Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 178, September 29, 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 Child Size Mixes Finally!  Mixes for child-size toy ovens!  Don't have one?  No problem!  You can use them in mom's oven too!  Save $ on replacement mixes, by making your own, or use to give gifts to that special child!  Make a bunch now to prepare for the holidays!  Get your free sample Child Sized Mixes recipes now by sending a blank email to: vol15@realfood4realpeople.com or visit us at www.realfood4realpeople.com/childsize.htm

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Pumpkin Cheese Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Low fat Cream Cheese -- Softened
1 Egg -- or replacer
2 tablespoons Sugar -- or replacement
1 teaspoon Vanilla
1 1/2 cups Pumpkin, canned
2 Eggs -- or replacer
1 1/2 teaspoons Pumpkin Pie Spice
1 Pie Crust (9 inch) -- unbaked
1 cup Evaporated Milk
2 tablespoons Sugar -- or replacement

For Cheese Layer:
Combine cream cheese, sugar or replacement, vanilla and 1 egg (or replacer) in
mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell.

For Pie Layer:
Combine pumpkin, milk, 2 eggs (or replacer), sugar or replacement and spices in
a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer.

Bake at 350 degrees F for 65 to 70 min or until knife inserted comes out clean.

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

Per Serving (excluding unknown items): 275 Calories; 15g Fat (49.6% calories
from fat); 9g Protein; 26g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol;
400mg Sodium.

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

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

The BEST Casserole & Dessert Carrier around!  Grocery Cart Covers are here!

Country Patch Burgundy 9 x 13 Casserole Carrier  $16.99!

Seascape Print Children’s Shopping Cart Cover $19.99!

Sturdy 9x13 is Reversible carrier, large pocket for your serving utensil, secure ties that adjust to different pan sizes, and you can carry it in one hand!

* Reversible gives you 2 carriers for the price of 1!
* Lining for insulation.
* Use for many different sizes including a large salad bowl!
* A variety of prints are available.
* Great bridal shower gift, wedding gift, Christmas gift or for someone special.
* Check out the birthstone angels.

 

*** NEW ITEMS *** 

* Children’s Shopping Cart Covers the sanitary way to take them shopping! Quilted material, safety belt and links to attach toys so they won’t fall to the floor!

* Dish Cloths

Click on the products link at the top of my website to see a demo on how awesome the carriers are!

Thank you for visiting my site!   Have a great month!
www.annettescreations.com

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.
 

When I was in High School (about 20 years ago), I was a member of FHA, and
our big fundraiser was always "roll day". We would spend hours making fresh
homemade rolls which we would then sell to students and faculty. These were
the best rolls. They would be about Kaiser size, but the texture was unbelievable,
and they would just melt in your mouth. Unfortunately, I lost the recipe a long
time ago, and I haven't been able to find anyone who has it; the teacher moved on
a long time ago, and no one seems to know where she is. Does anyone out
there have a delectable recipe for white rolls? I have tried every recipe I can get
my hands on, but so far, none even come close. I appreciate any recipes you
can offer. I'll try them all!

Lila in NY

Kaylin,

I recently acquired several pounds of All Beef Hot Dogs. If anyone out there has
any unusual or simple but different hot dog recipes it would be greatly
appreciated! Thanks!

L.C.

Dear Kaylin,

I love your recipe site (who doesn't?). I have a package of turkey giblets or
gizzards, I cooked some in a little broth until tender and served them with
noodles, does anyone have a real recipe for using them? Thank you,

Anne
 

For Phyllis of Indiana. I found this recipe for vinegar dumplings it comes from
Southern U.S. Cuisine.

Vinegar Dumplings

An old fashioned recipe for dumplings cooked in a syrup made with vinegar and
sugar.

2 c. water
2 tbsp. oil
1/2 c. vinegar
3/4 c. sugar
1 tbsp. cornstarch
Pinch of salt

Dumplings:
1 c. milk
1/2 c. oil
1/4 tsp. soda
2 1/2 c. flour
1 tsp. baking powder

In a pan, mix water and cornstarch well. Add sugar, vinegar and salt; bring to a
boil, stirring constantly. In a bowl, mix dumplings as for drop biscuits. Drop into
boiling syrup, 1 teaspoon at a time. Cook until done. To test for doneness, stick
with toothpick to see if the center is doughy.

CLDRN57@aol.com

This is in answer to Phyllis of Indiana who wanted a recipe for Vinegar
Dumplings! I got this from my 1,000,000 CD. Enjoy!

Karen             Kbunnybaby39@aol.com

Vinegar Dumplings

2 eggs, beaten
1 1/2 c. water
1 c. sugar
1 tsp. vanilla
1/2 c. vinegar

Mix together. Bring to rapid boil, reduce heat. Cook 5 minutes. Mix up any kind
of biscuits or even use canned ones cut into fourths! Drop all dumplings in
quickly. Replace cover and boil gently 12 minutes. Pour the dumplings in bowl,
serve hot.

This is for Joyce, who was looking for the sweet and salty popcorn you can buy
from outdoor stands. This is called Kettle Corn, and is easy to make at home. I
searched through many different recipes and did a lot of experimenting before
deciding how much of each ingredient to use. So you may want to use more
sugar or oil if this doesn't taste quite how you want it.

KETTLE CORN

1/3 c. oil, or enough to coat bottom of a pot evenly
2/3 c. popcorn kernels
1/2 c. sugar
salt, to taste

In a 2 quart pot, pour enough oil to coat evenly. Pour in popcorn kernels and
place over medium high heat. Just before the kernels begin to pop, pour the
sugar evenly over the top of the kernels and oil. The sugar tends to make the
popcorn scorch, so don't add it too early - you may want to wait until one or two
kernels actually pop, but don't wait too long or the sugar will not stick to the
kernels. Shake the pot after adding the sugar, to coat the kernels evenly. Place
a lid on the pot and wait until most of the popcorn has popped. Don't wait too
long, or the popcorn will scorch. Immediately remove from heat and sprinkle salt
over the popcorn while it is still sticky. Shake the pot to distribute the salt. I
usually do this in a big bowl instead, so the popcorn doesn't scorch in the pot.

Sarah Ziebell         sarozi@hotmail.com

For Joyce who wanted sweet popcorn: This is how we make it, however, we
make it in an old fashioned popcorn popper--the kind that looks like a pot with a
lid that has a crank on it. You put all the ingredients in the pot and then stir while
it pops. If you can't find the popper, you might try one of the microwave varieties
of Kettle Corn that is now available!

JennyO in MO          ortmonsters@peoplepc.com

Sweet Touch Glazed Popcorn

1/3 cup unpopped corn
4 tbsp sugar (only 64 calories)
4 tbsp canola oil (any oil will do)
Flavor to taste, if desired. (Choose from coconut, rum, vanilla or other flavorings.
Try 1/2 teaspoon in the first batch and increase with each batch to suit your
taste)

Pour all ingredients into popper. Stir constantly until popcorn has finished
popping. Quickly empty pan onto cookie sheet. While the corn cools, take
popper immediately to the sink, run hot water into it with liquid detergent. Close
lid on suds and let it soak for easy clean-up. When glazed popcorn is cool,
break into pieces pick out any unpopped kernels. Makes approximately 4 quarts
glazed popcorn.

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.