Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 127, July 19, 2005        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

And Here Is Today's Recipe!

* Exported from MasterCook *

Confetti Olive-Veggie Salad

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Salads                         Side Dishes
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Black Olives -- sliced in wedges
16 ounces Broccoli -- slaw mix
1 cup Carrots -- julienne
1 cup Red Bell Peppers -- julienned
3/4 cup Creamy Buttermilk Salad Dressing -- Dill flavored
Salt -- to taste
Pepper -- to taste

Combine olive wedges with next four ingredients in large bowl. Mix well. Add
creamy dill dressing. Mix well. Cover. Refrigerate at least 1 hour. Adjust
seasoning with salt and pepper. (Looks awesome served in red-leaf lettuce cups).


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

Per Serving (excluding unknown items): 247 Calories; 22g Fat (75.7% calories
from fat); 2g Protein; 14g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 854mg
Sodium.

Exchanges: 1 1/2 Vegetable; 0 Fruit; 4 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

Please support/visit our sponsors- they make this service possible.

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:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

Notice:
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.
 

Hello Friends!
My family loves pizza on Friday nights! I have a pizza stone.... I would love a pizza dough recipe! Thanks in advance!

Toni

Please, I need some help looking for recipes. I need a low fat, sugar free ice cream- as many different flavors as possible- fat free would be great too. If someone has a recipe for a yellow cake that is sugar free that would be great. I went to the Splenda site but they say to use the Splenda blend and that has sugar in it. I would like it to be sugar free. Please help!

Helene

Donna asked about low carb cheesecake. One thing about low carb living, you go full fat. Don't use the fat free, or low fat stuff. I think if you check your labels, the low fat cream cheese will have more carbs than the regular, full fat type. Anyway, here's a recipe for cheesecake 'cupcakes'.

LowCarb Cheesecake 'Cupcakes'

2- 8 oz. pkgs. cream cheese (not low fat)
1 cup Splenda (the granular type)
5 eggs
1 1/2 tsp. vanilla

Filling:
8 oz. sour cream
2 Tbsp. Splenda (granular)
1/4 tsp. vanilla

Bring cream cheese to room temperature. Place in a bowl and add one egg at a
time, beating with a mixer. Slowly add the Splenda and vanilla. (The batter will be
thin.) Pour into paper cupcake liners to about 1/8" from the top. (Makes
approximately 18 cupcakes) Bake in a 300 degree oven for 30 - 35 minutes (until
large cracks appear on the top). Remove from oven and cool for 5 minutes.

For the filling, add the Splenda and vanilla to the sour cream. Put a teaspoon of
filling on top of each cupcake and return to the oven for 5 minutes. Cool and then
keep refrigerated. They can also be frozen. You can top them with fresh fruit and
whipped cream if you want, but count those carbs.

By the way, different brands of cream cheese are lower in carbs. Philadelphia is
the lowest I've found.

Cheryl             RCox45@aol.com

This is for Carol who is looking for rehearsal dinner ideas. I have a recipe for Strawberry Shortcake that serves large groups. I recently held a luncheon for about 65 ladies and this went over very well. This recipe serves about 30.

Strawberry Shortcake

3- white cake mixes
2- 8 oz bricks of cream cheese
1 1/3 cup Powdered sugar
2 cups cool whip
3 quarts of strawberries
3 ready made tubs of strawberry glaze

Bake cake mixes according to package directions in 2 greased large Jelly Roll
pans. (1 1/2 box of mix in each pan). Let cake cool. This makes a thin cake.

Beat cream cheese and powdered sugar together until smooth and creamy. Fold
in cool whip. Spread over cooled cake. Slice strawberries and fold into glaze.
Spread strawberry/glaze mixture over cream cheese. Refrigerate until ready to
serve.

Michelle Price               charter@conyanaviation.com

This is for Constance who wanted a recipe using Bisquick to make a peach cobbler. I Googled and came up with quite a few. This one is from The Recipe Link.

QUICK & EASY PEACH COBBLER

1 1/2 c. Bisquick
3/4 c. sugar
1/2 c. milk
1 tsp. cinnamon
1 stick butter
1 (size 2 1/2) can peaches with syrup

Melt butter in 9 inch cake pan (square). Mix together in small bowl: Bisquick,
sugar, milk and cinnamon. Spoon mixture over butter. Place peaches over mixture
and pour peach syrup over all. Bake for 30 to 40 minutes at 350 degrees. Serve
warm alone or with vanilla ice cream. Hope this helps!

Lynn in Iowa             duff@marshallnet.com

Re: TV dinners for Kim Steelman:

We have done this several times at church as a service project for shut-ins,
chronically ill, missionaries, etc. Each recipe makes 6-8 dinners. You can
purchase TV dinner trays from Smart & Final and probably other warehouse stores.
We usually ask for 6-8 dozen cookies or brownies for desserts. Wrap once with
plastic wrap, completely around dinner, then again with foil if you plan to heat
them in the microwave, or twice (one in each direction) with aluminum foil if you
plan to heat them in the oven. Remove cookies or brownie before heating.
Vegetables other than broccoli or green beans (frozen) can be used. It has just
been more convenient to use just 2 vegetables when doing these in bulk.

I also have recipes for Tuna Noodle Casserole, Macaroni & Cheese Dinner and
Spaghetti dinners. Anyway, this should give you an idea of what to do with these.
Applesauce can be substituted for cookies. I have a complete shopping list if you
are interested but it contains necessary ingredients for all 6 different dinners.

