Re: [CnD] Changing subject lines

[Karen Delzer via Cookinginthedark]

What I don't understand is, when I get an e-mail from this list, all 
I see is the time stamp on it. I don't see a subject, or the sender. 
It is really driving me nuts, and I thought this is how you guys had 
set it up. I was just about to write and ask you if you could please, 
please change it. What to do here???


Karen

At 05:46 AM 7/13/2020, you wrote:

Hello list members,
Please try to  remember to change the subject line.
I've seen several emails, with the subject line,  Reminder of list
guidelines: all members please read, when the content of the email was about
something else totally different than what the subject line was.

Change subject lines to reflect the body of the message
Thanks for your cooperation.


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Re: [CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

Sorry I forgot the subject line.

Marilyn

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, May 8, 2018 1:15 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; santas-works...@groups.io
Subject: [CnD] (no subject)



CRAB PIZZA DIP

 


1 c. sour cream
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. horseradish
1/4 tsp. garlic powder
1/4 tsp. onion powder
6 oz. seafood cocktail sauce
6 oz. crab meat, drained
Parsley

Blend first six ingredients. Spread on a 10 inch serving plate. Spread
cocktail sauce on like you would pizza sauce. Sprinkle crab and parsley on
top. Serve with crackers.

 

 

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Re: [CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

I re-posted the recipe, with the subject line.  It was a mistake, you know, we 
all make them now and then.

Marilyn

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, December 30, 2017 11:37 PM
To: [cookinginthedark@acbradio.org]
Cc: Brenda Mueller
Subject: Re: [CnD] (no subject)

If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
because I've never heard of them, and of course, I've never had them.  

There used to be a bug in certain systems that would make a subject appear as 
"No subject," and a reboot or reset for some devices fixed the problem; hope 
this helps.

Brenda Mueller 


Sent from my iPhone

> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> I have posted this recipe before, but I changed the amount of cream cheeese
> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
> better, since I made the change.  Mom isn't hear now to correct my change.
> LOLOLOL!  
> 
> 
> 
> MY MOM'S SAUERKRAUT BALLS
> 
> Preheat the oven to 325 degrees.
> 
> Two pounds of sage pork sausage, (cooked, browned, drained, and then
> 
> Broken in to small pieces)
> 
> 8 ounces of cream cheese, (softened)
> 
> 1 TB  milk
> 
> one egg, (beaten)
> 
> one large can or bag of sauerkraut, (drained and then cut into small
> 
> pieces with kitchen scissors)
> 
> Bread crumbs.
> 
> While the sausage is still warm, add the cream cheese. Mix well, (I use my
> 
> hands.)
> 
> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
> 
> Use just enough bread crumbs to be able to form small balls.
> 
> Place the balls in a large glass dish or ungreased cookie sheet.
> 
> Bake at 325 degrees for 15 to 20 minutes.
> 
> Mom brings these to family gatherings and we eat like pigs.
> 
> I have made them too. Enjoy.
> 
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> 

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Re: [CnD] (no subject)

[Jody M via Cookinginthedark]

How much milk does this recipe call for?

Sent from my iPhone

> On Dec 30, 2017, at 11:37 PM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
> Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
> because I've never heard of them, and of course, I've never had them.  
> 
> There used to be a bug in certain systems that would make a subject appear as 
> "No subject," and a reboot or reset for some devices fixed the problem; hope 
> this helps.
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>> 
>> 
>> I have posted this recipe before, but I changed the amount of cream cheeese
>> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
>> better, since I made the change.  Mom isn't hear now to correct my change.
>> LOLOLOL!  
>> 
>> 
>> 
>> MY MOM'S SAUERKRAUT BALLS
>> 
>> Preheat the oven to 325 degrees.
>> 
>> Two pounds of sage pork sausage, (cooked, browned, drained, and then
>> 
>> Broken in to small pieces)
>> 
>> 8 ounces of cream cheese, (softened)
>> 
>> 1 TB  milk
>> 
>> one egg, (beaten)
>> 
>> one large can or bag of sauerkraut, (drained and then cut into small
>> 
>> pieces with kitchen scissors)
>> 
>> Bread crumbs.
>> 
>> While the sausage is still warm, add the cream cheese. Mix well, (I use my
>> 
>> hands.)
>> 
>> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
>> 
>> Use just enough bread crumbs to be able to form small balls.
>> 
>> Place the balls in a large glass dish or ungreased cookie sheet.
>> 
>> Bake at 325 degrees for 15 to 20 minutes.
>> 
>> Mom brings these to family gatherings and we eat like pigs.
>> 
>> I have made them too. Enjoy.
>> 
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
> 
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Re: [CnD] (no subject)

