Re: [CnD] copycat Thomas bbq potato salad
Hi, How much pickle juice should this be? Thanks. Susan -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 4:52 PM To: cookinginthedark@acbradio.org; Cooking-friends ; Santas-workshop ; Recipesbbshare Cc: Wayne Scott Subject: [CnD] copycat Thomas bbq potato salad Copycat Thomas BBQ Potato Salad Ingredients * 32 ounce package cubed frozen hash browns * 4 eggs, chopped * ½ cup diced onion * ½ cup chopped sweet pickles * 1 cup mayonnaise * ? cup sweet pickle juice * 1 heaping teaspoon mustard * 1 teaspoon of salt * ½ teaspoon of pepper Instructions 1. Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender. 2. Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy. 3. Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish. 4. Place mayonaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy! Recipe by Southern Plate at http://www.southernplate.com/2015/05/copycat- thomas-bbq-potato-salad.html "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cracker jacks
I'll make this while I watch the Dodgers play in the World Series. But how do you get the little plastic toys in it. Abby -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 5:49 PM To: Blind Recipe Exchange ; Cooking-friends ; cookinginthedark@acbradio.org; Recipesbbshare ; Santas-workshop ; Sweet temptation Cc: Wayne Scott Subject: [CnD] cracker jacks Cracker Jacks 1 cup Peanuts -- warmed 1 cup Butter 5 cups Popped corn -- warm 2 cups Brown sugar -- packed 1/2 cup Light corn syrup 1/2 teaspoon Baking soda Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown sugar and syrup. Cook till thick then add baking soda; stir. Pour over warm ed popped corn and peanuts. Stir well. Let cool and munch down. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
In Minnesota, we have a shredded broccolistcabbage mix (raw in a plastic bag) that I use when I make coleslaw. Juliette - Original Message - From: Naima Leigh via Cookinginthedark To: cookinginthedark@acbradio.org Date: 09/03/2016 8:20 am Subject: Re: [CnD] Red cabbage: > > > Then where do you get it? Like what kind of store and how does it taste? How > do you fix it? Does anyone have any recipes for this new vegetable too me. > > Thank you > > Naima > > -Original Message- > From: Becky McCougle via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, September 03, 2016 6:30 AM > To: cookinginthedark@acbradio.org > Cc: Becky McCougle > Subject: Re: [CnD] Red cabbage: > > you can't get it in a jar and it's really good it has to be refrigerated > > Sent from my iPhone > > > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark > > wrote: > > > > Is there such a thing as red cabbage in a can? > > > > Not the regular ones, but the red cabbage? I always seem to have had red > > cabbage away from home and assumed that it's a special breed of cabbage. I > > like it; I just never made it. So is red cabbage different cabbage or > > regular cabbage that is prepared in a special way? Now that I'm retired, I > > won't eat any red cabbage unless I make it. When I was working, I got it > > at the cafeteria every time I saw it on the menu. > > > > > > Brenda Mueller > > > > > > > > Sent from my iPhone > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] reposting carnation breakfast bars
Or you could use some of the chocolate like that, then cover the bars in the remaining chocolate. I'm a chocoholic fan too. Naima -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 2:09 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] reposting carnation breakfast bars The recipe says only to melt 12 ounces of the chocolate, when, besides the half cup chocolate chips, there are 24 to 36 ounces of chocolate to use. That is why the recipe isn't clear. Plus, if you are omitting the syrup, you were just essentially putting the dry ingredients in without there being anything to make everything adhere. Especially if leaving out the syrup, since I am a chocolate fan, I would know the 36 ounces of chocolate, mix that in with the other dry ingredients, then pack everything in the pan and refrigerate. > On Sep 3, 2016, at 12:54 PM, Wayne Scott via Cookinginthedark > wrote: > > CARNATION BREAKFAST BARS > > 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder) > 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted > oats) > 1 Cup Rice crispies > 1/2 Cup Miniature chocolate chips > 1/3 Cup Light Karo Syrup. > 24 - 36 Oz. Milk Chocolate > > Combine all dry ingredients and mix thoroughly. Add Karo Syrup > (though it is possible to pack the ingredients without this) Line a > small pan with wax paper and PACK the mixture FIRMLY into pan. Melt > 12 oz of the chocolate and spread over top of mixture and refrigerate > till firm (at least one hour) > > I think this recipe is pretty clear. I just reread it. I don't remember > where I got it. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cracker jacks
