[CnD] Changing subject lines

[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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[CnD] (no subject)

[Susan via Cookinginthedark]

Sent from my iPhoneUnsubscribe


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Re: [CnD] Changing subject lines

[Karen Delzer via Cookinginthedark]

What I don't understand is, when I get an e-mail from this list, all 
I see is the time stamp on it. I don't see a subject, or the sender. 
It is really driving me nuts, and I thought this is how you guys had 
set it up. I was just about to write and ask you if you could please, 
please change it. What to do here???


Karen

At 05:46 AM 7/13/2020, you wrote:

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] (no subject)

[L Urie via Cookinginthedark]

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[CnD] Changing subject lines

[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] (no subject)

[Marilyn Pennington via Cookinginthedark]

"TEN PLUS" BRAN MUFFINS

 


1/2 c. whole wheat flour
3/4 c. cake flour
6 tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. soda
3 c. whole bran cereal
1/2 c. raisins
2 eggs
1/4 c. honey
1/4 c. oil
1/4 c. crushed pineapple, drained
1 1/2 c. buttermilk

MUFFIN SPREAD:

1/4 c. butter
6 tbsp. brown sugar
6 tbsp. white sugar
2 tbsp. honey
1 tbsp. water

Cream butter. Gradually beat in sugar. Blend in honey and water and whip
until fluffy.

Coat muffin pans liberally and even with mixture, using 2 teaspoons per tin.
Now prepare batter.

Combine flours, salt, cinnamon, sugar, and soda. Stir in raisins, eggs,
honey, oil, and pineapple. Stir in bran and buttermilk and mix until batter
is smooth.

Fill coated tins 3/4 full. Bake at 400 degrees. Remove from tins immediately
by turning upside down on cooling racks.

 

 

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

EASY COWBOY GOULASH

 

 

1 box macaroni and cheese dinner
1 lb. ground beef
1/2 c. onion, chopped
1 tbsp. chili powder
2 c. tomatoes in juice (can be chopped)
1 can whole kernel corn, drained

Prepare macaroni and cheese as directed on package. Set aside. Brown ground
beef and onion in skillet; drain. Stir in chili powder. Add tomatoes and
juice and simmer for 5 minutes. Add corn and stir. Pour all into macaroni
and mix well. Stir on low heat for a short time to blend ingredients.
Enjoy.

 

 

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

SLOW COOKER SHEPHERD'S PIE

 


Prepare a complete meal in minutes by following this simple, yet tasty,
recipe.

1 lb. BOB EVANSR Original Recipe Sausage Roll
1 (24 oz.) package BOB EVANSR Original Mashed Potatoes
2 cups frozen peas and carrots
1 (12 oz.) jar beef gravy

In medium skillet over medium heat, crumble and cook sausage until brown.
Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour
gravy on top of potatoes. Cover and cook on low 4 to 6 hours.  Enjoy. 

 

 

 

 

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

JELLO COOL WHIP FRUIT SALAD

 


2 cans fruit cocktail
1 can mandarin oranges
1 (20 oz.) can chunk pineapple
3 oz. cream cheese
8 oz. Cool Whip
3 oz. Jello (strawberry, cherry or banana)

Drain fruit. Soften cream cheese in a large bowl. Add Cool Whip and dry
Jello (don't add water, just powder). Blend cheese, Cool Whip and Jello
together. Mix with fruit and serve.

 

 

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Re: [CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

Sorry I forgot the subject line.

Marilyn

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, May 8, 2018 1:15 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; santas-works...@groups.io
Subject: [CnD] (no subject)



CRAB PIZZA DIP

 


1 c. sour cream
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. horseradish
1/4 tsp. garlic powder
1/4 tsp. onion powder
6 oz. seafood cocktail sauce
6 oz. crab meat, drained
Parsley

Blend first six ingredients. Spread on a 10 inch serving plate. Spread
cocktail sauce on like you would pizza sauce. Sprinkle crab and parsley on
top. Serve with crackers.

 

 

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

CRAB PIZZA DIP

 


1 c. sour cream
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. horseradish
1/4 tsp. garlic powder
1/4 tsp. onion powder
6 oz. seafood cocktail sauce
6 oz. crab meat, drained
Parsley

Blend first six ingredients. Spread on a 10 inch serving plate. Spread
cocktail sauce on like you would pizza sauce. Sprinkle crab and parsley on
top. Serve with crackers.

 

 

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[CnD] (no subject)

[gail johnson via Cookinginthedark]

from: Mayo Clinic
Chili
serves 8
Ingredients
1 pound extra-lean ground beef
1/2 cup chopped onion
2 large tomatoes (or 2 cups canned, unsalted tomatoes)
4 cups canned unsalted kidney beans, rinsed and drained
1 cup chopped celery
1 1/2 tablespoons chili powder or to taste
Water, as desired   (I'm starting with one cup and adding as needed)
2 tablespoons cornmeal
Jalapeno peppers, seeded and chopped, as desired*
Directions
In a soup pot, add the ground beef and onion. Over medium heat saute 
until the meat is browned and  the onion is translucent. Drain well.
Add the tomatoes, kidney beans, celery and chili powder to the ground 
beef mixture. Cover and cook  for 10 minutes, stirring frequently. 
Uncover and add water to desired consistency. Stir in  cornmeal. Cook 
at least 10 minutes more to allow the flavors to blend.
Ladle into warmed bowls and garnish with jalapeno peppers, if desired. 
Serve immediately.

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

FROM SCRATCH, YELLOW CAKE MIX 

 

Serves twelve.

 

ready in:  1-2 hrs.

 




ingredients

2 cups flour
1 1/2 cup sugar
1/4 cup shortening
1/4 cup butter, softened
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs

directions

Heat oven to 350 degrees F. Grease and flour 13" X 9" pan or two 8" or 9"
round cake pans. 

Beat all ingredients on low speed, scraping sides, 30 seconds. Beat on high
3 minutes. Pour into pan(s). 

Bake 13" X 9" pan 40-45 minutes (or round cake pans 30-35 minutes), until
toothpick inserted in center comes out clean. Cool 10 minutes, remove from
pan(s); cool completely. Frost as desired.  Enjoy.

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[CnD] (no subject)

[gail johnson via Cookinginthedark]

Basmati Rice  is an ingredient I always have on hand.
I'm always looking for new ideas.


from: Pomegranate Fried Basmati Rice Methods & Ingredients - Taj Foods

Pomegranate Fried RiceServes 4
INGREDIENTS
200g (1 cup) White Basmati Rice
375ml (1 1/2 cups) water
60g (1/2 cup) Pomegranate berries
2 tablespoons Oyster Sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
2 teaspoons sesame oil
2 tablespoons peanut oil
4 eggs, lightly whisked
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
1 bunch gai-lan, trimmed, coarsely chopped (you can sub kale, broccoli 
and collard greens)

Green shallots, thinly sliced, to serve
METHOD
Rinse rice under cold running water until water runs clear. Bring rice 
and water to the boil,  stirring, in a saucepan over high heat. Reduce 
heat to low. Cover. Cook for 12 minutes or until  tender. Set aside, 
covered, for 5 minutes. Fluff. Spread over a baking tray. Cool. Cover 
and place  in fridge overnight.
Place pomegranate berries in a heatproof bowl. Cover with warm water. 
Stand for 10 minutes. Drain.
Combine oyster sauce, soy sauce, rice wine and half the sesame oil in a 
small bowl.
Heat half the peanut oil in a wok over high heat. Whisk eggs with 
remaining sesame oil. Add to wok.  Scramble for 1-2 minutes or until 
nearly cooked. Transfer to a plate.
Wipe wok clean. Heat remaining peanut oil. Stir-fry garlic and ginger 
for 1 minute. Stir-fry  gai-lan stems for 2 minutes or until starting 
to soften. Stir-fry leaves for 1 minute or until  wilted. Add rice, 
pomegranate berries and sauce mixture. Stir-fry for 2 minutes or until 
heated  through. Gently stir in egg. Sprinkle with shallot.

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

LAYERED POTATO CASSEROLE

 


3 lb. sm. potatoes
1 1/2 tbsp. salt
6 hard boiled eggs
1/4 lb. butter
1/4 lb. boiled ham, sliced
1/4 lb. sausage, sliced
1 c. sour cream
1 tbsp. paprika

Preheat oven to 350 degrees; cook potatoes until tender. Peel and slice
potatoes and hard boiled eggs. Butter an ovenproof dish well, arrange a
layer of sliced potatoes on the bottom of the dish, season with salt.

Melt the butter, sprinkle a little on top of potatoes, cover the layer with
ham slices and top with another layer of sliced potatoes, again season with
salt, sprinkle with melted butter. Arrange egg and sausage slices on top,
finish with a final layer of potatoes. Pour remaining butter on top. Spread
sour cream over all and sprinkle with paprika. Bake in the preheated oven
for 30 minutes.  Enjoy.

 

 

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[CnD] (no subject)

[gail johnson via Cookinginthedark]

Pulled Pork
Ingredients
3 pound pork shoulder roast
coconut oil or other fat
2 Tbsp. Thai sweet chili sauce
2 Tbsp. or so mustard
1/2 cup salsa
1 16 oz. coke(grate tenderizer)
1 package Lipton onion soup mix
Method:
1. Rub some oil on the roast and sear all sides.
2. once seared cover on all sides with mustard and Thai Sweet chili sauce.
3. Place in crock pot.
4. Pour in coke,  salsa, onion soup mix, and other seasonings of your choosing.
5. Cook on low for 8-10 hours. Test at 8-10 hours. If it doesn't pull 
apart easily between 2 forks it isn't done.
6. Eat on buns with cheese or  serve portions of meat with it's own 
gravy over sauteed vegetables.