[Brenda Mueller via Cookinginthedark]

If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
because I've never heard of them, and of course, I've never had them.  

There used to be a bug in certain systems that would make a subject appear as 
"No subject," and a reboot or reset for some devices fixed the problem; hope 
this helps.

Brenda Mueller 


Sent from my iPhone

> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> 
> I have posted this recipe before, but I changed the amount of cream cheeese
> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
> better, since I made the change.  Mom isn't hear now to correct my change.
> LOLOLOL!  
> 
> 
> 
> MY MOM'S SAUERKRAUT BALLS
> 
> Preheat the oven to 325 degrees.
> 
> Two pounds of sage pork sausage, (cooked, browned, drained, and then
> 
> Broken in to small pieces)
> 
> 8 ounces of cream cheese, (softened)
> 
> 1 TB  milk
> 
> one egg, (beaten)
> 
> one large can or bag of sauerkraut, (drained and then cut into small
> 
> pieces with kitchen scissors)
> 
> Bread crumbs.
> 
> While the sausage is still warm, add the cream cheese. Mix well, (I use my
> 
> hands.)
> 
> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
> 
> Use just enough bread crumbs to be able to form small balls.
> 
> Place the balls in a large glass dish or ungreased cookie sheet.
> 
> Bake at 325 degrees for 15 to 20 minutes.
> 
> Mom brings these to family gatherings and we eat like pigs.
> 
> I have made them too. Enjoy.
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 

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Re: [CnD] (no subject)

[Andrea Stone via Cookinginthedark]

This is it! Thank you!

Sent from my iPhone

> On Oct 17, 2017, at 8:51 AM, Deborah Barnes via Cookinginthedark 
>  wrote:
> 
> That was posted yesterday, I think, so it's probably the one.   
> Deb B.
> 
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, October 17, 2017 8:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: [CnD] (no subject)
> 
> I can'at remember which one I posted.  Is this it?  If not, let me know.
> 
> 
> 
> Coca Cola Chocolate Cake
> Serves: 15-18
> Source: thedomesticrebel.com 
> 
> 
> Ingredients: 
> For the Cake: 
> 1 cup (2 sticks) unsalted butter, cubed
> 1/4 cup cocoa powder
> 1 (12 oz) can Coke (do not use diet)
> 2 cups granulated sugar
> 2 cups all-purpose flour
> 1 tsp baking soda
> 1/2 tsp salt
> 1/2 cup buttermilk
> 2 eggs
> 1 tsp vanilla extract 
> 
> 
> For the Frosting: 
> 1 (12 oz) can Coke (do not use diet)
> 1/2 cup butter, cubed
> 1/4 cup cocoa powder
> 4 cups powdered sugar 
> 
> 
> Instructions: 
> Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking 
> pan with cooking spray; set aside. 
> 
> 
> In a medium saucepan, add in the butter, cocoa powder, and can of Coke and 
> bring to a boil over medium heat, whisking occasionally until smooth. While 
> Coke mixture melts, whisk together the granulated sugar, flour, baking soda 
> and salt in a large bowl until combined. Pour the melted Coke mixture into 
> the flour mixture and combine well. 
> 
> 
> Add in the buttermilk and gently whisk in to combine. Crack in the eggs and 
> stir in the vanilla, whisking until cohesive and smooth. Pour into the 
> prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted 
> near the center comes out clean or with moist, not wet, crumbs. 
> 
> 
> During the last 15 minutes of the cake baking, make your frosting. In a small 
> saucepan, boil the second can of Coke for 12-15 minutes or until reduced by 
> half and thickened slightly. Whisk in the butter to melt. 
> 
> 
> In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in 
> the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do 
> so now. Pour the frosting over the still-hot cake and let set at room 
> temperature for about an hour before cutting into squares. 
> 
> 
> 
> 
> 
> 
> 
> 
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Re: [CnD] (no subject)

[Deborah Barnes via Cookinginthedark]

That was posted yesterday, I think, so it's probably the one.  