Cracker Jacks 1 cup Peanuts -- warmed 1 cup Butter 5 cups Popped corn -- warm 2 cups Brown sugar -- packed 1/2 cup Light corn syrup 1/2 teaspoon Baking soda Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown sugar and syrup. Cook till thick then add baking soda; stir. Pour over warm ed popped corn and peanuts. Stir well. Let cool and munch down. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cracker barrel chicken casserole (copycat)
Cracker Barrel Chicken Casserole (copycat) 1 cup yellow cornmeal 1/3 cup flour 1-1/2 tsp. baking powder 1 Tbs. sugar 1/2 tsp. salt 1/2 tsp. baking soda 2 Tbs. vegetable oil 3/4 cup buttermilk 1 egg Mix all together in mixing bowl until smooth. Pour into greased 8X8 baking pan and bake at 375 for 20-25 minutes until done. Remove from oven and let cool completely. When cool crumble cornbread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well; set aside. Chicken Filling: 2-1/2 cups cooked chicken breast, cut into bite-size pieces 1/4 cup onion, chopped 1/2 cup celery, sliced thin 1 tsp. salt 1/4 tsp. pepper 1 can cream of chicken soup 1-3/4 cups chicken broth 2 Tbs. butter In saucepan on medium low heat place butter and saute onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2-1/ quart or individual casserole dishes (about 4). Spoon cornbread crumb topping on top of chicken mixture; do not stir in chicken filling and place baking dish in oven at 350 for 35-40 minutes. The crumbs will turn a golden yellow. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cracker barrel chicken and dumplings
Cracker Barrel Chicken & Dumplins By Todd Wilbur Recipe Type: Entree Calories: 700 Cook Time: 3 hours Recipe Rating: 5.0 Menu Descriptioncc"We use only the 'best of the breast' chicken tenderloin in our recipe. Our dumplins are made from scratch, then hand rolled and cut into strips before simmering to perfection in chicken stock." By 1977 there were 13 Cracker Barrel stores located in Georgia and Tennessee, with all of them based on founder Dan Evins' original concept of a restaurant and store built around gasoline pumps. But with the oil embargo and energy crisis of the mid-seventies, Cracker Barrel started building stores that did not offer gas. Soon all of the original 13 stores were converted so that today no one Cracker Barrel lets you "filler-up" while you fill yourself up. Another old-time favorite at Cracker Barrel is the Chicken & Dumplins on the lunch and dinner menu. The nice thing about this version of the popular classic dish is that it creates its own tasty gravy. As the "dumplins" dissolve some, the flour thickens the stock into a creamy sauce. Just remember to let your dough rest a bit before rolling it to cut out the dumplins. This will allow the gluten in the flour to work much better. Use extra flour on your cutting board and rolling pin if the dough is too tacky, and try not to roll the dough too thin. Source: "Top Secret Restaurant Recipes" by Todd Wilbur. Photo by Karen Ury. Chicken and broth 3 quarts water 1 3-to-4-pound chicken, cut up 1 1/b teaspoons salt 1 small onion, sliced 2 stalks celery, chopped 1 clove garlic, peeled and quartered 1 bay leaf 4 to 6 whole parsley leaves 1 teaspoon coarsely ground black pepper 1 tablespoon lemon juice "Dumplins" 2 cups all-purpose flour 1 tablespoon baking powder 1 1/d teaspoons salt 1 cup plus 2 tablespoons milk 1. Broil the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about on third. 2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out. 3. Pour 1 1/b quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe - it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/b teaspoon salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplins. 4. For dumplins, combine the flour, baking powder, 1 1/d teaspoons salt, and milk in a medium bowl. Sitr well until smooth, then let the dough rest for 5 to 10 minutes. Roll the dough onto a floured surface to about a 1/b-inch thickness. 5. Cut the dough into 1/b-inch squares and drop each square into the simmering stock. Use all of the dough. The dumplins will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 to 30 minutes until thick. Stir often. 6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces an drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplins for another 5 to 10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end. 7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Costco chicken bakes
Costco Chicken Bake Recipe Ingredients Source: Costco Wholesale Yields 1 serving. Recipe Ingredients 6 ounces pizza dough 4 ounces grilled, sliced and seasoned white chicken breast 1 ounce mozzarella-provolone blended shredded cheese 1/2 ounce cooked and chopped bacon 1/2 ounce chopped green onion 1 ounce Caesar dressing (per bake) 1/2 ounce Parmesan cheese Method Pre-marinate the grilled and sliced chicken breast in a small amount of Caesar dressing prior to assembly. Cut pizza dough into a 6-ounce piece. Roll out or press dough into a 7 x 5-inch rectangle. Spread Caesar dressing on dough piece. Add marinated chicken to dough piece, along the 5-inch border. Cover chicken with mozzarella, green onion and chopped bacon. Pull the 5-inch border over the ingredients and roll tightly. Do not fold the ends in. The bake will continue to grow in length as you roll it out. Finished bake should be approximately 11 x 2 inches. Brush top of bake with Caesar dressing, and dredge in shredded Parmesan. Bake until an internal temperature of 165 degrees F is reached. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 6 inch cake recipe
