Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 170, September 19, 2005        

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

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Real Food for Real People presents Gift Sized Mixes This collection contains fun recipes for Cookie & Brownie Mixes in jars. These make wonderful gifts for the holidays, or to welcome a new neighbor into your area.  These mixes are unique because first, they are made by You, and second, they are layered in the jars and are quite decorative once they have been completed. Get your free sample Gift Sized Mixes recipes now by sending a blank email to: vol2@realfood4realpeople.com or visit us at www.realfood4realpeople.com/cookies.html

And Here Is Today's Recipe!

  
 * Exported from MasterCook *

Gift Sized Oatmeal-Raisin Cookie Mix

Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00
Categories : Cookie Mixes In Jars                  Cookies
Gifts                                 O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mix:
3/4 cup Brown Sugar, packed
1/2 cup Sugar
3/4 cup Raisins
2 cups Rolled Oats
1 cup Flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Salt
Add to Mix later:
3/4 cup Butter or Margarine
1 Egg
1 teaspoon Vanilla

Layer mix ingredients in order given in a 1 quart canning jar. It is helpful to tap jar
lightly on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:

Oatmeal Raisin Spice Cookies

Empty jar of cookie mix into large mixing bowl. Stir mix with large wooden spoon
to evenly distribute ingredients. Add 3/4 cup softened butter or margarine. Stir in
one egg and 1 teaspoon of vanilla. Mix until completely blended. Mixture will be
thick, so you may need to use a wooden spoon to finish mixing. Shape into
walnut sized balls and place onto a greased cookie sheet 2 inches apart. Bake at
350 degrees F for 10 to 12 minutes until edges are lightly browned. Cool 5
minutes on cookie sheet and then place cookies on baking racks to finish cooling.

Source: "Real Food for Real People presents: Gift Sized Mixes"
Copyright: "1999-2003, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 103 Calories; 4g Fat (36.6% calories from
fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 108mg
Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other
Carbohydrates.

NOTES : For more free recipes like this one, send a blank email to:
vol2@realfood4realpeople.com

*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:
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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.
 

My 3 year old twins LOVE the Chinese Meatballs at our favorite Chinese buffet.
Any idea how to make them? They look like they might be pork or something...
doesn't really look like hamburger and they are in a clear brown sauce. Also, if
you have a recipe for Sweet and Sour Chicken, I'd be interested in that too!
Thanks in advance!

Myra

Hi. I am looking for a tried and true recipe for a cranberry cake using fresh
cranberries and that is served with either a butter or vanilla sauce. I want to
serve it for my card club in a couple of weeks. Thank you.

Dorothy

I've subscribed to this newsletter for years and I look forward to it everyday. I've
miss placed a recipe for Honey Mustard marinade. I would marinade
boneless/skinless chicken breasts overnight and then grill them. If anyone out
there has a recipe for Honey Mustard marinade I'd love to try different variations.
Thanks.

Lena

Fried Cornbread

2/3 c Yellow cornmeal
1 c Boiling water
Salt -- to taste

Pour boiling water over cornmeal. Stir about 1 minute. Wet hands and with
tablespoon take up piece of "dough" about the size of an egg. Toss back and
forth in palms to form a ball. Then flatten ball with one hand while holding dough in
the other. Fry in 1/2 inch of hot oil until golden brown. Yield: 7 (2 1/2 inch) pieces.

Jack Poulter            jpoulter@islandnet.com

These are 2 dinner recipes for vegetables and 2 dessert recipes. I have also added
steamed carrots to the first one upon occasion. Also, any summer squash can be
substituted for zucchini. I am not fond of zucchini and have successfully
substituted Mexican squash, patty pan and yellow crook neck squash for
zucchini. Will your husband eat raw vegetables with dip? My friend Susan's
children will eat almost any vegetable (squash, green onions, cucumber, carrots,
jicama, turnip, etc.) raw if she provides a caramel dip usually used to dip apples.

Baked Cauliflower or Broccoli

1 head cauliflower or broccoli cut into florets
1 - 2 small zucchini squash, sliced
1 cup jack, mozzarella or provolone cheese, shredded
1 cup sour cream
2/3 cup cornflakes, crushed
Salt and pepper to taste
Parmesan cheese, grated for topping

Place cauliflower or broccoli in a saucepan and cover with water. Bring water to a
boil and cook until cauliflower is crisp-tender. Or steam until crisp tender in
microwave. Drain off water and place in a bowl. Add squash, cheese, sour cream
and salt and pepper and mix well. Pour into a greased baking dish and sprinkle
cornflakes and Parmesan cheese on top. Bake at 350 degrees for 3o minutes.

