Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 185, October 10, 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 *

Company Chicken Tortillas

Recipe By : Real Food for Real People
Serving Size : 10             Preparation Time :0:00
Categories : Cheese                         Chicken
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
2 cups Chicken Breast -- cooked and chopped
10 1/2 ounces Cream of Chicken Soup, condensed
1/2 cup Black Olives -- sliced
1/2 cup Sweet Onion -- chopped fine
8 ounces Sour Cream
1/8 teaspoon Black Pepper -- freshly ground
10 large Flour Tortillas

Sauce:
10 1/2 ounces Cream of Chicken Soup, condensed
8 ounces Sour Cream
1/8 teaspoon Black Pepper -- freshly ground

2 cups Sharp Cheddar Cheese -- shredded

Prepare baking pan(s) by spraying with non-stick cooking spray. Mix filling
ingredients together in a large bowl, then fill each tortilla with filling and roll up to
lay side by side in baking pan. Spread sauce over prepared tortillas and top with
shredded cheese. Bake at 375 degrees F. for 30 minutes.

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

Per Serving (excluding unknown items): 554 Calories; 30g Fat (48.7% calories
from fat); 23g Protein; 48g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol;
1060mg Sodium.

Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk;
5 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

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.
 

Hi,

Thanks for all your efforts with this ezine, Kaylin! A quick request, please:
Does anyone have a recipe to make Saskatoon Berry jam using apple juice as
the thickener? I'd sure appreciate any help. We've got quite a few berries that
are frozen that we'd like to use up. Thanks to all who help with this.

Joan

Hi,

I was just wondering if anyone had a recipe for those green dog bones that clean
your dog's teeth. Our Lab just loves them and they are so expensive! Thank you.

Cheryl

My father is looking for a recipe for brine pickles (cucumbers). He had these in
New York years ago. There is no vinegar in the recipe. Can anyone help?

Kelly

Amaretti Cookies
Adapted from Great Italian Desserts by Nick Malgieri

Amaretti is the Italian name for macaroons, which means little bitter things. For
optimum results make sure you use canned almond paste, which is available in
most grocery stores (especially around Christmas time).

8 ounces (225 grams) canned almond paste
1 cup (200 grams) granulated white sugar
2 large egg whites
Granulated white sugar for dusting cookies

Preheat oven to 375 degrees F (190 degrees C) and line two baking sheets with
parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain
tip.

Break or cut the almond paste into small pieces and place in bowl of electric
mixer along with the sugar. Mix on low speed until very fine. Add egg whites in
three additions, mixing well after each addition. Continue mixing the dough until
very smooth, about 3 to 4 minutes.

Fill the pastry bag with the almond mixture. Pipe 1 1/2 inch (3.75 cm) mounds
onto the parchment paper, spacing about 1 inch (2.5 cm) apart. After you have
filled the baking sheet with cookie mounds, take a damp paper towel or cloth and
lightly press the top of each cookie to smooth out the surface (you want to
smooth out the tip of dough at the top of each cookie caused from piping). Lightly
sprinkle a little sugar on top of each cookie.

Bake for 15 minutes, until the cookies have risen, are a deep golden color and
have tiny cracks. Remove from the oven and place baking pan on a rack to cool.
When cool gently peel cookies from parchment. If they stick to parchment, turn
the paper over, take a damp paper towel and gently wipe the bottom of the
parchment paper to loosen the cookie.

Makes 3 1/2 dozen

Carole          martincarole@msn.com

This is for Molly in CT who was looking for an Italian cookie recipe that sounded
like "anjanette". Hope this is what you are looking for

Italian Cookies - An Ginrettes

4 eggs, room temperature
4 c. flour
3/4 c. vegetable oil
1/4 c. milk, room temperature
3/4 c. sugar
4 heaping tsp. baking powder
Pinch of salt
3 tsp. lemon flavoring

Preheat oven to 350 degrees. Sift flour, salt, baking powder and sugar into a
bowl. In another bowl beat eggs slightly, then add milk, oil, flavoring. Mix slightly.
Make a "well" with the flour mixture and add liquid ingredients. Mix with a spoon.
Then turn on pastry board and knead until smooth. Roll out small pieces of
dough, roll onto finger and place on UNGREASED cookie sheet. Cook about 10
minutes until set - not brown.

FROSTING:
Confectioners' sugar
Water
Lemon flavoring

Mix confectioners' sugar, water and flavoring until you get a thick consistency.
Frost cookies.

Wendy Hymus        wjhymus@rogers.com

Molly was asking for:

Lemon Drop Cookies (Anginetti)

3 eggs
l/2 cup milk
2 tsp. lemon extract
l/2 cup sugar
l/2 cup vegetable oil
3 cups flour
8 tsp. baking powder*

(some have worried that is an excessive amount of baking powder)
* "8 tsps. baking powder is the correct amount. It does sound like a lot but the
cookies will come out nice and light. The dough should be soft and sticky. Add a
little flour on to your fingers.

1. Heat oven to 350 degrees. In an electric mixer on medium speed, beat eggs,
milk, lemon extract, sugar, and oil until well blended.
2. On low speed, add flour and baking powder. Mix until just blended.
The dough should be soft and sticky. Lightly dust the dough and your fingers with
a little additional flour.
3. *Drop dough from a teaspoon onto a lightly greased cookie sheet, spacing
cookies 2 inches apart. Bake immediately for 8-10 minutes or until lightly
browned.
4. Remove cookies from cookie sheet onto wire racks. Cool. Frost with Lemon
confectioners' Frosting (below).

If it is necessary to freeze cookies, use heavy-duty plastic freezer bags and
freeze the cookies unfrosted. Makes about 50 cookies.

Lemon Confectioners' Frosting

6 cups confectioners' sugar
2 tsp. lemon extract
l/2 cup water

In an electric mixer on medium speed, beat all ingredients until smooth. Using a
metal spatula, frost the tops of the cookies. The frosting will drip down the sides
and coat the cookies. Dry the frosted cookies on racks. Store in airtight
container.

The original poster of this recipe added the following:

Note: You can substitute anise or another extract to create different flavors. This
cookie is popular on wedding cookie platters or other occasions.

*HINTS: I found that if you use a teaspoon to measure the amount of dough and
then roll a 1"-11/2" ball in a flour dusted palm of your hands that this works better
than dropping from a spoon. Also I found making a half the amount of the glaze
was enough. Then I dip the cookie in the glaze.

I have also used anise extract in place of the lemon. With the anise cookie I push
1/2 a candied cherry on top of each cookie without using the glaze or use anise
extract in place of the lemon extract in the glaze.
Hope these hints help.

Jack          jpoulter@islandnet.com

For Anne- Gizzards

I love gizzards! I take and boil them with just water, onion and some salt. After
about an hour or so, I remove the gizzards from the water and add diced
potatoes. While the potatoes are cooking, I chop up the gizzards. I return the
gizzards to the pot and as soon as the potatoes are fork tender, I add milk to the
pot to taste. We call this 'potato soup' at my house.

Missy          mjht_us@yahoo.com

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.