Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 141, August 8, 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 *

Chicken Packets

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Chicken                  Cream Cheese
Main Dishes                  O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Chicken, skinless light meat -- cooked, chopped
6 ounces Lowfat Cream Cheese -- softened
2 tablespoons Chives -- chopped
4 tablespoons Milk, skim
1 cup Croutons, seasoned -- crushed
4 packages Refrigerated Biscuits -- crescent roll dough
1/2 cup Butter or Margarine -- melted
Salt -- to taste

Mix chicken, cream cheese, chives, milk, and salt in a large bowl with your hands to make filling, and store in 2 - one quart sized bags until you are ready to use them. Put crouton crumbs in another 2 - one quart bags, attach them to the bags of filling, label and freeze (unless you wish to make these right away).

To serve: Thaw chicken mixture or use freshly made mixture. Preheat oven to 350 degrees F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the halves will not separate. Place about 1/4 cup of mixture in center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on baking sheet and bake for 20 minutes or until golden brown.


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

Per Serving (excluding unknown items): 177 Calories; 10g Fat (51.8% calories from fat); 15g Protein; 6g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 287mg Sodium.

Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : To lower the fat in this recipe, lightly spray the packets with non-stick cooking spray before coating in crumbs.

*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!

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Hi everyone!

I am looking for a recipe for cheesy crockpot onions. I had it at a potluck get together a few years ago, and recently tried to recreate it going by my memory of what the lady who made it said was in it. It has sliced fresh onions, cheddar cheese, butter, cream, and finely crushed crackers, not sure of the amounts and that is the part I got not quite right lol. The original recipe was in one of those little booklets that came with the crockpot, the lady who made it told me this. Thanks in advance.

Lorie in Biddeford, Maine

In my junior high school Home-Ec class 20 years ago, we made something called "Buttons and Bows". I remember it was sort of like a donut. You cut out a circle and a smaller circle from within. You gave the larger circle a twist (these were the bows and the smaller circles were the buttons). They were rolled in melted butter, cinnamon and sugar. I can't find the recipe anywhere, but would love to make these again! They were good enough that 20 years hasn't erased the memory! Does this ring a bell with anyone? Thanks!

Tara

My daughters love chicken and dumplings like the ones they serve at CRACKER BARREL. Does anyone have a recipe for chicken and dumplings?? My recipe turns out bland and the gravy is thin and tasteless. Can anyone help with a recipe?

Deb

Dear Kaylin,

So many wonderful recipes have come my way via this great newsletter, I’m glad
for the chance to help someone else who was asking for a recipe for Mexican
Steak ‘N Beans. This version of the recipe comes from a much-used Betty
Crocker ‘Dinner for Two Cookbook,’ from its 10th printing in 1978, which I received
as a wedding gift that year. The recipe is in the ‘More Dimes Than Dollars’
section, and recommends Orange-Cucumber Salad, Cornmeal Sticks and Hot
Fudge-Cinnamon Sundaes to round out the meal. I’ve made this recipe many
times, increasing amounts as necessary, and have found it very popular. Enjoy!

Mexican Steak 'N Beans

Viva round steak! When a mere ½ pound of same can inspire such a savory,
satisfying dish, the economy bit almost becomes a joy. The salad’s a refreshing
contrast to the spicy main dish, and the sundaes are gloriously rich.

½ lb beef round steak, ½- ¾ inch thick
1 T flour
1 t chili powder
¼ t salt
1/8 t pepper
1/8 t ground cumin
1 T vegetable oil
½ C water
¼ C chili sauce
¾ C sliced celery
1 medium onion, chopped (1/2 C)
1 carrot, cut diagonally into ½-inch slices
1 small green pepper, cut into ¼-inch strips
1-8 oz can kidney beans

Cut meat into 1-inch pieces. Mix flour, chili powder, salt pepper and cumin; coat
meat with flour mixture. Heat oil in 8-inch skillet; brown meat over medium heat,
about 10 minutes. Drain off fat. Stir in water, chili sauce, celery and onion; heat to
boiling. Reduce heat; cover and simmer until meat is almost tender, 30-45
minutes. (Add small amount of water if necessary.) Add carrot; cover and simmer
20 minutes. Stir in green pepper and beans (with liquid); cover and simmer until
green pepper is crisp-tender and beans are hot, about 10 minutes. Serves 2.

Recipes for rest of menu follow:

Orange-Cucumber Salad

1 orange, pared and sectioned
1 medium cucumber, sliced
1 small onion, sliced and separated into rings
Orange Dressing or French Dressing
Crisp salad greens

Toss orange sections, cucumber slices, onion rigs and Orange Dressing in a
bowl. Cover and refrigerate 1-2 hours. To serve, removed salad with slotted spoon
to salad greens. Serves 2.

Orange Dressing

¼ C salad oil
1 T lemon juice
½ t grated orange peel
2 T orange juice
1 T sugar
1/8 t salt
1/8 t dry mustard

Shake all ingredients in tightly covered jar. Makes ½ cup.

Hot Fudge Cinnamon Sundaes

Prepare Hot Fudge Sauce (below) or heat about ¼ cup commercially prepared
chocolate sauce. Spoon ¼ cup on scoops of cinnamon or vanilla ice cream. (If
you can’t find cinnamon ice cream, simply stir 1 tsp – or to taste – cinnamon into
vanilla ice cream.)

