Re: [CnD] recipe request: horseradish sauce

[Dena Polston via Cookinginthedark]

I appreciate your message, Linda. I was hoping someone who has been on this
list for a long time might've had a recipe. My brother-in-law just retired
and I want to make this for his party. Apparently, I made this many years
ago and I don't have the recipe now. Have a great day.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S via Cookinginthedark
Sent: Sunday, March 01, 2020 11:03 PM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject: Re: [CnD] recipe request: horseradish sauce

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

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

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

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

[Linda S via Cookinginthedark]

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

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

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

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

[Carol Ashland via Cookinginthedark]

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

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

[Simon Wong via Cookinginthedark]

Hi, your message made it to the list.

Sent from my iPhone

> On Mar 1, 2020, at 8:49 PM, Dena Polston via Cookinginthedark 
>  wrote:
> 
> Hi listers:
> 
> I'm hoping this gets to the list. I have been on this list for years! I used 
> to have a horseradish sauce to use with prime rib. If anyone has a recipe 
> from this list from a long time ago, would you please post? I never see my 
> emails even though I reply to all.
> 
> Dena from Indiana
> 
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Re: [CnD] recipe request: horseradish sauce

[Dena Polston via Cookinginthedark]

Hi listers:

I'm hoping this gets to the list. I have been on this list for years! I used to 
have a horseradish sauce to use with prime rib. If anyone has a recipe from 
this list from a long time ago, would you please post? I never see my emails 
even though I reply to all.

Dena from Indiana

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[CnD] RECIPE REQUEST!

[Marilyn Pennington via Cookinginthedark]

Could someone post the recipe for the Jumbo Sugar Cookies?  I'd like to try
it soon.

Marilyn

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

[Jeanne Fike via Cookinginthedark]

Thanks. That looks like the one.
Jeanne

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

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

French Dip Sandwiches

Serves four.

ready in:  under 30 minutes.

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

directions
Preheat oven to 350 degrees F.

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

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

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


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

[Terry Borden via Cookinginthedark]

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

   French Dip Sandwiches

Serves four.

ready in:  under 30 minutes.

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

directions
Preheat oven to 350 degrees F.

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

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

- Original Message - 
From: "Jeanne Fike via Cookinginthedark" 

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



Hi everyone,

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

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

which one it was.

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

   Jeanne



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[CnD] recipe request for French dip roast beef

[Jeanne Fike via Cookinginthedark]

Hi everyone,

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

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

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

Jeanne

 

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Re: [CnD] Recipe Request

[GARY WILLIAMS via Cookinginthedark]

Hi again,
One more thing that I would say about this cake is that it would almost remind 
me of one of those mug cakes because it is so moist and yummy. Thanks for all 
your help and if I ever find it somewhere I will definitely post it on all 
lists that I’m on.

Sent from my iPhone

> On Feb 9, 2019, at 11:25 PM, Nicole Massey via Cookinginthedark 
>  wrote:
>
> It might be in the cookbook, "The Best Recipes from the Backs of Boxes, 
> Bottles, Cans, and Jars" which tends to have a lot of this stuff. Mama Peach, 
> who has a recipe mailing list, has converted recipes from this particular 
> book, so if someone could ask her about this that might provide some 
> information.
>
> -Original Message-
> From: GARY WILLIAMS via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 09, 2019 9:14 PM
> To: cookinginthedark@acbradio.org
> Cc: GARY WILLIAMS 
> Subject: Re: [CnD] Recipe Request
>
> Me tooo, wish I could find it again. I wish I could really explain how the 
> cake really was. It was very pudding like, and also cakelike and so moist. 
> It’s probably not on Duncan Hines anymore.
>
> Sent from my iPhone
>
>> On Feb 9, 2019, at 9:03 PM, Deborah Barnes via Cookinginthedark 
>>  wrote:
>>
>> Nancy, I never had that cake but want some so I hope we get the recipe.
>>
>> Deb B.
>>
>> -Original Message-
>> From: GARY WILLIAMS via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, February 09, 2019 12:14 PM
>> To: cookinginthedark@acbradio.org
>> Cc: GARY WILLIAMS
>> Subject: [CnD] Recipe Request
>>
>> Hi everyone,
>> I am looking for a special recipe. Back in the seventies, on the box of a 
>> Duncan Hines yellow cake mix, was a recipe for a cake that the box said was 
>> like eating pudding in a bowl. I actually made this cake, and it was 
>> wonderful. It was very moist and pudding like, so that you had to eat it out 
>> of a dessert dish. Does anybody know what I am talking about? I would love 
>> to have the recipe to make it again if anyone has it.
>> Thanks for your help.
>> Nancy Williams
>>
>> Sent from my iPhone
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Re: [CnD] Recipe Request

[Marilyn Pennington via Cookinginthedark]

I did the same thing and I could not find it.  I have many Duncan Hines recipes 
and I don't have that one.  I'd sure like to have it.
Marilyn

-Original Message-
From: diane.fann7--- via Cookinginthedark  
Sent: Saturday, February 9, 2019 9:25 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Recipe Request

I went to Duncan Hines's site and looked around. Didn't find any thing close, 
but will keep looking. 

-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Saturday, February 9, 2019 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Recipe Request

Nancy, I never had that cake but want some so I hope we get the recipe.

Deb B.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 09, 2019 12:14 PM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS
Subject: [CnD] Recipe Request

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

Sent from my iPhone
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Re: [CnD] Recipe Request

[Terry Borden via Cookinginthedark]

Is this the one?
PIG EATING CAKE

1 box yellow Duncan Hines butter cake mix
1 env. Dream Whip
4 eggs
1 can mandarin oranges, undrained
1/2 c. cooking oil

Mix above well. Flour and grease 3 (8 inch) cake pans. Pour mixture into
cake pans. Bake 30 minutes at 350 degrees. Let cake cool completely.

ICING:

1 (13 1/2 oz.) carton Cool Whip
1 (No 2) can crushed pineapple, drained
1 pkg. instant vanilla pudding mix

Mix well. Spread on cake. Refrigerate until ready to serve.
- Original Message -
From: "Nicole Massey via Cookinginthedark" 
To: 
Cc: "Nicole Massey" 
Sent: Saturday, February 9, 2019 11:27 PM
Subject: Re: [CnD] Recipe Request


It might be in the cookbook, "The Best Recipes from the Backs of Boxes,
Bottles, Cans, and Jars" which tends to have a lot of this stuff. Mama
Peach, who has a recipe mailing list, has converted recipes from this
particular book, so if someone could ask her about this that might provide
some information.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 09, 2019 9:14 PM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS 
Subject: Re: [CnD] Recipe Request

Me tooo, wish I could find it again. I wish I could really explain how the
cake really was. It was very pudding like, and also cakelike and so moist.
It’s probably not on Duncan Hines anymore.

Sent from my iPhone


On Feb 9, 2019, at 9:03 PM, Deborah Barnes via Cookinginthedark
 wrote:

Nancy, I never had that cake but want some so I hope we get the recipe.

Deb B.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 09, 2019 12:14 PM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS
Subject: [CnD] Recipe Request

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

Sent from my iPhone
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Re: [CnD] Recipe Request

[Jeanne Fike via Cookinginthedark]

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

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

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

Sent from my iPhone
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Re: [CnD] Recipe Request

[Nicole Massey via Cookinginthedark]

It might be in the cookbook, "The Best Recipes from the Backs of Boxes, 
Bottles, Cans, and Jars" which tends to have a lot of this stuff. Mama Peach, 
who has a recipe mailing list, has converted recipes from this particular book, 
so if someone could ask her about this that might provide some information.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 09, 2019 9:14 PM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS 
Subject: Re: [CnD] Recipe Request

Me tooo, wish I could find it again. I wish I could really explain how the cake 
really was. It was very pudding like, and also cakelike and so moist. It’s 
probably not on Duncan Hines anymore.

Sent from my iPhone

> On Feb 9, 2019, at 9:03 PM, Deborah Barnes via Cookinginthedark 
>  wrote:
>
> Nancy, I never had that cake but want some so I hope we get the recipe.
>
> Deb B.
>
> -Original Message-
> From: GARY WILLIAMS via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 09, 2019 12:14 PM
> To: cookinginthedark@acbradio.org
> Cc: GARY WILLIAMS
> Subject: [CnD] Recipe Request
>
> Hi everyone,
> I am looking for a special recipe. Back in the seventies, on the box of a 
> Duncan Hines yellow cake mix, was a recipe for a cake that the box said was 
> like eating pudding in a bowl. I actually made this cake, and it was 
> wonderful. It was very moist and pudding like, so that you had to eat it out 
> of a dessert dish. Does anybody know what I am talking about? I would love to 
> have the recipe to make it again if anyone has it.
> Thanks for your help.
> Nancy Williams
>
> Sent from my iPhone
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Re: [CnD] Recipe Request

[GARY WILLIAMS via Cookinginthedark]

Me tooo, wish I could find it again. I wish I could really explain how the cake 
really was. It was very pudding like, and also cakelike and so moist. It’s 
probably not on Duncan Hines anymore.

Sent from my iPhone

> On Feb 9, 2019, at 9:03 PM, Deborah Barnes via Cookinginthedark 
>  wrote:
>
> Nancy, I never had that cake but want some so I hope we get the recipe.
>
> Deb B.
>
> -Original Message-
> From: GARY WILLIAMS via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 09, 2019 12:14 PM
> To: cookinginthedark@acbradio.org
> Cc: GARY WILLIAMS
> Subject: [CnD] Recipe Request
>
> Hi everyone,
> I am looking for a special recipe. Back in the seventies, on the box of a 
> Duncan Hines yellow cake mix, was a recipe for a cake that the box said was 
> like eating pudding in a bowl. I actually made this cake, and it was 
> wonderful. It was very moist and pudding like, so that you had to eat it out 
> of a dessert dish. Does anybody know what I am talking about? I would love to 
> have the recipe to make it again if anyone has it.
> Thanks for your help.
> Nancy Williams
>
> Sent from my iPhone
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Re: [CnD] Recipe Request

[diane.fann7--- via Cookinginthedark]

I went to Duncan Hines's site and looked around. Didn't find any thing close, 
but will keep looking. 

-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Saturday, February 9, 2019 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Recipe Request

Nancy, I never had that cake but want some so I hope we get the recipe.

