Re: [CnD] Fruit Cobbler in the Crockpot update

[Susie Stageberg via Cookinginthedark]

I would guess that the Crockpot is never going to give you a  topping with 
crunch. 
Susie


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 31, 2016 2:44 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] Fruit Cobbler in the Crockpot update

For us anyway this recipe tasted good but the topping mixture became part of 
the fruit rather than having any crunch on top.
I'm going to play with it further to achieve the outcome I'm wanting.
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Re: [CnD] SWEET AND SPICY PECANS

[Susie Stageberg via Cookinginthedark]

When they say "cane sugar" do they just mean regular white sugar?

Susie


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 26, 2016 9:30 AM
To: CND
Cc: Sugar
Subject: [CnD] SWEET AND SPICY PECANS

SWEET AND SPICY PECANS

"These flavor-infused pecans somehow manage to be crunchy, sweet, savory, and 
spicy - all at the same time. It's a dangerously addictive combination that 
also happens to play well with just about every cocktail it meets. For pretty 
party favors or stocking stuffers, package these fragrant nibbles in sheer 
organza or cellophane bags tied with colored ribbons. Shake it up with a mint 
julep."

4 cups pecan halves
1/3 cup natural cane sugar
2 tablespoons chopped fresh rosemary
1 tablespoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract

Preheat the oven to 400 degrees F.

Spread the pecans on a rimmed baking sheet and place in the oven to lightly 
toast, 5 to 7 minutes.

While the pecans are toasting, combine the cane sugar, rosemary, salt, black 
pepper, and cayenne in a bowl and stir to mix. Place the butter and vanilla in 
a separate bowl, remove the pecans from the oven and add them to the butter and 
vanilla mixture, tossing to coat. Add the spice mixture and toss again to coat 
evenly.

Return the pecans to the baking sheet, spread them evenly, and bake for 8 to
10 minutes more, until toasted and fragrant, stirring halfway through.
Sprinkle with additional salt, if desired. Let cool completely-they will get 
crispy after they cool-before storing in an airtight container until ready to 
serve, or for up to 1 week.

(note)
As a blind individual I will remove the tray after time given above and taste a 
pecan or two to make sure they are toasting or toasted enough. This is one of 
those recipes that when toasting nuts it is a taste as you go thing.
But with some patience and time and practice you will get it right, I do pretty 
good..smile Isn't testing new recipes always so much fun?smile Good luck and 
again keep checking your nuts for the right amount of toastiness you desire..it 
can be done"

VARIATIONS:
Mix things up by flavoring the nuts with different combinations of herbs and 
spices.

"Let the morning bring me word of your unfailing love, for I have put my trust 
in you. Show me the way I should go, for to you I entrust my life" ( Psalm 
143:8).
-Sugar






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Re: [CnD] BASIC BROWNIES

[Susie Stageberg via Cookinginthedark]

Sugar, I have made these many times; it's my go-to recipe when I have to bring 
treats. They never fail. Do NOT overbake.

Susie


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 24, 2016 4:27 PM
To: CND
Cc: Sugar
Subject: [CnD] BASIC BROWNIES

BASIC BROWNIES

These come out great everytime I make them sugar
1 1/3 cups all purpose flour
2 cups sugar
3/4 cup baking cocoa
1 tsp. baking powder
1/2 tsp. salt
2/3 cup vegetable oil
4 eggs, slightly beaten
2 tsp. vanilla

Preheat oven to 350.  Lightly spray a 9x13" baking dish with cooking spray.
In a mixing bowl, combine flour, sugar, cocoa, baking powder, salt.  In another 
bowl, combine oil, eggs, vanilla.  Add wet ingredients to dry ingredients.  Mix 
just until combined, do NOT overmix.  Spread into prepared baking dish.  Bake 
20-25 minutes or until a toothpick inserted near center tests clean.  

"Let the morning bring me word of your unfailing love, for I have put my trust 
in you. Show me the way I should go, for to you I entrust my life" ( Psalm 
143:8).
-Sugar






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Re: [CnD] looking for

[Susie Stageberg via Cookinginthedark]

Jeanne, I just downloaded Peg Bracken's book in .brf, so it's available in all 
Bookshare's usual formats.

Susie


-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 9:15 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: Re: [CnD] looking for

Hello,
The I hate to Cook book is only available in recorded (rc) from your state 
library and only daisy audio on Bookshare.
 Jeanne

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 8:51 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] looking for

I hope someone has that; I would love a fresh copy in .txt or .brl or .brf.  
Don't matter what format.

Marie



-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] looking for

I'm looking for a text copy of the "I Hate To Cook" book.  I could probably get 
some great recipes out of there.  This is one I don't think BARD has in 
braille.  The reason I would like it in a text file so I can look at it on my 
braillenote.  Wayne Scott ___
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[CnD] Peg Bracken

[Susie Stageberg via Cookinginthedark]

Bookshare does have the 50th anniversary edition of the "I Hate to Cook
Book." I just downloaded it. If you get the .brf format, you can search it
on your BrailleNote.

 

Susie

 

 

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[CnD] One Final Comment

[Susie Stageberg via Cookinginthedark]

I just want to chime in here and say that everyone's abilities are
different, blind or otherwise. Each of us has an informal list of things we
prefer not to do, whether it's deep frying or using the broiler or grilling
outside. So what one of us has tested and found to be easy to do might be
difficult for someone else, and vice versa.

 

Therefore, I think a judicious use of the delete key is in order: if it's
something you don't want to tackle, delete it! 

 

Susie

 

 

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Re: [CnD] Talking Microwave

[Susie Stageberg via Cookinginthedark]

My experience is that the taped-on Braille markings do not last. I have been 
thinking about that talking microwave just because this keeps happening.

Susie


-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 06, 2016 12:52 PM
To: [cookinginthedark@acbradio.org]; Charles Rivard
Cc: Brenda Mueller
Subject: Re: [CnD] Talking Microwave

I would say that a regular microwave, dymotape, and a slate and stylus is a 
much better way to go.  I marked mine in 1986, and it still works to this day.

Brenda Mueller 



Sent from my iPhone

> On Jul 6, 2016, at 12:44 PM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> I would save a huge sum of money by getting a microwave not designed for the 
> blind and having it tactually marked.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Noah Carver via Cookinginthedark
> Sent: Wednesday, July 06, 2016 10:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Noah Carver
> Subject: Re: [CnD] Talking Microwave
> 
> I personally have a magic chef talking microwave and I love it!
> 
> Noah Carver
> 
> On Jul 6, 2016, at 08:45, Kerryann Ifill via Cookinginthedark 
>  wrote:
> 
>>> Hi all,
>> I'm in the market for a new microwave and I wanted a talking one.
>> I saw bad reviews on the magic chef one, but figured I'd come to the experts 
>> for advice.
>> All thoughts appreciated.
>> Kerry
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Re: [CnD] Potatoes

[Susie Stageberg via Cookinginthedark]

I know people who use a ricer are dedicated to that way, but I love, love, love 
my stand mixer. It makes fluffy mashed potatoes and my family inhales them. 
Sometimes I drop a clove of garlic in the water when I cook the potatoes; 
sometimes I add chives or sour cream or cheese when I mash them. 

Susie



-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 4:50 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Potatoes

There are many different delicious ways to fix potatoes.  I like trying new 
ones.  It's great to share ideas this way.

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 1:57 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Potatoes

This morning I diced a few russet potatos placed a little butter flavored olive 
oil and added chopped green bell peppers, red onions,diced tomatos and added 
garlic powder,salt and pepper then on my skillet let it cook for about 15 
minutes on med. Heat then mixed a little because if you stir to much they get 
mushy, anyways then I added hillshire beef kalbosahalf of the larg package 
chopped) and cooked all together with scramble eggs on the side for another 15 
minutes  or till I felt them crispy enough.
 Topped the potatos with a little cheddar cheese and salsa then served with 
homemade flour tortillas I made this for my Daniel before a all day session. 
What was left over I put in burritos to go for him..smile Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 1:50 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] Potatoes

I love trying different types of potatoes.  Russets are great for the classic 
baked potato and mashed potatoes. For potato salad, I like half red, half 
fingerling.  Yukon Golds are great for both baking and salads.  My potato salad 
has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a 
bit of Italian dressing.  Peeling is optional.  When they are cool, toss with 
mayo.  Add chopped celery, black olives, and radishes.  We could have days of 
threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the 
cooked potato through a cup with holes, along with slices of butter.  Then stir 
in salt and optional ingredients such as roasted garlic and pepper.
Abby
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Potatoes

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the 
potatoes any way I want-I can slice them and fry them or oven-cook them 
further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am 
going to make some potato salad.  I am in the mood for some with some chicken, 
or perhaps, something else.

