Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 120, July 8, 2005        

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

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And Here Is Today's Recipe!

* Exported from MasterCook *

Chili Relleno Won Ton Appetizers

Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Beef
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground Beef
2 medium Onion
2 cups Cheddar Cheese, shredded
1/2 teaspoon Oregano
1/2 teaspoon Cumin
1 dash Garlic Salt
4 ounces Green Chiles -- chopped (more if desired)
1 package Won-ton Wrappers

Brown & drain beef. Combine beef, onions, cheese & chiles. Place a spoonful of meat mixture in wrappers & follow directions for folding. Deep fry 1 1/2 minutes or until golden. Drain on paper towels & serve warm. Makes 6 dozen.

Source: ""Grandma Great" Owens"

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

Per Serving (excluding unknown items): 108 Calories; 9g Fat (74.2% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 65mg Sodium.

Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
 

*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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Hi everyone, I'm hoping someone out there can help me find a recipe for baked beans that my daughter had at a graduation party. She said they tasted just like molasses cookies! She's sure there was molasses, walnuts, and possibly bacon, but didn't know what else. If anyone could help with this I would sure appreciate it.

Alice

Kaylin,

I have truly enjoyed receiving your ezine for the past several years. There are always great recipes posted by you and by your subscribers and the response they give for help with finding or recreating recipes is amazing.

I need help finding a recipe for Shrimp Mousse Stuffed Chicken Breasts. The mousse was piped into a small "pocket" cut into the chicken breast. I first "found" this recipe back in the late nineties and unfortunately "misplaced" it along with other beloved recipes in a recent move. HELP!!! It was elegant to serve, if not quite simple to prepare but always was well received when served to guests.

It's hot down here in the South and we've large amounts of fresh shrimp available and I'd like to be able to serve this dish again. Thanks for your and your subscribers help in finding this recipe!

Carol

I would love childhood recipes. I am a War baby and even saying that - it's like WHAT War??? The WWII. In other words simple, coping recipes.

Ev Bryans

We got our kids hooked on fresh vegetable juice using organic carrot juice mixed with pineapple or apple juice. At first we did it about half and half and asked that they drink at least 1/4 cup. Some of them wanted more and others drank their 1/4 for several days...weeks... before realizing that they liked it. Taste buds can be trained! Gradually as they became accustomed to the flavors, we reduced the fruit juices. These mixes also make delicious popsicles.

Rene

Lemon Ice Box Cake

1 box Duncan Hines Lemon Supreme Cake Mix
1 small box Vanilla Instant Pudding mix
1 cup water
4 eggs

Mix all and bake in 2 – 9” cake pans at 350 degrees. Cool. Split layers.

ICING

2 cans Eagle Brand Milk
¾ cup lemon juice (can use out of bottle)

Mix together and save about ¼ of mixture and set aside. Spread the other ¾ of mixture between layers (Icing on 3 levels). Mix the remaining ¼ of milk/lemon juice mixture with 8 ounces. Cool Whip and ice top and sides of cake. Keep refrigerated.

Sydsez@aol.com

This is for Gega who is looking for the Black-Eyed Pea Squash Casserole recipe Baked Black Eye Pea and Squash.

Timm in Oregon         wjhymus@rogers.com

5 pounds medium-size yellow squash
2 large eggs, beaten
1 1⁄2 to 2 cups bread crumbs
4 ounces (1 stick) butter or margarine
1⁄4 cup granulated sugar
Salt to taste
2 tablespoons chopped onion
Black pepper to taste

Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash. Preheat oven to 350F degrees.

Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon the mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top. Bake until lightly browned, 30 to 40 minutes.

This is for Linda who wanted a Jalapeno Pepper Jam recipe. This is more of a jelly but still very good. Good luck!!!

Margaret                  margarett@juno.com

Jalapeno Pepper Jelly

4 large green bell peppers
14 medium jalapeno peppers
1/2 cup fresh lemon juice
1 cup cider vinegar
6 cups granulated sugar
6 ounces liquid pectin
Green food coloring (optional)
Paraffin, melted

Seed and grind the peppers in food processor or blender. Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3 to 5 minutes more. Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately and store in a cool, dark place.

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