Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 183, October 6, 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 *

Almond Chicken

Recipe By : Real Food for Real People
Serving Size : 4         Preparation Time :0:00
Categories : Chicken                  Low Carb.
Main Dishes                Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken Breast Halves without skin -- boneless

Marinade:
2 tablespoons Soy Sauce, low sodium
1 tablespoon Rice Wine
1/2 teaspoon Splenda
1 teaspoon Cornstarch
2 tablespoons Chicken Broth
1 slice Ginger Root -- 1/2"minced
1 clove Garlic -- minced

Coating:
1 Egg
1 cup Almond Meal
Peanut Oil -- for frying

Garnish:
2 stalks Green Onions -- chopped

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy
sauce, rice wine, chicken stock, Splenda, cornstarch, ginger, and garlic together.
Place chicken and marinade into a large zip baggie and "squish" to coat.
Marinate at least one hour. Remove chicken from marinade and drain on paper
towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken
pieces in egg and roll in almonds to coat. Let almond coated pieces set 15
minutes. Heat oil to 350 degrees F. Fry chicken pieces in batches one layer
deep until crisp, golden brown. Be sure to let oil come back up to 350 degrees F
between batches. Drain on paper towels and serve at once. Garnish with chopped
green onion.

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

Per Serving (excluding unknown items): 496 Calories; 14g Fat (26.3% calories
from fat); 72g Protein; 17g Carbohydrate; 2g Dietary Fiber; 196mg Cholesterol;
511mg Sodium.

Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 1 Fat.

*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:
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Does anyone have the recipe for egg rolls? Thank you! I enjoy your recipes.

Sandy

Hi Kaylin and Fellow Recipe Lovers,

I'm looking for a recipe for some type of a two-layer cake that is almond in flavor.
My boss loves marzipan, and his birthday is coming up. I'd love to make him an
almond cake. I plan to decorate the top with little marzipan balls. I guess a
custard filling would be good, but that's as far as my idea has gone. Can anyone
offer any help with this? Thanks in advance.

Christina

I am looking for a recipe for Italian Butter. It is supposed to be a sauce for dipping
bread. I would kindly appreciate it if you could send it to me. Thank you!

Dave

Good Afternoon,

Have a recipe using up those hot dogs a reader had the overabundance of. It's a
recipe I recall having in my childhood, during WWII when lots of things were
rationed! My Mom made it and I've changed the recipe a little- all in the family
love it... young AND old too! Easy and tasty!

Slice about one dozen hot dogs in 1/2 sized pieces (like quarters). Sautee the
hot dogs with a shredded onion in a bit of oil. Add 3 stalks finely chopped celery
Add 1/3 Cup of shredded cabbage to the sauté along with 1/2 finely chopped
green pepper. Sautee all for 10-15 minutes on medium until hot dogs are
medium browned. Add a cup of water & your favorite spices (I use Lemon
pepper/salt/Mrs. Dash/paprika/parsley). Add a pinch of fresh dill and fresh basil
Pour in 2 15 oz cans of stewed tomatoes. Simmer about one hour. Add 2
peeled & cut up potatoes. Add carrots cut into coin sized pieces. Cover & cook
on low another hour. Now, if you like, you can add whatever left over veggies you
have in your fridge or freezer. I usually add some peas, green beans and/or corn.
Cook another hour, simmer uncovered on low. At this point you may serve as it
is. If you like your stew thick, you can thicken with some cornstarch OR if you
prefer it thinner, you can add a bit more water or beef broth. If the grandchildren
are around, they love Bisquick dumplings, so I add these according to the
directions on the Bisquick box and there are never many leftovers! The Bisquick
thickens the stew, so if you are going to add Bisquick, don't use the cornstarch.
Salt & pepper to taste. ENJOY!!!!

"grandma" Barbara         grandpas@earthlink.net

When our kids were little they loved these. Take one can or more of biscuits and
wrap one biscuit around one hot dog and bake according to biscuit time. Put in a
soup bowl and pour hot tomato soup over them. We called them pigs in the
blanket and the kids just loved them. So easy too.

Judy in Cocoa, FL          jring@cfl.rr.com

My grandmother used to make a "ditch" in the hotdogs lengthwise and put
mustard and torn pieces of sliced cheese in the "ditch" and heat them in the oven
until the cheese melted.

Tammy Caudle           knitpick@bellsouth.net

Some time ago someone wrote requesting a current recipe for the original Tunnel
of Fudge Cake. I recently retrieved my recipe books from storage after moving
and found the book from Nordic Ware titled "Bundt Cookbook" The following is
the recipe from that book:

Tunnel of Fudge Cake

A grand winner in a national baking contest! Very rich and moist with a buttery
flavor.

1-3/4 c. butter or margarine, softened
1-3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2-1/4 c. All Purpose flour
3/4 c. cocoa
2 c. chopped walnuts*

Glaze
3/4 c. powdered sugar
1/4 c. cocoa
1-1/2 to 2 T. milk

Heat oven to 350 degrees F. Grease and flour 10 or 12-cup Bundt pan. In large
bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at
a time, beating well after each addition. Gradually add powdered sugar; blend
well. By hand, stir in remaining cake ingredients until well blended. Spoon batter
into prepared pan; spread evenly. Bake at 350 for 58-62 minutes. **Cool upright
in pan on cooling rack 1 hour, invert onto serving plate. Cool completely. In
small bowl, combine glaze ingredients until well blended. Spoon over top of
cake, allowing some to run down sides. Store tightly covered.

TIPS: *Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be
used. Accurate oven temperature and baking time are critical. High altitude --
above 3500 feet; increase flour to 2-1/2 cups plus 3 tablespoons.

I hope this works -- I haven't tried it yet, but intend to try it this weekend.

Penny          flick122874@yahoo.com

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