Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 186, October 11, 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 *

Easy Tortilla Dinner

Recipe By : Real Food for Real People
Serving Size : 12           Preparation Time :0:00
Categories : Beans                            Ethnic
Main Dish                   Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Rice, cooked
8 ounces Salsa -- fresh or preserved
16 ounces Red Kidney Beans -- drained & rinsed
2 cups Corn, frozen
12 Flour Tortillas -- large
1 package Taco Seasoning Mix
Optional:
1/2 pound Monterey Jack Cheese -- shredded
1/2 cup Sour Cream, light

In a large pan, mix rice, salsa, taco seasoning, corn and kidney beans. Heat
through. Spoon into tortillas to serve. At this point, you may add the optional
cheese and sour cream.

Note: A low fat option to sour cream is unflavored yogurt.
Note: For total vegan diets, you may use tofu cheese in place of shredded
cheese.

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

Per Serving (excluding unknown items): 553 Calories; 12g Fat (19.2% calories
from fat); 23g Protein; 90g Carbohydrate; 9g Dietary Fiber; 18mg Cholesterol;
731mg Sodium.

Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 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!

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!

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My husband wants some bread pudding like his mother made. It was solid and
cut with a knife and had a sauce to pour over it that he thinks was
just sugar & water. Can anyone help me out with a recipe like this?
Thank you so much!

Jeanne

I'm looking for a recipe that replicates Progresso's Chickarina soup--it's a chicken
soup based creation with tiny meatballs and pearl pasta. I would appreciate any
and all suggestions. Thanks!

Lisa

Hi Kaylin!

Trite, but true, I love your ezine. Never thought of using it to hunt for a recipe, but
after tons of looking at meatloaf recipes, here I am. Years ago I found a meatloaf
recipe on the back of an Open Pit Barbecue bottle. It was absolutely the best
ever. Have moved multiple times and lost my copy. Would really like to be able
to have it again. Thanks in advance to everyone out there that helps with the
"lost" and have given me so many recipes to try and savor. Thanks,

Becky
 

This is for Sue, who is looking for advice on making bread bowls...I believe this
came from RF4RP originally

Bread Bowls for Gwen

This is my favorite by hand bread recipe. I've been making it since early
1973 when I started going to La Leche League. I often make the whole wheat
version except that I never use molasses. Also, any good Italian Bread
recipe works well also, or your favorite bread recipe. You could use your
bread machine to knead the dough and then remove it and shape it over the
bowls. Depending on how many bread bowls you need, you may need to make
several batches. If you are making this for chili, you can add up to 3/4 cup
cornmeal for each loaf.

No Excuse Bread
From the 1971 Mother's In the Kitchen La Leche League Cookbook

2 pkgs yeast
2 tsp salt
1/3 cup oil or softened butter or margarine
1/3 cup honey or sugar
2/3 cup dry powdered milk (optional)
2 eggs
1 cup wheat germ (optional)
2 cups warm water
7 cups unsifted flour, unbleached or wheat germ is best

Bake 30-35 minutes at 375 degrees F.

Whole Wheat Variation

replace honey in all or part with molasses
use half whole wheat and half white flour

Bake 35-40 minutes ate 375 degrees F.

High Protein Bread

In white bread, replace
1 cup flour with 6 Tbl soy flour, 6 Tbl powdered milk, 2 Tbl wheat germ

Bake 40-50 minutes at 350 degrees F

Have all ingredients at room temperature or slightly warmer. Put firs 8
ingredients and 3 cups of flour in large mixing bowl. Beat 5-10 minutes at
medium speed with an electric mixer. Remove beaters. By hand stir in another
2 cups flour, but there's no need to make it smooth.

Sprinkle 1 cup flour in a circle about 10" in diameter on the kneading
surface. Turn out the dough on this flour. Oil your hands and begin kneading
in flour using finger tips only, until dough stiffens up and isn't so
sticky.

Knead 5-10 minutes or until dough is smooth and elastic, adding additional
flour if necessary.

Cover with plastic wrap and folded towel. Let rest 20 minutes. Punch down by
kneading a few strokes. Divide into 2 equal portions. On oiled surface, with
oiled rolling pin, roll out each portion into approximately an 8x12"
rectangle.. (If you have never rolled yeast dough, it seems like trying to
roll foam rubber, but keep at it.) Roll up toward your, jellyroll fashion
from small end, sealing well.

Place seam side down in greased (not oiled) bread pans; brush with oil.
Cover with plastic wrap. Refrigerate anywhere from 2-24 hours. It's so easy
to mix this up in the evening after the children are asleep; then bake it in
the morning, treating your husband (or yourself) to the luxury of the aroma
and fresh hot bread for breakfast.