This will at least give you an idea for doing TV dinners at home. I don't recommend
using potatoes because they often don't freeze well at home.

Be sure to LABEL & DATE each package as you wrap it, otherwise you will be
having "Surprise" for dinner.

Lemon Chicken with Rice

1 bottle Lowry's Lemon Herb marinade
8 boned chicken breast halves
4 cups raw rice
3 - 14 oz cans chicken broth
2 3/4 cups water
3 tsp chicken bouillon or 3 cubes
1 bay leaf
4 packages chicken gravy (1 cup each)

Marinate chicken breasts at least 1 hour. Bake at 350 degrees until tender and
done but not dry, about 20 minutes. Rinse rice. Bring chicken broth, water, bay
leaf and chicken bouillon to a boil. Add rice, return to boil, cover and reduce heat
to simmer. Cook 15 minutes or until rice is done and liquid absorbed. Remove bay
leaf. Make gravy according to package directions. Add dessert and green beans
or broccoli to tray. Put 1 cup rice topped with 1/2 cup gravy and a chicken breast
on tray. Over-wrap completely with plastic wrap (go all the way around, not just
cover) twice - once in each direction. Over-wrap completely with foil. Add dated
label with directions. Makes 8 dinners

Meatless Tamale Pie

3 large onions, sliced in half lengthwise
4 carrots, diced in 1/4" dice
1 lb. Frozen corn
3 cans beans (pinto, black, kidney or combination)*
1 - oz can tomato sauce
1 Tbls cumin
1 Tbls chili powder
2 boxes jiffy cornbread mix + eggs and milk
1 1/2 Tbls oil
margarine or solid shortening

Slice onions from top to bottom, into thin slices, dice carrots. Fry in 1 1/2 Tbls oil
until carrots are almost tender. Add beans, corn, tomato sauce and spices.
Simmer vegetables and beans for at least 10 minutes. While vegetables cook,
make cornbread and bake on greased cookie sheet until done. Check at half the
recommended baking time as you are making very thin cornbread. Add dessert (1
brownie or 2 cookies) and green beans or broccoli to tray. Put scant 1 1/2 cups
bean and vegetable mixture on tray. Top with piece of cornbread cut to fit.
Over-wrap completely with plastic wrap (go all the way around, not just cover) twice
- once in each direction. Over-wrap completely with foil. Add dated label with
directions. Makes 5 or 6 dinners.

* I use a combination of pinto and black beans because I like them and I don't like
kidney beans, but it is certainly okay to make it with 1 can of each or 3 cans of
one type bean if that is your preference.

Spaghetti Dinner

1 1/2 lb. Lean ground beef
2- 24 oz jar spaghetti sauce
2 - 8 oz can tomato sauce
3 Tbls spaghetti seasoning
2 lbs raw spaghetti, cooked
grated Parmesan cheese

Cook noodles in boiling salted water until tender, about 10 minutes. Drain well and
rinse with warm water and set aside. Brown meat, breaking it up to fine chunks.
Drain fat if necessary. Stir in spaghetti sauce, tomato sauce and spaghetti
seasoning. Rinse cans and jars with about 1/2 to 3/4 cup water and pour into
sauce. Bring to a boil, then reduce heat. Simmer uncovered for 10 -15 minutes,
stirring occasionally until quite thick. Mix noodles and sauce together. Add
dessert and either green beans or broccoli to tv dinner tray. Put 1 1/2 cups
spaghetti mixture on tray. Sprinkle with grated Parmesan Cheese. Over-wrap
completely with plastic wrap (go all the way around, not just cover) twice - once in
each direction. Over-wrap completely with foil. Add dated label with directions.
Makes 8 or 9 dinners

Hope you find this helpful,

Mary            D_bnight@yahoo.com

This is in response to Helen in PA who was looking for a recipe for Mexican Steak
and Beans. I searched and found this recipe which I will have to try myself! Hope
it helps!

Mexican Steak and Beans

1 1/2 pounds beef flank steak
1 10 oz. can chopped tomatoes with green chile peppers
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small green, red, and/or yellow peppers (bell peppers), cut into strips
1 15 oz. can pinto beans, rinsed and drained
3 cups hot rice
crumbled "queso fresco" cheese or feta cheese
sour cream (for topping)

Trim fat from meat. Place meat in a 3 1/2 - 4-quart slow cooker. In a bowl, stir
together undrained tomatoes, onion, garlic, dried oregano, chili powder, cumin,
salt, and black pepper. Pour over meat. Cover and cook on low-heat setting for 7
to 9 hours or on high heat setting for 3 1/2 - 4 1/2 hours. If using low-heat, turn to
high heat setting. Add sweet pepper strips and pinto beans. Cover and cook for
30 minutes more. Remove meat; cool slightly. Shred meat across the grain with
a couple of forks. To serve, spoon rice into soup bowls. Arrange some meat on
the rice. Spoon some bean mixture over the meat. Add some sour cream and
some feta cheese to the top. Feta works great, trust me! I couldn't find the
"queso fresco" stuff since I have no Mexican grocery stores nearby.

Ruth in NE             leierermom@hotmail.com

Please support/visit our sponsors- they make this service possible.
 

 Real Food for Real People FREE ezine needs your help! 
We can continue to offer our free daily ezine only with help from people like you. 
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP. 
       Simply click on the link below to show your support.    Thank you!

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

Real Food for Real People Directory
 

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(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.