 

Marie

 

 

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[CnD] Fresh Herbs

[Susie Stageberg via Cookinginthedark]

Howdy you'all.

 

I have been given some pots of fresh herbs: two kinds of basil, oregano,
sage and chives. I have used fresh chives in potato dishes and scrambled
eggs. Those of you who use the fresh ones, any brilliant ideas on what to do
with them? I don't have enough to make pesto.

 

Susie

 

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Re: [CnD] cooking bacon

[Susie Stageberg via Cookinginthedark]

I use the broiler pan when I cook bacon in the oven. I spray a little Pam on 
both parts of the broiler pan so the bacon won't stick. It takes about half an 
hour at 375 to 400, depending on the bacon. The texture is more like pan-fried. 
If we're  just doing a couple of slices, we use the microwave.

Susie



-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon 
> 
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
> 
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
> 
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Re: [CnD] red curry paste and roman noodles

[Susie Stageberg via Cookinginthedark]

I think we're talking about ramen noodles, right?

Susie


-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 10, 2016 9:03 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] red curry paste and roman noodles

What are roman noodles and could you use chicken instead of beef?


Juliette

- Original Message -
From: Kimsan via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 3:20 pm
Subject: [CnD] red curry paste and roman noodles

>
>
> I'm thinking about making curry with the standard cocanut milk, the 
> red curry and some beef.  I'm thinking about the roman noodles, so 
> thoughts? Or should I just not even waste the good curry lol.
> 
> Basically, I would boil the cocanut milk and curry, then put the roman 
> noodles on top and along with the beef I'm cooking.
> 
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Re: [CnD] Homemade bread

[Susie Stageberg via Cookinginthedark]

Are you looking for yeast bread or quick bread like banana bread that is 
leavened with baking powder/soda? Do you want to make whole wheat or white or 
rye?

Susie


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 10, 2016 4:57 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] Homemade bread

Sharon, please share your recipes with the list.
Thanks in advance.
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Re: [CnD] Lasagna

[Susie Stageberg via Cookinginthedark]

Here is my tried-and-true lasagna recipe. Easy? Well, I thin k it's easy 
because I have been making it for years.

Mama’s Lasagna

For the sauce:

1 pound ground beef (or turkey, or sausage)
1 tbsp. dried parsley
1 tbsp. dried basil
Salt and pepper to taste
2 cans (14 oz. each) crushed tomatoes
2 cans (8 oz. each) tomato sauce

Brown the meat and stir in the rest of the sauce ingredients. Simmer slowly 
uncovered one hour, or until thickened, stirring occasionally.

Meanwhile, cook 6 lasagna noodles; drain them and set them aside. Shred 16 
ounces of mozzarella, or buy it pre-shredded.

In a medium bowl, beat an egg. Stir in 3 cups cream-style cottage cheese (or 
ricotta), a pinch of salt, a pinch of pepper, 2 tbsp. dried parsley, and ½ cup 
Parmesan cheese. Stir well; set aside.

Heat the oven to 375. Spray a 9 by 13 pan with cooking spray. In the pan, make 
layers (the correct number), beginning with noodles, then cottage cheese, then 
meat sauce, then mozzarella. End with mozzarella.

Bake 30 minutes, or until it’s all bubbly and the house smells yummy. This will 
serve 6 to 8, and it’s even better reheated.




Susie


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 11:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] peeling onions

[Susie Stageberg via Cookinginthedark]

Sorry to say, I just use my fingers. If you sprinkle salt in your hands, rub 
them together, then rinse them under running water, a lot of the onion smell 
will be banished. Ditto with fresh garlic.

Susie


-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, May 29, 2016 5:16 PM
To: cookinginthedark@acbradio.org
Cc: Kimsan
Subject: [CnD] peeling onions

What do people use to peel onions? Is there any sort of automatic onion peeler 
that will do the trick?

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[CnD] Replacement for Chocolate

[Susie Stageberg via Cookinginthedark]

What about a pecan half or a maraschino cherry half on top of the cookie
instead of the kiss? If this is the cookie I'm thinking about, it's a sort
of shortbread cookie and you put the kiss in the middle on top. You could
substitute any number of things for that chocolate kiss. A spoonful of jam,
like thumbprint cookies, even.

 

Susie

 

 

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Re: [CnD] Dealing with onions

[Susie Stageberg via Cookinginthedark]

Will,

Cut the top and bottom of the onion off--the north and south poles, so to 
speak. Then I remove the papery skin, and at least one layer of the flesh, just 
to make sure I got all the skin off. Then cut the onion from pole to pole, so 
you have two vertical hemispheres. Now you can use your chopper.

Afterwards, you can sprinkle salt over your hands, rub it in, then rinse it 
off. The salt will take away a lot of the onion smell from your hands. 

Susie


-Original Message-
From: Will Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 29, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Will Henderson
Subject: [CnD] Dealing with onions

I know this might be a strange question, but seeing as how I'm so new at 
cooking, I feel I can ask this.

I finally am getting beyond using the crock pot or quick one skillet meals and 
want to begin to increase what kinds of things I use.

Several of the things I want to do require onions.  

What's the best way of dealing with them in the way of peeling them?  Does 
anyone use any special tools or techniques?  I know there are several layers, 
but how does one know when it's peeled and ready to chop or slice?

I do have one of those onion chopper devices, so how do I know when I can begin 
using that?

Thanks.

 

 

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Re: [CnD] Salmon Loaf

[Susie Stageberg via Cookinginthedark]

Tom,

Here is a very basic salmon loaf that I found at 

www.allrecipes.com

This has been a good site for me for finding recipes, but today I note that 
there seem to be more ads and other clutter. There are other recipe sites, some 
easier to use than others; sometimes a simple Google search, such as 

"salmon loaf" + recipe

Will  yield lots of useful results. Note the punctuation.  

Anyway, here's the salmon loaf. I'd add some lemon juice at least to this.

Basic Salmon Loaf

1 (14.75 ounce) can salmon, undrained   
1/2 cup crushed saltine crackers   
1/2 cup milk  
1 egg, beaten   
salt and pepper to taste   
2 tablespoons melted butter  
Directions 
Prep
5 m 

Cook
45 m 

Ready In
50 m 
1
Preheat oven to 350 degrees F (175 degrees C).

2
In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, 
and melted butter. Mix thoroughly.

3
Press the salmon mixture into a lightly greased 9x5 inch loaf pan.

4
Bake in a preheated oven for 45 minutes or until done.

Susie


 


You might also like 


  
 


-Original Message-
From: Tom via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 29, 2016 2:01 PM
To: cookinginthedark@acbradio.org
Cc: Tom
Subject: [CnD] Salmon Loaf

Hello,

 

Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm having a 
friend over who can't eat beef but who likes salmon.

Is it easy to do one?

Thanks much.

Tom

 

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Re: [CnD] Wieners and Sour Kraut:

[Susie Stageberg via Cookinginthedark]

A little caraway seed is nice, and even a touch of brown sugar.

Susie


Susie


-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 26, 2016 6:51 AM
To: [cookinginthedark@acbradio.org]; Charles Rivard
Cc: Brenda Mueller
Subject: Re: [CnD] Wieners and Sour Kraut:

Actually, Charles, I use kielbasa, and I have been known to add a bit of beer 
to the mix.  

Brenda Mueller 



Sent from my iPhone

> On Mar 26, 2016, at 7:22 AM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> 
> That sounds really good.  Another idea is to use other sausages such as 
> Polish or smoked sausages.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: brenda mueller via Cookinginthedark
> Sent: Saturday, March 26, 2016 6:14 AM
> To: cooking in the dark
> Cc: brenda mueller
> Subject: [CnD] Wieners and Sour Kraut:
> 
> I would never freeze sour kraut, just keep it stored in the 
> refrigerator in its bag.  After all, it's sour kraut.
> 
> If I were to cook sour kraut and wieners in the crockpot, I'd use one 
> portion of meat to every two of kraut.  (for example one pound of 
> wieners to two pounds of kraut.).
> 
> First drain the kraut; put half the kraut in the bottom of the 
> crockpot.  Dice your wieners, and add them.  Next, cover with the rest 
> of the kraut.  Add about a tablespoon of sugar and four to six ounces 
> of water.  Now cook on high three to five hours.
> That's if you're serving it the same day.  I always cook my kraut the 
> day before, let cool overnight, and reheat the next day. That way the 
> meat and kraut flavors combine thoroughly.
> 
> 
> Brenda Mueller
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Re: [CnD] Hot dogs and saurkraut

[Susie Stageberg via Cookinginthedark]

Becky, sure you can. Set the pot on Low  for a couple of hours, then check. 
Since both the hot dogs and the kraut are already cooked, all you're doing is 
heating them through and blending flavors. Should be good.

