Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 130, July 22, 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 *

Peachy Salsa

Recipe By : Real Food for Real People
Serving Size : 2 Preparation Time :0:00
Categories : Fruits                          Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Cilantro -- loosely packed
2 cups Peaches -- peeled and chopped
2 cups Tomatoes -- diced
1 tablespoon Lemon Juice
1 pinch Black Pepper
1/4 teaspoon Salt
1/2 teaspoon Garlic -- minced
1 tablespoon Olive Oil
2 teaspoons Balsamic Vinegar
Cayenne Pepper -- to taste

Place all ingredients in a blender or a food processor & process for a few seconds
so mixture is not pureed. Serve immediately over hot, fresh pasta, grilled chicken
or pork, or refrigerate until ready to serve.

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

Per Serving (excluding unknown items): 187 Calories; 8g Fat (33.3% calories from
fat); 4g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 293mg
Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 1/2 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

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Recipes from our wonderful Subscribers!

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Hello,

I am looking for a apple cinnamon jelly recipe. My husband loves it and I would love to make him some, I may have found a recipe but I would like to see if anyone had another recipe that would be closer too what my husband would like. Thank you so much! I just want to add I love this newsletter!

Michelle S.

Do you have a recipe for baking mixes for those on low carb diets? Thanks!

Mindy

Hi,

This is in response to Sue, who was in need of some zucchini recipes.

Zucchini and Cheese Casserole

Sliced zucchini, enough to fill a 2 qt. casserole (depending on their size, one might fill several dishes!)
8-10 white American cheese slices (or more if you like)

Grease a 2 qt. casserole dish and alternate slices of each. I only add pepper on
the final layer, as the cheese seems to add enough salt to our taste. Bake at 350
degrees for 30-45 minutes or until zucchini is done and top layer is browned. The
cheese forms it's own sauce--it's very basic and sort of bland, but we enjoy it.
Other spices could probably be added.

When my children were younger, I used to add grated zucchini and carrots to
spaghetti meat sauce and meatloaf to get their veggies into them. Shhh... don't tell
them!

RCMK1@aol.com

Laura,

I dry herbs, including oregano, basil, parsley and others in the microwave on a
plastic rack. I dry them in 15 second increments, turning the rack and checking
for dryness. They should be bright green (if they were before you dried them) and
crisp when done. It is kind of tedious but it works.

Mary               D_bnight@yahoo.com

This is for the lady looking to convert her regular recipes for use in the crockpot.
Just about any recipe that relies on moist heat to cook the meat will work in the
crockpot, although you may wish to cook pasta or rice separately. I often cook
these items in bulk, and freeze them in quantities suitable for family serving. As
well, here's a recipe that's simple and works with any meat from chicken to wild
game.

1 tin (10 oz) tomato soup, undiluted
1 cup salsa, as hot or mild as you like
1/4 cup brown sugar
meat, to serve 6, cut in serving size pieces.

Mix the first three ingredients together, and pour into the crockpot. Place the
meat in the sauce, turning to coat. Cook on low for about 8 hours. It's wonderful
served with rice and a green salad. It looks awful when you mix it up, but turns
into a delicious sauce as it cooks.

Regards,

Carol           carollizc@yahoo.com

Zucchini Relish

This is the recipe for the good relish that is so great on hamburgers and hot dogs!
Also good in potato salad!

10 cups zucchini ( peeled and grated fine)
2 cups grated onions
2 cups red peppers (grated)
2 cups green peppers (grated)
5 Tablespoons salt

Syrup:
5 cups sugar
2 1/2 cups vinegar
1 Tablespoon celery seed
1 Tablespoon turmeric
2 Tablespoons cornstarch
1/2 teaspoon powdered alum

Grind or grate everything. Sprinkle with 5 T salt; mix well. Let stand overnight.
Next morning cover with water and let stand 1 hour. Drain. Make syrup. Pour
over all. Bring to a boil and simmer for 1/2 hour. Can and seal Makes 6 pints.

J McWhorter            legs2@csuol.com

Here are 2 pickle recipes for Marianne.

Sour Pickles

6-8 cloves garlic
4 T. pickling spice
3 T. coarse salt
3 lb. small cucumbers (approximately)
water

Place half the garlic, spice, and salt in the bottom of each of 2 glass jars (size).
Place half the cucumbers in each jar, filling as full as possible. Fill with water.
Place in a sunny place and leave for 3 days to 2 weeks, depending on the
weather. When they look done, taste one to be sure. You can make half-sour or
sour.

Mixed Vegetable Pickles

4 c. carrots
4 c. cauliflower
4 c. peppers
4 cloves garlic
4 c. water
1 c. vinegar
4 tsp. salt
2 tsp. oregano

Cut carrots into medium-thick coins. Cut cauliflower and pepper into pieces of
similar size. Crush or press garlic. Mix remaining ingredients. Bring to a boil.
Add vegetables and simmer for 15 min. Cool and then refrigerate for at least two
hours before serving.

And, finally, in case you need a recipe for pickling spice:

Pickling Spice

4 T. peppercorns
4 T. coriander
4 bay leaves
1 T. cloves
2 T. allspice

Mix all whole spices. Store in a cool place.

And... for Tanika. One of the best things to do with frozen strawberries is to make
a strawberry pancake syrup. Just grind up strawberries in a food processor. (Add
a little sugar if you *must*, but if you have good berries, you don't need any!)
Yumm!

Brandel in Jerusalem              ImaBDF@inter.net.il

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