re: [CnD] BURN CURE

[olb]

Exactly my sentiments.

Carol B.


- Original Message - 
From: Katie Chandler kchandler2...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Thursday, March 31, 2011 1:41 PM
Subject: Re: [CnD] BURN CURE


If you get burned and have nothing but flour there, I would try it, what 
is it going to hurt, even if the burn don't feel better to you. Then 
again, it may work like a miracle.  smile  Katie


Our greatest glory is not in never failing,
but in rising up every time we fail.
~Ralph Waldo Emerson

- Original Message - 
From: Penny Reeder penny.ree...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Thursday, March 31, 2011 11:49 AM
Subject: Re: [CnD] BURN CURE



Hi, This sounds like an urban legend to me.  I wouldn't try it.
Penny
At 12:06 PM 3/31/2011, you wrote:

I cannot verify the following methoid for treating burns as I have never
tried it.   However, I will try it the next time that I get burned in the
kitchen.  Mike









Have not tried this but may be worth a try.


Subject: burn remedy

Folks, I haven't tried this but I will if I need to. A friend passed this
along to me.



You may have already seen this, but it seems to be valuable info, I am SO
impressed by thislooks awesome!!!

My experience with burns is this:

Once I was cooking some corn and stuck my fork in the boiling water to 
see
if the corn was ready. I missed and my hand went into the boiling 
water


A friend of mine, who was a Vietnam vet, came into the house, just as I 
was

screaming, and asked me if I had some plain old flour...

I pulled out a bag and he stuck my hand in it. He said to keep my hand in
the flour for 10 mins. which I did. He said that in Vietnam, this guy was 
on
fire and in their panic, they threw a bag of flour all over him to put 
the

fire out...well, it not only put the flour out, but he never even had a
blister

S, long story short, I put my hand in the bag of flour for 10 mins,
pulled it out and had not even a red mark or a blister and absolutley NO
PAIN. Now, I keep a bag of flour in the fridge and every time I burn 
myself,

I use the flour and never ONCE have I ever had a red spot, a burn or a
blister!
*COLD FLOUR feels even better than room temperature flour.

Miracle, if you ask me. Keep a bag of white flour in your fridge and you
will be happy you did. I even burnt my tongue and put the flour on it for
about 10 mins. and the pain was gone and no burn. Try it!

BTW, don't run your burn area under cold water first, just put it right 
into

the flour for 10 mins and experience a miracle!















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Re: [CnD] Rockfish mushroom sauce

[olb]

CJ, how does this idea for a ginger mushroom sauce suit you?

Combine a 10 3/4 ounce can of Campbell's condensed cream of mushroom soup, 
1/2 cup water (or if you wish a richer sauce, use milk) and at least 1/2 
teaspoon (or more according to your taste) ground ginger in a saucepan.


Heat until hot and thick.

If you want the sauce to be thicker, blend 1 teaspoon cornstarch with just 
enough water to make a paste.  Stir until there are no lumps.  Then add to 
your hot sauce mixture and stir over low heat until a thicker sauce is 
formed.  This should take about 1 minute after mixture comes to the boil.


And if using the cornstarch, stir constantly.

Hope this helps.

CB:  The Old Leather Bat


- Original Message - 
From: Carla Jo carlajobrat...@gmail.com

To: cooking in the dark cookinginthedark@acbradio.org
Sent: Saturday, March 12, 2011 1:22 PM
Subject: [CnD] Rockfish mushroom sauce


The other night Scott and I ate a rockfish restaurant.  I had the grilled 
sea scallops.  I had their mushroom ginger cream sauce for dipping.  I am 
not a fan of ginger, but took a chance anyway.  It was fantastic!  I never 
tasted ginger.  This restaurant is only here in Texas and just one in 
Durham North Carolina.  Anyone have any ideas on how to replicate this 
one?  There were no chunks of mushroom in it, but a very distinct mushroom 
flavor, light and silky texture.  Thanks,

cj
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Re: [CnD] flipping pancakes

[olb]

The way I flip pancakes is:

First, cook for about 5 minutes on the first side; or until you hear bubbles 
surrounding the edges.


Next, gently move your spatula under the edge of the pancake to see if the 
underside is firm.  If it's still soft, withdraw the spatula and let cook 
another minute or so.


When the pancake is ready to flip, if you are right-handed, hold the spatula 
in your right hand; in your left hand, hold a wooden spoon with the side 
edge will move across the bottom of the frying pan or griddle.  This acts 
like a guide to make sure you are centered with the spatula on the pancake.


Now, gently lift the pancake with the spatula, and with the wooden inner 
blade of the spoon against the left side of the pancake, directly across 
from the spatula.


With your pancake now on the spatula (centered) flip over.

This method has worked for me for many years.  I do hope it works for you.

Carol B.


- Original Message - 
From: Donald kai.cat...@bmts.com

To: cooking dark cookinginthedark@acbradio.org
Sent: Wednesday, March 09, 2011 5:17 PM
Subject: [CnD] flipping pancakes



Hello independant living teachers,
I would like to know a way of managing flipping pancakes in a fry pan or 
on

an electric griddle.  I keep slopping the batter when I flip a pancake. I
make small ones and let them cook for about 3 minutes but...


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Re: [CnD] Tin foil

[olb]

Holy Moly!

All these years, I have been covering dishes to bake with the shiny side of 
the foil exposed.


Now, I want to know as well why you should put the shiny side of the foil on 
the inside.  And this also applies to baking potatoes or other vegetables or 
meats right on the foil and not in a bowl or casserole dish.


Please, Someone, let me know the exact proper way to use this product - with 
the shiny side in or out.


Sincerely,

Carol B.


- Original Message - 
From: Cheryl Osborn chapalache...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 11:33 PM
Subject: Re: [CnD] Tin foil



Will someone please tell me why this is important?


--
From: Shannon Hannah hanna...@mts.net
Sent: Thursday, February 24, 2011 5:21 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Tin foil


Yes on the inside. When baking potatoes etc.
Shannon
- Original Message - 
From: Marilyn mldeweese1...@frontier.com

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 12:28 PM
Subject: Re: [CnD] Tin foil



I put on the inside.

Marilyn
- Original Message - 
From: Anna annagala...@sasktel.net

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 12:56 PM
Subject: [CnD] Tin foil


Hi, I am having a brain freeze. When you cover a dish with tin foil, 
does the shiny side go on the inside or the outside?

