Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 150, August 19, 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 *

Back-to-School Cookies

Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00
Categories : Cookies                          Kid Friendly
Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Cake Mix -- vanilla w/pudding
1/3 cup Vegetable Oil
1/4 cup Brown Sugar -- firmly packed
2 Eggs
10 Graham Crackers -- coarsely crushed
1/2 cup Chocolate Chips

In a large mixing bowl, use electric mixer to combine cake mix, oil, brown sugar,
and eggs. Stir in the cracker crumbs and chips. Drop by teaspoonfuls onto a
greased cookie sheets. Bake for 10-12 minutes at 350 degrees F. Cool on wire
racks.

Variation: Use chocolate flavored graham crackers, and/or peanut butter or
butterscotch chips


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

Per Serving (excluding unknown items): 91 Calories; 4g Fat (43.1% calories from
fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 82mg
Sodium.

Exchanges: 0 Grain(Starch); 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!

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Hi Kaylin and all fellow RF4RP members,

My husband is facing a potential lay-off from work. With that in mind, I recently attained a water bath canner, and a steam pressure canner and lots of jars. I've heard lots and lots of pickle, relish and veggie canning ideas, but what I am looking for are actual meal ideas that I would be able to can. They would have to be kid-friendly recipes, since we have two small boys. I've never used a pressure cooker, so any advice on how to use one would be helpful, also. Thanks for all your help!

Angela in Maine

Was wondering about freezing enchiladas... I made a great pan of chicken enchiladas and froze them (using corn tortillas) and when I cooked them from the freezer, the tortillas turned to mush. Do I need to use flour tortillas instead for this if I want to freeze, or do I need to do something different?

Please help! I am pregnant with twins and am trying to save my husband a mint in eating out by preparing ahead for after the babies are born! I appreciate any help you can provide me!

Ginger

Hi everyone!

I have really enjoyed all the recipes. I was wondering if anyone has recipe so how to cook frogs legs? If you do, thanks so much.

Susan

Hi,

I got this from a gal that use to live in Germany. She too said our way of fixing it
isn't the same. Hope this is what Kathie is looking for.

German Potato Salad

5# potatoes, boil until tender, drain, let cool. Peel and then let cool completely.
Slice.

Use 1/2 cup of oil and one large onion chopped and sauté for about 15 minutes
until clear and turning golden. Pour oil and onion over potatoes.

Dissolve 2 chicken bullions in 1/2 cup water, add 5 Tbsp white vinegar and mix.
Add salt and pepper to taste.

2 Tbsp finely chopped parsley (optional)

Taste to see if more salt and pepper is needed. If too dry add additional water.

(you can used fresh green onions chopped instead of large onion, but do not
sauté them)

Marge            delmarpond@aol.com

This is for Bjohnhud who wanted a precooked frozen biscuit. I thought I had one
like that but only found the recipe for freezing raw biscuits. I found the same recipe
under 3 different names.

Frozen Biscuits

5 cups flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 cup shortening
Two packages yeast
1/2 cup warm water
2 cups buttermilk

Sift dry ingredients together, cut in shortening. Dissolve yeast in warm water; add
to milk. Add milk mixture to dry ingredients and mix well. Turn dough onto floured
surface and knead gently several strokes. Pat or roll out to desired thickness; cut
and place on greased cookie sheet and freeze. If desired, when biscuits are
frozen, roll each in melted butter that has been cooled to room temperature. Place
biscuits in freezer bags or freezer containers. Defrost biscuits 30 minutes before
baking; bake at 400 F until browned. Makes 4 to 5 dozen biscuits.
from Anita in Texaseltigger2@yahoo.com

For sshallenbu's son:

This is a really good cut out cookie recipe and it can be cut out with regular
cookie cutters or you can cut a shape out of lightweight cardboard, wrap it in
plastic wrap (or use a lightweight plastic sheet) and trim around the cutout shape
with the tip of a sharp knife. If the cutout shapes are large, it is probably better to
use a foil covered cookie sheet turned upside down and cut the shape out and
leave it on the bottom of the cookie sheet and remove just the pieces from around
it. For this kind of project, I would recommend paste food coloring because it
makes more brilliant colors and you have a wider range of colors. If you use
powdered sugar to roll out the dough, it won't get tough as it sometimes does if
you roll it out on a floured surface. You might want to roll it out a little thicker, not
quite 1/4 inch thick, for a sturdier cookie. I have been using this recipe for 30 plus
years and it makes an excellent cookie, much tastier than the usual bland sugar
cookie recipes.

BH&G Sugar Cookies ca 1965

2/3 cup shortening
¾ c sugar
1 tsp orange peel, dried & finely minced.
1 tsp vanilla

Cream first 4 ingredients together well.
Add 1 egg and 4 tsp milk. Beat until light and fluffy.
Stir together or sift together 2 cups flour, 1 1/2 tsp baking powder and
1/4 tsp salt.
Add flour mixture to creamed mixture. Cover well.
Chill minimum of 1 hour
Roll out on ¼ cup powdered sugar 1/8 inch thick.
Bake at 350 for 8 minutes until very lightly browned.
Cool on racks.
Decorate as desired.

Mary               D_bnight@yahoo.com

This is for Sue who wanted zucchini casserole. This is easy. I take it to pot luck
dinners often, it is always a hit.

2 lbs. grated zucchini
1/2 C. oil
1/2 lb. cheddar cheese
1 tsp salt
1 C. Bisquick
4 eggs 1/4 tsp pepper.

Mix all together. Bake in 350 degree F. oven about 30--40 minutes.

Hazel             hazelra@ev1.net

This is for Deb, who asked for a Cracker Barrel-like chicken and dumplings. I tried
this, it's not bland.

about 3 lbs chicken, I used boneless chicken breasts
Water to cover
1 carrot
1 medium onion, quartered
1 stalk celery
1 tsp salt 1/2 tsp ground black pepper
homemade chicken stock or broth (this is what makes it taste great)
2 cups self rising flour
salt to taste, about 1/2 tsp
3 tbsp butter
1 cup milk

Place chicken in large pot, cover with water, add carrot, onion, celery, salt and
pepper. Bring to boil, lower heat, simmer covered for 1 to 1.5 hrs, until chicken is
soft. Remove chicken, cut into small pieces, discard vegetables, add about 2 t0 3
cups of homemade chicken stock or broth. Make dumplings. combine flour, salt,
then cut the butter into flour with a pastry blender, or two knives (or use your
hands). Add milk and stir only until moistened, no more. Roll out the dough 1/4
inch thick, cut into 2 x 2 inch squares, Add to the boiling broth, bring to boil, add
the chicken pieces back, boil for about 10 to 15 min, until dumplings are done.

Homemade chicken stock:

Makes 4 cups

8 lbs chicken bones or carcasses, (can use cooked or raw bones), or chicken
backs and necks
10 cups water
2 ribs celery
2 - 4 carrots
1 medium or large onion
2 tbsp fresh Italian flat leaf parsley, or 1 tbsp dried parsley
1 tbsp dried thyme
5 peppercorns or 1/2 tsp black pepper
2 bay leaves
salt to taste

Place everything in a large pot, bring to a boil, put on low and simmer for 4 hours.
Some people like to skim off the stuff that rises to the top as the chicken boils, it's
not really necessary, you can strain it off. Strain liquid, discard chicken and
vegetables, and you are left with homemade broth, almost as easy as opening a
can. If you want more flavor, add more celery, parsley, onion, or you can add
tarragon. If you have less than 4 cups, you boiled it on too high a heat, you can
add water.

I've been eating this broth for years, and would never use a canned broth ever
again, I make more than I need, and freeze it. Sometimes I buy cooked rotisserie
chickens, bone them before serving, and keep the bones for broth.

Violet            limeviolet@yahoo.com

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