[CnD] Hi!
I'm wondering if my request for a simple chicken with wine recipe came through yesterday. Sure would like to have one. Thanks. Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi!
Hi, I've just subscribed to this listserve. I'm looking forward to talking about cooking and all those good recipes, too. I bet I'll find a few to post myself. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi.
Hi. My name is Maria and I'm happy to have joined the Cooking in the dark list serve. I'm happy to share any tips or recipes on this list as I've seen a lot of you do. I've been reading a lot of the stuff on here and Juliet it's too bad you got that grease all over your arms with those aluminum pans. I've heard Dale uses those bacon pans with the rack, Dale if you're also on the list I've been listening to a lot of those Cooking in the dark shows. Sharon I think I know who you are you're one of the instructors at the Hadley School for the Blind or was that a different Sharon Howardton? Lol. I found out something interesting for testing the donness of steamed vegetables. If you stick a fork through the broccoli or whatever you're steaming and it doesn't go in very easily, you probably need to steam it more. It gets easier the more you steam it, sticking the fork in the vegetables gets easier. Maria ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi
Please let me know if the subject line is different. This is for anyone who didn't get the recipe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi
hi there. Usually sometimes the list is rather quiet. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi cathy
I have just sent Janie a message, requesting a meeting with her Bennet and an interpreter for me. I hope to get the misunderstandings cleared up before the holiday is out. I feel the situation is draining and I want to take care of this while I can still see positive vibes and light. Please keep sending positive vibes my way and hope things are good for you. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi!
I didn't see it. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Judy Hansen Sent: Monday, October 26, 2009 8:07 AM To: cookinginthedark@acbradio.org Subject: [CnD] Hi! I'm wondering if my request for a simple chicken with wine recipe came through yesterday. Sure would like to have one. Thanks. Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi everyone
hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi everyone
My name is Angela Randall I just joined yesturday. I was on here a couple of years ago. I will be going to cleveland sight center so I am going to be using a lot of recipies. -- Angela Randall Student Stark State College of Technology ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi all
Hi all I will be unsubscribing from this list with this email and resubscrib in with the other one. Hugs ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi!
Welcome. Glad to have you on the list.*smile* Regina Marie email: reginamariemu...@gmail.com Ph: 916-877-4320 Follow Me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandj.fm/ -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of brenda mueller Sent: Sunday, March 02, 2014 1:20 AM To: cooking in the dark; fred elburn Subject: [CnD] Hi! Hi, I've just subscribed to this listserve. I'm looking forward to talking about cooking and all those good recipes, too. I bet I'll find a few to post myself. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi
Sweetie, no recipe here.. smile ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 1:16 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Hi Please let me know if the subject line is different. This is for anyone who didn't get the recipe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi
I haven't figured out what recipe you are talking about and the subject line in this message. A recipe for Hi? Gary Patterson -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 3:17 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Hi Please let me know if the subject line is different. This is for anyone who didn't get the recipe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi
Hello: It would be better just start a brand new email with a fresh subject line such as bunt cake, or something like that. Just a suggestion. John McConnell -Original Message- From: Gary Patterson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 2:28 PM To: cookinginthedark@acbradio.org Cc: Gary Patterson Subject: Re: [CnD] Hi I haven't figured out what recipe you are talking about and the subject line in this message. A recipe for Hi? Gary Patterson -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 3:17 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Hi Please let me know if the subject line is different. This is for anyone who didn't get the recipe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi Jennifer
I am sorry you have to go. I will miss you and hope you find a group that's meats your likings. There are others out there that will give you what you are looking for. Maybe in a few months you can try again or go somewhere else. But, whatever you choose you will be remembered by me. If you want me to send you recipes send me your contact info. Please. Naima ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi Lisa
I hope this helps? I looked up some answers for you, When you use it will you tell me all about it? Please. Clever Kitchen MultiCooking Microwaveable Roaster Answers Yes, it has microwave guide in back of book of recipes The Microwave needs to be between (700-1100 watts.) If you have an (1100 watt microwave or higher, please reduce cooking time to 8 minutes per pound or 2 minutes less than lb. of meat than the time in the recipe.) You cannot do pot roast in the cooker. You can cook chicken as is and it will come out moist or use a dry rub. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi Dena!