Anna
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Re: [CnD] Tin foil

[olb]

Sharon, this question I can answer.

As you unwrap the foil, the shiny side is the outside of the roll.  So, if 
you unroll the foil, then lie your piece of foil down onto a surface without 
turning it over, the top side of the foil is the dull side.


Another way to tell the shiny side from the dull side is:

The shiny side has a silky smooth, soft metallic touch; the dull side lacks 
this soft metallic glossy touch.


I hope this helps.

Carol B.


- Original Message - 
From: sharon rainb...@drizzle.com

To: cookinginthedark@acbradio.org
Sent: Friday, February 25, 2011 12:13 PM
Subject: Re: [CnD] Tin foil



Hi,

If you are totally blind like I am, how would I know which side of the tin 
foil is shiny and which side is not?


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

To: cookinginthedark@acbradio.org
Sent: Friday, February 25, 2011 8:36 AM
Subject: Re: [CnD] Tin foil



Holy Moly!

All these years, I have been covering dishes to bake with the shiny side 
of the foil exposed.


Now, I want to know as well why you should put the shiny side of the foil 
on the inside.  And this also applies to baking potatoes or other 
vegetables or meats right on the foil and not in a bowl or casserole 
dish.


Please, Someone, let me know the exact proper way to use this product - 
with the shiny side in or out.


Sincerely,

Carol B.


- Original Message - 
From: Cheryl Osborn chapalache...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 11:33 PM
Subject: Re: [CnD] Tin foil



Will someone please tell me why this is important?


--
From: Shannon Hannah hanna...@mts.net
Sent: Thursday, February 24, 2011 5:21 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Tin foil


Yes on the inside. When baking potatoes etc.
Shannon
- Original Message - 
From: Marilyn mldeweese1...@frontier.com

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 12:28 PM
Subject: Re: [CnD] Tin foil



I put on the inside.

Marilyn
- Original Message - 
From: Anna annagala...@sasktel.net

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 12:56 PM
Subject: [CnD] Tin foil


Hi, I am having a brain freeze. When you cover a dish with tin foil, 
does the shiny side go on the inside or the outside?

Anna
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Re: [CnD] Tin foil

[olb]

Well, thanks to Katie, all of us who put the shiny side up when baking with 
tin foil were doing it right all along.


I had the feeling that this was the right way, because if I remember 
correctly, the shiny side collects or reflects the oven heat.


Anyway, I shall continue putting the shiny side up, as I have been doing for 
almost 60 years.


Carol B.


- Original Message - 
From: Katie Chandler kchandler2...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 1:23 PM
Subject: Re: [CnD] Tin foil



Shinny side up.  Katie
  You can't direct the wind, but you can adjust your sails...
- Original Message - 
From: Anna annagala...@sasktel.net

To: cookinginthedark@acbradio.org
Sent: Thursday, February 24, 2011 11:56 AM
Subject: [CnD] Tin foil


Hi, I am having a brain freeze. When you cover a dish with tin foil, does 
the shiny side go on the inside or the outside?

Anna
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Re: [CnD] Moderator Approved: Buying Food Online

[olb]

Helen, do you know if any of these services are available for Canadians?

It would sure be wonderful if they were.

Carol B.


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

To: cooking-in-the-dark cookinginthedark@acbradio.org
Sent: Friday, February 11, 2011 7:32 AM
Subject: [CnD] Moderator Approved: Buying Food Online


   Fred's Head gives Tips to Buying Food Online: 
Accessible Resources

http://www.fredshead.info/2007/01/tips-to-buying-food-online-accessible.html

Did you know that you could buy food online? I was amazed when I 
discovered this fact. There are hundreds of different food websites on 
the internet, all of which offer great deals and promotions. So no matter 
what you are in the mood for, you can find it online. You can choose from 
steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.


What's available you ask? You may be surprised to find out that almost 
any item that you desire can be purchased online. Many sites offer 
discount grocery delivery, as well as gourmet treats. If you want a cheap 
elegant dinner date, try ordering two live Maine lobsters! They will be 
shipped to your doorstep within 24 hours, complete with cooking 
instructions. You can make it surf and turf by adding some Omaha steaks 
to the menu. Top it off with a bottle of wine and imported chocolates. 
All purchased online, for less than you would think! The trick to buying 
food online is to look for the best deals and promotions.


A good food delivery site will have many important features. You want to 
find someone that has been around for a while. I like the selection 
available at CouponChief.com. They only work with the best sites, and you 
can be sure that you are getting a good deal. Check out their RSS feed to 
have the online bargains delivered to your news aggrigator. For the first 
time you can actually find coupons that we can read!


Look at a site's prices and selection. Most sites will offer various 
promotions and coupons for repeat customers. So if you get hooked on that 
fancy chocolate, it may be cheaper the next time you order a batch. You 
can also find coupon codes that may give you free shipping or 15% off the 
next purchase.


Be sure to factor in the shipping costs. Good sites offer free shipping 
anywhere in the country. Most perishable items will need to be specially 
packed and rush delivered.


Buying food online is a great way to get a good discount. Websites have 
lower overhead and are able to give you the same product your local 
grocery store can, at a fraction of the retail price. What a great deal! 
And with the wide assortment and free shipping, you can't pass up buying 
food online.




CampusFood.com
If you live on or near a college campus, CampusFood offers online 
ordering for hundreds of restaurants ranging from large chains to small 
local eateries. Coupons and promotions are often available. You can also 
save your most ordered items to a favorites list and then order from your 
phone using text messaging. The site is pretty easy to navigate and works 
well with screen readers.


Campusfood got its start in 1997 when President Michael Saunders, then a 
student at University of Pennsylvania, decided there was an easier and 
more convenient way to order his tuna hoagie than over the phone. 
Students now browse through menus and order food online with Campusfood 
making issues such as misplaced menus, busy signals, and order 
miscommunications obsolete.


Through a virtual food court, Campusfood connects millions to a national 
base of over 1,500 chain and independent restaurants at more than 300 of 
the top campuses across the country. Campusfood continues to grow each 
year, adding campuses and restaurants to their roster.


Click this link to visit http://www.campusfood.com.

Amazon Grocery
The following is direct from Amazon:

As an Amazon customer, you expect to find an unparalleled combination of 
selection and value, no matter what type of product you seek. That's 
exactly the premise we started with in building Amazon Grocery. To that 
foundation, we added features that would create a new kind of shopping 
experience, one where it's easy to keep track of the groceries you want 
and easy to discover new favorites, and then have them delivered to your 
door free via Super Saver Shipping or Amazon Prime.