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Re: [CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

I re-posted the recipe, with the subject line.  It was a mistake, you know, we 
all make them now and then.

Marilyn

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, December 30, 2017 11:37 PM
To: [cookinginthedark@acbradio.org]
Cc: Brenda Mueller
Subject: Re: [CnD] (no subject)

If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
because I've never heard of them, and of course, I've never had them.  

There used to be a bug in certain systems that would make a subject appear as 
"No subject," and a reboot or reset for some devices fixed the problem; hope 
this helps.

Brenda Mueller 


Sent from my iPhone

> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> I have posted this recipe before, but I changed the amount of cream cheeese
> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
> better, since I made the change.  Mom isn't hear now to correct my change.
> LOLOLOL!  
> 
> 
> 
> MY MOM'S SAUERKRAUT BALLS
> 
> Preheat the oven to 325 degrees.
> 
> Two pounds of sage pork sausage, (cooked, browned, drained, and then
> 
> Broken in to small pieces)
> 
> 8 ounces of cream cheese, (softened)
> 
> 1 TB  milk
> 
> one egg, (beaten)
> 
> one large can or bag of sauerkraut, (drained and then cut into small
> 
> pieces with kitchen scissors)
> 
> Bread crumbs.
> 
> While the sausage is still warm, add the cream cheese. Mix well, (I use my
> 
> hands.)
> 
> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
> 
> Use just enough bread crumbs to be able to form small balls.
> 
> Place the balls in a large glass dish or ungreased cookie sheet.
> 
> Bake at 325 degrees for 15 to 20 minutes.
> 
> Mom brings these to family gatherings and we eat like pigs.
> 
> I have made them too. Enjoy.
> 
> ___
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Re: [CnD] (no subject)

[Jody M via Cookinginthedark]

How much milk does this recipe call for?

Sent from my iPhone

> On Dec 30, 2017, at 11:37 PM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
> Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
> because I've never heard of them, and of course, I've never had them.  
> 
> There used to be a bug in certain systems that would make a subject appear as 
> "No subject," and a reboot or reset for some devices fixed the problem; hope 
> this helps.
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>> 
>> 
>> I have posted this recipe before, but I changed the amount of cream cheeese
>> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
>> better, since I made the change.  Mom isn't hear now to correct my change.
>> LOLOLOL!  
>> 
>> 
>> 
>> MY MOM'S SAUERKRAUT BALLS
>> 
>> Preheat the oven to 325 degrees.
>> 
>> Two pounds of sage pork sausage, (cooked, browned, drained, and then
>> 
>> Broken in to small pieces)
>> 
>> 8 ounces of cream cheese, (softened)
>> 
>> 1 TB  milk
>> 
>> one egg, (beaten)
>> 
>> one large can or bag of sauerkraut, (drained and then cut into small
>> 
>> pieces with kitchen scissors)
>> 
>> Bread crumbs.
>> 
>> While the sausage is still warm, add the cream cheese. Mix well, (I use my
>> 
>> hands.)
>> 
>> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
>> 
>> Use just enough bread crumbs to be able to form small balls.
>> 
>> Place the balls in a large glass dish or ungreased cookie sheet.
>> 
>> Bake at 325 degrees for 15 to 20 minutes.
>> 
>> Mom brings these to family gatherings and we eat like pigs.
>> 
>> I have made them too. Enjoy.
>> 
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
> 
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Re: [CnD] (no subject)

[Brenda Mueller via Cookinginthedark]

If this is a recipe for sour Kraut balls, why doesn't the subject read "Sour 
Kraut balls," instead of "No Subject?" Sour Kraut balls sound intriguing, 
because I've never heard of them, and of course, I've never had them.  

There used to be a bug in certain systems that would make a subject appear as 
"No subject," and a reboot or reset for some devices fixed the problem; hope 
this helps.

Brenda Mueller 


Sent from my iPhone

> On Dec 30, 2017, at 9:39 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> 
> I have posted this recipe before, but I changed the amount of cream cheeese
> to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
> better, since I made the change.  Mom isn't hear now to correct my change.
> LOLOLOL!  
> 
> 
> 
> MY MOM'S SAUERKRAUT BALLS
> 
> Preheat the oven to 325 degrees.
> 
> Two pounds of sage pork sausage, (cooked, browned, drained, and then
> 
> Broken in to small pieces)
> 
> 8 ounces of cream cheese, (softened)
> 
> 1 TB  milk
> 
> one egg, (beaten)
> 
> one large can or bag of sauerkraut, (drained and then cut into small
> 
> pieces with kitchen scissors)
> 
> Bread crumbs.
> 
> While the sausage is still warm, add the cream cheese. Mix well, (I use my
> 
> hands.)
> 
> Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .
> 
> Use just enough bread crumbs to be able to form small balls.
> 
> Place the balls in a large glass dish or ungreased cookie sheet.
> 
> Bake at 325 degrees for 15 to 20 minutes.
> 
> Mom brings these to family gatherings and we eat like pigs.
> 
> I have made them too. Enjoy.
> 
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

I have posted this recipe before, but I changed the amount of cream cheeese
to 8 ounces, instead of 12 ounces, which is what my Mom said.  I like them
better, since I made the change.  Mom isn't hear now to correct my change.
LOLOLOL!  

 

MY MOM'S SAUERKRAUT BALLS

Preheat the oven to 325 degrees.

Two pounds of sage pork sausage, (cooked, browned, drained, and then

Broken in to small pieces)

8 ounces of cream cheese, (softened)

1 TB  milk

one egg, (beaten)

one large can or bag of sauerkraut, (drained and then cut into small

pieces with kitchen scissors)

Bread crumbs.

While the sausage is still warm, add the cream cheese. Mix well, (I use my

hands.)

Then, add the beaten egg and milk.  Add the sauerkraut. Mix well. .

Use just enough bread crumbs to be able to form small balls.

Place the balls in a large glass dish or ungreased cookie sheet.

Bake at 325 degrees for 15 to 20 minutes.

Mom brings these to family gatherings and we eat like pigs.

I have made them too. Enjoy.

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Re: [CnD] (no subject)

[Andrea Stone via Cookinginthedark]

This is it! Thank you!

Sent from my iPhone

> On Oct 17, 2017, at 8:51 AM, Deborah Barnes via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> That was posted yesterday, I think, so it's probably the one.  <g<
> 
> Deb B.
> 
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, October 17, 2017 8:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: [CnD] (no subject)
> 
> I can'at remember which one I posted.  Is this it?  If not, let me know.
> 
> 
> 
> Coca Cola Chocolate Cake
> Serves: 15-18
> Source: thedomesticrebel.com 
> 
> 
> Ingredients: 
> For the Cake: 
> 1 cup (2 sticks) unsalted butter, cubed
> 1/4 cup cocoa powder
> 1 (12 oz) can Coke (do not use diet)
> 2 cups granulated sugar
> 2 cups all-purpose flour
> 1 tsp baking soda
> 1/2 tsp salt
> 1/2 cup buttermilk
> 2 eggs
> 1 tsp vanilla extract 
> 
> 
> For the Frosting: 
> 1 (12 oz) can Coke (do not use diet)
> 1/2 cup butter, cubed
> 1/4 cup cocoa powder
> 4 cups powdered sugar 
> 
> 
> Instructions: 
> Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking 
> pan with cooking spray; set aside. 
> 
> 
> In a medium saucepan, add in the butter, cocoa powder, and can of Coke and 
> bring to a boil over medium heat, whisking occasionally until smooth. While 
> Coke mixture melts, whisk together the granulated sugar, flour, baking soda 
> and salt in a large bowl until combined. Pour the melted Coke mixture into 
> the flour mixture and combine well. 
> 
> 
> Add in the buttermilk and gently whisk in to combine. Crack in the eggs and 
> stir in the vanilla, whisking until cohesive and smooth. Pour into the 
> prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted 
> near the center comes out clean or with moist, not wet, crumbs. 
> 
> 
> During the last 15 minutes of the cake baking, make your frosting. In a small 
> saucepan, boil the second can of Coke for 12-15 minutes or until reduced by 
> half and thickened slightly. Whisk in the butter to melt. 
> 
> 
> In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in 
> the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do 
> so now. Pour the frosting over the still-hot cake and let set at room 
> temperature for about an hour before cutting into squares. 
> 
> 
> 
> 
> 
> 
> 
> 
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Re: [CnD] (no subject)

[Deborah Barnes via Cookinginthedark]

That was posted yesterday, I think, so it's probably the one.  <g<

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, October 17, 2017 8:34 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] (no subject)

I can'at remember which one I posted.  Is this it?  If not, let me know.

 

Coca Cola Chocolate Cake
Serves: 15-18
Source: thedomesticrebel.com 


Ingredients: 
For the Cake: 
1 cup (2 sticks) unsalted butter, cubed
1/4 cup cocoa powder
1 (12 oz) can Coke (do not use diet)
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract 


For the Frosting: 
1 (12 oz) can Coke (do not use diet)
1/2 cup butter, cubed
1/4 cup cocoa powder
4 cups powdered sugar 


Instructions: 
Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan 
with cooking spray; set aside. 