Re: [CnD] (no subject)

[Steve Stewart via Cookinginthedark]

send a blank email to;
cookinginthedark-requ...@acbradio.org
and in the subject line, put the word unsubscribe

Steve Stewart
CnD Moderator

-Original Message- 
From: Jessica Rasmussen via Cookinginthedark 
Sent: Thursday, July 28, 2016 10:53 PM 
To: cookinginthedark@acbradio.org 
Cc: Jessica Rasmussen 
Subject: [CnD] (no subject) 


unsubscribe?
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email; cookda...@suddenlink.net
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Re: [CnD] (no subject)

[Sugar via Cookinginthedark]

Hi, sorry but there is no subject on the subject line, and so I don't know what 
 this is about
sugar

So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today.
~Matt. 6:34-Sugar


-Original Message-
From: Colleen Chandler via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 10, 2015 7:33 PM
To: cookinginthedark@acbradio.org; jan brown
Subject: Re: [CnD] (no subject)

What does this have to do with cooking?  Would you mind explaining please? 


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Re: [CnD] (no subject)

[Charles Rivard via Cookinginthedark]

No subject?  No content?  No interest.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: jan brown via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Tuesday, March 10, 2015 8:44 PM
Subject: [CnD] (no subject)



You just never know.

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Re: [CnD] (no subject)

[Nicole Massey via Cookinginthedark]

I suspect someone got hacked.

 -Original Message-
 From: Colleen Chandler via Cookinginthedark
 [mailto:cookinginthedark@acbradio.org]
 Sent: Tuesday, March 10, 2015 9:33 PM
 To: cookinginthedark@acbradio.org; jan brown
 Subject: Re: [CnD] (no subject)
 
 What does this have to do with cooking?  Would you mind explaining
 please?
 
 
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Re: [CnD] (no subject)

[Colleen Chandler via Cookinginthedark]

What does this have to do with cooking?  Would you mind explaining please? 


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Re: [CnD] (no subject)

[Steve Stewart via Cookinginthedark]

please put what ever kind of recipe this is in subject line.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: gail johnson via Cookinginthedark

Sent: Saturday, December 06, 2014 2:19 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into
the pan.
4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to
keep them refrigerated. About 1 week in the refrigerator and 3 months
in the freezer will keep them fresher longer.

Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a
cookie scooper for uniform sized turkey meatballs. Bake them on a
lightly spayed cookie sheet for about 15 minutes. You will need to
check them often as the cooking time will vary along with the size of
the meatballs.


Feel free to try other vegetables in place of the carrots. This turkey
meatloaf would be just as good with a 1/4 cup of peas or even green beans.

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Re: [CnD] (no subject)

[Charles Rivard via Cookinginthedark]

Good thing you sent that reminder.  I always figure that if there's no 
subject line, it must not be of enough importance for the author to tell us 
what is about to be discussed.  The only reason I checked this one was the 
author of the message I replied to.  I had automatically deleted the 
original because there was no subject line.


---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: Steve Stewart via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; gail johnson mama-g...@samobile.net
Sent: Saturday, December 06, 2014 3:38 AM
Subject: Re: [CnD] (no subject)


please put what ever kind of recipe this is in subject line.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: gail johnson via Cookinginthedark

Sent: Saturday, December 06, 2014 2:19 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into
the pan.
4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to
keep them refrigerated. About 1 week in the refrigerator and 3 months
in the freezer will keep them fresher longer.

Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a
cookie scooper for uniform sized turkey meatballs. Bake them on a
lightly spayed cookie sheet for about 15 minutes. You will need to
check them often as the cooking time will vary along with the size of
the meatballs.