At Amazon Grocery, you'll find longtime staples, from Kellogg's to Jiffy 
Pop. You'll find new entries, such as Kashi cereals and Kraft Easy Mac 
microwavable snack packets. And when we carry a brand, we'll try to carry 
every flavor available: not just the most popular flavors of Jell-O, but 
all flavors, from apricot to wild strawberry and the 70 flavors 
in-between. We're also making regional favorites like Andy Capp Hot Fries 
available nationwide, and making hard-to-find specialties like Zico Pure 
Coconut Water a standard part of our mix.


We also have an extensive selection of natural 

Re: [CnD] Moderator Approved: Buying Food Online

[olb]

Helen, I wasn't asking if you knew of any Canadian grocery sites.

I was asking if the sites mentioned in the article you sent shipped to 
Canada - or is this exclusive to the us?


I wish these sites would give some contact information where one could ask.

Come to think of it, if you don't know whether we as Canadians could benefit 
from any of these sites, don't worry.


The Old Leather Bat will just have to go to one of these sites and hope the 
site has a contact link.


Carol B.


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

To: cookinginthedark@acbradio.org
Sent: Friday, February 11, 2011 5:19 PM
Subject: Re: [CnD] Moderator Approved: Buying Food Online



Sorry Carol, I don't know of any Canadian grocery websites.

Later.

E-Mail: hwhiteh...@cogeco.ca

Windows Live Messenger: helenrolo1...@hotmail.com

Skype: honeybunny1958

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

To: cookinginthedark@acbradio.org
Sent: Friday, February 11, 2011 3:45 PM
Subject: Re: [CnD] Moderator Approved: Buying Food Online



Helen, do you know if any of these services are available for Canadians?

It would sure be wonderful if they were.

Carol B.


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

To: cooking-in-the-dark cookinginthedark@acbradio.org
Sent: Friday, February 11, 2011 7:32 AM
Subject: [CnD] Moderator Approved: Buying Food Online


   Fred's Head gives Tips to Buying Food Online: 
Accessible Resources

http://www.fredshead.info/2007/01/tips-to-buying-food-online-accessible.html

Did you know that you could buy food online? I was amazed when I 
discovered this fact. There are hundreds of different food websites on 
the internet, all of which offer great deals and promotions. So no 
matter what you are in the mood for, you can find it online. You can 
choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, 
and much more.


What's available you ask? You may be surprised to find out that almost 
any item that you desire can be purchased online. Many sites offer 
discount grocery delivery, as well as gourmet treats. If you want a 
cheap elegant dinner date, try ordering two live Maine lobsters! They 
will be shipped to your doorstep within 24 hours, complete with cooking 
instructions. You can make it surf and turf by adding some Omaha steaks 
to the menu. Top it off with a bottle of wine and imported chocolates. 
All purchased online, for less than you would think! The trick to 
buying food online is to look for the best deals and promotions.


A good food delivery site will have many important features. You want 
to find someone that has been around for a while. I like the selection 
available at CouponChief.com. They only work with the best sites, and 
you can be sure that you are getting a good deal. Check out their RSS 
feed to have the online bargains delivered to your news aggrigator. For 
the first time you can actually find coupons that we can read!


Look at a site's prices and selection. Most sites will offer various 
promotions and coupons for repeat customers. So if you get hooked on 
that fancy chocolate, it may be cheaper the next time you order a 
batch. You can also find coupon codes that may give you free shipping 
or 15% off the next purchase.


Be sure to factor in the shipping costs. Good sites offer free shipping 
anywhere in the country. Most perishable items will need to be 
specially packed and rush delivered.


Buying food online is a great way to get a good discount. Websites have 
lower overhead and are able to give you the same product your local 
grocery store can, at a fraction of the retail price. What a great 
deal! And with the wide assortment and free shipping, you can't pass up 
buying food online.




CampusFood.com
If you live on or near a college campus, CampusFood offers online 
ordering for hundreds of restaurants ranging from large chains to small 
local eateries. Coupons and promotions are often available. You can 
also save your most ordered items to a favorites list and then order 
from your phone using text messaging. The site is pretty easy to 
navigate and works well with screen readers.


Campusfood got its start in 1997 when President Michael Saunders, then 
a student at University of Pennsylvania, decided there was an easier 
and more convenient way to order his tuna hoagie than over the phone. 
Students now browse through menus and order food online with Campusfood 
making issues such as misplaced menus, busy signals, and order 
miscommunications obsolete.


Through a virtual food court, Campusfood connects millions to a 
national base of over 1,500 chain and independent restaurants at more 
than 300 of the top campuses across the country. Campusfood continues 
to grow each year, adding campuses and restaurants to their roster.


Click this link to visit http://www.campusfood.com.

Amazon Grocery
The following is direct from Amazon:

As an Amazon customer, you 

Re: [CnD] Hot Mits

[olb]

What about those very thin gloves; almost the texture of skin that doctors 
wear for examinations?


I'm sure they are available in any drugstore.

Your finger still might get a little hot, but you can feel through them.

CB:  The Old Leather Bat


- Original Message - 
From: Jane juanitatig...@gmail.com

To: Cookinginthedark@acbradio.org
Sent: Friday, January 28, 2011 12:38 PM
Subject: [CnD] Hot Mits



I am looking for something that I don't even know if it exists.

I have gotten the hang of cooking in the skillet; I' even managing to get 
bacon to turn out decently most of the time by just letting it cook.


What I really need, though, is something that I can use in conjunction 
with my tongs or spatula that will let me feel the food to see if it's 
done or not.  Something like a thin pair of gloves or hot mits.  Does this 
kind of thing even exist?  So far I have had to use my fingertips, not the 
reading ones, but still.  I can't get all the feedback just using a 
spatula, or I'd do that.  Unless you all have other suggestions. :)


Any hot mits you all would recommend for this?

Jane


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Re: [CnD] Looking for recipes

[olb]

Since you have these 3 items on hand, why not add some mixed vegetables and 
put these into a pie crust and bake?


Carol B.


- Original Message - 
From: Shannon Hannah hanna...@mts.net

To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Friday, January 28, 2011 12:12 PM
Subject: [CnD] Looking for recipes


I have some left over turkey and mashed potatoes. I would like a recipe to 
use both. I remember seeing a recipe like a shepherd's pie with the mashed 
potatoes on top. I also have chicken broth I can use. Thanks!