Susie



-Original Message-
From: Becky McCullough via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 26, 2016 1:25 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCullough
Subject: [CnD] Hot dogs and saurkraut

Hi List,
I have a small crock pot.
Can you make hot dogs and sauerkraut in the crock pot?
I have 6 hotdogs and a bed of frozen sauerkraut.
How long do you cook this?
Becky

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Re: [CnD] African Chicken

[Susie Stageberg via Cookinginthedark]

I was only joking about the Velveeta. It's part of the territory when one has a 
Scandinavian-American husband who grew up in Minnesota in the 1950s. 

Susie


-Original Message-
From: Mike and Jenna via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, March 09, 2016 4:28 PM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] African Chicken

Hi,

IYou use roasted peanuts with no salt. Their isn't any velvita or cream of 
mushroom in it. If you've never eaten real aferican food you will not like it.

-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 6, 2016 1:25 PM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg <sstagebe...@gmail.com>
Subject: Re: [CnD] African Chicken

Jenna, would you suggest using unsalted peanuts? If you used the cocktail 
peanuts, wouldn't they add a lot of salt to your dish? This sounds really good 
and I have been pondering making it; not sure my Norwegian-American husband 
would go for it ... ("Does it have Velveeta in it? Cream of mushroom soup?")

Susie



-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 06, 2016 6:27 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] African Chicken

Hi,

I have used fresh peanuts and also from both the can and the jar. The peanuts 
do not go mushy.

-Original Message-
From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 5, 2016 6:00 PM
To: cookinginthedark@acbradio.org
Cc: Janet Acheson <vine...@aol.com>
Subject: Re: [CnD] African Chicken

Do the peanuts real soft, mushy? 
Do you use fresh roasted nuts or from a can/jar?  

> From: Mike and Jenna via Cookinginthedark
> Sent: Thursday, March 03, 2016 3:29 PM
> Subject: [CnD] African Chicken Peanut Stew Recipe
> 
> African Chicken Peanut Stew Recipe
> 
> Prep time: 20 minutes
> Cook time: 1 hour, 55 minutes
> Yield: Serves 6-8
> 
> 
> Use chicken legs, thighs or wings for this recipe. They have more flavor and 
> will hold up better with the flavors of the stew than breast meat.
> 
> Add to shopping list
> 
> Ingredients
> 2-3 pounds chicken legs, thighs and/or wings
> 3 Tbsp vegetable oil
> 1 large yellow or white onion, sliced
> A 3-inch piece of ginger, peeled and minced
> 6-8 garlic cloves, chopped roughly
> 2-3 pounds sweet potatoes, peeled and cut into chunks
> 1 15-ounce can of crushed tomatoes
> 1 quart chicken stock
> 1 cup peanut butter
> 1 cup roasted peanuts
> 1 Tbsp ground coriander
> 1 teaspoon cayenne, or to taste
> Salt and black pepper
> 1/4 to 1/2 cup of chopped cilantro
> 
> Method
> 
> 1 Heat the vegetable oil in a large soup pot set over medium-high 
> heat. Salt the chicken pieces well, pat them dry and brown them in the oil. 
> Don't crowd the pot, so do this in batches. Set the chicken pieces aside as 
> they brown.
> 
> 2 Saut? the onions in the oil for 3-4 minutes, stirring often and 
> scraping any browned bits off the bottom of the pot. Add the ginger and 
> garlic and saut? another 1-2 minutes, then add the sweet potatoes and stir 
> well to combine.
> 
> 3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, 
> peanuts, coriander and cayenne and stir well to combine. Bring to a 
> simmer and taste for salt, adding more if needed. Cover the pot and simmer 
> gently for 90 minutes (check after an hour), or until the chicken meat easily 
> falls off the bone and the sweet potatoes are tender.
> 
> 4 Remove the chicken pieces and set them in a bowl to cool, until cool 
> enough to touch. Remove and discard the skin if you want, or chop it 
> and put it back into the pot. Shred the meat off the bones and put the 
> meat back in the pot.
> 
> 5 Adjust the seasonings for salt and cayenne, then add as much black pepper 
> as you think you can stand?the stew should be peppery. Stir in the cilantro 
> and serve by itself, or with simple steamed rice.
> 
> 
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Re: [CnD] African Chicken

[Susie Stageberg via Cookinginthedark]

Jenna, would you suggest using unsalted peanuts? If you used the cocktail 
peanuts, wouldn't they add a lot of salt to your dish? This sounds really good 
and I have been pondering making it; not sure my Norwegian-American husband 
would go for it ... ("Does it have Velveeta in it? Cream of mushroom soup?")

Susie



-Original Message-
From: Mike and Jenna via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, March 06, 2016 6:27 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] African Chicken

Hi,

I have used fresh peanuts and also from both the can and the jar. The peanuts 
do not go mushy.

-Original Message-
From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 5, 2016 6:00 PM
To: cookinginthedark@acbradio.org
Cc: Janet Acheson 
Subject: Re: [CnD] African Chicken

Do the peanuts real soft, mushy? 
Do you use fresh roasted nuts or from a can/jar?  

> From: Mike and Jenna via Cookinginthedark
> Sent: Thursday, March 03, 2016 3:29 PM
> Subject: [CnD] African Chicken Peanut Stew Recipe
> 
> African Chicken Peanut Stew Recipe
> 
> Prep time: 20 minutes
> Cook time: 1 hour, 55 minutes
> Yield: Serves 6-8
> 
> 
> Use chicken legs, thighs or wings for this recipe. They have more flavor and 
> will hold up better with the flavors of the stew than breast meat.
> 
> Add to shopping list
> 
> Ingredients
> 2-3 pounds chicken legs, thighs and/or wings
> 3 Tbsp vegetable oil
> 1 large yellow or white onion, sliced
> A 3-inch piece of ginger, peeled and minced
> 6-8 garlic cloves, chopped roughly
> 2-3 pounds sweet potatoes, peeled and cut into chunks
> 1 15-ounce can of crushed tomatoes
> 1 quart chicken stock
> 1 cup peanut butter
> 1 cup roasted peanuts
> 1 Tbsp ground coriander
> 1 teaspoon cayenne, or to taste
> Salt and black pepper
> 1/4 to 1/2 cup of chopped cilantro
> 
> Method
> 
> 1 Heat the vegetable oil in a large soup pot set over medium-high 
> heat. Salt the chicken pieces well, pat them dry and brown them in the oil. 
> Don't crowd the pot, so do this in batches. Set the chicken pieces aside as 
> they brown.
> 
> 2 Saut? the onions in the oil for 3-4 minutes, stirring often and 
> scraping any browned bits off the bottom of the pot. Add the ginger and 
> garlic and saut? another 1-2 minutes, then add the sweet potatoes and stir 
> well to combine.
> 
> 3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, 
> peanuts, coriander and cayenne and stir well to combine. Bring to a 
> simmer and taste for salt, adding more if needed. Cover the pot and simmer 
> gently for 90 minutes (check after an hour), or until the chicken meat easily 
> falls off the bone and the sweet potatoes are tender.
> 
> 4 Remove the chicken pieces and set them in a bowl to cool, until cool 
> enough to touch. Remove and discard the skin if you want, or chop it 
> and put it back into the pot. Shred the meat off the bones and put the 
> meat back in the pot.
> 
> 5 Adjust the seasonings for salt and cayenne, then add as much black pepper 
> as you think you can stand?the stew should be peppery. Stir in the cilantro 
> and serve by itself, or with simple steamed rice.
> 
> 
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Re: [CnD] Baking potatoes

[Susie Stageberg via Cookinginthedark]

I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe that 
speeds things up. 

Susie


-Original Message-
From: ajackson212--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, March 02, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: ajackson...@att.net
Subject: [CnD] Baking potatoes

Hi, Cindy,
Baking potatoes in the oven is easy.  Scrub them well.  Set the oven to 500 
(they need a very hot oven). degrees and bake them for about an hour.  If you 
want to pierce them a couple of times with a fork, that's good, so they will 
vent.  
I don't wrap them in foil because I like the skin crisp.
Hope this helps.
Alice


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Re: [CnD] Frying Bacon

[Susie Stageberg via Cookinginthedark]

Yes, there is such a thing as a bacon press. Try a kitchen store or one of the 
purveyors of gadgets for the blind. I used to have one, but the microwave works 
so much better.