Feel free to try other vegetables in place of the carrots. This turkey
meatloaf would be just as good with a 1/4 cup of peas or even green beans.

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Re: [CnD] (no subject)

[Debbra Piening via Cookinginthedark]

I automatically delete messages without subject lines.  I wonder how many
important or valuable things I've missed.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Saturday, December 06, 2014 8:32 AM
To: cookinginthedark@acbradio.org; Steve Stewart
Subject: Re: [CnD] (no subject)

Good thing you sent that reminder.  I always figure that if there's no 
subject line, it must not be of enough importance for the author to tell us 
what is about to be discussed.  The only reason I checked this one was the 
author of the message I replied to.  I had automatically deleted the 
original because there was no subject line.

---
Be positive!  When it comes to being defeated, if you think you're finished,

you! really! are! finished!
- Original Message - 
From: Steve Stewart via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; gail johnson mama-g...@samobile.net
Sent: Saturday, December 06, 2014 3:38 AM
Subject: Re: [CnD] (no subject)


please put what ever kind of recipe this is in subject line.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: gail johnson via Cookinginthedark
Sent: Saturday, December 06, 2014 2:19 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into
the pan.
4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to
keep them refrigerated. About 1 week in the refrigerator and 3 months
in the freezer will keep them fresher longer.

Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a
cookie scooper for uniform sized turkey meatballs. Bake them on a
lightly spayed cookie sheet for about 15 minutes. You will need to
check them often as the cooking time will vary along with the size of
the meatballs.


Feel free to try other vegetables in place of the carrots. This turkey
meatloaf would be just as good with a 1/4 cup of peas or even green beans.

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Re: [CnD] (no subject)

[Nicole Massey]

Will do, though understand this is an untried recipe -- it failed when she
made it, so we'll have to attempt it again to make sure it works.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Vincent
 Sent: Sunday, February 09, 2014 3:47 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] (no subject)
 
 Bread machine banana bread recipe Nicole I would like this recipe as
 well.
 thx
 
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Re: [CnD] (no subject)

[Vincent]

Ok hope your breakthrough is the fix for the recipe

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Sunday, February 09, 2014 4:51 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Will do, though understand this is an untried recipe -- it failed when she
made it, so we'll have to attempt it again to make sure it works.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Vincent
 Sent: Sunday, February 09, 2014 3:47 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] (no subject)
 
 Bread machine banana bread recipe Nicole I would like this recipe as
 well.
 thx
 
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Re: [CnD] (no subject)

[Teresa Mullen]

Teresa MullenSent from my iPhone

 On Oct 27, 2013, at 12:54 PM, Angela mizangie.da...@gmail.com wrote:
 
 Pumpkin Swirl Brownies
 
 Filling
 1 package (3 oz) cream cheese, softened
 1/2 cup canned pumpkin (not pumpkin pie mix)
 1 egg
 3 tablespoons sugar
 1 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 Brownies
 1 box Betty Crocker® Premium Brownies Ultimate Fudge
 1/4 cup vegetable oil
 2 tablespoons water
 1 egg
 
 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 
 9-inch square pan with shortening or cooking spray. In small bowl, beat all 
 filling ingredients with electric mixer on low speed until smooth. Set aside.
 Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons 
 water and the egg. Spread 3/4 of the batter in pan. Spoon filling by 
 tablespoonfuls evenly over batter. Spoon remaining brownie batter over 
 filling. Cut through batter several times with knife for marbled design.
 Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan 
 comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store 
 covered in refrigerator.
 Makes 16 brownies
 
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 http://acbradio.org/mailman/listinfo/cookinginthedark i'm a little bit 
 confused about the brownie mix and then with adding oil in the egg with the 
 directions from the brownie mix are you adding more oil and egg or is that 
 Whichers or are you talking about ingredients from the package? I hope I 
 asked this question right thanks
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Re: [CnD] (no subject)

[Angela]

No, you only need the 1/4 cup oil, 2 Tablespoons 
water and the one egg.  You do not need to double 
it.  The recipe was just written in a way that 
they mentioned the ingredient listed on the box 
on the ingredient list, and then for some reason 
re mentioned them in the instructions.  But, you 
don't need to double the oil, egg and water.

