Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 139, August 4, 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!

* Exported from MasterCook *

Beef Diablo

Recipe By : Real Food for Real People
Serving Size : 4                   Preparation Time :0:00
Categories : Beef                              Crockpot
Diabetic                          Low-Cal/Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Roast, trimmed -- beef, boneless
3/4 teaspoon Chili Sauce
3 medium Potatoes -- peeled and sliced
3/4 teaspoon Worcestershire Sauce
1/4 medium Onion -- sliced
1/4 teaspoon Vinegar
1 1/2 teaspoons Flour
1/4 teaspoon Sugar
3/4 teaspoon Prepared Mustard

Trim all excess fat from roast if it was not purchased already trimmed. Place
potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard,
chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast.
Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW
setting for 10 to 12 hours or on HIGH setting for 5 to 6 hours.


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

Per Serving (excluding unknown items): 238 Calories; 6g Fat (22.0% calories from
fat); 27g Protein; 18g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 92mg
Sodium.

Exchanges: 1 Grain(Starch); 3 1/2 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

Please support/visit our sponsors- they make this service possible.

Sale! Strawberry Prints, Raspberry Red and Country Patchwork Burgundy!

* Reversible gives you 2 carriers for the price of 1!
* Insul-Bright lining for insulation.
* Use for many different sizes including a large salad bowl!
* A variety of prints are available.
* Great bridal shower gift, wedding gift, Christmas gift or for someone special.

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 went to eat at the Out Back Steak House and I ordered a chicken and rice .
The rice was out of this world . It was like a vegetable based rice . I was wondering
if any one had a recipe that would compare to that . Thanks

Sandielee Aves

I'm having a difficult time trying to find a bread machine recipe for Cuban Bread.
Do you know one?

Gordon

Kaylin,

Really enjoy the daily recipes. I'm currently nourishing Herman (aka sourdough
starter) and was wondering if anyone had any recipes using a bread machine. I
have made biscuits and coffee cake which my family loved but would like to try a
bread using the machine. Thanks.

Sandy in Illinois

This is especially for Shirley. It is not any of the flavors she asked for but is soooo
delicious I had to send it. I recently bought a Cuisinart ice cream maker and had
to process this recipe in two batches.

Watermelon Sherbet

4 c. diced seeded watermelon
3/4 to 1 c. sugar
3 T. lemon juice
Dash of salt
1 envelope unflavored gelatin
1/4 c. cold water
1 c. whipping or heavy cream

Combine watermelon, sugar, lemon juice, and salt in a large mixing bowl;
refrigerate 30 minutes. Spoon mixture into container of and electric blender or
food processor and process until smooth. Return to bowl. Sprinkle gelatin over
cold water in a saucepan; let stand 1 minute. Cook over low heat until gelatin
dissolves; add to watermelon mixture, stirring well. Add whipping cream; beat at
medium speed of electric mixer until fluffy. Pour into freezer can of a 1-gallon
hand-turned or electric freezer. Freeze according to manufacturer's instructions.
Mixture does not need ripening.
Yield: 1 quart.

Christine Brown           cbmahalo@hotmail.com

Shirley wanted ice cream recipes, but didn't specify of new maker. I will send
these, hope they help.

Larry           spaceforfood@aol.com

Cherry Cordial Ice Cream
Eagle Brand Servings: Makes about 1 1/2 quarts

1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated
milk)
2 cups (1 pint) half-and-half
2 cups (1 pint) whipping cream, unwhipped
1 (10-ounce) jar maraschino cherries, well drained and chopped (about 1 cup)
3/4 cup semi-sweet mini chocolate chips
1 tablespoon vanilla extract
1/2 teaspoon almond extract

In ice cream freezer container, combine all ingredients; mix well. Freeze
according to manufacturer’s instructions. Freeze leftovers.
Notes: Refrigerator-Freezer Method:
Omit half-and-half. Whip whipping cream. In large bowl, combine EAGLE BRAND,
1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons
vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream.
Pour into 9x5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or
until firm. Freeze leftovers

Banana Coconut Ice Cream
Southern Living, JULY 2002

2 cups sweetened flaked coconut
1 cup sugar
6 egg yolks
4 cups milk
2 cups half-and-half
1 (15-ounce) can cream of coconut
2 teaspoons vanilla extract
3 ripe bananas, mashed Use very ripe bananas for the richest flavor.
Garnish: toasted sweetened flaked coconut

Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until
toasted. Whisk together sugar, egg yolks, and milk in a heavy saucepan over
medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and
will coat a spoon (do not boil). Remove from heat; whisk in toasted coconut,
half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3
hours. Pour mixture into freezer container of a 1-gallon hand-turned or electric
ice-cream freezer. Freeze according to manufacturer's instructions. Pack freezer
with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if
desired.