I just got some 6 inch cake pans from Amazon because there are only two of us. Does anybody have a really tried and true 6 inch cake recipe you have made and love? Does anybody know how to convert a 9 inch recipe successfuly? Does dividing everything in to two thirds actually work? It would be nice to have some recipes already proportioned. Thanks in advance. Sent from my iPhone > On Sep 3, 2016, at 3:02 PM, Wayne Scott via Cookinginthedark > wrote: > > WENDY's FROSTY > > 3/4 cup milk > 1/4 cup Nestle's chocolate drink powder > 4 cups vanilla ice cream > > Combine all the ingredients in a blender. Blend on medium speed until > creamy. Stir if necessary. If too thin, freeze the mixture in the blender > or in cups until thicker. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] copycat Wendy's frosty
WENDY's FROSTY 3/4 cup milk 1/4 cup Nestle's chocolate drink powder 4 cups vanilla ice cream Combine all the ingredients in a blender. Blend on medium speed until creamy. Stir if necessary. If too thin, freeze the mixture in the blender or in cups until thicker. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] copycat Thomas bbq potato salad
Copycat Thomas BBQ Potato Salad Ingredients * 32 ounce package cubed frozen hash browns * 4 eggs, chopped * ½ cup diced onion * ½ cup chopped sweet pickles * 1 cup mayonnaise * ? cup sweet pickle juice * 1 heaping teaspoon mustard * 1 teaspoon of salt * ½ teaspoon of pepper Instructions 1. Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender. 2. Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy. 3. Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish. 4. Place mayonaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy! Recipe by Southern Plate at http://www.southernplate.com/2015/05/copycat- thomas-bbq-potato-salad.html "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] copycat Starbucks meringue cookies
Copycat Starbucks Meringue Cookies Time needed 12-15 min cooking Serving Size / Yield 24 cookies Ingredients 2/3 C. egg whites 1 C. sugar 1 tsp. vanilla 1/2 tsp. almond extract 1 C. walnuts, chopped Directions Preheat your oven at 350 degrees. Beat egg whites in small bowl while. Stir in vanilla, almond and walnuts with egg whites. Drop spoonfuls of batter on baking sheets. Bake for 12 to 15 minutes or until tops are completely dry. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] copycat Cracker Barrel meatloaf
Copycat Cracker Barrel Meatloaf By: Allfreecopycatrecipes.Com Original Recipe This recipe for meatloaf is incredibly easy to make and should be added to everyone's go-to weeknight dinner list. It is as simple as combining all of the ingredients and baking! This traditional meatloaf is great for family dinners and will have the kids begging for meatloaf every week. This is a budget-friendly recipe that will be more than worth the price you pay. Ingredients 1 pound ground beef 1 onion, diced 1 green pepper, diced 1 can diced tomatoes 1 egg 1/2 cup grated frozen biscuits 1 teaspoon salt 1/4 cup ketchup Instructions 1. Preheat oven to 350 degrees F. 2. In a large bowl combine all of the ingredients, except the ketchup. 3. Spray a loaf pan with non-stick cooking spray. 4. Fill the loaf pan with the ground beef mixture. Pat down the top of the meatloaf. 5. Bake the meatloaf in the preheated 350 degree F oven for 65-75 minutes or until down. 6. Remove from the oven and let rest for 10 minutes. 7. Drain any extra juice from the pan and invert the meatloaf on to a serving plate. Spread the ketchup on top of the loaf and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] on garlic clove substitutes
Hi Becky. About a teaspoon I think. Cheers Andrew On 4/09/2016 5:07 AM, Rebecca Manners via Cookinginthedark wrote: How about the minced garlic that comes in a jar? How much would equal one clove of garlic? Thanks, Becky Manners On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote: Hello, I have the following on garlic clove substitutes I got from a whole list of substitutes from allrecipes.com (below my name) Hth Jeanne Garlic-- 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chocolate peanut butter shelL
CHOCOLATE PEANUT BUTTER SHELL MAKES 1/2 CUP. 2 tbsp peanut butter 1/3 cup semisweet chocolate chips Microwave peanut butter and chocolate chips on medium power until melted. Stir until smooth, pour warm over ice cream, wait 1 min. for shell to form. SERVE immediately. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] reposting carnation breakfast bars
