[CnD] Gobble Till You Wobble Casserole

[Marilyn Pennington via Cookinginthedark]

Gobble Till You Wobble Casserole

1 can cream of mushroom soup 
1 can cream of celery soup 
1 package onion soup mix 
1 cup instant rice 
1 1/2 cups milk 
2 to 3 cups leftover turkey

Combine all ingredients in large casserole dish, sprayed with cooking spray.
Bake covered for 25 minutes at 350 degrees, uncover and finish baking
antoher 20 minutes or until lightly browned and bubbly.  Enjoy.  Marilyn

 

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[CnD] Braised Short Ribs

[Marilyn Pennington via Cookinginthedark]

Braised Short Ribs

1 teaspoon salt

1 cup flour

3 pounds beef short ribs, cut into serving-size pieces

2 to 3 tablespoons olive oil

2 medium-sized onions, sliced

1 cup water

1 1/2 tablespoons flour, optional

1/2 cup cold water, optional

Combine salt and flour in a shallow bowl. Roll short ribs in the seasoned
flour. Brown the ribs in oil on all sides in a large nonstick skillet.
Rather than crowd the skillet, which prevents the meat from browning, do the
browning in batches. As you finish browning, place pieces of meat into 4
quart slow cooker. Add sliced onions and water. Cover; cook on low for 8 to
10 hours, or on high for 4 to 6 hours.

Variations:

* Add 1/2 teaspoon pepper to the flour mixture.

* To make gravy, remove fully cooked ribs to a platter and keep warm. Place
1 1/2 tablespoons flour in a jar with tight-fitting lid. Pour in 1/2 cup
cold water. Cover; shake together until lumps disappear. Turn cooker to high
so that broth begins to simmer. When bubbling, pour in flour-water in a thin
stream, whisking as you pour. Continue whisking until the broth thickens.
Serve over, or alongside, ribs.

Makes 6 servings.  Mama's Corner.

 

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[CnD] Salmon And Asparagus Quiche

[Marilyn Pennington via Cookinginthedark]

Salmon And Asparagus Quiche

4 ounces shredded Swiss or Cheddar cheese

1 (9 inch) unbaked pastry shell

1 (10 ounce) package frozen asparagus, cooked and drained

1 (7 1/2 ounce) can salmon, drained and flaked

2 onions, chopped

3 eggs, beaten

1 cup milk

1/2 teaspoon salt

Pepper to taste

Heat oven to 325 degrees. Arrange cheese over bottom of pie shell. Top with
asparagus, salmon and onion. Combine eggs, milk and seasonings. Pour over
salmon. Bake for 45 minutes, or until set. Remove from oven and let stand
for 10 minutes.

Makes 6 to 8 servings.  Mama's Corner.

 

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[CnD] Marinated Sirloin Steak

[Marilyn Pennington via Cookinginthedark]

Marinated Sirloin Steak

2 to 1 1/2 pounds beef sirloin steak (about 1 inch thick)

1 1/2 cups water

1 medium onion, chopped

3/4 cup soy sauce

1/2 cup Worcestershire sauce

2 tablespoons white wine vinegar

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 garlic cloves, minced

2 teaspoons dried fresh parsley

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1 teaspoon pepper

Place steak in a shallow glass container or large resealable plastic bag.
Combine remaining ingredients; pour over the meat. Cover and refrigerate
overnight. Remove meat; discard marinade. Grill, uncovered, over medium heat
until meat is cooked to desired doneness, 17 to 21 minutes.

Note:

If you like the taste of black pepper on a steak, use freshly ground or
cracked pepper instead of commercially ground pepper in the marinade.

Makes 6 servings.  Mama's Corner.

 

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Re: [CnD] Fully Loaded Bars

[Marilyn Pennington via Cookinginthedark]

You are welcome, my Special Sis.

Your Sis

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, December 17, 2017 12:05 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] Fully Loaded Bars

These are like hello dolly's missing the coconut
They are great
Thanks sis
sugar

“You are chosen, holy, and blameless before God! For he chose us in Christ 
before the foundation of the world that we may be holy and unblemished in his
sight in love (Ephesians 1:4).”
-Sugar Lopez

Your Support is appreciated at:
https://www.gofundme.com/sugars-transplant-journey





-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, December 17, 2017 7:06 AM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] Fully Loaded Bars

Fully Loaded Bars
The surprise twist to chocolate, caramel, oat and nut bars? Pretzels!

3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 cup old-fashioned or quick-cooking oats
1 bag (14 oz) caramels, unwrapped
1/3 cup half-and-half
1 cup semisweet chocolate chunks
1 cup coarsely chopped mixed nuts
1/4 cup broken pretzel twists

1 .
Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F).
Grease 13x9-inch pan with shortening or spray with cooking spray.
2 .
In large bowl, beat brown sugar, butter and egg with electric mixer on medium 
speed, or mix with spoon. Stir in flour and oats. Spread in pan. Bake
15 to
20 minutes or until light golden brown.
3 .
Meanwhile, in 1-quart saucepan, heat caramels and half-and-half over low heat, 
stirring occasionally, until caramels are melted. Pour caramel mixture over 
crust. Sprinkle with chocolate chunks, nuts and pretzels.
4 .
Bake 5 to 8 minutes or until chocolate is softened. Cool about 1 hour or until 
chocolate is set. For bars, cut into 6 rows by 6 rows.

High Altitude (3500-6500 ft):
In step 2, bake crust 20 to 25 minutes. In step 3, heat caramels and 
half-and-half over medium-low heat. In step 4, bake 7 to 10 minutes.

Tips from the Kitchen

Success
Pop these crunchy-chewy bars into the refrigerator for quick cooling.
Prep: 20 min
Start To Finish: 1 hr 50 min
36 bars.  Enjoy.  Marilyn



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Re: [CnD] Easy Macaroons

[Susan via Cookinginthedark]

Hello everyone,  I hope  you are all getting my 
messages.  I have a question.  I dearly hope you can help me with.  I know that 
a month or two ago there was a running thread about the New Wave oven.  I 
carelessly  didn't pay any attention to this topic, and now I have become very 
interested in knowing about it.  I did have an opertunity to look at the wave 
oven  in Best Buy.  There are several diles and buttons to operate the wave 
oven.  And I did find out that there is no braille display or information  that 
accompany  the oven.  So I would appreciate anything one might have  in 
reference to this oven.  
 Thanks to all of you for the wonderful recipes and cooking tips.  I have 
quite the collection built up from all of you.  Have a wonderful Christmas  and 
a blessed New year.  Susan 

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 14, 2017 4:26 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD] Easy Macaroons

Easy Macaroons

1 pkg. (14 oz.) shredded coconut

1 can (14.5 oz.) sweetened condensed milk

2 teaspoons vanilla

Green food coloring (optional; see note)

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Mix ingredients, adding food coloring until mixture is desired intensity.
Drop from

a teaspoon onto prepared cookie sheet and bake 10 to 12 minutes. Cool slightly; 
remove

to rack.

Makes 3 1/2 dozen.  Enjoy.  

 

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Re: [CnD] Slow Cooker Chex Mix

[Nicole Massey via Cookinginthedark]

I make a similar recipe in the crock pot, and they turn out crispy because you 
have the lid off.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, December 18, 2017 7:04 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: Re: [CnD] Slow Cooker Chex Mix

Hello
I have a question about this recipe, would the mix come out soggy or would it 
have its crunch still like the regular oven recipe?

Teresa Sanchez sent from my iPhone

> On Dec 18, 2017, at 1:43 AM, gail johnson via Cookinginthedark 
>  wrote:
>
>
> Slow Cooker Chex Mix
> Yield: 16 cups
> Ingredients:
> 3 cups Corn Chex cereal
> 3 cups Rice Chex cereal
> 3 cups Wheat Chex cereal
> 3 cups Cheerios cereal
> 3 cups pretzel sticks
> 1 can mixed nuts
> 1 cup vegetable oil or melted butter
> 2 tablespoons Worcestershire sauce
> 1 1/2 teaspoons seasoned salt
> 3/4 teaspoon garlic powder
> Instructions:
> Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts 
> in a 6-quart or larger  slow cooker.
> Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt 
> and garlic powder and  pour over cereal mixture. Mix well.
> Cook uncovered on high for approximately 90 minutes, stirring frequently.
> Turn the slow cooker down to low and cook for an additional 20 minutes, again 
> stirring frequently.
> Spread on a cookie sheet to cool.
> The best part of this recipe is that you can customize the dry ingredients to 
> please. Try swapping  the Corn Chex for Bugles or the Wheat Chex for melba 
> toasts. Prefer just cashews to mixed nuts — go  for it! The combinations are 
> endless.
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>
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Re: [CnD] GERMAN CRISP CUT OUT COOKIES

[ellen telker via Cookinginthedark]

Oh, yes, that's a wonderful question.  It takes practice, but after a while you 
get a feel for it.  First of all, you have to know your oven.  In my oven I 
could never bake cookies as long as the recipe says because they'd be burnt.  I 
start checking when I suspect they might be done.  Use a timer, and youer sense 
of smell can be a guide.  I touch one or two cookies with a fingertip.  If 
they're still liquidy, they're not done.  Check about every minute or so.  When 
the top is soft and not completely firm, they're done because they continue to 
bake a little after you take them out.  My dad and I always had a debate when 
we made cut out cookies because he would say they weren't done yet and I would 
say they were and I was right because when we left them in a little longer, 
they'd be to brown.  Sorry I can't give you a more definite answer.  Good luck! 
 You can always eat the less than perfect results.
Ellen

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, December 17, 2017 12:42 AM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner ; cooking-frie...@groups.io
Subject: Re: [CnD] GERMAN CRISP CUT OUT COOKIES

How do I know when cookies are lightly browned are lightly brown? I wish 
recipes like this would add instructions for a blind cook.

Sent from my iPhone

> On Dec 16, 2017, at 11:19 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> GERMAN CRISP CUT OUT COOKIES
>
>
>
>  I use light corn syrup but suppose dark will work-- Even molasses or
> honey but haven't tried--So AYOR,
>
>  GERMAN CRISP CUT-OUT COOKIES
>
>  1 cup butter
>  2/3 cup sugar
>  1/2 cup corn syrup
>  1 tablespoon lemon juice
>  1 egg
>  4 cups unsifted flour
>  1/4 tsp salt
>
>  cookie cutters
>
> In a large bowl with mixer at medium speed, beat together first 5
> ingredients until smooth. Gradually beat in flour and salt until well
> blended. Chill at least 1 hour or until easy to handle.
>
> On floured surface, roll dough 1/3 at a time to 1/8"
> thickness. Cut into desired shapes.
>
> Place 1" apart on greased cookie sheet. Bake in 350°F oven
> 10-12 minutes or until lightly browned edge. Remove from cookie sheet;
> cool on rack.
>
> Decorate as desired.
> May be stored in tightly covered container up to 3 weeks.
>
> Makes about 7 dozen 2" cookies.  Enjoy.  From Rick.
>
>
>
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Re: [CnD] Slow Cooker Chex Mix

[Teresa Mullen via Cookinginthedark]

Hello
I have a question about this recipe, would the mix come out soggy or would it 
have its crunch still like the regular oven recipe?

Teresa Sanchez sent from my iPhone

> On Dec 18, 2017, at 1:43 AM, gail johnson via Cookinginthedark 
>  wrote:
>
>
> Slow Cooker Chex Mix
> Yield: 16 cups
> Ingredients:
> 3 cups Corn Chex cereal
> 3 cups Rice Chex cereal
> 3 cups Wheat Chex cereal
> 3 cups Cheerios cereal
> 3 cups pretzel sticks
> 1 can mixed nuts
> 1 cup vegetable oil or melted butter
> 2 tablespoons Worcestershire sauce
> 1 1/2 teaspoons seasoned salt
> 3/4 teaspoon garlic powder
> Instructions:
> Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts 
> in a 6-quart or larger  slow cooker.
> Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt 
> and garlic powder and  pour over cereal mixture. Mix well.
> Cook uncovered on high for approximately 90 minutes, stirring frequently.
> Turn the slow cooker down to low and cook for an additional 20 minutes, again 
> stirring frequently.
> Spread on a cookie sheet to cool.
> The best part of this recipe is that you can customize the dry ingredients to 
> please. Try swapping  the Corn Chex for Bugles or the Wheat Chex for melba 
> toasts. Prefer just cashews to mixed nuts — go  for it! The combinations are 
> endless.
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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[CnD] Crock Pot Pumpkin Red Lentil Chili

[gail johnson via Cookinginthedark]

Crock Pot Pumpkin Red Lentil Chili
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
This thick, hearty vegetarian pumpkin chili is just different enough to
be special, but still  tastes mainstream enough to appeal to most
everyone. It’s the perfect fall chili!
Ingredients:
2 (15-ounce) cans kidney beans, drained
2 cups water or vegetable broth
2 (15-ounce) cans fire-roasted diced tomatoes
1 cup dry split red lentils
1 cup  pumpkin puree
1 cup chopped yellow onion (about 1/2 a medium onion)
1 medium jalapeno pepper, minced (taste pepper for heat and add another
pepper if you like. If you  prefer a milder chili, scrape out the seeds
before mincing)
1 tablespoon cocoa powder
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon kosher salt
Topping options:
Diced tomatoes
Diced onions
Sour cream (or vegan sour cream)
Shredded cheddar or gruyere (if not vegan)
Toasted pumpkin seeds/pepitas
Sliced scallions
Green Tabasco
Directions:
Add all ingredients to a 3-quart or larger Crock Pot. Stir.
Cook on high for 4 – 5 hours or on low for 8 – 10 hours, until lentils
are tender and chili is  thick and hearty. Serve with assorted
toppings, if desired.
Meat option
I recently made this chili for carnivorous company. About 30 minutes
before serving, I cooked up a  pound of ground beef in a large saute
pan, then scooped about 3/4 of the chili into the pan,  covered it, and
kept it warm until it was time to eat. The meat-eaters loved the chili
and I, as  always, loved my meatless version!
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[CnD] Slow Cooker Chex Mix

[gail johnson via Cookinginthedark]

Slow Cooker Chex Mix
Yield: 16 cups
Ingredients:
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups Cheerios cereal
3 cups pretzel sticks
1 can mixed nuts
1 cup vegetable oil or melted butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
Instructions:
Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed
nuts in a 6-quart or larger  slow cooker.
Whisk together vegetable oil or butter, Worcestershire sauce, seasoned
salt and garlic powder and  pour over cereal mixture. Mix well.
Cook uncovered on high for approximately 90 minutes, stirring frequently.
Turn the slow cooker down to low and cook for an additional 20 minutes,
again stirring frequently.
Spread on a cookie sheet to cool.
The best part of this recipe is that you can customize the dry
ingredients to please. Try swapping  the Corn Chex for Bugles or the
Wheat Chex for melba toasts. Prefer just cashews to mixed nuts — go
for it! The combinations are endless.
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[CnD] skinny Crock Pot Hot Cocoa

[gail johnson via Cookinginthedark]

skinny  Crock Pot Hot Cocoa
Serves about 8 -10. Recipe slightly adapted from  Budget Savvy Diva
Prep time: >5 minutes
Cook time: 2 hours
Ingredients:
8 ounces low-fat sweetened condensed milk (fat free works too)
1 1/3 cup milk chocolate chips
1/3 cup unsweetened cocoa powder
1/2 cup light cream
3 1/4 cups skim milk
1 teaspoon vanilla or almond extract
Sugar (to add)
Marshmallows, whipped cream and chocolate chips for garnish
Directions:
Whisk together in a bowl skim milk,  light cream, and  low- fat or
fat free sweetened condensed milk.   Pour into your  crock pot. Add
chocolate chips, cocoa powder and vanilla and mix well.
Set crock pot to low and heat until chocolate is melted and mixture is
warm, about 2 hours. Be sure  to stir the cocoa every 30 minutes or so
the chocolate doesn’t burn! Add sugar to taste if it’s not  sweet enough!
Serve warm with whipped cream, marshmallows and chocolate chips!
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