[CnD] Lime-Ginger Fruit Cup
Lime-Ginger Fruit Cup Use your favorite seasonal fruit for this salad. For a pretty presentation, use different colors, shapes and textures. This flavorful salad is also excellent served over ice cream or angel food cake. FOR THE LIME-GINGER MIXTURE: 3/4 cup sugar 1 tablespoon cornstarch 3/4 cup water 1 1/2 teaspoons grated lime peel 3 tablespoons fresh lime juice 1 teaspoon grated gingerroot* FOR THE FRUIT: 4 medium oranges, peeled, sectioned 3 medium bananas, sliced 1 cup halved fresh strawberries 1 cup seedless green or red grapes, halved In small saucepan, combine sugar and cornstarch; mix well. Stir in water. Bring to a boil over medium-high heat, stirring constantly. Cook until thickened, stirring constantly. Stir in lime peel, lime juice and gingerroot; set aside. In large bowl, combine oranges, bananas, strawberries and grapes; toss gently to mix. Pour lime mixture over fruit; toss gently. Serve immediately, or cover and refrigerate until serving time. *Ingredient Info: Wrap gingerroot in plastic wrap and store it in the refrigerator vegetable crispier for up to one week. Or place gingerroot in a small freezer bag and freeze it for several months. There's no need to thaw frozen gingerroot before use; simply peel the skin off a small section and grate the exposed root. Makes 8 servings (3/4 cup each) Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Yellow Split Peas and Oregano Pu ree - Greek
Slow Cooker Yellow Split Peas and Oregano Puree - Greek 1 cup dried yellow split peas 6 cups water 1/2 cup olive oil 1 onion -- finely chopped 2 teaspoons chopped fresh oregano 2 tablespoons red wine vinegar -- or white wine vinegar salt -- to taste 1/4 cup chopped fresh parsley -- for garnish Thoroughly rinse the split peas and place them, along with the water, in the slow cooker insert. In a saute pan, heat the oil, add about half the onion, and saute until beginning to brown, 6 to 8 minutes. Add the sauteed onion to the split peas, cover and cook on low for 6 to 8 hours, or until the peas are soft and foamy. Fluff the split peas with a fork or use a handheld immersion blender to thoroughly blend the split peas, then add the oregano, vinegar, and salt to taste. Allow the split peas to cool, and then spoon onto appetizer plates or one large platter. Sprinkle with the parsley and remaining onion. Serves 4. AuthorNote: As I have mentioned, lentils and split peas are big in the rustic cuisines of so many countries. Greece is no exception. This very simple dish can either be served on a plate by itself as an appetizer for dipping warm pita or as a side with grilled vegetables and a salad. Cuisine: Greek Source: The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010. S(Formatted by Chupa Babi): April 2010 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 28g Fat (57.8% calories from fat); 13g Protein; 33g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Wild Mushroom Stew on Noodles - Greek
Slow Cooker Wild Mushroom Stew on Noodles - Greek 3 ounces dried wild mushrooms 1/4 cup olive oil 3 onions -- cut in half and thinly sliced 2 cups dry red wine -- or dry white wine 1 cinnamon stick 1 teaspoon coriander seeds -- crushed 2 bay leaves 2 tablespoons all-purpose (plain) flour 3 cups water salt -- to taste 1/2 cup Greek-style yogurt -- or sour cream 1 pound fettucine -- or linguine noodles, cooked just before serving 1/4 cup chopped fresh parsley Rinse the dried mushrooms, then soak them in a medium bowl in 2 to 3 cups of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them. In a large saute pan, heat the olive oil and saute the onions over medium-high heat until beginning to brown, 5 to 7 mintues. add the wine and continue to cook for another 5 to 7 minutes, or until some of the wine evaporates. Transfer the onions to the slow cooker insert. Add the mushrooms, cinnamon stick, crushed coriander seeds, and bay leaves, then sprinkle the flour over all and mix in. Add the water and stir to combine. Cover and cook on low for about 8 hours, or until the sauce is thick