Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 149, August 18, 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 *

Strawberry Rice Pudding

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Desserts                      Diabetic
Fruits                               Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Milk, skim
1/4 teaspoon Nutmeg -- ground
1/8 teaspoon Allspice -- ground
1/8 teaspoon Salt
1/3 cup Long-grain Rice
2 teaspoons Butter or Margarine
1 1/4 teaspoons Equal® sweetener -- -or 3 or 4 pkts.
2 1/2 cups Strawberries, sliced

In a heavy 2 quart saucepan bring 2 cups skim milk, spices and salt just to
boiling. Stir in rice. Cover and cook over low heat about 30 minutes or until most
of the milk is absorbed, stirring occasionally. Remove from heat. Stir in margarine
and Equal. Cool, cover and chill. Just before serving, fold in berries. Serve with
additional milk, if desired.

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

Per Serving (excluding unknown items): 104 Calories; 2g Fat (15.2% calories from
fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 101mg
Sodium.

Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 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!

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 would really like to know if Olive oil and regular Vegetable oils are interchangeable in recipes? I have Olive oil on hand all the time but a cake mix I recently purchased calls for Vegetable oil. Can I substitute olive oil?  Thanks to Kaylin for this great cite and to all the nice people who help out here.   Sincerely,

Jeanne

I loved the french salad dressing at Sirloin Stockade. I was wondering if anyone has the recipe or something close. It was very creamy.

Tia

Do you have any tried & true recipes for Sourdough Starter and bread recipes using the starter? Thanks for your help.

Becky from Arkansas

This is for Patty Kift regarding her pepper plants. What we do with ours here in
Michigan is to roast them on the barbeque until they blister, not burn, and then
peel them (using rubber gloves) and remove the seeds. Then we cut them in long
strips and portion them out into small baggies, put the baggies in Ziploc freezer
bags and you are done. We do these outside as the aroma from the hot peppers
is a little much to have in the house.

We defrost them one package at a time, use them on sandwiches (yum) or even
add them to our dish of spaghetti. The only trouble is that a bushel of peppers only
yields about 12 packages and so we usually do a couple bushels each year for
the two of us. Hope this helps you.

Jackie           Ncolonne@aol.com

I am way behind on my RF4RP newsletters, but I saw a potato-leek soup in reply
to a request for RENA. I have a delicious, simple recipe from a "Recipe of the
Day" newsletter. It calls for 4 tablespoons of butter. I personally find that too
much, so cut it down to 2 tablespoons.

POTATO-LEEK SOUP

This soup is remarkably quick and simple, but savory and rich.

4 T butter
5 potatoes, chopped (sometimes I peel them, sometimes I don't)
2 large leeks, chopped
6 c chicken broth

Melt butter in large soup pot. Add onions and saute 5 minutes. Add chicken
broth and potatoes. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
Taste for seasoning and add salt and pepper as needed. Add a salad and some
crusty bread for a wonderful meal. Serves 4.

Per serving: 506 cal; 12.3 gm fat; 32 mg cholesterol; 90.0 gm carb; 8.3 gm fiber;
11.4 gm protein; 1883 mg sodium

Kristi Thompson             kristi55057@copper.net

Someone was asking for zucchini recipes well here's one that I really like and non
fat also. I changed it a bit but still have both ways to make it. Enjoy!

Pattie Pool             gonewtwind57@hotmail.com

Peter Rabbit's Favorite Muffins

3/4 c. egg substitute
1 c. unsweetened applesauce
11/4 c. sugar (Splenda)*
1 tsp. vanilla
1 c. zucchini, shredded
1 c. carrots, shredded
1 c. crushed pineapple, well drained
3 c. enriched flour( whole wheat flour)*
11/4 tsp. baking powder
2 tsp. baking soda
1/4 tsp. nutmeg
11/2 tsp. cinnamon
1 c. raisins
Vegetable cooking spray

Preheat oven to 350°. Line or spray cooking spray in two 12-cup muffin tins.
Combine egg substitute, applesauce, sugar, and vanilla in a large bowl. Add
zucchini, carrots, and crushed pineapple; mix well. In another bowl, blend flour,
baking powder, baking soda, nutmeg, and cinnamon. Add dry ingredients to the
liquid mixture and mix well. Blend in raisins, mixing well. Pour into prepared tins
and bake for 25-35 minutes.

You don’t say what kinds of peppers you have a hundred plants of. I am assuming
a variety of hot and sweet peppers.

Note 1 I would water bath all three of these recipes for 10 minutes or pressure can for 10 minutes. If you have never water bathed anything, consult the Ball Blue Book or other recent canning book or– public libraries generally have copies. – follow the directions exactly. Or call your county extension office (found in the front of the phone book, under county offices. Note 2: Be sure to wear rubber gloves when seeding jalapeños.

Hot Pepper Relish

2 qt Hot peppers, finely chopped
2 Tbsp Salt
2 cup Sugar
2 cup Vinegar

Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook,
stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head
space. Adjust caps. Process 10 minutes in boiling water bath.
Note: If you don't like extremely hot, 1 quart hot peppers with 1 quart finely
chopped sweet red peppers. You can substitute to fit your taste.

Hot Dog Pepper Relish

1 1/2 cups seeded and coarsely chopped bell peppers (use a mixture of yellow,
green, and red)
2 cups coarsely chopped white onions (about 2 medium onions)
1/2 cup finely chopped green cabbage
boiling water to cover
1/4 cup white vinegar
1/4 cup water
3/4 cup cider vinegar
1/2 teaspoon peeled, minced fresh ginger
2 cloves minced fresh garlic
2 seeded jalapeno peppers, minced (the hottest you can find)
3/4 cup sugar
1 1/2 teaspoons kosher salt
1 tablespoon mustard seeds
1 tablespoon celery seeds
1/2 teaspoon whole allspice
1/2 teaspoon dried red chile pepper flakes

Place chopped bell peppers, onions, and cabbage in large stainless steel or
heat-resistant glass bowl and add enough hot water to cover. Let mixture stand for
15 minutes then drain and return to bowl.
Combine 1/2 cup white vinegar with 1/2 cup water. Heat mixture to boiling and
pour over drained vegetables. Let mixture stand for 15 minutes and drain again.
Place drained vegetables in stainless steel pot, large enough to hold all of the
ingredients, then add remaining ingredients and bring mixture to boil over
medium-high heat. Cook for 30 seconds, then remove mixture from heat.
Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water
bath for 10 minutes to seal the jars. Once opened, store tightly closed jar in
refrigerator.
Submitted by: kph

Aunt Annie's Pepper Relish

18 green and red bell peppers, more green than red
15 to 60 jalapeño peppers (it never seems to get too hot)
5 medium onions
5 good sized firm ripe tomatoes, peeled
½ to 1 cup sugar
salt to taste
vinegar to cover
Seed peppers.

Grind all vegetables through fine or medium plate in food chopper.
Drain well through colander and put in suitable pot.
Add enough vinegar to cover, along with sugar and salt.
Boil until tender.
Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water
bath for 10 minutes to seal the jars. Once opened, store tightly closed jar in
refrigerator.
Makes 4 to 5 pints.

You can also do these in half pint jelly jars for gifts.

Mary               D_bnight@yahoo.com

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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.