In a medium saucepan, add in the butter, cocoa powder, and can of Coke and 
bring to a boil over medium heat, whisking occasionally until smooth. While 
Coke mixture melts, whisk together the granulated sugar, flour, baking soda and 
salt in a large bowl until combined. Pour the melted Coke mixture into the 
flour mixture and combine well. 


Add in the buttermilk and gently whisk in to combine. Crack in the eggs and 
stir in the vanilla, whisking until cohesive and smooth. Pour into the prepared 
pan and bake for approx. 25-30 minutes or until a toothpick inserted near the 
center comes out clean or with moist, not wet, crumbs. 


During the last 15 minutes of the cake baking, make your frosting. In a small 
saucepan, boil the second can of Coke for 12-15 minutes or until reduced by 
half and thickened slightly. Whisk in the butter to melt. 


In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in 
the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do so 
now. Pour the frosting over the still-hot cake and let set at room temperature 
for about an hour before cutting into squares. 




 

 

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

I can'at remember which one I posted.  Is this it?  If not, let me know.

 

Coca Cola Chocolate Cake 
Serves: 15-18 
Source: thedomesticrebel.com 


Ingredients: 
For the Cake: 
1 cup (2 sticks) unsalted butter, cubed 
1/4 cup cocoa powder 
1 (12 oz) can Coke (do not use diet) 
2 cups granulated sugar 
2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
1/2 cup buttermilk 
2 eggs 
1 tsp vanilla extract 


For the Frosting: 
1 (12 oz) can Coke (do not use diet) 
1/2 cup butter, cubed 
1/4 cup cocoa powder 
4 cups powdered sugar 


Instructions: 
Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking
pan with cooking spray; set aside. 


In a medium saucepan, add in the butter, cocoa powder, and can of Coke and
bring to a boil over medium heat, whisking occasionally until smooth. While
Coke mixture melts, whisk together the granulated sugar, flour, baking soda
and salt in a large bowl until combined. Pour the melted Coke mixture into
the flour mixture and combine well. 


Add in the buttermilk and gently whisk in to combine. Crack in the eggs and
stir in the vanilla, whisking until cohesive and smooth. Pour into the
prepared pan and bake for approx. 25-30 minutes or until a toothpick
inserted near the center comes out clean or with moist, not wet, crumbs. 


During the last 15 minutes of the cake baking, make your frosting. In a
small saucepan, boil the second can of Coke for 12-15 minutes or until
reduced by half and thickened slightly. Whisk in the butter to melt. 


In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour
in the Coke/butter mixture and whisk until smooth. If adding chopped pecans,
do so now. Pour the frosting over the still-hot cake and let set at room
temperature for about an hour before cutting into squares. 




 

 

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Re: [CnD] (no subject)

[Steve Stewart via Cookinginthedark]

send a blank email to;
cookinginthedark-requ...@acbradio.org
and in the subject line, put the word unsubscribe

Steve Stewart
CnD Moderator

-Original Message- 
From: Jessica Rasmussen via Cookinginthedark 
Sent: Thursday, July 28, 2016 10:53 PM 
To: cookinginthedark@acbradio.org 
Cc: Jessica Rasmussen 
Subject: [CnD] (no subject) 


unsubscribe?
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email; cookda...@suddenlink.net
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[CnD] (no subject)

[Nancy Martin via Cookinginthedark]

Hi everyone,
On a site called diabetes forecast, I found an unusual feature that 
interested me. Along with all the usual sharing possibilities, there was a 
link offering listen to text. I've never seen that before. I'll post a 
recipe as soon as I can figure out how best to do that.
Nancy 


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Re: [CnD] (no subject)

[Sugar via Cookinginthedark]

Hi, sorry but there is no subject on the subject line, and so I don't know what 
 this is about
sugar

So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today.
~Matt. 6:34-Sugar


-Original Message-
From: Colleen Chandler via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 10, 2015 7:33 PM
To: cookinginthedark@acbradio.org; jan brown
Subject: Re: [CnD] (no subject)

What does this have to do with cooking?  Would you mind explaining please? 


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Re: [CnD] (no subject)

[Charles Rivard via Cookinginthedark]

No subject?  No content?  No interest.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: jan brown via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Tuesday, March 10, 2015 8:44 PM
Subject: [CnD] (no subject)



You just never know.

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Re: [CnD] (no subject)

[Nicole Massey via Cookinginthedark]

I suspect someone got hacked.

 -Original Message-
 From: Colleen Chandler via Cookinginthedark
 [mailto:cookinginthedark@acbradio.org]
 Sent: Tuesday, March 10, 2015 9:33 PM
 To: cookinginthedark@acbradio.org; jan brown
 Subject: Re: [CnD] (no subject)
 
 What does this have to do with cooking?  Would you mind explaining
 please?
 
 
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[CnD] (no subject)

[jan brown via Cookinginthedark]

You just never know.

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Re: [CnD] (no subject)

[Colleen Chandler via Cookinginthedark]

What does this have to do with cooking?  Would you mind explaining please? 


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[CnD] (no subject)

[gail johnson via Cookinginthedark]

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use 
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into 
the pan.

4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to 
keep them refrigerated. About 1 week in the refrigerator and 3 months 
in the freezer will keep them fresher longer.


Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a 
cookie scooper for uniform sized turkey meatballs. Bake them on a 
lightly spayed cookie sheet for about 15 minutes. You will need to 
check them often as the cooking time will vary along with the size of 
the meatballs.



Feel free to try other vegetables in place of the carrots. This turkey 
meatloaf would be just as good with a 1/4 cup of peas or even green beans.


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Re: [CnD] (no subject)

[Steve Stewart via Cookinginthedark]

please put what ever kind of recipe this is in subject line.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: gail johnson via Cookinginthedark

Sent: Saturday, December 06, 2014 2:19 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into
the pan.
4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to
keep them refrigerated. About 1 week in the refrigerator and 3 months
in the freezer will keep them fresher longer.

Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a
cookie scooper for uniform sized turkey meatballs. Bake them on a
lightly spayed cookie sheet for about 15 minutes. You will need to
check them often as the cooking time will vary along with the size of
the meatballs.


Feel free to try other vegetables in place of the carrots. This turkey
meatloaf would be just as good with a 1/4 cup of peas or even green beans.

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Re: [CnD] (no subject)

[Charles Rivard via Cookinginthedark]

Good thing you sent that reminder.  I always figure that if there's no 
subject line, it must not be of enough importance for the author to tell us 
what is about to be discussed.  The only reason I checked this one was the 
author of the message I replied to.  I had automatically deleted the 
original because there was no subject line.


---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: Steve Stewart via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; gail johnson mama-g...@samobile.net
Sent: Saturday, December 06, 2014 3:38 AM
Subject: Re: [CnD] (no subject)


please put what ever kind of recipe this is in subject line.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: gail johnson via Cookinginthedark

Sent: Saturday, December 06, 2014 2:19 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into
the pan.
4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to
keep them refrigerated. About 1 week in the refrigerator and 3 months
in the freezer will keep them fresher longer.

Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a
cookie scooper for uniform sized turkey meatballs. Bake them on a
lightly spayed cookie sheet for about 15 minutes. You will need to
check them often as the cooking time will vary along with the size of
the meatballs.


Feel free to try other vegetables in place of the carrots. This turkey
meatloaf would be just as good with a 1/4 cup of peas or even green beans.

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Re: [CnD] (no subject)

[Debbra Piening via Cookinginthedark]

I automatically delete messages without subject lines.  I wonder how many
important or valuable things I've missed.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Saturday, December 06, 2014 8:32 AM
To: cookinginthedark@acbradio.org; Steve Stewart
Subject: Re: [CnD] (no subject)

Good thing you sent that reminder.  I always figure that if there's no 
subject line, it must not be of enough importance for the author to tell us 
what is about to be discussed.  The only reason I checked this one was the 
author of the message I replied to.  I had automatically deleted the 
original because there was no subject line.

---
Be positive!  When it comes to being defeated, if you think you're finished,

you! really! are! finished!
- Original Message - 
From: Steve Stewart via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; gail johnson mama-g...@samobile.net
Sent: Saturday, December 06, 2014 3:38 AM
Subject: Re: [CnD] (no subject)


please put what ever kind of recipe this is in subject line.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: gail johnson via Cookinginthedark
Sent: Saturday, December 06, 2014 2:19 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into
the pan.
4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to
keep them refrigerated. About 1 week in the refrigerator and 3 months
in the freezer will keep them fresher longer.

Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a
cookie scooper for uniform sized turkey meatballs. Bake them on a
lightly spayed cookie sheet for about 15 minutes. You will need to
check them often as the cooking time will vary along with the size of
the meatballs.


Feel free to try other vegetables in place of the carrots. This turkey
meatloaf would be just as good with a 1/4 cup of peas or even green beans.