and savory. Add plenty of salt to taste. Carefully stir in the yogurt just before serving. Spoon over freshly cooked noodles, sprinkle with the chopped parsley, and serve. Serves 4. AuthorNote: Wild mushrooms abound in the mountains of northern Greece, and like everywhere else in the world where wild mushrooms grow, they make their seasonal appearance in stewpots throughout the region. Much to the surprise of many nonresidents, pasta is very common in Greece, too. Cuisine: Greek Source: The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010. S(Formatted by Chupa Babi): April 2010 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 765 Calories; 16g Fat (20.3% calories from fat); 20g Protein; 119g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 119mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Country Style Rigatoni
Country Style Rigatoni - 1 tablespoon cooking oil - 1 pound mild or hot Italian sausage - 3 cloves garlic, minced - 2 cups canned low-sodium chicken broth or homemade stock - 1 head escarole, torn into 2-inch pieces (about 2 quarts) - 1 cup drained and rinsed canned cannellini beans (from one 15-ounce can) - 1/3 cup grated Parmesan, plus more for serving - 1/2 teaspoon salt - 1/4 teaspoon fresh-ground black pepper - 3/4 pound rigatoni In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices. Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sauce. Serve with additional Parmesan. Yield: 4 servings. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] French Market Meat Loafwith Tomato Gravy
French Market Meat Loaf With Tomato Gravy - 1 (8-ounce) package Cajun sausage links, diced - 1 medium onion, diced - 1 small green bell pepper, diced - 2 garlic cloves, minced - 2 teaspoons salt - 1 teaspoon pepper - 1/2 teaspoon dried thyme - 1/2 teaspoon dried oregano - 2 pounds ground beef - 1/2 cup beef broth - 1/2 cup tomato sauce - 1/4 cup soft breadcrumbs - 1 large egg, lightly beaten - Tomato Gravy (recipe follows) Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool. Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- x 4-inch loaf; place in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Bake at 375F for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy. Serves 8. - Tomato Gravy Ingredients - 2 tablespoons butter or margarine - 2 tablespoons all-purpose flour - 1/3 cup beef broth - 1 (8-ounce) can tomato sauce - 1/4 teaspoon salt - 1/4 teaspoon pepper Preparation Melt butter in a small saucepan; whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in broth and tomato sauce; reduce heat, and simmer until thickened. Whisk in salt and pepper. Makes about 1 cup. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tater-Topped Casserole
Tater-Topped Casserole Serves: 6 Source: Taste of Home Ground Beef Cookbook I often make this all-in-one dish ahead of time and reheat it for reunions and potlucks. No additional salt is needed...there's just enough in the soups. --Rosa Dietzier, Santa Rosa, California Ingredients: 1 -1/2 pounds ground beef 1 package Frozen vegetables, thawed (16 ounces) 1 can (2.8 ounces) french-fried onions 1/4 cup butter 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup milk 1 package Frozen tater tots, thawed (16 ounces) Instructions: In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the beef, vegetables and onions. Dot with butter. In a bowl, combine soups and milk; spread over vegetables. Top with Tater Tots. Bake, uncovered, at 350° for 1 hour or until golden brown. Yield: 6-8 servings. When you remove the Tater-Topped Casserole from the oven, sprinkle with a little shredded cheddar, mozzarella or Swiss cheese. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Help
