Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 152, August 23, 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 *

Veggie Bars

Recipe By : Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers                 Snacks
Vegetables                       Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages Crescent Dinner Roll Dough -- (2 cans)
8 ounces Cream Cheese -- softened
1 cup Miracle Whip® light
1 package Ranch Salad Dressing Mix
3 cups Mixed Vegetables of choice -- chopped or grated
             carrots, broccoli, cauliflower, mushrooms,
             tomatoes, olives, green peppers, etc.
2 cups Cheddar Cheese -- grated finely

Spread crescent rolls on cookie sheet and press together to make a flat crust.
Bake at 350 degrees F for 15 minutes. In a medium bowl, mix together cream
cheese, miracle whip & ranch dressing mix. Spread onto cooled crust. Cover
with veggies of your choice and sprinkle grated cheddar cheese on top. Place
under broiler just long enough to melt cheese, then remove. Cool, and cut into 1
or 2 inch squares and refrigerate until serving. This makes an excellent appetizer
or after-school snack.


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

Per Serving (excluding unknown items): 100 Calories; 9g Fat (80.4% calories from
fat); 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 24mg Cholesterol; 151mg
Sodium.

Exchanges: 1/2 Lean Meat; 1 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.
 

Our neighbor gave us a grocery bag full of cucumbers last night, so I need to find some creative uses for them other than slicing them up and putting them in vinegar! I hate to waste them. Does anyone have some good ideas?

Tracy

I have a question about my homemade bread, (not from a bread machine), why does it crack or bust open on the side just about every time I make it? Does anyone have a clue on this one?

My mother in law has been looking for a recipe for church window cookies using gumdrops, not hard candies. Does anyone out there have this recipe? Thanks for your help.

AB

This is for Shannon wanting to know what to do with Pringles chip cans.  You can clean them out and decorate the outsides of them for any type of holiday or other celebration and put home made cookies in them. They stack nice and don't break up as much. Some use them to put cookies in to send to our men
and women fighting the war they ship real nice. Hope this helped.

Debbie                mrshb4@hotmail.com

For Shannon in Oklahoma

Something you might want to try with your empty Pringles can is making it into a
coin slot/bank. Clean out empty can, either tall or short Pringles can, and wipe
out with very damp paper towel. You can use wrapping paper, tissue paper, craft
paper, etc... to wrap the can. I personally prefer brighter colors, especially for
children...they love these. Use tape to secure the wrap to the inside of the can,
on seam and on the bottom. Using a sharp pair of scissors, with the lid folded
somewhat in half, cut a small slit in the top, enough for several coins to be put into
the bank at once. Wrap the can and/or lid with ribbons, write your name on it,
glue pictures on it, glue beads or fuzzy balls on, cover the lid with paper if you
choose to, just be creative! Use your own imagination! If you are trying to get
your children to save money to make their own purchases, glue pictures of what
they hope to purchase on the sides of the can. You might want to make the slot
big enough so you could stick dollars into the can if you choose to do so. Just
have fun and don't throw those cans away ever again....these banks make
wonderful kid gifts too! Don't open the can until nothing else will fit in it - you'll be
surprised, and your children will too, on how much is inside! Enjoy!

Lisa

This is for Shannon:

When I was doing my student teaching I found out that Pringles cans, as well as
Torango cans, can be covered with contact paper and add a binder clip to make a
cheap document holder. I made a bunch for the 4th grade teachers I worked with
since here in Kentucky they deal with student writing portfolios.

Jessica Crawford           jesslynn@hotmail.com

This is for Deb, who's daughter likes Cracker Barrel's Chicken and Dumplings.
They're easy and delicious!

CHICKEN AND DUMPLINGS

1 whole chicken, or chicken parts to equal about 3 lbs.
1 medium onion, chopped
8 c water
salt to taste
4 c Self Rising flour
enough cold water to make a stiff dough

Cook and bone chicken. Make broth measure 8 cups. Combine flour and water.
Knead. Roll out 1/8 inch thick. Cut in strips and drop into broth when it comes to a
rolling boil. Reduce heat, cover and simmer 20-30 minutes. Add chicken just
before serving.

Roll the dough thin - the SR flour plumps up a little bit. We usually make it with 4
1/2 to 5 cups of flour because we like LOTS of dumplings! I’ve found if I add the
chicken before the dumplings, it sticks to the bottom of the pot - that’s why I add
it last.

Kay            Kay.Corder@ngc.com

Sue,

I slice zucchini, flour, dip in an egg wash of egg and milk, flour again, season with
seasoning salt, pepper, garlic powder, onion powder and then fry in about an inch
of hot oil until golden brown on both sides. You can also cut into chunks, coat as
above and deep fry.

Hollow out the centers and stuff with meatloaf or your favorite stuffed pepper fillings
and bake. Fix like you would parmesan chicken only use zucchini slices instead
of chicken breasts. Make a salsa or even a marmalade. Alternate chunks with
veggies and meat for shish-kabob.

Anna              granma@harlannet.com

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