Vol.7, Issue 114, Real Food for Real People FREE daily ezine

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Volume 7, Issue 114, June 29, 2005

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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In this issue:

Wednesday's Recipe: *7-Up Biscuit Mix*
Requests & Replies from Subscribers: Lemon Shaker Pie

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NEW!!! Real Food for Real People presents:

Bandana Fund Raisers and more!

Awesome new fund raising idea that keeps 100% of the profits with your school or organization! Don't need a fund raiser? Use the same ideas for gifts or decorations for your next bridal shower, wedding reception, conference, or any kind of party! New Flavor Shakes Mix recipes- add to 20 oz. water bottles for sugar-free enjoyment!
AVAILABLE NOW! See this amazing collection now at:

http://www.realfood4realpeople.com/bandana.htm

And Here Is Today's Recipe!

* Exported from MasterCook *

7-Up Biscuit Mix

Recipe By : Real Food for Real People
Serving Size : 18 Preparation Time :0:00
Categories : Breads Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups Flour
1/2 teaspoon Baking Soda
1/2 tablespoon Baking Powder
1/2 cup Powdered Milk
1 teaspoon Cream of Tartar
2/3 cup Vegetable Shortening

wet ingredients to add later:
1 cup Sour Cream
6 ounces 7-Up® -- or Sprite

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into large zip baggies. Label. Store in a cool, dry place. Use within 10 - 12 weeks.

To use mix:

7-Up Biscuits

You will need: 7-Up Biscuit Mix 1 cup Sour Cream 6 ounces 7-Up

Mix the sour cream into the biscuit mix in a large bowl, using a pastry blender or two table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a large fork. Turn out onto lightly floured board and quickly knead 6-8 times. Don't over mix or biscuits will be tough. Pat into a square and cut into about 18 equal pieces using a knife dipped in flour. Can also use a 2 to 3 inch biscuit cutter. Preheat oven to 400 degrees F and cook biscuits for about 7 minutes.

Note: Print instructions on a decorative card and attach to mix for gift giving. Instructions can also be printed onto large labels and placed onto zip baggies before filling with mixes when making several mixes.

Source: "Real Food for Real People presents: Bandana Fund Raisers"
Copyright: "(C)2005, Kaylin White/Real Food for Real People"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 192 Calories; 12g Fat (55.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 97mg Sodium.

Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Note: For more recipes, like new Flavor Shakes Mix (recipe for flavoring 20 ounce bottles of water) and Death by Chocolate Cookie Mix, visit www.realfood4realpeople.com/bandana.htm

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

How To Submit A Recipe or Question:
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I remember a recipe for Frozen Buttermilk Ice Cream with crushed pineapple. It was so good. Does anyone have this? Thanks!

Nstine

Hi,
I'm looking for vegetarian recipes for kids. I'm not a creative or imaginative cook. We get tired of marinara sauce pasta, mac and cheese, and garden salads. And the kids have ate way too many PB&Js. Thanks for your ideas.

Robin

Lacto-fermented foods are all the rage, especially with raw foods diets. They make all vegetables easier to digest and make more nutrients available to our bodies. I am new to the whole concept and was wondering if anyone had recipes or techniques to share. Thanks,

Rene

This is for Marge who was looking for a pie using the whole lemon.

1 unbaked 9" pie shell
1 medium size lemon
4 eggs
1 1/2 cup sugar
2/3 stick melted margarine

Wash lemon, slice and cube (use rind, but remove seeds). Place all ingredients in blender. Process, using high speed. Pour into unbaked pie shell (recipe below). Place on cookie sheet and bake 40 minutes at 325 degrees.

Crazy Pie Crust

1 1/2 cups flour
1/2 tsp salt
2 T sugar
1/2 cup oil
2 T milk

Put flour, salt, sugar in 9" pie pan. Stir to mix. Add oil and milk to pan and stir with fork to mix. Pat dough flat with hands and work up sides. Can crimp crust or just make it easy by ending dough at rim edge. Can also use this as a baked crust by pricking bottom and sides with fork and baking 12 minutes at 425 degrees. Cool and used with instant pudding or cooked filling. Simplify, simplify. I've used this crust for pumpkin, apple, pecan and cream pies.