Deb B.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 09, 2019 12:14 PM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS
Subject: [CnD] Recipe Request

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

Sent from my iPhone
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Re: [CnD] Recipe Request

[Deborah Barnes via Cookinginthedark]

Nancy, I never had that cake but want some so I hope we get the recipe.

Deb B.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 09, 2019 12:14 PM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS
Subject: [CnD] Recipe Request

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

Sent from my iPhone
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[CnD] Recipe Request

[GARY WILLIAMS via Cookinginthedark]

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

Sent from my iPhone
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Re: [CnD] Recipe request Bruschetta pillsbury.com

[gail johnson via Cookinginthedark]

Any Bruschetta  you can use other breads like French Bread. I'm trying
this with Texas Toast.




from: pillsbury.com
Bruschetta
Ingredients
1   can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
2   tablespoons chopped fresh basil leaves
1   tablespoon extra-virgin olive oil  Save $
1   clove garlic, finely chopped
16   slices (1/2 inch thick) baguette (about 6 oz), toasted
Steps
1
In medium bowl, mix tomatoes, basil, olive oil and garlic.
2
Spoon mixture onto toasted bread slices. Serve immediately.
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Re: [CnD] Recipe request Strawberry & Blue Cheese Bruschetta

[gail johnson via Cookinginthedark]

from: EatingWell

Strawberry & Blue Cheese Bruschetta
In this healthy bruschetta recipe, the big, bold, salty, tangy flavor
of blue cheese makes an  unexpected but utterly delicious match with
sweet juicy strawberries. This bruschetta recipe makes  a quick, easy
appetizer and is so pretty topped with chopped green chives.
12 servings
Active
20 m
Ready In
20 m
12 medium strawberries, hulled and sliced
Organic Strawberries 1 Lb$3.99 for 1 itemThru 05/02
1 teaspoon sugar
¼ cup (2 ounces) reduced-fat cream cheese (Neufchâtel)
¼ cup crumbled blue cheese
1-2 teaspoons water, if needed
1 tablespoon finely chopped fresh chives, plus more for garnish
¼ teaspoon freshly ground pepper
12 slices whole-grain baguette ( ¼ inch thick), warmed or toasted
Preparation
Combine strawberries and sugar in a medium bowl and let stand while you
make the cheese spread.
Combine cream cheese and blue cheese in a small bowl using a fork. Add
water, if necessary, for a  thick but spreadable consistency. Stir in 1
tablespoon chives and pepper.
Spread about 1 teaspoon of the cheese mixture on each piece of
baguette. Top with the sliced  berries. Garnish with a sprinkle of
chives, if desired.

Strawberry & Blue Cheese Bruschetta
In this healthy bruschetta recipe, the big, bold, salty, tangy flavor
of blue cheese makes an  unexpected but utterly delicious match with
sweet juicy strawberries. This bruschetta recipe makes  a quick, easy
appetizer and is so pretty topped with chopped green chives.
12 servings
Active
20 m
Ready In
20 m
12 medium strawberries, hulled and sliced
Organic Strawberries 1 Lb$3.99 for 1 itemThru 05/02
1 teaspoon sugar
¼ cup (2 ounces) reduced-fat cream cheese (Neufchâtel)
¼ cup crumbled blue cheese
1-2 teaspoons water, if needed
1 tablespoon finely chopped fresh chives, plus more for garnish
¼ teaspoon freshly ground pepper
12 slices whole-grain baguette ( ¼ inch thick), warmed or toasted
Preparation
Combine strawberries and sugar in a medium bowl and let stand while you
make the cheese spread.
Combine cream cheese and blue cheese in a small bowl using a fork. Add
water, if necessary, for a  thick but spreadable consistency. Stir in 1
tablespoon chives and pepper.
Spread about 1 teaspoon of the cheese mixture on each piece of
baguette. Top with the sliced  berries. Garnish with a sprinkle of
chives, if desired.
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Re: [CnD] Recipe request Caramelized Onion & Shrimp Bruschetta

[gail johnson via Cookinginthedark]

Bruschetta Recipes - EatingWell
Caramelized Onion & Shrimp Bruschetta
Caramelized onion and golden raisins add sweet balance to shrimp in
this easy bruschetta. It can  be assembled in just a few minutes if you
make the onion spread ahead of time. For a vegetarian  option, serve
topped with crumbled feta.
24 servings

Active
50 m
Ready In
1 h 20 m


Ingredients
½ cup golden raisins
2 tablespoons canola oil
4 cups chopped yellow onions
2 tablespoons capers, rinsed and chopped
2 tablespoons minced fresh dill
½ teaspoon freshly ground pepper
¼ teaspoon salt
24 thin slices baguette, toasted
24 peeled and deveined cooked shrimp,
Preparation
Place raisins in a small bowl and cover with boiling water; set aside
for 30 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and
cook, stirring often, until  the onions are softened and beginning to
color, 5 to 10 minutes. Cover, reduce heat to medium-low,  and continue
cooking, stirring occasionally, until the onions are golden brown, 15
to 25 minutes  more.
Drain and chop the raisins; add to the onions along with capers, dill,
pepper and salt. Cook  uncovered, stirring, for 5 minutes. Transfer to
a bowl and let cool for at least 30 minutes.
Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to
3 days. Bring the spread to  room temperature before assembling.
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Re: [CnD] Recipe request Bruschetta

[gail johnson via Cookinginthedark]

Bruschetta
Prep  10 min
Total 18 min
Servings 12
Bruschetta is one of our favorite finger foods. It’s an easy appetizer
that requires just 10  minutes of prep and packs big flavor.
Ingredients
12   slices Italian bread, 1/2 inch thick
1/4   cup olive or vegetable oil
2   medium tomatoes, chopped (1 1/2 cups)
2   garlic cloves, finely chopped
3   tablespoons chopped fresh basil leaves
2   tablespoons small capers, drained
1/2   teaspoon salt
1/2   teaspoon pepper
Steps
1
Heat oven to 375ºF.
2
Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil
on each slice bread. Bake  about 8 minutes or until golden brown.
3
While bread is toasting, mix remaining ingredients. Spoon tomato
mixture onto bread slices. Serve  at room temperature.
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Re: [CnD] Recipe request: Cheddar Bruschetta

[Helen Whitehead via Cookinginthedark]

Cheddar Bruschetta
"I always like to try bruschetta when we're eating out at a restaurant to see 
how it compares to my recipe-- and I haven't found one that's better yet!" 
writes Vicki Thompson of Bristol, New Brunswick. "It's a hit when i serve it to 
company or take it to potlucks and other gatherings."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings
24 slices French bread (3/4 inch thick)
2 medium tomatoes, seeded and chopped
2/3 cup shredded cheddar cheese
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
1. Place bread slices on ungreased baking sheets. Bake at 350° for 5 minutes on 
each side or until toasted.
2. Meanwhile, in a small bowl, combine the remaining ingredients. Spread over 
toasted bread. Bake 8-10 minutes longer or until bubbly. Serve warm. Yield: 2 
dozen.


-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, April 29, 2018 4:02 AM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher <blaine.deutsc...@icloud.com>
Subject: [CnD] Recipe request

Good morning. I’m looking for a recipe for Bruschetta. If anyone has one can 
you send it?
Thanks
Blaine

Sent from my iPhone
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Re: [CnD] Recipe request: Italian - bruschetta

[Helen Whitehead via Cookinginthedark]

Italian - bruschetta

bruschetta is the italian ancestor of our american version of garlic bread.
 8 1/2" thick slices french or italian bread
 2 cloves garlic, cut in half
 1/4 cup extra virgin olive oil
 2 medium, ripe tomatoes, thinly sliced
 1/2 tsp. black pepper
 1. toast bread until lightly browned on both sides under a broiler. 2. rub
top of bread with garlic. return slices to broiling tray. 3. sprinkle olive
oil over bread slices. top with tomato slices and pepper. 4. broil close to
flame for 1 minute and serve at once.

-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, April 29, 2018 4:02 AM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher <blaine.deutsc...@icloud.com>
Subject: [CnD] Recipe request

Good morning. I’m looking for a recipe for Bruschetta. If anyone has one can 
you send it?
Thanks
Blaine

Sent from my iPhone
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[CnD] Recipe request

[Blaine Deutscher via Cookinginthedark]

Good morning. I’m looking for a recipe for Bruschetta. If anyone has one can 
you send it?
Thanks
Blaine

Sent from my iPhone
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Re: [CnD] recipe request

[Janet Brown via Cookinginthedark]

I know.
That is where I found the one with fiber 1 and yogurt.
I was looking for a tried and true recipe from the list which somebody here has 
actually made and liked.
I love recipe exchanges like this in which we share recipes we like in hopes 
that others will like them too.
Random recipes from the web do not cary the same weight for me anyhow.
Thanks though. 

Sent from my iPhone

> On Aug 7, 2016, at 8:38 PM, Gary Patterson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Janet, I know there are several key lime pie recipes in
> Food.about.com
> Enter your request and you will get several that I recall. Key lime, yum!
> 
> Gary Patterson
> 
> 
> -Original Message-
> From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, August 06, 2016 1:47 PM
> To: cookda...@suddenlink.net; cookinginthedark@acbradio.org
> Cc: Janet Brown
> Subject: [CnD] recipe request
> 
> 
> 
> Sent from my iPhoneI recall someone posting a great sounding key lime pie 
> recipe.
> I was in a seriously healthy period so did not save it.
> I was looking on the web and was lucky to find between all of the adds.It 
> sounded awful being made with jello, cool whip and key lime yogurt.
> No condensed milk at all.
> It is summer time, just right for home made key lime pie.Thanks 
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Re: [CnD] recipe request

[Gary Patterson via Cookinginthedark]

Janet, I know there are several key lime pie recipes in
Food.about.com
Enter your request and you will get several that I recall. Key lime, yum!

Gary Patterson


-Original Message-
From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, August 06, 2016 1:47 PM
To: cookda...@suddenlink.net; cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: [CnD] recipe request



Sent from my iPhoneI recall someone posting a great sounding key lime pie 
recipe.
I was in a seriously healthy period so did not save it.
I was looking on the web and was lucky to find between all of the adds.It 
sounded awful being made with jello, cool whip and key lime yogurt.
No condensed milk at all.
It is summer time, just right for home made key lime pie.Thanks 
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[CnD] recipe request

[Janet Brown via Cookinginthedark]

Sent from my iPhoneI recall someone posting a great sounding key lime pie 
recipe.
I was in a seriously healthy period so did not save it.
I was looking on the web and was lucky to find between all of the adds.It 
sounded awful being made with jello, cool whip and key lime yogurt.
No condensed milk at all.
It is summer time, just right for home made key lime pie.Thanks
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Re: [CnD] Recipe request for chicken drumsticks.