Susie



-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 6:13 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re: [CnD] Frying Bacon

Hello Mike and Jenna I hope I got the name right. My question is when you cook 
bacon on the stove top, how do you turn it over my problem is when I cooked 
bacon it curls on me when I try to turn it over. Isn't there a device that you 
can put the bacon in between this device and cook it and the bacon stays 
straight when you fry it? Is there such a thing?

Teresa MullenSent from my iPhone

> On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark 
>  wrote:
> 
> Hi,
> 
> I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes.
> 
> -Original Message-
> From: Victoria E Gilkerson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, February 28, 2016 11:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Victoria E Gilkerson 
> Subject: [CnD] Frying Bacon
> 
> 
> 
> This may seem like a strange question, but do any of you have particular 
> difficulty in frying bacon? 
> 
> 
> 
> Do you do it in the oven or in a skillet on the stove top?  If the latter, 
> how do you handle the fact that often the bacon shrivvles up in the cooking 
> process? 
> 
> 
> 
> 
> 
> Victoria E Gilkerson
> 
> 
> 
> 
> 
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Re: [CnD] Frying Bacon

[Susie Stageberg via Cookinginthedark]

I either cook it in the microwave or on the broiler pan in the oven, if I'm 
doing a lot of it. It takes about half an hour in a 400-degree oven--check 
frequently--and about 30 to 45 seconds per slice in the microwave, depending on 
your microwave and how thick the bacon is sliced. 

Susie



-Original Message-
From: Victoria E Gilkerson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 10:17 PM
To: cookinginthedark@acbradio.org
Cc: Victoria E Gilkerson
Subject: [CnD] Frying Bacon

 

This may seem like a strange question, but do any of you have particular 
difficulty in frying bacon? 

 

Do you do it in the oven or in a skillet on the stove top?  If the latter, how 
do you handle the fact that often the bacon shrivvles up in the cooking 
process? 

 

 

Victoria E Gilkerson

 

 

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Re: [CnD] Question about barbecue chicken

[Susie Stageberg via Cookinginthedark]

Eight hours will give you chicken that falls apart into what looks like baby 
food. You only need to cook them four to five hours on low, then they'll shred. 
No, you don't need to precook. 

Susie



-Original Message-
From: Will Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 6:29 PM
To: cookinginthedark@acbradio.org
Cc: Will Henderson
Subject: [CnD] Question about barbecue chicken

Hello.

 

I have some boneless skinless chicken breasts I was thinking of using.  I 
thought I could put them in a crockpot and add barbecue sauce and leave them on 
for about eight hours or so so that I can have tender pulled chicken.

Would that be OK to do, or do I need more than two big chicken breasts?

Also, do I need to bake or boil them first or can I just put them in the 
crockpot?

Anything else I can do with this barbecue chicken?

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Re: [CnD] hard boiled eggs

[Susie Stageberg via Cookinginthedark]

Gregory's way is th3e way I do it, gleaned from Julia Child.

Susie


-Original Message-
From: Gregory Yorke via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 21, 2016 7:22 PM
To: Cookinginthedark@acbradio.org
Cc: Gregory Yorke
Subject: [CnD] hard boiled eggs

I learned this way from an old egg delivery man.  It is my favorite.

Put a few eggs into a sauce pan that has a lid.

Put cold water into the pot to cover the eggs.

Bring the pot to a boil.

Turn the heat off and cover the pot.

Let the eggs stand in the hot water for 20 minutes.

Put the pot into the sink , do not pour the hot water out. 

Let cold water go into the pot until the water gets cold.

The eggs should peal without sticking.

The eggs are firm, but not like rubber balls.

 

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Re: [CnD] chicken and wild rice soup

[Susie Stageberg via Cookinginthedark]

Abby,

Any spices that go with chicken, such as rosemary, sage, thyme, or marjoram; 
garlic; onion freshly ground pepper ... You can shortcut by using poultry 
seasoning, which contains most of the ones mentioned. Throw in a bay leaf.

Susie



-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, February 05, 2016 11:49 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] chicken and wild rice soup

Progresso and some off brands offer a canned version of this soup.  I'd like to 
make a spicier and chunkier soup at home.  What spices should I use?  Any 
advice? Abby

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Re: [CnD] using a pressure cooker/crock pot

[Susie Stageberg via Cookinginthedark]

Did your pot come with a manual? If so, can you scan it or get it put into 
Braille? I would want to read the manual before using this kind of hybrid 
device. I know about pressure cookers and I know about crockpots, but I've 
never met two of them who got hitched. 

Susie



-Original Message-
From: Brian Oglesbee via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 31, 2015 2:26 PM
To: Cooking in the Dark
Subject: [CnD] using a pressure cooker/crock pot

Hello, I got a pressure cooker/crock pot for Christmas.  I have used a crock 
pot for years and love it.  I have had several people tell me the wonderful 
thing about the pressure crock pot is it greatly shortens the amount of time to 
cook an dyou can put frozen stuff in there, therefore you don't have to prepare 
things in the morning before going to work.  Have any of you used one? and if 
so can you share some recipes?  Thanks Brian 
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Re: [CnD] Egg rolls

[Susie Stageberg via Cookinginthedark]

And the recipe doesn't say how to fold the egg roll skin around the filling; I 
know there is a way to do this but ... I assume you beat the egg and use it as 
glue to stick the edges of the wrapper together after folding. Has anybody done 
this successfully?

Susie



-Original Message-
From: brenda mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, December 19, 2015 3:20 PM
To: cookinginthedark@acbradio.org; Nicole Massey; teresamulle...@gmail.com
Subject: Re: [CnD] Egg rolls

I think some estimates of the frying times might be needed here; saying to fry 
until golden brown is not enough.  In addition, should one use low, high, or 
medium heat?

Those are my thoughts about this recipe.  Is there anyone here who makes egg 
rolls who can give us some guidance? Thank you.

Brenda Mueller


> - Original Message -
>From: Nicole Massey via Cookinginthedark
To: , 'Teresa Mullen'
Date sent: Sat, 19 Dec 2015 16:42:06 +
>Subject: Re: [CnD] Egg rolls

>Hopefully this will help. Everything in Chinese cooking is cut up
and prepared with lots of attention. The recipe below is one I got from a 
cookbook of Chinese recipes, and it should give you some useful preparation 
instructions. The legend for the ingredient sizes is after it. If you're 
interested in such things, the NLS has a book that showed up not too long ago 
on BARD called "Consider the Fork" and that deals with the history and effect 
on what we eat of various cooking utensils and tools.
The section on knives has a fairly deep discussion about the different knife 
styles between Chinese and European food preparation and some interesting info 
on how that has affected us, even physically.
>Here's the recipe and legend:
>Title: Egg Rolls
> Categories: Chinese, Appetizers
>   Servings: 10

>  1 lb Chinese cabbage (Napa)
>  2 ea stalks celery
>  ½ lb cooked shrimp
>  ½ lb cooked pork or chicken livers
>  10 ea water chestnuts
>  1/3  c bamboo shoots
>  1 ts salt
>  1 ts sugar
>  1 ds pepper (Liberal )
>  ½ ts light soy sauce
>  ¼ ts sesame oil
>  1 md beaten egg
> 10 ea egg roll skins
>  3  c  oil

>PREPARATION: Boil cabbage and celery until very tender. Drain and
squeeze
>out excess water. Shred very fine and set aside to drain further.
>Parboil shrimp and fry or bake pork. Mince both.
Shred
>water chestnuts and bamboo shoots. Mix all ingredients but egg
together.
>Beat egg. Wrap filling in egg roll skins and seal with egg.

>COOKING: Heat oil in wok or deep fat fryer to 375 degrees and
drop in egg
>rolls. When skin turns light golden brown, remove from oil and
drain. (At
>this point restaurants refrigerate them and finish the cooking
process as
>needed.) When cool, drop again into hot oil and fry until golden
brown.

