Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 172, September 21, 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 *

Clam Chowder

Recipe By : Real Food for Real People
Serving Size : 8        Preparation Time :0:00
Categories : O.A.M.C.                               Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Carrots -- sliced
1 cup Onion -- chopped
1 cup Celery -- chopped
3 cups Potatoes -- chopped
1 can Clams -- minced
1/2 cup Margarine
3/4 cup Flour
1 quart Half and Half
2 teaspoons Salt
1 Tablespoon Sugar
1/2 teaspoon Pepper

Drain juice from clams; pour over vegetables in large pan. Add enough water to
cover vegetables. Simmer about 20 minutes or until tender. Melt margarine in 2
quart saucepan; add flour and blend with wire whisk. Cook 2 minutes. Add cream
and cook, stirring until smooth and desired thickness. Add to undrained
vegetables. Add clams and seasoning. Heat on low for 20 minutes and serve hot.

(for low fat version, omit cream and use skim milk as well as using low fat
margarine- this version may be a thinner consistency).

Source: "Real Food for Real People Presents: All Time Favorites"
Copyright: "(c)2002, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 371 Calories; 26g Fat (60.9% calories
from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol;
739mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 5
Fat; 0 Other Carbohydrates.

NOTES : for more FREE recipes from this collection, send a blank email to:
vol12@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

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.
 

Does anyone have the recipe for the choc. pie Golden Coral is featuring in their
commercial with the cool whip type topping and the choc. drizzled over it. It is
heavier filling than a regular choc. cream pie and I loved it.

Dtt333

Help please!!!

My husband farms & I'm in dire need of some sandwich suggestions! He doesn't
like ANY kind of lunch meat & I'm looking for something different than the cold
roast beef, pork, p-nut butter & jelly, etc. Any ideas will be much appreciated!
Thanks!

Karen

I am looking for a pasta recipe that has chicken and pepper jack cheese, or
something of that nature that makes it spicy. A Cajun aspect to it. Help!

PKLIBRA

I know that this is a really late answer to a request back in July from Pinkie for
griddle cookies, but thought I would send it anyway. This recipe is from Farm
Journal's Country Cookbook that I received as a wedding gift over 40 years ago.

Raisin Griddle Cookies

Keep packages of dough in your freezer to bake on short notice.

3 1/2 c. sifted flour
1 c. sugar
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
1 t. ground nutmeg
1 c. shortening
1 egg
1/2 c. milk
1 1/4 c. raisins (I have also used chocolate chips in place of the raisins)

Sift dry ingredients together into bowl. Cut in shortening until mixture is mealy.
Beat egg, add milk and blend. Add egg mixture and raisins to flour mixture. Stir
until all the ingredients are moistened and dough holds together. Roll on lightly
floured board to 1/4" thickness. Cut with 2" round cutter. Heat griddle until a few
drops of water dance on it. (Do not overheat griddle.) Oil griddle lightly and place
cookies on it. As the bottoms brown, the tops become puffy. Then turn and brown
on other side,. Serve warm. Makes about 4 dozen.

Shirley from KS             rn_director@yahoo.com

I take my lunch every day. I think buying lunch is a waste of money. This recipe
is easy & heats well in the microwave. I also buy canned carrots & green beans &
just add butter & parmesan. Separate in small containers. I make mini salads
made of onions, lettuce, cheese, tomatoes, blk. olives, whatever is fast & handy. I
keep my dressing in small containers & just keep it in my lunch bag. If you cut up
hunks of the lettuce, wash & wrap in paper towels until dry it will keep it crisp.
You have to change the towels until it's dry. I take it to work that way, separate
from the other ingredients. I occasionally stop & get a bagel & cream cheese. It's
pretty cheap. If you have a toaster oven at work make grilled sandwiches & reheat
them that way. I make sandwiches like I do grilled cheese. It can consist of a
variety of cheeses & meats, onions, tomatoes, olives, avocado. Buy some
chicken breasts, saute or grill them & freeze. I pound them flat or cook & cut in
half because I don't like a lot of meat. I buy turkey bacon & cook the whole
package at once & freeze. I do the same with turkey dogs. Cut in half, saute &
freeze. I buy potato chips, bag a portion & take to work.

Delmonico Potatoes

1 (16 oz.) pkg. frozen hash browns
1 (4 oz.) pkg. Velveeta light
1 c. evap. fat free milk
1/4 c. Butter

Preheat oven to 350. Put frozen potatoes in a 13 x 9 dish. Melt together cheese
& butter. When melted, blend in cream. Pour over potatoes & cover pan w/foil.
Bake for 1 hr. Remove foil & bake 15 mins. more.

