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   Volume 7, Issue 187, October 12, 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 *

Red's Zucchini Bread

Recipe By : Real Food for Real People
Serving Size : 24              Preparation Time :0:00
Categories : Breads                      Cakes
O.A.M.C.                    Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Zucchini -- grated
1 cup Vegetable Oil
1 cup Sugar
1 cup Brown Sugar, packed
3 teaspoons Vanilla
3 Eggs -- beaten
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 teaspoon Cinnamon
3 cups Flour -- divided

Beat eggs in a large mixing bowl; add oil and sugar. Mix well. Add 1 cup flour
and remaining dry ingredients; mix well. Add zucchini; mix well. Add remaining
flour; mix well. Prepare 2 loaf pans with non-stick spray coating; pour batter into
pans. Bake at 300 degrees F about one hour or until done.

Freezes well.

Copyright: "1998-2004, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 10g Fat (40.7% calories
from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol;
163mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 1 Other
Carbohydrates.

NOTES : This is great for using up zuchinni in your garden now AND that you are
freezing. Enjoy!

*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!

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Hello,

I am looking for the Longhorn's Watermelon Margarita recipe. I don not think they
are available anymore, but they are great. If anyone knows the correct
measurements and ingredient please let me know. Thank you,

Angie
 

Hi Kaylin,

I was wondering if anyone had Cracker Barrel's recipe for Tortilla Soup? It is
sooooo goooood! I have tried to copy it and have been close a couple of times
but so far it is not as good as theirs. Thanks a lot.

Julia

My mother used to make a cake that was so moist, it had chopped apples and
walnuts. I can't locate the recipe. I'm hoping someone out there can help. Thanks

Phyllis

Here are some recipes for Heidi, who has a bean-hater for a husband, courtesy of
Mr. Google:

Cincinnati Skyline Chili

2 lbs. ground beef
1 can tomato sauce (15 oz)
2 bay leaves
1 tsp. ground cinnamon
1- 1/2 tsp. salt
1- 1/2 tsp. vinegar
1- 1/2 tsp. ground allspice
3 cups water
1/4- tsp. garlic powder
1 onion, chopped
1 tsp. Worcestershire sauce
2 tsp. Cumin
1 tbs. chili powder
1/2- tsp. crushed red pepper

Mix ground beef and water until soupy. Mix in other ingredients. Simmer
uncovered 3 hours. Stir occasionally. Makes 8 servings.
Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles
or spaghetti.

Owens Sausage Chili Recipe #110354

This came from the coupon section of the newspaper. It is an Owens original
recipe. I think you will enjoy it if you're looking for some good tasty and VERY
easy-to-make chili!

1 lb. Owens hot sausage
1 (15 ounce) can tomato sauce
3/4 cup water
1 cup onions, diced
1 cup green bell peppers, diced
1 tablespoon chili powder
1 teaspoon cumin
3/4 teaspoon garlic powder

4-6 servings 45 minutes 20 mins prep

1. Brown& crumble sausage in large skillet.
2. Add onion and cook till tender and sausage is no longer pink, carefully drain off
excess drippings.
3. Blend seasonings and green peppers into sausage mixture.
4. Add remaining ingredients and simmer over medium to low heat for 20 to 25
minutes.

Coney Island Chili

Snow means chili ... at least to me. This recipe was developed from one posted
on the Kopykat.com site that was a copy of the chili from James Coney Islands
in Texas. I thought Coney Island was in New York, but then I used to get hot
dogs from the Coney Island Grill in Hanover Pennsylvania when I was a kid, so
why not Texas too. This is a beanless chili that would be good as a topping, but I
like it in a bowl so you get more of it. You could add beans if you are so inclined.
This would make a good chili for a Cincinnati style chili meal, served over
spaghetti with chopped onions and cheese on top, although Cincinnati chili
traditionally has cinnamon and allspice in it.

2 lb. Beef Chuck, Finely Diced
1/2 Onion, Finely Chopped
1 Green Bell Peppers, Finely Chopped
2 T Olive Oil
2 can Low Sodium Beef Broth
2 can No Salt Added Tomatoes
1 T Paprika
5 t Chili Powder
1 t Garlic Powder
1 t Onion Powder
1 t No Salt Seasoning, (like Frontier Or Mrs. Dash)
1/4 t Cayenne
1 t Cumin
3 c Water

Thickening:
1 c Water
1/4 c Cornmeal

Brown meat, onion and pepper in oil in a large Dutch oven or soup pot. Add broth
and water and simmer until meat is tender, about an hour. Puree tomatoes in
blender or food processor. Add tomatoes and spices and simmer for 45 minutes.
Mix cornstarch with water. slowly pour into chili, stirring constantly, until chili has
reached desired thickness. Yield: 6 Servings

Jack Poulter          jpoulter@islandnet.com

I actually got this off the internet but I have made it several times. I've made it
following the directions, made it with ground turkey and ground pork, made it with
all beef. It turns out a little different each time but they are all good. I usually
spray my pot with cooking spray and add about a 'quarter's worth' of olive oil to
cook the onions in. (A 'quarter's worth' is about the size of a quarter.) I use mild
green chilies being sure to remove ALL the seeds. Salt is very adjustable. I usually
add cooked beans just to the portion I'm serving and freeze the remainder without
beans in meal sized portions. I have a couple of other beanless chili's that I
haven't tried but they look okay. Email me if you are interested in them with
'Beanless chili' in the subject line.

Grandma's Chili

oil (for frying)
2-large onions, chopped
2-pounds ground beef
1-pound ground pork
1-chicken breast (ground)
2-green chili peppers, chopped
1/2-cup celery, chopped
2-garlic cloves, mashed
2-packages Lawry's chili mix
1-tbsp salt
1-can (28 ounces) stewed tomatoes

Sauté onions in a little oil. Add beef, pork, chicken and cook for about 1/2 hour,
stir often. Add peppers, celery and mashed garlic and continue stirring. Add chili
mix, tomatoes and salt and cook slowly for 2 to3 hours. (water may be added if
mixture seems too thick). Makes about a gallon of medium hot chili.

Mary             D_bnight@yahoo.com

The original recipe for this chili is as follows:

2 lbs ground beef
3 garlic cloves, minced
3 T chili powder
1 T cumin seed
2 t salt
1 t black pepper
1 1/2 T sweet green pepper diced
3 C water

Cook ground beef until done, Drain grease. Add everything. Simmer for 4 hours.
Add more water to desired consistency and simmer for 1 more hour.

When I make this I make 10 lbs of ground beef at a time so I increase all
ingredients times 5. I also add a few onions-diced and some extra green pepper..
I prefer to use cumin powder instead of the cumin seeds. I serve this with rice or
biscuits. The kids love it over tortilla chips. You can sprinkle a little grated
cheese on the top. I like my chili with beans so I'll add a few kidney beans to my
dish and pop it into the microwave. This chili freezes well. Enjoy.

Joan       joanheckel_2000@yahoo.com

My Hubby and kids never liked beans either, so I always made my chili using my
regular recipe, but instead of beans, I added whole kernel corn. (one of the few
veggies my hubby will eat!) They all liked it, so that's the only way I've made it for
the past 25 years!

Vivian             wvoaks@comcast.net

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