Shannon from southern Manitoba where it has been snowing since last night.
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Re: [CnD] Corn Meal Dumplings

[olb]

Are these dumplings to be cooked covered or uncovered?

I'm asking this because some dumplings (using Bisquick, for example) are 
cooked uncovered.


Carol B.


- Original Message - 
From: Danny wells dd-we...@att.net

To: cookinginthedark@acbradio.org
Sent: Saturday, January 15, 2011 9:53 AM
Subject: [CnD] Corn Meal Dumplings




This is a favorite dish my Mom often prepared when I was growing up on a 
farm in eastern NC in the 60s.  Give it a try and see if you like it!


Danny

Corn Meal Dumplings

1 cup of plain cornmeal
1/2 cup of self rising flour
a pinch of sugar
salt and pepper to taste

Directions

Bring some chicken broth to boil, (real or otherwise).  I like pieces of 
chicken cooked in the broth.
Mix the corn meal and flour with water to a thickness that you can pat out 
patties about the size of a 50 cent piece.

drop the patties into the broth.
Let cook to the tenderness you like. You will learn to taylor them more to 
your taste each time you cook them.

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Re: [CnD] SAUSAGE POTATO CHEESE BALLS

[olb]

Kerry, if these were too greasy, try the recipe again, only this time, use a 
leaner sausage, like chicken or turkey.


Or, if you can't find sausage, use lean ground beef, chicken or turkey.

If you use lean ground meat rather than sausage, you may have to add 
seasonings to your taste.


Hope this helps.

CB:  The Old Leather Bat


- Original Message - 
From: kerry Friddell zero_hero...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Friday, January 14, 2011 3:56 AM
Subject: Re: [CnD] SAUSAGE POTATO CHEESE BALLS


I made these balls one time and it  seems to me that these things  seem to
be very moist and never dry because they are full of grease. What else could
it be?
- Original Message - 
From: Marilyn mldeweese1...@frontier.com

To: cookinginthedark@acbradio.org
Cc: recipe-ramp...@yahoogroups.com
Sent: Thursday, January 13, 2011 1:10 PM
Subject: [CnD] SAUSAGE POTATO CHEESE BALLS


SAUSAGE POTATO CHEESE BALLS



2 1/2 cups of Bisquick mix

2 cups of grated sharp cheddar cheese

1 lb of favorite sausage

4 heaping tablespoons sour cream

1 cup fresh hash browns

(if you use frozen thaw and remove excess water)



Mix all ingredients together and roll in balls and bake on parchment paper
at 375°f for 30 minutes or until golden brown. Very moist never dry---yummy
and

Different!  Enjoy.  Marilyn.
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Re: [CnD] German Oven Pancakes

[olb]

Gail, try this:

Next time you make these pancakes, put some either heavy duty, or quick 
release foil in the pan.  Then lightly grease with a little Crisco 
shortening (either plain or butter flavour).


Then pour batter in the greased and foiled pan, and off to the races you go!

Let us know how this turns out.

CB:  The Old Leather Bat


- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Thursday, January 13, 2011 8:00 AM
Subject: [CnD] German Oven Pancakes



I made these for breakfast this morning for my daughter.

I thought I greased the pan well but they stuck anyway.  I used a little 
olive oil.  Didn't have any Pam and besides after all I've been reading 
planning to ween myself off using it.

I used a nine-inch-round baking pan.  Could this have made a difference?

The recipe itself is not sweet.  The toppings make the sweetness.
It's good plain.

For my daughter I sprinkled some powdered sugar on top along with a cup of 
Blueberries and a dallop of whip cream.


She was happy.

German Oven Pancakes Recipe
1/2 cup of all-purpose flour, sifted
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt

Preheat oven to 450F. If you have a convection oven, set it at 425F – the 
pancakes rise even higher on the convection setting.


Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt 
and sugar. Gradually add flour to egg mixture, a spoonful at a time. Have 
your child help you by spooning the flour in while you whisk by hand. Make 
sure the flour is well incorporated in the batter with no lumps, but do 
not over-mix, as you want to keep the pancake light.


Lightly spray a 9″-11″ oven-safe skillet with cooking spray. Pour batter 
in the skillet. Bake 12-18 minutes, just until the edges are golden. Check 
your pancake at the 12 minute mark. It’s fun to turn on the oven light and 
watch the pancake form!


Note: Try experimenting with different pans and skillets – just as long as 
you use something at least 9″ wide and oven-safe. You could also divide 
the batter into two smaller pans and have them bake side by side and see 
which one rises higher. Just make sure that your oven rack is in the 
middle position or lower. Top with fruit granola, yogurt, powdered sugar, 
syrup, toasted almonds or fruit butters. Drizzle with caramel, chocolate 
syrup, honey or maple syrup.


--
Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.

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Re: [CnD] smoothy recipes

[olb]

Barb, some time ago, I checked out a running shopping club program on the 
Ninja, and believe me, after seeing what this little machine can do, you 
know I want one.


From what I observed, the Ninja can do just about anything.  Besides being a 
blender, it has a juicer attachment (or this might be an accessory that you 
have to purchase separately), a dough hook for kneading bread dough, an 
attachment for mixing (therefore you wouldn't need a hand mixer), and of 
course it chops, grates, slices, and crushes ice.


Count yourself lucky to have one of these marvels.

If you don't scan the book that came with the Ninja, see if you can get 
someone to read what you would like from the book.


Meanwhile, if I ever am able to purchase this machine, I will scan the book 
(and hopefully there won't be too many pictures in it); but whatever is 
scanable, I will grab and E-mail it to you as an attached file.


That's the best I can do to be of help to you.

But meanwhile, enjoy your ninja.

CB:  The Old Leather Bat


- Original Message - 
From: barbara esposito bar...@verizon.net

To: cookinginthedark@acbradio.org
Sent: Sunday, November 14, 2010 12:07 PM
Subject: [CnD] smoothy recipes



   Hi All,
I recently purchased a minja because I wanted to make smoothies. Now I 
need some recipes. There is a book that came with it but I can't read it. 
Also, I understand that it is useful for lots of other things. If anyone 
has recipes and tips for using this little gadget, please share with me.

Barb
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Re: [CnD] Cooking Scallops

[olb]

Malak, you can tell when scallops are done both by the aroma as they steam 
or bake, or by inserting a fork into one and holding it there for a few 
seconds.