[Sandy via Cookinginthedark]

Jeri,
Does this have to be done in a glass 9 by 13 inch pan? I don't have one, but
I have a nonstick metal one, and was thinking of lining it with that
nonstick, release foil that they have these days. what do ya think? it
sounds so good; can hardly wait to shop and try it! 
Sandy


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Jeri Milton via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, April 20, 2016 11:02 AM
To: cookinginthedark@acbradio.org
Cc: jerimil...@gmail.com
Subject: Re: [CnD] Recipe request for chicken drumsticks.

Oh thank you so much that is the one! I knew it was super super simple but I
could not remember it. My husband and my kids just loved it thanks again!
Jeri

Sent from my iPhone

> On Apr 20, 2016, at 7:31 AM, ajackson212--- via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> 
> Honey Cornbread Chicken Drumsticks
> 
> This delicious and simple recipe for chicken drumsticks coated in 
> honey butter, then cornbread stuffing mix, will be a real hit with kids.
> 
> Prep Time: 20 minutes
> 
> Cook Time: 55 minutes
> 
>Ingredients:
> 
> 3 lbs. chicken drumsticks
> 3 Tbsp. honey
> 2 Tbsp. butter, melted
> 1-1/2 cups dried cornbread stuffing crumbs
> 1 tsp. seasoned salt
> 
> Preparation:
> Preheat oven to 350 degrees. Spray 13x9" glass baking dish with 
> nonstick cooking spray. Place chicken in dish.
> 
> In small bowl combine honey and butter. Spoon 3 Tbsp. of this mixture 
> over the chicken. Sprinkle cornbread stuffing and seasoned salt over 
> chicken and press lightly. Drizzle drumsticks with remaining butter 
> and honey mixture. Bake at 350 degrees for 50-60 minutes until juices 
> run clear and chicken is thoroughly cooked. 6 servings Helen Whitehead
> 
> 
> 
> ---
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Re: [CnD] Recipe request for chicken drumsticks.

[Jeri Milton via Cookinginthedark]

Oh thank you so much that is the one! I knew it was super super simple but I 
could not remember it. My husband and my kids just loved it thanks again!
Jeri

Sent from my iPhone

> On Apr 20, 2016, at 7:31 AM, ajackson212--- via Cookinginthedark 
>  wrote:
> 
> Honey Cornbread Chicken Drumsticks
> 
> This delicious and simple recipe for chicken drumsticks coated in honey
> butter, then cornbread stuffing mix, will be a real hit with kids.
> 
> Prep Time: 20 minutes
> 
> Cook Time: 55 minutes
> 
>Ingredients:
> 
> 3 lbs. chicken drumsticks
> 3 Tbsp. honey
> 2 Tbsp. butter, melted
> 1-1/2 cups dried cornbread stuffing crumbs
> 1 tsp. seasoned salt
> 
> Preparation:
> Preheat oven to 350 degrees. Spray 13x9" glass baking dish with nonstick
> cooking spray. Place chicken in dish.
> 
> In small bowl combine honey and butter. Spoon 3 Tbsp. of this mixture over
> the chicken. Sprinkle cornbread stuffing and seasoned salt over chicken and
> press
> lightly. Drizzle drumsticks with remaining butter and honey mixture. Bake at
> 350 degrees for 50-60 minutes until juices run clear and chicken is
> thoroughly
> cooked. 6 servings
> Helen Whitehead
> 
> 
> 
> ---
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> https://www.avast.com/antivirus
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Re: [CnD] Recipe request for chicken drumsticks

[Nicole Massey via Cookinginthedark]

Please direct me to the list archive. I lost all the recipes I saved from 2015 
from here, so I'd like to go to the archives and grab what I lost.

-Original Message-
From: Noah Carver via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, April 20, 2016 9:04 AM
To: cookinginthedark@acbradio.org
Cc: Noah Carver <carvernoah...@yahoo.com>
Subject: Re: [CnD] Recipe request for chicken drumsticks

Hello

I also haven't sent many e-mails to the list, however I may be able to help. If 
you can give me a ballpark estimate of when it was posted, I can look it up in 
the archives and find the recipe. Thanks.

Noah


On 4/20/2016 9:52 AM, Jeri Milton via Cookinginthedark wrote:
> Hello everyone. It's been a long time since I have been on the list. Hope 
> everyone is doing great.
> So if you years ago there was a recipe posted on here for chicken legs. I 
> believe they were called honey cornbread chicken drumsticks. I use to make 
> them all the time and I cannot for the life of me remember how I did it. If 
> any of you have the recipe could you please share it? Thank you so much.
>
>
>
> Sent from my iPhone
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[CnD] Recipe request for chicken drumsticks.

[ajackson212--- via Cookinginthedark]

Honey Cornbread Chicken Drumsticks

This delicious and simple recipe for chicken drumsticks coated in honey
butter, then cornbread stuffing mix, will be a real hit with kids.

Prep Time: 20 minutes

Cook Time: 55 minutes

Ingredients:

 3 lbs. chicken drumsticks
 3 Tbsp. honey
 2 Tbsp. butter, melted
 1-1/2 cups dried cornbread stuffing crumbs
 1 tsp. seasoned salt

Preparation:
Preheat oven to 350 degrees. Spray 13x9" glass baking dish with nonstick
cooking spray. Place chicken in dish.

In small bowl combine honey and butter. Spoon 3 Tbsp. of this mixture over
the chicken. Sprinkle cornbread stuffing and seasoned salt over chicken and
press
lightly. Drizzle drumsticks with remaining butter and honey mixture. Bake at
350 degrees for 50-60 minutes until juices run clear and chicken is
thoroughly
cooked. 6 servings
Helen Whitehead



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Re: [CnD] Recipe request for chicken drumsticks

[Noah Carver via Cookinginthedark]

Hello

I also haven't sent many e-mails to the list, however I may be able to 
help. If you can give me a ballpark estimate of when it was posted, I 
can look it up in the archives and find the recipe. Thanks.


Noah


On 4/20/2016 9:52 AM, Jeri Milton via Cookinginthedark wrote:

Hello everyone. It's been a long time since I have been on the list. Hope 
everyone is doing great.
So if you years ago there was a recipe posted on here for chicken legs. I 
believe they were called honey cornbread chicken drumsticks. I use to make them 
all the time and I cannot for the life of me remember how I did it. If any of 
you have the recipe could you please share it? Thank you so much.



Sent from my iPhone
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[CnD] Recipe request for chicken drumsticks

[Jeri Milton via Cookinginthedark]

Hello everyone. It's been a long time since I have been on the list. Hope 
everyone is doing great.
So if you years ago there was a recipe posted on here for chicken legs. I 
believe they were called honey cornbread chicken drumsticks. I use to make them 
all the time and I cannot for the life of me remember how I did it. If any of 
you have the recipe could you please share it? Thank you so much.



Sent from my iPhone
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[CnD] Recipe request: Butter cookies

[Blaine Deutscher via Cookinginthedark]

Good morning. 

I'm looking for a recipe for butter cookies   I bought some from the store and 
love them. 

Blaine Deutscher


Cell: 1-403-827-6863
T: http://www.twitter.com/theblainage
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Re: [CnD] Recipe request: Butter cookies: BUTTER BITES

[Helen Whitehead via Cookinginthedark]

BUTTER BITES

1 c. flour, sifted

1/2 cup confectioners sugar

1/2 cup butter, softened

1 tsp. vanilla extract

Preheat oven to 300 degrees Fahrenheit.

In a large mixing bowl, combine the flour and sugar. Using a wooden spoon, 
blend in the butter and vanilla extract. Dough will be stiff.

Dust your hands with flour, and shape the dough into 3/4 inch balls. Set on 
an ungreased cookie sheet and flatten by pressing with the tines of a 
floured

fork, crosswise.

Bake approximately 15 minutes, or until a pale golden brown. Remove 
immediately from cookie sheet and cool on wire rack. Makes approximately 24 
cookies.

Note: Do not place cookies on a warm cookie sheet, as this will cause them 
to spread before cooking.

Variation: Add finely chopped blanched almonds, macadamia nuts, or pistachio 
nuts. Can also substitute almond extract, lemon or orange oils, or liqueurs.

These little cookies work well for dipping in chocolate, especially when 
using almonds. Enjoy.

- Original Message - 
From: "Blaine Deutscher via Cookinginthedark" 
<cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, December 08, 2015 10:38 AM
Subject: [CnD] Recipe request: Butter cookies


Good morning.

I'm looking for a recipe for butter cookies   I bought some from the store 
and love them.

Blaine Deutscher


Cell: 1-403-827-6863
T: http://www.twitter.com/theblainage
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[CnD] recipe request

[Kimsan via Cookinginthedark]

Anyone have the recipe for dorito casoroll?

Thanks.

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[CnD] Recipe Request.

[ajackson212--- via Cookinginthedark]

Hi, Nancy and Gary,
What you had for dessert sounds like banana pudding.  It is a layered dish, 
beginning with graham crackers, chocolate pudding, sliced bananas, more graham 
crackers, vanilla pudding and more sliced bananas.  It is yummy, pure comfort 
food.
Hope this helps.
Alice 


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Re: [CnD] Recipe Request

[Jan via Cookinginthedark]

My mom used to make a dessert she always called creamell pudding. I don't
know where she got the recipe. But all she did was line an 11-by-7-inch
pyrex dish with graham crackers, whole or some can be broken to fit the pan.
Then she prepared a 4-ounce package of chocolate cook and serve pudding and
poured it over the crackers, while the pudding was very hot. then she put
another layer of crackers on top. then she prepared a package of either
vanilla or butterscotch cook and serve pudding and poured that on top of the
second layer of crackers, again, while still hot. then she put a few crushed
crackers on top. she chilled the dessert and served it with or without
whipped cream. My mom passed away in 2010, but the family still makes the
dessert.

