Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 132, July 26, 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 *

Raspberry Vinaigrette

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic                       Dressings
Salads                              Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons All-Fruit Raspberry Spread
1/3 cup Red Wine Vinegar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Vegetable Oil

Using a 2 cup glass measuring cup, or a one pint glass bowl, place jam inside,
and microwave on high for 15 seconds. Add vinegar, salt and pepper, and mix
well until blended. Add vegetable oil slowly in a steady stream, mixing with a wire
whisk constantly until mixture is completely blended. Use immediately or
refrigerate (and shake to blend) until ready to eat.

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

Per Serving (excluding unknown items): 258 Calories; 27g Fat (93.1% calories
from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
68mg Sodium.

Exchanges: 0 Grain(Starch); 1/2 Fruit; 5 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!

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I need easy recipes since I'm learning!

Kelly

Hello everyone,

I'm in need of some easy recipes for my oldest daughter who is going off to
college. Anything quick and easy will be best for her. She'll have her own
bedroom but will have to share a kitchen with 3 others. Thanks so much.

Vickie

Years ago I had a recipe for French bread that was made without yeast or a bread
machine. It was fast and delicious. Crusty on the outside and soft on the inside.
Does anyone have this recipe?

Carol

This is for Sara from Oregon.

Jalapeno Jelly

2/3 cup chopped jalapenos, seeded
3 green bell peppers, seeded and chopped
1 1/2 cups white vinegar
6 cups sugar
2 Tablespoons lemon juice
2 packets of pectin, liquid type
green food coloring, optional

Put peppers and vinegar in food processor til finely chopped. Put in pan with sugar
and bring to a rolling boil. Use large pot when making jelly to prevent boil overs
from foam. Boil 5 minutes over medium heat. Strain through cheese cloth if you
want a "clear" jelly. Or you can skip the straining to have the "pieces" in the jelly.
Add liquid pectin and lemon juice and boil for another minute. Pour into jelly jars
and seal/can as you would other jellies according to latest safety precautions. No
paraffin anymore is what I have read. Serve with crackers slathered with cream
cheese and this jelly.

For Christmas, use this recipe with red and green bell peppers and jalapeņos and
don't strain. Pour a jar over a block of cream cheese on a serving platter with
some great crackers. Wow! Or whip up the cream cheese with some traditional
soft cheese ball recipes and serve the same way. 

Patsy           pgafford@midsouth.rr.com

This is for Sara who was looking for a clear jalapeno jelly recipe. I have been
making this for several years. My family loves it on cream cheese and crackers
and I have melted it and used it as a glaze on grilled chicken and pork tenderloins.

Pam                  CrazyPam1@aol.com

3 cups green pepper ( remove seeds, grind, save juice)
1/2 cup chopped jalapeno (remove seeds or leave in, depends on how hot you want it)
1 pkg. sure gel
2 cups white vinegar

Put in pan and bring to a boil, stir to dissolve pectin. Add 7 cups sugar, return to a
boil. Boil 5 minutes more. Add a few drops of green food color if desired.
Process in hot water bath 5 minutes. Makes 9, 1/2 pint servings. Enjoy.

This is for Sara who wanted the recipe for jalapeno jelly. This comes from recipegoldmine.

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 with paraffin and store in a cool, dark
place.

margarett@juno.com

For Constance - a peach cobbler using Bisquick.

Larry               Spaceforfood@aol.com

Easy Peach Cobbler

1 large can sliced peaches (do not drain juice)
2 sticks butter or margarine
2 cups Bisquick or baking mix
2 cups milk
2 cups sugar
Vanilla extract (about 2 teaspoons)
Cinnamon

Melt butter or margarine in a 9 X 13 pan in oven at 350 degrees. Mix in large bowl
Bisquick, milk and sugar. Stir into pan with melted butter or margarine. Dump in
peaches. Sprinkle with cinnamon (to your taste, we like alot) and vanilla extract
(about 2 teaspoons). Bake at 350 degrees for 1 hour. Serve warm with vanilla ice
cream for an extra treat

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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.