You ar awesome-thanks
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of [email protected]
Sent: Tuesday, October 22, 2013 12:00 PM
To: [email protected]
Subject: Cookinginthedark Digest, Vol 49, Issue 42
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Today's Topics:
1. Re: Pork chops. (Dawnielle Voegele)
2. Irish Cream Fudge (Colleen)
3. sweetened condensed milk recipe (Colleen)
4. Another condensed milk recipe (Colleen)
5. deluxe holiday fudge (Colleen)
6. Bailey's truffle fudge (Colleen)
----------------------------------------------------------------------
Message: 1
Date: Mon, 21 Oct 2013 23:34:00 -0700
From: Dawnielle Voegele <[email protected]>
To: <[email protected]>
Subject: Re: [CnD] Pork chops.
Message-ID: <[email protected]>
Content-Type: text/plain; format=flowed; charset="utf-8";
reply-type=response
Thanks, Charles. I had wondered about that myself, but wasn't sure how I
would go about getting some of the meat off the bones. Some of it tends
to stick to them , but I'll try just cutting it off and see how close I
can get to the bone.
Thanks again,
Dawnielle
-----Original Message-----
From: Charles Rivard
Sent: Sunday, October 20, 2013 9:22 AM
To: [email protected]
Subject: Re: [CnD] Pork chops.
You can do just about anything you want to do with them. Bake, broil,
grill, fry, or cut the meat off the bones and use them as if they are
boneless, because, now, they are.
--
If guns kill people, writing implements cause grammatical and spelling
errors!
----- Original Message -----
From: "Dawnielle Voegele" <[email protected]>
To: <[email protected]>
Sent: Saturday, October 19, 2013 11:01 PM
Subject: [CnD] Pork chops.
> Hi all,
>
> Seeing this pork chop and hash brown casserole recipe reminded me
of
> something I was going to ask you all. What can be done with bone-in
pork
> chops besides cooking them on a grill or something? I got a package of
> pork chops from the store a couple months back. I was told, at the
store,
> they were boneless. I got them home, took them out to divide into zip
> blocks and guess what... they weren?t. So, now I have this family
sized
> package of them taking up space in my freezer. I got the family one
> because it was a better price. I like pork chops, but was hoping for
> boneless so I could make casseroles and such. What do I do with them,
any
> ideas?
> Thanks,
> Dawnielle
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------------------------------
Message: 2
Date: Tue, 22 Oct 2013 05:09:13 -0600
From: "Colleen" <[email protected]>
To: <[email protected]>
Subject: [CnD] Irish Cream Fudge
Message-ID: <3F82CEB42B1D441986B541A49FAD9E9C@ColleenPC>
Irish Cream Fudge
I make this at Christmastime. It's a bit labor intensive, but it's
worth it.
Irish Cream Fudge
2 packages ( each package should be 12 ounces each) of milk chocolate
chips
1 (12 ounces) package semisweet chocolate chips
2 jars of marshmallow cream, 7 ounces each
2 teaspoons of vanilla extract
2/3 cups of Irish Cream liqueur
2 cups of chopped nuts - optional
4 1/2 cups of granulated sugar
1 12 ounce can of evaporated milk
1/2 pound of butter
In a very large bowl, combine the 2 packages of milk chocolate chips,
the one
package of semisweet chocolate chips, both jars of marshmallow cream, 2
teaspoons
of vanilla extract, the Irish Cream, and nuts if you are adding them.
Set this
mixture aside.
Line a 10-x-15-inch pan with foil and spread lightly with butter or
margarine.
In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1
can of
evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over
medium
heat and cook slowly, stirring constantly for about 10 minutes.
Pour the milk mixture into the very large bowl holding the chocolate
chip
mixture. Stir slowly by hand to combine. It is very important to do this
by hand
and NOT use any kind of mixer.
Pour the fudge into the prepared pan and chill until set.
If you're lucky enough to be Irish, you're lucky enough!
begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL
F965N#0I2158Z,C Q,S$P,C)4,3$P.3$S6@T*14Y$.E9#05)$#0H`
`
end
------------------------------
Message: 3
Date: Tue, 22 Oct 2013 05:27:38 -0600
From: "Colleen" <[email protected]>
To: <[email protected]>
Subject: [CnD] sweetened condensed milk recipe
Message-ID: <345E91A716844A368176C2BDF4FA013F@ColleenPC>
Sweetened Condensed Milk Recipe
Here's How:
1. Pour 1/2 cup of boiling water into a blender.
2. Add 1 cup of nonfat dry milk.
3. Add 2/3 cup sugar.
4. Add 3 tablespoons of melted butter.
5. Add a few drops of vanilla.
6. Cover and blend on high speed for 30 seconds or until smooth.
7. Remove from the blender.
8. Use in a recipe immediately or store in a covered container in the
refrigerator.
