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
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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
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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
Please let me know if the subject line is different.
This is for anyone who didn't get the recipe.
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hi there. Usually sometimes the list is rather quiet.
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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
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 fo
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
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
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Hi all I will be unsubscribing from this list with this email and
resubscrib in with the other one. Hugs
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[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
Leigh
Subject: [CnD] Hi
Please let me know if the subject line is different.
This is for anyone who didn't get the recipe.
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---
edark@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.
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, 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 Cookinginth
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 w
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
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
__
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 th
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 a
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
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
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 l
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,
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:
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
esday, 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
: 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
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
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. An
hi how can i get to the new blind mice site?
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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 des
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
Subjec
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
, 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?
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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?
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http
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 lasa
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 H
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 dele
Hi you mean the cupcake recipe tghat was for biscuits?
If not, I didn't get that one.
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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 fro
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 cont
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
Ka
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
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
inginthedark@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
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 thin
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 w
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 te
: 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
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
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