Thanks for that explaination ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 11:07 AM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] reposting carnation breakfast bars The recipe says only to melt 12 ounces of the chocolate, when, besides the half cup chocolate chips, there are 24 to 36 ounces of chocolate to use. That is why the recipe isn't clear. Plus, if you are omitting the syrup, you were just essentially putting the dry ingredients in without there being anything to make everything adhere. Especially if leaving out the syrup, since I am a chocolate fan, I would know the 36 ounces of chocolate, mix that in with the other dry ingredients, then pack everything in the pan and refrigerate. > On Sep 3, 2016, at 12:54 PM, Wayne Scott via Cookinginthedark > wrote: > > CARNATION BREAKFAST BARS > > 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder) > 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted > oats) > 1 Cup Rice crispies > 1/2 Cup Miniature chocolate chips > 1/3 Cup Light Karo Syrup. > 24 - 36 Oz. Milk Chocolate > > Combine all dry ingredients and mix thoroughly. Add Karo Syrup > (though it is possible to pack the ingredients without this) Line a > small pan with wax paper and PACK the mixture FIRMLY into pan. Melt > 12 oz of the chocolate and spread over top of mixture and refrigerate > till firm (at least one hour) > > I think this recipe is pretty clear. I just reread it. I don't remember > where I got it. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] reposting carnation breakfast bars
The recipe says only to melt 12 ounces of the chocolate, when, besides the half cup chocolate chips, there are 24 to 36 ounces of chocolate to use. That is why the recipe isn't clear. Plus, if you are omitting the syrup, you were just essentially putting the dry ingredients in without there being anything to make everything adhere. Especially if leaving out the syrup, since I am a chocolate fan, I would know the 36 ounces of chocolate, mix that in with the other dry ingredients, then pack everything in the pan and refrigerate. > On Sep 3, 2016, at 12:54 PM, Wayne Scott via Cookinginthedark > wrote: > > CARNATION BREAKFAST BARS > > 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder) > 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted oats) > 1 Cup Rice crispies > 1/2 Cup Miniature chocolate chips > 1/3 Cup Light Karo Syrup. > 24 - 36 Oz. Milk Chocolate > > Combine all dry ingredients and mix thoroughly. Add Karo Syrup (though it is > possible to pack the ingredients without this) > Line a small pan with wax paper and PACK the mixture FIRMLY into pan. Melt > 12 oz of the chocolate and spread over top of mixture and refrigerate till > firm (at least one hour) > > I think this recipe is pretty clear. I just reread it. I don't remember > where I got it. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Garlic Clove
Hi it's one of the petals. Smile Sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 3:40 AM To: cookinginthedark@acbradio.org Cc: Janet Acheson Subject: [CnD] Garlic Clove Question: is a garlic clove one of the petals of the garlic or the entire bulb? Question: if you are using a prepared garlic product such as garlic in oil, what measurement, on average, would equal a garlic glove? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] on garlic clove substitutes
1/2 teaspoon minced garlic from a jar equals one fresh garlic clove, minced. (got it from tasteofhome.com Jeanne -Original Message- From: Rebecca Manners via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 12:04 PM To: cookinginthedark@acbradio.org Cc: Rebecca Manners Subject: Re: [CnD] on garlic clove substitutes How about the minced garlic that comes in a jar? How much would equal one clove of garlic? Thanks, Becky Manners On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote: > Hello, > > I have the following on garlic clove substitutes I got from a whole list of > substitutes from allrecipes.com (below my name) > > Hth Jeanne > Garlic-- 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated > garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
It taste really good. Kind of sweet. Becky Sent from Mail for Windows 10 From: Penny Reeder via Cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
You can get in the grocery store. It comes in a bottle in the section where the pickled beets are. Becky Sent from Mail for Windows 10 From: Naima Leigh via Cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] on garlic clove substitutes
How about the minced garlic that comes in a jar? How much would equal one clove of garlic? Thanks, Becky Manners On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote: > Hello, > > I have the following on garlic clove substitutes I got from a whole list of > substitutes from allrecipes.com (below my name) > > Hth Jeanne > Garlic-- 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated > garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] reposting carnation breakfast bars