Start checking the dump cake after about 45 minutes if you want to try it in a 9 by 13 inch pan. I always use the bundt pan. Since most dump cakes have the fruit or filling below the cake, it is sometimes hard to check for doneness. Maybe someone else can help you better. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Hi Lisa, Looking forward to sharing recipes and cooking tips with you...welcome back. Now, about your oven. Get the one with the convectioner's oven. That oven is perfect for baked goods like cookies and cakes because the heat is transmitted evenly. I dream to have one of those. I can't tell you the pro's and con's of having one, but my best friend uses one, and she loves hers. Jael On 10/19/10, lisa filroy wrote: > hi all, > i haven't been on here in a long time and decided to come back. for > those of you who don't know me, i am lisa filroy and i live in > missouri. i love to cook and try new recipes. which brings me to a > question. i am planning to get my kitchen remodeled in a few months > and am going to get a new stove. i am trying to decide between a > stove with convection oven and one with just the conventional > oven. any suggestions or input would be appreciated. > look forward to hearing from you. i will try and post some recipes as well. > lisa > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- 2 Cor. 12:10 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Hi Lisa welcome back what part of Missouri are you from I live in independence. I really love this list, I like trying new recipes. Thanks gina and leader dog ellie. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lisa filroy Sent: Tuesday, October 19, 2010 10:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] hi everyone hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Welcome Lisa. Steph from MO too. At 10:57 PM 10/19/2010, you wrote: hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
hi gina, i live in springfield. have been here since june of 2002. lisa At 02:37 AM 10/20/2010, you wrote: Hi Lisa welcome back what part of Missouri are you from I live in independence. I really love this list, I like trying new recipes. Thanks gina and leader dog ellie. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lisa filroy Sent: Tuesday, October 19, 2010 10:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] hi everyone hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET Smart Security, version of virus signature database 5546 (20101019) __ The message was checked by ESET Smart Security. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Welcome, Lisa. I'm Marilyn, from Ohio! - Original Message - From: "Steph" To: Sent: Wednesday, October 20, 2010 4:45 AM Subject: Re: [CnD] hi everyone Welcome Lisa. Steph from MO too. At 10:57 PM 10/19/2010, you wrote: hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Howdy Lisa myself many years ago bought a stove with a regular and convection oven. Over the years must admit the convection has come in handy. In fact cannot imagine going back to just the regular stove oven only. Many years big difference in price so have no idea now but if you can afford I say go for both. LATER - Original Message - From: "Mairlyn" To: Sent: Wednesday, October 20, 2010 11:05 AM Subject: Re: [CnD] hi everyone Welcome, Lisa. I'm Marilyn, from Ohio! - Original Message - From: "Steph" To: Sent: Wednesday, October 20, 2010 4:45 AM Subject: Re: [CnD] hi everyone > Welcome Lisa. Steph from MO too. > At 10:57 PM 10/19/2010, you wrote: >>hi all, >>i haven't been on here in a long time and decided to come back. for those >>of you who don't know me, i am lisa filroy and i live in missouri. i love >>to cook and try new recipes. which brings me to a question. i am >>planning to get my kitchen remodeled in a few months and am going to get a >>new stove. i am trying to decide between a stove with convection oven and >>one with just the conventional oven. any suggestions or input would be >>appreciated. >>look forward to hearing from you. i will try and post some recipes as >>well. >>lisa >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Welcome Lisa, I'm Jody from Florida. - Original Message - From: "Mairlyn" To: Sent: Wednesday, October 20, 2010 11:05 AM Subject: Re: [CnD] hi everyone Welcome, Lisa. I'm Marilyn, from Ohio! - Original Message - From: "Steph" To: Sent: Wednesday, October 20, 2010 4:45 AM Subject: Re: [CnD] hi everyone Welcome Lisa. Steph from MO too. At 10:57 PM 10/19/2010, you wrote: hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Hi Lisa, the Kenmore Elite range I have has controls for cooking in a regular oven or making the same oven converts to convection baking. I could tell you a lot about its great options, but the only thing that is kind of a negative to it, it has no buttons or switches. I made a template from a plastic material named Lexan gotten at Home Depot. The range has touch spots on the back panel. I got a friend to hold up the Lexan and mark where the touch spots are located. Then, I had a guy drill holes for each touch spot into the Lexan. I attached the plastic template to the back panel with Velcro. There is not one function that I cannot perform. The manual could be read. I know this sounds like a lot of work, but the product you get to use is superior and has so many options. If you want to explore this option, let me know. I can walk you through the process. One option is that you can enter the temperature for the recipe you want to bake, then the time to bake, then press a spot which then in turns converts the recipe cook time and temperature which are both lower because it then would bake with convection air being circulated around the oven. The range has a smooth top, but that has some snazzy options for the size of burners (I called them hot spots). You can adjust the size of the hot spot to match your pan, 6 inches, 9 inches, or 12 inches. Another hot spot is adjustable if you want to cook in a Dutch oven, so that is adjustable to accommodate Dutch ovens. There are two regular hot spots. There is a warm and hold spot on the top. You can use the bottom drawer for a bread proofing drawer. I could go on because there's lots more niceties. The range beeps when the oven reaches the desired temperature. The timer beeps when it is expired. On and on! Good luck. Gary Patterson -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lisa filroy Sent: Tuesday, October 19, 2010 10:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] hi everyone hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark === Email scanned by PC Tools - No viruses or spyware found. (Email Guard: 7.0.0.18, Virus/Spyware Database: 6.16110) http://www.pctools.com/ === === Email scanned by PC Tools - No viruses or spyware found. (Email Guard: 7.0.0.18, Virus/Spyware Database: 6.16130) http://www.pctools.com/ === ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