Then remove the fork, and if the tines are hot, the scallop(s) are cooked.

Also, you could take a tentative bite out of a scallop, and if it has any 
form of slippery raw texture in your mouth, yuck!  It's not quite cooked.


But I don't think you would have to go to that extreme.  As someone 
mentioned previously, scallops only take about 5 minutes or so to cook.


CB:  The Old Leather Bat


- Original Message - 
From: Malak  Mohamed malak81...@gmail.com

To: cookinginthedark cookinginthedark@acbradio.org
Sent: Tuesday, October 26, 2010 2:56 AM
Subject: [CnD] Cooking Scallops



Hello, I am wondering how I would know when scallops are done?
My cousin made a good recipe with them however I do not know how she
figured out how they were done.
Thanks.
Malak

--
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Visit Our blog:
www.theplaceformalak.blogspot.com
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Re: [CnD] HAM AND CHEESE CASSEROLE

[olb]

Shannon, you know how usually pasta comes in those 2-pound celephane 
packages?


Well, about half the package would be a pound.

CB:  The Old Leather Bat


- Original Message - 
From: Shannon hanna...@mts.net

To: cookinginthedark@acbradio.org
Sent: Tuesday, October 26, 2010 10:14 PM
Subject: Re: [CnD] HAM AND CHEESE CASSEROLE



Does anyone know how many cups of pasta 1 pound would be? Thanks!
Shannon
- Original Message - 
From: Helen Whitehead hwhiteh...@cogeco.ca

To: cooking-in-the-dark cookinginthedark@acbradio.org
Sent: Monday, October 25, 2010 6:34 AM
Subject: [CnD] HAM AND CHEESE CASSEROLE



HAM AND CHEESE CASSEROLE

4 tbsp. butter
1 chopped onion
2-2 1/2 c. chopped ham (can use ham ends from the deli or leftover ham 
from a baked ham)

1 can cream of mushroom soup
3/4 c. milk to 1 c. milk
1 block piece of extra sharp cheese (I use Waldbaum's in the dairy case 
kind), grated

1 lb. cooked macaroni (#22 shells are the best)

Saute onions and ham in butter and brown. Add soup and milk. Mix well. 
Add cheese and stir. Save some cheese for the top. Pour into a well 
buttered 4 quart
casserole top with remaining cheese and sprinkle with bread crumbs and 
dots of butter. Bake in 375 degree oven for 30-40 minutes.


The kids will love this one. Serve with a salad and Italian bread and you 
have a meal everyone will love. Enjoy.


Later.

E-Mail: hwhiteh...@cogeco.ca

Windows Live Messenger: helenrolo1...@hotmail.com

Skype: honeybunny1958

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Re: [CnD] Suggestion for cutting parchment or wax paper

[olb]

How about this:

Put the pan you want to fit the paper into in the proper position (right 
side up).


Place the pan onto the paper, leaving about an inch border along the sides.

Before removing the pan from the paper, pull the paper roll toward you and 
make a fold the length of the paper.  This fold should appear at least an 
inch from the side of the pan closest to you.


Remove the pan and tear or cut paper on the fold.

This should give you the correct amount of paper for the space of the pan 
you want to cover.  If there is excess overhang at the edges, fold it in.


CB:  The Old Leather Bat


 Original Message - 
From: J Espinal jaelhasbo...@gmail.com

To: Cooking in the Dark cookinginthedark@acbradio.org
Sent: Tuesday, October 26, 2010 12:21 PM
Subject: [CnD] Suggestion for cutting parchment or wax paper



Hi all,
This is what I do. I get the end of the paper, and put that on the
sheet while still on the roller. I put something on top of that end so
itwill stay put. Then, I roll out the paper until I get to the other
edge of the sheet or pan...whatever I'm using. Then, I put something
on top of that and put a stopper on the other side of the roll...on
the outside of it. Then I cut along the edge of the sheet. It doesn't
have to be perfect...it's just important to cover the spots you'll be
using. Hey, the kitchen is full of those little quote unquote stoppers
and things to put on top of things so they'll stay put...why not use
them, right? LOL!
This might be an idea, but is there a place where one could go and get
an already measured roll of wax or parchment paper? So, all one has to
do is roll it out, and it just comes off...or at least have an edge to
cut. I don't know...just an idea.
Jael
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Re: [CnD] Pumpkin Passionate Dessert

[olb]

Shannon, I just read this recipe, and I too live in Canada.

Although I have never heard of Cheesecake Pudding, I think you could 
substitute Vanilla pudding.


One day, I'll try it and see how it turns out.  If the texture isn't right 
after making it, I'll bake a graham cracker crust, or a white or yellow cake 
mix, and break it up into the pudding and blend well.


At any rate, the recipe won't be spoiled.

Carol B.


- Original Message - 
From: Mairlyn mldeweese1...@frontier.com

To: delmascor...@googlegroups.com
Cc: cookinginthedark@acbradio.org
Sent: Wednesday, October 20, 2010 11:47 AM
Subject: [CnD] Pumpkin Passionate Dessert



Pumpkin Passionate Dessert

1 1/2 cups flour
1 1/2 sticks butter
1 cup chopped pecans
8 oz. pkg. cream cheese, softened
1 cup powdered sugar
12 oz. container Cool Whip, thawed
2 pkg. instant cheesecake pudding
16 oz. can solid pumpkin
1 1/3 cups milk
1 1/2 tsp. pumpkin pie spice

Mix the 1st 3 ingredients; press into 13x9 pan and bake at 350 degrees 
for

20 minutes. Refrigerate before assembling in 3 layers.
1st layer; blend cream cheese and powdered sugar, fold in 1/2 Cool Whip.
Spread mixture on cooled crust.
2nd layer; combine pudding mixes, milk and pumpkin, beat 3 minutes. Pour
over 1st layer that has been chilling.
3rd layer; fold remaining Cool Whip with spice and spread evenly on 2nd
layer. Refrigerate.  Enjoy.


From Vicki

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Re: [CnD] Pumpkin Cream Cheese Spread

[olb]

Try using this spread for the following:

pancakes or waffles; French toast; biscuits (hot from the oven); warm soft 
rolls; rolled-up crepes; toasted English muffins; and toasted pita bread 
wedges.