Mary Lou dwilliams21@cinci.rr.com

* Exported from MasterCook *

Shaker Lemon Pie

Recipe By : Eat L List by Kate North
Serving Size : 1 Preparation Time :0:00
Categories : Lemon Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large lemons (I used 3 medium)
2 cups sugar
4 eggs, well-beaten
1 double crust pie for 9 inch pie dish

1. Slice the lemons paper thin, rind & all (I used my mandolin for this, though with all the seeds in my lemons, it wouldn't have been that much harder to do it by hand), put in a bowl with the sugar & stir to mix well. Let sit 2 hours or preferably overnight (I did overnight--I'm not convinced 2 hours would have been long enough), stirring occasionally.

2. Add well-beaten eggs to lemon/sugar mixture and pour in pie crust, cover with upper crust. Make a few slits towards the center of the top crust.

3. Bake in preheated oven at 450F for 15 minutes, reduce heat to 375 and bake for further 20-25 minutes or until a knife inserted near the edge of the pie comes away clean. Cool before serving.

Laura mchlsn@pacbell.net

Shaker Lemon Pie

2 large lemons
2 c. sugar
4 eggs, beaten until lemony

Slice lemons as thin as possible, rind and all. Mix lemons and sugar. Let stand at least 2 hours. Then mix well with beaten eggs. Pour into pie shell. Top with crust. Bake at 400 for 15 minutes than at 350 for 20 minutes.

T. Sass tsass@cybertrails.com

Here are some good ones for people looking for the weight watchers recipes:
SMOTHERED CHICKEN WITH PIEROGIES
1 dozen Mrs. T's frozen Potato and Cheddar Cheese pierogies
1 can (10 3/4 oz) low-fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken
1 zucchini diced

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish. Spread diced zucchini on top. In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over zucchini. Bake 35 minutes.
4 servings, 7 POINTS each
CRAB QUICHE
1 Package Louis Kemp Crab Delights 8 Oz. -- flaked
3/4 Cup Sargento Light Shredded Mexican Cheese
1/2 Package Fat Free Cream Cheese (8 Oz Package) -- cut into 1/4" cubes
1/4 Cup Green Onions -- sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Reduced Fat Bisquick
1 Cup Skim Milk
1/2 Cup Egg Beaters

Mix crab delights, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes.
6 servings, 3 POINTS each
SUMMER SQUASH CASSEROLE
2 lbs squash (yellow or zucchini), sliced
2/3 cup chopped onions
1/3 cup chopped green pepper
2/3 cup reduced-fat cheddar cheese, shredded
1/2 cup egg substitute (or 6 egg whites)
1 4oz jar diced pimientos, drained
1/4 tsp salt
1/4 tsp pepper
3 Tbsp bread crumbs

Preheat oven to 350. Steam veggies covered for 10 minutes (or I'll bet you could nuke them in the microwave on High for 5 minutes). Combine veggies, cheese and next 4 ingredients. Spray a 2 quart casserole with cooking spray. Spoon veggies into the casserole. Sprinkle with bread crumbs. Bake for 25 minutes.
4 servings (1 cup), 2 POINTS each
CROCKPOT CHICKEN AND RICE
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1 (1oz) package dry onion soup mix
2 cups water
2 cups (6oz) uncooked rice
16 oz chicken breast, skinned and boned and cut into small pieces.
1 cup sliced canned mushroom, drained
1/8 tsp black pepper

Spray a slow cooker with cooking spray. Combine in the crockpot the chicken soup, dry onion soup mix, water and uncooked rice. Stir in the chicken, mushrooms and pepper. Cover and cook on LOW for 6 to 8 hours. Gently stir just before serving.
6 servings (1 cup), 3 POINTS each

Helene Leechula@aol.com

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