hi gary, thanks so much for the info about your stove. would love to hear more of this thing. if you want to e-mail me off list that would be great. the only stoves i have seen have one or the other type of oven. i am also wondering how much this thing cost. lol! anyway, sounds very interesting. my e-mail is: te...@mchsi.com have a great day and again thanks for the info. lisa At 12:27 AM 10/21/2010, you wrote: Hi Lisa, the Kenmore Elite range I have has controls for cooking in a regular oven or making the same oven converts to convection baking. I could tell you a lot about its great options, but the only thing that is kind of a negative to it, it has no buttons or switches. I made a template from a plastic material named Lexan gotten at Home Depot. The range has touch spots on the back panel. I got a friend to hold up the Lexan and mark where the touch spots are located. Then, I had a guy drill holes for each touch spot into the Lexan. I attached the plastic template to the back panel with Velcro. There is not one function that I cannot perform. The manual could be read. I know this sounds like a lot of work, but the product you get to use is superior and has so many options. If you want to explore this option, let me know. I can walk you through the process. One option is that you can enter the temperature for the recipe you want to bake, then the time to bake, then press a spot which then in turns converts the recipe cook time and temperature which are both lower because it then would bake with convection air being circulated around the oven. The range has a smooth top, but that has some snazzy options for the size of burners (I called them hot spots). You can adjust the size of the hot spot to match your pan, 6 inches, 9 inches, or 12 inches. Another hot spot is adjustable if you want to cook in a Dutch oven, so that is adjustable to accommodate Dutch ovens. There are two regular hot spots. There is a warm and hold spot on the top. You can use the bottom drawer for a bread proofing drawer. I could go on because there's lots more niceties. The range beeps when the oven reaches the desired temperature. The timer beeps when it is expired. On and on! Good luck. Gary Patterson -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lisa filroy Sent: Tuesday, October 19, 2010 10:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] hi everyone hi all, i haven't been on here in a long time and decided to come back. for those of you who don't know me, i am lisa filroy and i live in missouri. i love to cook and try new recipes. which brings me to a question. i am planning to get my kitchen remodeled in a few months and am going to get a new stove. i am trying to decide between a stove with convection oven and one with just the conventional oven. any suggestions or input would be appreciated. look forward to hearing from you. i will try and post some recipes as well. lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark === Email scanned by PC Tools - No viruses or spyware found. (Email Guard: 7.0.0.18, Virus/Spyware Database: 6.16110) http://www.pctools.com/ === === Email scanned by PC Tools - No viruses or spyware found. (Email Guard: 7.0.0.18, Virus/Spyware Database: 6.16130) http://www.pctools.com/ === ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET Smart Security, version of virus signature database 5549 (20101020) __ The message was checked by ESET Smart Security. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Hi Lisa, I am Mike and my wife is Jean. We are pleased that you have joined the list. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lisa filroy Sent: Thursday, October 21, 2010 12:14 PM To: cookinginthedark@acbradio.org; gpatterson...@mchsi.com Subject: Re: [CnD] hi everyone hi gary, thanks so much for the info about your stove. would love to hear more of this thing. if you want to e-mail me off list that would be great. the only stoves i have seen have one or the other type of oven. i am also wondering how much this thing cost. lol! anyway, sounds very interesting. my e-mail is: te...@mchsi.com have a great day and again thanks for the info. lisa At 12:27 AM 10/21/2010, you wrote: >Hi Lisa, the Kenmore Elite range I have has controls for cooking in a >regular oven or making the same oven converts to convection baking. I could >tell you a lot about its great options, but the only thing that is kind of a >negative to it, it has no buttons or switches. I made a template from a >plastic material named Lexan gotten at Home Depot. The range has touch spots >on the back panel. I got a friend to hold up the Lexan and mark where the >touch spots are located. Then, I had a guy drill holes for each touch spot >into the Lexan. I attached the plastic template to the back panel with >Velcro. There is not one function that I cannot perform. The manual could be >read. I know this sounds like a lot of work, but the product you get to use >is superior and has so many options. > >If you want to explore this option, let me know. I can walk you through the >process. > >One option is that you can enter the temperature for the recipe you want to >bake, then the time to bake, then press a spot which then in turns converts >the recipe cook time and temperature which are both lower because it then >would bake with convection air being circulated around the oven. The range >has a smooth top, but that has some snazzy options for the size of burners >(I called them hot spots). You can adjust the size of the hot spot to match >your pan, 6 inches, 9 inches, or 12 inches. Another hot spot is adjustable >if you want to cook in a Dutch oven, so that is adjustable to accommodate >Dutch ovens. There are two regular hot spots. There is a warm and hold spot >on the top. You can use the bottom drawer for a bread proofing drawer. I >could go on because there's lots more niceties. The range beeps when the >oven reaches the desired temperature. The timer beeps when it is expired. On >and on! > >Good luck. > > >Gary Patterson > > >-Original Message- >From: cookinginthedark-boun...