Hot Fudge Sauce

¾ C light cream (20%) or evaporated milk
1 C sugar
2 oz unsweetened chocolate
2 T butter
½ t vanilla
¼ salt

Heat cream and sugar to rolling boil, stirring constantly. Boil and stir 1 minute.
Reduce heat; add chocolate and stir until smooth. (If sauce has slightly curdled
appearance, beat until creamy smooth.) Remove from heat; stir in butter, vanilla
and salt. Makes 1 ½ cups.

Note: Refrigerate leftover sauce in covered container. To use, reheat over low heat,
stir well.

Warm regards,

Barbara Steele            info@brooksandmedlock.com

Two of these are Potato Leek Soups made without milk and the last one while not
a traditional Potato Leek Soup, is very tasty.

Easy Potato-Leek Soup

1/4 cup butter
5 potatoes, chopped
2 large leeks, chopped
6 cups chicken broth

Melt butter in a large soup pot. Add leeks and butter; saute 5minutes. Add
chicken broth. Bring to a boil; reduce heat, cover, and simmer 30 minutes. Taste
for seasoning; add salt and pepper if needed. Serves 4.  I like to use my potato
masher and mash the potatoes somewhat.

Leeky Potato Soup

2 tbs vegetable oil
2 large leeks, thoroughly washed, tough green discarded, then chopped
1 large onion, diced
1 pound potatoes, peeled and thinly sliced
1 carrot
1 sprig parsley
1 sprig fresh dill
1/2 tsp. salt
1/4 tsp. Pepper
4 cups water, or vegetable stock or chicken broth
1 tbs finely chopped fresh chives
1 tbs finely chopped fresh parsley

Heat oil in large pan over medium heat. Add leeks and onion; saute 5 minutes or
until softened but not browned. Add potatoes, carrot, parsley, dill, salt, pepper and
water or broth. Bring to boiling; reduce heat to low; cover and simmer 35-40
minutes or until vegetables are tender. Working in batches if necessary, puree the
mixture in a blender or food processor. Serve immediately, garnished with chives
and parsley.  Makes 6 cups.

New Potato Soup

3 Tbls olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped leeks
2 cloves garlic – minced
4 cups low-sodium chicken broth
4 cups vegetable broth
1 pound new potatoes, quartered
1 cup fresh peas
1 cup coarsely chopped watercress leaves
Parmesan croutons, optional

Heat the oil in a large saucepot over medium heat. Add the carrots, onion and
leeks and cook until the vegetables are tender, about 5 minutes. Add the garlic
and cook another 5 minutes. Stir in the chicken and vegetable broths. Heat to
boiling, then reduce the heat, cover and simmer 30 minutes. Stir in the potatoes
and continue to cook, covered, until the potatoes are tender, 20 minutes. Stir in
the peas and simmer 5 minutes. Stir in the watercress. Serve topped with
croutons. 6 servings

Per serving: calories – 216, sodium – 398 mg, cholesterol, 3 mg, fat, 8 grams,
saturated fat – 2 grams, carbohydrates – 30 grams, protein – 6 grams, fiber – 4.9
grams.

Mary            D_bnight@yahoo.com

This is for Rena

From Shirley               smkogel@sbcglobal.net

POTATO AND LEEK SOUP

4 Tablespoons butter or margarine
3 to 4 leeks, well washed and chopped (white part only) (or 3 yellow onions)
2 to 3 large potato’s, peeled, sliced or diced
6 cups chicken stock
Salt and white pepper to taste
2 Tablespoons heavy cream
2 Tablespoons butter
½ teaspoons dried tarragon
1 teaspoon garlic powder (or 1 or 2 cloves fresh garlic, minced)
2 teaspoons lemon juice (optional)
1 teaspoon dried green onion
Minced chives or parsley and/or croutons for garnish

1. In large, non-aluminum saucepan, cook the onions and 4 Tablespoons
of butter until wilted, stirring occasionally. Add garlic and cook another minute; do
not brown.
2. Add the potatoes, stock, salt, and pepper. Bring to a boil and skim 2
or 3 times. Cover almost completely and cook slowly for 30 minutes or until
potato’s are tender.
3. If you want a smooth soup you can puree in a blender in small batches
until smooth. (I omit) Add cream and 2 Tablespoons of butter stir thoroughly to
blend well.
4. Taste and adjust seasoning and reheat. Add some water if it is to
thick. Then turn off add the dried green onions and lemon juice stir well and serve.
5. Serve in heated soup bowls garnished with croutons and sprinkled with
chives or parsley.
Servings: 6

Variations: Can be served cold, then it is called Vichyssoise. Use only white part
of leek the green part is tough and makes the soup a dirty color. It should be
white.

Note: If this or another dish tastes bland, try a dash of nutmeg or lemon
juice in it to heighten the flavor. If, on the other hand, you have added to much
salt or other seasoning, tone it down with a little cream. Cream will improve flavor
and color and hides many a faults.

Tofu Idea for S. Stuppard,

I love lasagna, and in my push to eat healthy, I tried this, and absolutely loved it.
In place of the ricotta/cottage cheese, take firm tofu, crumble it into a bowl, add
the seasonings that you would put in your lasagna, like oregano, basil and garlic. I
even used Italian seasoning. You want to use at least a tablespoon of each, to
ensure the right amount of seasonings. Then, spread this in your lasagna as you
would the cheese. It bakes up just fine, and tastes great.

I hope this idea can be the base for you for lots of things.

There is a great store to shop at, Trader Joe's, if you have one in your area that
can provide lots of help with a diet like hers.

Laura                LaMiBe@aol.com

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