-Original Message-
From: Nancy and Gary via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, June 01, 2015 7:45 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request

Hi,
Today a group of us from our church went and ate at this barbecue place. For
dessert I got this graham cracker pudding which was vanilla and chocolate
pudding and graham crackers and I'm not sure what else was in it. Does
anyone have a recipe that might sound like what I'm describing? It was so
yummy.
Thanks.
Nancy Williams

Sent from my iPhone
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Re: [CnD] Recipe Request

[Debbra Piening via Cookinginthedark]

If you use Bookshare, you might look there for a book called Icebox Cakes.  
According to this book, these are made by layering graham crackers, vanilla 
wafers orNabisco cookies with pudding or jello and/or flavored whipped cream. 
You can add layers of fruit, bananas, berries, etc., chill till firm and often 
just serve from the pan.  This could be something really nice for the summer!  

-Original Message-
From: Nancy and Gary via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, June 01, 2015 6:45 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request

Hi,
Today a group of us from our church went and ate at this barbecue place. For 
dessert I got this graham cracker pudding which was vanilla and chocolate 
pudding and graham crackers and I'm not sure what else was in it. Does anyone 
have a recipe that might sound like what I'm describing? It was so yummy.
Thanks.
Nancy Williams

Sent from my iPhone
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Re: [CnD] Recipe Request

[brenda mueller via Cookinginthedark]

Ask for a recipe of graham cracker cream pie.  I think that's the 
closest thing.


Brenda Mueller



- Original Message -
From: Nancy and Gary via Cookinginthedark 

cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org 

cookinginthedark@acbradio.org

Date sent: Mon, 01 Jun 2015 23:45:13 +
Subject: [CnD] Recipe Request



Hi,
Today a group of us from our church went and ate at this barbecue 
place. For dessert I got this graham cracker pudding which was 
vanilla and chocolate pudding and graham crackers and I'm not 
sure what else was in it. Does anyone have a recipe that might 
sound like what I'm describing? It was so yummy.

Thanks.
Nancy Williams



Sent from my iPhone
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[CnD] Recipe Request

[Nancy and Gary via Cookinginthedark]

Hi,
Today a group of us from our church went and ate at this barbecue place. For 
dessert I got this graham cracker pudding which was vanilla and chocolate 
pudding and graham crackers and I'm not sure what else was in it. Does anyone 
have a recipe that might sound like what I'm describing? It was so yummy.
Thanks.
Nancy Williams

Sent from my iPhone
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[CnD] recipe request

[Nancy Martin via Cookinginthedark]

Hi everyone,
I'll post that bisquick cookies recipe some time today. Thanks for being 
patient.
Nancy 


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Re: [CnD] recipe request

[Sherri Crum via Cookinginthedark]

Here are two--almost the same--from my files.

Cherry Mallow Cake

4 c. miniature marshmallows
1 18.25-oz. pkg. yellow cake mix
1 21-oz. can cherry pie filling

Preheat oven to dg350. Spray a 13 x 9 x 2-inch baking pan with
vegetable cooking spray.
Place marshmallows evenly in bottom of pan.

Prepare cake mix according to package directions. Pour batter over
marshmallows. Spoon cherry filling evenly over cake batter.

Bake 45 to 50 minutes. The top of the cake will be bubbly and
marshmallows will be sticky on top of cake. Let cool in pan, then
cut into squares.


Cherry Chocolate Mallow Cake

1 10-oz. bag mini marshmallows
1 18.25-oz. pkg. chocolate cake mix
1 can cherry pie filling
1 small box cherry jello

Preheat oven to dg350. Line the bottom of a 13- by 9-inch baking pan
with mini marshmallows. Mix cake according to package directions and
pour mixture on top of marshmallows.

Mix together pie filling and jello powder. Pour mixture on top of cake
batter. Bake at dg350 for 35 minutes.






On 12/3/14, Colleen Chandler via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 I heard somewhere about a cake recipe where you place marshmallows in the
 bottom
 of the pan, then pour cake batter over them and bake it. The marshmallows
 are
 supposed to rise to the top and create frosting.  Does anyone have a recipe
 like
 that?  Thanks.

 Colleen

 If you're lucky enough to be Irish, you're lucky enough!



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[CnD] recipe request

[Colleen Chandler via Cookinginthedark]

I heard somewhere about a cake recipe where you place marshmallows in the 
bottom 
of the pan, then pour cake batter over them and bake it. The marshmallows are 
supposed to rise to the top and create frosting.  Does anyone have a recipe 
like 
that?  Thanks.

Colleen

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-#$R,#-4,38T.30W6@T*14Y$.E9#05)$#0H`
`
end

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Re: [CnD] Recipe Request Sweet Potato Pie

[gail johnson via Cookinginthedark]

Hi Donald,

You'd use the same pumpkin spice.
I like to use butternut squash it is nice and sweet.h

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Re: [CnD] Recipe Request Sweet Potato Pie

[Sandy via Cookinginthedark]

Yes, you can interchange pumpkin for cooked sweet potatoes. when I do
pumpkin pie, I sometimes substitute eggnog for the evaporated milk, for a
delightful! flavor! 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Donald via Cookinginthedark
Sent: Wednesday, November 19, 2014 9:58 PM
To: cookinginthedark@acbradio.org; RJ
Subject: Re: [CnD] Recipe Request Sweet Potato Pie

Would you use the same premade pumpkin spice mix as in a pumpkin pie?
In Canada we make squash pie the same as pumpkin pie but you have to use an
accorn or hubard squash to get the correct consistancy when puree making.
Donald

- Original Message -
From: RJ via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Sherri Crum sssmile...@gmail.com
Sent: Wednesday, November 19, 2014 8:03 PM
Subject: Re: [CnD] Recipe Request Sweet Potato Pie


Look up pumpkin and sub the sweet potatoes for the pumpkins.
- Original Message - 
From: Sherri Crum via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Wednesday, November 19, 2014 6:52 PM
Subject: [CnD] Recipe Request Sweet Potato Pie


 Hello listers,

 As I was talking to a friend today, she wondered if I had a recipe for
 sweet potato pie. I do not, but perhaps someone out there has one they
 would be willing to share.

 Thanks for any help,

 Sherri
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Re: [CnD] Recipe Request Sweet Potato Pie

[Regina Marie via Cookinginthedark]

This is a matter of preference. I use real butter in my sweet potato pies
and vanilla or almond exract. I like to measure in cinnamon and nutmeg and
not use pumpkin spice because I don't like the ginger and cloves in my sweet
potato. Also make sure to use actuall sweet potatoes and not yams. It makes
a difference. 


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson via Cookinginthedark
Sent: Thursday, November 20, 2014 12:22 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Recipe Request Sweet Potato Pie

Hi Donald,

You'd use the same pumpkin spice.
I like to use butternut squash it is nice and sweet.h

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Re: [CnD] Recipe Request Sweet Potato Pie

[Regina Marie via Cookinginthedark]

not as easy as jus substituting sweet potato for pumpkin. Here's mine:

.   2 cups peeled, cooked sweet potatoes 
.   1/2 cups each white and brown sugar 
.   1/2 stick melted butter 
.   2 eggs 
.   1 teaspoon vanilla or almond extract or 1 to 2 tablespoons bourbon 
.   1/4 teaspoon salt 
.   1/4 teaspoon ground cinnamon 
.   1/4 teaspoon ground nutmeg
.   1 cup milk 
.   9-inch unbaked pie crust
Directions
Preheat the oven to 350 degrees F. 
For the filling, using an electric hand mixer, combine the potatoes, sugar,
the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk
and continue to mix. Pour the filling into the pie crust and bake for 35 to
45 minutes, or until a knife inserted in the center comes out clean. Place
the pie on a rack and cool 

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Donald via Cookinginthedark
Sent: Wednesday, November 19, 2014 7:58 PM
To: cookinginthedark@acbradio.org; RJ
Subject: Re: [CnD] Recipe Request Sweet Potato Pie

Would you use the same premade pumpkin spice mix as in a pumpkin pie?
In Canada we make squash pie the same as pumpkin pie but you have to use an
accorn or hubard squash to get the correct consistancy when puree making.
Donald

- Original Message -
From: RJ via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Sherri Crum sssmile...@gmail.com
Sent: Wednesday, November 19, 2014 8:03 PM
Subject: Re: [CnD] Recipe Request Sweet Potato Pie


Look up pumpkin and sub the sweet potatoes for the pumpkins.
- Original Message - 
From: Sherri Crum via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Wednesday, November 19, 2014 6:52 PM
Subject: [CnD] Recipe Request Sweet Potato Pie


 Hello listers,

 As I was talking to a friend today, she wondered if I had a recipe for
 sweet potato pie. I do not, but perhaps someone out there has one they
 would be willing to share.

 Thanks for any help,

 Sherri
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[CnD] Recipe Request Sweet Potato Pie

[Sherri Crum via Cookinginthedark]

Hello listers,

As I was talking to a friend today, she wondered if I had a recipe for
sweet potato pie. I do not, but perhaps someone out there has one they
would be willing to share.

Thanks for any help,

Sherri
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Re: [CnD] Recipe Request Sweet Potato Pie

[Colleen via Cookinginthedark]

THE BEST SWEET POTATO PIE
2 med. sweet potatoes, boiled, peeled  mashed
1/4 c. melted butter
3/4 c. brown sugar
1/4 c. granulated sugar
3 eggs, beaten
1 c. milk
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1 unbaked 9 pie crust
Preheat oven to 350 degrees. In a large bowl, combine sweet potatoes, butter, 
brown sugar, granulated sugar, eggs, milk, pumpkin pie spice and nutmeg. Beat 
until well blended. Spoon mixture into pie crust. Bake until filling is firm, 
about 45 minutes.



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Re: [CnD] Recipe Request Sweet Potato Pie

[Penny Reeder via Cookinginthedark]

Hi Sherri,
Here's my Grandmother's recipe for Sweet Potato Pie. This recipe makes
a lot of filling -- easily enough for 2 9-inch pies or a 10-inch pie
plus a couple of custard cups filled with the delicious filling (and
served for a snack or breakfast!) Of, you can use 2 cups of milk
instead of 3, which may still give you a little more than you will
need for a 9-inch pie).

Make your favorite pie crust. Bake it. Set aside while you make the filling.
Combine with mixer:
1-to-2 cooked sweet potatoes, mashed
3 eggs
3/4 cup sugar
1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
Ground Alspice to taste
2 TBSP. cornstarch
1 TBSP. vanilla extract.