@acbradio.org >[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of lisa filroy >Sent: Tuesday, October 19, 2010 10:58 PM >To: cookinginthedark@acbradio.org >Subject: [CnD] hi everyone > >hi all, >i haven't been on here in a long time and decided to come back. for those >of you who don't know me, i am lisa filroy and i live in missouri. i love >to cook and try new recipes. which brings me to a question. i am planning >to get my kitchen remodeled in a few months and am going to get a new stove. >i am trying to decide between a stove with convection oven and one with just >the conventional oven. any suggestions or input would be appreciated. >look forward to hearing from you. i will try and post some recipes as well. >lisa > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >=== >Email scanned by PC Tools - No viruses or spyware found. >(Email Guard: 7.0.0.18, Virus/Spyware Database: 6.16110) >http://www.pctools.com/ === > > > > > >=== >Email scanned by PC Tools - No viruses or spyware found. >(Email Guard: 7.0.0.18, Virus/Spyware Database: 6.16130) >http://www.pctools.com/ >=== >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >__ Information from ESET Smart Security, version of virus >signature database 5549 (20101020) __ > >The message was checked by ESET Smart Security. > >http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi everyone
Welcome to the list again. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Angela Randall Sent: Saturday, March 12, 2011 11:29 AM To: cookinginthedark@acbradio.org Subject: [CnD] hi everyone My name is Angela Randall I just joined yesturday. I was on here a couple of years ago. I will be going to cleveland sight center so I am going to be using a lot of recipies. -- Angela Randall Student Stark State College of Technology ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi my first recipe
Hi, everyone. I just wanted to introduce myself. My name is Becky; I am from Georgia. I have been on the list before, but I unsubscribed about a year ago. Well, anyway, to keep this on topic, here’s a French toast recipe I’ve tried recently. I do not fry; grease scares me. LOL. Anyway, this recipe turned out really well. Enjoy, Becky baked french toast 2 large egg(s) 1/2 cup fat-free skim milk 2 tsp powdered sugar 1/2 tsp vanilla extract 1/4 tsp ground cinnamon 4 slice whole-wheat bread, thick 1 Tbsp unsalted butter, cut into small pieces Instructions 1. Preheat oven to 425°F (220ºC). Coat a baking sheet with cooking spray. 2. Lightly beat eggs with a fork in a shallow bowl. Whisk in milk, sugar, vanilla, and cinnamon. 3. Soak bread in egg mixture, then transfer to baking sheet. Sprinkle with butter and bake until golden, 8 to 10 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi. blind mice site?
hi how can i get to the new blind mice site? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi my first recipe
Hi Becky, That recipe sounds great. Another thing I do with french toast, is that before I soak it in the batter, I toast it so that it doesn't get soggy, yet it gets covered nicely in the batter and is easy to deal with. Kim "Delight yourself in the Lord and he shall give you the desires of your heart." ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi my first recipe
Hi Becky, Welcome back! I remember you from this list when you were on it before. I've never baked French toast before. I'll have to try it since it sounds so easy! Yum! - Original Message - From: "Rebecca Manners" To: Sent: Sunday, June 12, 2011 5:53 PM Subject: [CnD] hi my first recipe Hi, everyone. I just wanted to introduce myself. My name is Becky; I am from Georgia. I have been on the list before, but I unsubscribed about a year ago. Well, anyway, to keep this on topic, here’s a French toast recipe I’ve tried recently. I do not fry; grease scares me. LOL. Anyway, this recipe turned out really well. Enjoy, Becky baked french toast 2 large egg(s) 1/2 cup fat-free skim milk 2 tsp powdered sugar 1/2 tsp vanilla extract 1/4 tsp ground cinnamon 4 slice whole-wheat bread, thick 1 Tbsp unsalted butter, cut into small pieces Instructions 1. Preheat oven to 425°F (220ºC). Coat a baking sheet with cooking spray. 2. Lightly beat eggs with a fork in a shallow bowl. Whisk in milk, sugar, vanilla, and cinnamon. 3. Soak bread in egg mixture, then transfer to baking sheet. Sprinkle with butter and bake until golden, 8 to 10 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi. blind mice site?
I don't think it is officially open yet, but the new web address is: WWW.blindmicemegamall.com - Original Message - From: "juana" To: Sent: Monday, September 26, 2011 5:23 PM Subject: [CnD] hi. blind mice site? hi how can i get to the new blind mice site? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi. blind mice site?
the new mice site is not up yet. dale will post it here when it will be open. if you need to order something, you can call him at 713-893-7277 or email him at; blindmicem...@att.net sorry it is not up yet. Steve Stewart CnD moderator -Original Message- From: juana Sent: Monday, September 26, 2011 5:23 PM To: cookinginthedark@acbradio.org Subject: [CnD] hi. blind mice site? hi how can i get to the new blind mice site? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Currently in Lufkin, Angelina County, Texas Clear, 96.1°F(35.6°C) Wind:SSW (200°) at 15mph (13KT) gusting to 21mph (18KT) Even a broken clock is right twice a day. Created by Weather Signature v1.4 • http://www.weathersig.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi. blind mice site?
