Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 138, August 3, 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 *

Dill Dip Mix

Recipe By : Real Food for Real People
Serving Size : 192         Preparation Time :0:00
Categories : Dips                  Mixes
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Dill Weed
1/2 cup Accent® Seasoning Mix
1/2 cup Seasoned Salt
1/2 cup Onion Flakes
1/2 cup Dried Parsley -- flaked

Combine all ingredients in a medium sized mixing bowl. Place 2 Tbsp. of mixture
into small zip baggies or aluminum foil packets. Label and store packets in cool,
dry place for up to six months. Store mix with following directions, or print
directions neatly on a card and attach to mix packet to give as a gift.

To use mix:
Add 1 packet of Dill Dip Mix to 1 cup sour cream and one cup Miracle Whip in a
small bowl. Mix well with a wire whip. Refrigerate for at least 2 hours to allow the
flavors to blend before serving. This makes an excellent vegetable or chip dip.

Nutritional Information for 2 cups completed dip:
Per Serving (excluding unknown items): 103 Calories; 10g Fat (86.7% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol;
349mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. (16 servings/2 cups)

Source: "Dips in a Bag & more!" (Coming Soon!)
Copyright: "(c) 2005, Kaylin White/Real Food for Real People"
Yield: "12 packets"

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

Dry Mix:
Per Serving (excluding unknown items): 2 Calories; trace Fat (9.6% calories from
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
246mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 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!

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 see someone requested one of Marie Calendars pies, my favorite is the German
Chocolate Pie they make. If anyone has that recipe I would surely appreciate it.

boop-oop-a-doop

I am searching for the recipe for Banana Split Cake for a friend. Can anyone help me?

rdgriffith

Hi Kaylin,

What's chili sauce, and do you have the recipe for it? Thanks!

Susan

This recipe for Bread and Butter Pickles is easy, and makes a nice crisp pickle.
They can either be canned or just stored in the fridge. Good to eat the second
day, and will keep up to a year. I don't think they will last that long.

BREAD AND BUTTER PICKLES

1 gal. cucumbers
1/2 c. salt
8 sm. white onions
1 qt. cracked ice

FOR SYRUP:

5 c. sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed
5 c. white vinegar

Slice the cucumbers and onions in 1/8 inch rounds. Put alternate layers of sliced
vegetables and salt into a stone crock. Cover this mixture with cracked ice.
Weight this down and let stand 3 hours. Drain well.

Combine sugar, spices and vinegar. Pour this over the vegetables in large kettle.
Bring to boiling point over low heat. Pour into jars and seal. Makes 6 pints. Or
store in fridge... no need to seal the jars.

Rockytopp             rockytopp@direclynx.net

Hello to all,

This is in reply to the person who was looking for tomato salsa that isn't hot. I
prefer homemade salsa that has flavor, but no heat. I can only give you a guideline
because I'm one of those people who doesn't measure things! My usual amounts
are included here, but adjust this to fit your tastes.

4 - 6 Roma tomatoes, skinned and chopped
1 green pepper, seeded and chopped
6 small green onions, or one small white onion, chopped
1 bunch of cilantro - I wash, spin in the salad spinner to dry, then because I am
fussy, I pick off the leaves to use in the salsa- stems? yuck
juice of 1 fresh lime - or more depending on your taste
kosher salt

You may not like the cilantro as much as we do, so decrease how much you use.
Be careful with the kosher salt - go very easy at first - you can always add more,
but it will take a lot of the other ingredients to lessen the taste of the kosher salt if
you get it too salty to begin with. Enjoy.

Ann              MRST123@aol.com

Salsa

5 large tomatoes or 3-14 1/2 oz. cans
3 green onions, chopped including tops
2 cans green chilies
1 large can sliced black olives
1 8 oz. bottle Italian dressing, pour to cover
3 tablespoons Picante Sauce-mild
2 teaspoons garlic salt
1 teaspoon Accent seasoning

Combine all ingredients and pour in Italian dressing, just to cover. Stir well and
refrigerate over night.

I use canned tomatoes, drained. Since the tomatoes have salt in them, I do not
use garlic salt. I use 3/4 teaspoon of garlic powder. I use 2 small cans of chopped
olives, in place of the 8 oz. can of sliced olives.

Shirley Boykin           bandpsnana@yahoo.com

Crock Pot Temperatures for Darren

I grew up with this kind of 'crock pot' and the first one I ever owned had a
temperature dial. I don't know what medium setting would be, but low is 170 to
200 degrees F. High is 280 to 310 degrees F. I also discovered along the way that
the temperature gauge my not be exactly accurate so when you find the perfect
setting for low or high, use a toothpick and mark the spot with a tiny streak of red
paint.

Be particularly careful about temperature and time when cooking things that have
a lot of cheese. I've made lasagna in mine and I find that when the recipe says 6
to 7 hours on low, 7 hours is the absolute maximum or it begins to burn.

Hope you find this helpful,

Mary                 D_bnight@yahoo.com

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