I hope this helps.
Kind regards,
Angela Davis
At 06:13 PM 10/29/2013, you wrote:
Teresa MullenSent from my iPhone  On Oct 27, 
2013, at 12:54 PM, Angela 
mizangie.da...@gmail.com wrote:   Pumpkin 
Swirl Brownies   Filling  1 package (3 oz) 
cream cheese, softened  1/2 cup canned pumpkin 
(not pumpkin pie mix)  1 egg  3 tablespoons 
sugar  1 teaspoon ground cinnamon  1/4 
teaspoon ground nutmeg  Brownies  1 box Betty 
Crocker® Premium Brownies Ultimate Fudge  1/4 
cup vegetable oil  2 tablespoons water  1 
egg   Heat oven to 350°F (325°F for dark or 
nonstick pan). Grease bottom only of 9-inch 
square pan with shortening or cooking spray. In 
small bowl, beat all filling ingredients with 
electric mixer on low speed until smooth. Set 
aside.  Make brownie batter as directed on box, 
using 1/4 cup oil, 2 tablespoons water and the 
egg. Spread 3/4 of the batter in pan. Spoon 
filling by tablespoonfuls evenly over batter. 
Spoon remaining brownie batter over filling. Cut 
through batter several times with knife for 
marbled design.  Bake 40 to 45 minutes or until 
toothpick inserted 1 inch from side of pan comes 
out almost clean. Cool completely. Cut into 4 
rows by 4 rows. Store covered in refrigerator.  
Makes 16 brownies   
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i'm a little bit confused about the brownie mix 
and then with adding oil in the egg with the 
directions from the brownie mix are you adding 
more oil and egg or is that Whichers or are you 
talking about ingredients from the package? I 
hope I asked this question right thanks 
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Re: [CnD] Need subject lines in messages please

[Jennifer Chambers]

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 katya20...@comcast.net 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.
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Re: [CnD] Need subject lines in messages please

[Debbra Piening]

I, too, usually delete messages without subject lines.  If I do open them
and find something to reply to, I usually will change the subject line.  For
some reason, when I tried to do this last time, the change didn't go
through.  I'll try to be more careful next time.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kathy Brandt
Sent: Wednesday, May 08, 2013 1:12 AM
To: cookinginthedark
Subject: [CnD] Need subject lines in messages please


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.
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Re: [CnD] (no subject)

[rebecca manners]

You are coming through clear.  


Becky

-Original Message- 
From: Becky 
Sent: Saturday, May 04, 2013 4:23 PM 
To: Cooking 
Subject: [CnD] (no subject) 


Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 


Sent from my iPhone
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Re: [CnD] (no subject)

[Debbra Piening]

Messages are going through.  There's just very little activity on the list.
I'm beginning to think that a lot of people have dropped off.  Everybody
spread the word that we're still here!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners
Sent: Tuesday, May 07, 2013 4:57 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

You are coming through clear.  

Becky

-Original Message- 
From: Becky 
Sent: Saturday, May 04, 2013 4:23 PM 
To: Cooking 
Subject: [CnD] (no subject) 

Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 

Sent from my iPhone
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Re: [CnD] (no subject)

[Debbra Piening]

Actually, what I'm saying is that I do think the list has been quiet,
especially compared to what it was before we changed servers.  It's kind of
refreshing this way, though, and certainly much easier to manage!  I've
actually had time to look through recipes!

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Re: [CnD] (no subject)

[Tom dickhoner]

Becky, your messages are coming through fine.

-Original Message-
From: Becky rebeca...@gmail.com
Sent: Saturday, May 04, 2013 4:23 PM
To: Cooking cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 

Sent from my iPhone
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Re: [CnD] (no subject)

[Susan Lumpkin]

Hi,

Your message came through just fine.