On 9/26/2011 4:09 PM, Steve Stewart wrote: the new mice site is not up yet. dale will post it here when it will be open. if you need to order something, you can call him at 713-893-7277 or email him at; blindmicem...@att.net sorry it is not up yet. Steve Stewart CnD moderator -Original Message- From: juana Sent: Monday, September 26, 2011 5:23 PM To: cookinginthedark@acbradio.org Subject: [CnD] hi. blind mice site? hi how can i get to the new blind mice site? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ok i see thanks for the info. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi Tom try my Lasagna
Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften I usually touch with clean hands of course, the texture. not to rubbery, and a bit soften(remember that when placed in oven, it will finish cooking through with sauces and cheeses... while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar "Let Your Light So Shine before men, so that they may see your good works and glorify our heavenly father in heaven. `Matthew 5:16" ~Be Blessed, Sugar - Original Message - From: "Tom Dickhoner" To: Sent: Monday, February 06, 2012 4:35 AM Subject: Re: [CnD] [Bulk] Re: lasagna without cooking noodles I have never cooked lasagna before. I would like to know how long you would need to soak the noodles in the bowl of hot water and then the cold water? This would be so much better than trying to boil and then break the noodles. Tom Dickhoner From Cincinnati, Ohio -Original Message- From: Shannon Hannah Sent: Sunday, February 05, 2012 4:44 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] [Bulk] Re: lasagna without cooking noodles I have made lasagna with uncooked noodles many times. Using a large stainless steele bowl and I fill it with hot tap water. I then put the noodles in it, chris crossing so they aren't in a stack. I just let them soak for a few minutes. Then add cold water to the bowl, which I have in the sink. Then I just take the noodles out one at a time and make my lasagna. I left them in the water too long once and they softened too much. It is really easy to snap them to fit into the pan doing it this way. I have used ready to cook noodles, regular noodles and both whole wheat and plain. it always comes out. Hope this helps. Shannon - Original Message - From: "Sandy from OK!" To: Sent: Sunday, February 05, 2012 2:19 AM Subject: Re: [CnD] [Bulk] Re: lasagna without cooking noodles Could you please share that recipe? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Saturday, February 04, 2012 10:28 AM To: cookinginthedark@acbradio.org Subject: [Bulk] Re: [CnD] lasagna without cooking noodles Hi They sell no boil lasagna noodles. I make a recipe where I stuff a filling into uncooked manicotti, add sauce to the pan, and bake it. Hth Nancy Martin -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: Saturday, February 04, 2012 6:40 AM To: cookinginthedark@acbradio.org Subject: [CnD] lasagna without cooking noodles Hi List, I wonder if Baked Mac and Cheese or other noodle dishes could be made without cooking them separately? Anyone tried it? I know for myself if any noodles are cooked too long on the stove they become pasty because of the starch in them. If I accidentally don't cook them long enough i.e. I'm in
[CnD] Hi and a microwave question
Hi! My name is Denise. I was a member of the list previously but stopped for awhile when we adopted our son. He is now a little older (obviously *smile*) and I could use the recipes to get him to eat right so I decided to rejoin the ranks! Recently our microwave konked out on us. It was a Hamilton Beach that talked and I loved that microwave! Unfortunately, I understand they no longer make this model.I really liked the talking feature but don't want to pay the $350 for the one from ILA. I've seen a Cook Magic that seems about the same as the Hamilton Beach. Can anyone give any recommendations for this or another brand? Thanks Denise Millette Discovery Toys Educational Consultant http://www.discoverytoyslink.com/denisestoypage 229-848-0486 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi, re doing subject lines
Here's my shot at attempting instructions/smile: When I hit control-r to reply to this, I was put in the body of the message. Shift tab (the back tab) put me back in the subject line, where I did a control-a (which highlited/selected everything in the subject line), and hit delete, which deleted everything, at which point I could type in a new subject, and then hit the tab key once to get to the body of the message. Hope that helps. ... I know how it is though with understanding this stuff. I couldn't, back in the day, get about how to copy and paste till it was explained in a way I understood. Kathy. - Original Message - From: "Jennifer Chambers" To: Sent: Wednesday, May 08, 2013 3:28 PM Subject: Re: [CnD] Need subject lines in messages please I agree about the subject lines and the need for them, but I must confess that I can only reply to messages, because I do have trouble with subject lines. If I create a new message, there's no problem, but when I try to send it to the group, I never get it in my inbox, so I don't know if it's gone through. If I try to circumvent that issue by changing someone else's subject line, I am unable to get my cursor to go to the Subject Line field. Countless times, people have given instructions, but I am hopeless, I suspect, for the instructions never work for me. Thus, I don't send recipes to this group. I only respond to messages if I think I have a relevant comment. Ah well, my poor, thimble-sized brain is overstuffed! Jennifer On 5/7/13, Kathy Brandt wrote: It's not difficult to do, and gives busy people an idea of what's in the message so that they'll know whether it's pertinent to open. In my experience also, if there's a virus it can come in a message with no subject, so, anything that comes to me with no subject-line, I refuse to open as a matter of principle, no matter who it's from. There've been too many messages lately without them. Thank you. Kathy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi there cup cake recipe
Hi you mean the cupcake recipe tghat was for biscuits? If not, I didn't get that one. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi, re doing subject lines
