Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 117, July 4, 2005        

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

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Real Food for Real People presents: Child Size Mixes & More! GREAT for any time Fun!!! Make your own 'Easy Bake Oven' size mixes! Make mixes for fun, child-sized foods which can be whipped up in a jiffy by little hands! Make play dough or finger paint mixes! Never before have you seen such a fun and easy recipe collection! AVAILABLE NOW! See this amazing collection now at: http://www.realfood4realpeople.com/childsize.htm OR send a blank email to: vol15@realfood4realpeople.com

And Here Is Today's Recipe!

* Exported from MasterCook *

Stevie's Orange Ice Cream Cake

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Cake Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Angel Food Cake -- premade- rectangle shape
1/2 gallon Orange Sherbet
16 ounces Cool Whip® -- thawed
6 ounces Orange Juice, frozen concentrate -- thawed
6 ounces Mandarin Oranges in juice -- drained

1- Set Orange Sherbet out at room temperature to soften.

2- Carefully slice Angel Food Cake into three slabs. Place slabs in bottom of 9 x 13 inch baking pan, covering most of the bottom of the pan.

3- Scoop softened Orange Sherbet into a large mixing bowl, then stir well to blend, making sherbet spreadable. Spoon sherbet onto slices of cake in baking pan, then spread to cover all of cake, until smooth.

4- In another large mixing bowl, combine Cool Whip with Orange Juice concentrate, blending well with electric mixer. Spoon on top of sherbet, and spread to cover.

5- Place 12 Mandarin Orange slices on top of 'frosting', 3 wide, 4 across, so each slice of ice cream cake will have an orange slice in the center, when cake is sliced into 12 slices later.

6- Freeze at least 1 hour before serving.

Copyright: "(c)2003, Kaylin White/Real Food for Real People. All rights reserved."

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Per Serving (excluding unknown items): 453 Calories; 10g Fat (20.0% calories from fat); 5g Protein; 85g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 322mg Sodium.

Exchanges: 1/2 Fruit; 2 Fat; 5 Other Carbohydrates.

NOTES : My daughter, Stevie, asked for a birthday cake that tasted like an orange dreamcicle one year. This is what we came up with. Kaylin

*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!

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Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.
 

I purchased a large container of apple cider vinegar a while ago. It keeps developing a film over the top. It is transparent, slimy, yet seems benign. I am wondering if this is a mother starter, or if it is just nasty vinegar. This bottle does not seem to be as strong as others I have purchased, as it is a generic brand.  Richfood brand. I have been using the vinegar with no ill health affects, but now am just not sure. I am trying to decide if I should save this and try to make more vinegar from maybe apple juice, or it I should just toss it and not take any
chances. Any help or advice or recipes would be appreciated.

Krista

Note from Kaylin: It is best "when in doubt to throw it out" when it comes to food items. Your local county extension office is a great resource when it comes to questions like this one, and I am certain they could give you great advice.

Hi,
I love checking out your newsletters, but I have not noticed any recent ideas about using the pressure cookers. I have acquired a 4 qt. and a 6 qt. electric pressure cookers recently, and I would like some true down-home type of recipes.  My husband works afternoons and I could really use some new ideas. Thank you for your help,

Sandy

I'm looking for a recipe for "Sweet Rice" that is served as a main side dish at my favorite Mexican restaurant.  Any recipe I've found is either for a dessert rice or has tomatoes' in it...  this is a white rice with ??? in it.  Thanks!

Gaye

For Joan:

My mother went through this with my father, when he underwent radiation for lung cancer. She made him whatever he could get down – an issue as radiation changed his sense of taste. He got that sense back once radiation finished, but in the meantime, she made him several hearty milkshakes a day, with plenty of ice cream for calories, an egg (when you could do this) and even a shot of rum to give it flavor. Mind you, he was never a rum drinker, but scotch didn’t taste like scotch anymore while he was being zapped. Rum had flavor. And that made it easier to get the shake down. It kept his weight from plummeting too far, and got him through the treatments. Perhaps your father could learn to make shakes for her for those times when all else fails.

As for day to day meals, when I was living on my own, I used to cook an entire chicken in a crock pot, and then break it up into smaller servings that I could add to soups or casseroles or throw some gravy over with spuds for dinner. My mother, after Dad died, would make up sauces for fish, chicken or beef, and freeze it in single serving sizes. So even if you are not making full meals, perhaps you can help by making elements, from which they can choose (and your father can learn to mix and match). Best of luck.