Stir in 3 cups whole milk.

Pour into baked pie crusts.

Bake at 425 degrees for 12 minutes. Reduce heat to 350 degrees  and
continue baking for 30-40 minutes longer, until knife inserted near
center  comes out clean.

Delicious! Enjoy!


On 11/19/14, Sherri Crum via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 Hello listers,

 As I was talking to a friend today, she wondered if I had a recipe for
 sweet potato pie. I do not, but perhaps someone out there has one they
 would be willing to share.

 Thanks for any help,

 Sherri
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Re: [CnD] Recipe Request Sweet Potato Pie

[RJ via Cookinginthedark]

Look up pumpkin and sub the sweet potatoes for the pumpkins.
- Original Message - 
From: Sherri Crum via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Wednesday, November 19, 2014 6:52 PM
Subject: [CnD] Recipe Request Sweet Potato Pie



Hello listers,

As I was talking to a friend today, she wondered if I had a recipe for
sweet potato pie. I do not, but perhaps someone out there has one they
would be willing to share.

Thanks for any help,

Sherri
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Re: [CnD] Recipe Request Sweet Potato Pie

[Donald via Cookinginthedark]

Would you use the same premade pumpkin spice mix as in a pumpkin pie?
In Canada we make squash pie the same as pumpkin pie but you have to use an 
accorn or hubard squash to get the correct consistancy when puree making.
Donald

- Original Message - 
From: RJ via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Sherri Crum sssmile...@gmail.com
Sent: Wednesday, November 19, 2014 8:03 PM
Subject: Re: [CnD] Recipe Request Sweet Potato Pie


Look up pumpkin and sub the sweet potatoes for the pumpkins.
- Original Message - 
From: Sherri Crum via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Wednesday, November 19, 2014 6:52 PM
Subject: [CnD] Recipe Request Sweet Potato Pie


 Hello listers,

 As I was talking to a friend today, she wondered if I had a recipe for
 sweet potato pie. I do not, but perhaps someone out there has one they
 would be willing to share.

 Thanks for any help,

 Sherri
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[CnD] Recipe request

[Angela via Cookinginthedark]

Hi, does anyone on the list happen to have the recipe for macaroni and cheese 
by the Cracker Barrel? Thank you, Angela Davis

Sent from my iPhone
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Re: [CnD] recipe request

[Becky via Cookinginthedark]

I have a recipe and I will try to find it and send it out; I have not been 
using email for a few weeks, but I will get it to you soon.  Becky Jo
- Original Message - 
From: Colleen via Cookinginthedark cookinginthedark@acbradio.org

To: blindrecipeexcha...@yahoogroups.com
Cc: cookinginthedark@acbradio.org
Sent: Sunday, October 19, 2014 5:10 PM
Subject: [CnD] recipe request


Does anyone have a recipe for blackbottom cupcakes?  I tasted them at a 
friends house recently and forgot to get the recipe.  They are so good. 
Thanks.

If you're lucky enough to be Irish, you're lucky enough!










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Re: [CnD] recipe request

[Susan Lumpkin via Cookinginthedark]

Becky/Colleen

I just googled blackbottomed cupcakes on the Internet and found several
recipes. I'd send them to you but I'm just leaving. If you don't get
anything, I send them later in the day!

Susan


Susan

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Becky via Cookinginthedark
Sent: Tuesday, October 28, 2014 11:09 AM
To: cookinginthedark@acbradio.org; Colleen
Subject: Re: [CnD] recipe request

I have a recipe and I will try to find it and send it out; I have not been 
using email for a few weeks, but I will get it to you soon.  Becky Jo
- Original Message - 
From: Colleen via Cookinginthedark cookinginthedark@acbradio.org
To: blindrecipeexcha...@yahoogroups.com
Cc: cookinginthedark@acbradio.org
Sent: Sunday, October 19, 2014 5:10 PM
Subject: [CnD] recipe request


 Does anyone have a recipe for blackbottom cupcakes?  I tasted them at a 
 friends house recently and forgot to get the recipe.  They are so good. 
 Thanks.
 If you're lucky enough to be Irish, you're lucky enough!









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Re: [CnD] recipe request

[Colleen via Cookinginthedark]

Thanks, Susan.  I found several recipes, too.

Colleen 


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[CnD] recipe request

[Colleen via Cookinginthedark]

Does anyone have a recipe for blackbottom cupcakes?  I tasted them at a friends 
house recently and forgot to get the recipe.  They are so good. Thanks.
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-#$P,3E4,C$Q,#(S6@T*14Y$.E9#05)$#0H`
`
end

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[CnD] recipe request

[Christina Brino via Cookinginthedark]

Does anyone or Joyce Porter have her wonderful Hershey bar cheesecake
recipe.  

I can't find it and it is the best.

Thanks,

Christina 

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[CnD] recipe request-lemon mousse

[Sylvia Perez via Cookinginthedark]

I am looking for a good lemon mousse recipe-anyone have one.
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[CnD] Recipe Request

[Amy Baron]

Hi All,

I am looking for a recipe.  The recipe that I am looking for is Honey
Mustard Chicken Breast.

 

Thank you,

Amy E. Baron

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Re: [CnD] recipe request-strawberry dessert

[RJ]

Make it easy and get some heavy cream and whip it and slice up the 
strawberries and add a little honey.

Nothing simpler
- Original Message - 
From: Sylvia Perez spe...@lvib.org

To: cookinginthedark@acbradio.org
Sent: Thursday, March 13, 2014 12:09 PM
Subject: [CnD] recipe request-strawberry dessert



I am looking for a refreshing and fun strawberry (fresh strawberries)
dessert that doesnot involve sponge cake, or if it does a recipe for a
homemade easy sponge cake (I do not like the store bought ones).
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Re: [CnD] recipe request-strawberry dessert

[Sandy]

I make a lemon pounpcake  using 4 eggs and one half cup oil and three
fourths cup warm water and a box, small, of lemon instant pudding and a box
of Duncan Hines golden butter recipe cake mix. bake in greased and floured 9
by 13 inch pan at 350 degrees F. for 40 minutes, test with toothpick for
doneness, and when cool, sprinkle powdered sugar on top.
Slice, top with the sliced, sugared strawberries, and either real whipped
cream, Cool Whip or Reddi Whip in the aerosol can. enjoy. 
I also have used the large box of lemon instant pudding if you cannot get
the smaller box.
Sandy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Thursday, March 13, 2014 12:40 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recipe request-strawberry dessert

Make it easy and get some heavy cream and whip it and slice up the
strawberries and add a little honey.
Nothing simpler
- Original Message -
From: Sylvia Perez spe...@lvib.org
To: cookinginthedark@acbradio.org
Sent: Thursday, March 13, 2014 12:09 PM
Subject: [CnD] recipe request-strawberry dessert


I am looking for a refreshing and fun strawberry (fresh strawberries)  
dessert that doesnot involve sponge cake, or if it does a recipe for a  
homemade easy sponge cake (I do not like the store bought ones).
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[CnD] Recipe Request: Mashed Potato Fudge

[friend_bride_wife]

Many years ago, either in 'Better Homes and Gardens,' or 'Ladies Home 
Journal,' I came across a recipe for Mashed Potato Fudge. Since then 
this recipe has been misplaced. If anyone can assist, I would be 
grateful. Thanks in advance.


--
Christine Diller,
~~
friend_bride_w...@samobile.net
~~
Chasing God is frustratingly fun! Just when u think u got Him, He 
appears behind you with More goodness than u can handle.

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Re: [CnD] Recipe Request: Mashed Potato Fudge

[Colleen]

I googled mashed potato fudge, and I found a ton of recipes.  This one sounds 
really good.

Ingredients:

1/2 cup unseasoned, well-mashed cooked potatoes (about 1 medium potato)*
3 cups powdered (confectioners) sugar
1 cup flaked or shredded coconut
1 teaspoon pure vanilla extract
3 ounces semi-sweet chocolate
3 tablespoons butter

* You can also bake a medium-size potato and mash it while still hot. The 
mashed 
potatoes should equal 1/4 cup. Learn how to make Perfect Mashed Potatoes. You 
can also use instant mashed potatoes to make this candy.


Preparation:

Bake or microwave the potato until a fork pierces it easily.

While the mashed potatoes are still hot, beat in the powdered sugar and 
coconut; 
then add the vanilla extract.

Press into a lightly greased 8-inch square pan; set aside.

In a saucepan over low heat, melt chocolate and butter, stirring occasionally. 
When melted, pour over top of the potato mixture.

Refrigerate until set and then cut into squares.

Store in an airtight container in the refrigerator.

Makes 64 1-inch pieces.


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Re: [CnD] Recipe Request: Mashed Potato Fudge

[friend_bride_wife]

Thank you very much. I'll try this for sure.

--
Christine Diller,
~~
friend_bride_w...@samobile.net
~~
Chasing God is frustratingly fun! Just when u think u got Him, He 
appears behind you with More goodness than u can handle.

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[CnD] Recipe Request

[Niffa Nagengast]

 I am looking for a pumpkin pie recipe using vanilla instant pudding and 
canned pumpkin along with spices.  I know that Rachael Ray made something like 
this on one of her shows.  If anybody has it, please send it?  Thanks so much.
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Re: [CnD] Recipe Request for Dale

[Debbra Piening]

I'm confused; isn't that the recipe Lisa reposted?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of williams4...@bellsouth.net
Sent: Wednesday, September 18, 2013 9:18 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request for Dale

Hi Dale,
I listened to the show you did on microwave cakes. Can you post the
microwave oatmeal cake you did? I would like to make it for a birthday.
Thanks
Nancy Williams

Sent from my iPhone
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Re: [CnD] Recipe Request for Dale

[williams4895]

No, it is different. I thought it was also, but went on the show and listened 
and it is different. Both of them sound good though. Kathy Brant posted that 
recipe that Lisa posted at originally.