Kathy, thank you very much for trying to help, but these instructions don't seem to work in GMail. I just tried them again. I know Dale wants us to leave the group if we can't change subject lines, and I understand his reasoning, but I don't want to leave, as I've got some really good recipes from this group. I just won't share mine, because I can't get the thing to work for me. I've been working with computers since DOS days, but cannot change the darn subject line. Anyway, I appreciate your kindness, Kathy, very much. Jennifer On 5/8/13, Kathy Brandt wrote: > > Here's my shot at attempting instructions/smile: > > When I hit control-r to reply to this, I was put in the body of the message. > > Shift tab (the back tab) put me back in the subject line, where I did a > control-a (which highlited/selected everything in the subject line), and hit > > delete, which deleted everything, at which point I could type in a new > subject, and then hit the tab key once to get to the body of the message. > > Hope that helps. ... I know how it is though with understanding this stuff. > > I couldn't, back in the day, get about how to copy and paste till it was > explained in a way I understood. > > Kathy. > > > - Original Message - > From: "Jennifer Chambers" > To: > Sent: Wednesday, May 08, 2013 3:28 PM > Subject: Re: [CnD] Need subject lines in messages please > > >>I agree about the subject lines and the need for them, but I must >> confess that I can only reply to messages, because I do have trouble >> with subject lines. If I create a new message, there's no problem, >> but when I try to send it to the group, I never get it in my inbox, so >> I don't know if it's gone through. If I try to circumvent that issue >> by changing someone else's subject line, I am unable to get my cursor >> to go to the Subject Line field. Countless times, people have given >> instructions, but I am hopeless, I suspect, for the instructions never >> work for me. Thus, I don't send recipes to this group. I only >> respond to messages if I think I have a relevant comment. >> >> Ah well, my poor, thimble-sized brain is overstuffed! >> >> Jennifer >> >> On 5/7/13, Kathy Brandt wrote: >>> >>> It's not difficult to do, and gives busy people an idea of what's in the >>> message so that they'll know whether it's pertinent to open. In my >>> experience also, if there's a virus it can come in a message with no >>> subject, so, anything that comes to me with no subject-line, I refuse to >>> open as a matter of principle, no matter who it's from. >>> >>> There've been too many messages lately without them. >>> Thank you. >>> >>> Kathy. >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi, re doing subject lines
Hi there. Well in gmail, you can change the subject line. When you are replying to a message, in the subject line, delete what you see in the subject line. Like for instance if it says ribs and corn, if you don't want the corn go into the subject line and move your cursor to corn and press control end and then delete the corn... In a message dated 5/13/2013 3:34:15 P.M. Eastern Daylight Time, jennile...@gmail.com writes: Kathy, thank you very much for trying to help, but these instructions don't seem to work in GMail. I just tried them again. I know Dale wants us to leave the group if we can't change subject lines, and I understand his reasoning, but I don't want to leave, as I've got some really good recipes from this group. I just won't share mine, because I can't get the thing to work for me. I've been working with computers since DOS days, but cannot change the darn subject line. Anyway, I appreciate your kindness, Kathy, very much. Jennifer On 5/8/13, Kathy Brandt wrote: > > Here's my shot at attempting instructions/smile: > > When I hit control-r to reply to this, I was put in the body of the message. > > Shift tab (the back tab) put me back in the subject line, where I did a > control-a (which highlited/selected everything in the subject line), and hit > > delete, which deleted everything, at which point I could type in a new > subject, and then hit the tab key once to get to the body of the message. > > Hope that helps. ... I know how it is though with understanding this stuff. > > I couldn't, back in the day, get about how to copy and paste till it was > explained in a way I understood. > >Kathy. > > > - Original Message - > From: "Jennifer Chambers" > To: > Sent: Wednesday, May 08, 2013 3:28 PM > Subject: Re: [CnD] Need subject lines in messages please > > >>I agree about the subject lines and the need for them, but I must >> confess that I can only reply to messages, because I do have trouble >> with subject lines. If I create a new message, there's no problem, >> but when I try to send it to the group, I never get it in my inbox, so >> I don't know if it's gone through. If I try to circumvent that issue >> by changing someone else's subject line, I am unable to get my cursor >> to go to the Subject Line field. Countless times, people have given >> instructions, but I am hopeless, I suspect, for the instructions never >> work for me. Thus, I don't send recipes to this group. I only >> respond to messages if I think I have a relevant comment. >> >> Ah well, my poor, thimble-sized brain is overstuffed! >> >> Jennifer >> >> On 5/7/13, Kathy Brandt wrote: >>> >>> It's not difficult to do, and gives busy people an idea of what's in the >>> message so that they'll know whether it's pertinent to open. In my >>> experience also, if there's a virus it can come in a message with no >>> subject, so, anything that comes to me with no subject-line, I refuse to >>> open as a matter of principle, no matter who it's from. >>> >>> There've been too many messages lately without them. >>> Thank you. >>> >>> Kathy. >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi, re doing subject lines
This illustrates why using an Email client is preferable to web mail. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jennifer Chambers" To: Sent: Monday, May 13, 2013 2:33 PM Subject: Re: [CnD] Hi, re doing subject lines Kathy, thank you very much for trying to help, but these instructions don't seem to work in GMail. I just tried them again. I know Dale wants us to leave the group if we can't change subject lines, and I understand his reasoning, but I don't want to leave, as I've got some really good recipes from this group. I just won't share mine, because I can't get the thing to work for me. I've been working with computers since DOS days, but cannot change the darn subject line. Anyway, I appreciate your kindness, Kathy, very much. Jennifer On 5/8/13, Kathy Brandt wrote: Here's my shot at attempting instructions/smile: When I hit control-r to reply to this, I was put in the body of the message. Shift tab (the back tab) put me back in the subject line, where I did a control-a (which highlited/selected everything in the subject line), and hit delete, which deleted everything, at which point I could type in a new subject, and then hit the tab key once to get to the body of the message. Hope that helps. ... I know how it is though with understanding