CARNATION BREAKFAST BARS 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder) 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted oats) 1 Cup Rice crispies 1/2 Cup Miniature chocolate chips 1/3 Cup Light Karo Syrup. 24 - 36 Oz. Milk Chocolate Combine all dry ingredients and mix thoroughly. Add Karo Syrup (though it is possible to pack the ingredients without this) Line a small pan with wax paper and PACK the mixture FIRMLY into pan. Melt 12 oz of the chocolate and spread over top of mixture and refrigerate till firm (at least one hour) I think this recipe is pretty clear. I just reread it. I don't remember where I got it. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] reposting aandw chili dogs and sauce
A&W Chili Dogs 1 Sabrett brand 2 ounce beef frankfurter (7½" long) 1 regular hot dog roll 3 Tablespoons A&W Coney Island Sauce (see recipe below) 1 Tablespoon chopped white onion 1/2 Tablespoon Kraft shredded mild cheddar cheese (optional) A&W Coney Island Chili Dog Sauce 1 pound ground chuck 1 six ounce can Hunts tomato paste 1 Cup water 1 Tablespoon sugar 1 Tablespoon prepared yellow mustard 1 Tablespoon dried, minced onion teaspoons chili powder 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper Making the Chili Dog Sauce: In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30?45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until "Dog?Time". You'll be microwaving what you need later. Cooking your A&W Chili Dog Bring a 2 qt. saucepan of water to a rolling boil. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds just enough to warm. Remove the cooked franks with tongs, and place on the microwaved hot dogroll. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the chopped onion. Grated cheddar cheese is optional ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
Thank you I'll check. Yes, I do. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 10:55 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Red cabbage: My brand of choice is Gundelsheim. It comes pretty much ready to heat and eat. I've been told that Gundelsheim has been absorbed into Kune, so it may be branded under that name in the future. Also note that if you have an Aldi store in your area they'll have it on the shelves, as they're a German company so they stock German cuisine as a matter of course. -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 9:22 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Red cabbage: Then where do you get it? Like what kind of store and how does it taste? How do you fix it? Does anyone have any recipes for this new vegetable too me. Thank you Naima -Original Message- From: Becky McCougle via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 6:30 AM To: cookinginthedark@acbradio.org Cc: Becky McCougle Subject: Re: [CnD] Red cabbage: you can't get it in a jar and it's really good it has to be refrigerated Sent from my iPhone > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark > wrote: > > Is there such a thing as red cabbage in a can? > > Not the regular ones, but the red cabbage? I always seem to have had red > cabbage away from home and assumed that it's a special breed of cabbage. I > like it; I just never made it. So is red cabbage different cabbage or > regular cabbage that is prepared in a special way? Now that I'm retired, I > won't eat any red cabbage unless I make it. When I was working, I got it at > the cafeteria every time I saw it on the menu. > > > Brenda Mueller > > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shake and bake tips
Holly, the shake and bake box contains 2 bags because there are 2 packages of this coating in the box - one bag for each package. One package should be sufficient for the 6 chicken breasts. Usually, I set my oven temperature to 375 degrees F. But if the meat is boneless, my oven would be set at 350 degrees. Baking time would be for 45 minutes to an hour, depending on the thickness of the meat, or whether or not it is boneless. Hope this helps. CB: The Old Leather Bat - Original Message - From: "Holly Anderson via Cookinginthedark" To: Cc: "Holly Anderson" Sent: Friday, September 02, 2016 12:17 PM Subject: [CnD] shake and bake tips Hi guys. I have some shake and bake and about 6 boneless skinless chicken breasts. I also have some original chicken shake and bake. What temperature is best to cook these on. And it comes with a bag, should I use the same bag and package for all six chicken breasts? It does come with 2. I kind of want them to be a bit juicy but done. I tend to get them too dry. Any help would be appreciated. thanks. Holly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