Sent from my iPhone

On Sep 18, 2013, at 1:29 PM, Debbra Piening debbra.pien...@att.net wrote:

 I'm confused; isn't that the recipe Lisa reposted?
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of williams4...@bellsouth.net
 Sent: Wednesday, September 18, 2013 9:18 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Recipe Request for Dale
 
 Hi Dale,
 I listened to the show you did on microwave cakes. Can you post the
 microwave oatmeal cake you did? I would like to make it for a birthday.
 Thanks
 Nancy Williams
 
 Sent from my iPhone
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[CnD] Recipe Request for Homemade Brownies

[Jeri Milton]

Hi everyone. I'm searching for a good from scratch homemade fudge brownie 
recipe using cocoa powder instead of the baking chocolate squares. I've been 
searching on All Recipes site but it's not too iPhone friendly apparently. 
Well, at least not for mine, LOL. Does anyone have one? Brownies just sound 
really good today. 

Thanks, Jeri


Sent from jeri's iPhone
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Re: [CnD] Recipe Request for Homemade Brownies

[Sherri Crum]

Hi Jerry,

Below are two from my files.

And here's a tip:

**

TIP: To substitute unsweetened cocoa for
unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa
plus 1 tablespoon butter for each ounce of unsweetened baking
chocolate.

**

Baking Pan Brownies
Best Ever Pecan Brownies

**

Baking Pan Brownies

3/4 c. sugar
3/4 c. flour
1/2 c. chopped walnuts
1/4 c. cocoa
1 tsp baking powder
1/4 tsp salt
1/2 c. water
1/4 c. vegetable oil
1 tsp vanilla

Preheat oven to 350º. Generously grease a 9 inch square pan.
In greased pan, with fork, stir together sugar, flour, walnuts, cocoa,
baking powder, and salt until well blended. Add water, oil and
vanilla, stir with fork until combined. Bake 22 to 25 minutes, or
until a toothpick inserted in center comes out
clean. Remove pan to rack, cut into 16 squares, cool completely.
Brownies have a tendency to stick, so store in pan, tightly wrapped
and serve directly from pan.

**

*-BEST EVER PECAN BROWNIES

4 eggs
2 c. sugar
1 c. melted butter
1 c. flour
1/2 c. cocoa
1 tsp vanilla
1/2 c. chopped pecans

Beat eggs, sugar and butter. Add flour, cocoa, vanilla and pecans;
mix. Bake at dg350 in greased 9x13 inch pan for 35 minutes.






On 9/2/13, Jeri Milton jerimil...@gmail.com wrote:
 Hi everyone. I'm searching for a good from scratch homemade fudge brownie
 recipe using cocoa powder instead of the baking chocolate squares. I've been
 searching on All Recipes site but it's not too iPhone friendly apparently.
 Well, at least not for mine, LOL. Does anyone have one? Brownies just sound
 really good today.

 Thanks, Jeri


 Sent from jeri's iPhone
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[CnD] recipe request

[Becky]

Hi there, hope everyone is having a nice weekend.

We sure are, well anyhow I was wondering if someone could repost some of the
macaroni and cheese recipes that were posted last year.

I made some macaroni and cheese the other day. It was a slow cooker recipe.
My boyfriend liked it but I wasn't too fond of it so I was thinking of
trying a few more recipes until I find something that I like, or more
importantly  something that our kids will enjoy.

 

Have a good weekend everyone.

 

Rebeca and family

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[CnD] recipe request-pineapple upside cake-easy

[Sylvia Perez]

Hi, I am looking for an easy Pine apple upside down cake
recipe-preferably something that uses a yellow cake mix (not that nasty
pineapple upside cake mix). This is for an independent living skills
class at a vision rehab class. Basic meal prep. 

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Re: [CnD] recipe request-pineapple upside cake-easy

[RJ]

Open a can of ring pineapple. Sprinkle some brown sugar over the drained 
pineapple and pour the cake mix over the top. Best to put a piece of 
parchment paper in cake pan first.
- Original Message - 
From: Sylvia Perez spe...@lvib.org

To: cookinginthedark@acbradio.org
Sent: Thursday, May 02, 2013 12:04 PM
Subject: [CnD] recipe request-pineapple upside cake-easy



Hi, I am looking for an easy Pine apple upside down cake
recipe-preferably something that uses a yellow cake mix (not that nasty
pineapple upside cake mix). This is for an independent living skills
class at a vision rehab class. Basic meal prep.

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Re: [CnD] recipe request-pineapple upside cake-easy

[Katie Chandler]

Hi Sylvia,

I just looked in my recipe folder and found these. One with a yellow cake 
mix and the other under that is a scratch cake one. Hope this helps. Smile 
Katie  They follow..


  PINEAPPLE UPSIDE DOWN CAKE
 made with yellow cake mix or from scratch

2/3 cup butter
3/4 cup brown sugar

Place the butter and brown sugar in a frying pan and melt until it boils or 
bubbles. A cast iron pan works well because it's heavy and will be less 
likely to scorch.


1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

Place pineapples in the butter and sugar mixture. Put cherries in the center 
of the pineapple. Cut the slices of pineapple into halves and line the sides 
of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix 
the batter (do not bake in a separate pan; follow instructions below).


Pour the batter over the pineapple and cherries.

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter 
knife. Remove from heat and allow to sit five minutes, then turn it upside 
down on a serving dish.


Optional: Instead of using a cake mix, you can prepare the batter from 
scratch using the recipe below, or any recipe for yellow cake.


Scratch Cake:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples and 
cherries (same as above). Bake at 350°F and follow same steps as above.






When you feel like you're drowning in life,
don't worry -- your Lifeguard walks on water.
- Original Message - 
From: Sylvia Perez spe...@lvib.org

To: cookinginthedark@acbradio.org
Sent: Thursday, May 02, 2013 11:04 AM
Subject: [CnD] recipe request-pineapple upside cake-easy



Hi, I am looking for an easy Pine apple upside down cake
recipe-preferably something that uses a yellow cake mix (not that nasty
pineapple upside cake mix). This is for an independent living skills
class at a vision rehab class. Basic meal prep.

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Re: [CnD] recipe request-pineapple upside cake-easy

[Debbra Piening]

Katie, any idea how long these would bake?  Thanks.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Katie Chandler
Sent: Thursday, May 02, 2013 11:20 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recipe request-pineapple upside cake-easy


Hi Sylvia,

I just looked in my recipe folder and found these. One with a yellow cake 
mix and the other under that is a scratch cake one. Hope this helps. Smile 
Katie  They follow..

   PINEAPPLE UPSIDE DOWN CAKE
  made with yellow cake mix or from scratch

2/3 cup butter
3/4 cup brown sugar

Place the butter and brown sugar in a frying pan and melt until it boils or 
bubbles. A cast iron pan works well because it's heavy and will be less 
likely to scorch.

1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

Place pineapples in the butter and sugar mixture. Put cherries in the center

of the pineapple. Cut the slices of pineapple into halves and line the sides

of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix 
the batter (do not bake in a separate pan; follow instructions below).

Pour the batter over the pineapple and cherries.

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter

knife. Remove from heat and allow to sit five minutes, then turn it upside 
down on a serving dish.

Optional: Instead of using a cake mix, you can prepare the batter from 
scratch using the recipe below, or any recipe for yellow cake.

Scratch Cake:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples and 
cherries (same as above). Bake at 350°F and follow same steps as above.





When you feel like you're drowning in life,
don't worry -- your Lifeguard walks on water.
- Original Message - 
From: Sylvia Perez spe...@lvib.org
To: cookinginthedark@acbradio.org
Sent: Thursday, May 02, 2013 11:04 AM
Subject: [CnD] recipe request-pineapple upside cake-easy


 Hi, I am looking for an easy Pine apple upside down cake
 recipe-preferably something that uses a yellow cake mix (not that nasty
 pineapple upside cake mix). This is for an independent living skills
 class at a vision rehab class. Basic meal prep.

 ___
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 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark 

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Re: [CnD] recipe request-pineapple upside cake-easy

[Katie Chandler]

I would think around 30 minutes. I always just lightly touch the cake to 
tell, or can smell it is done, but, stick a toothpick in the center of it 
and if it comes out clean then it is done.  Sorry, the recipe didn't say a 
time. On the yellow cake  mix box it usually tells a time to bake it. 
Katie


When you feel like you're drowning in life,
don't worry -- your Lifeguard walks on water.
- Original Message - 
From: Debbra Piening debbra.pien...@att.net

To: cookinginthedark@acbradio.org
Sent: Thursday, May 02, 2013 11:49 AM
Subject: Re: [CnD] recipe request-pineapple upside cake-easy


Katie, any idea how long these would bake?  Thanks.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Katie Chandler
Sent: Thursday, May 02, 2013 11:20 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recipe request-pineapple upside cake-easy


Hi Sylvia,

I just looked in my recipe folder and found these. One with a yellow cake
mix and the other under that is a scratch cake one. Hope this helps. Smile
Katie  They follow..

  PINEAPPLE UPSIDE DOWN CAKE
 made with yellow cake mix or from scratch

2/3 cup butter
3/4 cup brown sugar

Place the butter and brown sugar in a frying pan and melt until it boils or
bubbles. A cast iron pan works well because it's heavy and will be less
likely to scorch.

1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

Place pineapples in the butter and sugar mixture. Put cherries in the center

of the pineapple. Cut the slices of pineapple into halves and line the sides

of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix
the batter (do not bake in a separate pan; follow instructions below).

Pour the batter over the pineapple and cherries.

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter

knife. Remove from heat and allow to sit five minutes, then turn it upside
down on a serving dish.

Optional: Instead of using a cake mix, you can prepare the batter from
scratch using the recipe below, or any recipe for yellow cake.

Scratch Cake:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples and
cherries (same as above). Bake at 350°F and follow same steps as above.





When you feel like you're drowning in life,
don't worry -- your Lifeguard walks on water.
- Original Message - 
From: Sylvia Perez spe...@lvib.org

To: cookinginthedark@acbradio.org
Sent: Thursday, May 02, 2013 11:04 AM
Subject: [CnD] recipe request-pineapple upside cake-easy



Hi, I am looking for an easy Pine apple upside down cake
recipe-preferably something that uses a yellow cake mix (not that nasty
pineapple upside cake mix). This is for an independent living skills
class at a vision rehab class. Basic meal prep.

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Re: [CnD] recipe request-pineapple upside cake-easy

[Debbra Piening]

Sylvia, if you try these recipes, please let us know how they turn out and
how your class liked them.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sylvia Perez
Sent: Thursday, May 02, 2013 11:05 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] recipe request-pineapple upside cake-easy

Hi, I am looking for an easy Pine apple upside down cake
recipe-preferably something that uses a yellow cake mix (not that nasty
pineapple upside cake mix). This is for an independent living skills
class at a vision rehab class. Basic meal prep. 