this stuff. I couldn't, back in the day, get about how to copy and paste till it was explained in a way I understood. Kathy. - Original Message - From: "Jennifer Chambers" To: Sent: Wednesday, May 08, 2013 3:28 PM Subject: Re: [CnD] Need subject lines in messages please I agree about the subject lines and the need for them, but I must confess that I can only reply to messages, because I do have trouble with subject lines. If I create a new message, there's no problem, but when I try to send it to the group, I never get it in my inbox, so I don't know if it's gone through. If I try to circumvent that issue by changing someone else's subject line, I am unable to get my cursor to go to the Subject Line field. Countless times, people have given instructions, but I am hopeless, I suspect, for the instructions never work for me. Thus, I don't send recipes to this group. I only respond to messages if I think I have a relevant comment. Ah well, my poor, thimble-sized brain is overstuffed! Jennifer On 5/7/13, Kathy Brandt wrote: It's not difficult to do, and gives busy people an idea of what's in the message so that they'll know whether it's pertinent to open. In my experience also, if there's a virus it can come in a message with no subject, so, anything that comes to me with no subject-line, I refuse to open as a matter of principle, no matter who it's from. There've been too many messages lately without them. Thank you. Kathy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi from an old/new member
Hi everyone. For those of you who don’t know me from before, my name is Becky Manners. I am from Georgia. I am excited to be back on this list. I have been cooking since I was a teenager and am still learning. I like collecting and trying new recipes. To keep this message on topic, here is a recipe I am going to try for supper tonight. Source: Taste of Home Best of Comfort Food Diet Cookbook Original Recipe: “Grandma’s stuffed yellow squash” PREP: 25 MIN. * BAKE: 25 MIN. MAKES: 2 SERVINGS 1 medium yellow summer squash ¼ cup egg substitute 2 tablespoons finely chopped onion ¼ teaspoon salt teaspoon pepper 2 slices bread, toasted and diced 1. Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. 2. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a -in. shell. Invert shells on paper towel. 3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. 4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., 490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, 1 vegetable. My adaptations: I am doubling the recipe so that it will serve four. I am using sliced squash instead of stuffing whole ones and am thinking of adding shredded cheese to the top of the dish for at least part of the baking process. I am also using real eggs in place of the egg substitute. Happy cooking, Becky ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi from an old/new member
Nice to have you back, Becky. That recipe looks really good! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners via Cookinginthedark Sent: Wednesday, July 09, 2014 11:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] hi from an old/new member Hi everyone. For those of you who don’t know me from before, my name is Becky Manners. I am from Georgia. I am excited to be back on this list. I have been cooking since I was a teenager and am still learning. I like collecting and trying new recipes. To keep this message on topic, here is a recipe I am going to try for supper tonight. Source: Taste of Home Best of Comfort Food Diet Cookbook Original Recipe: “Grandma’s stuffed yellow squash” PREP: 25 MIN. * BAKE: 25 MIN. MAKES: 2 SERVINGS 1 medium yellow summer squash ¼ cup egg substitute 2 tablespoons finely chopped onion ¼ teaspoon salt teaspoon pepper 2 slices bread, toasted and diced 1. Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. 2. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a -in. shell. Invert shells on paper towel. 3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. 4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., 490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, 1 vegetable. My adaptations: I am doubling the recipe so that it will serve four. I am using sliced squash instead of stuffing whole ones and am thinking of adding shredded cheese to the top of the dish for at least part of the baking process. I am also using real eggs in place of the egg substitute. Happy cooking, Becky ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi from an old/new member
Hi Becky, It is good to see you back on the list. My wife Debbie, and I are both on the list and enjoy reading people's messages and sharing and learning from each other. Bill Deatherage Sent from my iPad > On Jul 9, 2014, at 1:20 PM, Debbra Piening via Cookinginthedark > wrote: > > Nice to have you back, Becky. That recipe looks really good! > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of rebecca manners via Cookinginthedark > Sent: Wednesday, July 09, 2014 11:17 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] hi from an old/new member > > Hi everyone. > > For those of you who don’t know me from before, my name is Becky Manners. I > am from Georgia. > > I am excited to be back on this list. > > I have been cooking since I was a teenager and am still learning. I like > collecting and trying new recipes. > > To keep this message on topic, here is a recipe I am going to try for supper > tonight. > > > Source: > > Taste of Home Best of Comfort Food Diet Cookbook > > Original Recipe: > > “Grandma’s stuffed yellow squash” > > PREP: 25 MIN. * BAKE: 25 MIN. > MAKES: 2 SERVINGS > > 1 medium yellow summer squash > > ¼ cup egg substitute > > 2 tablespoons finely chopped onion > > ¼ teaspoon salt > > teaspoon pepper > > 2 slices bread, toasted and diced > > 1. Place squash in a large saucepan; cover with water. Bring to a boil; cover > and cook for 7-9 minutes or until crisp-tender. Drain. > > 2. When cool enough to handle, cut squash in half lengthwise; scoop out and > reserve pulp, leaving a -in. shell. Invert shells on paper towel. > > 3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir > in toasted bread cubes and squash pulp. Spoon into squash shells. > > 4. Place in an 8-in. square baking dish coated with cooking spray. Cover and > bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until > lightly browned. > > PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., > 490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, > 1 vegetable. > > > My adaptations: > > I am doubling the recipe so that it will serve four. I am using sliced squash > instead of stuffing whole ones and am thinking of adding shredded cheese to > the top of the dish for at least part of the baking process. I am also using > real eggs in place of the egg substitute. > > Happy cooking, > > Becky > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi, anyone see the hand food saver on QVC yesterday