Susan

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Becky
Sent: Saturday, May 04, 2013 3:24 PM
To: Cooking
Subject: [CnD] (no subject)

Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 

Sent from my iPhone
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Re: [CnD] (no subject)

[Jude DaShiell]

I'm about to write something about all of these test messages which will 
make life better for everyone needing to send test messages.  It is 
always an excellent idea to put the date and time you send the message 
in the body of the message and test in the subject field of the message. 
 If you find your own message on the list and have been looking for it 
in your inbox since you sent your message what this gets you back is the 
time you sent your message which can be compared with the date and time 
you recieved it.  Do understand, the internet was designed to keep 
trying to send a message for ten days before failing on the message.  
Depending on the number of hops it may take that long for anything you 
send to appear anywhere you will notice.

On Sat, 4 May 2013, Becky wrote:

 Hy this is a test to see if my messages r going through.
 
 Thanks 
 Rebecca 
 
 Sent from my iPhone
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---
jude jdash...@shellworld.net
About to block another web browser version?  Ask yourself what Tim
Berners-lee would do.

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Re: [CnD] (no subject)

[Becky]

Ok thank you, just been having some computer troubles lately



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell
Sent: Saturday, May 04, 2013 2:01 PM
To: Cooking
Subject: Re: [CnD] (no subject)

I'm about to write something about all of these test messages which will
make life better for everyone needing to send test messages.  It is always
an excellent idea to put the date and time you send the message in the body
of the message and test in the subject field of the message. 
 If you find your own message on the list and have been looking for it in
your inbox since you sent your message what this gets you back is the time
you sent your message which can be compared with the date and time you
recieved it.  Do understand, the internet was designed to keep trying to
send a message for ten days before failing on the message.  
Depending on the number of hops it may take that long for anything you send
to appear anywhere you will notice.

On Sat, 4 May 2013, Becky wrote:

 Hy this is a test to see if my messages r going through.
 
 Thanks
 Rebecca
 
 Sent from my iPhone
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---
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About to block another web browser version?  Ask yourself what Tim
Berners-lee would do.

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Re: [CnD] (no subject)

[Mike and jean]

Hi, I have sent several recipies to help replace the ones that you lost.  I
fully understand your situation as I also lost all of my recipies recently.
If I can help with other recipies, please let me know.  Mike

Exercise Daily
Walk with God


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Re: [CnD] (no subject)

[Anna]

Where is the name of the recipe?
Anna
- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, February 22, 2012 5:44 AM
Subject: [CnD] (no subject)




Light and easily digested, yet satisfying and nutritious, this easy low 
fat crockpot soup recipe is the perfect meal in a bowl.

Prep Time: 20 min. Cook Time: 5 - 6 hr
8 Servings
Ingredients:
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil (Not optional in my opinion)
2 large carrots
2 stalks celery
1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 
small butternut squash

1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger (about 1/2 inch piece peeled first)
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp ground cumin
1/2 tsp ground fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder
Crockpot Directions:
Rinse the quinoa and red lentils in a bowl or pan, then drain into a 
colander

Peel the carrots, slice lengthwise, then slice in thin pieces
Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up into 
smaller pieces as they cook
Combine olive oil, quinoa, lentils, herbs  spices, fresh ginger and 
jalapeno in the crockpot
Add the vegetables, except for the optional greens, and cover with the 6 
cups water

Cover and cook on low for 6 hours or more if needed
20 minutes before serving, turn the heat up to high and stir in optional 
greens
Just before serving, add the minced fresh parsley, basil or cilantro, salt 
 pepper, and serve, removing the ginger slices, bay leaves, cinnamon 
stick, as you come across them

Stovetop Directions:
Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.

Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.


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Re: [CnD] (no subject)

[Charles Rivard]

And where is the subject line, again? and again? and again?

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: Anna annagala...@sasktel.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, February 22, 2012 6:24 AM
Subject: Re: [CnD] (no subject)



Where is the name of the recipe?
Anna
- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, February 22, 2012 5:44 AM
Subject: [CnD] (no subject)




Light and easily digested, yet satisfying and nutritious, this easy low 
fat crockpot soup recipe is the perfect meal in a bowl.