CB:  The Old Leather Bat


- Original Message - 
From: Shannon hanna...@mts.net

To: cookinginthedark@acbradio.org
Sent: Saturday, October 23, 2010 3:36 PM
Subject: Re: [CnD] Pumpkin Cream Cheese Spread



What would you put this spread on? any suggestions?
Shannon
- Original Message - 
From: Mairlyn mldeweese1...@frontier.com

To: cookinginthedark@acbradio.org
Cc: 2006christmasreci...@yahoogroups.com
Sent: Friday, October 22, 2010 7:07 AM
Subject: [CnD] Pumpkin Cream Cheese Spread



Pumpkin Cream Cheese Spread




   *   1  8-ounce  package cream cheese, softened
   *   1/2  cup  canned pumpkin
   *   1/4  cup  sugar
   *   3/4  teaspoon  pumpkin pie spice
   *   1/2  teaspoon  vanilla



Beat all ingredients in a medium mixing bowl with an electric mixer on
medium  speed until smooth. Cover and refrigerate for at least 1 hour or 
up to

24 hours.  Makes 1-1/2 cups (24, 1-tablespoon servings).  Enjoy.
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Re: [CnD] TURKEY SOUP

[olb]

After boiling the turkey carcass and adding an onion chopped, some chopped 
celery and carrot, and seasonings of your choice, if it still isn't tasty 
enough brothwise, add about a teaspoon of chicken granules or 1 chicken 
bouillon cube per cup of liquid.


In other words, 2 tbsp granules, or 6 cubes per 6 cups liquid.

CB:  The Old Leather Bat


- Original Message - 
From: Janet jhardcas...@cogeco.ca

To: Cookinginthedark@acbradio.org
Sent: Tuesday, October 12, 2010 2:12 PM
Subject: [CnD] TURKEY SOUP


Boiled the turkey carcass but no meat to throw in for the traditional 
turkey

soup stew.
Looking for other ideas for usage of the good tasty broth.
THANKS
Yours Sincerely,
Janet l. Hardcastle
jhardcas...@cogeco.ca
MSN:  tripl...@live.ca
Skype: tripleb10
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Re: [CnD] Turning Chicken With The Toothpicks in them?

[olb]

My goodness!  What a great hint that is!  Talk about brilliant!

Regarding this idea, I have come up with other things where this might work:

Sausages, peameal bacon or other thicker bacon slices, or any other food 
that will hold a toothpick.


The way I see it, if this toothpick method is used, you will be able to fry 
a greater amount of food at one time.


Carol B.


- Original Message - 
From: Gerry Leary lger...@qwest.net

To: cookinginthedark@acbradio.org
Sent: Friday, September 24, 2010 9:08 PM
Subject: Re: [CnD] Turning Chicken With The Toothpicks in them?


The toothpick is to mark each piece.  So you find the piece with your hand 
by locating the toothpick, then get the spatula under it, then pull the 
toothpick and turn the chicken.  When there are no more pieces with a 
toothpick, they are all turned.
- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Friday, September 24, 2010 9:02 AM
Subject: Re: [CnD] Turning Chicken With The Toothpicks in them?



Hi Jerry,

What is the purpose of the toothpicks in the piece of chicken?

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Re: [CnD] Crunchy Grilled Cheese?

[olb]

Claudia, make sure that you only spread a little butter on the outsides of 
the bread.  Too much will keep the sandwich too soft and moist.


Then grill each side until you feel with the spatula that the under side of 
the bread is firm and sounds crispy.


And another suggestion would be that, instead of actually grilling the 
sandwich after buttering the outsides, put the sandwich under the broiler 
for a minute or two on each side.


Either of these suggestions should make your sandwich nice and crunchy.

CB:  The Old Leather Bat


- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net

To: cdelreal1...@sbcglobal.net
Sent: Sunday, September 05, 2010 5:59 AM
Subject: [CnD] Crunchy Grilled Cheese?



Hey All,
If anyone can help me with this, I can never get my grilled cheese like at 
the restaurants.

Ideas and suggestions would be very helpful.
Thanks.

Claudia

Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10


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Re: [CnD] cupcake tips

[olb]

This does indeed sound like a wonderful tip.  In my opinion, it would work 
very well for muffin or pancake batter, maybe even for meringue, if you make 
the hole in the bag bigger for the thicker meringue.


Certainly, it should also work for cookies substituting for a cookie press; 
or for that matter, filling puffs.


Thank you so much, Shannon, for bringing this tip to our attention.  I 
always shied away from making cup cakes just for the reason you mentioned - 
that the batter would mess up the papers.


Now with this tip you presented, I will definitely give it a try.

CB:  The Old Leather Bat


- Original Message - 
From: Shannon hanna...@mts.net

To: Cooking In The Dark cookinginthedark@acbradio.org
Sent: Thursday, July 15, 2010 10:16 AM
Subject: [CnD] cupcake tips


My daughter is having cupcakes instead of a wedding cake. I am making the 
cupcakes and I have been researching how to make them look perfect. I 
found a tip on line for filling the cupcake papers. The suggestion was to 
use an icing bag to fill them so as not to get batter on the sides of the 
paper cups. I thought a zip lock bag would work just as good, just cut a 
hole in the corner of the bag at the bottom, when finished throw away the 
bag. My daughter will be helping me so I will get her to fill the cups. 
But the next time I make muffins I am going to give it a try. Just 
wondering if anyone else has heard of this or try it when making cupcakes?

Shannon


Treat people as if they were what they ought to be, and you help them to 
become what they are capable of being.

~Johann Wolfgang von Goethe
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Re: [CnD] The Crispiest Chicken Fingers At Home

[olb]

Let me take a crack at answering this question.

Because buttermilk has all the actual milk products removed, what remains is 
the cultured butter cream.


This results in a thick milk product that will therefore enable coating (as 
used on chicken in this case) to stick and yet seal in moisture.


And there are 2 bonuses to using buttermilk:

caloric content is much reduced.  One glass of buttermilk contains only 
roughly 70 calories.


#2 It provides the food in which it is used a much richer taste and a 
moister, more bite-down type of texture.


Hope I'm barking up the right tree here in answering this question.

CB:  The Old Leather Bat


- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Sunday, July 11, 2010 11:07 AM
Subject: Re: [CnD] The Crispiest Chicken Fingers At Home



why does butter milk work for crispy chicken and not regular milk?

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Re: [CnD] oil on carpet

[olb]

Bob, on google, I found a natural solution for getting oil out of carpet.

