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   Volume 7, Issue 153, August 24, 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 *

Leftover Oatmeal Muffins

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast                     Low Fat
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flour
1 cup Brown Sugar -- packed
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 cup Applesauce
2 Eggs -- beaten*
1 cup Oatmeal, cooked -- Left-over
1 cup Raisins -- or other additions
1 teaspoon Vanilla

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In a
second large bowl, combine vegetable oil, eggs, oatmeal, raisins and vanilla. Add
wet ingredients to dry ingredients and stir just enough to moisten the dry
ingredients (batter will be thin and lumpy). Pour into 12 greased or lined muffin
tins. Bake at 350 degrees F for 18 - 20 minutes or until muffins test done with a
toothpick inserted into middle of muffin.

*Freeze well.

Copyright: "(c)1999-2005, Kaylin White/Real Food for Real People"

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

Per Serving (excluding unknown items): 151 Calories; 1g Fat (6.4% calories from
fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 193mg
Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 1 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!

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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.
 

Kaylin,

My friend is faced with a 30-minute drive to get her kids to school every morning. She is looking for meals she can serve in the van on the way to school but doesn't want things that are either crumbly or messy or that take a lot of fussing to prepare. Budget-wise she need recipes that are frugal - not based on prepared mixes like crescent-roll dough. Thanks!

Rene

Kaylin,

We were on vacation a short while ago and stopped and ate at a Golden Corral restaurant in Tyler Texas. They make their own bread rolls from a premix and they are GREAT!! I did stop and ask the man making them that much but didn't ask the brand name of the premix they use. I would greatly appreciate it if any one that has the recipe or the name of the company they buy from would pass it on to me.  Thanks!

Jerry

Hi Kaylin,

I am 64 years old and friends and I were discussing foods our mothers and grand-mothers used to make. We talked about cakes that fell and the cake was SOOOO good and the texture was great. With today's cake mixes, cakes don't
fall now. I found a "from scratch" cake recipe, and even though I let the oven door slam, it didn't fall. Does anyone have any recipes or suggestions that I might try to get the cake to fall? It would be greatly appreciated. Thank you Kaylin for your newsletter. You and the other subscribers are just great.

Dorothy Dryer

This is for Tracy wanting recipes for Cucumbers: My Great Aunt Donna made
these all the time... we always looked forward them!

Freezer Slices

2 Quarts of sliced cucumbers
1 sliced onion
1 tsp salt
1 1/2 C sugar
1/2 C Vinegar

Combine cucumbers, onion, and salt. Let stand 2 hours or over night; drain. Mix
sugar and vinegar; pour over slices and onions. Pack in freezer containers and
freeze. To make a relish add 1 bell pepper and chop all vegetables instead of
slicing.

Cassandra Hodges            cassijoe@hotmail.com

Hi.

This is for Tracy. It's a good way to use cucumbers.

Marian                JLUCKEY@wi.rr.com

Cool Cucumber Pasta

8 oz tube pasta such as penne or rigatoni
1 tbsp olive oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1 ½ cups sugar
1 cup water
¾ cup cider vinegar
1 tbsp Dijon mustard
1 tbsp dried parsley flakes or fresh herbs of your choice
1 tsp salt
1 tsp pepper
½ tsp garlic salt

Cook the pasta according to package directions; drain and rinse in cold water.
Place in a large bowl; stir in oil, cucumbers and onion. Combine remaining
ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring
occasionally. Serve with a slotted spoon.
 

Joanne's Relish

This recipe makes a lot of relish. A half-recipe makes about 4 quarts/8 pints.

8 peeled cucumbers (4 for half recipe)
12 large onions (6)
2 peppers (green and red) (2)
Chop coarsely.

Brine: 1/2 cup pickling salt (1/4 cup)
5 cups water (2 1/2)
Let chopped vegetables stand in brine for one hour, then drain.

Mix together in a large pot:
3/4 cup flour (3/8 cup)
5 Tbsp dry mustard (2 1/2 Tbsp)
1 Tbsp turmeric (1 1/2 tsp)
4 Tbsp celery seed (2 Tbsp)
1 Tbsp mustard seed (1 1/2 tsp)
Add:
6 cups sugar (3)
3 1/2 cups vinegar (1 3/4)
2 1/2 cups water (1 1/4)
Whisk together until smooth and bring to a boil.
Boil until thick

Add vegetables and boil some more, until thickened. Time will vary depending on
moisture in the vegetables.

Wash jars, heat inverted in a 225 deg. F. oven to sterilize. Heat lids in water as
directed on the container.

Pour/ladle hot relish into sterilized jars (use a funnel to keep jar tops edges clean),
fasten down lids hand tight. If the lids snap down when cooled they are sealed
and may be stored in a cupboard or on a shelf in a dark place. Any that don't seal
have to be stored in a refrigerator and used first.

This is great with hamburgers, hot dogs, cold meat sandwiches, cheese
sandwiches and just about anything else!

Jack On an Island in the Pacific              jpoulter@islandnet.com

This is for Tracy and her bag of cucumbers. When I first had this soup and heard
what the ingredients were I said that I'd never eat that because of the buttermilk.
We had it in a restaurant and I found it to be delicious. The lady rattled off the
recipe, but I found this one on-line that is very similar. I omit the dill as my
husband does not care for it. In fact, I served it to guests at dinner just last night
and she left with this recipe.

Chilled Cucumber Soup

For soup:
5 large cucumbers
1/2 c. fresh parsley, chopped
6 scallions, chopped
2 T. chopped fresh dill, plus more for garnish
1/4 c. fresh lemon juice
1 quart buttermilk
1 pint plain, low-fat yogurt (I sometimes use sour cream if I don't have the
yogurt)
Salt and freshly-ground black pepper

Peel cucumbers, cut in half lengthwise and scrape using the bowl of a spoon to
remove seeds. Sprinkle cucumbers with salt and let set for 30 minutes.Drain
excess water from them and coarsely chop the cucumbers. Place the chopped
cucumbers in a blender with the scallions, fresh lemon juice, buttermilk and
yogurt. Blend at high speed with the salt and pepper to taste. Chill until cold,
then cover. Can be made the day ahead and kept chilled. I serve with croutons
on top.

My sister gave me this recipe years ago. We can hardly wait for the first
cucumbers of the summer so that I can make it.

1 c. sugar
1/2 c. vinegar
1 t. salt
1/4 t. pepper
1 c. water
1 t. celery seed
Cucumbers
Onions

Mix all ingredients in a saucepan and bring to a boil. Boil for one minute. Cool,
add cucumbers and onions. Chill. Keeps up to two weeks. You can keep adding
cucumbers and onions, but they won't have a strong a taste.

Connie in Kansas            cajsimonsson@pchorizons.com

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