Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 136, August 1, 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 *

Orange Cream Cheese Spread

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast                   Brunch
Cheese                            Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Cream Cheese -- softened
1/2 cup Orange Marmalade

In small bowl, combine all ingredients; blend well. Serve on pancakes, waffles or
toasted English muffins.

Variations: Add 1/2 cup chopped walnuts, pecans, sunflower seeds or pecans to
mixture.


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

Per Serving (excluding unknown items): 99 Calories; 7g Fat (57.8% calories from
fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 63mg
Sodium.

Exchanges: 0 Lean Meat; 1 Fat; 1/2 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!

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.
 

Hi!

I was hoping someone could help me out. I use to know someone that made 'Beef
Anyhow' I haven't had any for 20 years but use to love it. Any one help me? Thanks!

Patti

I love your e-zine and have used several of the recipes. What can those of us who
are either diabetic, or just heath conscious do to lessen the fat in salad dressings.
I have tried using less oil and adding water, but they just don't coat the salad well.
Any help will be appreciated. Thanks,

Gladys

Hi Kaylin,

Thank you for your emails. I have been enjoying them for a number of years now.
I am looking for ideas, tips, suggestions, simple large-quantity recipes for a local
campaign fundraiser. I have never done this sort of thing before. We did a fish-fry
fundraiser and had over 100 people turn out and thought it went very well, but it
was hard work, we didn't raise much more money then we spent (most items were
donated - advertising was our biggest expense). We also had lots of leftovers
because we had no idea how many people would show up --we asked for RSVPs
but few people will do that anymore. Thank you!

Teri

Note from Kaylin: The new RF4RP collection, Bandana Fundraisers may be what
you are looking for. It is great because you can sell the mixes in advance, there
is no need for RSVP's, you can use your campaign colors, etc. and make only
what you need for the response you get to your efforts. They are also great as
centerpieces for receptions, dinners, showers, conferences, etc. and then they
can be used as door prizes at the end of your function. I hope this is helpful to you.

This may or may not be what Kay from Memphis wants but it is good. I make this
with Hershey's dark chocolate and pecans or toasted cashews.

Chocolate Brownie Cobbler

4 sticks butter
10 oz. semisweet chocolate, chopped (Hershey's bars, chunk chocolate, chocolate chips)
4 c. sugar
8 eggs
1 tsp. Vanilla
1 2/3 c. flour
2½ c. coarsely chopped walnuts
cocoa powder
vanilla ice cream

Preheat the oven to 350. Spray a 13"x 9" baking dish with a non-stick spray. Stir
butter and chocolate in a heavy large saucepan over medium-low heat till melted
and smooth. Remove pan from heat. Whisk sugar into chocolate mixture. Beat
each egg separately and then whisk in eggs one at a time. Whisk in vanilla and
then flour. Stir in walnuts. Transfer batter to prepared baking dish. Bake till top
is crisp and tester inserted in center comes out with wet crumbs attached, about
50 min. Cool 15 min. Dust with cocoa powder. Spoon into bowls and top with
ice cream. Serves 10 - 12.

Mary           D_bnight@yahoo.com

This is for Liza who was looking for recipe for cucumbers. The following is a pickle
recipe I have used since the mid 50s. Always turns out good!

Million Dollar Pickles

25 cucumbers (about 2 gal.)              2 quarts sugar
2 tablespoons powdered alum          2 sticks cinnamon
1 quart cider vinegar                          1 teaspoon whole cloves

Make brine to float an egg.( I use 1 1/2 cups plain salt and 9 cups water). Pour
over cucumbers, cover with grape leaves and let stand for 2 weeks. Take out of
brine, rinse off, cut crosswise into 1 inch chunks. Add alum, cover with cold
water, and let stand until next day (24 hours). Drain, wipe dry with cloth, put back
into crock. Make syrup of remaining ingredients, heat until sugar is dissolved and
pour over cucumbers. Drain this syrup each day, heat and pour back over
cucumbers. Do this for 4 days, and on the 4th day pack pickles in jars and seal.
The addition of an extra cup of sugar to syrup each, makes the pickles better. (I
always add the extra sugar. Pickles are sweet and crisp). The use of the grapes
leaves is real important. I always put a plate on top and weight it down so that the
leaves stay in the brine. Takes a long time to make the pickles but well worth it.
Hope you enjoy as much as we have through the years.

Kathy           PRDULCIMER@aol.com

This is for Liza who asked for pickle recipes. This recipe is on the back of Mrs.
Wage's pickling lime. It makes a delicious, crisp pickle. It's the recipe my
grandmother used and now I use it as well. It takes 2-3 days to make the pickles,
so make sure you read through the entire recipe so you know how much time to
allow.

Old South Cucumber Lime Pickles

7 lbs cucumbers sliced crosswise
1 cup Mrs. Wages pickling lime
2 gallons water
8 cups distilled white vinegar, 5% acidity
8 cups sugar
1-tablespoon salt (optional)
2-3 tablespoons mixed pickling spices ( I double this )

Soak clean cucumbers in water and lime mixture in crockery or enamelware for 12
hours or overnight. Do not use aluminum ware. Remove sliced cucumbers from
limewater. Discard limewater. Rinse 3 times in fresh, cold water. Soak 3 hours
in fresh ice water. Combine vinegar, sugar, salt and mixed pickling spices in al
large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from
heat and add sliced cucumbers. Soak 5-6 hours or overnight. Boil slices in the
syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the
slices, leaving ½ inch headspace. Cap each jar when filled. Process pints 10
minutes, quarts 15 minutes in a boiling water bath canner. Test jars for airtight
seals according to manufacturer’s instructions. Refrigerate unsealed jars.

Atrmt88@aol.com

This is for Pinkie:

Griddle Cookies

1 cup (225 ml) shortening
1 cup (225 ml) sugar
1/2 tsp (2 ml) baking powder
3/4 tsp (4 ml) salt
3-1/2 cups (825 ml) flour
1 tsp (5 ml) nutmeg
grated rind of lemon or orange
1 cup (225 ml) raisins or chopped pecans, or both
1 egg
1/3 cup (80 ml) milk

Sift dry ingredients, add grated rind. Cut in shortening as if making a pie crust.
Mix in raisins and/or nuts. Beat the egg, add milk and then stir into mixture until
all ingredients are moistened. Roll out 1/4 inch thick on lightly floured surface.
Cut in desired shape with a cookie cutter. Bake a few at a time on lightly greased
griddle at medium heat until puffed on top and golden brown on bottom. Turn over
and brown on other side.

MaryAnne Garcia            mag1950@pacbell.net

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