Dognut          dognut@provide.net

Title: Spinach Enchiladas
Categories: Main Dishes
Yield:

10 Fat free tortillas
1 c Nonfat cottage cheese
1/2 c Green onions, sliced
1/2 c Nonfat sour cream
10 oz Frozen chopped spinach, Thawed and drained
2 c Nonfat Monterey Jack
cheese

Spinach cream sauce (recipe below)

Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees F. Heat
a large nonstick skillet that has been lightly coated with cooking spray. Heat
green onions and spinach until tender and moisture is evaporated, stirring
occasionally. Remove from heat; stir in cottage cheese, sour cream and 1 cup
shredded cheese (reserve 1 cup for later). Warm tortillas according to package
directions. Divide filling between tortillas and spoon down the center of each
tortilla; roll up. Place seam side down in 9x13-inch baking dish. Pour enchilada
sauce evenly over tortillas; top with remaining shredded cheese. Bake for 15-20
minutes or until bubbly and heated through. Makes 10 enchiladas.

Spinach Cream Sauce

1 small head garlic, roasted
1 red bell pepper, roasted
2 plum tomatoes
2 tablespoons olive oil
4 ounces mushrooms, chopped
Salt and pepper to taste
Reserved spinach from filling
1/2 cup dry vermouth (or just water or chicken broth)
2 cups cream
1 tablespoon dried or fresh basil
Freshly shredded or grated Romano cheese for garnish

Roast the garlic and pepper. Cut the tomatoes in half and place under the broiler
with the peppers. Turn once to brown both sides. (Can be prepared several hours
before use.) Thinly slice the peppers and tomatoes. Heat a 10-inch skillet over
medium-high heat. Add the oil. When hot, add the mushrooms and sauté until well
browned. Add the garlic, peppers, tomatoes, reserved spinach, salt and pepper.
Sauté another minute. Pour in the vermouth and cook until slightly reduced, about
1 minute. Remove pan from heat and proceed to cook the ravioli. To finish, return
the sauce to a hot burner. Heat quickly, then pour in the cream. Cook until slightly
reduced. Add the basil. Taste for seasoning. Pour the sauce over the ravioli.
Sprinkle with Romano cheese and serve immediately.

Take Care,

Lisa            truleelee@msn.com

This dish, also known as 'pasta with garlic & oil' at our house, is a family favorite.
Although I can't give you exact measurements here's how it's done for my crew:

Extra virgin olive oil (no substitutes here!)
2 - 3 tbsp. butter (for added richness--optional)
Fresh garlic (the minced bottled kind can be used but there's really no
comparison)
1/2 tsp. oregano
1 - 2 tsp. basil
Lemon juice
White wine
Salt & Pepper

For each 1 lb. pasta you will be cooking:

Heat about 1/2 cup or so olive oil (more if you want sauce to dip bread in) in a
large saute pan or sauce pan on low flame. Add an absolutely obscene amount of
crushed or thinly sliced, peeled garlic to the oil--then add just a bit more (for garlic
lovers--if you seek a milder flavor then crush 4-5 cloves and call it a day).
Toss in your oregano and basil, then give your pan a shake--keep the flame
l-o-w--gently cook the garlic in the oil while adding a squirt or two of lemon juice
and a good splash of white wine. Shake your pan again, and your wine alcohol
should begin to burn off. When that happens, add some salt and pepper and taste
a teeny bit. Adjust wine, lemon, and seasonings accordingly, and heat a few
seconds more.
Toss with freshly-drained, al-dente pasta and serve immediately with crusty,
warmed Italian bread, a green salad and lots of grated Parmesan cheese!!

Variations:
Add 10 oz. crisp-tender cooked broccoli, chopped, to the pasta before tossing
with sauce. Add cooked, chopped chicken breast with the broccoli for a heartier
meal.

Add a couple of nice spoonfuls of chopped sun-dried tomatoes to the sauce before
tossing with pasta.

Garnish and encircle each portioned plate with chopped fresh tomato when
serving.

Add 4-6 shelled, deveined and rinsed large raw shrimp to the garlic and oil mixture
and cook until just pink, turning once (this should take only a couple of minutes at
best). Toss the sauce with pasta and top each portion with the allotted number of
shrimp per serving for a beautiful, delicious scampi.

Hope this helps-enjoy!

Lisa         lcatania@frontiernet.net

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

 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

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.