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[CnD] recipe request

[Rebeca]

Hi there, hope everyone is having a nice, relaxing Sunday.
Well I know this has been happening to a bunch of people lately and guess
what, it happened to me.
My boyfriend was trying to fix something in microsoft office outlook and
quite a few of my recipes were lost.
I'm looking for recipes for things like fudge, pork chops, and macaroni and
cheese.
Most of the recipes that I'm looking for were posted last year.
 
And no worries, you guys can post these any time you like, it's no rush.
sorry for the trouble,
 
ebeca and family
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[CnD] recipe request

[Rebeca]

Hi there, hope everyone is enjoying their Sunday.
well I know this has been happening to alot of people and guess what, it
happened to me.
My boyfriend was trying to fix something in microsoft outlook and 
most of my recipes are gone.
I'm looking for some recipes that some of you have posted in the past. I
believe many of these are from last year.
To be a little more specific, I'd like some recipes for things like pork
chops, macaroni and cheese, and fudge as well.
Oh and now worries take your time.
So sorry for the trouble,
 
Rebeca and family
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Re: [CnD] Recipe Request for Pretzels

[Jeri Milton]

Thank you for the recipe. I've been off the list for a few days and was so
happy to see one in response to the pretzle request. Lost all of my recipes,
so am slowly rebuilding. Really slowly! Driving me banannas really. Thanks
again.

Jeri

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dawnielle Voegele
Sent: Wednesday, January 30, 2013 4:19 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Recipe Request for Pretzels

Hi Jeri,

 Here's a pretzel recipe I found on the web when I was in college. My
ex-fiance used to make this all the time and it is really good!! I even
bought us a rock salt grinder so we could grind rock salt for our pretzels. 
It makes them delicious, in my opinion!!

Pretzels (Buttery soft pretzel sandwich) Ingredients
3 and 1 half cups flour.
3 tablespoons sugar.
2 teaspoons salt
1 package active dry yeast.
1 and 1 fourth cups hot water
2 tablespoons butter
salt or Sesame seeds for topping.
Instructions
Combine flour, sugar, salt, and yeast into a mixing bowl.
In a small sauce pan warm the water.
Place the butter in the water and mix until it melts.
Water mixture should not exceed 120 degrees f. or you will ruin the yeast.
Add the liquid mixture to the dry ingredients and mix until well combined
about 4 minutes.
Kneed the dough until smooth and supple, about 7 minutes.
place the dough into a buttered bowl, coating the entire dough with the
butter.
Cover with plastic wrap and allow to rise for 40 minutes.
Place the dough onto a cutting board and cut it into 8 or 12 different
pieces.
Shape the dough and place on to a cookie sheet lined with buttered parchment
paper.
Sprinkle on your favorite toppings.
Cover with a cloth and allow to rise for 8 minutes.
Bake at 375 degrees for about 20 minutes until golden brown.

 I'm sure, instead of using buttered parchment paper, you could use
Silpat sheets and butter them, if you have them. My ex never tried it with
those, but they weren't around then.
Enjoy,
Dawnielle
-Original Message-
From: Jeri Milton
Sent: Saturday, January 12, 2013 8:27 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request for Pretzels

Does anyone have a recipe for homemade Pretzel dough?



Jeri

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Re: [CnD] Recipe Request for Pretzels

[Dawnielle Voegele]

Hi Jeri,

Here's a pretzel recipe I found on the web when I was in college. My 
ex-fiance used to make this all the time and it is really good!! I even 
bought us a rock salt grinder so we could grind rock salt for our pretzels. 
It makes them delicious, in my opinion!!


Pretzels (Buttery soft pretzel sandwich)
Ingredients
3 and 1 half cups flour.
3 tablespoons sugar.
2 teaspoons salt
1 package active dry yeast.
1 and 1 fourth cups hot water
2 tablespoons butter
salt or Sesame seeds for topping.
Instructions
Combine flour, sugar, salt, and yeast into a mixing bowl.
In a small sauce pan warm the water.
Place the butter in the water and mix until it melts.
Water mixture should not exceed 120 degrees f. or you will ruin the yeast.
Add the liquid mixture to the dry ingredients and mix until well combined 
about 4 minutes.

Kneed the dough until smooth and supple, about 7 minutes.
place the dough into a buttered bowl, coating the entire dough with the 
butter.

Cover with plastic wrap and allow to rise
for 40 minutes.
Place the dough onto a cutting board and cut it into 8 or 12 different 
pieces.
Shape the dough and place on to a cookie sheet lined with buttered parchment 
paper.

Sprinkle on your favorite toppings.
Cover with a cloth and allow to rise for 8 minutes.
Bake at 375 degrees for about 20 minutes until golden brown.

I'm sure, instead of using buttered parchment paper, you could use 
Silpat sheets and butter them, if you have them. My ex never tried it with 
those, but they weren't around then.

Enjoy,
Dawnielle
-Original Message- 
From: Jeri Milton

Sent: Saturday, January 12, 2013 8:27 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request for Pretzels

Does anyone have a recipe for homemade Pretzel dough?



Jeri

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[CnD] recipe request-squash

[Sylvia Perez]

I had an amazing squash mash some where some time ago and now I want to
try and make it. I found a recipe online but it is more of a sweet type
of squash mash. Does anyone have a good recipe for acorn squash? LOW FAT
please. 
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Re: [CnD] Recipe Request for Pink Champagne Cake

[Desi Noller]

Thanks Dena.  This looks like it will work well!

Desi




- Original Message -
From: Dena Polston dpolst...@gmail.com
To: cookinginthedark@acbradio.org
Date: Tuesday, January 15, 2013 2:02 pm
Subject: Re: [CnD] Recipe Request for Pink Champagne Cake



 On 1/15/13, Dena Polston dpolst...@gmail.com wrote:
  On 1/15/13, Desi Noller desiandca...@q.com wrote:
  I'm looking for a recipe for Pink Champagne Cake.  Can anyone help me?
  Thanks!
 
  Desi
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  What other ingredients besides pink champagne are in this cake?
 
 Pink Champagne Cake
 From: food.com
 
 Ingredients:
 Serves: 16-20
 Yield:
 1.0
 cake
 Units: US |
 Metric
 18 1/4
 ounces
 white cake mix, no pudding, and must be white to taste champagne
 1/2-3/4
 cup
 champagne, chilled (pink, white, sweet, dry)
 Frosting
 1 cup
 butter
 , softened
 4 cups
 powdered sugar
 1/4
 cup
 milk
 1/4
 cup
 champagne
 1 tablespoon
 vanilla
 5 -5 1/2
 cups
 additional
 powdered sugar
 Directions:
 1
 Use a box of white cake mix (NO pudding) and substitute champagne -
 1/2 to 3/4 cup
 to replace all of the liquid called for in the cake mix. So if the box
 says 3/4 cup
 water replace with 3/4 cup champagne. I did use one that had 1 1/4
 cups water and
 replaced with champagne, just depends on the cake mix brand you buy. The kind 
 of
 champagne/sparkling wine (pink, white, sweet, dry) used will determine
 the flavor.
 I usually just buy the cheap pink sparkling stuff in the grocery
 store, it's sweet
 and yummy in this!
 2
 Tint with red food coloring to a soft pink, use a drop at a time, this
 stuff will
 stain, probably take about 3 drops.
 3
 Bake cake as instructed on box. I usually make in 9x13-inch pan, but
 for an elegant
 layer cake use two 9 round cake pans, a heart pan would be perfect for
 Valentine's
 Day!
 4
 Creamy champagne frosting:.
 5
 Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered 
 sugar.
 6
 Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
 7
 Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is
 consistency
 you want.
 8
 Add red coloring till pink color, again slowly add a drop at a time
 till color you
 want. Frost completely cooled cake.
 9
 This is excellent served the next day after being refrigerated all
 night so the flavors
 can blend!
 \
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[CnD] Recipe Request for Pink Champagne Cake

[Desi Noller]

I'm looking for a recipe for Pink Champagne Cake.  Can anyone help me?  Thanks!

Desi
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Re: [CnD] Recipe Request for Pink Champagne Cake

[Dena Polston]

On 1/15/13, Desi Noller desiandca...@q.com wrote:
 I'm looking for a recipe for Pink Champagne Cake.  Can anyone help me?
 Thanks!

 Desi
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What other ingredients besides pink champagne are in this cake?
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Re: [CnD] Recipe Request for Pink Champagne Cake

[Dena Polston]

On 1/15/13, Dena Polston dpolst...@gmail.com wrote:
 On 1/15/13, Desi Noller desiandca...@q.com wrote:
 I'm looking for a recipe for Pink Champagne Cake.  Can anyone help me?
 Thanks!

 Desi
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 What other ingredients besides pink champagne are in this cake?

Pink Champagne Cake
From: food.com

Ingredients:
Serves: 16-20
Yield:
1.0
cake
Units: US |
Metric
18 1/4
ounces
white cake mix, no pudding, and must be white to taste champagne
1/2-3/4
cup
champagne, chilled (pink, white, sweet, dry)
Frosting
1 cup
butter
, softened
4 cups
powdered sugar
1/4
cup
milk
1/4
cup
champagne
1 tablespoon
vanilla
5 -5 1/2
cups
additional
powdered sugar
Directions:
1
Use a box of white cake mix (NO pudding) and substitute champagne -
1/2 to 3/4 cup
to replace all of the liquid called for in the cake mix. So if the box
says 3/4 cup
water replace with 3/4 cup champagne. I did use one that had 1 1/4
cups water and
replaced with champagne, just depends on the cake mix brand you buy. The kind of
champagne/sparkling wine (pink, white, sweet, dry) used will determine
the flavor.
I usually just buy the cheap pink sparkling stuff in the grocery
store, it's sweet
and yummy in this!
2
Tint with red food coloring to a soft pink, use a drop at a time, this
stuff will
stain, probably take about 3 drops.
3
Bake cake as instructed on box. I usually make in 9x13-inch pan, but
for an elegant
layer cake use two 9 round cake pans, a heart pan would be perfect for
Valentine's
Day!
4
Creamy champagne frosting:.
5
Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
6
Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
7
Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is
consistency
you want.
8
Add red coloring till pink color, again slowly add a drop at a time
till color you
want. Frost completely cooled cake.
9
This is excellent served the next day after being refrigerated all
night so the flavors
can blend!
\
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[CnD] Recipe Request for Pretzels

[Jeri Milton]

Does anyone have a recipe for homemade Pretzel dough? 