To 1 gallon of hot water, add 2 cups vinegar and 1 teaspoon borax.

Put just a little of this solution on a small area of the carpet first to 
make sure that it doesn't damage the carpet fabric.


Then, liberally distribute the solution onto the affected area.

Don't worry about the vinegar smell, as it will go away as the carpet dries.

When the carpet is dry, you have the option of spraying the area lightly 
again with plain water and allowing it to dry.  But you don't have to do 
this if you don't want to.


Cut the vinegar and borax down to half, as well as the amount of hot water 
if a smaller amount of solution is required.


Other than that, use a carpet shampoo with a Bissle cleaner.  Or have your 
carpet professionally steam cleaned.


I hope this will solve your problem.

CB:  The Old Leather Bat


- Original Message - 
From: Tonya Smith tonya.smit...@gmail.com

To: cookinginthedark@acbradio.org; Bob Kennedy inthes...@att.net
Sent: Thursday, June 17, 2010 2:43 PM
Subject: Re: [CnD] oil on carpet


... hi Bob this is Tanya T. O. N. Y. A. ... is mean Green the same is ... 
spot removed or when you ... clean your carpet ... you know you spring a 
little bit of that on there on the let it Sit for like 15 minutes or so so 
10 either way it's thing that's the same thing.


Tonya Smith sent you this voice-to-text generated email using Voice on the 
Go.

To listen, click on the voice message link or open the attachment.
http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/wVnL3z0J-20100617-1441.wav



Original Message:
-

From: Bob Kennedy inthes...@att.net
Sent: June 17, 2010 2:12:36 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] oil on carpet

The best stuff I've found for dissolving grease or oil is Mean Green. 
You

can find it at Walmart.

Don't confuse it with Simple Green.  Mean Green is much stronger.  My 
kids

have used it on their sneakers and it brightens them right back like new.

A little goes a long way, but you will need to rinse with a sponge after
spraying.
- Original Message - 
From: Jean Marcley jmarc...@juno.com

To: cookinginthedark@acbradio.org
Sent: Thursday, June 17, 2010 1:25 PM
Subject: [CnD] oil on carpet


 Well, this is sort of cooking related since it is cooking oil I spilled 
 on
 the carpet.  I just can't seem to get the greasy feel out of it. 
 Anyone

 have any ideas?
 Thanks, Jean

 
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Re: [CnD] oil on carpet

[olb]

Jean, I should have directed my previous message to you instead of Bob.

I was just following Tonya's message.

But no matter:  I do hope that everyone who needs these previous directions 
I sent will benefit from them.


CB:  The Old Leather Bat


- Original Message - 
From: Jean Marcley jmarc...@juno.com

To: cookinginthedark@acbradio.org
Sent: Thursday, June 17, 2010 1:25 PM
Subject: [CnD] oil on carpet


Well, this is sort of cooking related since it is cooking oil I spilled on 
the carpet.  I just can't seem to get the greasy feel out of it.  Anyone 
have any ideas?

Thanks, Jean


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Re: [CnD] Chocolate Fudge Cake

[olb]

I want to point out that there is no ingredient or amount listed under d 
or g.


Are these actually missing ingredients?  I would sure love to know, as this 
sounds like one heck of a good recipe.


Carol B.


- Original Message - 
From: Patricia pzoell...@tx.rr.com

To: cookinginthedark@acbradio.org
Sent: Thursday, June 17, 2010 11:02 AM
Subject: [CnD] Chocolate Fudge Cake


This Chocolate Fudge Cake is fabulously rich. It's the perfect chocolate 
cake for the chocolate lover in your life especially if it's frosted with 
this recipe for Chocolate Fudge Frosting.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Ingredients:
 a.. 1-2/3 cups flour
 b.. 1 teaspoon baking soda
 c.. 1 teaspoon salt
 d.. ---
 e.. 4 ounces unsweetened chocolate
 f.. 1/2 cup water
 g.. ---
 h.. 1/2 cup butter, softened
 i.. 1-3/4 cups sugar
 j.. 3 eggs
 k.. 1 teaspoon vanilla
 l.. 3/4 cup milk
Preparation:
Grease and flour two 9-inch round cake pans. Preheat the oven to 350 
degrees F. Combine the first set of ingredients with a wire whisk. Set 
aside. In a microwavable container melt chocolate with water. Microwave 1 
minute and check chocolate. If not melted, continue microwaving for 10 
seconds at a time. Set aside. In a large mixing bowl, cream the butter and 
sugar. Add the eggs one at a time. Add the vanilla and mix. Pour in the 
chocolate a little at a time and mix. Combine completely. Add the flour 
mixture alternately with the milk until all is used. Pour batter into 
prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and 
cake has pulled away from the pans. Frost Chocolate Fudge Cake as desired.


Makes two 9-inch layers

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Re: [CnD] oil on carpet

[olb]

Speaking of Dawn Dish Detergent, did you all know that if you mix a 
tablespoon or so of this detergent in a basin of water and pour it slowly on 
icy steps or on a driveway/walkway, the ice will melt.


Apparently, this will keep the ice from forming for some time.

CB:  The Old Leather Bat


- Original Message - 
From: Penny Reeder penny.ree...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Thursday, June 17, 2010 4:07 PM
Subject: Re: [CnD] oil on carpet


Did you try using Dawn dish detergent?  That's what they use to clean 
oil-soaked birds and other animals.

HTH,
Penny
At 01:25 PM 6/17/2010, you wrote:
Well, this is sort of cooking related since it is cooking oil I spilled on 
the carpet.  I just can't seem to get the greasy feel out of it.  Anyone 
have any ideas?

Thanks, Jean


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Re: [CnD] 7 Layer Casserole

[olb]

To my mind as a cook, because the ground beef is lean, you don't have to 
brown it first.  The lean beef puts out very little if any greasy fat.


And you can also use extra lean ground beef to maximize this point.