About 10 minutes before baking, preheat oven and remove dough from
refrigerator. Uncover, puncture with an oiled toothpick any air bubbles that
have developed. Bake as directed.

Using this method, it almost takes longer to read the directions than
actually to make the bread. You have invested 30-45 minutes at the most and
20 of these were non-working minutes - while the dough rested. What could be
easier? You have no excuse not to bake bread now.

For Bread Bowls

Use oven proof bowls and grease WELL while bread dough is resting for 20
minutes. Punch down by kneading a few strokes. Divide into 6 balls. Flatten
between your hands and stretch to fit over each bowl. Brush with oil. Use
tall glasses on each corner of a cookie sheet and place bowls on greased
cookie sheet. Cover with plastic wrap. About 10 minutes before baking,
remove from refrigerator, preheat oven, poke any bubbles with an oiled
toothpick and flatten the bottom of the bowls. Bake, checking after about 20
minutes. Sometimes they bake faster than others, depends on the bowl. Let
cool for a couple of minutes and tap to loosen from bowl. Set aside to cool.

You can add 1 tablespoon rosemary to the dough or a tablespoon of Italian
spices or 2 teaspoons of cinnamon to the dough when you are kneading it. You
can also carefully roll the bowl covered with dough in sesame seeds just
before baking.

Margaret Haffner       mhaffner@telus.net

The easiest way to do bread bowls is to shape the bread around the bottom of an
upside down oven proof bowl and let rise on the bowl and when ready put bowl
and all in the oven upside down so it can bake without being squashed down.
Just be sure the dough around the bottom of the bowl is thin enough when you
start that you don't wind up with a bread bowl that has a very thick bottom and
sides.

Anna         granma@harlannet.com

Sue, this is my tried n true recipe for rye bread bowls:

RYE BREAD “BOWLS”

2 c. white flour
1 c. water
2 c. rye flour
1/4 c. honey
2 c. whole wheat flour
2 T. molasses
2 T. yeast
2 T. butter
1 T. sugar
1 egg white
1 ˝ t. salt
2 T. water
Cornmeal, for sprinkling

In a large bowl, combine 1 ˝ cups of the white flour, yeast, sugar and salt. In a
saucepan, heat milk, the 1 cup of water, honey, molasses and butter until very
warm (120-130); stir into flour mixture. Add enough of the remaining flours to
make a soft dough. Knead on a lightly floured surface until smooth and elastic, 6
to 8 minutes. Cover and let rest for 10 minutes. Divide dough into 12 equal
pieces; form each into a smooth 2" ball. Place on a large greased baking sheet
sprinkled with cornmeal. Cover and let rise in a warm, draft-free place until
doubled in size, about 45 minutes. In a small bowl, lightly beat egg white and 2
tablespoons of water; brush a little over each portion and sprinkle with cornmeal.
Using a sharp knife, make twp parallel slashes across the top of each. Bake in a
350 oven for 25-30 minutes.

FOR BREAD “BOWLS”: Cut tops off about ˝" down; scoop out bread, leaving a
˝" thick shell. Place on a large plate with removed bread pieces around outside
of plate. Fill “bowl” with soup, stew or chili.
Makes 12 small loaves.

Lisa Trudeau          truleelee@msn.com

Mary was asking for a recipe for an almond cake she had tasted. Here is one
such recipe. You will have to do the conversions from metric.

German Almond Cake

200 ml butter or margarine
375 ml sugar
3 extra-large eggs
2 ml almond essence
500 ml cake flour
15 ml baking powder
180 ml milk
60 ml water
60 ml brown sugar
5 ml ground cinnamon
100 g almond flakes

Grease a 20 cm square cake tin with butter or non-stick spray. Cream the butter
or margarine and sugar together until light and fluffy. Whisk in the eggs one by
one, beating well after each addition. Add the almond essence. Sift the flower
and baking powder together and add to the butter mixture, alternating with the
milk and water. Beat well. Turn the batter into the prepared cake tin and evenly
sprinkle the brown sugar on top, followed by cinnamon and almonds. Place in a
cold oven, set at 150 °C and switch on. When the oven has reached the required
temperature, bake the cake for another 30 minutes or until done and a testing
skewer comes out clean. Leave in the tin to cool slightly before turning out and
cutting into squares. Makes 1 medium-sized cake. Servings: 8 From YOU
magazine

Jack Poulter On an Island in the Pacific           jpoulter@islandnet.com

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