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[CnD] (no subject)

[whdudley via Cookinginthedark]

http://pastillasadelgazar.es/wp-admin/css/Bessie.php
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[CnD] (no subject)

[Janet Hardcastle via Cookinginthedark]

unsubscribe   

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[CnD] (no subject)

[whdudley via Cookinginthedark]

http://grantwyeth.com/wp-content/plugins/jetpack/modules/sharedaddy/images/yywwsuqn.php
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[CnD] (no subject)

[whdudley via Cookinginthedark]

http://roiloantiendinh.net/wp-content/plugins/wptouch/admin/bootstrap/css/Ching.html
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[CnD] (no subject)

[Vincent]

Bread machine banana bread recipe   Nicole I would like this recipe as
well.
thx 

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Re: [CnD] (no subject)

[Nicole Massey]

Will do, though understand this is an untried recipe -- it failed when she
made it, so we'll have to attempt it again to make sure it works.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Vincent
 Sent: Sunday, February 09, 2014 3:47 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] (no subject)
 
 Bread machine banana bread recipe Nicole I would like this recipe as
 well.
 thx
 
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Re: [CnD] (no subject)

[Vincent]

Ok hope your breakthrough is the fix for the recipe

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Sunday, February 09, 2014 4:51 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Will do, though understand this is an untried recipe -- it failed when she
made it, so we'll have to attempt it again to make sure it works.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Vincent
 Sent: Sunday, February 09, 2014 3:47 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] (no subject)
 
 Bread machine banana bread recipe Nicole I would like this recipe as
 well.
 thx
 
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[CnD] (no subject)

[Angela]

Buckeye Candy
2 cups creamy peanut butter, (not all-natural)
1/4 cup (1/2 stick) butter or margarine, softened
3 3/4 cups (16-oz. box) powdered sugar
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 tablespoons vegetable shortening

LINE baking sheets with wax paper.
BEAT peanut butter and butter in large mixer bowl 
until creamy. Beat in powdered sugar until 
mixture holds together and is moistened. Shape 
into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
MELT morsels and shortening in medium, uncovered, 
microwave-safe bowl on HIGH (100%) power for 1 
minute; STIR. Morsels may retain some of their 
shape. If necessary, microwave at additional 10- 
to 15-second intervals, stirring just until melted.
DIP peanut butter centers into melted chocolate 
using a toothpick, leaving a small portion of the 
center uncovered. Shake off excess chocolate and 
scrape bottom of candy on side of bowl. Return to 
baking sheets; refrigerate until chocolate is 
set. Store in covered container in refrigerator.

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Re: [CnD] (no subject)

[Teresa Mullen]

Teresa MullenSent from my iPhone

 On Oct 27, 2013, at 12:54 PM, Angela mizangie.da...@gmail.com wrote:
 
 Pumpkin Swirl Brownies
 
 Filling
 1 package (3 oz) cream cheese, softened
 1/2 cup canned pumpkin (not pumpkin pie mix)
 1 egg
 3 tablespoons sugar
 1 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 Brownies
 1 box Betty Crocker® Premium Brownies Ultimate Fudge
 1/4 cup vegetable oil
 2 tablespoons water
 1 egg
 
 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 
 9-inch square pan with shortening or cooking spray. In small bowl, beat all 
 filling ingredients with electric mixer on low speed until smooth. Set aside.
 Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons 
 water and the egg. Spread 3/4 of the batter in pan. Spoon filling by 
 tablespoonfuls evenly over batter. Spoon remaining brownie batter over 
 filling. Cut through batter several times with knife for marbled design.
 Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan 
 comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store 
 covered in refrigerator.
 Makes 16 brownies
 
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 confused about the brownie mix and then with adding oil in the egg with the 
 directions from the brownie mix are you adding more oil and egg or is that 
 Whichers or are you talking about ingredients from the package? I hope I 
 asked this question right thanks
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Re: [CnD] (no subject)

[Angela]

No, you only need the 1/4 cup oil, 2 Tablespoons 
water and the one egg.  You do not need to double 
it.  The recipe was just written in a way that 
they mentioned the ingredient listed on the box 
on the ingredient list, and then for some reason 
re mentioned them in the instructions.  But, you 
don't need to double the oil, egg and water.

I hope this helps.
Kind regards,
Angela Davis
At 06:13 PM 10/29/2013, you wrote:
Teresa MullenSent from my iPhone  On Oct 27, 
2013, at 12:54 PM, Angela 
mizangie.da...@gmail.com wrote:   Pumpkin 
Swirl Brownies   Filling  1 package (3 oz) 
cream cheese, softened  1/2 cup canned pumpkin 
(not pumpkin pie mix)  1 egg  3 tablespoons 
sugar  1 teaspoon ground cinnamon  1/4 
teaspoon ground nutmeg  Brownies  1 box Betty 
Crocker® Premium Brownies Ultimate Fudge  1/4 
cup vegetable oil  2 tablespoons water  1 
egg   Heat oven to 350°F (325°F for dark or 
nonstick pan). Grease bottom only of 9-inch 
square pan with shortening or cooking spray. In 
small bowl, beat all filling ingredients with 
electric mixer on low speed until smooth. Set 
aside.  Make brownie batter as directed on box, 
using 1/4 cup oil, 2 tablespoons water and the 
egg. Spread 3/4 of the batter in pan. Spoon 
filling by tablespoonfuls evenly over batter. 
Spoon remaining brownie batter over filling. Cut 
through batter several times with knife for 
marbled design.  Bake 40 to 45 minutes or until 
toothpick inserted 1 inch from side of pan comes 
out almost clean. Cool completely. Cut into 4 
rows by 4 rows. Store covered in refrigerator.  
Makes 16 brownies   
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i'm a little bit confused about the brownie mix 
and then with adding oil in the egg with the 
directions from the brownie mix are you adding 
more oil and egg or is that Whichers or are you 
talking about ingredients from the package? I 
hope I asked this question right thanks 
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[CnD] (no subject)

[Angela]

Pumpkin Swirl Brownies

Filling
1 package (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
 1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Brownies
1 box Betty Crocker® Premium Brownies Ultimate Fudge
1/4 cup vegetable oil
2 tablespoons water
1 egg

Heat oven to 350°F (325°F for dark or nonstick 
pan). Grease bottom only of 9-inch square pan 
with shortening or cooking spray. In small bowl, 
beat all filling ingredients with electric mixer 
on low speed until smooth. Set aside.
Make brownie batter as directed on box, using 1/4 
cup oil, 2 tablespoons water and the egg. Spread 
3/4 of the batter in pan. Spoon filling by 
tablespoonfuls evenly over batter. Spoon 
remaining brownie batter over filling. Cut 
through batter several times with knife for marbled design.
Bake 40 to 45 minutes or until toothpick inserted 
1 inch from side of pan comes out almost clean. 
Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Makes 16 brownies

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[CnD] (no subject)

[Christy Leigh]

Recipes from mama peach
Recipes For Sunday, September 15, 2013 Include:
What’s Cooking: Favorite Foods From Friends Against Cancer: Pies, Cakes, 
Cookies, Candy And Desserts
Fudge Pie
The Best Of Cooking With Three Ingredients: Side Dishes And Vegetables
Deviled Eggs
The Betty Crocker Recipe Card Library: Hurry Up Main Dishes
Chicken Mushroom a la King

Recipes For Today:
What’s Cooking: Favorite Foods From Friends Against Cancer:
Pies, Cakes, Cookies, Candy And Desserts
Fudge Pie
1/2 cup butter
1/4 cup plus 2 tablespoons cocoa
1 cup sugar
2 eggs, slightly beaten
1/4 cup flour
Dash salt
1 teaspoon vanilla
Melt butter in medium pan. Remove from heat. Add cocoa, sugar, eggs, flour, 
salt and vanilla. Beat well. Pour into a well greased 9 inch pie pan. Bake at 
350 degrees for 15 to 20 minutes. Cool. Serve with whipped cream or ice cream. 
Can be cooked in microwave for 6 minutes.
_
The Best Of Cooking With Three Ingredients:
Side Dishes And Vegetables
Deviled Eggs
6 hard boiled eggs
Thousand Island salad dressing
Paprika
Slice eggs lengthwise. Remove yolks. Chop yolks and mix with enough dressing to 
moisten. Stuff into egg white shells. Sprinkle with paprika. Refrigerate.
_
The Betty Crocker Recipe Card Library:
Hurry Up Main Dishes
Chicken Mushroom a la King
1 can (10 1/2 ounces) condensed cream of celery soup
1 cup cut up cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoons pimiento
1 teaspoon parsley flakes
Salt and pepper
Chow mein noodles, rice or toast cups
Heat soup. stir in remaining ingredients, except chow mein noodles; heat 
through. Serve on chow mein noodles.
Makes 3 or 4 servings.
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[CnD] Redoing Subject Lines Redone

[Sherri Crum]

Hi Jennifer,

I'm not sure how you are accessing gmail. I just log in to my gmail account.

I think I was successful in changing the subject line above.

I did this,

Hit R for reply

Arrowed down to the forms field of the subject line and deleted the
words which were there

Typed in my new subject line

and arrowed down to the body text which is where I am typing right now.

Haven't been following this thread so I don't know what you have
already been told.

If you need additional help, feel free to email me off list.

Hope this helps,

Sherri

On 5/13/13, Jennifer Chambers jennile...@gmail.com wrote:
 Kathy, thank you very much for trying to help, but these instructions
 don't seem to work in GMail.  I just tried them again.  I know Dale
 wants us to leave the group if we can't change subject lines, and I
 understand his reasoning, but I don't want to leave, as I've got some
 really good recipes from this group.  I just won't share mine, because
 I can't get the thing to work for me.  I've been working with
 computers since DOS days, but cannot change the darn subject line.
 Anyway, I appreciate your kindness, Kathy, very much.

 Jennifer

 On 5/8/13, Kathy Brandt katya20...@comcast.net wrote:

 Here's my shot at attempting instructions/smile:

 When I hit control-r to reply to this, I was put in the body of the
 message.

