Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 128, July 20, 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!

Both versions of the recipe are here for your convenience:

* Exported from MasterCook *

Sweetened Condensed Milk

Recipe By : Real Food for Real People
Serving Size : 34 Preparation Time :0:00
Categories : O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Water
2 cups Sugar
1/4 cup Margarine
4 cups Powdered Milk -- instant
1 tablespoon Vanilla

In a large saucepan, bring water to a boil and remove from heat. Add sugar and
margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and
vanilla, then blend until smooth. Makes 1 quart. Stores well in refrigerator for up to
2 months.

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

Per Serving (excluding unknown items): 133 Calories; 5g Fat (35.8% calories from
fat); 4g Protein; 18g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 72mg
Sodium.

Exchanges: 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
 

* Exported from MasterCook *

Sweetened Condensed Milk- low carb

Recipe By : Real Food for Real People
Serving Size : 34 Preparation Time :0:00
Categories : O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Water
2 cups Splenda
1/4 cup Margarine
4 cups Powdered Milk -- instant
1 tablespoon Vanilla

In a large saucepan, bring water to a boil and remove from heat. Add Splenda and
margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and
vanilla, then blend until smooth. Makes 1 quart. Stores well in refrigerator for up to
2 months.

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

Per Serving (excluding unknown items): 88 Calories; 5g Fat (54.9% calories from
fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 72mg
Sodium.

Exchanges: 1/2 Non-Fat Milk; 1 Fat.

*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.
 

I remember eating Snicker Salad a few years back, but cannot locate the recipe. I remember it having apples and Snicker Bars in it. Can anyone help me? Thanks!

Lori

Does anyone know where I can find a recipe for Griddle cookies? My mother used to make them but can't find the recipe. Any help would be appreciated.

Pinkie

Several years ago when my husband and I were eating in an authentic Italian restaurant we had the best dessert. I think it was called "Tartufo"? It was a brandied cherry surrounded by a ball of strawberry ice cream in dipped several times in chocolate. It was served very cold, the ice cream fairly firm to the touch.  It was about the size of a baseball. Does anyone have a real recipe for this treat?  I would like to make it for my hubby along with some authentic Italian food (I have the recipes for those.) Thanks in advance.

Teri

This is for Kaitlin - This biscotti is very easy to make & is delicious. Enjoy!

Anise Almond Biscotti

2 1/2 C flour
1 C sugar
2 tsp baking powder
2 tsp Anise Seed
1 C sliced almonds
1/4 tsp salt
3 lg eggs
2 tsp Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. In a
large bowl, blend flour, sugar, baking powder, Anise Seed, almonds, and salt,
using an electric mixer on low speed. In a separate bowl, whisk eggs and vanilla.
With mixer running, slowly pour egg mixture into bowl. Mix just until the dough
comes together. Do not over-mix. Divide dough in half and shape each half into a
12x2-inch log. Place logs onto cookie sheet. Bake 30 minutes or until slightly
risen and firm to touch. Remove cookie sheet from oven. Cool logs on wire rack
15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs
diagonally into 1/4-inch slices. Place slices in single layer on ungreased cookie
sheet. Bake at 3500F for 10-13 minutes or until crisp and golden. Cool on cookie
sheet. Store in a covered container.

Jamie             jamiereinke@yahoo.com

This is for Kate-

CONVERTING TIME (TO CROCKERY COOKING)

Original recipe calls for 15-30 minutes of cooking time:
cook on low 4-8 hours or
1 1/2 - 2 1/2 hours on high

For 30-60 minutes of cooking time:
cook on low 6-8 hours or
3-4 hours on high

For 1-3 hours of cooking time:
cook on low 8-16 hours or
4-6 hours on high.

Shirley               swood12@cox.net

This is for Tanika who was lucky enough to freeze a flat of strawberries.

First understand that the berries will be mushy when they defrost. They can be
smashed up with sugar and be great for topping on vanilla ice cream or strawberry
shortcake. I froze 10 flats this spring. My kids (3 boys & 4 girls) will not eat
anything but my homemade strawberry, but after making 60 jars for the year (yeah
right :) I just couldn't make any more. I froze the right measurements and will make
strawberry jam for Christmas gifts like I did last year. Also, my kids like to make
smoothies for breakfast. My daughter plops in-

7 or 8 frozen strawberries,
1/2 banana,
maybe a little pineapple
1/4 c. pineapple juice
1 cup of ice

She whirls in in the blender and it is really great.

She also does a mix of about-

7 or 8 strawberries
1/2 banana
1/2 c. of orange juice.
1 cup of ice.

She has just played with the measurements until she got the flavor she likes. She
has added ice cream to some and also honey and sugar if it needs sweetening -
but usually it doesn't. This is a wonderful way to get your daily fruit and veggie
requirements. E-mail me and I will try to get her to give me the exact measurements
or I'll stand over her. She cooks like me - pinch of this and a pinch of that. I'll tell
you what, she is almost as good as the expensive jamba juice that is all the rage
here in California.

Connie             c_boydstun@yahoo.com

Pickled Green Beans

Cook fresh green beans with salt. When almost done (still a little hard). Place into
clean sterilized quart jars, layering with onion slices. When jars are full, fill with a
hot solution of:

2 c. white sugar
2 c. vinegar
2 c. of water

Bring this to a boil and pour over beans in jar. Seal. Let set for several weeks in refrigerator or after processing in cold water bath before using. To use, open jars and serve cold as pickles.

Lindy                 AANR1951@aol.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.