Yes, 400. - Original Message - From: Ranveig (voiceofjoy) voiceofjo...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, April 12, 2010 10:23 PM Subject: Re: [CnD] Help what? 4000 fahrenheit? ehm does this one mean 400 f? greetings from Ranveig - Original Message - From: Specks Craig security...@verizon.net To: cookinginthedark@acbradio.org Sent: Tuesday, April 13, 2010 1:04 AM Subject: [CnD] Help When is accurate to use flour and does is make the chicken look prettier to the sighted eye? In the recipes below the first two recipes don't have flour but the last one does have flour. I'm a lousy cook but am getting better thanks to the group. Help! Mona Potato Chip Chicken Yields: 12 Ingredients: 1 20-ounce bag potato chips, crushed 1 16-ounce container sour cream 3 pounds chicken tenderloins 3 tbsp garlic powder 1/2 cup butter (1 stick) Directions: Preheat oven to 450 degrees F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on a greased cookie sheet. Bake chicken for 5 minutes, then reduce heat to 375 degrees F. and bake for 10-12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven temperature to 450 degrees F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. FRENCH'S CRUNCHY ONION CHICKEN Ingredients: 1 1/3 cups of FRENCH French Fried Onions 1 lb. boneless skinless chicken breast 2 egs, beaten Directions: Crush French Fried Onions in plastic bag. Dip chicken into egg: then coat in onion crumbs. Bake 20 minutes at 4000F until cooked through In any recipe, simply replace breadcrumbs with French Fried Onions. Crispy Onion Baked Drumsticks Yields 6 Ingredients: 3 cups French fried onions 6 large chicken drumsticks 1/4 cup all-purpose flour 2 large eggs, beaten Directions: Heat oven to 375 degrees F. Place French fried onions into a plastic bag. Crush with hands or rolling pin. Transfer to a pie plate or wax paper. Coat drumsticks with flour; shake off excess. Dip drumsticks into beaten eggs, then coat in crushed onions. Place drumsticks on baking sheet. Bake 45 minutes or until no longer pink near bone. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.801 / Virus Database: 271.1.1/2807 - Release Date: 04/12/10 14:32:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] carot cake recipe anyone
My speech said that weirdly, but it is pronounced Grinders but there is a letter Z at the end instead of an S. Lora - Original Message - From: Ranveig (voiceofjoy) voiceofjo...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, April 12, 2010 10:32 PM Subject: [CnD] carot cake recipe anyone hey, anyone who has a carot cake recipe for a 8 inch round cake-form? - Ranveig - ___ 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] Lime-Ginger Fruit Cup
Hi There, Is there anything else I could use instead of cornstarch? Thanks, Beverly - Original Message - From: Jan Bailey jb021...@keycomputing.net To: cookinginthedark@acbradio.org Sent: Tuesday, April 13, 2010 4:46 AM Subject: [CnD] Lime-Ginger Fruit Cup Lime-Ginger Fruit Cup Use your favorite seasonal fruit for this salad. For a pretty presentation, use different colors, shapes and textures. This flavorful salad is also excellent served over ice cream or angel food cake. FOR THE LIME-GINGER MIXTURE: 3/4 cup sugar 1 tablespoon cornstarch 3/4 cup water 1 1/2 teaspoons grated lime peel 3 tablespoons fresh lime juice 1 teaspoon grated gingerroot* FOR THE FRUIT: 4 medium oranges, peeled, sectioned 3 medium bananas, sliced 1 cup halved fresh strawberries 1 cup seedless green or red grapes, halved In small saucepan, combine sugar and cornstarch; mix well. Stir in water. Bring to a boil over medium-high heat, stirring constantly. Cook until thickened, stirring constantly. Stir in lime peel, lime juice and gingerroot; set aside. In large bowl, combine oranges, bananas, strawberries and grapes; toss gently to mix. Pour lime mixture over fruit; toss gently. Serve immediately, or cover and refrigerate until serving time. *Ingredient Info: Wrap gingerroot in plastic wrap and store it in the refrigerator vegetable crispier for up to one week. Or place gingerroot in a small freezer bag and freeze it for several months. There's no need to thaw frozen gingerroot before use; simply peel the skin off a small section and grate the exposed root. Makes 8 servings (3/4 cup each) Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002 ___ 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] Fw: [BlindLikeMe] The gathering.
Thanks for the info.. - Original Message - From: Carla Jo carlajobrat...@gmail.com To: cooking in the dark cookinginthedark@acbradio.org Sent: Sunday, April 11, 2010 8:03 PM Subject: [CnD] Fw: [BlindLikeMe] The gathering. - Original Message - From: Phil Parr To: blind like me Cc: list handy Sent: Friday, April 09, 2010 3:54 PM Subject: [BlindLikeMe] The gathering. Semiannual gathering, The Fourth, Houston 20 10. It's time again for another gathering of the faithful or faithless as the case may be. This document is to announce a gathering of good folks this fall at the Marriott North Houston at Greenspoint. We will begin our celebration on Friday October first and continue until Monday morning October the fourth. Some have described this three day event as a great party and I, for one, wouldn't disagree with that assessment. Our structure is very loose allowing for much visiting, playing music, eating and drinking, and dancing. We do however have a very flexible schedule of activities. Most attendees will arrive sometime Friday and gather in our conference room for live music and a getting acquainted period Friday evening. This will of course include a meeting of the blind rifleman's association. However, we must insist as always, no actual rifle shots be fired. In fact, the only shots there will be probably brought by Carla or rifleman association president Dale Campbell. Speaking of Sir Dale, we will be recording an episode of Cooking in the Dark Saturday at one p.m. Dale of course will be on hand for the recording along with Cheryl Cummings and her husband and audio engineer the awesome Tim Cummings. Our actual introductory session is scheduled for Saturday morning at around nine thirty. At that time we will record everyone's name and ask a little something about each person. As always, I promise no speeches or lengthy lectures. Saturday afternoon we are working on a all in play poker tournament. Details will be fourth coming. Saturday, a great night of music and dancing until all hours. Some individual performances and a group of us at times but much music. If you play, sing, or whatever bring what you need and come on down you will be welcome. Piano and key board will be provided for all. If your instrument needs amplification you need to let me know so I can bring enough electronics. My contact information will be at the bottom of this document. Sunday morning, Miss Emma Lee, will host the singing of Hymns and a little Sunday morning service for those who wish to attend. We do need more attendees on Sunday morning or they are going to cut off our federal funding. Sunday afternoon we will have our famous show and tell. If you have something made for blind persons or a product you use that is blind friendly bring what ever and show us. Sunday night, more music and dancing some live and some from other sources, you will just have to take your chances. As I stated, this gathering will be at the Marriott North Houston at greens point very close to Bush international airport. The hotel has a free shuttle that runs every 30 minutes to transport you from airport to hotel and back to airport when you are ready to leave. By the way, dog guides are certainly welcome. I have asked that we all be billeted on the same floor but we will just have to wait and see if they honor that request. Jovina has much information about the hotel and will post it to the list very soon. Cost of rooms is 79$ per room, not per person. This means if you have a shared room the cost will be half that. Rooms can be reserved by calling the Marriott north in Houston at 281. 875. 4000. Ask that your room be with the blind handyman gathering. You will need a credit card to guarantee your room but, your card will not be charged until you arrive in Houston to claim your room. It is my understanding that the reservations office is open between the hours of 9 A M and 5 P M central time week days. We have blocked 20 rooms for now but they assure me more can be acquired if needed. I can tell you this hotel offers two restaurants so we won't go hungry. Of course you will be on your own for meals so, how you handle this is up to you. Registration fee this year is 30$ per person and if possible needs to be paid in advance of the gathering. We have done this by mailing a check the last three times and that has worked out very well. The address to mail your registration check is, Phil Parr, 16 04 Southwood drive Lufkin Texas, 7 5 9 0 4. Even if you live in Houston and plan to attend, please snail mail me your check so if we need a larger conference room or more sleeping rooms this can be arranged. Besides that, it is a real drag to get a sighted person to walk around trying to figure out who paid and who didn't. There is an internet connection in our conference room and we are going to try to set up a wireless network so, bring your lap tops. This
Re: [CnD] SHANE'S SURPRISE
When the ground beef first starts to brown, you can hear it frying. As it browns, the sound will lessen. I have done it for so many years, I just know when it is brown enough. Marilyn - Original Message - From: Blaine Deutscher b.m.deutsc...@sasktel.net To: cookinginthedark@acbradio.org Sent: Tuesday, April 13, 2010 1:16 AM Subject: Re: [CnD] SHANE'S SURPRISE a batchlers recipe. MMM now this is something that I will try this weekend. Thanks so much for this. It's quick, affordable with a students budget, and easy to make. MMM I'm going to enjoy this. Any time that you know to cook the ground meat and hotdogs so that it's not Pink still? Blaine - Original Message - From: Marilyn mldeweese1...@verizon.net To: cookinginthedark@acbradio.org Cc: cooking-frie...@yahoogroups.com Sent: Sunday, April 11, 2010 7:05 AM Subject: [CnD] SHANE'S SURPRISE SHANE'S SURPRISE Pork and Beans, Hamburger or Ground Turkey and Hot Dogs I used to have to double this recipe when my daughters were still at home. This dish can be served with biscuits as a nice addition. It also reheats well (if there is any left). This recipe was named after my brother Shane. 1 can Pork and Beans (cheap brand works fine for this recipe) 1 lb ground beef or ground turkey 1 pkg hot dogs, sliced 1/2 medium onion, chopped, if desired In a large pot, add Pork and Beans. Brown ground beef or ground turkey with onion in a large skillet until almost done. Add cut up hot dogs and cook until brown and meat is cooked thoroughly with no pink. Add ground beef or turkey and hot dog mixture to Pork and Beans and heat over low to medium heat until hot and bubbly. Stir frequently to prevent burning. Ladle into bowls and top with grated cheese and sour cream if desired. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.801 / Virus Database: 271.1.1/2807 - Release Date: 04/12/10 14:32:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SWEET POTATO BISCUITS 3
* Exported from MasterCook *
SWEET POTATO BISCUITS 3
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories: Breads Vegetarian
Amount Measure Ingredient -- Preparation Method
1 1/4 cWhole wheat flour
1/2 cUnbleached white flour
2 ts Baking powder
1/2 ts Salt
3 tb Margarine
1/3 cApple juice
1 cWell mashed, cooked sweet
-- potato
3 tb Honey
1/3 cFinely chopped walnuts or
-- pecans
Preheat oven to 425F.
In a mixing bowl, sift together the flours, baking
powder salt. Work in the
margarine till the mixture resembles coarse
breadcrumbs. Add apple juice, potato, honey nuts
work till it resembles a soft dough. Turn dough out
onto a well-floured board knead enough extra flour
to make the dough lose its stickiness. With floured
hands, divide dough into 16 equal parts. Shape into
small balls arrange on a lightly oiled cookie sheet,
patting them down a bit to flatten them. Bake for 12
to 15 minutes. Serve hot with Creamy Mushroom Soup.
- - - - - - - - - - - - - - - - - -
From
www.recipesource.com
--
Julie Morales
Email:
mercy...@windstream.net
Windows Live Messenger:
inlovewithchr...@lljfm.net
Twitter:
www.twitter.com/luvlabguidedogs
Make failure your teacher, not your undertaker.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Raisin Bran Bread
Do you think you could just use Raisin Brand cereal in this recipe? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Julie Miss Mercy Sent: Monday, April 12, 2010 8:51 PM To: cookinginthedark@acbradio.org Subject: [CnD] Raisin Bran Bread -- Recipe via Meal-Master (tm) v8.01 Title: Raisin Bran Bread Categories: Breads Yield: 6 servings 1Egg, well beaten 1/2 c Raisins 1 c Bran 1/4 c Molasses 2 c White flour 1/4 ts Baking soda 1/2 c Sugar 1 ts Salt 1 c Sour milk 3 ts Baking powder 2 tb Melted shortening Combine molasses, shortening, sugar, bran, raisins, egg, and milk. Sift flour, measure, and sift with baking soda, baking powder, and salt. Combine with the first mixture. Beat well. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) 1 hour. 1 loaf. Annebel Beasley, Johnson City, TN. - From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. ___ 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] Buttermilk Oatmeal Muffins
Sorry about that I was sending this to a friend. - Original Message - From: Shannon Hannah hanna...@mts.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Monday, April 12, 2010 9:57 PM Subject: [CnD] Buttermilk Oatmeal Muffins Chris, made these muffins this morning. They aren't real sweet but very good. I only soaked the oatmeal for about 15 minutes. Thought you might like the recipe. Buttermilk Oatmeal Muffins 1 cup rolled oats 1 cup flour 1 cup buttermilk 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/3 cup oil 1/4 cup warm honey Soak oats in buttermilk for 12 hours, put egg into oat mixture add honey and mix well. Stir together flour, salt and soda. Stir into first mixture, add oil and mix until blended. Bake at 425° for 15 to 20 minutes. From: the Walnut Creek Valley Cookbook submitted by Sarah Ann Kaufman ___ 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] Golden Almond Cookies
What is this sugar? Golden Almond Cookies 1 18-ounce tube refrigerated ready-to-bake sugar-cookie dough 1 cup turbinado (raw) sugar 18 whole unpeeled raw almonds Heat oven according to the label directions. Cut the dough into 1/4-inch slices. Arrange on an ungreased baking sheet. Sprinkle with the sugar and press an almond into the middle of each cookie. Bake until golden or as the label directs. Cool on wire racks. Yield: 18 cookies. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sweet Potatoes
Sweet Potatoes: Yes, there is a health benefit! A dynamite source of Beta Carotene, Potassium and surprisingly an excellent source of Vitamin C. If we held a beta-carotene contest, sweet potatoes would just about tie carrots for first place. Though these are available year-round, peak season for freshly harvested sweet potatoes is mid-fall to late winter. There are many varieties of sweet potato, but I'll stick to the moist, orange/purple-fleshed sweet potatoes. The orange/purple varieties have a thicker, darker skin, with bright orange flesh. It is much sweeter and moister than others. Whichever variety you choose, look for potatoes that are small/ medium in size to medium/large, about 3/4 pound to 1 1/4 pound in size, with smooth, unbruised skin. Sweet potatoes may look hardy, they actually are quite fragile and spoil easily. Any cut or bruise on the surface quickly spreads and ruins the whole potato. Do not refrigerate them. It speeds up the deterioration. An ideal temperature is at 55 to 60 degrees. _ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Super Burger Topper
Super Burger Topper 1/2 cup chopped green pepper 1/4 cup chopped onion 1 tablespoon salad oil 1/2 cup Heinz Tomato Ketchup 1/3 cup water 1/2 teaspoon chili powder 1/4 teaspoon salt Saute green pepper and onion in salad oil until tender. Stir in ketchup, water, chili powder and salt; simmer 10 to 15 minutes, stirring occasionally. Serve on hot dogs, hamburgers or other meat sandwiches. Makes about 1 cup. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] DUNCAN HINES POUND CAKE
DUNCAN HINES POUND CAKE 1 Duncan Hines buttery golden cake mix 4 eggs 1 (8 oz.) carton sour cream 1/2 c. sugar 3/4 c. buttery Wesson oil Combine cake mix (disregard cake mix directions) and sugar; add eggs and buttery Wesson oil. Mix thoroughly then add sour cream. Again mix thoroughly. Pour into bundt pan that has been coated with flour and oil (recommend Baker's Joy). Bake at 325 degrees for approximately 1 hour. Moist and delicious - needs no glaze. Excellent! Enjoy. as shortcake for berries with whipped topping. Takes less than 30 minutes to mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] DUNCAN HINE'S SOUR CREAM CHOCOLATE POUND C AKE
DUNCAN HINE'S SOUR CREAM CHOCOLATE POUND CAKE 1 box Duncan Hines yellow cake mix (without pudding) 1 sm. box instant chocolate pudding 1/2 c. oil 4 eggs 1/4 c. water 1 c. sour cream 6 oz. pkg. chocolate chips Mix all ingredients but chocolate chips. Beat 2 minutes at medium speed. Fold in chocolate chips. Bake in greased and floured bundt pan at 350 degrees for 50 to 60 minutes. Test with toothpick. Cool 20 to 25 minutes in pan, then turn out. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Golden Almond Cookies
I Googled this, Marilyn, and here is the answer; hth; Sugar In The Raw Turbinado Sugar is made using 100% pure Hawaiian cane sugar from the initial pressing of the cane, allowing the natural molasses to remain in the crystals. The flavor is sweet and rich. The color is natural amber. On 4/13/10, Marilyn mldeweese1...@verizon.net wrote: What is this sugar? Golden Almond Cookies 1 18-ounce tube refrigerated ready-to-bake sugar-cookie dough 1 cup turbinado (raw) sugar 18 whole unpeeled raw almonds Heat oven according to the label directions. Cut the dough into 1/4-inch slices. Arrange on an ungreased baking sheet. Sprinkle with the sugar and press an almond into the middle of each cookie. Bake until golden or as the label directs. Cool on wire racks. Yield: 18 cookies. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
