Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 161, September 6, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

And Here Is Today's Recipe!

 * Exported from MasterCook *

Spaghetti Casserole

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish                             Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Spaghetti -- uncooked
1 medium Onion -- chopped
1 medium Green Bell Pepper -- chopped
2 cloves Garlic -- minced
2 tablespoons Olive Oil
8 ounces Tomato Sauce
2 cups Corn, canned -- drained
1/2 cup Black Olives -- sliced
1 teaspoon Tabasco Sauce -- or to taste
1 teaspoon Marjoram
Salt and Pepper -- to taste

Preheat oven to 400 degrees F. In a large saucepan, cook spaghetti noodles in
boiling water until just done. (You can tell when noodles are done when you can
toss one at the side of a glass drinking glass and it sticks.) Saute onion, garlic &
pepper in olive oil. Add tomato sauce, corn, black olives, Tabasco (to taste),
marjoram, and salt & pepper. Place cooked spaghetti in a 9 x 13 inch casserole
dish, prepared with non-stick cooking spray and top with sauce. Bake for 25-30
minutes.

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

Per Serving (excluding unknown items): 238 Calories; 7g Fat (24.1% calories from
fat); 6g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 516mg
Sodium.

Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.

*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

Please support/visit our sponsors- they make this service possible.

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.
 

During the winter we are stranded at home in the mountains of northern New
Mexico for sometimes months on end, so I must keep a storehouse of food and
supplies to last us up to 4 months. Do any of you wise people know if cheese
freezes well? Especially, Mozzarella, blue cheese, brick parmesan and Swiss? I
use these in recipes only, so they will end up being shredded and melted, not
eaten straight as on a sandwich. Thanks in advance for any helpful advice.

Aggie & Deli Sanchez

I am looking for a recipe for a carrot, pineapple and zucchini cake. Don't care if it
is in a bundt pan or a 9X13 pan. I found a partial recipe on the internet but I can't
retrieve the whole recipe. Thanks,

Sophie

For the gal who wanted to know about freezing peppers and onions. I have frozen
them for years by just cutting them up, spreading on cookie sheets and later
storing in plastic freezer bags. No other prep necessary (except first washing
them of course.)

About freezing eggs: My sister was given several dozen eggs and successfully
froze them by just breaking them into a cup and transferring to freezer bags in the
amounts she would use in a recipe. Thaw and use.

Vera               veraeggert@msn.com

I have fixed fresh peaches for years without adding anything and they never turn
brown.

To freeze them, I just peel, cut into quarters or smaller sometimes, and freeze on
a cookie sheet lined with wax paper over night. At this point, I put them in a
gallon size freezer bag and can take out as many or few as I need. They are very
good in blender drinks.

I still have a package in my freezer from last year that are still good. I also dry
them the same way, without any additive, and they never have turned dark.

Brenda                 brendagann@wowway.com

For Linda who asked about using corn tortillas to make sandwiches.

As far as fillings the possibilities are endless.
You can soften corn tortillas on a hot griddle, then fill them with whatever you like.
You could also place one tortilla on the griddle, add the filling you want (cheese,
chicken, veggies etc..), then top with another tortilla. Once the bottom tortilla is
warmed, turn the whole thing over (like a frittata) and let the other side warm.
Personally I like to let the tortilla get crispy. To do this without burning it, you
need to keep the heat on low and just keep your eye on it. It takes longer but it's
worth it. (I usually clean my kitchen while I wait)

Here's a meatless recipe we use for breakfast lunch and sometimes even dinner.
Hope you enjoy it.

Beans (refried, cowboy beans, or your own chili recipe) (Lowfat recipe can be
used)
Scrambled Eggs
Regular or low fat Cheddar or Jack Cheese

Place the tortilla on a warm griddle. In a sauce pan, warm the beans. Once
beans are heated through, add the scrambled eggs and mix. Once the tortilla has
gotten soft, place the bean/egg mix on 1/2 of the tortilla. Using a spatula flip the
other half over to form a taco shape. Now leave the "taco" on the griddle until it's
crispy on both sides. (You don't have to use any oil or fat to make the tortilla
crunchy).

LenaJuarez@wmconnect.com

My die hard white flour only eating older sister likes these quite a bit.

IHOP Harvest Grain N Nut Pancakes by Todd Wilbur

Wholesome grains and nuts get it on in this clone for the signature pancakes from
the country's largest pancake chain. The whole wheat flour and oats add more
flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy,
bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and
leaves you feeling peppy.

3/4 cup Quaker oats
3/4 cup whole wheat flour
2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup granulated sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons finely chopped walnuts

1. Lightly oil a skillet or griddle and preheat it to medium heat.
2. Grind the oats in a blender or food processor until fine, like flour.
3. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking
powder and salt in a medium bowl.
4. In another bowl combine buttermilk, oil, egg and granulated sugar with an
electric mixer until smooth. Combine dry ingredients with wet ingredients, add
nuts and mix well with mixer.
5. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4
minutes per side or until brown.
From topsecretrecipes.com
Makes 8 pancakes.

Mary             D_bnight@yahoo.com

Mary asked for a recipe for cooked eggnog. Mr. Google turned up lots but most
were for a smaller number of eggs. Recipe Cottage offered this one, that may be
close enough for government work with regard to quantities. Cooking the eggs
reduces the risks of salmonella.

Cooked Eggnog

12 large eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk, scalded
1 cup dark rum
2 Tablespoons vanilla
1 teaspoon nutmeg, plus extra for sprinkling
1 cup heavy/whipping cream

In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and salt until
blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly
until custard thickens and coats the back of a spoon well, about 25 minutes, but
do not boil, or it will curdle. (Mixture should be about 160 degrees F)

Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining milk. Cover
and chill, at least 3 hours. whisk, gently fold whipped cream into custard. Pour
eggnog into chilled 5 quart bowl, sprinkle with nutmeg. Makes about 16 cups (32
servings.)

Keep it in something you can shake. The cream and custard will separate.

Jack Poulter               jpoulter@islandnet.com

Please support/visit our sponsors- they make this service possible.
 

Claim Your FREE* Pet Food for One Year by Participating in Our Promotion! A $500 Value! Click Here and Your Pet Will Thank You for Being So Smart!





 Real Food for Real People FREE ezine needs your help! 
We can continue to offer our free daily ezine only with help from people like you. 
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP. 
       Simply click on the link below to show your support.    Thank you!

http://www.realfood4realpeople.com/donate.htm

Real Food for Real People Directory
 

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

Monthly Recipe Collection Club: http://www.realfood4realpeople.com/club.htm

RF4RP E-Gift Certificates:  http://www.realfood4realpeople.com/E-Gifts.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(C)1994-2005, Kaylin White/Real Food for Real People. All rights reserved.

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.