Prep Time: 20 min. Cook Time: 5 - 6 hr
8 Servings
Ingredients:
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil (Not optional in my opinion)
2 large carrots
2 stalks celery
1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 
small butternut squash

1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger (about 1/2 inch piece peeled first)
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp ground cumin
1/2 tsp ground fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder
Crockpot Directions:
Rinse the quinoa and red lentils in a bowl or pan, then drain into a 
colander

Peel the carrots, slice lengthwise, then slice in thin pieces
Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up into 
smaller pieces as they cook
Combine olive oil, quinoa, lentils, herbs  spices, fresh ginger and 
jalapeno in the crockpot
Add the vegetables, except for the optional greens, and cover with the 6 
cups water

Cover and cook on low for 6 hours or more if needed
20 minutes before serving, turn the heat up to high and stir in optional 
greens
Just before serving, add the minced fresh parsley, basil or cilantro, 
salt  pepper, and serve, removing the ginger slices, bay leaves, 
cinnamon stick, as you come across them

Stovetop Directions:
Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 
hours.

Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 
hours.


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Re: [CnD] (no subject)

[Allison Fallin]

Please include subjects in your posts.
Allison


- Original Message -
From: Sugar sugarsy...@sbcglobal.net
To: Cooking In The Dark cookinginthedark@acbradio.org
Date sent: Mon, 20 Feb 2012 05:54:03 -0800
Subject: [CnD] (no subject)


Honey-Spiced Cider
Yield: 8 servings
5 cups apple cider
3/4 cup honey
2 small navel oranges
24 whole cloves
7 cinnamon sticks
1 (4 inch) strip lemon zest (colored portion of peel)
1/4 tsp grated nutmeg
Combine cider and honey in a saucepan; stir over medium heat 
until honey
dissolves.  Slice oranges into quarters; push 3 cloves into the 
rind of each
slice.  Add slices to the cider along with cinnamon sticks, lemon 
zest and
nutmeg.  Simmer on low heat, covered, for 20 minutes.  Remove 
fruit and

spices, serve hot.




   Do everything without complaining or arguing, so that you may 
become blameless and pure,
children of God without fault in a crooked and depraved 
generation,

in which you shine like stars in the universe.
   -- Philippians 2:14-15
~Be Blessed, Sugar
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Re: [CnD] (no subject)

[jill o'connell]

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill


- Original Message -
From: Nancy Martin nancyam1...@att.net
To: cookinginthedark@acbradio.org
Date sent: Sun, 29 Jan 2012 21:08:51 -0600
Subject: [CnD] (no subject)

Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf.  However, 
I have some
Old Bay Seasoning which is used for fish.  Am I right to think I 
couldn't

substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] (no subject)

[Nancy Martin]

Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work.
Nancy Martin
Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
Sent: Tuesday, January 31, 2012 12:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill

 - Original Message -
From: Nancy Martin nancyam1...@att.net
To: cookinginthedark@acbradio.org
Date sent: Sun, 29 Jan 2012 21:08:51 -0600
Subject: [CnD] (no subject)

Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf.  However, 
I have some
Old Bay Seasoning which is used for fish.  Am I right to think I 
couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] (no subject)

[Lois]

It does work because we do it all the time. Just use a slotted spoon or 
something you can fish it out with.

Lois
  - Original Message - 
  From: Nancy Martin 
  To: cookinginthedark@acbradio.org 
  Sent: Tuesday, January 31, 2012 12:45 PM
  Subject: Re: [CnD] (no subject)


  Hi Jill,
  When I raised the question of retrieving a bay leaf, Someone suggested using
  a tea ball. I haven't tried it but it sounds like it would work.
  Nancy Martin
  Oklahoma

  -Original Message-
  From: cookinginthedark-boun...@acbradio.org
  [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
  Sent: Tuesday, January 31, 2012 12:01 PM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] (no subject)

  Nancy, I think you are correct in not substituting Old Bay 
  seasoning.  It seems to me that I remember having a ground bay 
  leaf spice at one time but perhaps I'm mistaken about this.  I 
  break my bay leaf up as fine as I can and add it to whatever I am 
  using it in; this works for me and I don't know how a blind cook 
  could fish it out otherwise.  Jill

   - Original Message -
  From: Nancy Martin nancyam1...@att.net
  To: cookinginthedark@acbradio.org
  Date sent: Sun, 29 Jan 2012 21:08:51 -0600
  Subject: [CnD] (no subject)

  Hi everyone,

  Lots of soup and/or sauce recipes call for a bay leaf.  However, 
  I have some
  Old Bay Seasoning which is used for fish.  Am I right to think I 
  couldn't
  substitute the seasoning for a bay leaf?