CB:  The Old Leather Bat


- Original Message - 
From: Patricia pzoell...@tx.rr.com

To: cookinginthedark@acbradio.org
Sent: Tuesday, June 08, 2010 1:45 PM
Subject: [CnD] 7 Layer Casserole



7 Layer Casserole



1 cup uncooked rice

1 (16 ounce) can whole kernal corn, undrained

1 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1 beef bouillon cube

3/4 cup boiling water

1 (15 ounce) can Hunts Tomato Sauce with Tomato Bits

1 teaspoon Worcestershire sauce

1 teaspoon Italian herb seasoning

1 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

1 pound lean ground beef

1 cup shredded mild Cheddar cheese

2 tablespoons imitation bacon bits

In 2 quart casserole, arrange ingredients in layers in the following 
order; rice mixed well with corn, half the salt and pepper, bouillon cube 
and boiling water. Half of Hunts Tomato Sauce that has been mixed with 
Worcestershire sauce and Italian seasoning. Chopped onion, green pepper 
and celery. Uncooked ground beef, remaining salt and pepper. Remaining 
Hunts Tomato Sauce mixture, cover tightly; Bake at 375 degrees for 45 
minutes. Sprinkle with cheese; Bake, uncovered, for 15 minutes longer. Top 
with bacon bits before serving.


Makes 4 to 6 servings.

_

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Re: [CnD] question about frozen scallops

[olb]

The way I would go about this is to thaw the scallops.  Then place in a 
saucepan with just a bit of water (no more than 2 cups).


Add a pinch salt and pepper and a tsp lemon juice and a small chopped onion.

Bring the covered scallops to a boil and simmer for no longer than 2 
minutes.


Remove from heat and let cool.  Then use them in your stir fry.

Strain the liquid and use for stock if you like.

This cooking procedure gives the scallops a nice flavour in the stir fry.

Carol B.


- Original Message - 
From: Terra Syslo tlsy...@yahoo.com

To: cookinginthedark@acbradio.org
Sent: Wednesday, May 19, 2010 9:20 PM
Subject: [CnD] question about frozen scallops



I have a small package of frozen scallops that I'd like to use in stir fry.
I've never cooked scallops before. Do I need to partially cook them before 
I

put them in the wok, or can I just stir fry them in the wok before adding
the other stuff? How long should I cook them? Thanks for any help.

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Re: [CnD] pancakes

[olb]

This sounds like something out of a Sci Fi horror movie!

I'll drop dead before I start spraying glop into a frying pan and calling it 
food.


Using a frozen whip cream topping is as far as I'll even *think* of going 
when it comes to this processed crap they call food.


CB:  The Old Leather Bat


- Original Message - 
From: Abby Vincent aevinc...@ca.rr.com

To: cookinginthedark@acbradio.org
Sent: Friday, February 26, 2010 8:14 PM
Subject: [CnD] pancakes



Has anyone tried a product called pancakes in a can?  I heard the inventor
of this product interviewed.  I'm happy with dry pancake mixes, and will
even make them from scratch.  I've gotten them frozen and cooked them in 
my
toaster.  This product, however, comes in a spray can similar to cheese 
wiz

or ready-whip.  You prepare the pan, then spray the batter directly on it.

Is this a welcome convenience or the epitome of laziness?  If you've tried
this product, please let me know how it turned out.

Abby


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Re: [CnD] Substitute for Pastry Blender

[olb]

That might be good for pastry; but I sure wouldn't want to use my fingers to 
prepare hard boiled eggs for egg salad or the yolks for deviled eggs.


There's nothing like a pastry blender to do these tasks.

CB:  The Old Leather Bat


- Original Message - 
From: Colleen amer...@charter.net
To: cookinginthedark@acbradio.org; Rhonda Scott 
earthmag...@sbcglobal.net

Sent: Thursday, February 04, 2010 7:50 AM
Subject: Re: [CnD] Substitute for Pastry Blender



You can also use your fingers.  That's what I do.
If you're lucky enough to be Irish,
You're lucky enough!
- Original Message - 
From: Rhonda Scott earthmag...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Thursday, February 04, 2010 6:45 AM
Subject: [CnD] Substitute for Pastry Blender


You can use 2 knives, 1 held in each hand, and sort of chop the flour into
the butter until you have a crumbly mixture. I hold the knives, butter
knives by the way, with the points pointing in, not away from me, and I 
try
to keep the blades pretty close together, blades down. You can also use 
the
flat of a fork and press down, making sure you stir the loose flour in 
from

the sides too and press it in, till you have a crumbly mixture.

I hope this isn't too confusing.

Rhonda

- Original Message - 
From: Marla Wertman marla.wert...@verizon.net

To: cookinginthedark@acbradio.org; Patricia p.dunbar2...@att.net
Sent: Wednesday, February 03, 2010 9:20 PM
Subject: Re: [CnD] Pick Pockets


What is a pastry blender? and is there a way to make this recipe if you
do not have one?
thanks

On Wed, 03 Feb 2010 20:18:02 -0600
Patricia p.dunbar2...@att.net wrote:


Pick Pockets

2 cups finely grated American cheese

1 stick butter or margarine, softened

1 cup all-purpose flour

Dash cayenne pepper

36 (2 1/2 inch) strips Heinz dill or sweet pickles

In bowl, combine cheese and butter, mix well. Using pastry blender, cut 
in

flour and cayenne pepper. Divide into 2 balls. Chill. Roll each ball to
1/8
inch thickness on floured board. Cut in rectangles, 2 1/2 by 2 inch. Wrap
a
pickle strip in dough. Seal ends well. Place on ungreased baking sheets.
Bake in 425 degree oven for 12 to 15 minutes.

Makes 3 dozen.

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Marla Wertman
Avon representative
http://www.youravon.com/mwertman

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Re: [CnD] Parmegian cheese sauce

[olb]

How about making a regular cheese sauce with sharp cheddar cheese.

When the cheese has melted and the sauce has reached the desired thickness, 
add 1/4 to 1/2 cup of Parmesan cheese and stir to blend.


This should give you a rich cheesy sauce.

Carol B.


- Original Message - 
From: Linda Richard jolin...@bellsouth.net

To: cookinginthedark@acbradio.org
Sent: Friday, January 22, 2010 10:22 AM
Subject: [CnD] Parmegian cheese sauce


Does anyone know a recipe for the above?  Something that will not be to 
lumpy and taste really good.  Thanks, Linda

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Re: [CnD] help: rice-sticking question

[olb]

When the water and salt start to get hot, add a teaspoon oil or butter 
before adding the rice.


Then before covering the rice, stir to incorporate all the grains with the 
water mixture.


CB:  The Old Leather Bat


- Original Message - 
From: Ranveig (voiceofjoy) voiceofjo...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Sunday, January 17, 2010 12:15 PM
Subject: [CnD] help: rice-sticking question


hey :) i wonder .. any good ideas on how to prevent rice from sticking to 
a steal-pan?


- Ranveig -
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