Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 176, September 27, 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.

Real Food For Real People presents Cooking Journals in Jars & More! Wonderful gift ideas for parents, grandparents, teens, ‘tween’s, children, friends, neighbors- Anyone!  This popular collection includes: Complete directions for making unique Cooking Journal Jars or Journal Jars!  Several poems and labeling ideas for making journal jars!  100 Cooking Journal prompts!  100 Adult Journal prompts!  25 Children's Picture Journal prompts!  75 Children's Journal Jars prompts!  80 'Tween' or Teen Journal prompts!  25 Child, 'Tween' or Teen Cooking Journal prompts! and  35 Family Time Activity/Journal prompts! Visit us now to see more at www.realfood4realpeople.com/journals.htm

And Here Is Today's Recipe!

  
* Exported from MasterCook *

24 Hour Slaw

Recipe By : Real Food for Real People
Serving Size : 12      Preparation Time :0:00
Categories : Salads                      Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Cabbage Head
1 medium Green Pepper
1 small Onion
1/2 cup Sugar
1 teaspoon Celery Salt
1/2 cup Vinegar
1/2 cup Vegetable Oil
1 teaspoon Mustard
Celery Seed
1 teaspoon Salt

Mix the cabbage, pepper, onion, sugar and celery salt in a large bowl. Boil
remaining ingredients in a saucepan for 3 minutes and pour over first mixture
while hot. Cool and place in refrigerator for 24 hours before serving.

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

Per Serving (excluding unknown items): 140 Calories; 9g Fat (57.1% calories
from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
329mg Sodium.

Exchanges: 0 Lean Meat; 1 Vegetable; 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

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

9 Weeks 4 Health Nutrition Guide

Your guide to making nutritious meals for you and your family.
Contains 9 weeks of meal plans including the recipes to make it easy!
Visit today:

http://9weeks4health.com/real_ad.htm

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.
 

I am looking for a recipe for the Pumpkin Spice Latte that Starbucks serves
during the Fall months. It is delicious, but at $5 a day it is draining my wallet!
Thanks in advance!

Vickie

I am looking for recipes that contain Baker's Ammonia (Ammonium Carbonate).
Several years ago I had a recipe for a Beet Cake that called for Ammonium
Carbonate and I never made it because I could not locate the ammonium
carbonate - now I have the ingredient and can not locate the recipe or any others
calling for it. I would greatly appreciate a beet cake recipe or any others that
include ammonium carbonate. Thank you,

LeEllyn

In Vol. 7, Issue 174, there was a recipe for a Chinese Brown Sauce to be used for
pork meat balls. Does anyone have a good recipe for Chinese Pork Meat Balls
that can be used with the brown sauce. The combination sounds like the making
of a party appetizer.

Ron
 

My mother always made fried cornbread with a cornbread mix. She made it per
instructions with one exception. After mixing she added milk to the batter to
make it the consistency of pancakes. Then she fried the batter just as you would
pancakes. We ate it just with butter as we would bread, or with syrup like
pancakes, also with taco meat and ingredients on top. Yum!

Pj3370@aol.com

Cranberry Cake With Hot Butter Sauce

2 T. butter
1 cup sugar
1 tsp. vanilla
1 7/8 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 cups whole, raw cranberries

Cream butter and sugar together thoroughly. Beat in vanilla. Sift flour, baking
powder and salt together and add to creamed mixture alternating with the milk.
Fold in cranberries. Pour into greased and floured 9X9 inch pan. Bake at 400
degrees for 35-40 minutes or until a toothpick inserted in center comes out clean.
Cool, cut into squares and serve with hot butter sauce. Yes, there are NO eggs in
this recipe.

Hot Butter Sauce

1/2 cup butter
1 cup sugar
1/2 cup heavy whipping cream
Melt butter in saucepan. Blend in sugar. Stir in cream and simmer 3-4 minutes,
stirring occasionally.

We love this cake! I got this recipe from a posting on the kitchen link website
several years ago. Enjoy,

Pam            smithypam@yahoo.com

Sweet and Sour Chicken

1 lb cut up chicken breast meat
2 tbsp olive oil
1/2 cup green pepper strips
1/2 cup red pepper strips
1 cup carrot strips
garlic, minced, to taste
1 tbsp cornstarch
1/4 cup soy sauce
8 oz crushed pineapple with juice
3 tbsp vinegar
3 tbsp brown sugar
1/2 tsp ginger
rice

Brown chicken in oil. Add peppers, carrot, garlic; cook and stir 1-2 minutes. Mix
cornstarch with soy sauce; add to pan with pineapple , vinegar, sugar, ginger.
Bring to full boil. Serve over rice.

JLUCKEY@wi.rr.com

Karen was asking about lunch ideas for her husband. Mine works ten hours
shifts, has a long commute, and so I pack not only his lunch, but his dinner.
For sandwiches, how about ham salad: grind ham, add pickle of your choice,
some minced onion and bind with mayonnaise. Chicken salad with chopped
cooked chicken breast, add chopped celery, mayonnaise, and a splash of lemon
juice. Egg salad and tuna salad will pack if you seal the bread with a thin layer of
mayonnaise, and keep lettuce leaves between bread and filling. Not so soggy
that way. Or if you toast the bread before making sandwiches. If you roasted
just a turkey breast, you could slice it and freeze enough for a sandwich at a time
in zip loc bags.

I also use refrigerated crescent rolls, lay cheese and pepperoni and a teaspoonful
of pizza sauce on them, roll as package directs and bake. Makes a portable
pizza that is as good at room temperature as it is hot.

Pasties are a traditional lunch box item. Make pastry as for pie, fill it with a
mixture of chopped sirloin steak, potato, onion, some seasoning, enough brown
gravy to bind. Cut large pastry rounds, add filling to half, fold over to form a half
circle, seal and bake on cookie sheets until pastry is brown. I do this without a
recipe, but I know you could find many on the 'net.

If you put things in an insulated bag, with a frozen juice box for longer chilling,
you can send pasta salad. Make it hearty with lots of cheese and salami as well
as vegetables, and send a French roll, split and buttered. How about cold fried
chicken, potato salad or coleslaw. Bacon, lettuce and tomato will travel, if you
send the ingredients in separate baggies, and let hubby assemble it at lunch
time.

I send breakfast sandwiches sometimes, home made. Bake biscuits, cook
sausage patties, and assemble sausage and sliced cheese in split biscuits. If
you had a wide mouth thermos, you could send chili, baked beans with hot dogs
sliced into them, or thick soups, like clam chowder, potato soup or corn and
sausage chowder.

Hope there is a thought here that is useful.

Lois           luckygirl@centurytel.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.