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   Volume 7, Issue 163, September 8, 2005        

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

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In this issue:

Thursday's Diabetic Recipe: *Ham Loaf*
Requests & Replies from Subscribers:    Joe's Chunky Salsa

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And Here Is Today's Recipe!

  
* Exported from MasterCook *

Ham Loaf

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic                     Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
1 cup Milk
1 cup Dry Bread Crumbs
1/4 teaspoon Pepper
1 1/2 pounds Cooked Ham -- ground
1/2 pound Ground Pork
Glaze:
1/3 cup Brown Sugar -- packed
1/4 cup Vinegar
1/2 teaspoon Mustard Powder
2 tablespoons Water

In a large bowl, beat the eggs. Add milk, bread crumbs and pepper. Add ham
and pork; mix well. Shape into an 8 x 4 x 2 1/2 inch loaf in a shallow baking pan.
Bake at 350 degrees F for 30 minutes. Meanwhile, combine glaze ingredients.
Spoon over loaf. Continue baking about 40 minutes longer or until a meat
thermometer reaches 170 degrees F, basting occasionally with glaze.

Source: Dorothy "Grandma Great" Owens

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

Per Serving (excluding unknown items): 342 Calories; 18g Fat (47.6% calories
from fat); 24g Protein; 20g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol;
1285mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 1 1/2 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!

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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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.
 

As a child, my mother would make these bar cookies, and they were scrumptous.
Does anyone have this recipe? Thanks,

Chuma
 

I'm wondering if there is a recipe to make your own "Cake Mix" for recipes that
use boxed cake mixes.

Alleen

Kaylin,

Do you do the mixes for chip dips? I have one I would really like to make for future
gatherings. It has these ingredients horseradish, tomato, onion, spinach, garlic,
sugar, corn starch, maltodextrin, hydrolyzed soy protein, autolyzed yeast extract
and natural smoke flavor-you need to add 2 Tbsp. of this mix to 1 cup mayo and 1
cup sour cream mix and chill for one hour. Can you please help me with the
amounts. Sincerly,

Elsa

Note from Kaylin: I have a collection that will be available in time for the holidays,
"Dips in a Bag" that may have what you are looking for.

This is for Carrie who wanted a salsa recipe.

These are the basic ingredients. I don't use measurements. If I'm making it for a
crowd that doesn't care too much for onions I'll just add less onions.
I add everything to my own taste. I eye-ball everything as it goes in. Whatever
looks "pretty". This keeps in the fridge for at least 3 days. I like to mix everything
the day before an event to let the flavors meld. Good Luck.

Diced tomatoes
Diced onions
Diced jalapenos
Chopped Garlic Cloves
Chopped Cilantro
Lemon Juice
Salt

Optional Add-Ins for Special Occasions

Black Beans
Corn
Salad Shrimp

For another great alternative, I place a block of Cream Cheese on a plate and top
with the salsa.

LenaJuarez@wmconnect.com

This is our favorite Salsa Recipe. Hope you enjoy.

Sherri           sareimer@rogers.com

Joel’s Chunky Salsa

8 cups tomatoes, peeled and chopped
2 cups onions, chopped
2 green peppers, chopped
2-3 jalapeno peppers, chopped fine
2 cloves garlic, minced
½ cup fresh parsley or cilantro, chopped
1-5.5 oz can tomato paste
3/4 cup white vinegar
1 tbsp granulated sugar
1 tsp salt
1/2 tsp ground cumin

In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and
simmer uncovered for 2 hours or until salsa reaches desired consistency. Store in
refrigerator up to 2 weeks for ladle into hot jars and seal. Can also be frozen.
Makes 5 pints.
 

Shannon -- my sister uses empty Pringles cans to make candles. I'm sure she
isn't the only one!

Darren            alphacatone@comcast.net

This is for Ginger who wanted freezable enchilada recipes. I made a large batch of
these and then vacuum sealed 1-2 pieces before freezing. I could then fix them as
a boil-in-bag meal (15 minutes). The flour tortillas held up excellently.

Russell            docvita@1scom.net

GREEN CHILE ENCHILADAS

1 lb Ground chuck
1 small onion, chopped
1 10¾ oz Can cream of mushroom soup
2 cans (4.5 oz) Chopped green chilies, divided
8 8 inch flour tortillas
1 8 oz Package shredded Colby, Monterey, Jack cheese, divided
1 10¾ oz Can of cheddar cheese soup

Brown ground chuck and onions until crumbled. Drain. Stir in mushroom soup
and 1 can of green chilies. Spoon ½ cup of beef mixture down center of each
tortilla. Sprinkle each with 2 ½ Tbsp of cheese. Roll up tortillas. Place each
tortilla seam side down in a lightly greased 13 X 9 X 2 inch baking dish. Spread
cheddar cheese soup over all tortillas. Drain remaining can of green chilies.
Sprinkle chilies and remaining shredded cheese over soup. Bake covered at 350
F for 20 minutes. Uncover and bake 5 additional minutes. Yields about 6
servings.
Option: add ½ to 1 cup chopped jalapenos to the ground meat mix.

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