 Shift tab (the back tab) put me back in the subject line, where I did a
 control-a (which highlited/selected everything in the subject line), and
 hit

 delete, which deleted everything, at which point I could type in a new
 subject, and then hit the tab key once to get to the body of the message.

 Hope that helps.  ... I know how it is though with understanding this
 stuff.

 I couldn't, back in the day, get about how to copy and paste till it was
 explained in a way I understood.

   Kathy.


 - Original Message -
 From: Jennifer Chambers jennile...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Wednesday, May 08, 2013 3:28 PM
 Subject: Re: [CnD] Need subject lines in messages please


I agree about the subject lines and the need for them, but I must
 confess that I can only reply to messages, because I do have trouble
 with subject lines.  If I create a new message, there's no problem,
 but when I try to send it to the group, I never get it in my inbox, so
 I don't know if it's gone through.  If I try to circumvent that issue
 by changing someone else's subject line, I am unable to get my cursor
 to go to the Subject Line field.  Countless times, people have given
 instructions, but I am hopeless, I suspect, for the instructions never
 work for me.  Thus, I don't send recipes to this group.  I only
 respond to messages if I think I have a relevant comment.

 Ah well, my poor, thimble-sized brain is overstuffed!

 Jennifer

 On 5/7/13, Kathy Brandt katya20...@comcast.net wrote:

 It's not difficult to do, and gives busy people an idea of what's in
 the
 message so that they'll know whether it's pertinent to open.  In my
 experience also, if there's a virus it can come in a message with no
 subject, so, anything that comes to me with no subject-line, I refuse
 to
 open as a matter of principle, no matter who it's from.

 There've been too many messages lately without them.
 Thank you.

   Kathy.
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[CnD] Need subject lines in messages please

[Kathy Brandt]

It's not difficult to do, and gives busy people an idea of what's in the 
message so that they'll know whether it's pertinent to open.  In my experience 
also, if there's a virus it can come in a message with no subject, so, anything 
that comes to me with no subject-line, I refuse to open as a matter of 
principle, no matter who it's from.

There've been too many messages lately without them.  
Thank you.

  Kathy.
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Re: [CnD] Need subject lines in messages please

[Jennifer Chambers]

I agree about the subject lines and the need for them, but I must
confess that I can only reply to messages, because I do have trouble
with subject lines.  If I create a new message, there's no problem,
but when I try to send it to the group, I never get it in my inbox, so
I don't know if it's gone through.  If I try to circumvent that issue
by changing someone else's subject line, I am unable to get my cursor
to go to the Subject Line field.  Countless times, people have given
instructions, but I am hopeless, I suspect, for the instructions never
work for me.  Thus, I don't send recipes to this group.  I only
respond to messages if I think I have a relevant comment.

Ah well, my poor, thimble-sized brain is overstuffed!

Jennifer

On 5/7/13, Kathy Brandt katya20...@comcast.net wrote:

 It's not difficult to do, and gives busy people an idea of what's in the
 message so that they'll know whether it's pertinent to open.  In my
 experience also, if there's a virus it can come in a message with no
 subject, so, anything that comes to me with no subject-line, I refuse to
 open as a matter of principle, no matter who it's from.

 There've been too many messages lately without them.
 Thank you.

   Kathy.
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Re: [CnD] Need subject lines in messages please

[Debbra Piening]

I, too, usually delete messages without subject lines.  If I do open them
and find something to reply to, I usually will change the subject line.  For
some reason, when I tried to do this last time, the change didn't go
through.  I'll try to be more careful next time.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kathy Brandt
Sent: Wednesday, May 08, 2013 1:12 AM
To: cookinginthedark
Subject: [CnD] Need subject lines in messages please


It's not difficult to do, and gives busy people an idea of what's in the
message so that they'll know whether it's pertinent to open.  In my
experience also, if there's a virus it can come in a message with no
subject, so, anything that comes to me with no subject-line, I refuse to
open as a matter of principle, no matter who it's from.

There've been too many messages lately without them.  
Thank you.

  Kathy.
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Re: [CnD] (no subject)

[rebecca manners]

You are coming through clear.  


Becky

-Original Message- 
From: Becky 
Sent: Saturday, May 04, 2013 4:23 PM 
To: Cooking 
Subject: [CnD] (no subject) 


Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 


Sent from my iPhone
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Re: [CnD] (no subject)

[Debbra Piening]

Messages are going through.  There's just very little activity on the list.
I'm beginning to think that a lot of people have dropped off.  Everybody
spread the word that we're still here!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners
Sent: Tuesday, May 07, 2013 4:57 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

You are coming through clear.  

Becky

-Original Message- 
From: Becky 
Sent: Saturday, May 04, 2013 4:23 PM 
To: Cooking 
Subject: [CnD] (no subject) 

Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 

Sent from my iPhone
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Re: [CnD] (no subject)

[Debbra Piening]

Actually, what I'm saying is that I do think the list has been quiet,
especially compared to what it was before we changed servers.  It's kind of
refreshing this way, though, and certainly much easier to manage!  I've
actually had time to look through recipes!

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[CnD] (no subject)

[Becky]

Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 

Sent from my iPhone
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Re: [CnD] (no subject)

[Tom dickhoner]

Becky, your messages are coming through fine.

-Original Message-
From: Becky rebeca...@gmail.com
Sent: Saturday, May 04, 2013 4:23 PM
To: Cooking cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 

Sent from my iPhone
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Re: [CnD] (no subject)

[Susan Lumpkin]

Hi,

Your message came through just fine.

Susan

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Becky
Sent: Saturday, May 04, 2013 3:24 PM
To: Cooking
Subject: [CnD] (no subject)

Hy this is a test to see if my messages r going through.

Thanks 
Rebecca 

Sent from my iPhone
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Re: [CnD] (no subject)

[Jude DaShiell]

I'm about to write something about all of these test messages which will 
make life better for everyone needing to send test messages.  It is 
always an excellent idea to put the date and time you send the message 
in the body of the message and test in the subject field of the message. 
 If you find your own message on the list and have been looking for it 
in your inbox since you sent your message what this gets you back is the 
time you sent your message which can be compared with the date and time 
you recieved it.  Do understand, the internet was designed to keep 
trying to send a message for ten days before failing on the message.  
Depending on the number of hops it may take that long for anything you 
send to appear anywhere you will notice.

On Sat, 4 May 2013, Becky wrote:

 Hy this is a test to see if my messages r going through.
 
 Thanks 
 Rebecca 
 
 Sent from my iPhone
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---
jude jdash...@shellworld.net
About to block another web browser version?  Ask yourself what Tim
Berners-lee would do.

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Re: [CnD] (no subject)

[Becky]

Ok thank you, just been having some computer troubles lately



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell
Sent: Saturday, May 04, 2013 2:01 PM
To: Cooking
Subject: Re: [CnD] (no subject)

I'm about to write something about all of these test messages which will
make life better for everyone needing to send test messages.  It is always
an excellent idea to put the date and time you send the message in the body
of the message and test in the subject field of the message. 
 If you find your own message on the list and have been looking for it in
your inbox since you sent your message what this gets you back is the time
you sent your message which can be compared with the date and time you
recieved it.  Do understand, the internet was designed to keep trying to
send a message for ten days before failing on the message.  
Depending on the number of hops it may take that long for anything you send
to appear anywhere you will notice.

On Sat, 4 May 2013, Becky wrote:

 Hy this is a test to see if my messages r going through.
 
 Thanks
 Rebecca
 
 Sent from my iPhone
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About to block another web browser version?  Ask yourself what Tim
Berners-lee would do.

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[CnD] (no subject)

[Christy]

Recipes from mama peach
Dollywood Presents Tennessee Mountain Home Cooking: Desserts

Pumpkin Pie Cake

The Best Of Cooking With Three Ingredients: Party Sandwiches And Breads

Party Biscuits

The Betty Crocker Recipe Card Library: Favorite Family Desserts

Orange Cherry Pie

Recipes For Today:

Dollywood Presents Tennessee Mountain Home Cooking:

Desserts

Pumpkin Pie Cake

1 (29 ounce) can pumpkin

1 (12 ounce) can evaporated milk

3 eggs, slightly beaten

1 1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon salt

1 cup sugar

1 box yellow cake mix

1 cup chopped nuts

1 stick butter, melted

Blend together all ingredients, except cake mix, chopped nuts and
butter. Pour mixture into 13 by 9 by 2 inch pan. Sprinkle evenly with
cake mix and chopped nuts. Drizzle melted butter over all. Bake at 350
degrees about 50 minutes. Serve with whipped cream.

_

The Best Of Cooking With Three Ingredients:

Party Sandwiches And Breads

Party Biscuits

1 cup flour

1 cup whipping cream

2 tablespoons sugar

Mix all ingredients and pour into greased mini muffin cups. Bake at
400 degrees for 10 minutes.

_

The Betty Crocker Recipe Card Library:

Favorite Family Desserts

Orange Cherry Pie

2 sticks or 1 packet Betty Crocker Pie Crust Mix

1 tablespoon finely shredded orange peel

1 (21 ounce) can cherry pie filling

1/2 cup powdered sugar

1 teaspoon shredded orange peel

1 tablespoon orange juice

Orange Glaze (see below)

Set oven to 425 degrees. Prepare pastry for 8 inch Two-crust Pie as
directed on package, except add 1 tablespoon orange peel. Mix
remaining ingredients except Orange Glaze. Pour into pastry lined pie
pan. Cut second half of pastry into 8 (1/2 inch) strips. Place 4
pastry strips 1 inch apart across filling. Beginning at side, weave
first cross strip, folding back alternate strips going the other way.
Continue weaving until lattice is complete. Fold lower crust over ends
of pastry strips, building up edge; seal and flute. Cover edge with 2
to 3 inch strip of aluminum foil to prevent excessive browning; remove
foil last 15 minutes of baking. Bake 35 to 40 minutes. Spoon Orange
Glaze over pie.

Orange Glaze

Blend 1/2 cup powdered sugar, 2 teaspoons finely shredded orange peel
and 1 tablespoon orange juice.
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[CnD] (no subject)

[Mike and jean]

Exercise Daily
Walk with God

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[CnD] (no subject)

[Becky]

Hello and happy thursday to u all. Hope everyone is having a good week so far.
Well I know that this has been happening to a lot of people lately and guess 
what, it happened to me.
My boyfriend was trying to fix my computer and a bunch of my recipes were lost 
in the process. To top it off, i can only send emails on my phone because there 
is a problem with Microsoft outlook 2003 
So I would like some repost of recipes from last year.
I'm looking for pork chops, macaroni and cheese, fudge, cinnamon roll recipes 
using bisquic
I am also looking for lava cake and sex in a pan.

So sorry for the trouble,
Rebecca 

Sent from my iPhone
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[CnD] (no subject)

[Mike and jean]

Exercise Daily
Walk with God
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Re: [CnD] (no subject)

[Mike and jean]

Hi, I have sent several recipies to help replace the ones that you lost.  I
fully understand your situation as I also lost all of my recipies recently.
If I can help with other recipies, please let me know.  Mike

Exercise Daily
Walk with God


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[CnD] (no subject)

[maryann sears]

 

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[CnD] (no subject)

[Marie Tullett]

hi Marilyn Deweese, 
 Subscribe to cooking in the dark.
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[CnD] (no subject)

[gail johnson]

Beet and Mint Salad

6 beets, peeled
1/4 cup balsamic vinegar
cracked black pepper
2 tbsp. whole-grain mustard
1 cup shredded fresh mint
5 oz. salad greens
6 oz. oil-marinated Feta cheese, crumbled
1/4 cup sun dried tomatoes, softened or sliced cherry tomatoes
1 tbsp. olive oil
Directions:
Place the beets in a saucepan of boiling water and cook for 25-35 
minutes or until soft. Drain and cut the beets into wedges. Toss with 
balsamic vinegar, pepper and mustard and set aside to cool.


Toss the mint, salad greens, tomatoes, feta and olive oil in a bowl. 
Place on serving plates and top with the beets.

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[CnD] (no subject)

[Amanda Wilson]

Pasta Garlic Herb Pasta Toss

12 oz tricolor pasta
6 oz container herb cheese spread
2 tbsp olive oil
1 clove garlic; minced
1 tsp grated lemon rind
1/2 tsp salt
1/4 tsp pepper

Prepare pasta according to directions.

Meanwhile in a large serving bowl, whisk together remaining ingredients.

Drain pasta, reserving 1/4 cup cooking liquid.

Add pasta and cooking liquid to bowl and toss well to coat.


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[CnD] (no subject)

[gail johnson]

Light and easily digested, yet satisfying and nutritious, this easy low 
fat crockpot soup recipe is the perfect meal in a bowl.

Prep Time: 20 min. Cook Time: 5 - 6 hr
8 Servings
Ingredients:
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil (Not optional in my opinion)
2 large carrots
2 stalks celery
1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 
1 small butternut squash

1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger (about 1/2 inch piece peeled first)
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp ground cumin
1/2 tsp ground fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder
Crockpot Directions:
Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
Peel the carrots, slice lengthwise, then slice in thin pieces
Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up 
into smaller pieces as they cook
Combine olive oil, quinoa, lentils, herbs  spices, fresh ginger and 
jalapeno in the crockpot
Add the vegetables, except for the optional greens, and cover with the 
6 cups water

Cover and cook on low for 6 hours or more if needed
20 minutes before serving, turn the heat up to high and stir in optional greens
Just before serving, add the minced fresh parsley, basil or cilantro, 
salt  pepper, and serve, removing the ginger slices, bay leaves, 
cinnamon stick, as you come across them

Stovetop Directions:
Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, 
bay leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 
15 minutes. Add the optional greens. Cover and cook 5 more minutes or 
until greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to 
a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.

Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, 
bay leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 
15 minutes. Add the optional greens. Cover and cook 5 more minutes or 
until greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to 
a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.


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Re: [CnD] (no subject)

[Anna]

Where is the name of the recipe?
Anna
- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, February 22, 2012 5:44 AM
Subject: [CnD] (no subject)




Light and easily digested, yet satisfying and nutritious, this easy low 
fat crockpot soup recipe is the perfect meal in a bowl.

Prep Time: 20 min. Cook Time: 5 - 6 hr
8 Servings
Ingredients:
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil (Not optional in my opinion)
2 large carrots
2 stalks celery
1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 
small butternut squash

1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger (about 1/2 inch piece peeled first)
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp ground cumin
1/2 tsp ground fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder
Crockpot Directions:
Rinse the quinoa and red lentils in a bowl or pan, then drain into a 
colander

Peel the carrots, slice lengthwise, then slice in thin pieces
Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up into 
smaller pieces as they cook
Combine olive oil, quinoa, lentils, herbs  spices, fresh ginger and 
jalapeno in the crockpot
Add the vegetables, except for the optional greens, and cover with the 6 
cups water

Cover and cook on low for 6 hours or more if needed
20 minutes before serving, turn the heat up to high and stir in optional 
greens
Just before serving, add the minced fresh parsley, basil or cilantro, salt 
 pepper, and serve, removing the ginger slices, bay leaves, cinnamon 
stick, as you come across them

Stovetop Directions:
Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.

Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.


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Re: [CnD] (no subject)

[Charles Rivard]

And where is the subject line, again? and again? and again?

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- Original Message - 
From: Anna annagala...@sasktel.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, February 22, 2012 6:24 AM
Subject: Re: [CnD] (no subject)



Where is the name of the recipe?
Anna
- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, February 22, 2012 5:44 AM
Subject: [CnD] (no subject)




Light and easily digested, yet satisfying and nutritious, this easy low 
fat crockpot soup recipe is the perfect meal in a bowl.

Prep Time: 20 min. Cook Time: 5 - 6 hr
8 Servings
Ingredients:
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil (Not optional in my opinion)
2 large carrots
2 stalks celery
1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 
small butternut squash

1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger (about 1/2 inch piece peeled first)
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp ground cumin
1/2 tsp ground fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder
Crockpot Directions:
Rinse the quinoa and red lentils in a bowl or pan, then drain into a 
colander

Peel the carrots, slice lengthwise, then slice in thin pieces
Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up into 
smaller pieces as they cook
Combine olive oil, quinoa, lentils, herbs  spices, fresh ginger and 
jalapeno in the crockpot
Add the vegetables, except for the optional greens, and cover with the 6 
cups water

Cover and cook on low for 6 hours or more if needed
20 minutes before serving, turn the heat up to high and stir in optional 
greens
Just before serving, add the minced fresh parsley, basil or cilantro, 
salt  pepper, and serve, removing the ginger slices, bay leaves, 
cinnamon stick, as you come across them

Stovetop Directions:
Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 
hours.

Heat oil in large sauce pan on medium
In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay 
leaf, cinnamon stick, ginger slices, jalapeno
Saute the veggies except for greens 10 minutes. Add cumin, coriander, 
turmeric, fennel and paprika and stir until heated and veggies are coated
Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 
minutes. Add the optional greens. Cover and cook 5 more minutes or until 
greens are wilted.

Stir in the fresh parsley, basil or cilantro, salt  pepper, and serve
Cooking Tips
To speed up cooking, preheat the crockpot on high, bring everything to a 
boil in another pot, add to the crockpot and cook on high for 2 - 3 
hours.


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[CnD] (no subject)

[Lynn Hedl]

unsubscribe
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[CnD] (no subject)

[Sugar]

 
Honey-Spiced Cider
Yield: 8 servings
5 cups apple cider
3/4 cup honey
2 small navel oranges
24 whole cloves
7 cinnamon sticks
1 (4 inch) strip lemon zest (colored portion of peel)
1/4 tsp grated nutmeg
Combine cider and honey in a saucepan; stir over medium heat until honey
dissolves. Slice oranges into quarters; push 3 cloves into the rind of each
slice. Add slices to the cider along with cinnamon sticks, lemon zest and
nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and
spices, serve hot.




   Do everything without complaining or arguing, so that you may become 
blameless and pure,
children of God without fault in a crooked and depraved generation,
in which you shine like stars in the universe.
-- Philippians 2:14-15
~Be Blessed, Sugar
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Re: [CnD] (no subject)

[Allison Fallin]

Please include subjects in your posts.
Allison


- Original Message -
From: Sugar sugarsy...@sbcglobal.net
To: Cooking In The Dark cookinginthedark@acbradio.org
Date sent: Mon, 20 Feb 2012 05:54:03 -0800
Subject: [CnD] (no subject)


Honey-Spiced Cider
Yield: 8 servings
5 cups apple cider
3/4 cup honey
2 small navel oranges
24 whole cloves
7 cinnamon sticks
1 (4 inch) strip lemon zest (colored portion of peel)
1/4 tsp grated nutmeg
Combine cider and honey in a saucepan; stir over medium heat 
until honey
dissolves.  Slice oranges into quarters; push 3 cloves into the 
rind of each
slice.  Add slices to the cider along with cinnamon sticks, lemon 
zest and
nutmeg.  Simmer on low heat, covered, for 20 minutes.  Remove 
fruit and

spices, serve hot.




   Do everything without complaining or arguing, so that you may 
become blameless and pure,
children of God without fault in a crooked and depraved 
generation,

in which you shine like stars in the universe.
   -- Philippians 2:14-15
~Be Blessed, Sugar
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[CnD] no subject?

[Charles Rivard]

I don't know what was in the post with no subject line, and I don't see the 
logic of sending one with out letting people know what it's about.  If 
people want their posts to the list to even be looked at, include a subject 
line, please.  Otherwise, a lot of people will delete it without even 
opening it for fear that it could cause harm to their computers.  I did so 
for that reason.  If you will repost what you wanted to send to the list 
with an appropriate subject line, we won't miss out on what you felt 
important enough to send.  Thanks.


---
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Re: [CnD] (no subject)

[jill o'connell]

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill


- Original Message -
From: Nancy Martin nancyam1...@att.net
To: cookinginthedark@acbradio.org
Date sent: Sun, 29 Jan 2012 21:08:51 -0600
Subject: [CnD] (no subject)

Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf.  However, 
I have some
Old Bay Seasoning which is used for fish.  Am I right to think I 
couldn't

substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] (no subject)

[Nancy Martin]

Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work.
Nancy Martin
Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
Sent: Tuesday, January 31, 2012 12:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill

 - Original Message -
From: Nancy Martin nancyam1...@att.net
To: cookinginthedark@acbradio.org
Date sent: Sun, 29 Jan 2012 21:08:51 -0600
Subject: [CnD] (no subject)

Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf.  However, 
I have some
Old Bay Seasoning which is used for fish.  Am I right to think I 
couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2012.0.1913 / Virus Database: 2109/4778 - Release Date: 01/31/12

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Re: [CnD] (no subject)

[Lois]

It does work because we do it all the time. Just use a slotted spoon or 
something you can fish it out with.

Lois
  - Original Message - 
  From: Nancy Martin 
  To: cookinginthedark@acbradio.org 
  Sent: Tuesday, January 31, 2012 12:45 PM
  Subject: Re: [CnD] (no subject)


  Hi Jill,
  When I raised the question of retrieving a bay leaf, Someone suggested using
  a tea ball. I haven't tried it but it sounds like it would work.
  Nancy Martin
  Oklahoma

  -Original Message-
  From: cookinginthedark-boun...@acbradio.org
  [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
  Sent: Tuesday, January 31, 2012 12:01 PM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] (no subject)

  Nancy, I think you are correct in not substituting Old Bay 
  seasoning.  It seems to me that I remember having a ground bay 
  leaf spice at one time but perhaps I'm mistaken about this.  I 
  break my bay leaf up as fine as I can and add it to whatever I am 
  using it in; this works for me and I don't know how a blind cook 
  could fish it out otherwise.  Jill

   - Original Message -
  From: Nancy Martin nancyam1...@att.net
  To: cookinginthedark@acbradio.org
  Date sent: Sun, 29 Jan 2012 21:08:51 -0600
  Subject: [CnD] (no subject)

  Hi everyone,

  Lots of soup and/or sauce recipes call for a bay leaf.  However, 
  I have some
  Old Bay Seasoning which is used for fish.  Am I right to think I 
  couldn't
  substitute the seasoning for a bay leaf?

  Looking forward to your words of wisdom

  Since I've lost mine,

  Nancy Martin

  Oklahoma

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  No virus found in this message.
  Checked by AVG - www.avg.com
  Version: 2012.0.1913 / Virus Database: 2109/4778 - Release Date: 01/31/12

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Re: [CnD] (no subject)

[Sandy from OK!]

That would work, or wrapping the leaves/spices in cheesecloth, knotting it
closed, and dangling the part with overhang over the saucepan and holding it
in place with the lid!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 12:45 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)


Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work. Nancy
Martin Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
Sent: Tuesday, January 31, 2012 12:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill

 - Original Message -
From: Nancy Martin nancyam1...@att.net
To: cookinginthedark@acbradio.org
Date sent: Sun, 29 Jan 2012 21:08:51 -0600
Subject: [CnD] (no subject)

Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf.  However, 
I have some
Old Bay Seasoning which is used for fish.  Am I right to think I 
couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Checked by AVG - www.avg.com
Version: 2012.0.1913 / Virus Database: 2109/4778 - Release Date: 01/31/12

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Re: [CnD] (no subject)

[Gerry Leary]

No Old bay has more in it and it will make things taste different.  Try just 
a little on your tung to check it out.
- Original Message - 
From: Nancy Martin nancyam1...@att.net

To: cookinginthedark@acbradio.org
Sent: Sunday, January 29, 2012 8:08 PM
Subject: [CnD] (no subject)



Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have 
some

Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] (no subject)

[Jan]

Bay leaves and old bay seasoning are not the same. Old bay seasoning is a
seasoning blend, usually used in crab or fish recipes. Bay leaves are herbs.
They come whole and also crushed.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Sunday, January 29, 2012 10:09 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)


Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have some
Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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[CnD] (no subject)

[Nancy Martin]

Hi everyone,

I want to apologize for all those messages getting reposted. I forwarded
them to a friend so at this point I'm not sure what I did so they would be
sent to the list. But, I intend to figure this out so it won't happen again.

Nancy Martin

Oklahoma

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[CnD] (no subject)

[Nancy Martin]

Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have some
Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] (no subject)

[gail johnson]

It's a good seasoning and your soup will taste wonderful but it doesn't 
take the place of a bay leaf.


It's all a matter of what you like for seasoning.

My husband loves it and uses it on everything.

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[CnD] (no subject)

[Barbara Esposito]

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[CnD] (no subject)

[Sugar]

Cranberry Holiday Mold


When cranberry sauce just isn't special enough for your dinner, this 
Cranberry Holiday Mold is what you need. This is definitely not your 
grandma's jell-o mold!

Serves: 10
Preparation Time:5 min
Chilling Time: 8 hr
Ingredients
2 (4-serving size) packages strawberry-flavored gelatin
1 cup boiling water
1 (14-ounce) can whole-berry cranberry sauce
1 1/2 cups (one 12-ounce can) cold ginger ale (see Note)
1 (11-ounce) can mandarin orange segments, drained
Instructions
1.In a large bowl, combine the gelatin and boiling water; stir until the 
gelatin is dissolved.
2.Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, 
then pour into a gelatin mold or 10-inch Bundt pan. Place the orange 
segments over the top and chill for at least 8 hours, or until firm.
3.When ready to serve, immerse the bottom of the mold in warm water for a 
few seconds, then invert onto a flat serving plate larger than the mold, and 
release the mold.



'Real tears are not those that fall from your eyes and cover your face,
but that fall from your heart and cover your soul.'
~Be Blessed, Sugar




- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Wednesday, January 04, 2012 4:28 AM
Subject: [CnD] Jello Mold Recipes?



Hi,

Looking for recipes for jello molds.
Thanks so much.

Claudia

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[CnD] (no subject)

[Amanda Wilson]

__ Information from ESET NOD32 Antivirus, version of virus signature 
database 6757 (20111231) __

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com

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[CnD] (no subject)

[Barbara Esposito]

   





 




















































































































































































   
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[CnD] (no subject)

[gail johnson]

Roasted Squash With Caramelized Onions And Craisins

Ingredients(Makes 4 servings):

1 butternut squash, deseeded and diced
2 large onions, diced
1/4 cup olive oil
1 teaspoon sea salt
3 Tablespoons agave nectar(or maple or honey)
1/3 cup craisins(or raisins)
Directions:
Preheat an oven to 375 degrees.
If you haven’t already, dice the squash and onion into bite-sized pieces.
Combine the onion and squash in a bowl. Pour in the olive oil and sea 
salt. Toss all the ingredients together.

Lay the vegetables out on a baking tray and bake for 90 minutes
Add in the agave or other sweetener  and craisins.  Mix all the 
ingredients together. Drain any excess liquid and serve hot.


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[CnD] (no subject)

[Shannon Hannah]

Sausage and Bean Soup

2 strips bacon, diced
1/2 cup chopped onion
1 cup thinly sliced halved fresh carrots
1 cup cubed peeled potatoes
3 cups water
8 ounces smoked Polish sausage, halved and thinly sliced
2 cups frozen cut green beans, thawed
1 can (15 ounces) white kidney or cannellini
-- beans, rinsed and drained
1/2 cup minced fresh parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh marjoram or 1/8 teaspoon dried marjoram

In a large saucepan, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels to drain. Sauté onion in drippings
until tender. Stir in carrots and potatoes; cook for 2 minutes. Add water;
bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until
vegetables are tender. Stir in the sausage, green beans, kidney beans,
parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved
bacon.

Recipe Source: Simple  Delicious September/October 2008,

Author Note: I love to prepare this soup when the weather turns crisp, writes 
Joan Hallford from North Richland Hills, Texas. It tastes like it has simmered 
away all day on the stove, but is ready in less than half an hour. It's become 
a real family favorite.



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[CnD] (no subject)

[Melissa Tucker]

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[CnD] (no subject)

[gail johnson]

Vietnamese Chicken Wings  from About.com

(This recipe serves 4 people)

Ingredients:
3 lbs chicken wings, break the wings into 3 parts, and discard the wing tips.
½ cup chopped lemongrass (use only the bottom 3 inches of the stalk)
¼ cup chopped shallots, or small red onions
¼ cup chopped fresh ginger
2 stalks chopped spring onions (use only the white bottom part)
2 Tbsp light brown sugar
1/3 cup fish sauce
3 Tbsp lime juice, or lemon juice
3 Tbsp oil
2 tsp salt
¼ cup chopped dry roasted peanuts
¼ cup chopped cilantro
Preparation:
Marinate the chicken wings by sprinkling salt all over them.
Blend the lemongrass, shallots, ginger, spring onions, sugar, fish 
sauce, lime juice and oil into a smooth paste.
Rub the marinade into the chicken wings and leave them in the fridge 
for at least 3 hours.

Preheat the grill.
Place the wings on a baking tray, and using the grill function of the 
oven, cook the wings for 25 minutes or until the they turn golden 
brown. After an initial 10 minutes of cooking, turn the wings over 
every 5 minutes or so and baste them with the sauce from the bottom of 
the baking tray.
Before serving the chicken wings, garnish with the chopped peanuts and 
cilantro.
Cooking tip : In order to ensure that the wings are properly cooked, 
use a sharp knife and stab it into the fleshiest part of the wings, 
closest to the joints. If blood oozes out, keep cooking them until they 
are done. If they are perfectly cooked, the skin will be crispy while 
the flesh will be tender and moist.


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[CnD] (no subject)

[gail johnson]

Sriracha is made from sun ripen chilies which are ground into a smooth 
paste along with garlic. 
A strutting rooster, gleaming white against a backdrop of the bright 
red sauce, dominates Huy Fong’s trademark green-capped clear plastic 
squeeze bottles.) This company makes a line of really yummy chili paste 
products.  It can be purchased at Asian markets as well as major 
grocery stores.


AWESOME STUFF!

caution: if I remember corretly it has MSG.


-Peach Chicken Wings
1 (15oz) can peach halves in heavy syrup
1 tbsp sriracha, plus more if desired
1 tbsp dark soy sauce
1 tbsp white vinegar
1/2 tsp freshly cracked black pepper
1/2 tsp kosher salt, plus extra
1 1/2 lb chicken wings or drumettes

Preheat oven to 400 degrees.

Open the can of peaches. Strain the heavy syrup from the peaches into a 
small sauce pan. Place the syrup over medium to medium-high heat and 
reduce in half.


Place three peach halves into a blender or food processor with the 
reduced syrup, sriracha, vinegar and dark soy sauce. Puree until smooth 
and transfer to a bowl.


Finely dice the remaining peach halves. Add the diced peaches, kosher 
salt and freshly cracked black pepper to the bowl with the peach puree. 
Stir until thoroughly mixed. Taste the sauce. Adjust the seasonings as 
desired with more kosher salt, freshly cracked black pepper and 
sriracha as necessary. (I like a lot of spice so more sriracha is 
always welcomed in my book!)


Line a baking sheet with aluminum foil. Season the chicken wings lighly 
with kosher salt, toss to coat. Place the wings into the lined sheet 
pan. Evenly pour the sauce over the wings, toss to coat with sauce, and 
place into the preheated 400 degree oven. Bake at 400 for 50 minutes, 
flipping the wings and basting with sauce in the pan after 25 minutes. 
Remove from oven. Using tongs, carefully transfer wings to a serving 
dish then spoon remaining sauce from the pan over the wings.


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[CnD] (no subject)

[Jan Bailey]

 
Mozechili Casserole

1 lb ground beef
1 (28 oz) jar spaghetti sauce
1 (16 oz) pkg rotini pasta
2 c mozzarella cheese, shredded

Bring a pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 
minutes or until al dente; drain.  Preheat oven to 350 degrees.  In a skillet, 
cook beef until brown over medium heat.  Drain excess fat from meat.  Add 
spaghetti sauce and rotini pasta to browned beef.  In a 3-quart casserole dish 
layer meat mixture, followed with the mozzarella cheese, repeat.  Bake in 
preheated oven for 25 minutes.


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[CnD] (no subject)

[Jan Bailey]

 
Tex-Mex Burgers with Charred Onion, Salsa and Avocado
POINTS® Value | 5
Servings | 4

1 lb. extra lean ground beef
1/2 cup cilantro, fresh, chopped (divided)
1 can (4 oz.) green chili peppers, drained, diced
1 tsp. chili powder
1 tsp. minced garlic
1/2 medium sweet onion, cut into four 1/4 thick slices 
3 serving cooking spray (5 one-second sprays per serving)
4 cup romaine lettuce hearts, shredded
1/2 cup salsa
2/3 medium Haas avocado, diced

Preheat grill or grill pan.

In a large bowl, combine beef, 1/4 cup of cilantro, green chilies, chili powder 
and garlic until thoroughly mixed; form into four 1/2-inch-thick patties.

Coat patties and onions with cooking spray. Grill, turning as needed, until 
burgers are desired degree of doneness and onions are lightly charred and 
tender, about 7 to 9 minutes for medium.

To serve, place 1 cup of lettuce on each of 4 plates. Top each with 1 burger, 2 
tablespoons of salsa, 1 onion slice, 1/4 of avocado and 1 tablespoon of 
remaining cilantro.



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Re: [CnD] (no subject)

[gail johnson]

I have a question about this recipe?

I've never bought pastry shells.  I assume they look different than a 
pie shell.


Do you have to make a slit in the top of the shell to put in the pudding?

Do you put the fruit on the top of the shell?

--
Hank  Gail Johnson
Smell your way to my success!!
http://www.hgwickless.scentsy.us

Sharing a story or helping someone opens my heart to God's love.

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Re: [CnD] (no subject)

[Jan Bailey]

I believe they are already open, and you just spoon the fruit and pudding 
in.

Jan

- Original Message - 
From: gail johnson mama-g...@samobile.net

To: cookinginthedark@acbradio.org
Sent: Thursday, April 15, 2010 11:21 AM
Subject: Re: [CnD] (no subject)



I have a question about this recipe?

I've never bought pastry shells.  I assume they look different than a pie 
shell.


Do you have to make a slit in the top of the shell to put in the pudding?

Do you put the fruit on the top of the shell?

--
Hank  Gail Johnson
Smell your way to my success!!
http://www.hgwickless.scentsy.us

Sharing a story or helping someone opens my heart to God's love.

Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.

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[CnD] (no subject)

[Jan Bailey]

 
Toffee Heath Squares

Ingredients

1 cup each chopped nuts, brown sugar. packed 
1/3 cup butter or margarine
3 tbsp. water 
1/2 cup semi-sweet chocolate pieces 

Directions

Quick and easy microwave recipe! Sprinkle nuts over nottom of a butter 8x8 
microwave safe dish. In a 1-1/2 qt. casserole, place brown sugar, butter and 
water. Microwave at High 5 - 6 minutes, until thick. Stir well and quickly 
spread over chopped nuts. Sprinkle chocolate pieces over toffee. Cover dish so 
heat melts chocolate. Let stand about 5 minutes. Spread chocolate evenly over 
top and refrigerate until set. Turn out of dish and break into pieces. 


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[CnD] no subject

[Steve Stewart]

people I think we need to put something in the subject line. there are people 
who has the messages set to go into message rules by subject line. if you don't 
put something in the subject line, then the recipe that you post will not be 
read. 
have a nice day.

STEVE STEWART
IN GOD WE TRUST
C n D MODERATOR
AT THE MARKET OWNER
E-MAIL; stev...@suddenlink.net
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Re: [CnD] no subject

[Gerry Leary]

Hmm, I read them anyway.
- Original Message - 
From: Steve Stewart stev...@suddenlink.net

To: cookinginthedark cookinginthedark@acbradio.org
Sent: Wednesday, April 14, 2010 4:48 AM
Subject: [CnD] no subject


people I think we need to put something in the subject line. there are 
people who has the messages set to go into message rules by subject line. 
if you don't put something in the subject line, then the recipe that you 
post will not be read.

have a nice day.

STEVE STEWART
IN GOD WE TRUST
C n D MODERATOR
AT THE MARKET OWNER
E-MAIL; stev...@suddenlink.net
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[CnD] (no subject)

[Jan Bailey]

I think this is the best chicken salad recipe around! It's good for you, has 
wonderful flavor and is quick to fix, writes Peggi Kelly of Fairbury, Nebraska.

6 ServingsPrep/Total Time: 15 min.

Ingredients
  a.. 2 cups diced cooked chicken 
  b.. 1/2 cup chopped salted cashews 
  c.. 1/2 cup chopped red apple 
  d.. 1/2 cup chopped peeled cucumber 
  e.. 1/2 cup mayonnaise 
  f.. 1/2 teaspoon sugar 
  g.. 1/2 teaspoon salt 
  h.. Dash pepper 
  i.. 6 lettuce leaves, optional 
  j.. 6 kaiser rolls or croissants, split 
Directions
  a.. In a large bowl, combine the chicken, cashews, apple and cucumber. In 
  b.. a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to 
  c.. chicken mixture and toss to coat. 
  d..  
  e.. Place a lettuce leaf if desired and 1/2 cup chicken salad on each 
  f.. roll bottom; replace tops. Yield: 6 servings. 
  g..  
Nutrition Facts: 1 sandwich equals 463 calories, 26 g fat (4 g saturated fat), 
48 mg cholesterol, 720 mg sodium, 36 g carbohydrate, 2 g fiber, 21 g protein. 
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