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   Volume 7, Issue 174, September 23, 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 *

Spudnuts

Recipe By : Real Food for Real People
Serving Size : 120 Preparation Time :0:00
Categories : Bread                      Breakfast
Desserts                    Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart Milk
1 cup Sugar
1 cup Shortening
1 teaspoon Baking Soda
1 tablespoon Vanilla
1 teaspoon Baking Powder
1 cup Potatoes, mashed
2 packages Active Dry Yeast
1 cup Water, warm -- from cooking potatoes
4 Eggs
1 teaspoon Salt
12 cups Flour -- approximately

Scald the milk, sugar & shortening. When cool, add soda, vanilla, baking powder,
potatoes, yeast that has been dissolved in potato water. Mix and let rise until
foamy, about 30 minutes. Add well beaten eggs, salt and flour. Let rise until
double in bulk. Roll out, cut and let rise. Fry in hot shortening. Sugar or glaze.
This recipe also makes good sweet rolls.

Source: "Yesterday's Today's Tomorrow's Cooking- Berea Lutheran Church
Chappell NE 1887-1977"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 77 Calories; 2g Fat (27.5% calories from
fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 44mg
Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 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 am looking for some new ideas for Buffalo Chicken Sauce. We love wings so I
don't need any of those recipes but am hoping for maybe some snack recipes or
main dishes. I have found a few recipes on the web for buffalo chicken lasagna, a
soup and a dip. What I was really hoping for was a recipe similar to ranch / dill
oyster crackers but somehow make them into buffalo chicken and ranch crackers.
Thanks for any and all recipes.

Denise

Hi Kaylin,

I love the e-zine & have been a member for years so thank you for all of your hard
work. I am looking for a recipe for Honey Mustard dressing/dipping sauce similar
to what Perkins & other restaurants serve with sandwiches etc. Thanks in advance.

Deb A. from Central MN.

I am looking for advice on making butter mints that are about the size of a nickel
and smooth. These are for a wedding and I would like to put a small flower on the
top. The mints I make are too thick to be smooth and I thought there would be
someone with some advice and/or recipe. I have hesitated to experiment with
more liquid until I get some words of wisdom. Thanks.

Margaret

Myra asked about Chinese Meatballs.

These are likely made from ground pork. The sauce may be a fairly simple sauce
made with soy sauce. Here is a recipe for a brown sauce:

Chinese Brown Sauce

* 3/4 cup beef broth (beef bouillon cubes can be used)
* 1 tablespoon plus 1 teaspoon oyster sauce
* 1 teaspoon dark soy sauce
* 1/2 teaspoon sugar
* 1 tablespoon cornstarch

Combine the above ingredients in order and bring to a boil, stirring.
Yields about 1/3 cup.

Jack               jpoulter@islandnet.com

This is for Lena who's looking for a honey mustard marinade for chicken. The
recipe calls for baking the chicken, not grilling it - I don't know if grilling would
cause the sauce to burn. I got this recipe from our local newspaper, the
Milwaukee Journal Sentinel, several years ago, and it's become a family favorite.
The curry powder and Tabasco sauce gives it a nice kick without being TOO spicy.

Sticky Chicken

1/2 c. honey
1/4 c. prepared (yellow) mustard
2 Tbsp. butter
A couple dashes Tabasco sauce
1 tsp. curry powder
3/4 tsp. salt
4 chicken breast halves - about 2 lb.

In small saucepan, melt together everything except the chicken. Put chicken and
sauce in heavy plastic bag or pan, marinate in refrigerator 2 hours to overnight.

Preheat oven to 400 degrees F. Spray baking pan with vegetable oil spray. Put
chicken in single layer in pan, pour sauce over. Bake 30 - 40 min, til tender.
Baste every 10 - 15 minutes.

Rachel           rzabel5562@yahoo.com

Myra asked about sweet and sour chicken. My method is the super duper lazy
one. I buy the red sweet and sour sauce that La Choy makes. It usually costs
about a $1 and we can get about 3 meals out of it (but then you don't really need a
whole lot of it). I use frozen chicken nuggets for the chicken now. I used to chop
up raw chicken into chunks and brown it (until it was cooked through) in a very
lightly oiled pan. Then warm up the sauce and do my thing. I'm sure there are
more sophisticated ways to make it. But when I've checked out the ingredients
needed for the sauce, it was just a lot more expensive. And this tastes just as
good to us. Hope this helps some other busy moms out there.

Shelia

A Honey Mustard Recipe for "Lena"

Honey Mustard Marinade
Outback Steakhouse

1/2 c Grey Poupon Dijon mustard
1/2 c honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

Use an electric mixer to combine the Dijon mustard, honey, oil & lemon juice
in small bowl. Whip mixture for about 30 seconds

Larry           spaceforfood@aol.com

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