Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 158, August 31, 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 *

Jack Daniels Marinade

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Sauces & Glazes                        OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Whiskey -- Jack Daniels brand
1/4 cup Soy Sauce
1/4 cup Dijon Mustard
1/4 cup Green Onions -- chopped
1/4 cup Brown Sugar, packed
1 teaspoon Salt
1 dash Worcestershire Sauce
1/4 teaspoon Black Pepper

Combine all ingredients. Blend well. Use to marinate shrimp or scallops for one
hour. Beef, chicken or pork should be marinated overnight in the refrigerator.
Remove meat and bring marinade to a boil and boil for 2 minutes (to kill off any
germs) and baste meat as it is grilled or broiled.

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

Per Serving (excluding unknown items): 53 Calories; trace Fat (7.8% calories from
fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 879mg
Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 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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I've been enjoying this list for about a month now, and have gotten some good
ideas from it. Here's my question : I am sensitive to wheat, so I have to stay away
from bread, etc. (I know I could make my own, but have not felt that it would be
the effort) I've heard that I could use corn tortillas to make sandwiches, or to
substitute for bread in other ways. But when I've tried to use them, they seem so
dry, and don't roll as well as flour tortillas. Does anyone have any ideas on how I
could use corn tortillas in place of flour tortillas or bread to make sandwiches,
rollups, or whatever? Thanks for any suggestions.

Linda Divan

Do you have a recipe for Strawberry cake?

Judy Johnston

Hi!

I just love all of the recipes and great ideas I get from you guys. I noticed that
there were a couple of "IHOP" pancake recipes earlier in the ezine. Would
anyone happen to have the recipe for "IHOP" Harvest Grain & Nut pancakes? I just
love them! Thanks so much!

Reese Franklin

Here are a couple punch recipes I have gotten off the internet that have Kool-aid in
the recipe.

Carolyn            gramacar@aol.com

Easy Punch

1 gallon fruit punch
1 (64-oz.) can pineapple juice
2 small pkgs. cherry-flavor Kool-Aid
Sugar

1. Mix fruit punch, pineapple juice and Kool-Aid together. Add sugar to taste.
2. You can put in freezer to form ice chips or add ice and serve.
Makes 32 (6-oz.) servings.

Holiday Punch

2 packs lime Kool-Aid
1 small orange juice concentrate
2 cups sugar
1 large can pineapple juice
2 qt. water
1 qt. ginger ale
1 qt. lime sherbet

Mix all ingredients except ginger ale and sherbet, chill. Add ginger ale just before
serving. Float sherbet in punch.

This is for Angie who was looking for a punch recipe. While this does not use
gelatin, it does use powdered drink mix. I have used it at retirement receptions
here at work & it gets good reviews. I originally found it at allrecipes.com where it
is called "Grandmother's Punch". A nice thing about that site is that you can
customize a recipe you want to use to however many servings you need, even if
you're feeding 100!

Danine               danine@qconline.com

2 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
2 1/2 cups white sugar
4 quarts cold water
2 (6 ounce) cans frozen orange juice concentrate
2 (6 ounce) cans frozen pineapple juice concentrate
3 oranges, sliced into rounds
1 liter ginger ale
1/2 gallon orange sherbet

In a large punch bowl combine the drink mix, sugar and water. Stir until sugar is
dissolved. Stir in the orange juice and pineapple juice concentrates. Just before
serving stir in the ginger ale and slide in the sherbet. Makes 20 servings.

Re: Mexican themed party

I have made these and they are very tasty; you can also provide honey with
them instead of the cinnamon and sugar.

MJ in Haven, KS            quiltinlibrarylady@hotmail.com

Sopaipillas
Yield: 12 - 24

1 package (1/4 ounce or 2 1/4 tsp) Yeast, active dry
3 Tbsp Water, warm
3/4 cup Milk
2 Tbsp Butter, melted
1/2 tsp Salt
1 - 2 cups Flour
1 1/2 cups Sugar
1/4 cup Cinnamon

Place water in a large bowl and sprinkle the yeast over it and let sit to proof. After
about 20 minutes add the milk and butter to the proofed yeast and stir together.
Add the salt and begin adding the flour.
The amount of flour you need to add will depend on how much it will take to bring
the dough together. The dough should be soft but not sticky.
Knead the dough using a stand mixer or knead on a floured surface until it is
completely mixed. (If the dough is still sticky add a little more flour).
Then place the dough back in the bowl and cover with plastic wrap, so the dough
will not form a skin. Allow the dough to proof in a warm place until about double in
size.

When the dough is about double in size punch it dough and roll out on a floured
surface to about 1/4 inch thick. Then cut 2 to 4 inch triangles (you can make any
shape you want but traditionally they are made in triangles).
In a bowl mix the sugar and cinnamon together till incorporated and set aside.

In a fry pan or deep fryer place vegetable or canola oil and heat to about 350 F.
Place the dough in there two at a time and cook on each side for about 1 to 2
minutes or until golden brown. When desired color is reached remove from the oil
and place into the sugar mix and toss to coat. Continue doing this until all the
Sopaipillas are cooked and coated. Serve immediately, for they are best enjoyed
when still warm.

Mexican Wedding Cookies

1 cup butter (don't substitute margarine)
1 teaspoon vanilla extract (use the real stuff if at all possible. I use Mexican vanilla
which is a little stronger.)
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
1/3 cup or more as needed confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth. Combine the 6
tablespoons confectioners' sugar and flour; stir into the butter mixture until just
blended. Mix in the chopped pecans. Roll dough into 1 inch balls, and place them
2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining
confectioners' sugar. I also like to roll mine in the powdered sugar while they are
still warm (but not hot enough to burn your fingers, the roll them in powdered sugar
a second time when they are cool.

Flan

Makes 8 servings
Prep: 20 minutes
Chill: 8 hours
Bake: 60 minutes

1-1/4 cups sugar, divided
1-1/2 cups milk
1/2 cup heavy or whipping cream
1 Mexican cinnamon stick (canella)* or 1 cinnamon stick
4 large eggs
1 teaspoon vanilla extract
Pinch salt

Heat oven to 325 degrees F. Arrange rack in center of oven. Melt 1/2 cup sugar in
a small saucepan over medium heat, swirling pan occasionally, until sugar
becomes amber in color, 10 minutes (do not stir). Pour caramel into the bottom of
a 4- or 5-cup soufflé dish. Bring milk, cream, remaining 3/4 cup sugar and
cinnamon stick to boil in a small saucepan over medium heat. Remove from heat;
cover and let stand 10 minutes. Meanwhile, whisk together eggs, vanilla and salt
in a large bowl. Strain milk mixture through a sieve into eggs; whisk to combine.
Discard cinnamon stick. Strain mixture again into prepared dish. Place dish in a
roasting pan, making sure there is at least 1 inch of space between the edge of
the dish and the roasting pan. Place roasting pan on oven rack. Carefully pour
enough hot water into roasting pan to come halfway up side of dish. Bake until
custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
Remove flan from oven. Let flan cool in hot-water bath 15 minutes. Remove dish
from water bath and cool completely on wire rack. Cover with plastic wrap and
refrigerate overnight. To serve, run a knife around the edge of soufflé dish. Place a
serving plate slightly larger than dish on top. Invert flan onto plate. Makes 8
servings.

*Mexican cinnamon sticks ("canella") are similar to regular cinnamon, but softer
and less sweet. Available in most Hispanic supermarkets.

I've made both of these, and I like flan, but I love the Mexican Wedding Cookies.
Our next door neighbor used to make these when I was growing up and she gave
my mother the recipe.

Mary             D_bnight@yahoo

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