Blackberry Ice Cream
Coastal Living, MARCH 2003

3 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
10 cup half-and-half
8 large eggs, beaten
1 teaspoon vanilla extract
4 1/2 cups fresh or 1 (1-pound) package frozen blackberries
1 1/2 cups sugar
1 tablespoon fresh lemon juice
Garnishes: fresh mint, fresh blackberries

Combine first 3 ingredients in a large Dutch oven. Whisk in half-and-half. Bring to a
boil, stirring constantly, over medium-high heat. Slowly whisk about 4 cups of hot
mixture into beaten egg. Add egg mixture to remaining hot mixture, whisking
constantly, until mixture reaches 160°. (Immediately remove it from heat to prevent
curdling.) Let cool completely, stirring occasionally. Stir in vanilla; chill 8 hours or
overnight. Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir
well. Cover and chill 8 hours, stirring occasionally to dissolve sugar. Stir in lemon
juice. Stir berry mixture into custard mixture. Pour into container of a 4-quart
ice-cream maker. Freeze according to manufacturer's instructions; if
recommended, pack freezer with additional ice and rock salt, and let stand 1 hour
before serving. Scoop into serving bowls; garnish, if desired. Note: To hasten
cooling of custard mixture, partially fill sink with ice water to come about halfway
up sides of Dutch oven. Let pan remain in ice-water bath, stirring often until room
temperature; chill.
Yield: Makes 1 gallon

Butter Pecan Ice Cream
Eagle Brand Servings: Makes about 2 quarts

1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated
milk)
1 to 1 1/2 cups chopped pecans
3 tablespoons butter or margarine, melted
1 teaspoon maple flavoring
2 cups half-and-half
2 cups whipping cream, unwhipped

In large bowl, combine EAGLE BRAND, pecans, butter, and flavoring; mix well.
Stir in remaining ingredients. Pour into ice cream freezer container. Freeze
according to manufacturer’s instructions.
Notes:
Refrigerator-Freezer Method:
Omit half-and-half. Whip whipping cream. In large bowl, combine EAGLE BRAND,
pecans, butter and flavoring; mix well. Fold in whipped cream. Pour into 9 x 5
-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Chocolate Malt Ice Cream
Cooking Light, JANUARY 2002

1 1/3 cups sugar
1 cup unsweetened cocoa
1 cup boiling water
1 cup malt powder
6 cups whole milk

Combine first 3 ingredients in a bowl; stir well with a whisk. Add malt powder,
stirring until dissolved. Stir in milk. Cover and chill. Pour mixture into the freezer
can of an ice-cream freezer; freeze according to manufacturer's instructions.
Yield: 10 servings

Vanilla Ice Cream
Eagle Brand Servings: Makes about 1 1/2 quarts

4 cups (2 pints) half-and-half or light cream
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated
milk)
2 tablespoons vanilla extract

In 2-quart ice cream freezer container, combine all ingredients; mix well.
Freeze according to manufacturer’s instructions. Freeze leftovers.
Notes: Refrigerator-Freezer Method:
Omit half and half. In large bowl, combine EAGLE BRAND and vanilla. Fold in 2
cups (1 pint) whipping cream, whipped (DO NOT use non-dairy whipped topping).
Pour into 9X5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or
until firm. Freeze leftovers.

Peach Ice Cream:
Reduce vanilla to 1 tablespoon and add 1 teaspoon almond extract, 4 drops yellow
and 2 drops red food coloring. If desired add 2 cups mashed fresh or frozen
peaches, thawed or 1 (16-ounce) can peaches, drained and mashed. Proceed
as above.

Strawberry Ice Cream:
Reduce vanilla to 1 tablespoon. Add 2 cups mashed fresh or frozen strawberries,
thawed and few drops red food coloring if desired. Proceed as above.

Banana Ice Cream:
Reduce vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium).
Proceed as above.

This is the best ice cream ever, and I've tried many recipes.

Homemade Vanilla Ice Cream

1 cup sugar
1 can sweetened condensed milk
2 large cans evaporated milk
whole or 2% milk--enough to make 1 gallon (sometimes I use half and half and it's
richer)
2 tbsp. vanilla flavoring

Mix together in blender or with hand mixer, the sugar, sw. condensed milk, evap.
milk and vanilla. Pour into ice cream churn and add milk up to 1 gallon mark.
Churn according to your ice cream maker directions.

For variations:
Add mashed bananas (reduce amt. of vanilla)

or mashed sweetened fresh peaches. (reduce vanilla to half and add 1/2 tsp.
almond flavoring)

Chocolate: Add chocolate syrup and also 1 small box of instant chocolate
pudding mix. Just be sure to mix this in well.

Hope you enjoy this recipe. It's so easy and always delicious.

Mary         walterm@vnet.net

This is for Rene who wanted a TNT Tomato Salsa recipe. This is one that is very
good.

Shirley from KS            swood12@cox.net

Salsa

Finely chop and blend the following:
3 sprigs cilantro leaves
1 tablespoon salt
1 tablespoon sugar
1/2 tablespoon cumin
2 teaspoons lime juice or 1/4 of juice from a fresh lime
1 jalapeno pepper
1 clove garlic, minced

Coarsely chop and add to above ingredients:
1 bell pepper
1 medium onion
8 to 10 Roma tomatoes

Serve with crackers or tortilla chips.

This recipe keeps real well when refrigerated (a week or so).

Please support/visit our sponsors- they make this service possible.
 

Claim Your FREE* Pet Food for One Year by Participating in Our Promotion! A $500 Value! Click Here and Your Pet Will Thank You for Being So Smart!





 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

Monthly Recipe Collection Club: http://www.realfood4realpeople.com/club.htm

RF4RP E-Gift Certificates:  http://www.realfood4realpeople.com/E-Gifts.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.