Fresh Steamed Broccoli with Garlic Walnut Butter

1 bunch fresh broccoli, cleaned, and cut into florets
1/4 cup butter
2 cloves garlic, minced
1/4 cup walnut, crushed (any nut will do if you aren't fond of walnuts, pecans,
macadamias, cashews anything but peanuts)

Steam broccoli florets until crisp tender; meanwhile, saute garlic in butter in a
saucepan, then add walnuts and stir. When broccoli is just done, remove from
steamer and place on a serving platter. Pour butter/walnut mixture over broccoli
and toss slightly.

Zucchini Cobbler
Description: Tastes like Apple Pie

8 cups finely chopped zucchini (about 3 lbs.)
2/3 cup lemon juice
1 cup sugar
1 tsp. cinnamon
1/2 tsp. ground nutmeg
Crust -
4 cups flour
2 cups sugar
1 1/2 cups margarine
1 tsp. cinnamon
OR
2 shortbread crusts - 1 for the bottom and half of one crumbled for the top

In a large saucepan, cook and stir zucchini with lemon juice, over medium-low
heat for about 15 to 20 minutes, or until zucchini is tender. Add sugar, cinnamon,
and nutmeg; simmer another minute. Remove from heat and set aside. Combine
flour and sugar. Cut in margarine until the mixture resembles coarse crumbs. Stir
in half of the zucchini mixture. Press half of the crust mixture into a greased 15" x
10" x 1" pan. Spread remaining zucchini over top. Crumble the remaining crust
mixture over the zucchini. Sprinkle with cinnamon. Bake at 375º for 35 to 40
minutes, or until bubbly. J. McWhorter egs2@csuol.com

I made these for my office and 12 people cleaned the 2 1/2 dozen out in one
morning.

Peter Rabbit's Favorite Muffins

3/4 c. egg substitute or equivalent amount of eggs, beaten lightly
1 c. unsweetened applesauce
1 1/4 c. sugar (Splenda)*
1 tsp. vanilla
1 c. zucchini, shredded
1 c. carrots, shredded
1 c. crushed pineapple, well drained
3 c. enriched flour( whole wheat flour)*
1 1/4 tsp. baking powder
2 tsp. baking soda
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1 c. raisins
Vegetable cooking spray
* freshly ground whole wheat is best

Preheat oven to 350°. Line or spray cooking spray in two 12-cup muffin tins.
Combine egg substitute, applesauce, sugar, and vanilla in a large bowl. Add
zucchini, carrots, and crushed pineapple; mix well. In another bowl, blend flour,
baking powder, baking soda, nutmeg, and cinnamon. Add dry ingredients to the
liquid mixture and mix well. Blend in raisins, mixing well. Pour into prepared tins
and bake for 25-35 minutes. Pattie Pool gonewtwind57@hotmail.com

Mary           D_bnight@yahoo.com

This is for Alleen who is looking for a good apple butter recipe. This is an easy
one for us working girls who still like to make things at home.

CROCKPOT APPLE BUTTER

apples -- cut up, to fill 3 1/2 qt. crockpot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon

Peel, core and cut the applies into chunks - enough to fill a 3 1/2 qt. crockpot.
Add sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add
cinnamon and cook another 10 hours. Stir occasionally until brown. To thicken, if
not thick enough, return to slow cooker and cook on High uncovered until desired
consistency.
YIELD: Makes 3-4 pints.

Cristi Valerius           cris@classicautoparts.com

This is from Sharon who wanted to know how to make fried cornbread. Make your
usual cornbread recipe with a little less liquid so that the batter is thicker. Drop
by big spoonfuls into about 1/2 inches of hot oil in a frying pan. Turn when the
bottom is browned. It soaks up the oil so you will have to keep adding oil each
time. If you substitute water for milk in the recipe I guess it will be water
cornbread. I like to add a can of creamed style corn to the dry ingredients and
enough milk to make the right consistency. Some people add green onions. My
family loves fried cornbread.

Karen in Texas           tminchew@gt.rr.com

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(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.