Tips:
1. A food processor may be used to blend the ingredients.
NOTE: This recipe is equal to one 14 oz can.
If you're lucky enough to be Irish, you're lucky enough!
begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL
F965N#0I2158Z,C Q,S$P,C)4,3$R-S,X6@T*14Y$.E9#05)$#0H`
`
end
------------------------------
Message: 4
Date: Tue, 22 Oct 2013 05:32:57 -0600
From: "Colleen" <[email protected]>
To: <[email protected]>
Subject: [CnD] Another condensed milk recipe
Message-ID: <04936190041549569EEC5E3BD9FF1E71@ColleenPC>
Borden's Sweetened Condensed Milk
3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.
If you're lucky enough to be Irish, you're lucky enough!
begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL
F965N#0I2158Z,C Q,S$P,C)4,3$S,C4W6@T*14Y$.E9#05)$#0H`
`
end
------------------------------
Message: 5
Date: Tue, 22 Oct 2013 06:15:33 -0600
From: "Colleen" <[email protected]>
To: <[email protected]>
Subject: [CnD] deluxe holiday fudge
Message-ID: <F11FB25CB2DD4A1C81E98E2116BBFD73@ColleenPC>
Deluxe Holiday Fudge
1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups)
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup dried cherries or chopped dried apricots
Grease bottom and sides of square pan, 9x9x2 inches, with margarine, or
line
with aluminum foil.
Heat chocolate chips, marshmallows and milk in 2-quart saucepan over
medium
heat, stirring constantly, until chips and marshmallows are melted and
mixture
is smooth.
Stir in vanilla, nuts and cherries. Immediately pour into pan. Cover and
refrigerate about 2 hours or until firm. Cut into 1-inch squares.
To Microwave:
Place chocolate chips, marshmallows and milk in 8-cup microwavable
measure.
Microwave uncovered on High 3 to 5 minutes, stirring every minute, until
chips
and marshmallows are melted and mixture can be stirred smooth. Continue
as
directed in step 3.
Note: If you're a lover of lusciously smooth and creamy chocolate fudge,
just
leave out the nuts and cherries. For extra chocolate flavor, use creamy
chocolate sweetened condensed milk, now available.
Makes 6 dozen candies
If you're lucky enough to be Irish, you're lucky enough!
begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL
F965N#0I2158Z,C Q,S$P,C)4,3(Q-3,S6@T*14Y$.E9#05)$#0H`
`
end
------------------------------
Message: 6
Date: Tue, 22 Oct 2013 06:18:27 -0600
From: "Colleen" <[email protected]>
To: <[email protected]>
Subject: [CnD] Bailey's truffle fudge
Message-ID: <C3CE42E1BCC741CCBA2B04D0D20720BE@ColleenPC>
Bailey's Truffle Fudge
3 cups semisweet chocolate chips
1 cup white chocolate chips
3 cups powdered sugar
1/4 cup butter
1 cup Bailey's Irish Cream
1 1/2 cups nuts, chopped -- optional
Truffle Topping:
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tbsp Bailey's Irish Cream
2 tbsp butter -- cut in pieces
Melt chocolates with butter until chocolates are soft enough to stir
smooth.
Do not overheat. Add chocolate/butter mixture to powdered sugar and
Baileys.
Stir until smooth, add nuts and mix well. Place fudge in an 8" X 8" pan,
oiled. Lay a sheet of plastic wrap on top and gently press to smooth
fudge.
Truffle Topping:
Melt chocolates until soft. Remove from heat. With a fork, beat in
butter
and Baileys until smooth. Spread topping over fudge with knife. If a
very
smooth top is desired, place plastic wrap over top as in above.
Refrigerate
until firm; 1-2 hours. Can be frozen.
Using All semi-sweet chips (instead of white chocolate) will yield a
deeper, darker fudge.
If you're lucky enough to be Irish, you're lucky enough!
begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL
F965N#0I2158Z,C Q,S$P,C)4,3(Q.#(W6@T*14Y$.E9#05)$#0H`
`
end
------------------------------
Subject: Digest Footer
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End of Cookinginthedark Digest, Vol 49, Issue 42
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