  Looking forward to your words of wisdom

  Since I've lost mine,

  Nancy Martin

  Oklahoma

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Re: [CnD] (no subject)

[Sandy from OK!]

That would work, or wrapping the leaves/spices in cheesecloth, knotting it
closed, and dangling the part with overhang over the saucepan and holding it
in place with the lid!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 12:45 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)


Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work. Nancy
Martin Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
Sent: Tuesday, January 31, 2012 12:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill

 - Original Message -
From: Nancy Martin nancyam1...@att.net
To: cookinginthedark@acbradio.org
Date sent: Sun, 29 Jan 2012 21:08:51 -0600
Subject: [CnD] (no subject)

Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf.  However, 
I have some
Old Bay Seasoning which is used for fish.  Am I right to think I 
couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Checked by AVG - www.avg.com
Version: 2012.0.1913 / Virus Database: 2109/4778 - Release Date: 01/31/12

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Re: [CnD] (no subject)

[Gerry Leary]

No Old bay has more in it and it will make things taste different.  Try just 
a little on your tung to check it out.
- Original Message - 
From: Nancy Martin nancyam1...@att.net

To: cookinginthedark@acbradio.org
Sent: Sunday, January 29, 2012 8:08 PM
Subject: [CnD] (no subject)



Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have 
some

Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] (no subject)

[Jan]

Bay leaves and old bay seasoning are not the same. Old bay seasoning is a
seasoning blend, usually used in crab or fish recipes. Bay leaves are herbs.
They come whole and also crushed.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Sunday, January 29, 2012 10:09 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)


Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have some
Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] (no subject)

[gail johnson]

It's a good seasoning and your soup will taste wonderful but it doesn't 
take the place of a bay leaf.


It's all a matter of what you like for seasoning.

My husband loves it and uses it on everything.

--
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Re: [CnD] (no subject)

[gail johnson]

I have a question about this recipe?

I've never bought pastry shells.  I assume they look different than a 
pie shell.


Do you have to make a slit in the top of the shell to put in the pudding?

Do you put the fruit on the top of the shell?

--
Hank  Gail Johnson
Smell your way to my success!!
http://www.hgwickless.scentsy.us

Sharing a story or helping someone opens my heart to God's love.

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Re: [CnD] (no subject)

[Jan Bailey]

I believe they are already open, and you just spoon the fruit and pudding 
in.

Jan

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

To: cookinginthedark@acbradio.org
Sent: Thursday, April 15, 2010 11:21 AM
Subject: Re: [CnD] (no subject)



I have a question about this recipe?

I've never bought pastry shells.  I assume they look different than a pie 
shell.


Do you have to make a slit in the top of the shell to put in the pudding?

Do you put the fruit on the top of the shell?

--
Hank  Gail Johnson
Smell your way to my success!!
http://www.hgwickless.scentsy.us

Sharing a story or helping someone opens my heart to God's love.

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

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Re: [CnD] no subject

[Gerry Leary]

Hmm, I read them anyway.
- Original Message - 
From: Steve Stewart stev...@suddenlink.net

To: cookinginthedark cookinginthedark@acbradio.org
Sent: Wednesday, April 14, 2010 4:48 AM
Subject: [CnD] no subject


people I think we need to put something in the subject line. there are 
people who has the messages set to go into message rules by subject line. 
if you don't put something in the subject line, then the recipe that you 
post will not be read.

have a nice day.

STEVE STEWART
IN GOD WE TRUST
C n D MODERATOR
AT THE MARKET OWNER
E-MAIL; stev...@suddenlink.net
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