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BAKING SODA REFRIGERATOR - SODA REFRIGERATOR
Baking soda refrigerator - Ge profile refrigerator service
Baking Soda Refrigerator
- white goods in which food can be stored at low temperatures
- A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
- An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator
- Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).
- Sodium bicarbonate used in cooking, for cleaning, or in toothpaste
- bicarbonate of soda: a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid
- Chemically called sodium bicarbonate. It is white powder used to raise the total alkalinity of pool or spa water without having much affect on pH.
- Sodium bicarbonate or sodium hydrogen carbonate is the chemical compound with the formula NaHCO3. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate).
Strawberry-Rhubarb Squares
INGREDIENTS:
Crust and Topping
1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 teaspoon baking soda
1/4 teaspoon salt
Strawberry-Rhubarb Filling
2 cups granulated sugar
2/3 cup Gold Medal® all-purpose flour
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Topping
Whipped cream or ice cream, if desired
DIRECTIONS:
1. Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
2. In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
3. Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.
Inside my fridge
No, things aren't normally lined up that neatly. *g* It was hard to get where I could shoot the inside because there's a counter right in front of it, so I had to move things so they could be seen.
Top shelf: Egg whites, fat-free Breakstone's sour cream (yum), an olive tapenade, light sour cream, and Laughing Cow cheese wedges.
Middle shelf: Santa Cruz organic lemonade and limeade (the limeade is better), Kraft light barbecue sauce, grated reduced-fat Parmesan, sliced green olives, chocolate milk, and Mayfield skim milk. (Also some baking soda way in the back.)
Bottom shelf: Remants of Wisconsin cheddar and Emmenthal Swiss cheeses, flour tortillas, flatbread, and broccoli slaw.
Drawers: Cherries on the left, sliced mushrooms on the right.
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Post je objavljen 02.12.2011. u 07:44 sati.