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   Volume 7, Issue 125, July 15, 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 *

Dutch Oven Ribs

Recipe By : Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Dutch Oven Cooking              Main Dish
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork Spareribs -- boneless
16 ounces Pineapple Chunks in juice
8 ounces Barbecue Sauce -- more or less

Cut ribs into 1 x 3 strips, and place in bottom of a 12 inch Dutch oven. Pour pineapple chunks with juice evenly over ribs, then pour barbecue sauce over ribs. Place lid on Dutch oven. Start 27 charcoal briquettes until at least 1/2 white, and place 10 briquettes under Dutch oven, and remaining coals evenly placed on top of lid. Cook 60 - 90 minutes, adding coals as needed. Serve hot.

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

Per Serving (excluding unknown items): 286 Calories; 20g Fat (64.7% calories from fat); 15g Protein; 10g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 249mg Sodium.

Exchanges: 2 Lean Meat; 1/2 Fruit; 3 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!

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Hello Kaylin and fellow foodies!

We are going camping next week for a full week. Since we have 6 kids and will be gone for that long, we are severely limiting any type of perishable food. I have a list of foods to purchase pre-made that are non-perishable but I am looking for something similar to MRE's (meals ready to eat-our Service people eat these) or dry foods that just need water to reconstitute. ANY ideas would be very much appreciated!

Anne in Eastern Pa

Hi,

I had a Chicago Italian Beef Sandwich, but am unable to figure out the spices used to make this sooooo good. Any help sure would be appreciated. Keep up the good work on this site.

Marge

Kaylin,

Thanks for all the great recipes you provide and all the wonderful people who submit them. Years ago, I had a recipe for a carrot cake baked in a bundt pan that was a fairly standard carrot cake, but in the middle was a ring of sweetened cream cheese. You put in half the carrot cake batter, then a ring of the sweetened cream cheese, then the rest of the carrot cake batter. I would love to have this recipe again. I think it was called something like 'Surprise Carrot Cake'. Somehow the cream cheese in the middle really made it special. Thanks in advance.

Mary

For Heidi who was looking for a lite frosting. I make a lemon frosting using lemon pudding mixed with between a 1/4 cup to a 1/2 cup of milk. Mix together well and then fold in cool whip. I use an 8 oz. size of cool whip. I make a weight watchers cake using 'one step angel food' cake mix and a can of crushed pineapple, undrained. Mix the 2 ingredients together and put into a 9X13 pan. Bake about 30-35 min. Top of cake will be lite brown. Frost with the lemon/cool whip frosting for a nice light dessert.
OR...
Buy an angel food cake and cut into slices and top each slice with a good size scoop of the frosting.

Sophie          smidget1956@aol.com

For Rosemary:

Colon Cocktail

Equal parts of:
Unprocessed bran
Applesauce
Prune juice

Mix and let stand in refrigerator for at least 1 hr. Take 1-2 Tablespoons a day or more as needed. May take up to 2 weeks to be fully effective. Safe and natural formula.

Sydsez@aol.com

This is for Rosemary who was looking for recipes for constipation. I suffered from tremendous constipation problems, and after having tried numerous recipes with fiber, fiber and more fiber… I only found relief by adding Enzyme Supplements to my diet, taken after each meal or every time I eat. They help your body digest food. I now can eat anything I want without a problem. I’ve even lost weight now that I’m able to digest my food properly! And I feel good too! No more prune juice, no more Citrucel! Look for Enzymes that contain Betaine, Papain, Ox Bile, Bromelain, Pepsin, Pancreatin. All of which are intended to promote and support healthy digestive functions.

Cindy             cindy_mazurco@wycliffe.org

Re: Kid-friendly recipes for Robin:

Oatmeal Burgers Deluxe
from Cooking with the Right Side of the Brain (I made some changes)

1 cup oatmeal
3/4 cup grated sharp cheddar cheese
1/4 cup sesame seeds
1 small onion, chopped
3 cloves garlic
1/2 teaspoon sage
2 tablespoons tamari
3 eggs

Put eggs, onion, garlic, tamari, sage and grated or chopped cheese in blender. Blend until pretty smooth. Pour over oatmeal in a bowl. Mix with hands until thoroughly mixed. Heat a little oil in a heavy skillet and drop oat mixture into skillet to make 4 to 6 patties. Fry gently over medium heat until brown on the bottom, then turn over to brown the other side. They will hold together when they cook. Serve on buns with lettuce, tomato, pickle, etc. or serve like Salisbury steak with brown gravy.

Veggie Stew

1 1/4 cups chopped onion
2 c. peeled and sliced carrots
1 c. mushrooms
16 oz. cut green beans
16 oz. corn (frozen or canned, ok)
3 ribs of sliced celery
46 oz. canned tomato juice
2 t. sugar
1 t. celery seed
1/2 t. pepper

Crock pot all day. Serve with crusty bread.

Dumplings For Stew or Soup

1 cup flour
¼ tsp salt
2 tsp baking powder
¼ cup shortening
¾ tsp mixed herbs or Italian seasoning or more to taste
approx ½ cup water

Stir flour, salt, baking powder and herbs together. Cut shortening into flour mixture until it resembles bread crumbs. Add just enough water to make dough stick together. For big dumplings, divide into 8 and drop onto boiling stew. Cover and cook for 12-15 minutes or until dumplings are light and fluffy. I drop by heaping teaspoons into broth and cook 12-15 minutes. Makes about 20-24 dumplings.
You can also use the Bisquick Dumpling recipe and just add herbs to flavor. If you don’t use milk or eggs, substitute soy milk or 1 Tablespoon vinegar plus 1 cup soy milk for buttermilk. Use eggbeaters

Pumpkin Chili Mexicana

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey (or 1 to 2 cups TVP soaked before adding)
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) ORTEGA Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder – adjust to children’s taste
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Marinated Veggie Kabobs
Courtesy of Beth

1 medium eggplant
2 small zucchini
1 or 2 red or green bell peppers
8 medium button mushrooms
2-4 small-medium yellow onions
1/4 cup cider or balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon rosemary
2 or more cloves garlic chopped
Salt and pepper to taste

Wash and cut the vegetables into chunks about 1-inch thick. I know the peppers will not be this thick, but cut them into large pieces. Place the chunks into a large bowl. In another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands, turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and marinate in the refrigerator overnight. Place on skewers and either grill or broil. You can also use Italian or other non-creamy dressing.

I have lots of vegetarian recipes and these are all 'kid friendly'. Even if your children aren't particularly soup eaters, dumplings made with herbs are often an item of choice. The Oatmeal Burgers Deluxe were my son's favorite for several years rather than 'real' hamburgers. Feel free to leave out any vegetables that you or your children don't like. If you would like others, please email me with Kid Friendly Vegetarian in the Subject line. I hope you find these helpful.

Mary               D_bnight@yahoo.com

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