Liz                   ejev@cox.net

This may be what Nstine is looking for

* Exported from MasterCook II *

Frosty Pineapple Salad

Recipe By : Quick Cooking
Serving Size : 12 Preparation Time :0:10
Categories : Desserts Family Favorites
Fruit Salads Kids

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups buttermilk
3/4 cup sugar
1 can 20 oz. unsweetened crushed pineapple -- drained
1 carton 8 oz. frozen whipped topping -- thawed

In a bowl, combine the buttermilk, sugar, and pineapple; mix well. Fold in the whipped topping. Transfer to a 9 inch by 13 inch dish. Freeze for 4 hours or until firm. Remove from the freezer 20 minutes before serving. Makes 6 cups.

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Serving Ideas : Very good as a dessert.

NOTES : Our grand kids love this. They call it "lemon ice cream" 2002. It's very tasty and very easy!!

katynpaul@juno.com

APPLE-BERRY SALSA WITH CINNAMON CHIPS

The salsa is best made just before serving, but the homemade chips can be baked up to one week ahead. You can buy at Meijers a brand by Fistida Churrito’s (Cinnamon Crispito’s they are flour tortillas chips) that are also good and easy.

Sweet Tortilla Chips:
10 flour (about 8-inch) tortillas (I use Mission)
3 Tablespoon butter or margarine, melted
2 Tablespoon sugar
1 teaspoon cinnamon

Salsa:
1 large Granny Smith apples
1 pound strawberries, hulled and chopped
2 kiwi, peeled and chopped
1 medium orange (Or use orange juice)
3 Tablespoon brown sugar

Preheat oven to 375 degrees. Brush tortillas with butter. In cup, combine sugar and cinnamon. Sprinkle 1 side of each tortilla with cinnamon-sugar. Stack tortillas and cut into 6 wedges. Arrange wedges, sugar side up, in single layer on 2 large cookies sheets. Place cookie sheets on 2 oven racks and bake chips 10-12 minutes or until golden, rotating cookies sheets between upper and lower racks halfway through baking. Cool chips on cookies sheets on wire racks. Store chips in tightly covered container up to 1 week.

Meanwhile, peel core, and slice apples. Cut apples into quarters and chop with food chopper. Hull strawberries and kiwi with tomato corer. Slice strawberries and kiwi and chop with food chopper. Roll orange with palm of hand and then squeeze juice in bowl over fruit; add brown sugar. Combine well and serve with cinnamon chips. Servings: 8

Shirley              smkogel@sbcglobal.net

I want to thank everyone that tried to help me on my search for my missing "Is It A Pizza?" recipe. I have great news. I found the missing book today and I wasn't even looking for it anymore, so I thought I would share the recipe with all of you.

"Is It A Pizza?"
(It's really a sort-of-pie.)

5 tablespoons fine dry bread crumbs
1 package (24 ounces) frozen shredded potatoes for hash browns, thawed
2 1/2 cups muenster cheese, shredded
1/4 cup butter or margarine, melted
1/2 teaspoon dried oregano
Salt and pepper
2 tablespoons olive oil or vegetable oil
1 1/2 cups zucchini, shredded (1 medium)
8 ounces fresh mushrooms, sliced
3 medium tomatoes, peeled, seeded, cut in chunks
1/4 teaspoon dried basil
2 tablespoons grated parmesan cheese

You will need a 10 inch quiche dish, well buttered.

l. Sprinkle crumbs in prepared dish. Shake out excess.

2. In a bowl, combine potatoes, onions, 3/4 cup of the muenster cheese, the butter, oregano, 1 teaspoon salt and the pepper; mix well. Transfer to the dish, pressing mixture firmly on the bottom; build an edge 1/2 inch high. Bake in 450° F. oven for 25 minutes.

3. While potato crust bakes, heat oil in a skillet; add zucchini, mushrooms, and tomatoes. Sprinkle with basil and 1'2 teaspoon salt. Cook until tender, about 5 minutes.

4. Remove baked potato crust from oven. Spread evenly with zucchini mixture.  Sprinkle with remaining muenster cheese, then with the parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes. Cut into wedges and serve.

Barbara        bjs3018@yahoo.com

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(C)1994-2005, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.