My brand of choice is Gundelsheim. It comes pretty much ready to heat and eat. I've been told that Gundelsheim has been absorbed into Kune, so it may be branded under that name in the future. Also note that if you have an Aldi store in your area they'll have it on the shelves, as they're a German company so they stock German cuisine as a matter of course. -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 9:22 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Red cabbage: Then where do you get it? Like what kind of store and how does it taste? How do you fix it? Does anyone have any recipes for this new vegetable too me. Thank you Naima -Original Message- From: Becky McCougle via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 6:30 AM To: cookinginthedark@acbradio.org Cc: Becky McCougle Subject: Re: [CnD] Red cabbage: you can't get it in a jar and it's really good it has to be refrigerated Sent from my iPhone > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark > wrote: > > Is there such a thing as red cabbage in a can? > > Not the regular ones, but the red cabbage? I always seem to have had red > cabbage away from home and assumed that it's a special breed of cabbage. I > like it; I just never made it. So is red cabbage different cabbage or > regular cabbage that is prepared in a special way? Now that I'm retired, I > won't eat any red cabbage unless I make it. When I was working, I got it at > the cafeteria every time I saw it on the menu. > > > Brenda Mueller > > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
Red cabbage comes from a cabbage plant that produces heads of red cabbage -- it's the colored when it is picked. It is often prepared with vinegar, sugar and spices, and you can buy it "pickled" in a jar at most grocery stores. It's also easy to prepare at home, and the produce section in your grocery store is likely to carry heads of red cabbage, as well as other varieties. Here's a recipe that I make at least a couple of times each year during fall and winter: Braised Red Cabbage A Martha Stewart Recipe Ingredients 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 2 tablespoons light-brown sugar 1/2 cup cider vinegar 2 cups fresh cider 1 cup homemade or store-bought low-sodium chicken stock 1 cinnamon stick 1 dried bay leaf Coarse salt and freshly ground pepper 1 small head red cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact Directions Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes. Transfer cabbage to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage. And, here's a crock pot recipe that I have also made and enjoyed: Crock Pot Baked Spiced Red Cabbage With Apples or Pears A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!! SERVES 8 -10 Ingredients 2 lbs red cabbage, shredded finely 4 large onions, peeled & finely diced 4 large apples or pears, NOT peeled, finely diced 4 garlic cloves, peeled & finely minced 4 tablespoons soft brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves salt & pepper 3 tablespoons red wine vinegar 1 ounce butter Directions 1 Discard outer leaves of the red cabbage and cut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl. 2 Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand! 3 If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too. 4 For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up. 5 (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!). 6 Dot the top of the red cabbage with the butter and pour over the red wine vinegar. 7 Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour. 8 For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F . 9 It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer. 10 Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch! Enjoy! Penny On 9/3/16, Nicole Massey via Cookinginthedark wrote: > I've never encountered it in a can, but I've bought it many times in glass > jars. It is, as far as I know, another variety of cabbage. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, September 03, 2016 12:49 AM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: [CnD] Red cabbage: > > Is there such a thing as red cabbage in a can? > > Not the regular ones, but the red cabbage? I always seem to have had red > cabbage away from home and assumed that it's a special breed of cabbage. I > like it; I just never made it. So is red cabbage different cabbage or > regular cabbage that is
Re: [CnD] Red cabbage:
Then where do you get it? Like what kind of store and how does it taste? How do you fix it? Does anyone have any recipes for this new vegetable too me. Thank you Naima -Original Message- From: Becky McCougle via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 6:30 AM To: cookinginthedark@acbradio.org Cc: Becky McCougle Subject: Re: [CnD] Red cabbage: you can't get it in a jar and it's really good it has to be refrigerated Sent from my iPhone > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark > wrote: > > Is there such a thing as red cabbage in a can? > > Not the regular ones, but the red cabbage? I always seem to have had red > cabbage away from home and assumed that it's a special breed of cabbage. I > like it; I just never made it. So is red cabbage different cabbage or > regular cabbage that is prepared in a special way? Now that I'm retired, I > won't eat any red cabbage unless I make it. When I was working, I got it at > the cafeteria every time I saw it on the menu. > > > Brenda Mueller > > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] canned cabbage - Re: Red cabbage:
I didn't even know that cabbage, of any variety, is available in cans, other than sour kraut. Then again, I've never even thought to look for it. So, with that in mind, from personal experiences only, how does it come? Are there leaves, or is it shredded, or what? I'm extremely interested, and it's that time of month for grocery buying. If you think you're finished, you! really! are! finished!! -Original Message- From: Nicole Massey via Cookinginthedark Sent: Saturday, September 03, 2016 8:46 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Red cabbage: I've never encountered it in a can, but I've bought it many times in glass jars. It is, as far as I know, another variety of cabbage. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 12:49 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: [CnD] Red cabbage: Is there such a thing as red cabbage in a can? Not the regular ones, but the red cabbage? I always seem to have had red cabbage away from home and assumed that it's a special breed of cabbage. I like it; I just never made it. So is red cabbage different cabbage or regular cabbage that is prepared in a special way? Now that I'm retired, I won't eat any red cabbage unless I make it. When I was working, I got it at the cafeteria every time I saw it on the menu. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
I've never encountered it in a can, but I've bought it many times in glass jars. It is, as far as I know, another variety of cabbage. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 12:49 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: [CnD] Red cabbage: Is there such a thing as red cabbage in a can? Not the regular ones, but the red cabbage? I always seem to have had red cabbage away from home and assumed that it's a special breed of cabbage. I like it; I just never made it. So is red cabbage different cabbage or regular cabbage that is prepared in a special way? Now that I'm retired, I won't eat any red cabbage unless I make it. When I was working, I got it at the cafeteria every time I saw it on the menu. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] on garlic clove substitutes
Hello, I have the following on garlic clove substitutes I got from a whole list of substitutes from allrecipes.com (below my name) Hth Jeanne Garlic-- 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Garlic Clove
A clove is one of those petals, so the bulb can contain quite a few of them. As for your question about those other garlic products, I can't address that. Once someone discovers the real thing, most of those other things just don't cut it! Brenda Mueller Sent from my iPhone > On Sep 3, 2016, at 6:39 AM, Janet Acheson via Cookinginthedark > wrote: > > > Question: is a garlic clove one of the petals of the garlic or the entire > bulb? > > Question: if you are using a prepared garlic product such as garlic in oil, > what measurement, on average, would equal a garlic glove? > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Garlic Clove
The entire bulb of garlic is considered a head. You use one of the pieces of the bulb, which would equal a clove. I can't answer the other question, because I have never used the jar product. > On Sep 3, 2016, at 6:38 AM, Janet Acheson via Cookinginthedark > wrote: > > Question: is a garlic clove one of the petals of the garlic or the entire > bulb? > > Question: if you are using a prepared garlic product such as garlic in oil, > what measurement, on average, would equal a garlic glove? > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Garlic Clove
Question: is a garlic clove one of the petals of the garlic or the entire bulb? Question: if you are using a prepared garlic product such as garlic in oil, what measurement, on average, would equal a garlic glove? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
you can't get it in a jar and it's really good it has to be refrigerated Sent from my iPhone > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark > wrote: > > Is there such a thing as red cabbage in a can? > > Not the regular ones, but the red cabbage? I always seem to have had red > cabbage away from home and assumed that it's a special breed of cabbage. I > like it; I just never made it. So is red cabbage different cabbage or > regular cabbage that is prepared in a special way? Now that I'm retired, I > won't eat any red cabbage unless I make it. When I was working, I got it at > the cafeteria every time I saw it on the menu. > > > Brenda Mueller > > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark