from:"Helen Whitehead via Cookinginthedark"

Re: [CnD] Dale Campbell's Mushroom Bombs

2021-01-14 Thread Helen Whitehead via Cookinginthedark

I'm not Marilyn, but that's how I am seeing the instruction for this recipe,
to wrap the bacon around the mushrooms first, then fill it with the cream
cheese.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Johna Gravitt via Cookinginthedark
Sent: Thursday, January 14, 2021 12:34 PM
To: Cooking in the Dark 
Cc: Johna Gravitt 
Subject: Re: [CnD] Dale Campbell's Mushroom Bombs

So are you saying to wrap the bacon around the mushroom first then to fill
it with cream cheese?

-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Thursday, January 14, 2021 12:18 PM
To: 'Cooking in the Dark' 
Cc: m51penning...@gmail.com
Subject: [CnD] Dale Campbell's Mushroom Bombs

Dale Campbell's Mushroom Bombs

sorry for the delay...the mice are not pulling their weight around

Blind Mice Mart.

one package, one pint whole white mushrooms, destemed and washed

1 package  (8 ounces) cream cheese

2 tablespoons red pepper flakes

1 pound of bacon,

directions

soften the cream cheese and add in the red pepper flakes.  mix well

and set aside.

Add more or less according to your taste.

  I cut the bacon strips in half as a half of a strip of bacon will

go around the mushroom nicely.

Wrap the bacon around the outside of the mushroom and hold in place

with a toothpick.

I push the toothpick through the mushroom so it comes out the other

side and will hold the bacon in place a little better.

The bacon will overlap when wrapped so start there with the toothpick

and press through.

Fill the mushroom cap with some of the cream cheese mixture.

Add just enough to fill the cap fully but not so much as it is piled

up really high.

I grill these on the indoor grill for about 6 minutes.  You can also

broil them for about 10 minutes or bake at 400 for about 20 minutes.

Note:  I will marinate the mushrooms in beef broth for about an hour

to 2 hours before making the wraps.

Enjoy!

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Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list issues!

2020-10-13 Thread Helen Whitehead via Cookinginthedark

Jason! Thank you so much for fixing the problem.
I, as moderator appreciate your help! 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jason Castonguay via Cookinginthedark
Sent: Tuesday, October 13, 2020 11:40 AM
To: Cooking in the Dark 
Cc: Jason Castonguay 
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!

Hi everyone.

Thank you so much for your patience as we try to figure out what has suddenly 
gone wrong on this list regarding the extra header information everyone has 
been seeing.

I am Jason Castonguay, ACB Radio Technical Managing Director and I was made 
aware of this problem a few days ago. By looking at the list administration 
page, I could not readily determine what the problem was, so I subscribed 
myself to the list so I could see a few messages come in.

I now believe I have resolved the problem and I hope to determine this by 
sending this message and seeing it come back.

I still think that migrating the list to Groups.io is a great 
idea, for what it’s worth. ACB Radio is going through a lot of changes and we 
will soon be moving all of our lists, also.

Thank you.

-Jason

On Oct 13, 2020, at 8:35 AM, Linda Permar via Cookinginthedark 
mailto:cookinginthedark@acbradio.org>> wrote:

From: "Linda Permar" mailto:linda.per...@gmail.com>>
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!
Date: October 13, 2020 at 8:35:31 AM EDT
To: "Cooking in the Dark" 
mailto:cookinginthedark@acbradio.org>>

please me of this list thanks linda permar
- Original Message - From: "Linda Permar via Cookinginthedark" 
mailto:cookinginthedark@acbradio.org>>
To: "Cooking in the Dark" 
mailto:cookinginthedark@acbradio.org>>
Cc: "Linda Permar" mailto:linda.per...@gmail.com>>
Sent: Tuesday, October 13, 2020 8:18 AM
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!

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--
Jason Castonguay
ACB Radio Technical Managing Director
American Council of the Blind
1703 N Beauregard Street, Suite 420
Alexandria, VA 22311
Learn more about us at www.acb.org
Follow us on Twitter at @acbnational
Like us on Facebook at 
www.facebook.com/AmericanCounciloftheBlindOfficial
View our YouTube page at http://tinyurl.com/gloz7bq

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Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list issues!

2020-10-13 Thread Helen Whitehead via Cookinginthedark

Yes, I see that! Excellent!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Johna Gravitt via Cookinginthedark
Sent: Tuesday, October 13, 2020 11:44 AM
To: Cooking in the Dark 
Cc: Johna Gravitt 
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!

This one did not come through as an attachment.  Think we're on the right track


People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant 
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions
Recruitment.  Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
Reinhard Stebner via Cookinginthedark
Sent: Tuesday, October 13, 2020 11:42 AM
To: Cooking in the Dark 
Cc: Reinhard Stebner 
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!

I received your message and it is loud and clear.

Sent from my iPhone

> On Oct 13, 2020, at 11:40 AM, Jason Castonguay via Cookinginthedark 
>  wrote:
> 
> Hi everyone.
> 
> Thank you so much for your patience as we try to figure out what has suddenly 
> gone wrong on this list regarding the extra header information everyone has 
> been seeing.
> 
> I am Jason Castonguay, ACB Radio Technical Managing Director and I was made 
> aware of this problem a few days ago. By looking at the list administration 
> page, I could not readily determine what the problem was, so I subscribed 
> myself to the list so I could see a few messages come in.
> 
> I now believe I have resolved the problem and I hope to determine this by 
> sending this message and seeing it come back.
> 
> I still think that migrating the list to Groups.io is a 
> great idea, for what it’s worth. ACB Radio is going through a lot of changes 
> and we will soon be moving all of our lists, also.
> 
> Thank you.
> 
> 
> -Jason
> 
> 
> 
> 
> 
> 
> 
> On Oct 13, 2020, at 8:35 AM, Linda Permar via Cookinginthedark 
> mailto:cookinginthedark@acbradio.org>> wrote:
> 
> 
> From: "Linda Permar" 
> mailto:linda.per...@gmail.com>>
> Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
> issues!
> Date: October 13, 2020 at 8:35:31 AM EDT
> To: "Cooking in the Dark" 
> mailto:cookinginthedark@acbradio.org>>
> 
> 
> please me of this list thanks linda permar
> - Original Message - From: "Linda Permar via Cookinginthedark" 
> mailto:cookinginthedark@acbradio.org>>
> To: "Cooking in the Dark" 
> mailto:cookinginthedark@acbradio.org>>
> Cc: "Linda Permar" 
> mailto:linda.per...@gmail.com>>
> Sent: Tuesday, October 13, 2020 8:18 AM
> Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
> issues!
> 
> 
> ___
> Cookinginthedark mailing list
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> 
> 
> ___
> Cookinginthedark mailing list
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> 
> --
> Jason Castonguay
> ACB Radio Technical Managing Director
> American Council of the Blind
> 1703 N Beauregard Street, Suite 420
> Alexandria, VA 22311
> Learn more about us at www.acb.org Follow us on 
> Twitter at @acbnational Like us on Facebook at 
> www.facebook.com/AmericanCounciloftheBlindOfficial .com/AmericanCounciloftheBlindOfficial>
> View our YouTube page at http://tinyurl.com/gloz7bq
> 
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[CnD] Attention List Members: Hi Dale, Cooking in the dark list issues!

2020-10-13 Thread Helen Whitehead via Cookinginthedark

--- Begin Message ---
Hello cooking in the dark list members. Dale's email is first, then mine to him 
is below. 
-Original Message-
From: Blind Mice [mailto:i...@blindmicemegamall.com] 
Sent: Monday, October 12, 2020 12:17 PM
To: Helen Whitehead 
Subject: Re: Hi Dale, Cooking in the dark list issues!

Hi Helen,

How are you?

We are all good here.

Thanks for bringing this to my attention.

I am not sure why the list is acting this way.

I will investigate it a little more this afternoon evening when I have 
more time to dedicate to figuring this out.

I do like your solution of moving the list to groups.io.

So much easier to  manage at that site.

Dale


On 10/10/2020 5:51 PM, Helen Whitehead wrote:
> Hi Dale,
> Sorry about sending this email  to this address, but, this is the only one I
> have for you.
> I found it, when Marilyn forwarded me info about how to moderate. And you'd
> given her the administration page, along with the password.
> The problem, the list is having is that all messages are coming in at
> attachments.
> I have no idea how to go about fixing it, as I'm not computer savvy at all!
> And since you're the list owner, I thought  I'd bring it to your attention.
>
> I've asked list members to not send in messages,  until this gets resolved.
> A lot of other lists I'm on are all on groups.io, had you ever considered
> moving the list?
> Hope to hear from you regarding this issue, because I'd hate to see list
> members unsubscribing.Helen Whitehead,
>   CND List Moderator
>
>
>
-- 
Thank You
Have a MICE Day
The Mice
Blind Mice Inc
BlindMiceMegaMall.com
866-922-8877

--- End Message ---
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Re: [CnD] Attention list members

2020-10-09 Thread Helen Whitehead via Cookinginthedark

--- Begin Message ---
  Penny! Thanks so much! I really appreciate your help.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Penny Reeder via Cookinginthedark
Sent: Friday, October 9, 2020 9:36 AM
To: Cooking in the Dark 
Cc: Penny Reeder 
Subject: Re: [CnD] Attention list members

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[CnD] Attention list members

2020-10-09 Thread Helen Whitehead via Cookinginthedark

--- Begin Message ---
Hi everyone!
Could I ask you to not send emails for a bit, until I get in contact with
the list owner, Dale Campbell, to se if he can resolve this issue of the
emails, coming in as attachments? I am not computer savvy, have no idea how
to fix this!
For those of you who wish to unsubscribe, 
 To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or
unsubscription transaction.


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[CnD] How to unsubscribe

2020-10-09 Thread Helen Whitehead via Cookinginthedark

--- Begin Message ---
To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or
unsubscription transaction.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of pegkane52--- via Cookinginthedark
Sent: Thursday, October 8, 2020 7:40 PM
To: Cooking in the Dark 
Cc: pegkan...@gmail.com
Subject: Re: [CnD] Test

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[CnD] sorry about the attachments:

2020-10-08 Thread Helen Whitehead via Cookinginthedark

--- Begin Message ---
Sorry about the attachments. I have no idea what to do about this.
This is the first  time I've seen this happen on this list. 


--- End Message ---
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Re: [CnD] Help with Recipe, Please

2020-10-08 Thread Helen Whitehead via Cookinginthedark

--- Begin Message ---
Dani, this was a blank message. Would you like to try sending in your
question again?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dani Pagador via Cookinginthedark
Sent: Thursday, October 8, 2020 12:08 AM
To: cookinginthedark 
Cc: Dani Pagador 
Subject: [CnD] Help with Recipe, Please

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Re: [CnD] unsubscribe

2020-10-03 Thread Helen Whitehead via Cookinginthedark

To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or
unsubscription transaction.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Ellen Goldfon via Cookinginthedark
Sent: Saturday, October 3, 2020 6:07 AM
To: cookinginthedark@acbradio.org
Cc: Ellen Goldfon 
Subject: [CnD] unsubscribe

please take me off your list?  I don't have a password.
gold...@verizon.net  thanks.  
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[CnD] Changing subject lines

2020-09-04 Thread Helen Whitehead via Cookinginthedark

Please try to remember to change the subject line. I've seen pie crust for a
subject line, but people are discussing arugula.


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Re: [CnD] mods and list

2020-09-04 Thread Helen Whitehead via Cookinginthedark

Hello everyone!
I've been a member of this list for many years now.
And have been the moderator for just as many.
All recipes are welcome here, ones from the internet, or tried and true
ones. We are all responsible what we put in our mouths, and we all have
weaknesses, for foods that may not be or shouldn't be part of our diets,
but, that's where willpower comes in. And also, moderation is key.  and, if
you don't like the subject line for a particular recipe? Just delete it!
I also welcome tips and tricks of any kind that works for you in the
kitchen.  
We have new cooks, novice cooks, and even pro cooks who have worked in the
culinary industry here plus various people from different parts of the
world. 
This list is meant to share anything cooking or food related.
This is what Dale Campbell has written on the cooking in the dark
information page.
You Don't Need Sight to Make Dinner Tonight! 
The list for visually impaired cooks of all abilities! 
If you are a chef or just learning to boil water you will be right at home. 
Our members share favorite recipes, ideas, tips, and even some light-hearted
banter from time to time! 
To send email to the group address it to: 
Cookinginthedark@acbradio.org 
Our members are located around the globe so there is a lot of great
information 
And delicious recipes being shared!! 
Do you have A favorite or new recipe? 
Send it to the list and share it with everyone. 
It might even be made by Dale Campbell and Cheryl Cumings on the Cooking in
the Dark Show! 
Do you have A question? 
Ask the list and get the answer! 
Need a little assistance with something; this is the place to find an
answer! 
We all help each other!! 

tonight!! 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dena Polston via Cookinginthedark
Sent: Thursday, September 3, 2020 8:25 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] mods and list

Let the mods weigh in as they are the ones to regulate what is on the list.
They give us the guidelines each month and we just have to follow them. This
is a wonderful list and has been for many many years. Thank you all.

Dena

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Thursday, September 03, 2020 2:48 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Hope this is not out of line

I don't see any problem with dessert recipes, they are just as good as any
recipe. My own definition of junk food is any food that claims to be
low-something - low-fat, low-cholesterol, etc., which means low-taste, and
therefore worth throwing into junk. As far as diabetes, although it is a
disease that results in high blood sugar, it is not caused by consuming
sugar. This group shares all types of recipes, no one can say members of the
group live by dessert alone. But slippery slope of regulating which kind of
recipes is more welcome is dangerous.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Hope this is not out of line

I am wondering if we could have a dessert-free day once? Maybe even once a
week?  

 

I hope this is not too much out of line.  But it's making me have sugar and
general junk food cravings just to look at all these desserts, and blind
person does  not live by dessert alone, much as they might want to.
Although I do not have diabetes, blind people are much over-represented in
the diabetic population.  

 

So I'm not asking to stop with these wonderful desserts, just to calm it
down perhaps a little!

 

Thanks.

 

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[CnD] Sex in a Pan From Arlette

2020-09-03 Thread Helen Whitehead via Cookinginthedark

This is similar to the Robert Redford cake recipe.
Sex in a Pan From Arlette


Prep time 45 mins  Cook time 20 mins Total time 1 hour 5 mins 

Author: Jo
Serves: 10 servings
Ingredients
Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter
1 cup flour
Cream cheese layer
1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup whipped cream or cool whip
Vanilla pudding
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk (use 2 cups if you want a firmer pudding) Chocolate Pudding
1 package of instant chocolate pudding (5.1 oz or 144 g)
3 cups milk (use 2 cups if you want a firmer pudding) Last layer
2 cups whipped cream or cool whip
shaved chocolate

Instructions
Preheat oven to 350 F degrees.
Spray a 9x13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into
the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped
cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly.
Spread the chocolate pudding over the cream cheese, then the vanilla
pudding. Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.

   
Arlette Arthur
Enjoy the Recipes

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[CnD] Robert Redford Recipe - Food.com

2020-09-03 Thread Helen Whitehead via Cookinginthedark

Robert Redford Recipe - Food.com
READY IN: 35mins
Ingredients:

1⁄2 - 1 
 cup 
butter
1 1⁄2
 cups 
flour
1 
 cup 
pecans,
chopped 
1 
 large 
cream cheese
1 
 cup 
confectioners' sugar
1 
 cup 
peanut butter
1
 (3 1/2  ounce) box 
vanilla pudding mix
1
 (3 1/2  ounce) box 
chocolate pudding mix
3 
 cups 
milk
1 
 cup 
Cool Whip
Garnish
 additional 
Cool Whip
 nuts, and 
chocolate
DIRECTIONS

Melt butter; mix with flour and press into baking pan.
Pour pecans over and press down.
Bake 15 minutes at 350 degrees Fahrenheit.
Cool.
Mix cream cheese with confectioners' sugar and peanut butter.
Mix well.
Pour over crust.
Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
Beat well.
Pour over peanut butter layer.
Garnish with additional Cool Whip.
Sprinkle with nuts and chocolate as desired.

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Re: [CnD] Tried And True: Baking Powder Biscuits

2020-09-01 Thread Helen Whitehead via Cookinginthedark

I think I used salted butter, but can't remember if I added the extra salt
or not. Sorry.  but, I've started buying unsalted butter since I have to
watch my salt intake.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gregory Yorke via Cookinginthedark
Sent: Tuesday, September 1, 2020 2:05 PM
To: cookinginthedark@acbradio.org
Cc: gyo...@verizon.net
Subject: Re: [CnD] Tried And True: Baking Powder Biscuits

This recipe caught my attention.
I do not like to use shortening.
My question, is the butter salt free if you are adding some salt to the mix?

Greg Yorke///

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Tuesday, September 1, 2020 9:48 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Tried And True: Baking Powder Biscuits

Baking Powder Biscuits

Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or
as part of a breakfast sandwich (see Make-and-Take Bacon and Egg
Sandwiches).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007 I made this on Monday,
January 5, 2015, with a beef stew made in the slow cooker.
It was a great meal.

Portion size 12 biscuits
I got 15 biscuits.
Ingredients
4 cups (1 L) all-purpose flour
2 tbsp (30 mL) baking powder
3/4 tsp (4 mL) salt
1 cup (250 mL) butter, cubed
2 cups (500 mL) milk

Preparation

In large bowl, whisk together flour, baking powder and salt. Using pastry
blender or 2 knives, cut in butter until coarse crumbs.
I started out using 2 knives, but then, gave up on that, and used my fingers

instead.
Pour 1-3/4 cups (425
mL) of the milk over top, stirring with fork to form ragged dough.

Turn out onto lightly floured surface. With lightly floured hands, knead
gently until dough comes together. Pat or roll into 3/4-inch (2 cm)
thickness.
Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. I don't have a
biscuit cutter, so I used a Tupperware bell tumbler. Place on ungreased
rimless baking sheet. Gather up scraps and repat dough; cut out more rounds,
pressing remaining scraps into final biscuit.
I used parchment paper to put the biscuits on to the cookie sheet.
Brush tops with remaining milk. I don't have a brush, so I just omitted that

quarter cup of milk.
Bake in centre of 375°F (190°C) oven for about 30 minutes or until golden. I
pulled them out about 6 minutes before the specified time of 30 minutes.
They were very good! We didn't even wait for them to cool off. Had them with
a nice hot bowl of stew.
Let cool on pan on racks. (Make-ahead:
Wrap
individually in plastic wrap and freeze in airtight container for up to 2
weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)

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Re: [CnD] Tried And True: Baking Powder Biscuits

2020-09-01 Thread Helen Whitehead via Cookinginthedark

I would think so. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Tuesday, September 1, 2020 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Tried And True: Baking Powder Biscuits

Yummers! Sounds good! Could probably do drop biscuits, too, don't you think?

Karen

At 06:48 AM 9/1/2020, you wrote:
>Baking Powder Biscuits
>
>Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or
>as part of a breakfast sandwich (see
>Make-and-Take Bacon and Egg Sandwiches).
>
>By The Canadian Living Test Kitchen
>
>Source: Canadian Living Magazine: November 2007
>I made this on Monday, January 5, 2015, with a beef stew made in the slow
>cooker.
>It was a great meal.
>
>
>Portion size 12 biscuits
>I got 15 biscuits.
>Ingredients
>4 cups (1 L) all-purpose flour
>2 tbsp (30 mL) baking powder
>3/4 tsp (4 mL) salt
>1 cup (250 mL) butter, cubed
>2 cups (500 mL) milk
>
>Preparation
>
>In large bowl, whisk together flour, baking powder and salt. Using pastry
>blender or 2 knives, cut in butter until coarse crumbs.
>I started out using 2 knives, but then, gave up on that, and used my
fingers
>
>instead.
>Pour 1-3/4 cups (425
>mL) of the milk over top, stirring with fork to form ragged dough.
>
>Turn out onto lightly floured surface. With lightly floured hands, knead
>gently until dough comes together. Pat or roll into 3/4-inch (2 cm)
>thickness.
>Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. I don't have a
>biscuit cutter, so I used a Tupperware bell tumbler. Place on ungreased
>rimless baking sheet. Gather up scraps and repat dough; cut out more
rounds,
>pressing remaining scraps into final biscuit.
>I used parchment paper to put the biscuits on to the cookie sheet.
>Brush tops with remaining milk. I don't have a brush, so I just omitted
that
>
>quarter cup of milk.
>Bake in centre of 375°F (190°C) oven for
>about 30 minutes or until golden. I pulled them out about 6 minutes before
>the specified time of 30 minutes. They were very good! We didn't even wait
>for them to cool off. Had them with a nice hot bowl of stew.
>Let cool on pan on racks. (Make-ahead:
>Wrap
>individually in plastic wrap and freeze in airtight container for up to 2
>weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)
>
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[CnD] list guidelines: all members please read!

2020-09-01 Thread Helen Whitehead via Cookinginthedark

Cooking in the Dark List Guidelines: 
1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it
takes to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding
the list with 10 to 20 recipes will ensure that many are deleted instead of
read. 
Imagine if every list member posted over 20 recipes each day...that would
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list.  Failure to do this may result in
suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

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[CnD] Tried And True: Baking Powder Biscuits

2020-09-01 Thread Helen Whitehead via Cookinginthedark

Baking Powder Biscuits

Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or
as part of a breakfast sandwich (see
Make-and-Take Bacon and Egg Sandwiches).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007
I made this on Monday, January 5, 2015, with a beef stew made in the slow
cooker.
It was a great meal.


Portion size 12 biscuits
I got 15 biscuits.
Ingredients
4 cups (1 L) all-purpose flour
2 tbsp (30 mL) baking powder
3/4 tsp (4 mL) salt
1 cup (250 mL) butter, cubed
2 cups (500 mL) milk

Preparation

In large bowl, whisk together flour, baking powder and salt. Using pastry
blender or 2 knives, cut in butter until coarse crumbs.
I started out using 2 knives, but then, gave up on that, and used my fingers

instead.
Pour 1-3/4 cups (425
mL) of the milk over top, stirring with fork to form ragged dough.

Turn out onto lightly floured surface. With lightly floured hands, knead
gently until dough comes together. Pat or roll into 3/4-inch (2 cm)
thickness.
Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. I don't have a 
biscuit cutter, so I used a Tupperware bell tumbler. Place on ungreased
rimless baking sheet. Gather up scraps and repat dough; cut out more rounds,
pressing remaining scraps into final biscuit.
I used parchment paper to put the biscuits on to the cookie sheet.
Brush tops with remaining milk. I don't have a brush, so I just omitted that

quarter cup of milk.
Bake in centre of 375°F (190°C) oven for
about 30 minutes or until golden. I pulled them out about 6 minutes before 
the specified time of 30 minutes. They were very good! We didn't even wait 
for them to cool off. Had them with a nice hot bowl of stew.
Let cool on pan on racks. (Make-ahead:
Wrap
individually in plastic wrap and freeze in airtight container for up to 2
weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)

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Re: [CnD] Basic Biscuit Mix Recipe and a question

2020-09-01 Thread Helen Whitehead via Cookinginthedark

Karen, I'm wondering if there's too much flour in the recipe?
Maybe the batter is too dry? Just a guess on my part. I do have a biscuit
recipe though, and even Marilyn makes them. Sorry, it doesn't include
recipes for pancakes, waffles, or dumplings, but, they turn out every time I
make them, and they do freeze well.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, August 31, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: [CnD] Basic Biscuit Mix Recipe and a question

Hi gang,
Below, I've pasted the basic biscuit mix for making biscuits, 
dumplings, pancakes and the like. But I have a question. While the 
recipe tastes much better than Bisquick because of the lack of 
chemical taste, my biscuits just fall apart when I try to butter 
them. I know that many homemade biscuits come out great and can be 
sliced open to butter or whatever. I'm wondering if some of you more 
seasoned cooks, (no pun intended), can look at this recipe and tell 
me what I can change to make the biscuits come out better. Any help 
would be appreciated!
  (Please see below).
Karen

Basic All-Purpose Baking Mix

6 cups all purpose flour

3 tablespoons baking powder

1 tablespoon salt

1 1/4 cups vegetable shortening (butter-flavored or plain)

1. Combine flour, baking powder, and salt in a large bowl.

2. Cut in shortening with pastry blender until mixture resembles 
coarse corn  meal. Store in a container with tight-fitting lid. Will 
keep for up to 2  months.

Makes about 2 quarts.

For Biscuits: Stir together 2 1/4 cups baking mix with 2/3 cup milk. 
Knead  10 times on lightly floured surface, roll out and cut into 
biscuits or skip  the kneading and simply drop dough onto an 
ungreased baking sheet. Bake at 425*F

for 10 to 12 minutes or until lightly browned. Makes about 10 biscuits.

For Pancakes: Stir together 2 cups baking mix, 1 cup milk and 2 eggs 
until  blended. Do not over-mix. Ladle 1/4 cupfuls onto hot greased 
griddle or  skillet and cook until edges are dry and top is bubbly, 
turn over and cook until  golden brown. Makes about 14 pancakes.

For Waffles: Stir together 2 cups baking mix, 1 1/3 cups milk, 1 egg 
and 2  tablespoons vegetable oil until blended. Pour batter into 
center of hot  greased waffle iron and cook for 5 minutes or until 
steaming stops. Makes about 12  (4-inch) waffles.

For Dumplings: Stir together 2 cups baking mix and 2/3 cup milk just 
until  soft dough forms. Drop by spoonfuls into boiling liquid, cover 
and cook for  10 minutes without lifting the lid. Makes about 10 dumplings.

Tip: For Buttermilk Baking Mix, add 9 tablespoons dry buttermilk 
powder to  the basic mix.

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[CnD] Repost for PB Banana Rum Fudge Cake recipe

2020-08-25 Thread Helen Whitehead via Cookinginthedark

PB Banana Rum Fudge Cake recipe

 

1 box Pillsbury Plus dark chocolate cake mix

1 cup (2 or 3 medium) mashed bananas

1/2 cup water

1/4 cup dark rum

3 eggs

1 ounce semisweet chocolate

1/2 cup walnuts

 

Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan.

 

Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric
mixer at medium speed for 4 minutes. Pour into 

prepared

pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes
out clean; cool completely.

 

Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated
chocolate and nuts. Store covered in refrigerator at least 1 hour before
serving.

Makes 12 servings.

 

Frosting:

1 (3 3/4 ounce) package instant banana pudding and 

pie filling

1 cup cold milk

1 tablespoon rum

1 (8 ounce) carton frozen whipped topping, thawed

 

In a large bowl of an electric mixer, combine 

pudding mix,

milk and rum. Beat at medium speed until thick. Fold in whipped topping.
Decorate with candied red or green cherries or anything you might desire.
Enjoy.

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[CnD] T Yeast Bread Recipes Wanted please?

2020-08-24 Thread Helen Whitehead via Cookinginthedark

A list member is requesting recipes for tried and true yeast bread recipes.
I'm hoping, that unsubscribing and then resubscribing back to the list, will
enable her to receive list emails. 


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Re: [CnD] carrot cake

2020-08-24 Thread Helen Whitehead via Cookinginthedark

I think the reason why people switch from using oil to applesauce  is the 
calories and the fat   content. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Immigrant via Cookinginthedark
Sent: Monday, August 24, 2020 4:22 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] carrot cake

I would think oil is better than applesauce, it would result in a cake that is 
more moist. Melted butter is probably even better than oil.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:41 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] carrot cake

You can also substitute applesauce for oil in this recipe.

On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:
> I would happily substitute figs for raisins since raisins are 
> dehydrated grapes.
> Nuts in cakes I very much like along with cinnamon.
>
> On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
>> Date: Mon, 24 Aug 2020 12:20:28
>> From: meward1954--- via Cookinginthedark 
>> 
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] carrot cake
>>
>> I like lots of nuts in carrot cake.  The thing I don't like there is 
>> raisins, but lots of people love them.  I guess it comes down to taste.
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of diane.fann7--- via Cookinginthedark
>> Sent: Monday, August 24, 2020 11:05 AM
>> To: cookinginthedark@acbradio.org
>> Cc: diane.fa...@gmail.com
>> Subject: Re: [CnD] carrot cake
>>
>> Pecans, walnuts. As long as you have lots of either or both.
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of meward1954--- via Cookinginthedark
>> Sent: Monday, August 24, 2020 12:02 PM
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] carrot cake
>>
>> I usually substitute pecans for walnuts.  My husband has trouble with 
>> walnuts.  I like them, but good Texans use more pecans anyway.
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Kathy Brandt via Cookinginthedark
>> Sent: Sunday, August 23, 2020 5:47 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Kathy Brandt 
>> Subject: Re: [CnD] carrot cake
>>
>> Will be interested in knowing how it turns out. Me, I?d be lucky to use half 
>> the walnuts; I?ve never seen that much in a carrot cake, and I?m not really 
>> a pineapple fan, but would maybe add a little more liquid to make up for no 
>> juice if I were using.
>>
>>
>>
>> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
>>  wrote:
>>
>> I usually use DH carrot cake mix. I like this recipe and will try it. The 
>> two cups walnuts is correct, and I would put at least that many. I will 
>> probably add dried, unsweetened coconut flakes. I will use the cardamom.
>>
>> Diane
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Jody M via Cookinginthedark
>> Sent: Sunday, August 23, 2020 8:07 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Jody M <1973j...@gmail.com>
>> Subject: Re: [CnD] carrot cake
>>
>> good morning, maybe I missed something. What is the temperature and how long 
>> do you bake this cake?
>>
>> Sent from my iPhone
>>
>>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
>>>  wrote:
>>>
>>> This carrot cake recipe is from one of the Joanna Fluke mysteries. 
>>> Is the amount of walnuts correct?
>>> 2 cups sugar
>>> 3 eggs
>>> ? cup vegetable oil (not canola or olive)
>>> 1 tsp. vanilla
>>> ? cup sour cream/yogurt
>>> 2 tsp. baking soda
>>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
>>> 20 oz. crushed pineapple & juice
>>> Question:2 cups chopped walnuts
>>> 2 ? cups flour
>>> 2 cups packed grated carrots
>>> Wendy
>>>
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>>
>> --
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>>
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Re: [CnD] DH CHOCOLATE CHOCOLATE BUNDT CAKE

2020-08-22 Thread Helen Whitehead via Cookinginthedark

Marilyn, do you think, these recipes would work with Betty Crocker cake
mixes too?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Saturday, August 22, 2020 10:20 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] DH CHOCOLATE CHOCOLATE BUNDT CAKE

DH CHOCOLATE CHOCOLATE BUNDT CAKE

1 box DH chocolate cake mix

1 small box chocolate instant pudding

1 8/oz sour cream

1 12/oz semi-sweet morsels

4 eggs

1/2 cup oil

1/2 cup water

heat oven to 350 grease and flour a bunt cake pan.

**I used the bakers joy which comes in spray can like Pam spray, it has the
flour blended in the spray, this worked perfectly for coating the pan and
the cake did not stick at all**

In large bowl add all ingrediants except the semi sweet morsels and beat
with mixer till all is blended and batter is smooth. Then add the morsels
and beat on low just till all is blended into the batter.

Pour or spoon batter into the bunt pan. I always put the bunt pan on a plate
just in case some batter gets inside the center hole and keeps it from
clinging to outside of the pan getting on the oven or floor.

Bake for 1 hour. remove from oven and cool still in bunt pan on wire rack
then invert to plate and keep covered. I have a round cake container with
locking lid and handle on top.

If you ever ordered any of those lava cakes from Domino's pizza, this cake
is a lot like that. the center isn't as runny, but it's very moist and very
chocolate.  From Trish.  Enjoy.

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[CnD] Just a friendly reminder to everyone Regarding List guidelines

2020-08-22 Thread Helen Whitehead via Cookinginthedark

1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it
takes to read through posted messages. 
If you want to thank someone for a recipe please do so off list.

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Re: [CnD] DH FROSTING IN THE CAKE

2020-08-21 Thread Helen Whitehead via Cookinginthedark

D H stands for Duncan Hines

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Friday, August 21, 2020 12:55 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] DH FROSTING IN THE CAKE

Now, this is so wild that I'll just have to try 
it. How interesting!  What does the DH stand for?

Karen


At 09:37 AM 8/21/2020, you wrote:
>DH FROSTING IN THE CAKE
>
>
>
>Preheat the oven to 350 degrees.
>
>Four eggs
>
>¾ cup cooking oil
>
>1 cup milk
>
>One, two-layer Duncan Hines cake mix, (or your personal choice)
>
>One container frosting, (or your personal choice)
>
>Break the eggs into a mixing bowl and beat well.  Add the oil and milk and
>beat well.  Add the cake mix and mix by hand.  (Do not beat with a mixer).
>
>Finally, add the container of frosting.  You can leave ¼ of the frosting to
>glaze the top of the cake, if you wish.   You can place the container of
>frosting in the microwave for a few seconds in order to get all the
frosting
>out of the container.
>
>Pour the cake batter into a lightly greased and floured Bundt pan.
>
>Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in
>the center of the cake comes out clean.
>
>Let the cake set for 10 minutes in the Bundt pan; then invert onto a
serving
>plate.
>
>If your oven tends to cook a little too hot, bake this cake at 325 degrees.
>Enjoy.
>
>
>
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Re: [CnD] Question about ring door bell. Chime transmitter

2020-08-20 Thread Helen Whitehead via Cookinginthedark

I'm not certain that you sent this to the correct list or person.
Everyone, please ignore this post. This is not cooking related.
I understand, these things happen. I'm sure I've done it myself, sent an
email to the wrong destination.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Thursday, August 20, 2020 9:46 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Question about ring door bell. Chime transmitter

Tuesday, August 18, 2020 1:58 PM
To: Jennifer Thompson 
Subject: Re: Question about ring door bell. Chime transmitter 

Jennifer,

The transmitter I think you have is called the Chime. You may have the Chime
or the Chime Pro. It plugs into the wall and looks like what you are
describing as your transmitter. 

It would be worth having someone help you check the Device Health panel in
your Ring app. The one you are having a hard time using with voiceover. The
Chime device, just like the doorbell device, is managed through the Ring
app.

Here are the troubleshooting instructions for the Chime.

Check your Chime Alert settings in the Ring app: 

Tap the three-lined icon in the top left to open the menu.

Select Devices.

Choose your Chime or Chime Pro.

Select Audio Settings.

Select Chime Alerts. 

Tapping the bell icon will make the Chime ring when the Doorbell is pressed 

Tapping the person icon will cause the Chime to alert you whenever motion is
detected

For you to hear a chime when either the doorbell is pressed or motion is
detected, be sure both the bell icon and the person icon are selected in the
Chime Alerts part of the Ring app. I wonder if one of these got turned off
by accident or due to a reset or power failure.

My Chime still isn't ringing, what do I do? 

The Chime may have fallen offline. This could be due to an internet glitch
or a temporary power loss. Check in the Ring App, Device Health settings
that the Wifi network is working and still linked to the Chime device.

If there's nothing wrong with the network connection for the Chime, try
unplugging the Chime, waiting 30 seconds, plugging it back in to reboot it.
Re-check it's settings in your Ring app. 

If that doesn't work, contact support for further assistance. That number
again is 800-656-1918.

I did not see any instructions about using the reset button on the Chime.
Only to unplug it entirely if you need to reset it.

Kara

Information Desk
Hedberg Public Library
316 S. Main Street
Janesville, WI  53545
Phone: 608-758-6600
Email: questi...@hedbergpubliclibrary.org

Current library hours: Mon-Sat 9am-5pm

  _  

From: Jennifer Thompson mailto:kc9...@gmail.com> >
Sent: Sunday, August 16, 2020 3:57 PM
To: Questions mailto:questi...@hedbergpubliclibrary.org> >
Subject: RE: Question about ring door bell. Next six steps to troubleshoot
notifications on your iOS device. 

I have a battery door bell.

I have reset my app a few times.

I held the button in on the transmitter.

Sometimes I hear the notifictation on my phone.

I have not heard it on the transmitter for a few months.

I am not sure what what else to do.

From: Questions [mailto:questi...@hedbergpubliclibrary.org] 
Sent: Thursday, August 13, 2020 9:41 AM
To: Jennifer Thompson mailto:kc9...@gmail.com> >
Subject: Re: Question about ring door bell. Next six steps to troubleshoot
notifications on your iOS device. 

How to Troubleshoot Ring Notification Issues for iOS Devices

If Ring notifications sent to your iOS device are delayed, or if you aren't
receiving them at all, try the tips below to resolve these issues.

1. Be Sure Your Device is Online

You can check to make sure your device is online by going to the Device
Health page in the app and looking at the "signal strength" under the
network settings.

2. Check Notification Settings in Your App

First, make sure your notifications are enabled. In the Ring app, go to your
Device Settings and make sure the switches for both Ring notifications and
Motion notifications are set to the blue "On" position.

Note: Notification settings are specific to each mobile device connected to
Ring, not your actual Ring Doorbell or Stick Up Cam.

For example, if you activate notifications on your phone, they will not be
automatically activated on your tablet. Therefore, you have to manually
change your notification settings for each device connected to Ring.

3. Check the Notification Center on Your iOS Device

A. If you don't see notifications for a specific app. To get notifications,
connect to a Wi-Fi or cellular network. If you still don't get notifications
for a specific app, try these steps:

Make sure that the app supports notifications. Go to Settings >
Notifications, select the app, and make sure that Allow Notifications is on.

If you have notifications turned on for

Re: [CnD] Labeling Decisions

2020-08-19 Thread Helen Whitehead via Cookinginthedark

I put tape on all the corners, so it stays secure.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, August 19, 2020 9:20 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Labeling Decisions

Does the scotch tape hold up well in the freezer?  The dymo taype sure
doesn't.  But that's a different thing altogether.


-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Wednesday, August 19, 2020 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Labeling Decisions

I do the same thing. I use junk mail, to label meat, that I'd bought at the
store, then I just use Scotch tape for sticking the label on.  I write what
kind of meat it is, and the date I purchased it. this way, I can organize my
upright freezer, and use the older meat first, so the newer packages get put
at the back. I have different meats on different shelves. I love Braille! 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S. via Cookinginthedark
Sent: Wednesday, August 19, 2020 12:40 AM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Labeling Decisions

I use junk mail a lot of times especiall the mail that has that glossy
finish. Then I cut it to size; and sometimes I don't cut it straight, but
who cares; it serves a purpose.

On 8/18/2020 7:03 PM, Richard Kuzma via Cookinginthedark wrote:
> Just a thought,
> Holidays are coming,
> Could just save some Christmas cards and use those. Just might be 
> heavey enough.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, August 18, 2020 9:57 PM
> To: Dani Pagador via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Labeling Decisions
>
> The technical term to use in the stationery shop is #100 weight card
stock.
> It even comes in larger sheets and not labeled as braille paper you 
> pay less.
>
> On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
>
>> Date: Tue, 18 Aug 2020 21:05:05
>> From: Dani Pagador via Cookinginthedark 
>> 
>> To: cookinginthedark@acbradio.org
>> Cc: Dani Pagador 
>> Subject: Re: [CnD] Labeling Decisions
>>
>> Mary,
>> Glad you found something that works for you.
>>
>> I hope you get the index cards that are made on paper like what 
>> Braille paper is made of. I bought some a few years ago that is like 
>> the stuff really flimsy magazine covers are made of; boy was I 
>> surprised and unhappy when I opened the package. It doesn't hold up 
>> too well for long-term use and gets stuck in the interpoint index 
>> card slate. I think they changed the material to cut costs. Good for 
>> them maybe, but not for me. *sad smiley*
>>
>> More Later,
>> Dani
>>
>>   fo
>>
>> On 8/18/20, meward1954--- via Cookinginthedark 
>>  wrote:
>>> Thanks for everybody's suggestions for my labeling problem.
>>>
>>> I had to decide something about labeling.  So I bought some 3 x 5 
>>> index cards and an index card slate that is supposed to be for that 
>>> size.  I also went ahead and bought some dymo tape and some of those 
>>> Braille labels with the holes at both ends and the elastic ties.
>>> That way, I am ready for almost anything.  I think that I will just 
>>> put the bags of seeds into other bags so that the paper doesn't 
>>> touch them and I can still read the labels through the plastic.  An 
>>> awkward solution, but it will work for the little tiny bags. The 
>>> bigger
> bags and containers can get the ones with the ties.
>>> I
>>> feel bad about using all these plastic bags, one to hold similar 
>>> products, one for each bag to hold it and the label, and one for 
>>> each
> bag of seeds.
>>> But some of this will be reusable, and besides, it will take me a 
>>> long time to go through most of those bags of seeds anyway.  So we 
>>> might be in this for the long haul.
>>>
>>> So that is the progress on my Covid19 hobby of growing food in air 
>>> conditioned comfort while blind.
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On 
>>> Behalf Of
>>> diane.fann7--- via Cookinginthedark
>>> Sent: Tuesday, August 18, 2020 7:31 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: diane.fa...@gmail.com
>>> Subject: Re: [CnD] Labeling problem
>

Re: [CnD] Labeling Decisions: cutting straight

2020-08-19 Thread Helen Whitehead via Cookinginthedark

If I'm writing out  more than one label, on junk mail, I'll Braille a line
of C's, then fold it there, and it  rips straight.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Richard Kuzma via Cookinginthedark
Sent: Tuesday, August 18, 2020 10:04 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Labeling Decisions

Just a thought,
Holidays are coming,
Could just save some Christmas cards and use those. Just might be heavey
enough.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Tuesday, August 18, 2020 9:57 PM
To: Dani Pagador via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Labeling Decisions

The technical term to use in the stationery shop is #100 weight card stock.
It even comes in larger sheets and not labeled as braille paper you pay
less.

On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 21:05:05
> From: Dani Pagador via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Labeling Decisions
>
> Mary,
> Glad you found something that works for you.
>
> I hope you get the index cards that are made on paper like what 
> Braille paper is made of. I bought some a few years ago that is like 
> the stuff really flimsy magazine covers are made of; boy was I 
> surprised and unhappy when I opened the package. It doesn't hold up 
> too well for long-term use and gets stuck in the interpoint index card 
> slate. I think they changed the material to cut costs. Good for them 
> maybe, but not for me. *sad smiley*
>
> More Later,
> Dani
>
>  fo
>
> On 8/18/20, meward1954--- via Cookinginthedark 
>  wrote:
> > Thanks for everybody's suggestions for my labeling problem.
> >
> > I had to decide something about labeling.  So I bought some 3 x 5 
> > index cards and an index card slate that is supposed to be for that 
> > size.  I also went ahead and bought some dymo tape and some of those 
> > Braille labels with the holes at both ends and the elastic ties.  
> > That way, I am ready for almost anything.  I think that I will just 
> > put the bags of seeds into other bags so that the paper doesn't 
> > touch them and I can still read the labels through the plastic.  An 
> > awkward solution, but it will work for the little tiny bags. The bigger
bags and containers can get the ones with the ties.
> > I
> > feel bad about using all these plastic bags, one to hold similar 
> > products, one for each bag to hold it and the label, and one for each
bag of seeds.
> > But some of this will be reusable, and besides, it will take me a 
> > long time to go through most of those bags of seeds anyway.  So we 
> > might be in this for the long haul.
> >
> > So that is the progress on my Covid19 hobby of growing food in air 
> > conditioned comfort while blind.
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf Of
> > diane.fann7--- via Cookinginthedark
> > Sent: Tuesday, August 18, 2020 7:31 AM
> > To: cookinginthedark@acbradio.org
> > Cc: diane.fa...@gmail.com
> > Subject: Re: [CnD] Labeling problem
> >
> > All the years I carried a $6000 notetaker around with me, I also 
> > carried a postcard slate, stilus and index cards. Nothing like being 
> > sure you can get the job done. (smile)
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf Of Linda S. via Cookinginthedark
> > Sent: Monday, August 17, 2020 11:26 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Linda S. 
> > Subject: Re: [CnD] Labeling problem
> >
> > You go girl!
> >
> > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
> >> That's why I went the low-tech route. I know that it takes time to 
> >> make the labels by hand, but if a high-tech device like Pen Friend 
> >> or the bar code reader  ever breaks or isn't available and I were 
> >> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent 
> >> on my iPhone as it is.
> >>
> >> At least for this gal, Braille and the slate and stylus will never 
> >> go out of style, not as long as I can read it and use them. I may 
> >> run out of Dymo tape and elastic, my preferrd materials of choice, 
> >> but there's all kinds of stuff labels can be made out of.
> >>
> >> I like seeing what everyone else is doing to solve the labeling 
> >> problem. Mary, too bad there isn't a site that can identify seeds 
> >> for you the way they have one now for identifying mystery pills 
> >> that find their way out of the bottle. Maybe you could sprout  some 
> >> of the mystery seeds and, if you've had them before, identify them by
taste?
> >> Aaron wouldn't be able to help identify them visually, would he?
> >>
> >> More Later,
> >> Dani
> >>
> >>
> >>
> >>
> >>
> >> On 8/17/20, meward1954--- via Cookinginthedark 
> >>  wrote:
> >>> I take it that the Pen Friend 2 labels cannot

Re: [CnD] Labeling Decisions

2020-08-19 Thread Helen Whitehead via Cookinginthedark

I do the same thing. I use junk mail, to label meat, that I'd bought at the
store, then I just use Scotch tape for sticking the label on.  I write what
kind of meat it is, and the date I purchased it. this way, I can organize my
upright freezer, and use the older meat first, so the newer packages get put
at the back. I have different meats on different shelves. I love Braille! 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S. via Cookinginthedark
Sent: Wednesday, August 19, 2020 12:40 AM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Labeling Decisions

I use junk mail a lot of times especiall the mail that has that glossy 
finish. Then I cut it to size; and sometimes I don't cut it straight, 
but who cares; it serves a purpose.

On 8/18/2020 7:03 PM, Richard Kuzma via Cookinginthedark wrote:
> Just a thought,
> Holidays are coming,
> Could just save some Christmas cards and use those. Just might be heavey
> enough.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Tuesday, August 18, 2020 9:57 PM
> To: Dani Pagador via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Labeling Decisions
>
> The technical term to use in the stationery shop is #100 weight card
stock.
> It even comes in larger sheets and not labeled as braille paper you pay
> less.
>
> On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
>
>> Date: Tue, 18 Aug 2020 21:05:05
>> From: Dani Pagador via Cookinginthedark
>> 
>> To: cookinginthedark@acbradio.org
>> Cc: Dani Pagador 
>> Subject: Re: [CnD] Labeling Decisions
>>
>> Mary,
>> Glad you found something that works for you.
>>
>> I hope you get the index cards that are made on paper like what
>> Braille paper is made of. I bought some a few years ago that is like
>> the stuff really flimsy magazine covers are made of; boy was I
>> surprised and unhappy when I opened the package. It doesn't hold up
>> too well for long-term use and gets stuck in the interpoint index card
>> slate. I think they changed the material to cut costs. Good for them
>> maybe, but not for me. *sad smiley*
>>
>> More Later,
>> Dani
>>
>>   fo
>>
>> On 8/18/20, meward1954--- via Cookinginthedark
>>  wrote:
>>> Thanks for everybody's suggestions for my labeling problem.
>>>
>>> I had to decide something about labeling.  So I bought some 3 x 5
>>> index cards and an index card slate that is supposed to be for that
>>> size.  I also went ahead and bought some dymo tape and some of those
>>> Braille labels with the holes at both ends and the elastic ties.
>>> That way, I am ready for almost anything.  I think that I will just
>>> put the bags of seeds into other bags so that the paper doesn't
>>> touch them and I can still read the labels through the plastic.  An
>>> awkward solution, but it will work for the little tiny bags. The bigger
> bags and containers can get the ones with the ties.
>>> I
>>> feel bad about using all these plastic bags, one to hold similar
>>> products, one for each bag to hold it and the label, and one for each
> bag of seeds.
>>> But some of this will be reusable, and besides, it will take me a
>>> long time to go through most of those bags of seeds anyway.  So we
>>> might be in this for the long haul.
>>>
>>> So that is the progress on my Covid19 hobby of growing food in air
>>> conditioned comfort while blind.
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On
>>> Behalf Of
>>> diane.fann7--- via Cookinginthedark
>>> Sent: Tuesday, August 18, 2020 7:31 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: diane.fa...@gmail.com
>>> Subject: Re: [CnD] Labeling problem
>>>
>>> All the years I carried a $6000 notetaker around with me, I also
>>> carried a postcard slate, stilus and index cards. Nothing like being
>>> sure you can get the job done. (smile)
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On
>>> Behalf Of Linda S. via Cookinginthedark
>>> Sent: Monday, August 17, 2020 11:26 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Linda S. 
>>> Subject: Re: [CnD] Labeling problem
>>>
>>> You go girl!
>>>
>>> On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
 That's why I went the low-tech route. I know that it takes time to
 make the labels by hand, but if a high-tech device like Pen Friend
 or the bar code reader  ever breaks or isn't available and I were
 dependent on it, I'd be in huuuge trouble. I'm waaay too dependent
 on my iPhone as it is.

 At least for this gal, Braille and the slate and stylus will never
 go out of style, not as long as I can read it and use them. I may
 run out of Dymo tape and elastic, my preferrd materials of choice,
 but there's all kinds of stuff labels can be made out of.

 I like seeing what everyone else is doing to solve the labeling
 problem.

Re: [CnD] Test.

2020-08-14 Thread Helen Whitehead via Cookinginthedark

You're good! 
Got it!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Blaine Deutscher via Cookinginthedark
Sent: Thursday, August 13, 2020 7:06 PM
To:  
Cc: Blaine Deutscher 
Subject: [CnD] Test.

Just seeing if messages are coming through. 

Blaine deutscher
306-551-7379
blaine.deutsc...@icloud.com
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Re: [CnD] Question About Types Of Mustard

2020-08-14 Thread Helen Whitehead via Cookinginthedark

TIA means thanks in advance.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dena Polston via Cookinginthedark
Sent: Friday, August 14, 2020 1:25 AM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] Question About Types Of Mustard

What does TIA stand for?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, August 10, 2020 7:59 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] Question About Types Of Mustard

Hi, all.

I'm making a dill vinaigrette that calls for dry mustard.

I've heard of ground mustard, and I have Dijon mustard.  The one dry 
mustard I've found at my local grocery store is in a 4 oz. jar.  I 
thought ground mustard was the same thing as dry, but apparently not.

Is there a huge difference?  could I just use ground mustard instead?  
It's cheaper by several dollars.

TIA for the help.

Lisa

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Re: [CnD] Milk Or Water

2020-08-13 Thread Helen Whitehead via Cookinginthedark

I've never tried using water, but, yes, I do agree, using milk, does make
the eggs fluffier.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan via Cookinginthedark
Sent: Wednesday, August 12, 2020 9:23 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Milk Or Water

I think the milk gives eggs more flavor, especially in scrambled eggs than
water does. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 9:17 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Milk Or Water

That is interesting.  I haven't noticed a taste difference between milk and
water, but the eggs do seem fluffier.



On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote:
> Interesting. I use milk in the microwave too. I think it tastes better
than
> using water. I tend to use milk in scrambled eggs and water in omelets. I
> don't know exactly why.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Lisa Belville via Cookinginthedark
> Sent: Wednesday, August 12, 2020 2:31 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville
> Subject: [CnD] for Ron, Scrambling Eggs In The Microwave
>
> Hi, Ron.
>
>
> I do scrambled eggs and omelets in the microwave all of the time.
>
>
> You've actually got a good start because a scrambled egg is just an egg
> cracked and beaten with a fork.  So, you would just poke the yoke a few
> times as you usually do, then use a quick back and forth motion to whisk
the
> yoke and white around in the mug until the yoke and white are thoroughly
> combined.  Then add a teaspoon or so of water to the mix and give it a
> gentle stir. I don't know why, but eggs in the microwave taste better with
> water.  Someone told me that a long time ago and I didn't believe it, I
was
> always a milk person, but for the microwave, it seems to work better than
> milk and makes the eggs fluffier..
>
>
> I have my favorite egg cooker. . . A silicone omelet maker I got at Target
> last year.  It's designed to be used either opened or closed, and it does
a
> great job with just scrambled eggs or omelets.
>
>
> It's a single piece of silicone that folds in half.  To start you crack
eggs
> and whisk them as if making scrambled eggs and pour them into the maker
when
> it's unfolded and laid out flat.  Cook for about a minute or a minute and
20
> seconds, depending on the number of eggs and the wattage of your
microwave.
> Then remove the maker from the microwave and add your omelet ingredients,
> bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
> the silicone in half.  There are raised pieces at one end that line up
with
> wholes in the other side of the maker, so it fits perfectly and isn't hard
> to line up.
>
>
> Pop it back in the microwave and cook for another 45 seconds to a minute.
>
>
> If you just want to scramble a few eggs, you can just pull the maker out
> after a minute or so and stir things gently with a fork, then pop it back
in
> for thirty seconds or so. This would also be when you could add cheese if
> you like scrambled eggs with cheese.
>
>
> The downside to this omelet maker is that it's small, only three or so
eggs
> will work well.  The first time I made a three egg omelet I put in a bunch
> of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
> longer, and it was cooked all right, but there was some egg juice in the
> microwave.  The finished omelet was good, though.
>
>
> I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
> they're about $10 or so at Wall Mart, Target, even Amazon.
>
>
> You could also try silicone muffin pans, even the larger sized muffin
> pans would work.  Silicone is nonstick and very easy to clean.  If you
> clean it right and take care of it it will last and not take on smells
> of cooked items.
>
>
> Hope this helps some.
>
>
> Lisa
>
>
> On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:
>> Here's my recipe for homemade egg muffins.
>> 1. I take a coffee mug per egg.
>> That keeps the mess down and easy to clean up.
>> We all need to remember rehab 101, you make the mess, you clean it up.
>> SMILES.
>> Make sure you spray a little cooking spray in the mugs first.
>> Then crack your egg into each mug.
>> 2. With a fork, stir up your egg and make sure you poke the egg
>> mixture with the fork so that the egg doesn't explode in the microwave
>> oven.
>> 3. I always cover my egg cups with the microwave cover to also keep
>> the mess down.
>> The best tip I can share with you to make fried eggs in the microwave
>> is to have the microwave on half power for two minutes.
>> Each microwave is slightly different.
>> But for a reference, my Panasonic microwave oven has 1,400 watts of
>> power.
>> So, at half power, that would

Re: [CnD] Milk Or Water for eggs: My breakfast sandwiches

2020-08-13 Thread Helen Whitehead via Cookinginthedark

When I do eggs in the microwave, I use milk, and also, I use a bowl, not a cup 
or mug.
I spray it with Pam, and will wash it out after the first egg is done, because 
I have my husband to feed too. I will usually use precooked bacon, or sausage 
patties, depending on what I have on hand, and either English muffins or bread, 
to make my breakfast sandwiches.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 9:33 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Milk Or Water

Okay, we really need to prepare two orders of scrambled eggs, one with 
water, and one with milk.  this is for blind culinary science.  LOL


Lisa


On 8/12/2020 8:22 PM, Jan via Cookinginthedark wrote:
> I think the milk gives eggs more flavor, especially in scrambled eggs than
> water does.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Lisa Belville via Cookinginthedark
> Sent: Wednesday, August 12, 2020 9:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville
> Subject: Re: [CnD] Milk Or Water
>
> That is interesting.  I haven't noticed a taste difference between milk and
> water, but the eggs do seem fluffier.
>
>
>
> On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote:
>> Interesting. I use milk in the microwave too. I think it tastes better
> than
>> using water. I tend to use milk in scrambled eggs and water in omelets. I
>> don't know exactly why.
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Lisa Belville via Cookinginthedark
>> Sent: Wednesday, August 12, 2020 2:31 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville
>> Subject: [CnD] for Ron, Scrambling Eggs In The Microwave
>>
>> Hi, Ron.
>>
>>
>> I do scrambled eggs and omelets in the microwave all of the time.
>>
>>
>> You've actually got a good start because a scrambled egg is just an egg
>> cracked and beaten with a fork.  So, you would just poke the yoke a few
>> times as you usually do, then use a quick back and forth motion to whisk
> the
>> yoke and white around in the mug until the yoke and white are thoroughly
>> combined.  Then add a teaspoon or so of water to the mix and give it a
>> gentle stir. I don't know why, but eggs in the microwave taste better with
>> water.  Someone told me that a long time ago and I didn't believe it, I
> was
>> always a milk person, but for the microwave, it seems to work better than
>> milk and makes the eggs fluffier..
>>
>>
>> I have my favorite egg cooker. . . A silicone omelet maker I got at Target
>> last year.  It's designed to be used either opened or closed, and it does
> a
>> great job with just scrambled eggs or omelets.
>>
>>
>> It's a single piece of silicone that folds in half.  To start you crack
> eggs
>> and whisk them as if making scrambled eggs and pour them into the maker
> when
>> it's unfolded and laid out flat.  Cook for about a minute or a minute and
> 20
>> seconds, depending on the number of eggs and the wattage of your
> microwave.
>> Then remove the maker from the microwave and add your omelet ingredients,
>> bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
>> the silicone in half.  There are raised pieces at one end that line up
> with
>> wholes in the other side of the maker, so it fits perfectly and isn't hard
>> to line up.
>>
>>
>> Pop it back in the microwave and cook for another 45 seconds to a minute.
>>
>>
>> If you just want to scramble a few eggs, you can just pull the maker out
>> after a minute or so and stir things gently with a fork, then pop it back
> in
>> for thirty seconds or so. This would also be when you could add cheese if
>> you like scrambled eggs with cheese.
>>
>>
>> The downside to this omelet maker is that it's small, only three or so
> eggs
>> will work well.  The first time I made a three egg omelet I put in a bunch
>> of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
>> longer, and it was cooked all right, but there was some egg juice in the
>> microwave.  The finished omelet was good, though.
>>
>>
>> I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
>> they're about $10 or so at Wall Mart, Target, even Amazon.
>>
>>
>> You could also try silicone muffin pans, even the larger sized muffin
>> pans would work.  Silicone is nonstick and very easy to clean.  If you
>> clean it right and take care of it it will last and not take on smells
>> of cooked items.
>>
>>
>> Hope this helps some.
>>
>>
>> Lisa
>>
>>
>> On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:
>>> Here's my recipe for homemade egg muffins.
>>> 1. I take a coffee mug per egg.
>>> That keeps the mess down and easy to clean up.
>>> We all need to remember rehab 101, you make the mess, you clean it up.
>>> SMILES.
>>>

[CnD] 5 Ground Mustard Substitutes

2020-08-10 Thread Helen Whitehead via Cookinginthedark

5 Ground Mustard Substitutes
>From The Spruce Eats

 Written by
Erin Huffstetler
 Updated 07/09/20
illustration showing substitutes for ground mustard 
The Spruce / Alison Czinkota
 In This Article

Prepared Mustard
Mustard Seed
Other Substitutes
Need It?
If you need 
ground mustard
 for a recipe and there's none in your spice rack, there are several things
that you can use instead. What you choose will depend on the dish and what
you have available.
Prepared Mustard  
That bottle of regular prepared mustard in your refrigerator door is the
best substitute for dry mustard in almost every recipe. It works perfectly
as
a substitute in wet recipes like marinades, sauces, and stews. Most
mustards, particularly the classic yellow, are milder than ground mustard,
so a little
adjustment is needed to achieve the intended flavor.
Replace each teaspoon of ground mustard called for with one tablespoon of
prepared mustard. Then, omit one teaspoon of liquid from your recipe to
compensate
for the extra liquid in the substitute.
Yellow mustard is your best bet, though most recipes will turn out just fine
with other common mustards like dijon or spicy brown. If you have a really
wild mustardwhole grain tarragon with shallots, for examplebe sure to
consider how the flavor will work with the other ingredients in the recipe.
Before
using, make sure your mustard is still 
fresh.
Mustard Seed  
If you have a bottle of mustard seed in your pantryyou know, from that one
recipe you made last yearsimply grind up some of the seeds to make your own
mustard. A coffee/spice grinder will do the job. This is an especially good
option if you are making a dry recipe like a spice rub.
Yellow mustard seeds
 are the mildest, and they're the ones to use if you have them. Brown
mustard seeds are a bit spicier in flavor, and black mustard seeds are the
spiciest
by far. You'll definitely want to use less in your recipe if you need to use
brown or black mustard seeds.
 Other Substitutes  
If you don't have any prepared mustard or mustard seeds on hand, you can
also use:
list of 3 items
Turmeric: Replace it measure for measure. 
Turmeric
 will give you the same yellow color and some of the same flavor notes
without the punch of mustard. And you don't have to worry about it throwing
your
recipe off with added spiciness since turmeric is milder than mustard.
Wasabi powder: It's spicier than mustard, so start with half as much and
give the recipe a taste before adding more. If you're trying to work around
a
mustard allergy, be sure to check the label before using wasabiit sometimes
contains dry mustard.
Horseradish powder: Horseradish is also spicier than mustard, so add half as
much and do a taste test to see if you want more.

These substitutes may not be right for every recipe, so be sure to consider
if they'll be compatible with the other ingredients in your recipe before
you
proceed. Sometimes the best thing to do when you're out of an ingredient is
to simply leave it outespecially if only a small amount is called for. If
your recipes includes lots of other spices and flavorings, you might not
even notice the dry mustard is missing.
 Do You Need to Buy Ground Mustard?  
Recipes that call for ground mustard tend to be few and far between. The
prepared mustard substitute will probably do just fine in 75% of the recipes
that
you come across. Unless you have a specific need for ground mustard and will
use it on a regular basis, you may be wasting money by buying it. To put it
into perspective, let's do a price comparison:
list of 2 items
A 12-ounce bottle of yellow mustard can cost as little as $2. That means
each tablespoon costs around $.08.
A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar
yields about 12 teaspoons, which means each teaspoon costs about $.20.

If you use a tablespoon of yellow mustard in place of each teaspoon of dry
mustard called for in your recipes, that's a possible 16-cent savings each
time
you make the swap. Add in the fact that you'll have one less spice bottle
taking space in your pantry, and you may not want to fool with ground
mustard
at all. 

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Re: [CnD] Unsubscribing.

2020-08-10 Thread Helen Whitehead via Cookinginthedark

To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or
unsubscription transaction.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Sunday, August 9, 2020 1:51 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Unsubscribing.

I need the e-mail to unsubscribe thanks.

 

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Re: [CnD] Ranch Dressing on Pizzas?

2020-08-09 Thread Helen Whitehead via Cookinginthedark

I've never seen that type of pizza here on any pizza restaurant menu.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Tiffany Jessen via Cookinginthedark
Sent: Sunday, August 9, 2020 1:05 PM
To: cookinginthedark@acbradio.org
Cc: Tiffany Jessen 
Subject: Re: [CnD] Ranch Dressing on Pizzas?

Chicken bacon ranch is my absolute favorite pizza. It uses the bottle, which is 
good, because I don’t like red sauce on anything much. I don’t like any of 
those types of ziti, ravioli, lasagna dishes because of it. Pizza is one of my 
few exceptions for red sauce, but it’s much better with ranch.

Sent from my iPhone

> On Aug 9, 2020, at 12:52 PM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> Simon and I live in Canada, and we don't have that dry Ranch salad dressing
> here. Or is it bottled Ranch, they use for these pizzas?
> 
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[CnD] Ranch Dressing on Pizzas?

2020-08-09 Thread Helen Whitehead via Cookinginthedark

Simon and I live in Canada, and we don't have that dry Ranch salad dressing
here. Or is it bottled Ranch, they use for these pizzas?

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Re: [CnD] Baked Cinnamon French Toast From Mama Peach

2020-08-08 Thread Helen Whitehead via Cookinginthedark

I'd try it. Why not? I've never made this. 
But I don't see why you couldn't freeze any left overs,  unless, you halved
the recipe, just for yourself.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, August 8, 2020 5:17 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Baked Cinnamon French Toast From Mama Peach

This looks like a wonderful recipe.  I might see if I can make a smaller
version of it since I am the only household member who really likes French
toast.  Do you suppose that it can be frozen and re-toasted in the toaster
oven?  My husband does this with waffles.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Saturday, August 8, 2020 3:56 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Baked Cinnamon French Toast From Mama Peach

Baked Cinnamon French Toast From Mama Peach

6 slices white bread
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup maple syrup
2 tablespoons butter, melted
1 teaspoon vanilla
Preheat oven to 350 degrees. Coat 9x13 inch baking pan with nonstick cooking
spray. Place bread slices to fit in single layer into prepared pan. Sprinkle
with cinnamon. In bowl, combine eggs, milk, maple syrup, butter and vanilla.
Beat just until blended. Pour evenly over bread. Bake for 30 minutes, or
until firm to the touch. Serve hot, with additional maple syrup.

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[CnD] My English Muffin Pizzas

2020-08-08 Thread Helen Whitehead via Cookinginthedark

My English Muffin Pizzas
 When I make these, I prepare all the ingredients in advance, each in its
own covered dish, then I assemble them in whichever order I have all the
dishes lined up in.

1 pack of English muffins, cut in half
We get 6 in a pack here.
A jar or can of pizza sauce
Your favorite pizza toppings, sliced or diced Grated mozzarella cheese.
Parchment paper

Place parchment paper on cookie sheet.
Place muffin halves on top.
I usually spoon one tablespoonful of pizza sauce on each muffin half, One
you'd use to eat soup with.
Then, I start piling on my favorite toppings.
I use already cooked bacon,sliced pepperoni, ham, if I have it, diced
onions and peppers, sometimes, mushrooms,  and top that with the grated
mozzarella.
I just use as much of anything I want to, it's up to you of how much of
anything you wish to put on them.
I bake those at 350, for 15 minutes.
They are so good!

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[CnD] Baked Caramel French Toast From Arlene

2020-08-08 Thread Helen Whitehead via Cookinginthedark

Baked Caramel French Toast  From Arlene

presented by 3 Oaks Bed & Breakfast 

Topping: 
1 cup firmly packed brown sugar 
1/3 cup whipping cream 
6 Tbsp butter 
1 T corn syrup 

French Toast: 
3 eggs 
1 tsp vanilla 
1/2 cup milk 
1/4 tsp salt 
8 diagonal slices of French bread 

Spray a 9 x 13 glass baking dish with nonstick cooking spray. In a 
medium saucepan, combine all topping ingredients and mix well. Cook 
over medium heat until smooth, stirring constantly. DO NOT BOIL! 
Spread topping in baking dish. 

Beat eggs in shallow bowl. Add milk, vanilla, and salt; beat well. 
Dip each bread slice in the egg mixture, making sure all of the egg 
mixture is absorbed. Place bread slices over topping in sprayed 
baking dish. Cover and refrigerate overnight. 

To serve, heat oven to 400 degrees. Uncover baking dish; bake 20-25 
minutes or until bubbly and toast is golden brown. Let stand 3 
minutes. Invert onto large serving platter, scraping any extra 
caramel topping from baking dish onto toast. Serve immediately.

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[CnD] Baked Cinnamon French Toast From Mama Peach

2020-08-08 Thread Helen Whitehead via Cookinginthedark

Baked Cinnamon French Toast From Mama Peach

6 slices white bread
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup maple syrup
2 tablespoons butter, melted
1 teaspoon vanilla
Preheat oven to 350 degrees. Coat 9x13 inch baking pan with nonstick cooking
spray. Place bread slices to fit in single layer into prepared pan. Sprinkle
with cinnamon. In bowl, combine eggs, milk, maple syrup, butter and vanilla.
Beat just until blended. Pour evenly over bread. Bake for 30 minutes, or
until firm to the touch. Serve hot, with additional maple syrup.

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Re: [CnD] My Mommy's Baked Macaroni And Cheese

2020-08-08 Thread Helen Whitehead via Cookinginthedark

When I make mac and  cheese, I usually cook 2 cups of raw macaroni 
One would definitely be way too rich! I agree with  you there!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, August 8, 2020 4:28 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese

Sorry, I guess I can't read.  It doesn't sound like much macaroni, which
means this must be really rich.  I have to try it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Saturday, August 8, 2020 3:24 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese

The recipe reads
2 cups macaroni, cooked and drained
So if you need 2 cups of macaroni that's already cooked, that would be one
cup uncooked macaroni.
Hope this helps.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, August 8, 2020 12:03 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese

This sounds so incredibly good.  A question from somebody who doesn't make
Mac and Cheese very often.  Do you mean that the macaroni is 2 cups before
or after it is cooked?  I know this is a dumb question, but I haven't made
it in at least 20 years and didn't use a recipe back then, so I don't
remember what the proportions need to be.  My guess is 2 cups before cooking
it, but I am not sure. 

Thanks for a lovely recipe. .

-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Saturday, August 8, 2020 9:46 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] My Mommy's Baked Macaroni And Cheese

My Mommy's Baked Macaroni And Cheese

2 cups macaroni, cooked and drained

  2 1/2 cups shredded cheddar cheese

  3/4 cup shredded mozzarella cheese

  1 1/2 cups small curd cottage cheese

  1/2 cup sour cream

  1 egg

  salt and pepper to taste

  combine all ingredients.  bake in a 2 to 3 quart baking dish that has been
coated with vegetable cooking spray.  bake at 325 degrees for 35 minutes

This is so good!  Try it, you'll like it!  Enjoy.

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Re: [CnD] My Mommy's Baked Macaroni And Cheese

2020-08-08 Thread Helen Whitehead via Cookinginthedark

The recipe reads 
2 cups macaroni, cooked and drained
So if you need 2 cups of macaroni that's already cooked, that would be one
cup uncooked macaroni.
Hope this helps.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, August 8, 2020 12:03 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese

This sounds so incredibly good.  A question from somebody who doesn't make
Mac and Cheese very often.  Do you mean that the macaroni is 2 cups before
or after it is cooked?  I know this is a dumb question, but I haven't made
it in at least 20 years and didn't use a recipe back then, so I don't
remember what the proportions need to be.  My guess is 2 cups before cooking
it, but I am not sure. 

Thanks for a lovely recipe. .



-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Saturday, August 8, 2020 9:46 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] My Mommy's Baked Macaroni And Cheese

My Mommy's Baked Macaroni And Cheese

 

2 cups macaroni, cooked and drained

   

  2 1/2 cups shredded cheddar cheese

   

  3/4 cup shredded mozzarella cheese

   

  1 1/2 cups small curd cottage cheese

   

  1/2 cup sour cream

   

  1 egg

   

  salt and pepper to taste

 

  combine all ingredients.  bake in a 2 to 3 quart baking dish that has been
coated with vegetable cooking spray.  bake at 325 degrees for 35 minutes

 

This is so good!  Try it, you'll like it!  Enjoy.

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[CnD] list guidelines: all members please read!

2020-08-01 Thread Helen Whitehead via Cookinginthedark

Cooking in the Dark List Guidelines: 
1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it
takes to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding
the list with 10 to 20 recipes will ensure that many are deleted instead of
read. 
Imagine if every list member posted over 20 recipes each day...that would
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list.  Failure to do this may result in
suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

Cooking in the Dark List Information. 
To subscribe to the list, send a message to: 
cookinginthedark-requ...@acbradio.org and put the word subscribe in the
subject field.
To unsubscribe from the list,
Send a message to:  
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When you receive it, simply reply to it to complete the subscription or
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If you need to contact the owner of this list, Dale Campbell, please send a
message to: 
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or
cookinginthed...@att.net 

List moderators:
Marilyn Pennington
m51penning...@gmail.com
Helen Whitehead
hwhiteh...@cogeco.ca

 

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[CnD] How to unsubscribe from the cooking in the dark list.

2020-07-19 Thread Helen Whitehead via Cookinginthedark

To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or
unsubscription transaction.

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[CnD] Changing subject lines

2020-07-13 Thread Helen Whitehead via Cookinginthedark

Hello list members,
Please try to  remember to change the subject line.
I've seen several emails, with the subject line,  Reminder of list
guidelines: all members please read, when the content of the email was about
something else totally different than what the subject line was.

Change subject lines to reflect the body of the message
Thanks for your cooperation.
  

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[CnD] Reminder of list guidelines: all members please read!

2020-07-12 Thread Helen Whitehead via Cookinginthedark

Cooking in the Dark List Guidelines: 
1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it
takes to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding
the list with 10 to 20 recipes will ensure that many are deleted instead of
read. 
Imagine if every list member posted over 20 recipes each day...that would
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list.  Failure to do this may result in
suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

Cooking in the Dark List Information. 
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or
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Helen Whitehead
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Re: [CnD] Air Fryer

2020-07-10 Thread Helen Whitehead via Cookinginthedark

Yes, when I get my copy, I'll certainly post the air fryer recipes to the
list.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lois Swartz via Cookinginthedark
Sent: Friday, July 10, 2020 2:15 PM
To: cookinginthedark@acbradio.org
Cc: Lois Swartz 
Subject: Re: [CnD] Air Fryer

Helen, Will you post them to the list? I would like to have them also.

Lois

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Wednesday, July 08, 2020 5:54 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Air Fryer

When I get my copy, I'll type them out for you.
I'm still waiting for the Braille copy, but it might get here later since
I'm in Canada.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dena Polston via Cookinginthedark
Sent: Tuesday, July 7, 2020 10:15 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] Air Fryer

There are some air fryer recipes in the most recent Our Special magazine.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, July 07, 2020 11:17 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Air Fryer Recommendations?

I am sorry that I am bringing up this topic because I am sure everybody else
is sick of it.

But I am considering buying an air fryer and would like a recommendation.  I
can use a good accessible app, but my husband is low vision and does not
want to have to use an app.  It is important to him to be able to cook
pieces of chicken, not just thin pieces like wings.  We want to be able to
put enough food in it for both of us and not have to do a whole bunch of
batches for dinner.  Is this a tall order?

Thanks for any recommendations.

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Re: [CnD] Air Fryer

2020-07-08 Thread Helen Whitehead via Cookinginthedark

When I get my copy, I'll type them out for you.
I'm still waiting for the Braille copy, but it might get here later since
I'm in Canada.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dena Polston via Cookinginthedark
Sent: Tuesday, July 7, 2020 10:15 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] Air Fryer

There are some air fryer recipes in the most recent Our Special magazine.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, July 07, 2020 11:17 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Air Fryer Recommendations?

I am sorry that I am bringing up this topic because I am sure everybody else
is sick of it.  

But I am considering buying an air fryer and would like a recommendation.  I
can use a good accessible app, but my husband is low vision and does not
want to have to use an app.  It is important to him to be able to cook
pieces of chicken, not just thin pieces like wings.  We want to be able to
put enough food in it for both of us and not have to do a whole bunch of
batches for dinner.  Is this a tall order?

Thanks for any recommendations.

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Re: [CnD] To peel or not to peel

2020-06-19 Thread Helen Whitehead via Cookinginthedark

I peel regular sized carrots.
I also peel potatoes for making boiled or mashed ones, for baked, I don't
peel potatoes. When I make roast potatoes, and cut them in to wedges, I
don't always peel them either.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, June 19, 2020 1:21 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] To peel or not to peel

Hello, All!

Do you peel your regular sized carrots or leave them unpeeled?  When he was
alive, my friend Howard never peeled his carrots, but cooked them unpeeled.

Red potatoes, I cook them with the skin on.  I hardly buy russet potatoes
anymore.
The toughest thing to peel is ginger root because it ots irregular shape.
I find the best way to do it is with the mandoline on the thinnest
setting.  Still, some spots are hard to get at with a regular potato
peeler.  I do the best I can.

I know baby carrots are already peeled and ready to go.  I got some
regular-sized carrots for a change and they are slender, so when I take the
peel off, there is hardly enough carrot to taste.

I hope I didn't open a can of worms.

Best,
Marie
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Re: [CnD] "JUST PEACHY" FLUFF SALAD

2020-05-24 Thread Helen Whitehead via Cookinginthedark

Sugar, Teresa's question was at the bottom of this recipe. 
I've pasted it here for you just in case you didn't see it.

Hello sugar I hope this is not a stupid question but with the gelatin should it 
be prepared before it is mixed with the rest of the ingredients?
Or should you just mix it as is?--
sincerely,
teresa mullen

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Teresa Mullen via Cookinginthedark
Sent: Sunday, May 24, 2020 4:00 PM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: Re: [CnD] "JUST PEACHY" FLUFF SALAD

On Sun, May 24, 2020 at 12:32 PM Sugar Lopez via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> "JUST PEACHY" FLUFF SALAD
>
> There's a whole lot of peach flavor waiting for you in our "Just Peachy"
> Fluff Salad. This easy dessert is made from just 5 ingredients and can be
> thrown together just an hour before your next get-together - absolutely no
> baking or cooking involved!
>
> Serves 10
>
> Chill Time  1 Hr
>
>
>
> 1 (4-serving size) package peach gelatin
>
> 1 (21-oz) can peach pie filling
>
> 2 (8-oz) cans crushed pineapple, well drained
>
> 1 (8-oz) container frozen whipped topping, thawed
>
> 3 cups mini marshmallows
>
>
>
> In a large bowl, combine gelatin, pie filling, and pineapple; mix well..
> Gently stir in whipped topping and marshmallows.
>
>
>
> Refrigerate 1 hour, or until ready to serve. Keep refrigerated.
>
>
>
>
>
>
>
>
>
>
>
> "If we could look into each other's hearts and understand the unique
> challenges each of us faces, I think we would treat each other much more
> gently, with more love, patience, tolerance, and care."
>
>  I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar 
>
>
>
>
>
>
>
>
>
>
>
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
Hello sugar I hope this is not a stupid question but with the gelatin
should it be prepared before it is mixed with the rest of the ingredients?
Or should you just mix it as is?--
sincerely,
teresa mullen
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[CnD] Top 5 Ketchup Substitutes

2020-04-19 Thread Helen Whitehead via Cookinginthedark

Top 5 Ketchup Substitutes

by 
John Staughton (BASc, BFA)
last updated - January 28, 2020



The amount of 
sugar
 and 
sodium
 in ketchup can be quite high, especially in commercial varieties, thereby
making ketchup substitutes a necessary choice. Fortunately, there are
several
ketchup alternatives that make it easy to add the taste of 
tomato
 to a meal without all that unwanted sugar and 
salt.

Ketchup

Ketchup is one of the most commonly used condiments in the United States and
many other parts of the world. It is also an ingredient in many recipes and
is used as a base for sauces. Ketchup is usually made with some 
combination
 of these main ingredients  tomatoes (or tomato concentrate), 
vinegar,
sweeteners (such as sugar or high-fructose 
corn
 syrup), salt, and 
spices.

Best Ketchup Substitutes

Diabetics and people with 
heart
diseases may need to eliminate their consumption of sweeteners or salt, and
many other people are simply interested in limiting their intake of these
ingredients.
And for all of these reasons, here is a list of the best ketchup
substitutes, which include the use of tomato 
salsa,
tomato paste, tomato sauce, and 
apple cider vinegar.
You can also make your own ketchup at home!


Tomato Salsa

Most brands of salsa have little to no added sugars. Substitute an 
equal amount
 of mild salsa for ketchup in a recipe, or use salsa as a condiment in place
of ketchup.

Tomato Paste

This is an inexpensive tomato concentrate widely available in a can or a
squeeze tube. Spread tomato paste on a burger or hot dog, or use it in place
of
ketchup in cooking for a rich tomato flavor without any added sugar or
sodium.

Tomato Sauce

While some varieties of canned tomato sauce also have lots of salt or sugar,
many do not. You can replace ketchup with an equal amount of tomato sauce
in a recipe, or use it as a dip for fries and 
potatoes.

A jar of apple cider vinegar with whole and halved fresh apples and leaves

A jar of 
apple


Apple Cider Vinegar


Although there are no tomatoes in it, substituting apple cider vinegar in
recipes that call for ketchup 
can impart
 a tangy sweetness to the dish, while completely eliminating ketchups
problematic ingredients.

Make Your Own

Combine tomato paste, vinegar, sugar, salt, and spices in a saucepan and
simmer over the stove until it reaches a proper consistency. Making your own
ketchup
allows you to significantly reduce the levels of dangerous sweeteners and
sodium.

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Re: [CnD] QUAKER OAT BRAN MUFFINS

2020-04-15 Thread Helen Whitehead via Cookinginthedark

I, too, always bake my muffins and cookies, and even meat, at 350.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Kathy Brandt via Cookinginthedark
Sent: Wednesday, April 15, 2020 2:13 AM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
Subject: Re: [CnD] QUAKER OAT BRAN MUFFINS

I like the all bran recipe that’s on the box from Kellogg’s

I think 425° is way too much for a muffin; I always do them at 350.

> On Apr 14, 2020, at 8:53 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> QUAKER OAT BRAN MUFFINS  
> 
> Breads
> 
> 2 c. Quaker oat bran cereal (high fiber hot cereal)
> 
> 1/4 c. firmly packed brown sugar
> 
> 2 tsp. baking powder
> 
> 1/2 tsp. salt (optional)
> 
> 1 c. skim milk or 2% low fat
> 
> 2 egg whites, slightly beaten
> 
> 1/4 c. honey
> 
> 2 tbsp. vegetable oil
> 
> 
> 
> Heat oven to 425 degrees. Line 12 muffin cups with paper cups or spray
> bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add
> milk,
> 
> egg whites, honey, and oil. Mix just until dry ingredients are moistened.
> Fill muffin pans almost full. Bake 12-16 minutes or until golden brown.
> 
> 
> 
> VARIATIONS: Add to the batter any of the following: 1/4 cup raisins, 1/4 cup
> chopped nuts, 1/2 cup mashed bananas and 1/4 cup nuts, 1/2 cup fresh or
> frozen
> 
> blueberries, 1/2 cup chopped apple and 4 teaspoons cinnamon and 1/4 cup
> nuts.
> 
> 
> 
> :
> 
> 
> 
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[CnD] Questions about bran and recipe for bran muffins from Linda

2020-04-14 Thread Helen Whitehead via Cookinginthedark

Linda is having issues sending emails here, so I thought I'd forward her
question to you all.
I hope she'll get whatever replies,  you have, for her,  back.
Hello Fellow Cooks:

Can someone please post a recipe for bran muffins?  I just found out this
morning that bran muffins are one of my husband's favorite muffins, who knew
after almost 30 years of marriage.  I suppose this is the sort of info we
learn while in isolation...we must be running out of topics for
conversation.

Also, I don't know how bran is sold, is it like flour?  We have All-bran
buds, could these be used in a bran muffin recipe?

Thanks for any assistance,

Linda

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[CnD] Carrot Muffins with Raisins

2020-04-14 Thread Helen Whitehead via Cookinginthedark

I made these on Easter Monday, April 13, 2020.
They turned out good and moist.
I omitted the nutmeg and ginger.

Carrot Muffins With Raisins

1/2 c. cooking oil
2 eggs
1 c. sugar
3 grated carrots
1-1/3 c. flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 c. raisins

Soak raisins in hot water.
Mix oil, eggs and sugar until well mixed. Stir in carrot.

In separate bowl, combine next 6 ingredients. Drain and add raisins.

Mix well.

Add dry ingredients to wet ingredients. Mix well. Pour into 12 prepared

muffin pan cups.

Bake at 350 degrees for 15 to 20 minutes.

Source: Delicious Desserts

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[CnD] Slow Cooker Vegetable Beef Soup

2020-04-14 Thread Helen Whitehead via Cookinginthedark

Slow Cooker Vegetable Beef Soup

I made this on April 10, Good Friday, 2020.
It made quite a bit, but it was good. I froze what we didn't eat.

I omitted the celery, I didn't have any. Was going to substitute cabbage for
it, but my pot was getting full already.
I also didn't use the tomato sauce or the tomato paste, since I didn't have
any, but put a bigger can of diced tomatoes in it instead.
I did use fresh green beans, and I cubed up some steak, and peeled and cubed
up 2 large potatoes, and sliced 2 carrots, thinly,  rather than chopping
them. I also omitted the salt.

 
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Author Ashley Fehr
This slow cooker Vegetable Beef Soup is a hearty, healthy meal loaded with
protein and vegetables. Made with chunks of beef and all of your favorite
veggies!

Ingredients

. 1 Tablespoon oil
. 1 pound beef cubes
. 1 pound potatoes finely chopped (about 4 medium) . 2 large carrots peeled
and finely chopped . 2 ribs celery chopped . 1 small onion finely chopped .
14 ounces canned diced tomatoes . 1 1/2 cups chopped green beans fresh or
frozen . 4 cups low sodium beef broth . 1 cup tomato sauce . 2 Tablespoons
tomato paste . 2 teaspoons salt . 2 teaspoons minced garlic . 1 teaspoon
dried parsley . 1/4 teaspoon paprika . 1/4 teaspoon black pepper

Instructions

. In a large frying pan over high heat, fry beef in oil just until browned
on all sides. Add beef to a 6 quart slow cooker.
. Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato
sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow
cooker and stir to combine.
. Cover and cook on low for 8-9 hours, until beef and vegetables are tender.

Nutrition Information
Calories: 232, Carbohydrates: 21g, Protein: 23g, Fat: 6g, Saturated Fat: 1g,
Cholesterol: 46mg, Sodium: 1486mg, Potassium: 1353mg, Fiber: 5g, Sugar: 6g,
Vitamin A: 3965IU, Vitamin C: 25mg, Calcium: 88mg, Iron: 5.6mg

(Nutrition information provided is an estimate and will vary based on
cooking methods and brands of ingredients used.)


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[CnD] Carrot Muffins From Delicious Desserts

2020-04-14 Thread Helen Whitehead via Cookinginthedark

I made these yesterday.  I omitted the nutmeg and ginger.
They turned out good and moist.

Carrot Muffins From Delicious Desserts


1/2 c. cooking oil
2 eggs
1 c. sugar
3 grated carrots
1-1/3 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. raisins

Soak raisins in hot water.
Mix oil, eggs and sugar until well mixed; Stir in carrots.
In another bowl combine next 6 ingredients. 
Drain and add raisins; mix well. 
Add dry mixture to wet mixture, mix well.
Bake at 350 for 15 to 20 minutes.
Yield: 1 dozen  muffins.

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[CnD] All Members Please Read! Cooking In The Dark List Guidelines

2020-04-13 Thread Helen Whitehead via Cookinginthedark

Cooking in the Dark List Guidelines: 
1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it takes 
to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding the 
list with 10 to 20 recipes will ensure that many are deleted instead of read. 
Imagine if every list member posted over 20 recipes each day...that would 
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be 
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for 
approval and posting to the list.  Failure to do this may result in suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

Cooking in the Dark List Information. 
To subscribe to the list, send a message to: 
cookinginthedark-requ...@acbradio.org and put the word subscribe in the subject 
field.
To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the 
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or 
unsubscription transaction. 
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Re: [CnD] Baked Parmesan Sour Cream Chicken

2020-03-09 Thread Helen Whitehead via Cookinginthedark

I use cookie sheets all the time for cooking my meat. I just put foil down,
then on top of that, I put parchment paper, then you don't have to spray it.
I've also used cream of mushroom soup to coat meat with, and mayonnaise too,
but using  the mayonnaise, I then bread the meat. At least with the sour
cream, the breasts wouldn't be dry.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same
thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run
the risk of juices going everywhere? I bake chicken on my cookie sheet all
the time, but never with sour cream on it. Would anything bad happen if I
did this same recipe on a cookie sheet?
Thank you 
Cindy

On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a greased
> 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper
> until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the
> crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done and
the
> breadcrumbs are golden brown.
>
>
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-- 
Cindy Simpson
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[CnD] IRISH CHEDDAR AND BACON SODA BREAD From Dawn

2020-03-08 Thread Helen Whitehead via Cookinginthedark

IRISH CHEDDAR AND BACON SODA BREAD From Dawn


4 servings

 

INGREDIENTS

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon black pepper freshly ground

1/2 teaspoon granulated sugar

2 ounces sharp cheddar cut into 1/4 inch cubes (about 1/2 cup)

2 slices cooked bacon chopped

2 tablespoons green onions sliced

3/4 cup buttermilk

 

INSTRUCTIONS

Preheat oven to 400°F. Line a baking sheet with parchment paper, sprinkle a
small amount of flour onto the sheet where you will be placing the bread.
Cook the bacon over medium heat in a sauté pan until crispy on both sides,
about 2 minutes per side. Cool, chop and reserve the bacon. In a large bowl,
sift together the flour, baking soda, salt, black pepper, and sugar, whisk
together until combined. Add to the dry mixture the cheddar, bacon and green
onions, mix. Add the buttermilk to the flour mixture, mixing until combined.
Knead for 1-2 minutes, until the dough is hydrated and holds together. Form
dough into a round loaf and transfer to the floured parchment paper lined
baking sheet. Cut a cross into the top of the dough, about ½ inch deep and
2-inches long. Bake for 22 to 25 minutes, or until the soda bread is lightly
browned and sounds hollow when tapped on the bottom of the loaf. Serve warm!





Source: Jessica Gavin

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[CnD] IRISH SODA BREAD From Marilyn

2020-03-08 Thread Helen Whitehead via Cookinginthedark

IRISH SODA BREAD From Marilyn


 

1 tablespoon baking soda
1 tablespoon sugar
4 cups flour
1 1/3 teaspoons salt
1/4 teaspoon cream of tartar
2 cups buttermilk
1 tablespoon butter

Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make
a well in the center. Add buttermilk and mix lightly and quickly with a
fork.

Turn out onto a lightly floured board and knead for one minute. Shape into a
circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Slash a
large cross in the top.

Bake in a preheated 375°F oven for 40-45 minutes.

Cool on a wire rack. Brush top with butter while still warm. Cool before
slicing to serve.  

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Re: [CnD] Slow cooking

2020-02-22 Thread Helen Whitehead via Cookinginthedark

Marie, I'm in agreement with you.
I also have 2 Rival slow cookers, one from the eighties, which I believe is
a 3 quart one, and my 5 or 6 quart one is from the nineties, and they both
still work great! They only have low, medium and high on them  for settings.
I've also gone out and left it cooking with no fires, or damage to the
electrical cord, or cracked lids or anything of the kind.
I use mine for making soups, chili, spaghetti sauce, roasts with potatoes,
and/or veggies, I make stews, too. A friend sent me liners from the US, and
I love them! I'm in Canada, and I heard from someone, that Walmart sells
them here. My bigger slow cooker has a plastic lid, while the other one is a
glass one. Or ceramic, to match the insert, and both inserts can be removed
to wash.
They are both round. I love them! 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 1:48 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Slow cooking

Hello, everyone!!

 

I have been using slow cookers for forty years, and never had any of them
burn up.

They use no more power than a lightbulb, to be honest about it.

That is why it is perfectly safe to let it do its job whether or not you are

Home.  Low is around 250 degrees and high is

300 or so.  Like a slow oven, really.

I read that in the original Rival Crockpot Cookbook

Back in the 1980's, and that information has stayed with me

Ever since.  I don't have to monitor it so closely, either.

I never had a slow cooker boil over, either.   It is not supposed to.

 

Those of you who use one regularly know what I'm on about.

I have gone out with the pot on low and when I got home tired,

There is my food ready to eat.  I never, ever had a

Slow cooker catch fire or short out on me.  Not one.

I am cooking a roast now, with pearl onions and baby carrots

And some potatoes.  I did not put too much water

In the bottom, because I know there will be more liquid as the meat

Cooks.  I am going to make some gravy from that.

 

I use it at least once a month, when I

Really want to slow cook something.

 

The Hamilton Beach cooks slightly faster than the Rival

I used to have back in the 1980's.  But I just cook my roast the same

Way I did back in those days.

 

Marie

 

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Re: [CnD] Cooking tip on pans in oven

2020-02-18 Thread Helen Whitehead via Cookinginthedark

That's correct. No greasing the parchment and nothing sticks.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 5:28 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Cooking tip on pans in oven

Interesting. No greasing the parchment? And the food doesn't stick?

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Tuesday, February 18, 2020 8:39 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Cooking tip on pans in oven

This is what I do when cooking meat, or something frozen in the oven.
No cooking spray required.
Lay a piece of aluminum foil down on your cookie sheet or pan, then, on top
of that, put a piece of parchment paper. Make sure the whole pan is covered,
and you shouldn't have a mess of any grease underneath the foil. This works
especially with pork or chicken. But, when cooking 5  minute fries, made by
McCains, I just use parchment paper for those,I never  flip those,  or
meat.  

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[CnD] Cooking tip on pans in oven

2020-02-18 Thread Helen Whitehead via Cookinginthedark

This is what I do when cooking meat, or something frozen in the oven.
No cooking spray required.
Lay a piece of aluminum foil down on your cookie sheet or pan, then, on top
of that, put a piece of parchment paper. Make sure the whole pan is covered,
and you shouldn't have a mess of any grease underneath the foil. This works
especially with pork or chicken. But, when cooking 5  minute fries, made by
McCains, I just use parchment paper for those,I never  flip those,  or
meat.  

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Re: [CnD] Delicious Pork Chops

2020-02-17 Thread Helen Whitehead via Cookinginthedark

I've used this recipe for both pork chops and chicken. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, February 16, 2020 10:09 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Delicious Pork Chops

Delicious Pork Chops
4 pork chops
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup bread crumbs
Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a
greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till
tender.

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[CnD] Omelet Waffles From Dawn

2020-02-16 Thread Helen Whitehead via Cookinginthedark

Omelet Waffles

YIELDS: 1 SERVING

PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 10 MINS


INGREDIENTS

3 large eggs

Kosher salt

Freshly ground black pepper

2 tbsp. chopped ham

1/4 c. shredded Cheddar

2 tsp. Freshly chopped parsley

Cooking spray

 

DIRECTIONS

In a large bowl, beat eggs. Season with salt and pepper, then mix in ham,
cheddar, and parsley. Spray waffle iron with cooking spray and pour in egg
mixture. Cook on low until lightly golden and fluffy, 4 to 5 minutes. Serve
immediately.





Source: Delish

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[CnD] Pumpkin-Ginger Waffles From Dawn

2020-02-16 Thread Helen Whitehead via Cookinginthedark

I got a couple of waffle recipes from another list, for those of you who
have waffle irons.
I thought you might like some  recipes for making them.
Pumpkin-Ginger Waffles

YIELDS: 5

TOTAL TIME: 0 hours 30 mins


INGREDIENTS

1 1/4 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. ground ginger

1/2 tsp. cinnamon

1/4 c. finely chopped crystallized ginger

2 large eggs

3/4 c. Buttermilk

1/2 c. canned pumpkin puree

1/2 c. sugar

3/4 tsp. vanilla extract

3 tbsp. unsalted butter

 

DIRECTIONS

Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon
together in a large bowl. Remove 2 tablespoons of the flour mixture and toss
with crystallized ginger in a small bowl. Set aside. Whisk eggs, buttermilk,
pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture.
Stir in butter and fold in reserved crystallized-ginger mixture. Do not
overmix. Heat a waffle iron and make waffles, using about 1/2 cup batter per
each one. Keep warm in 200°F oven, if desired.





Source: Country Living

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[CnD] Three Pepper Cheese Salad

2020-01-29 Thread Helen Whitehead via Cookinginthedark

Three Pepper Cheese Salad

Serves 4

4 ounces mozzarella cheese, shredded

1 green pepper, sliced in thin strips

1 red pepper, sliced in thin strips

1 yellow pepper, sliced in thin strips

1 red onion, thinly sliced

Italian vinaigrette:

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried

1/3 cup olive oil

Salt and freshly ground pepper to taste

Place the mozzarella in a bowl with the peppers and onion. To make the 

vinaigrette, whisk together the mustard, vinegar and oregano in a 

small bowl. Whisk in the olive oil. The mixture should thicken 

slightly. Season with salt and pepper. Pour the vinaigrette over the 

peppers. This can be made up to twelve hours ahead. Roasted peppers 

can be substituted for the fresh peppers.

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[CnD] Gentle Reminder!

2020-01-22 Thread Helen Whitehead via Cookinginthedark

Hello Everyone:

Please try to remember to change the subject line, when discussing another
topic.
I see the subject line: A corn bread tip to go with the potatoes soup. When
list members are talking about cast iron skillets.
But thank you all for the useful information! I don't have a cast iron
skillet.

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Re: [CnD] Garlic Question

2020-01-20 Thread Helen Whitehead via Cookinginthedark

Absolutely!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, January 20, 2020 11:10 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Garlic Question

Ladies,


Just to clarify, I only need a tablespoon, so are you saying that for 
this recipe I would just dip into the jar and measure out a tablespoon, 
and add it in liquid and all?


Lisa


On 1/20/2020 9:52 AM, diane.fann7--- via Cookinginthedark wrote:
> Same here. I always use jarred garlic and never drain it.
>
> -Original Message-
> From: Cookinginthedark  On Behalf
Of
> Helen Whitehead via Cookinginthedark
> Sent: Monday, January 20, 2020 10:26 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] Garlic Question
>
> I never drain minced or pureed jarred garlic.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Lisa Belville via Cookinginthedark
> Sent: Monday, January 20, 2020 7:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: [CnD] Garlic Question
>
> Hi, all.
>
>
> I feel like I know the answer to this question, but wanted to be sure.
>
>
> I have a jar of minced garlic I'm using for a soup recipe.
>
>
> The garlic is in a water solution  like pimientos.  Do I include this
> solution when measuring the garlic?  The recipe only calls for a
tablespoon
> of garlic.  It's for a crock pot tomato soup recipe.
>
>
> I'm thinking not, but want to be sure.
>
>
> Thanks in advance for the help.
>
>
> Lisa
>
>
>
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Re: [CnD] Garlic Question

2020-01-20 Thread Helen Whitehead via Cookinginthedark

I never drain minced or pureed jarred garlic.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Lisa Belville via Cookinginthedark
Sent: Monday, January 20, 2020 7:56 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Garlic Question

Hi, all.

I feel like I know the answer to this question, but wanted to be sure.

I have a jar of minced garlic I'm using for a soup recipe.

The garlic is in a water solution  like pimientos.  Do I include this 
solution when measuring the garlic?  The recipe only calls for a 
tablespoon of garlic.  It's for a crock pot tomato soup recipe.

I'm thinking not, but want to be sure.

Thanks in advance for the help.

Lisa

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[CnD] FW: All Members Please Read! Cooking In The Dark List Guidelines

2019-12-30 Thread Helen Whitehead via Cookinginthedark

Cooking in the Dark List Guidelines: 
1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it takes 
to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding the 
list with 10 to 20 recipes will ensure that many are deleted instead of read. 
Imagine if every list member posted over 20 recipes each day...that would 
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be 
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for 
approval and posting to the list.  Failure to do this may result in suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

Cooking in the Dark List Information. 
To subscribe to the list, send a message to: 
cookinginthedark-requ...@acbradio.org and put the word subscribe in the subject 
field.
To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the 
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or 
unsubscription transaction. 
If you need to contact the owner of this list, Dale Campbell, please send a 
message to: 
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or
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List moderators:
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hwhiteh...@cogeco.ca

 

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[CnD] 5 Ways to Fix Dry and Crumbly Cookie Dough (Plus the Common Causes)

2019-12-04 Thread Helen Whitehead via Cookinginthedark

Hi everyone,
This happened to me this morning.
I made 4 dozen shortbread cookies, but, my dough was crumbly. I didn't know
what to do!  I almost called my friend Barb,  to see if she had a fix for
this problem.
But, then, I started grabbing handfuls of dough, and squeezing it, so I
could form the cookies in to balls, and it worked! I'm so pleased! I'm
taking them to my Braille group this afternoon.
So here are other fixes for crumbly cookie dough.
5 Ways to Fix Dry and Crumbly Cookie Dough (Plus the Common Causes)

Were you excited to eat some fresh baked cookies? Was everything going well
until you looked at your dough and saw that it was dry? It is crumbly and
tough rather than soft and pliable?

Dry cookie dough is never good! So what should you do? You dont want your
cookie efforts to go to waste! And baking dry cookie dough will likely lead
to tough dry cookies.

Luckily, there are a few things you can do to fix dry cookie dough. Your
cookies will be saved soon enough!

5 Ways to Fix Dry and Crumbly Cookie Dough (Plus the Common Causes)

Why Is the Dough Dry?

There are a few reasons why your cookie dough may be dry and crumbly rather
than holding together in a nice ball. Figuring out why the dough is dry may
help you determine how to fix it before you try to bake it.

1  Not Enough Fat

The most common reason for dry cookie dough is that there is not enough fat
in the dough. Either the recipe itself didnt call for enough fat or it was
just measured incorrectly.

Fat acts as a lubricant in cookie dough, greasing it up so that it is smooth
and pliable. Without enough fat, the dry ingredients will not be
sufficiently lubricated and may not bind together well. 


2  Not Enough Liquid

Some cookie dough recipes call for milk or water. If these were measured
incorrectly or omitted, the cookie dough will be too dry. Double check the
measurements of any liquid ingredients (including eggs and vanilla!) to see
if one of them is lacking. 

3  Too Much of the Dry Ingredients

Over measuring the dry ingredients will be a cause for the cookie dough to
become dry. Even something small like an extra ¼ cup of flour can be the
culprit of dry cookie dough.

Or maybe you added two tablespoons of baking powder instead of two
teaspoons- way too much! Excessive dry ingredients makes for excessively dry
dough.

4  Over Mixed

After you add all the ingredients into the bowl and start blending the
cookie dough, the flour will instantly begin to develop gluten. If you allow
the dough to mix, and mix and mixit will get tougher and harder as the
gluten in the flour develops more and more. This can make for hard, dry
dough.

5  Dried in Fridge

If you make your cookie dough ahead of time or you buy premade dough, it may
dry out in the fridge. The refrigerator is a very drying place as it is
constantly circulating air in order to remain cold. The air will quickly dry
any moisture in your cookie dough, changing the texture of the dough
completely.



How to Moisten Dry Cookie Dough

Now that you know why your cookie dough may have become dry, it is time to
fix the problem! Lets say goodbye to dry cookie dough and hello to soft,
tender cookies.

1  Add Liquid

If your cookie dough recipe already calls for a liquid such as milk, water,
eggs or egg whites, start trying to moisten your dough by adding 1 teaspoon
of the liquid at a time, mixing the dough briefly afterward.

Most basic liquids will not have much effect on the dough or the taste of
the cookies and will help your dough come back together into a workable
consistency.

If you need to add more than ¼ cup of liquid in order to soften the dough,
you may have made a mistake in the recipe elsewhere as this much extra
liquid may be means for concern. Add a little at a time, mix slowly and
assess your dough results.

This method also works well if your dough simply dried out in the fridge.
Refrigerators suck water out of the dough so adding water or milk back in
will help fix the problem that the fridge caused.

2  Add Some Fat

Adding fat to your cookie dough will definitely soften the dough. However,
you do not want to add too much as it will change the end texture of your
cookies.
Too much fat will cause your cookies to spread when baking and the grease to
separate from the cookie dough, causing for some oily cookies!


Whatever fat is used in your recipe, butter, vegetable oil or Crisco, add 1
teaspoon of the fat to the dough and gently knead the fat in with your
hands.

Using your hands to mix in the extra ingredient will prevent you from over
mixing the dough, causing it to be tough, while also blending in the fat
well.

3  Use Your Hands

If your dough looks just a little crumbly after being mixed, try using your
hands to blend the dough rather than a spoon or paddle attachment on a stand
mixer.

Your hands can really help bring a dough together in a gentle way, without
causing over mixing. You can also use your hands to scoop and form the
cookie dough balls,

Re: [CnD] Bisquick Cookies

2019-11-22 Thread Helen Whitehead via Cookinginthedark

Hello everyone, I've emailed Carol privately off list to notify her about
this thread of emails. .

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of vjack--- via Cookinginthedark
Sent: Friday, November 22, 2019 11:25 AM
To: cookinginthedark@acbradio.org
Cc: vj...@pacinfo.com
Subject: Re: [CnD] Bisquick Cookies

Thank you! 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Reinhard Stebner via Cookinginthedark
Sent: Thursday, November 21, 2019 9:28 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] Bisquick Cookies

This thread is getting out of hand can we get back on topic about cookies?

Sent from my iPhone

> On Nov 21, 2019, at 11:08 PM, Carol Ashland via Cookinginthedark
 wrote:
> 
> Okay, what television is most accessible? I use a BrailleNote Touch+, if
that helps. At present I don't have a TV capable of coping with the
all-digital format that the industry adopted many years ago.
> 
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Nov 21, 2019 8:43 AM, Marilyn Pennington
via Cookinginthedark  wrote:
>> 
>> Bisquick Cookies 
>> 
>> 
>> 1 Instant pudding/small package -- any flavor 
>> 3/4 cup Bisquick 
>> 1/4 cup Oil 
>> 1 Egg 
>> 
>> 
>> Combine all ingredients. Roll into balls and place on cookie sheet. 
>> Flatten slightly. Bake at 375 degrees for 7-8 minutes.  Enjoy. 
>> 
>> 
>> 
>> ___ 
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[CnD] Banana Chocolate Tea Bread From Mama Peach

2019-10-02 Thread Helen Whitehead via Cookinginthedark

Banana Chocolate Tea Bread From Mama Peach

1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
4 tablespoons cocoa
2 teaspoons baking soda
6 bananas, mashed
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup sour cream
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Cream together butter, sugar and eggs. Stir in flour, cocoa, baking soda and
cinnamon; blend well. Add vanilla, bananas, sour cream, nuts and chocolate
chips. Spoon batter into 2 greased and floured 8 by 3 by 2 inch loaf pans.
Bake at 350 degrees for 55 minutes, or until toothpick comes out clean. Cool
for 10 minutes before removing from pans.
Makes 2 loaves.


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[CnD] 7 Up Banana Bread From Neesie

2019-10-02 Thread Helen Whitehead via Cookinginthedark

I've never made this one, but it's in my banana bread collection.
7 Up Banana Bread From Neesie


4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups mashed bananas
1 cup 7-Up

Preheat oven to 350 degrees F. Stir together dry ingredients and set aside.

Cream butter and sugar in a large bowl. Add eggs, beating well after each
addition. Add

vanilla and bananas, mixing well. Add dry ingredients alternating
with the 7-Up, finishing with dry ingredients. Pour into 2 greased loaf
pans. Bake for 45

minutes, until a wooden pick inserted in the center comes out
clean. Cool in the pan for 10 minutes before removing and cooling
completely.

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Re: [CnD] bananna bread request

2019-10-02 Thread Helen Whitehead via Cookinginthedark

This is the exact same one I bake too. It's my favorite! I also omit nuts, 
since it's not one of my favorite ingredients to add to bake goods.
I make this for everyone! And they all love it! It's so moist!

-Original Message-
From: L Urie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 2, 2019 4:08 PM
To: cookinginthedark@acbradio.org
Cc: L Urie 
Subject: Re: [CnD] banana bread request

I've tried several banana bread recipes but I always come back to this one.  My 
favourite by far.  I cut the cinnamon in half and omit the nuts because of 
allergies.


Banana Bread

1/2 c. butter
2 eggs
1 c. white sugar
1 tsp. vanilla extract
1 c. ripe mashed bananas
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1-1/2 c. sifted flour
1/2 c. chopped walnuts (optional)

Preheat oven to 350°F.
Mix: butter, eggs, sugar, vanilla in a bowl and mix until creamy.
Add: bananas, cinnamon and mix well.
Add: baking soda, salt, sour cream, flour, mix until all smooth.
Pour into a greased and floured 8-4 inches loaf pan.
Bake at 350°F for 1 hour until done.


On 2019-10-02 3:58 p.m., Drew Hunthausen via Cookinginthedark wrote:
> Dear list,
>
> Can all of you wonderful bakers please share your banana  bread recipies?
> I'm looking for recipies that don't have a ton of different ingredients.
> Thanks so much
>
>
>
>
>
> Drew Hunthausen
>
> The No Excuses Blind Guy
>
> #1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
>
> & International Best Selling Author
>
>
>
> Get my free guide, The Five Keys To Living A No Excuses Life Filled
> With Joy, Peace, and Prosperity!
>
> http://DrewsInspirations.com 
>
>
>
> To book Drew for your event go to
>
> http://bookdrew.com 
>
> (714) 296-7111
>
>
>
> With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
>
> http://NoExcusesBlindGuy.com
>
>
>
>
>
>
>
>
>
> ___
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Re: [CnD] Slow Cooker Ham With Ginger Ale

2019-09-28 Thread Helen Whitehead via Cookinginthedark

Hi Deb,
I used a cooked ham. Like Dale said, it makes it very tender and takes a lot of 
the sodium out. Try it! I will try it with coke, too, sometime.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 28, 2019 9:02 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Slow Cooker Ham With Ginger Ale

Hi Helen,

Thanks so much for this recipe!  My husband and I used to love ham, and I 
especially liked the sandwiches we made from it.  But everything seems so salty 
now that we eat less salt.  I'm going to try this.  As my husband and sometimes 
me are out and in right now due to a family illness, it'll be something quick 
we can fix when we get home late at night.  And it'll smell good when we come 
back in from a visit on the day it's cooking.

One question though:  you did use uncooked ham, right?  Was it a particular 
brand?  My husband doesn't have much of a sense of taste so it's so hard to 
find things that he can taste and really enjoy.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Friday, September 27, 2019 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Slow Cooker Ham With Ginger Ale

Slow Cooker Ham With Ginger Ale

I made this on Sunday, September 22, 2019.
I put a boneless half ham, about 3 or 4 pounds in the slow cooker.
Then, I sprinkled some brown sugar on top.
On top of that, I poured a can of ginger ale.
I cooked it on low, for 7 hours.
It turned out very tender, and the ginger ale took a lot of the saltiness away.
I'd make it again!

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[CnD] Slow Cooker Ham With Ginger Ale

2019-09-27 Thread Helen Whitehead via Cookinginthedark

Slow Cooker Ham With Ginger Ale

I made this on Sunday, September 22, 2019.
I put a boneless half ham, about 3 or 4 pounds in the slow cooker.
Then, I sprinkled some brown sugar on top.
On top of that, I poured a can of ginger ale.
I cooked it on low, for 7 hours.
It turned out very tender, and the ginger ale took a lot of the saltiness
away.
I'd make it again!


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[CnD] Classic Sloppy Joes

2019-09-26 Thread Helen Whitehead via Cookinginthedark

This was dinner today.
It was good!
 
Classic Sloppy Joes 

Recipe By Kraft
Prep Time
30min.  
Total Time
30min.  
Servings

8 servings, 1 sandwich each  

 Sloppy joes are a family favourite and this classic easy-to-make recipe is
sure to please. Sandwiched in buns, sloppy joes only need a salad to
complete the meal. 

What You Need
1 lb. (450 g)  extra-lean ground beef
1 small  onion, chopped
1/3 cup chopped green peppers
1-1/2 cups Heinz Tomato Ketchup
1 Tbsp. Lea & Perrins Worcestershire Sauce
2 tsp.  brown sugar 
8   sandwich buns 

Make It


Brown meat with onions and peppers in large nonstick skillet, stirring
frequently.  
Add ketchup, Worcestershire and sugar; mix well.  Simmer on medium-low heat
10 min. or until slightly thickened, stirring occasionally.  
Fill buns with meat mixture just before serving.  

 Kitchen Tips
 Nutrition 

Substitute

Prepare using ground chicken or pork. 

Special Extra

Add shredded lettuce, chopped tomatoes and/or your favourite Kraft Shredded
Cheese to the sandwich filling.  

Special Extra

Substitute Heinz Chili Sauce Chunky with Sweet Peppers for the ketchup.

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[CnD] Oven Denver Omelet: Sorry for the repost

2019-09-26 Thread Helen Whitehead via Cookinginthedark

Sorry for the repost, but I didn't see it come in  yet.
This was my dinner yesterday.
 Oven Denver Omelet

I made this on Wednesday, September 25, 2019.

I just used milk, because I didn't have any half and half.
It was really good!
I'd make it again!
 

8 eggs

1/2 cup half and half

1 cup shredded cheddar cheese

1 cup finely chopped cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

 

In a bowl, beat the eggs and cream until light and fluffy.

Stir in the cheese, ham, green pepper and onion.

Pour into a greased 9" square baking dish.

Bake at 400F for 25 minutes or until golden brown.

 

Serves 4-6

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[CnD] Oven Denver Omelet

2019-09-25 Thread Helen Whitehead via Cookinginthedark

This was dinner today.
It was really good! I've never made an omelet in the oven before.

Oven Denver Omelet

 

8 eggs

1/2 cup half and half
I used milk, I didn't have half and half

1 cup shredded cheddar cheese

1 cup finely chopped cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

 

In a bowl, beat the eggs and cream until light and fluffy.

Stir in the cheese, ham, green pepper and onion.

Pour into a greased 9" square baking dish.

Bake at 400F for 25 minutes or until golden brown.

 

Serves 4-6

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Re: [CnD] Oatmeal raisin muffins Recipe: RAISIN OATMEAL MUFFINS From Jan From Mass

2019-08-29 Thread Helen Whitehead via Cookinginthedark

Hi Blaine, I haven't made these, but they do sound good.
If you try them, let us know how they turn out for you!
RAISIN OATMEAL MUFFINSFrom Jan From Mass


1 cup quick cooking oats
1 cup buttermilk
1 egg
1/2 cup brown sugar, packed
1/2 cup melted butter or vegetable oil
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 to 3/4 cup raisins, craisins or currants


Preheat oven to 400°F degrees.
Note: If buttermilk is not on hand, 1/2 cup milk and 1/2 cup sour cream or 
yogurt may be substituted. Try different flavors of yogurt for new flavor 
variations!

Pour the buttermilk (or other liquid) over oatmeal and allow to soak while 
mixing the dry ingredients. Add egg and sugar to the oatmeal mixture and 
combine well.

Note: If desired, soak raisins, craisins or currants in 2 tablespoons rum 15 
minutes before mixing into batter to plump, refresh and add extra flavor.
They can also be heated in water in the microwave for 30 seconds or so for a 
similar effect.

In a medium bowl, combine the dry ingredients and mix together well. Pour in 
the melted butter or vegetable oil; stir. Add raisins, craisins, currants (or a 
mixture of these). Combine all ingredients and stir together just until mixed.

Bake for 15-20 minutes. Makes 12-14 medium or 6 Texas style muffins.

-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, August 28, 2019 10:58 PM
To:  
Cc: Blaine Deutscher 
Subject: [CnD] Oatmeal raisin muffins Recipe

Good evening

I love oatmeal raisin cookies and was wondering if anyone might have a muffin 
recipe like this? I also was pondering this list with the advances in so many 
different apps and google if it will stick around? I know for me personally I 
haven’t been around much lately as I haven’t been doing a lot of cooking, but 
like how when people post recipes it’s usually tried and true over just looking 
up something online and submitting it to the list.

I’m looking forward to making pie as the fall season is upon us and before we 
know it Thanksgiving (for Canadians).

Take care everyone and I look forward to contributing in future discussions.
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[CnD] All Members Please Read! Cooking In The Dark List Guidelines

2019-08-19 Thread Helen Whitehead via Cookinginthedark

Cooking in the Dark List Guidelines: 
1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it takes 
to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding the 
list with 10 to 20 recipes will ensure that many are deleted instead of read. 
Imagine if every list member posted over 20 recipes each day...that would 
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be 
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for 
approval and posting to the list.  Failure to do this may result in suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

Cooking in the Dark List Information. 
To subscribe to the list, send a message to: 
cookinginthedark-requ...@acbradio.org and put the word subscribe in the subject 
field.
To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the 
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or 
unsubscription transaction. 
If you need to contact the owner of this list, Dale Campbell, please send a 
message to: 
cookinginthedark-ow...@acbradio.org
or
cookinginthed...@att.net 

List moderators:
Marilyn Pennington
m51penning...@gmail.com
Helen Whitehead
hwhiteh...@cogeco.ca

 

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[CnD] Welcome Back Dixie! and it's just been quiet lately

2019-08-19 Thread Helen Whitehead via Cookinginthedark

Hello Dixie! I remember you being here a few years ago. It's nice to see you
back on this list again!
And just in case I've missed welcoming anyone else, recently, I'd also like
to welcome any other new members   too!
Just want to reassure everyone that everything is still good!  it's been
quiet lately.
Happy cooking everyone!
  

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[CnD] A couple of list Guideline reminders

2019-08-12 Thread Helen Whitehead via Cookinginthedark

Hello everyone:
 First, I'd like to thank everyone who is contributing to the list with
recipes, and/or ideas.
Also, just a reminder, remember to change the subject line, to reflect the
body of the message. I saw the subject line gadgets, and people were
discussing labeling. Also, please don't thank people on list. We have a
couple of hundred members here. so if you wish to thank someone on list, why
not do it off list. And, you never know! You might just make a new friend
that way.

Thank you all for reading.
Happy cooking! Everyone!


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Re: [CnD] Helen's Favorite Shepherd's Pie

2019-08-11 Thread Helen Whitehead via Cookinginthedark

You could use any vegetable you like, peas, or mixed, or peas and carrots, I 
just like adding corn,  so it makes a one pan meal. Glad you like it!

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, August 10, 2019 10:12 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: [CnD] Helen's Favorite Shepherd's Pie

I got this one from Helen and this one is wonderful.

Helen's Favorite Shepherd's Pie

1 pound ground beef

1 onion, diced

A can of corn, or frozen corn

A can of Franco American beef gravy or a can of Campbell's mushroom soup Mashed 
potatoes Salt and pepper to taste.

Fry ground beef up with onion.

Peel and cube potatoes, cook, and mash. Add butter to potatoes, I don't usually 
add milk to them.

Put ground beef in the bottom of a 9 by 13 pan.

Then, top  with  corn,  add gravy/soup, and top with mashed potatoes. 

I've never tried it with cheese yet.

If you want the potatoes to be crispy on top, don't cover with foil.

Bake for about 30 to 35 minutes, until heated through, at  350degrees.
Enjoy.

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[CnD] UPDATED SHEPHERD'S PIE From Marilyn

2019-08-10 Thread Helen Whitehead via Cookinginthedark

UPDATED SHEPHERDS PIE From Marilyn


Prep Time:
30 min
Total Time:
50 min
Makes:
6 servings, about 1-1/2 cups each
What You Need

1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, thawed
3/4 cup reduced-sodium beef broth
2 Tbsp. ketchup
Make It

PLACE potatoes and garlic in large saucepan; add enough water to cover.
Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are
tender. Drain; return to saucepan. Add sour cream; mash potatoes until
smooth. Stir in 1/4 cup of the cheese.

PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour;
cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch
square baking dish; cover with potatoes.

BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2
min. or until cheese is melted.  From Helen.


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[CnD] Home Fried Potatoes Recipe

2019-08-10 Thread Helen Whitehead via Cookinginthedark

Home Fried Potatoes Recipe

1 1/2 pounds Gold or red skinned potatoes
3 tablespoons butter or margarine, divided
1 dry yellow onion, chopped fine
Kosher salt and freshly ground pepper to taste
medium heavy skillet
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch 
square pieces. In a heavy skillet, melt 1 tablespoon or butter and saute 
onions
for approximately 5 minutes, or until the onions are lightly browned. Add 2 
tablespoons of butter and diced potatoes, and stir to mix onions and 
potatoes.

. Cook over medium heat until golden brown, approximately 6 to 7 minutes. 
Flip and cook an additional 6 to 7 minutes until golden brown.
. Salt and pepper to taste.

*To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut 
potatoes into quarters. Place potatoes in a large sauce pan filled with 
enough cold
water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and

cook 20 minutes or until tender. Drain.

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[CnD] SKILLET RED POTATOES From dawn

2019-08-10 Thread Helen Whitehead via Cookinginthedark

SKILLET RED POTATOES From dawn

 
Ingredients
6 medium red potatoes, cooked and cut into 1/2-inch chunks
6 Tablespoons olive oil
1 1/2 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon paprika
 
Instructions
In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes,
stirring occasionally. Stir in remaining ingredients; cook and stir 5
minutes longer or until potatoes are browned and tender.


Source: Six Sisters' Stuff

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[CnD] 20 Minute Potato Salad

2019-08-10 Thread Helen Whitehead via Cookinginthedark

20 Minute Potato Salad

The perfect accompaniment for any barbecue or picnic.

2 lbs. red potatoes; diced
1/4 cup chopped green onions
1 bell pepper; diced
1/2 cup mayonnaise
1 Tbsp. mustard

Boil potatoes over medium-high heat for 12 minutes until 
fork tender. Drain. Toss in remaining ingredients and chill.
Makes 6 servings.

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[CnD] Potato and Pickle Salad

2019-08-10 Thread Helen Whitehead via Cookinginthedark

Potato and Pickle Salad


YIELD: 4 servings

ingredients
1 1/2 pounds small tri-colored potatoes
1/2 cup
mayonnaise
1/4 cup chopped sweet pickles
3 tablespoons
pickle
juice
1 tablespoon yellow mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 medium red onion, thinly sliced
5 hardboiled
eggs,
chopped
2 tablespoons chopped fresh
parsley,
for garnish
Paprika, for
garnish

Directions
Place the potatoes in a large pot and cover with cold water by 1 inch. 
Bring to a boil over medium-high heat. Cook the potatoes until they fall off

a
fork easily, 20 to 28 minutes;
drain
and set aside. When cool enough to handle, slice the
potatoes
in half.

In a large bowl, mix together the mayonnaise, pickles, pickle juice,
mustard,
salt and pepper to form a dressing. Add the potatoes, the red
onions
and eggs, and gently fold together to coat with
dressing.
Taste, and adjust the seasoning as needed. Garnish with parsley and
paprika.

Originally from FoodNetwork.com

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[CnD] Braised Red Potatoes with Lemon and Chives From Jan B

2019-08-10 Thread Helen Whitehead via Cookinginthedark

Braised Red Potatoes with Lemon and Chives

SERVES 4 TO 6

RECIPE DETAILS

Timeline

 10 minutes to prepare ingredients and bring potatoes to simmer

 15 minutes to cook potatoes covered

 15 to 20 minutes to cook potatoes uncovered (mince garlic while this is
happening)

 5 minutes to brown and finish potatoes

Essential Tools

 12-inch nonstick skillet with lid (Dont try this recipe in a conventional
pan; the potatoes will stick.)

Substitutions & Variations

 If you prefer, replace the lemon juice with vinegar and finish the
potatoes with another fresh herb (parsley or cilantro are particularly good
choices).

 Add a pinch of cayenne pepper to the garlic mixture for a bit of heat.

Use small red potatoes measuring about 1½ inches in diameter.

1½ pounds small red potatoes, unpeeled, halved

2 cups water

3 tablespoons unsalted butter

3 garlic cloves, peeled

3 sprigs fresh thyme

¾ teaspoon salt

1 teaspoon lemon juice

¼ teaspoon pepper

2 tablespoons minced fresh chives

1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick
skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over
medium-high heat. Reduce heat to medium, cover, and simmer until potatoes
are just tender, about 15 minutes.

2. Remove lid and use slotted spoon to transfer garlic to cutting board;
discard thyme. Increase heat to medium-high and vigorously simmer, swirling
pan occasionally, until water evaporates and butter starts to sizzle, 15 to
20 minutes. When cool enough to handle, mince garlic to paste. Transfer
paste to bowl and stir in lemon juice and pepper.

3. Continue to cook potatoes, swirling pan frequently, until butter browns
and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off
heat, add chives and garlic mixture and toss to thoroughly coat. Serve
immediately.

BRAISED RED POTATOES WITH DIJON AND TARRAGON

Substitute 2 teaspoons Dijon mustard for lemon juice and 1 tablespoon minced
fresh tarragon for chives.

BRAISED RED POTATOES WITH MISO AND SCALLIONS

Reduce salt to ½ teaspoon. Substitute 1 tablespoon red miso for lemon juice
and 3 scallions, sliced thin, for chives.

>From 100 Recipes

By America'S Test Kitchen

The Absolute Essentials CLASSIC RECIPES THAT REALLY MATTER

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[CnD] Manhattan Hot Shot Sandwich From Dawn: for Pamela

2019-08-10 Thread Helen Whitehead via Cookinginthedark

Pamela, here is a recipe I found on another list, using potatoes.
Manhattan Hot Shot Sandwich
Servings: 1


Ingredients:
4 ounces cooked sliced roast beef, roast turkey, roast pork, or roast
chicken, warmed
1 to 1-1/2 cups hot mashed potatoes
4-6 ounces hot gravy (appropriate for the meat, such as beef gravy on beef)
1 slice soft white or whole wheat bread


Method:
Place bread on plate and cover with mashed potatoes, a little of the gravy,
the meat, and the rest of the gravy. Serve hot with a side salad or hot
vegetable to make a meal.



Source: Palatable Pastime
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Re: [CnD] No Emails

2019-08-10 Thread Helen Whitehead via Cookinginthedark

Hi Donnie, the list  has just been quiet. NO worries.
You're good!
-Original Message-
From: Donnie Parrett via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, August 10, 2019 7:38 AM
To: cookinginthedark@acbradio.org
Cc: Donnie Parrett 
Subject: [CnD] No Emails

Should I be getting emails from this group? I have been signed up for 3 days 
and the only thing I've gotten was 1 email from Helen.
Am I supposed to do something that I am not doing? Or, am I doing something 
that I shouldn't do?
Please advise.

Thanks,
Donnie

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Re: [CnD] New/Old Member

2019-08-09 Thread Helen Whitehead via Cookinginthedark

Welcome back Donnie. I'm still the moderator. Nice to have you back again!

-Original Message-
From: Donnie Parrett via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, August 9, 2019 5:52 AM
To: cookinginthedark@acbradio.org
Cc: Donnie Parrett 
Subject: [CnD] New/Old Member

My name is Donnie and I live in southeast Kentucky. I was in this group about 
20 years ago and I ended up losing contact with it. But, now I'm back and I 
look forward to receiving all the posts from this list.

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Re: [CnD] Chicken and Rice Casserole Recipe | Taste of Home

2019-08-06 Thread Helen Whitehead via Cookinginthedark

Here is the recipe for you all.
Chicken and Rice Casserole



Ingredients

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
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 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

Directions
Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 
ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt.
Pour over chicken mixture and toss to coat.
 Sprinkle with potato chips and paprika. Bake until heated through, about 1 
hour.

Test Kitchen Tips
This is a great recipe for using up leftover chicken or even a rotisserie 
chicken!

Nutrition Facts
1 cup: 439 calories, 26g fat (5g saturated fat), 51mg cholesterol, 804mg 
sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.

-Original Message-
From: Jessica Dail via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, August 5, 2019 1:05 PM
To: Cooking in the dark email list 
Cc: Jessica Dail 
Subject: [CnD] Chicken and Rice Casserole Recipe | Taste of Home

Hi,
I was going through my emails, and found this recipe.
It sounds so good!
I saved it to my favorite recipe app, which is Paprika 3, if anyone is curious.

Thanks,

Jessica

https://www.tasteofhome.com/recipes/chicken-and-rice-casserole/


Sent from my iPad
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Re: [CnD] Jumbo sugar cookies

2019-07-25 Thread Helen Whitehead via Cookinginthedark

Jimmies must be an American term. I only know of sprinkles, here in Canada, eh?

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 25, 2019 7:08 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Jumbo sugar cookies

Yeah, I know what you mean.  I had always heard of sprinkles but never jimmies. 
 
Sent: Wednesday, July 24, 2019 2:21 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Jumbo sugar cookies

Jimmies are sprinkles. When I moved to MA from NC, people thought I was from 
outer space because I didn't know what jimmies were. They put them on ice  
cream. 

Diane

-Original Message-
From: Deborah Barnes via Cookinginthedark 
Sent: Wednesday, July 24, 2019 1:42 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Jumbo sugar cookies

What is Jimmies?

Reminds me of some sugar cookies I used to be able to get.  They had chocolate 
on one side and were just sugar cookies on the other half.  I loved them!

Deb B.

-Original Message-
From: ann ann via Cookinginthedark 
Sent: Wednesday, July 24, 2019 12:45 PM
To: cookinginthedark@acbradio.org
Cc: ann ann 
Subject: Re: [CnD] Jumbo sugar cookies

Where do we find the recipe?


Thanks,

~Ann




On 7/24/2019 12:42 PM, Jeanne Donovan via Cookinginthedark wrote:
> Someone  posted a recipe for Jumbo Sugar Cookies and I've made them 3 times.
> They are very good and they travel pretty good. My grandchildren were 
> here from Tennessee and we made a batch. We added mini chocolate chips 
> and put a lemon glaze on top. Of course we had to sprinkle jimmies 
> over them.. It's a keeper!
>
> Jeanne D.
>
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Re: [CnD] Shipwreck

2019-07-16 Thread Helen Whitehead via Cookinginthedark

I would also try it with cream of mushroom soup, I always have both kinds of 
soup here.

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 15, 2019 8:56 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner 
Subject: Re: [CnD] Shipwreck

I made this with cream of mushroom soup and it turned out really well.

Sent from my iPhone

> On Jul 15, 2019, at 8:35 PM, Anna Galassi via Cookinginthedark 
>  wrote:
>
> Hi, is there a different kind of soup that I could use? I'm not a big tomato 
> soup fan.
> Anna
>
> -Original Message----- From: Helen Whitehead via Cookinginthedark
> Sent: Monday, July 15, 2019 8:43 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: [CnD] Shipwreck
>
> SHIPWRECK
>
>
> 2 large onions
> 2 cups medium potatoes
> 1 lb. Ground beef
> ½ cup long grained rice
> 1 cup chopped celery
> 1 can boiling water
> 1 can tomato soup
> salt and pepper
>
> Peel onions and slice over bottom of 2 quart casserole.
> Sprinkle with salt and pepper. Slice potatoes over onions.
> Salt and pepper. Pat ground beef over. Sprinkle with salt and pepper.
> Put rice on next, followed by celery.
> Mix soup and water together. Pour over top. Bake, covered, in 350
> degree oven for 2 hours.
> I only cook this for one hour.
>
>
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>
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Re: [CnD] Shipwreck

2019-07-16 Thread Helen Whitehead via Cookinginthedark

I don't see why not, you'd just have one less layer.   Or? You could possibly 
use another vegetable you like, instead.

-Original Message-
From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 16, 2019 7:55 AM
To: cookinginthedark@acbradio.org
Cc: Holly Anderson 
Subject: Re: [CnD] Shipwreck

If you don't like onions, could you make it without them? It sounds really good 
otherwise.
Holly


Sent from my iPhone

> On Jul 15, 2019, at 10:43 AM, Helen Whitehead via Cookinginthedark 
>  wrote:
>
>SHIPWRECK
>
>
> 2 large onions
> 2 cups medium potatoes
> 1 lb. Ground beef
> ½ cup long grained rice
> 1 cup chopped celery
> 1 can boiling water
> 1 can tomato soup
> salt and pepper
>
> Peel onions and slice over bottom of 2 quart casserole.
> Sprinkle with salt and pepper. Slice potatoes over onions.
> Salt and pepper. Pat ground beef over. Sprinkle with salt and pepper.
> Put rice on next, followed by celery.
> Mix soup and water together. Pour over top. Bake, covered, in 350
> degree oven for 2 hours.
> I only cook this for one hour.
>
>
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>
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