 

Jeri

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[CnD] Recipe Request

[Anita]

Hello Everyone, I was wondering if anyone happens to have any 3 ingredient
recipes or if anyone knows of any 3 ingredient recipe groups?

 

 

Anita and the unsinkable Mollie Brown

e-mail:  abbrown6...@charter.net

facebook:  anita...@facebook.com

twitter:  anitabrow...@twitter.com

skype:  anita.brown27

 

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Re: [CnD] Recipe Request

[Vicki]

There is an NLS  book about three ingredient cooking.  I don't know what it 
is called.  But if you have access to National Library Service, If you're in 
the U.S., you could probably find it there on the web site.


Vicki

- Original Message - 
From: Anita abbrown6...@charter.net

To: Anita abbrown6...@charter.net
Sent: Wednesday, January 09, 2013 10:56 AM
Subject: [CnD] Recipe Request



Hello Everyone, I was wondering if anyone happens to have any 3 ingredient
recipes or if anyone knows of any 3 ingredient recipe groups?





Anita and the unsinkable Mollie Brown

e-mail:  abbrown6...@charter.net

facebook:  anita...@facebook.com

twitter:  anitabrow...@twitter.com

skype:  anita.brown27



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[CnD] recipe request for healthy chicken and fish recipes

[Sylvia Perez]

Trying to start the new year off right and help my husband who has very
high cholesterol-anyone have really healthy chicken and / or fish
recipes (tilapia preferred for fish). 

Thanks much
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Re: [CnD] recipe request for healthy chicken and fish recipes

[A.J. LaPointe]

Get the book by Dr. Joel Ferman... He is on PBS and talks about eating more 
greens, seeds and fruits..  I must say, I feel so much better living on this 
type of pla n...  Please look at Dr. Furman his book can be found at 
audible.com...  Well worth the small price...  Andy
I know that this is not soup recipes but, keep the fat and sodium low and 
try putting things together on your own by adding various vegetables and 
chicken, beef or vege broth...  Just watch out for the salt...  Try it!!.. 
Andy and Shubert


-Original Message- 
From: Sylvia Perez

Sent: Thursday, January 03, 2013 8:42 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] recipe request for healthy chicken and fish recipes

Trying to start the new year off right and help my husband who has very
high cholesterol-anyone have really healthy chicken and / or fish
recipes (tilapia preferred for fish).

Thanks much
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[CnD] Recipe Request: Flourless Chocolate Cake

[Kolby]

Hello Everyone,
Does anyone have a recipe for a flourless chocolate cake?
Thank you,
Kolby

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[CnD] recipe request-cocunut chicken and rice

[Sylvia Perez]

A while ago I had a fantastic coconut chicken and rice meal at an
assisted living facility (I was there to make a presentation). 
I want to make this dish at home-does anyone have a recipe for something
like this-it was truly amazing. 


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[CnD] Recipe request for Baked Tomato Pie

[williams4895]

I was at a restaurant the other day and got baked tomato pie. It was very good. 
Does anyone have a recipe for baked tomato pie? Thanks
Nancy
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[CnD] Recipe Request

[Allison Fallin]

Hello,
Does anyone have a recipe for Dump Cake that uses applesauce.  I 
had one at one point, but lost it.

Thanks for any help.
Allison Fallin
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Re: [CnD] Recipe Request Applesauce cake

[gail johnson]

Applesauce Cake
Prep time: 5 mins
cook time: 1 hour 5 mins
serves: 8
Ingredients
1 (15 ounce) can sweetened applesauce
1 (20 ounce) can crushed pineapple
1 cup butter
1 (18 ounce) package yellow cake mix
Directions:
1
Grease a 9x13-inch pan. Dump applesauce into it. Dump pineapple on top 
of that. Spread yellow cake mix over the pineapple.

2
Melt butter and pour it on top of the cake mix. Do not stir.
3
Bake at 350° for 1 hour. Top with whipped cream if desired.


Read more: http://www.food.com/recipe/applesauce-dump-cake-136814#ixzz1o7AwinQ0

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Re: [CnD] Recipe Request Brunswick Stew

[Sugar]

here is two recipies:
Brunswick Stew



Ingrediants:

1 stewing chicken, approx. 6 lbs

2 lrg. Onions, sliced

4 cups fresh tomatoes, chopped

3 med. Potatoes, diced

4 cups corn

2 cups cut okra

2 cups lima beans

3 Tbsp. Salt

1 tsp. Pepper

1 Tbsp. Sugar



Instructions:

Cut chicken in pieces and simmer, covered, in 2 quarts water until

Meat can be easily removed from bones, about 2 hours.  Remove

Chicken and set aside to cool.  Add vegetables to the broth and

Simmer, uncovered until beans and potatoes are tender, about 45

Minutes.  Stir occasionally to prevent scorching, if too thick add an

Additional quart of water.  Remove chicken meat from bones and dice.

Add diced chicken, salt, pepper and sugar to pot.  Heat through.

Flavor improves when refrigerated overnight and reheated following day.

8-10 servings.



Brunswick Stew
Ingredients 
5 ounces Heinz 57 sauce

5 ounces Worcestershire sauce
5 ounces A-1 Sauce
1 gallon creamed corn
1 gallon crushed tomatoes
1/2 gallon ketchup
4 large onions, chopped
1 pound lima beans
12 potatoes, peeled and diced
3 pounds lean pork
3 pounds ground beef
2 6-pound hens
1 tablespoon Tabasco
1/2 cup chicken base
Salt and pepper to taste
Directions 
Using a 5- to 6- gallon sauce pot and enough water to cover, boil

chickens until tender, about 45 minutes. Meanwhile, cook beef and pork
in a heavy skillet until brown and drain away all grease. Remove cooked
chicken from bone. Use chicken stock to cook potatoes, lima beans and
onions. Simmer until potatoes are tender, about 30 minutes. Add ketchup
and tomatoes and bring back to a boil. Add all meats and corn and bring
back to a boil, stirring constantly. Add A-1, Worcestershire, Heinz 57,
Tabasco, chicken base and salt and pepper to taste. Simmer for 1 to
1-1/2 hours. Yield: About 5 gallons.



...And this I pray...
Break My Heart For What Breaks Yours;
Everything I am, For Your Kingdom's Cause...Hossanna
~Sugar
- Original Message - 
From: Sherri Crum sssmile...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Wednesday, February 29, 2012 11:09 AM
Subject: [CnD] Recipe Request Brunswick Stew



Good afternoon,

I went to a restaurant last week which featured Brunswick Stew.

I had a cup and enjoyed it very much.

Does anyone have a recipe which they have used?

Thanks for any help.

Sherri
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Re: [CnD] Recipe Request Brunswick Stew

[Brian Oglesbee]

Brunswick Stew

1 med onion chopped
1 16 oz. Can white kernel corn, drained
2 16 oz cans tomatoes, chopped
1/4 c. barbecue sauce
2 cans Castleberry=s barbecue pork
1 can Castleberry=s barbecue beef
1 2 tsp pepper
1 10 oz can cooked chicken
1 T. sugar
2 tsp salt
1 16 oz can creamed corn
1 T. vinegar

Chop up chicken, beef, and pork into small pieces.  Put all
ingredients into crock pot and mix.  Cook on low about 5 hours.
** The canned vegetables may not be 16 oz.  That=s what was in the
recipe, but I just


On 2/29/12, Sugar sugarsy...@sbcglobal.net wrote:
 here is two recipies:
 Brunswick Stew



 Ingrediants:

 1 stewing chicken, approx. 6 lbs

 2 lrg. Onions, sliced

 4 cups fresh tomatoes, chopped

 3 med. Potatoes, diced

 4 cups corn

 2 cups cut okra

 2 cups lima beans

 3 Tbsp. Salt

 1 tsp. Pepper

 1 Tbsp. Sugar



 Instructions:

 Cut chicken in pieces and simmer, covered, in 2 quarts water until

 Meat can be easily removed from bones, about 2 hours.  Remove

 Chicken and set aside to cool.  Add vegetables to the broth and

 Simmer, uncovered until beans and potatoes are tender, about 45

 Minutes.  Stir occasionally to prevent scorching, if too thick add an

 Additional quart of water.  Remove chicken meat from bones and dice.

 Add diced chicken, salt, pepper and sugar to pot.  Heat through.

 Flavor improves when refrigerated overnight and reheated following day.

 8-10 servings.

 

 Brunswick Stew
 Ingredients
 5 ounces Heinz 57 sauce
 5 ounces Worcestershire sauce
 5 ounces A-1 Sauce
 1 gallon creamed corn
 1 gallon crushed tomatoes
 1/2 gallon ketchup
 4 large onions, chopped
 1 pound lima beans
 12 potatoes, peeled and diced
 3 pounds lean pork
 3 pounds ground beef
 2 6-pound hens
 1 tablespoon Tabasco
 1/2 cup chicken base
 Salt and pepper to taste
 Directions
 Using a 5- to 6- gallon sauce pot and enough water to cover, boil
 chickens until tender, about 45 minutes. Meanwhile, cook beef and pork
 in a heavy skillet until brown and drain away all grease. Remove cooked
 chicken from bone. Use chicken stock to cook potatoes, lima beans and
 onions. Simmer until potatoes are tender, about 30 minutes. Add ketchup
 and tomatoes and bring back to a boil. Add all meats and corn and bring
 back to a boil, stirring constantly. Add A-1, Worcestershire, Heinz 57,
 Tabasco, chicken base and salt and pepper to taste. Simmer for 1 to
 1-1/2 hours. Yield: About 5 gallons.
 


 ...And this I pray...
 Break My Heart For What Breaks Yours;
 Everything I am, For Your Kingdom's Cause...Hossanna
 ~Sugar
 - Original Message -
 From: Sherri Crum sssmile...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Wednesday, February 29, 2012 11:09 AM
 Subject: [CnD] Recipe Request Brunswick Stew


 Good afternoon,

 I went to a restaurant last week which featured Brunswick Stew.

 I had a cup and enjoyed it very much.

 Does anyone have a recipe which they have used?

 Thanks for any help.

 Sherri
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