Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 001, January 02, 2006        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Recipes from our wonderful Subscribers!

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Will someone please send in the recipe for macaroni and cheese that was on here a
while back? It had canned cheese soup in it as one of the ingredients, thanks.

Mary Beth

I need recipes to use with ground beef! I cannot afford to buy expensive cuts of meat and
use casseroles quite a bit. Does anyone have anything great to share? Thanks!

Sherry

Beef Teriyaki

Servings: 5 Ratings Rating: 5.00

1 pound beef boneless sirloin steak
1/4 cup soy sauce
1/4 cup dry sherry, white wine or chicken broth
1 tablespoon vegetable oil
2 teaspoons chopped gingerroot or 1/2 teaspoon ground ginger
1 teaspoon sugar (or sugar substitute)
1 clove garlic, chopped

1. Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef in glass or plastic
bowl. Mix remaining ingredients; pour over beef.
Cover and refrigerate, stirring occasionally, at least 1 hour.
2. Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven control to
broil. Broil kabobs with tops about 4 inches from heat
5 to 6 minutes; turn. Brush with marinade; broil until done, 5 to 6 minutes longer. Brush
with marinade.

Nutritional Info:
Calories: 100 Protein: 17 g Sodium: 200 mg Cholesterol: 45 mg Fat: 3 g Carbohydrates:
1 g Exchanges: 2-1/2 Low-Fat Meat

Dale aka Night Spirit         hipdale2@earthlink.net

Nicole,

Here are two tried and true recipes for homemade tortillas.

FLOUR TORTILLAS

4 c. flour
2 t. salt
4 t. baking powder
2 T. shortening
1 ½ c. warm water, more if needed

In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a
fork or your hands, gradually work in the shortening until it is all incorporated. Add
enough warm water to make a soft, but not sticky, dough. Turn out onto a lightly floured
board and knead for 5 minutes. Divide the dough into 1/4 cup portions and form them into
balls. Roll each ball into a flat round about 6" in diameter and 1/8" thick. Heat a large,
heavy skillet over medium high heat. Place the tortillas, one at a time, into the dry, hot
skillet; cook until brown on one side, then turn and brown the other side, approximately
30-45 seconds per side. Makes about 16 tortillas.

BISQUICK TORTILLAS

1 c. flour
1 c. Bisquick baking mix
½ c. water
1 t. salt

Combine all of the above, forming a pliable dough. Knead for 10 minutes. On floured
surface, roll out small balls of dough to desired thickness. Brown each in a cast iron fry
pan or on griddle.

Lisa             truleelee@msn.com

Hi,

This is for Kelly, This is the one thing both my kids ask for even in their "great" old age.

Fried Potatoes

Amount of Potatoes you would usually use, peeled and sliced about 1/8th of an inch.
(older potatoes are best used as the starch has turned to sugar and they brown better.

Use a Heavy skillet, very hot. Do not put in shortening until the skillet is very hot. Use
vegetable shortening and not oil. Potatoes don't usually brown well in oil. After the
shortening has melted, add the potatoes. Cover well with salt and pepper and paprika.
(The paprika is any restaraunt's secret on making things look brown). Let the potatoes
cook in the very hot grease for 3 or 4 minutes, then turn them. That first turn should
produce some nice browned potatoes. Cover, lower heat, cook for about 15 minutes
depending on the amount of potatoes you have in skillet. Turn over about every 4-5
minutes. The last 5 minutes, take off the lid to cook out any extra liquid that the potatoes
have put out. Keep turning frequently. Your potatoes should come out brown and crispy
and nice. Your grandma would be proud!

jaxi3@yahoo.com

Twice-Baked Potatoes

4 large baking potatoes, such as russets
1 pkg (3oz) cream cheese
1 teaspoon minced chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish

Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three
times. Bake in 400 degree oven for 1 hour or until fork tender. When cool enough to
handle, split potatoes lengthwise and scoop out into electric mixer bowl. Add remaining
ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells;
sprinkle with additional cheese and paprika, if desired. Bake at 375 degrees until puffed
and lightly browned. Serves 4.

TWICE-BAKED POTATO CASSEROLE

6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped

Cut baked potatoes into 1-in, cubes. Place half in a greased 13-in. x 9-in. x 2-in, baking
dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream
and cheeses. Repeat layers. Bake, uncovered, at 35Q0 for 20 minutes or until cheese is
melted. Sprinkle with onions. Yield: 6-8 servings.

Heathersrecipes@aol.com

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