Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 196, October 27, 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 *

International Turkey Sandwich

Recipe By : Real Food for Real People
Serving Size : 4             Preparation Time :0:00
Categories : Diabetic               Low Carb
Sandwiches                  Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Lettuce -- finely shredded
1 cup Tomato -- diced fine
3 Scallions -- finely chopped
1/2 cup Green Bell Pepper -- finely chopped
2 tablespoons Italian Salad Dressing
2 English Muffins -- halved
8 ounces Cooked Turkey Breast -- sliced thin
4 ounces Monterey Jack Cheese slices

Combine lettuce, tomato, scallions and green pepper in a large bowl. Pour on
Italian dressing and toss well. Arrange 2 ounces turkey and 1 ounce cheese on
each muffin half. For a warm sandwich broil 2-3 minutes before spooning 1/4 of
the salad on each open face sandwich.

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

Per Serving (excluding unknown items): 288 Calories; 13g Fat (41.3% calories
from fat); 24g Protein; 19g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol;
373mg Sodium.

Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 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:
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!

Love the newsletter, have quite a collection of new recipes to try! But now I have
a request. I'd like an easy recipe for a cheese ball, with variations. I've got an
idea for the basic cheese ball, but only a few ideas for variations, such as ranch or
garlic flavorings. Any help would be appreciated. Thanks in advance!

Lisa in Houston

I was wondering if anybody has the recipe for Vinegar and Oil or other dressings
that Subway uses? I have wrote to them and nothing yet.

Sniffles

Hi Kaylin and RF4RP readers,

I am looking for recipes that use rhubarb and suggestions on how to freeze it. I
have 7 hills of the stuff this year and not very many ideas on how to use it. I
really enjoy this ezine it is my favorite. Thank you for all of your help.

Lisa

For Janet who is looking for playschool snack ideas-

When my sons were in playschool, I found the favorites were the tried and true,
everyday kinds of snacks. Some children aren't very adventurous and prefer
familiar food. Veggies and dip were always a hit as were fruit slices with a yogurt
dip. Cheese and salami slices on Triscuits (microwaved if possible to melt the
cheese a little) were great for meat day. A slice of homemade pizza went over
well and one mom went so far as to make a small smoothie for everyone. Those
little cups of ice cream are great with a piece of fruit on a hot day as are frozen
pudding cups. Blueberry muffins, cookies with veggies like carrots or fruit like
bananas sneaked into them with milk or juice, trail mixes; anything your
grandchild enjoys at home will be enjoyed by their friends at playschool too but
just remember to keep it simple to transport and clean up after! Have fun-those
were the days!

Shirley        lysters@telusplanet.net

Hi,

I really enjoy this group. Have been with it for a very long time. Have had
questions answered, and recipes sent my way. Now it's my turn to give back.
Here is a Piccalilli recipe for Fran in PA.

Piccalilli

Recipe Cuisine: Relishes
Recipe Category: Relishes
Recipe Serves: 8

1 qt Green Tomatoes, Chopped
3 c Cider Vinegar
2 ea Med. Red Peppers *
2 c Brown Sugar
2 ea Med. Green Peppers *
1 ea 3-inch Stick Cinnamon
2 ea Lge. Onions, Peeled & Chopped
1 ts Whole Cloves
1 ea Small Head Cabbage ** OR
1 ts Whole allspice
2 c Cucumber, Chopped
1 ts Mustard Seeds
1/2 c Salt

* Peppers should be seeded and chopped. *
* Cabbage should be shredded.

Combine all the Vegetables and the slat and let stand overnight. In the morning,
drain the Vegetables pressing out the juice. Add the vinegar, Sugar and the
spices, tied in a bag; bring to a boil and simmer until the Vegetables are clear
and the Syrup is thickened. Discard the spice bag, and seal the piccalilli in Hot
jars. Makes 8 Pints.
NOTE:  One tablespoon each peppercorns and celery seeds may be substituted
for the cinnamon.

Hope that this helps.

Bob London, Kentucky         reharman52@hotmail.com

This is for Tanya who requested crock-pot, easy recipes for the 30 people she
feeds on a monthly basis. I got this from RF4RP, and we just love it! I don't
remember who submitted it, so I can't give them proper credit, but it really is
great! If I cook a pot roast (with potatoes and carrots, etc) on Sunday and have
leftovers, this is what we have for dinner on Monday! Works wonderful with left
over pot roast, left over beef stew, left over beef soup (thicken it first) or even
canned stew!

Batter Up Beef Pie

Left over beef stew or pot roast or canned beef stew (canned strew is easiest!)

1/4 cup butter/margarine
1 1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 1/2 cup milk
1 cup grated cheese (your choice - I like cheddar)

Melt the butter and pour into crock pot. Mix everything else but the stew and
pour that on top of butter. Lastly, dump stew on top of flour/cheese mixture. DO
NOT STIR. Cook on low 6 - 8 hours. This will cook up around the stew into a
cheesy, wonderful dough!!

Shannon           shann823@yahoo.com

Tanya,

Here are a few ideas for SIMPLE and EASY menus for thirty people.
Make some sort of soup-- vegetable beef, ham and bean, etc. Use your bread
machine to make an herbed bread and slice, or make cornbread in big batches.
Have a Jell-O-fruit salad. Sheet cakes go the farthest as far as servings go.
Depending on how much you have to spend, a dip of ice cream and a cookie will
work.

Make a big batch of Sloppy Joe mix and keep in warm in crock pots. Have
condiments to go with it and buy the buns at a bread outlet or go to your local
grocer, tell him what you're doing and maybe they'll donate part of the bread.
Serve with a green salad (least expensive lettuce, a bell pepper, some celery.
Buy one huge salad dressing which can be used the next month if kept
refrigerated. Serve an apple or other fruit for dessert.

Spaghetti with a good, inexpensive pre-made sauce (that you add your own
spices to), served with green salad (above). Buy 3 loaves of French bread, make
your own garlic butter (butter, garlic-real or powdered, dried basil or parsley).
Slice bread, brush each slice with butter, push back in package, close and heat.
Serve Jell-O cubes with cool whip for dessert.

Remember if you aren't doing this in a homeless shelter where people count on
you for bulk, you don't have to serve large meals. You didn't say where you
served these meals. One other idea that we had at our church one Sunday was
Taco salad. The lady served a huge bowl of lettuce, smaller bowls of chips,
chopped tomatoes, chopped onions, shredded cheese, Ranch beans and she
made cake for dessert. Her drink was iced tea or water. I hope this is helpful
and good luck with group cooking!

Lydia          delytata@sbcglobal.net

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