>Note: The two-stage deep frying method is actually a professional
Chinese chefs'
>secret. It assures that the inside will be moist and not
overcooked (as
>anything overcooked becomes dry) and the outside will be crisp.
> Source: The Food and Cooking Network (www.e-cookbooks.net)
>-
>Legend of unit of measure codes
>bn bunch
>bt bottle
>c  cup
>cn can
>dr drop
>ds dash
>ea each
>g  gallon
>lb pound
>lg large
>md medium
>oz ounce
>pk package
>pn pinch
>pt pint
>qt quart
>sm small
>tb tablespoon
>ts teaspoon

>> -Original Message-
>> From: Teresa Mullen via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, December 19, 2015 10:27 AM
>> To: [cookinginthedark@acbradio.org]
>> Subject: [CnD] Egg rolls

>> Hello everyone,

>> I hope everyone is doing well especially that Christmas is
getting
>> closer. I have a question I want to learn how to make eggrolls
when you
>> put the ingredients inside do you cook the cabbage first or do
you
>> leave it raw and then fry them? Also do you chop the ingredients
into
>> really find pieces? I tried well actually my sister and I made
them one
>> time, but do not know what we did wrong. Because when we fried
the
>> eggrolls they open. LOL

>> Teresa MullenSent from my iPhone
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Re: [CnD] Yeast

[Susie Stageberg via Cookinginthedark]

Keep it in the refrigerator. 

Susie


-Original Message-
From: Mary Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, December 12, 2015 5:50 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Yeast

Hi,

I buy yeast but I have difficult with yeast spoiling on me. What is the best 
kind to buy and how do you store yeast??

Thanks,

Mary

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Re: [CnD] pressure cooker thoughts

[Susie Stageberg via Cookinginthedark]

A pressure cooker is a specially designed pot that cooks food under high 
pressure, thus cooking it faster and rendering some less expensive cuts of 
meat, for instance, more tender. The pressure comes from steam that is built up 
inside the pot. The lid has a valve for controlling the steam and making sure 
the pot doesn't explode all over your kitchen.

I got a pressure cooker for Christmas a couple of years ago and I like it. 
Modern ones are very safe and easy to use. I would suggest that if you are a 
patron of the National Library Service, you go look up a book called Pressure 
Perfect, which gives recipes and describes how this appliance works and how to 
use it. If you use Bookshare, they have several pressure cooker books. Pot 
roast, for example, can be cooked in considerably under an hour.



Susie


-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, December 08, 2015 8:38 AM
To: Cookinginthedark@acbradio.org
Subject: [CnD] pressure cooker thoughts

Ok, I'm not that loaded, so I just have an oven and a slow cooker, a friend of 
mine asked me about getting a pressure cooker, and I was like lol, what is 
that? Thoughts on a pressure cooker? 

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[CnD] "Turkey Breast of Wonder"

[Susie Stageberg via Cookinginthedark]

Here is a recipe my daughter found somewhere on line. I have made it once;
the flavor is wonderful, but if you follow the timing directions you end up
with turkey that won't slice, but falls apart into very small pieces. I
don't' think you need to go all the way to 180 degrees.

 

Here is the recipe as written:

 

"Ingredients
1 (5-6 pound) turkey breast
1/2 C orange juice (you could also substitute chicken broth)
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper

Make sure your turkey is completely thawed. I let mine hang out in the
fridge for a couple of days after I purchase it frozen. Set it on a pan, so
you don't have juices running all over when you open up the bag. Cut a hole
in the top of the bag and remove the packaging. Some turkey breasts come
with a gravy pouch inside, be sure to remove it if yours happens to come
with one. 
Place the old bird in the crock pot. 
Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry
sauce and one package Lipton Onion Soup mix. 
Mix the ingredients together and pour them over the top of the bird. 
Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook
on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180
degrees. You can see I got mine a bit past 180. Don't like, turn me into the
poultry police or anything, ok? It still turned out wonderful, juicy and
moist."

 

The c combination of flavors in the sauce is very good, though.

 

Susie





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Re: [CnD] Effective Way to Cook Macaroni and Cheese in the Oven

[Susie Stageberg via Cookinginthedark]

I make mac and cheese as an oven casserole. Cook the  macaroni first, of 
course. Then I make white sauce out of butter, flour and milk, into which I 
stir as many different kinds of cheese as I have in the fridge. Then I combine 
the cooked macaroni with the cheese sauce and turn the whole glorious 
concoction into a greased baking dish and bake it in the oven for half an hour 
or so at 350. A pinch of dry mustard in the sauce is good too.

I have started adding cooked bacon and sautéed chopped onion to the dish; it 
disappears at potlucks almost before I set the dish on the table.

Susie


-Original Message-
From: Victoria via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, November 29, 2015 6:54 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Effective Way to Cook McAroni and Cheese in the Oven



I have been to restaurants, one in particular in the town where I live) where 
they do their macaroni and cheese in the oven.



If you do that, do you cook it first according to box directions?  Surely you 
don't put the raw pasta in the baking pan do you?  Then there is the issue of 
the butter which is part of what goes into that.  Butter burns very easily so 
how would one do this?  Any ideas?



Any help you can give would be greatly appreciated.



Thanks.





Victoria E Gilkerson







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Re: [CnD] Three Cheese Macaroni Casserole

[Susie Stageberg via Cookinginthedark]

This recipe is a lot like how I do it. 

Susie


-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, November 29, 2015 8:09 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Three Cheese Macaroni Casserole

Here's another mac and cheese that uses the oven.  It's not until the last 
step, though.


Three Cheese Macaroni Casserole

Serving Size: 6

 

1 1/2 cups elbow macaroni

2 tablespoons margarine

2 tablespoons flour

3/4 cup milk

3/4 cup grated extra sharp cheddar cheese

1/2 cup grated pepper jack cheese

1/4 cup grated Parmesan cheese

1 teaspoon hot sauce -- or to taste

salt and pepper -- to taste

1/4 cup dry bread crumbs

 

Preheat oven to 350 degrees.

 

Cook the macaroni according to the package directions until tender but still 
firm. Drain and place in a greased casserole dish.

 

In a small saucepan, melt the margarine over medium heat and then whisk in the 
flour. Cook for about 2 minutes or until the mixture is thick and pasty.

Gradually drizzle in the milk, whisking constantly, and cook for 7 to 8 minutes 
or until the sauce has thickened. Remove from heat, but keep it warm.

 

Reserve 1 tablespoon of each of the cheeses in a small bowl. Add the remaining 
cheese to the white sauce and stir until smooth. Heat over low heat, if 
necessary,

to melt the cheese. Add the hot sauce and season with salt and pepper to taste.

 

Pour the sauce over the macaroni in the baking dish and stir until well mixed. 
Mix the breadcrumbs and the 3 tablespoons of reserved cheese and sprinkle

over the top of the macaroni.

 

Bake for 35 to 40 minutes or until hot and bubbly and lightly browned on top.


Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com
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Re: [CnD] Question: spreading butter, jam, or cheese on a piece of bread

[Susie Stageberg via Cookinginthedark]

I'm not proud: if it's for me I use my fingers; if it's for somebody else, I 
get sighted assistance. We keep the butter softened too, which helps, but I 
still get a finger in there. Sometimes I have better luck if I lay the slice of 
bread in the palm of one hand and spread with the other; that way the palm of 
the hand can feel if I'm hitting all the spots. But sometimes that doesn't work 
too well either.

Susie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 28, 2015 10:37 AM
To: cookinginthedark@acbradio.org; 'Lanore'
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of 
bread

Hi I do the same, I make sure my butter is soft or at room temp. thn I slide 
the knife side to side(takes some practice),then up and down, with clean 
fingers I make sure it is not thick but usually you can tell by the knife.

I think we all need to find the technique that works for us.
sugar

‘Faith is seeing light with your heart when all your eyes see is darkness.’
~Blessed, Sugar


-Original Message-
From: Lanore via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 28, 2015 8:25 AM
To: cookinginthedark@acbradio.org; Parham Doustdar
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of 
bread

I use the edge of a knife and move it back and forth and go too the sides. 
Lenore

On 11/28/2015 9:57 AM, Parham Doustdar via Cookinginthedark wrote:
> Hi,
>
> This has been bugging me for a while, so I wonder if anyone has
> developed their own personalized technique for this.
>
> When I want to spread something on a piece of bread, I face two problems:
>
> 1. Without using my hands, I'm not sure how much of the butter, cheese
> or whatever I've picked with my knife, or in some cases, my spoon.
> 2. Even though I have tried putting whatever I want to spread in the
> center of the bread and spreading it to the sides (I've read this
> technique somewhere on the net), the cheese or butter doesn't get
> spread evenly.
>
> How do you guys solve these two problems?
>
> Thanks!
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Re: [CnD] cooking turkey?

[Susie Stageberg via Cookinginthedark]

You can cook the stuffing in the bird; you just have to allow more time. 

Susie


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, November 24, 2015 10:25 AM
To: cookinginthedark@acbradio.org; godsserve...@gmail.com
Subject: Re: [CnD] cooking turkey?

I believe people usually suggest that the stuffing is cooked separately rather 
than inside the turkey.

Susan

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Re: [CnD] cooking turkey?

[Susie Stageberg via Cookinginthedark]

I think you could do that. My daughters are cooking this year and they found 
one where you put a mixture of orange and rosemary and some other things under 
the skin and let it sit in the fridge overnight.

Susie



-Original Message-
From: trinh martin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 24, 2015 10:41 AM
To: cookinginthedark@acbradio.org; Sugar
Subject: Re: [CnD] cooking turkey?

oh has anyone seasoned their turkeys and let it sit in the oven bag in the 
fridge over night  before cooking?


On 11/24/2015 11:36 AM, Sugar via Cookinginthedark wrote:
> Yum sounds good
>
> ‘Faith is seeing light with your heart when all your eyes see is darkness.’
> ~Blessed, Sugar
>
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 24, 2015 8:02 AM
> To: cookinginthedark@acbradio.org; godsserve...@gmail.com
> Subject: Re: [CnD] cooking turkey?
>
> I stuff the bird with oranges removed from their skin. Then I either remove 
> the skin on top of the bird and cover it with slices of bacon or a mixture of 
> creamed butter, pepper, salt, and crushed garlic. I place this in a turkey 
> roaster or pan and cover and cook it at 250°f for 45 minutes per pound, a 
> "low and slow" method that gets a very tender turkey. You also want to have a 
> meat thermometer handy, so you can check the internal temperature -- insert 
> the meat thermometer into a breast and check the temperature, and when it's 
> 160°f inside then it's done. I've used talking meat thermometers for this and 
> it's worked fine. The meat will fall off the bones this way.
>
>> -Original Message-
>> From: trinh martin via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 24, 2015 8:43 AM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] cooking turkey?
>>
>> hi friends
>> does anyone have a good recipe or have a certian method they use for
>> cooking their turkey?  thanks
>>
>> --
>> In all we do, we do for God and in all He does, He does for us!
>>
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>
>
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>

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Re: [CnD] cooking turkey?

[Susie Stageberg via Cookinginthedark]

I like using an oven bag, plus plenty of butter of olive oil to lubricate the 
bird thoroughly. If you haven't bought your bird by now, you'll be hard pressed 
to get it thawed in time.

Susie


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, November 24, 2015 9:51 AM
To: cookinginthedark@acbradio.org; godsserve...@gmail.com
Subject: Re: [CnD] cooking turkey?

Hi Trinh,

We always cook the whole bird instead of just a turkey breast. I rub it all 
over with a bit of olive oil, put cut onions and celery in the cavity and 
season with whatever I have or like! If you go to butterball.com you'll find 
some ideas. My turkey is in the fridge thawing as it should be by now, unless 
you buy a fresh. Good luck and happy cooking! 

Susan 

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Re: [CnD] Ham and Cheese Omelet Casserole

[Susie Stageberg via Cookinginthedark]

Yes, you could use bulk sausage meat and brown and drain it first, or you could 
slice up sausage links.

As for the thin sliced deli ham, if that's what you have on hand, then I'd say 
use it. This dish is a way to use up dribs and drabs of stuff that are hanging 
around in the fridge. You could use cooked and crumbled bacon too. Or leave the 
meat out altogether and put in a package of frozen chopped spinach, thawed and 
well drained. A few sliced mushrooms ...

Susie



-Original Message-
From: Holly Anderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 21, 2015 9:30 PM
To: cookinginthedark@acbradio.org; Jennifer Chambers
Subject: Re: [CnD] Ham and Cheese Omelet Casserole

Hi, I wonder if you could use sausage in this instead of ham?  I would like 
ham, but most people in my house like sausage.
Holly
> On Nov 21, 2015, at 7:44 PM, Jennifer Chambers via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> For me, the kind of ham used for sandwiches is too thin.  When I make 
> this recipe, I buy a Farmer John's ham steak.  It is one slice of ham 
> that's thicker than the luncheon-type ham you get for sandwiches, and 
> it comes in varying widths and lengths.  You can use some of it for 
> this recipe, and use some for making split pea soup, etc.
> 
> When I make the oven-baked omelette, I add a half cup chopped bell 
> pepper and a half cup diced onion.  Instead of American cheese, I use 
> shredded Cheddar and Monterey Jack cheeses.  I also add onion powder 
> and a pinch of sweet basil.
> 
> On 11/20/15, Susie Stageberg via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>> Sure.
>> 
>> 
>> -Original Message-
>> From: Kimsan via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, November 20, 2015 4:15 PM
>> To: cookinginthedark@acbradio.org; 'Helen Whitehead'
>> Subject: Re: [CnD] Ham and Cheese Omelet Casserole
>> 
>> If I purchase like ham that you make for sandwiches can I use that?
>> 
>> -Original Message-
>> From: Helen Whitehead via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, November 20, 2015 2:09 PM
>> To: cooking-in-the-dark <cookinginthedark@acbradio.org>
>> Subject: [CnD] Ham and Cheese Omelet Casserole
>> 
>>  Ham and Cheese Omelet Casserole
>> 
>> 8   eggs
>> 
>> 1 c milk
>> 
>> salt and pepper to taste
>> 
>> 2 c diced ham
>> 
>> 1 c shredded American cheese
>> 
>> Preheat oven to 350 degrees F.  Beat eggs in a large bowl,
>> 
>> making sure that they are mixed very well and have a 'frothy'
>> 
>> top.  Add the milk, salt and pepper.  Mix well.  Stir in ham,
>> 
>> then add cheese pieces and stir well.  Pour mixture into a
>> 
>> well greased 4 quart casserole dish and bake in the preheated
>> 
>> oven for 50 to 60 minutes or until top is lightly browned.
>> 
>> Makes 4 servings.
>> 
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Re: [CnD] Ham and Cheese Omelet Casserole

[Susie Stageberg via Cookinginthedark]

Sure.


-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 20, 2015 4:15 PM
To: cookinginthedark@acbradio.org; 'Helen Whitehead'
Subject: Re: [CnD] Ham and Cheese Omelet Casserole

If I purchase like ham that you make for sandwiches can I use that?

-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 20, 2015 2:09 PM
To: cooking-in-the-dark 
Subject: [CnD] Ham and Cheese Omelet Casserole

  Ham and Cheese Omelet Casserole

 8   eggs

 1 c milk

 salt and pepper to taste

 2 c diced ham

 1 c shredded American cheese

Preheat oven to 350 degrees F.  Beat eggs in a large bowl,

making sure that they are mixed very well and have a 'frothy'

top.  Add the milk, salt and pepper.  Mix well.  Stir in ham,

then add cheese pieces and stir well.  Pour mixture into a

well greased 4 quart casserole dish and bake in the preheated

oven for 50 to 60 minutes or until top is lightly browned.

Makes 4 servings.

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Re: [CnD] Salt Rosemary Potatoes

[Susie Stageberg via Cookinginthedark]

These sound really tasty and very easy. It would work with fresh thyme too.

Susie


-Original Message-
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 14, 2015 7:27 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Salt Rosemary Potatoes

This is the potato recipe I found.  I made 3 potatoes which were the size of a 
fresh apricot or plum so I cooked them 4 minutes, then turned them and then 
cooked them another 3 minutes and they were done and they went nicely with my 
piece of fish and frozen broccoli.  

Salt Rosemary Potatoes
Prep time: 5 minutes
Cooking time: 17 to 20 minutes
Serves 4
4 tbsp butter
2 pounds small red potatoes
1/4 cup coarse (Kosher) salt
2 tbsp. rosemary
Put butter in a 1 cup glass measure. Cook on high for 1 minute or until melted.
Wash potatoes, do not peel.
In a 10 inch shallow baking dish combine salt and rosemary; toss to blend.  
Place potatoes on top and brush with half of the melted butter.  Cover with wax 
paper and cook on high for 8 minutes.  Turn potatoes over with tongs and brush 
with remaining butter.  Cover again and cook on high for 7 to 10 minutes, just 
until potatoes are fork tender, do not overcook.  Brush off excess salt and 
rosemary with a pastry brush.  Serve hot.
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Re: [CnD] Flat top

[Susie Stageberg via Cookinginthedark]

Our flat cooktop is a Maytag. As I said, I went to the store and looked at all 
the models there and did not cave until I found one I thought I could use.

Susie



-Original Message-
From: Jill O'Connell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 12, 2015 7:05 PM
To: cookinginthedark@acbradio.org; Penny Reeder
Subject: Re: [CnD] Flat top

I heartily second Penny’s opinion about flattopatoves. Very soon with your 
quick fingers, you can tell if the pot needs to be slightly moved to 
accommodate the burner. And they are certainly a breeze to clean!
On Nov 9, 2015, at 9:29 PM, Penny Reeder via Cookinginthedark 
 wrote:

> I love, love, love my flat-top stove. No longer does something cook
> over and drip into the burner, creating a smokey, smelly mess,
> invariably immediately before guests arrive for dinner! It's easy to
> clean, easy to use! I just hold my hand about 10 inches above where I
> think the burner is located and find it by detecting the burner's
> heat.
>
> I think the flat-top electric stove is one of the better appliance
> advancements of the past 20 years!
> Penny
>
> On 11/10/15, Alex Hall via Cookinginthedark
>  wrote:
>> The best way I've found is to feel for the heat. I'm able to center
>> pots and pans easily enough, though finding the burner under a pan or
>> griddle that more than covers the burner is harder.
>>> On Nov 9, 2015, at 23:05, Mary Sayegh via Cookinginthedark
>>>  wrote:
>>>
>>> How does a blind person cook on the flat top stove? How would we
>>> know where the burners are? They're putting flat tops in our
>>> apartments, and when I went to the blind the center we were only
>>> talk to cook on stubs that had the coil burners.
>>> Mary
>>>
>>> Sent from my iPhone
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>>
>>
>> --
>> Have a great day,
>> Alex Hall
>> mehg...@icloud.com
>>
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Re: [CnD] Cheesy Hash Brown Casserole

[Susie Stageberg via Cookinginthedark]

If you add 2 or 3 cups of chopped ham to this, it's a main-dish meal, and it 
disappears at light speed from Lutheran potluck tables. All you need is a 
vegetable on the side and dinner's ready. Also, you can put some of those 
canned fried onion rings on top. (Okay, so it's not a healthy, heart-wise 
recipe.)

Susie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 12, 2015 10:20 AM
To: cookinginthedark@acbradio.org; 'Teresa Mullen'
Subject: [CnD] Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole

Ingrediants:
1 package refrigerated hash brown potatoes
1 can cream of chicken soup
8 ounces sour cream
1/2 cup butter
2 cups shredded Cheddar cheese
optional: 1/4 cup minced onion

Directions:
Using half of the butter, dot the bottom of pan.
Spread the potatoes over butter.
Next, spread the cream soup, and then the sour cream over potatoes.
Top with cheese.
Dot top with the remaining butter.
If you are baking this in the oven, use a 9x13 pan and bake at 350 degrees for 
45 minutes.
If you use a crock pot, cook covered on high for 1 hour, or until cheese is 
melted.
Right before serving, stir all layers together.
*If you are making this for a larger group, just add another package of hash 
browns on top of the sour cream layer, and add an extra 1/2 cup cheese to the 
cheese layer.

 ‘I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 12, 2015 8:10 AM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Need recipe for cheesy hashbrowns casserole



Hello everyone.
I hope all is well, does anyone have the recipe for cheesy hash brown 
casserole? I used to have it, but cannot seem to find it if anyone does this 
will be greatly appreciated thanks in advance. Teresa MullenSent from my iPhone 
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Re: [CnD] question about a chicken and rice recipe

[Susie Stageberg via Cookinginthedark]

If you don't do this in the crock,  you'll have to have much more liquid. If 
you go look up chicken and rice casseroles, you'll find this one or something 
like it.

Susie



-Original Message-
From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 11, 2015 7:33 PM
To: cookinginthedark@acbradio.org; Will Henderson
Subject: Re: [CnD] question about a chicken and rice recipe

Hi, is there a way to cook this recipe where it won’t turn to glue. Can I adapt 
it from the crockpot? It doesn’t have to be a crockpot recipe.
thanks.
Holly
> On Nov 11, 2015, at 6:40 PM, Will Henderson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hello.
> I'm glad someone brought this up.
> Does anyone have a recipe that's a crockpot recipe where the rice won't turn 
> to glue?  I'm not sure what to do about that any more.
> Thanks.
>
>
> -----Original Message-
> From: Susie Stageberg via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 2:47 PM
> To: cookinginthedark@acbradio.org; 'Nicole Massey'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> This is a crocked version of a classic, butter and salt-rich dish my mother 
> used to make, wherein you put the raw rice on the bottom of the pan, layer on 
> the chicken breasts, then top with cream of mushroom/cream of chicken soup 
> plus Lipton onion soup; melted butter over all. It bakes all afternoon at a 
> low temp. The rice is never satisfactory in this traditional version, so this 
> one might be worth a try. I'd worry about the rice turning into glue.
>
> Susie
>
>
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 4:42 PM
> To: cookinginthedark@acbradio.org; 'Kimsan'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> Yes, the cooking time is long enough to cook the brown rice. I also sometimes 
> use barley instead of rice, or a mixture of grains.
>
>> -Original Message-
>> From: Kimsan via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 4:13 PM
>> To: cookinginthedark@acbradio.org; 'Holly Anderson'
>> Subject: Re: [CnD] question about a chicken and rice recipe
>>
>> Here's my dumb question, you put the chicken in there uncooked?
>>
>> SuccessfulImpact.com
>>
>> www.Successfulimpact.com
>>
>>
>> -Original Message-
>> From: Holly Anderson via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 2:03 PM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] question about a chicken and rice recipe
>>
>> Hi all.  I was looking through af older of saved recipes, mainly from
>> this list. looking for something interesting to try, and I found this
>> chicken and rice recipe.  I will paste it below, but I’m wondering if
>> I can substitute brown rice instead of long grain rice.  I’ve never
>> done anything before with rice, so sorry if this is a dumb question.
>>
>> Here’s the recipe.  It’s a crockpot recipe.
>> 1 cn  cream of celery soup
>> 3 ea boneless, skinless chicken breast halves
>> 1 tb  dry onion soup mix
>> ½  c.  long-grain rice, uncooked
>> 1  c water
>> Combine the soup, water, and rice in a well greased crock pot. Stir
>> well.
>> Put the chicken breasts on top of the rice mixture. Sprinkle the
>> onion soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.
>> Variations: Add two cups of mixed frozen vegetables to the rice and
>> the rest of the onion soup mix before including the chicken.  Use
>> pork steaks instead of chicken. For a spicier dish use a dash of
>> Tabasco on the meat before the onion soup.
>> Source: CND List, Anna
>> ___
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>>
>>
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>
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>
>
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Re: [CnD] question about a chicken and rice recipe

[Susie Stageberg via Cookinginthedark]

Brown rice takes longer than white to cook, but in the crock that may not be an 
issue. Try it and let us know. It's not a dumb question.

Susie


-Original Message-
From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 4:03 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] question about a chicken and rice recipe

Hi all.  I was looking through af older of saved recipes, mainly from this 
list. looking for something interesting to try, and I found this chicken and 
rice recipe.  I will paste it below, but I’m wondering if I can substitute 
brown rice instead of long grain rice.  I’ve never done anything before with 
rice, so sorry if this is a dumb question.

Here’s the recipe.  It’s a crockpot recipe.
 1 cn  cream of celery soup
 3 ea boneless, skinless chicken breast halves
 1 tb  dry onion soup mix
 ½  c.  long-grain rice, uncooked
 1  c water
Combine the soup, water, and rice in a well greased crock pot. Stir well.
Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix 
over the chicken breasts. Cover and cook on low 7 to 9 hours.
Variations: Add two cups of mixed frozen vegetables to the rice and the rest of 
the onion soup mix before including the chicken.  Use pork steaks instead of 
chicken. For a spicier dish use a dash of Tabasco on the meat before the onion 
soup.
Source: CND List, Anna
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Re: [CnD] question about a chicken and rice recipe

[Susie Stageberg via Cookinginthedark]

This is a crocked version of a classic, butter and salt-rich dish my mother 
used to make, wherein you put the raw rice on the bottom of the pan, layer on 
the chicken breasts, then top with cream of mushroom/cream of chicken soup plus 
Lipton onion soup; melted butter over all. It bakes all afternoon at a low 
temp. The rice is never satisfactory in this traditional version, so this one 
might be worth a try. I'd worry about the rice turning into glue.

Susie



-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 4:42 PM
To: cookinginthedark@acbradio.org; 'Kimsan'
Subject: Re: [CnD] question about a chicken and rice recipe

Yes, the cooking time is long enough to cook the brown rice. I also sometimes 
use barley instead of rice, or a mixture of grains.

> -Original Message-
> From: Kimsan via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 4:13 PM
> To: cookinginthedark@acbradio.org; 'Holly Anderson'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> Here's my dumb question, you put the chicken in there uncooked?
>
> SuccessfulImpact.com
>
> www.Successfulimpact.com
>
>
> -Original Message-
> From: Holly Anderson via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 2:03 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] question about a chicken and rice recipe
>
> Hi all.  I was looking through af older of saved recipes, mainly from
> this list. looking for something interesting to try, and I found this
> chicken and rice recipe.  I will paste it below, but I’m wondering if
> I can substitute brown rice instead of long grain rice.  I’ve never
> done anything before with rice, so sorry if this is a dumb question.
>
> Here’s the recipe.  It’s a crockpot recipe.
>  1 cn  cream of celery soup
>  3 ea boneless, skinless chicken breast halves
>  1 tb  dry onion soup mix
>  ½  c.  long-grain rice, uncooked
>  1  c water
> Combine the soup, water, and rice in a well greased crock pot. Stir
> well.
> Put the chicken breasts on top of the rice mixture. Sprinkle the onion
> soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.
> Variations: Add two cups of mixed frozen vegetables to the rice and
> the rest of the onion soup mix before including the chicken.  Use pork
> steaks instead of chicken. For a spicier dish use a dash of Tabasco on
> the meat before the onion soup.
> Source: CND List, Anna
> ___
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> Cookinginthedark@acbradio.org
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>
>
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Re: [CnD] question about a chicken and rice recipe

[Susie Stageberg via Cookinginthedark]

Yes, you put it in there uncooked. 7 hours will more than cook chicken through.

Susie


-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 4:13 PM
To: cookinginthedark@acbradio.org; 'Holly Anderson'
Subject: Re: [CnD] question about a chicken and rice recipe

Here's my dumb question, you put the chicken in there uncooked?

SuccessfulImpact.com

www.Successfulimpact.com


-Original Message-
From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 2:03 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] question about a chicken and rice recipe

Hi all.  I was looking through af older of saved recipes, mainly from this 
list. looking for something interesting to try, and I found this chicken and 
rice recipe.  I will paste it below, but I’m wondering if I can substitute 
brown rice instead of long grain rice.  I’ve never done anything before with 
rice, so sorry if this is a dumb question.

Here’s the recipe.  It’s a crockpot recipe.
 1 cn  cream of celery soup
 3 ea boneless, skinless chicken breast halves
 1 tb  dry onion soup mix
 ½  c.  long-grain rice, uncooked
 1  c water
Combine the soup, water, and rice in a well greased crock pot. Stir well.
Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix 
over the chicken breasts. Cover and cook on low 7 to 9 hours.
Variations: Add two cups of mixed frozen vegetables to the rice and the rest of 
the onion soup mix before including the chicken.  Use pork steaks instead of 
chicken. For a spicier dish use a dash of Tabasco on the meat before the onion 
soup.
Source: CND List, Anna
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Re: [CnD] Eggs in a mug

[Susie Stageberg via Cookinginthedark]

Actually, they don't have to be scrambled. For one "fried" egg, I butter a 
small bowl well, then crack the egg into it. Then I take a fork and poke holes 
in the egg, in the bowl, so it won't explode all over my microwave. Then I cook 
it on High for a minute. Voila! Perfect for an egg sandwich.

Susie



-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 28, 2015 7:41 AM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Eggs in a mug

Hello everyone I hope all is well.
Got a question, has anyone ever cooked eggs in a microwave? If you have how 
many minutes do you cook them, I know they have to be scrambled! LOL would you 
please let me know. Thanks in advance

Teresa MullenSent from my iPhone
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Re: [CnD] Looking for scalloped potatoes recipe

[Susie Stageberg via Cookinginthedark]

You could just make the recipe, omitting the cheese. Try ground mustard or dill 
as flavoring. I also put sautéed onions in mine.

Susie



-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, October 19, 2015 12:30 PM
To: cookinginthedark@acbradio.org; Andrea Stone
Subject: Re: [CnD] Looking for scalloped potatoes recipe

Could you maybe look up a flavorful cream sauce that doesn't use cheese?
Something with heavy cream or whole milk and a mix of spices?

I know that's not much help.  I've never seen a scalloped potatoes recipe that 
doesn't have some kind of cheese, whether it's cheddar or something more 
exotic, but I've seen plenty of white sauces that don't use cheese as a basis 
for flavor.

Lisa



Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message -
From: "Andrea Stone via Cookinginthedark" 
To: 
Sent: Sunday, October 18, 2015 5:05 PM
Subject: [CnD] Looking for scalloped potatoes recipe


> Hi everyone,
> I was just wondering if anyone has a recipe for scalloped potatoes in a
> creamy sauce, but one that isn't a creamy cheese sauce?
> We usually just buy boxes of them from the store, like in the Betty
> Crocker brand and such. And the ones we buy always say they're in a creamy
> sauce, but it never says it's a cheese sauce. I get sick if I eat cheese.
> Every home made recipe I looked up all uses cheese. I'd like to find a
> cheeseless one to try, if possible. Thank you for your help.
> Andrea
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Re: [CnD] Urgently Need Input: Setting up a kitchen

[Susie Stageberg via Cookinginthedark]

I vote for the Braille measuring cups and spoons and bowls from Blind Mice 
Megamall, and a talking kitchen thermometer.  A timer is also a must. You might 
want to consider a small digital recorder for recipes and grocery lists if you 
have students who do not use Braille. These can be had for as little as $20.

 Susie


-Original Message-
From: John Diakogeorgiou via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, October 16, 2015 1:47 PM
To: cookinginthedark@acbradio.org; rebecca manners
Cc: Janet Acheson
Subject: Re: [CnD] Urgently Need Input: Setting up a kitchen

Braille measuring cups and spoons are good. Something which is nice bug not 
essential is a talking scale. They can both be had at blind mice mart.

John Diakogeorgiou

> On Oct 16, 2015, at 11:10 AM, rebecca manners via Cookinginthedark 
>  wrote:
>
> Timers are also good tools. Blind Mice Megamall has several.
>
> Hope that helps.
>
> Becky Manners
>
> -Original Message- From: Janet Acheson via Cookinginthedark
> Sent: Thursday, October 15, 2015 8:44 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Urgently Need Input: Setting up a kitchen
>
> I am in the process of writing a grant proposal for which I have been given, 
> as usual, very short notice. I am, for those of you who did not know, a 
> teacher of the visually impaired at a large high school. I am requesting the 
> funds to set up a kitchen that will enable me to more fully implement daily 
> living skills activities. We have already been donated major appliances. The 
> school has provided a separate room and has had the appliances connected 
> which might not sound like a big deal, but believe me, in a school system 
> this is a big deal. The support has been great. Last year my students 
> provided a dining in the dark experience for invited faculty. We plan to do 
> the same again this year.
>
> The expense of all of these activities has fallen completely on myself. Being 
> awarded this grant would be a great relief for me.
>
> So here is what I am asking of all of you. Would you all please send me 
> messages with lists of what you feel would be essential for the kitchen of a 
> beginner blind cook. Try to be as specific as possible and include the source 
> (where it can be purchased) as I must have a detailed list for the grant 
> proposal. If you think your item might sound a bit odd to non-B/VI people, 
> write a one sentence rationale.
>
> Some areas of thought include accessible small appliances, gadgets that 
> provide enhanced safety or accessibility, basic kitchen essentials with small 
> but helpful designs, labeling methods, items or techniques that help in 
> shopping and meal planning (can even include accessible software).
>
> The ultimate goal of my proposal includes Who planting, shopping, menu and 
> recipe creation, food preparation,, serving, and cleanup. Finally, the 
> students will prepare a cookbook that will also include their own kitchen 
> gadget reviews and cooking tips for the blind produced in braille and large 
> print.
>
> Here's the really bad news… my proposal must be completed by Sunday night. I 
> plan to request the maximum allowed in the application process which is $1000.
>
> Thank you all for any and all ideas you are able to provide.
>
> Janet
>
>
>
>
>
>
>
>>
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