I would go by the dates listed on the container. Usually, they give a sell
by date and a use by date.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Jan via Cookinginthedark" <[email protected]>
To: <[email protected]>; "'Sandy'" <[email protected]>
Sent: Sunday, June 01, 2014 8:16 PM
Subject: Re: [CnD] Question about Keeping Belogna and precooked, sliced
Brisket in Fridge
I wouldn't keep it more than a week.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Sandy via Cookinginthedark
Sent: Saturday, May 31, 2014 11:37 PM
To: [email protected]; 'Malaina VanderWal'
Subject: [CnD] Question about Keeping Belogna and precooked,sliced Brisket
in Fridge
I am asking this for a friend; he and his wife want to know once you
purchase belogna and also the cryovac packaged thinly sliced precooked,
smoked brisket, how long one can keep it in the fridge from time of
purchase? any help is tremendously appreciated.
Courage is fear that has said its prayers!
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Malaina VanderWal via Cookinginthedark
Sent: Saturday, May 31, 2014 9:29 AM
To: [email protected]; Jennifer Chambers
Subject: Re: [CnD] Cooking rice in an electric rice cooker
Thanks everybody. The rice turned out well for the most part we follow
the
directions on the box of the rice I bought. There was quite a bit of rice
stuck to the bottom of the pan. So next time I think I will tell my friend
to spray it with Pam or something so that the rice won't stick.
Malaina
Sent from my iPhone
On May 31, 2014, at 12:16 AM, Jennifer Chambers via Cookinginthedark
<[email protected]> wrote:
Malaina, I use an electric rice cooker quite often. Any long-grain
rice works nicely in it; I use jasmine rice. I spray the inner pan
with Pam, then put in 1 cup rice, 1 tablespoon stick butter, salt,
pepper, onion powder to taste, one bouillon cube, (sometimes I add
chile powder or sweet basil, depending on my mood), and 2-1/2 cups
water. Put the lid on, flip the switch, and when it is done cooking,
the switch will flip up automatically. It's a rather distinctive
clunk when it shuts off. Then wait twenty minutes before you remove
the lid. The directions in the manual for my cooker state to wait
twenty minutes. It also states that you use 1 cup rice and 2 cups
water, or 2 cups rice and 4 cups water. I add a little extra water
because I like the way the rice turns out.
I think it takes about 40 minutes for the unit to shut off, if I
recall correctly, so with the twenty-minute rest period, it's an hour.
hth
Jennifer
On 5/30/14, Sharon via Cookinginthedark
<[email protected]>
wrote:
Any kind will work. Brown, white, short or long grain. The cooker
will ding when done so you don't need to watch times, that is if you
have a model where you push the lever down.
Sharon
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Malaina VanderWal via Cookinginthedark
Sent: Friday, May 30, 2014 4:11 AM
To: [email protected]
Subject: [CnD] Cooking rice in an electric rice cooker
I was wondering if anyone has any suggestions for cooking rice and an
electric rice cooker. Do you use a specific kind of rice? Just
looking for recommendations and suggestions for cooking times.
Malaina
Sent from my iPhone
On May 17, 2014, at 10:49 PM, "Colleen" <[email protected]> wrote:
Cheddar Macaroni Salad
3 cups of medium shell macaroni
2 cups of cubed cheddar cheese
1 cup of chopped celery
1/2 cup of chopped green pepper
1/4 cup of chopped onion
1 cup of sour cream
1 cup of salad dressing or mayonnaise
1/4 cup of milk
1/2 cup of sweet relish
1 1/2 teaspoon of prepared mustard
4 teaspoons of vinegar
3/4 teaspoons of salt
In large pan cook macaroni in a large amount of boiling salted water
until tender, drain, cool until room temperature. Toss with cheese,
celery,
green
pepper and onion. Combine sour cream, salad dressing or mayonnaise,
add milk, stir in relish, vinegar, mustard, salt. Toss with macaroni
mixture.
Cover and chill several hours.
NOTE: I added three hard cooked eggs chopped. I also substituted
dill
relish
for the sweet relish called for because that's what I had on hand.
I
actually
like it better.
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-# U,3A4,#(T.30Q6@T*14Y$.E9#05)$#0H` ` end
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