I substitute margarine for butter in baking and cooking; I have had no
problems.
- Original Message -
From: "Anna"
To:
Sent: Sunday, October 11, 2009 1:35 PM
Subject: CnD Question
Hi, if a recipe calls for butter can you use margarine instead?
Anna
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Basically, if they feel soft and squishy and start to smell strong and
cloyingly sweet, they are overripe and shouldn't be used/eaten.
Erin
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From: "Ranveig (voiceofjoy)"
Sent: Wednesday, October 14, 2009 5:58 PM
To:
Subject: [CnD] kiwis
hey
Hi, Blaine,
I cut kiwi in the following way. Actually, there are two ways; the second is
messier.
First way:
Cut the ends off of the fruit so that it is flat on each end.
Next, place it upright on a flat surface. Holding it firmly with one hand
and turning as needed. separate the skin with a
I purchased a flattop stove which has lines raised around each burner.
However, even if your stove doesn't have such markings, you can use it
successfully with a little practice. Hold your hand a few inches above the
burner to feel the location of the heat, and then place your pan
accordingly.
Hi,
If someone could send along a recipe for deviled eggs, I'd appreciate it.
Thanks,
Erin
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The way I've always created it: 1 tablespoon of lemon juice or vinegar per 1
cup milk.
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From: "Immigrant"
Sent: Thursday, April 29, 2010 11:46 AM
To:
Subject: [CnD] Sour milk
The way I always understood it, sour milk is regular milk which tu