It seemed like they were saying you do the bag like you would a ziplock, and then do the vacuum seal part. If that's the case, it would seem like when you extract the nozzle, air could get back in the part you'd have to then seal. Does anyone have one of these to better describe how the thing works? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi, anyone see the hand food saver on QVC yesterday
if its the same thing my mom has it somehow sucks the air out and seals it at the same time amy - Original Message - From: "Kathy Brandt" To: Sent: Monday, January 17, 2011 5:31 PM Subject: [CnD] Hi, anyone see the hand food saver on QVC yesterday It seemed like they were saying you do the bag like you would a ziplock, and then do the vacuum seal part. If that's the case, it would seem like when you extract the nozzle, air could get back in the part you'd have to then seal. Does anyone have one of these to better describe how the thing works? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning
Hi, I plan to make these today. I am going to chill them over night and bake in the morning I am going to add dried pineapples and dried cranberries instead of the raisins. Sugar Oatmeal Two-Raisin Cookies With Walnuts Makes about 3 dozen 1 cup walnuts 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 1/2 cups old-fashioned rolled oats (not instant) 3/4 cup dark raisins 3/4 cup golden raisins 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 1. Set the oven at 350 degrees. In a baking dish, toast the nuts for 10 to 12 minutes, turning often, or until they are aromatic. Set aside to cool. Coarsely chop the nuts. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt just to blend them; set aside. 3. In another bowl, mix the oats, raisins, and walnuts; set aside. 4. In an electric mixer, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one by one, followed by the vanilla. 5. With the mixer turned to the lowest speed, gradually add the flour mixture. 6. Remove the bowl from the mixer stand. Stir in the oatmeal mixture until just combined. Scrape down the sides of the bowl and cover with plastic. Chill dough at least 3 hours and for up to 24 hours if possible. 7. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. 8. Using a 1/4 cup measure, make mounds of the dough on the sheets, spacing them about 2 inches apart. Bake the cookies for 15 to 18 minutes or until they are golden at the edges but still slightly soft in the centers. Transfer to wire racks to cool. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. 🙏 I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning
Toasted nuts ad a very special touch. Yes, I know, they sort of partially toast as you bake the cookies, but doing it ahead makes them really good. -Original Message- From: Cookinginthedark On Behalf Of Sugar via Cookinginthedark Sent: Tuesday, December 22, 2020 2:26 PM To: CND Cc: Sugar Subject: [CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning Hi, I plan to make these today. I am going to chill them over night and bake in the morning I am going to add dried pineapples and dried cranberries instead of the raisins. Sugar Oatmeal Two-Raisin Cookies With Walnuts Makes about 3 dozen 1 cup walnuts 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 1/2 cups old-fashioned rolled oats (not instant) 3/4 cup dark raisins 3/4 cup golden raisins 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 1. Set the oven at 350 degrees. In a baking dish, toast the nuts for 10 to 12 minutes, turning often, or until they are aromatic. Set aside to cool. Coarsely chop the nuts. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt just to blend them; set aside. 3. In another bowl, mix the oats, raisins, and walnuts; set aside. 4. In an electric mixer, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one by one, followed by the vanilla. 5. With the mixer turned to the lowest speed, gradually add the flour mixture. 6. Remove the bowl from the mixer stand. Stir in the oatmeal mixture until just combined. Scrape down the sides of the bowl and cover with plastic. Chill dough at least 3 hours and for up to 24 hours if possible. 7. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. 8. Using a 1/4 cup measure, make mounds of the dough on the sheets, spacing them about 2 inches apart. Bake the cookies for 15 to 18 minutes or until they are golden at the edges but still slightly soft in the centers. Transfer to wire racks to cool. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. 🙏 I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning
Oh, I want some! You are making me hungry. Lois -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar via Cookinginthedark Sent: Tuesday, December 22, 2020 2:26 PM To: CND Cc: Sugar Subject: [CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning Hi, I plan to make these today. I am going to chill them over night and bake in the morning I am going to add dried pineapples and dried cranberries instead of the raisins. Sugar Oatmeal Two-Raisin Cookies With Walnuts Makes about 3 dozen 1 cup walnuts 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 1/2 cups old-fashioned rolled oats (not instant) 3/4 cup dark raisins 3/4 cup golden raisins 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 1. Set the oven at 350 degrees. In a baking dish, toast the nuts for 10 to 12 minutes, turning often, or until they are aromatic. Set aside to cool. Coarsely chop the nuts. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt just to blend them; set aside. 3. In another bowl, mix the oats, raisins, and walnuts; set aside. 4. In an electric mixer, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one by one, followed by the vanilla. 5. With the mixer turned to the lowest speed, gradually add the flour mixture. 6. Remove the bowl from the mixer stand. Stir in the oatmeal mixture until just combined. Scrape down the sides of the bowl and cover with plastic. Chill dough at least 3 hours and for up to 24 hours if possible. 7. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. 8. Using a 1/4 cup measure, make mounds of the dough on the sheets, spacing them about 2 inches apart. Bake the cookies for 15 to 18 minutes or until they are golden at the edges but still slightly soft in the centers. Transfer to wire racks to cool. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. ?? I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ??? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
