Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 007, January 10, 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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I don't have time to cook a pot of green beans (and they would go bad before we finished
them anyway) so we eat the canned version a lot. I would like to know if there is some
way to jazz them up a little bit while heating. The kids are okay with the can beans, but I
can't stand them. They are so bland. Thanks for your suggestions ahead of time.

Lori

Hi Kaylin and All Subscribers!

My husband and children have developed a fancy for Manwich sandwiches. Although I
can get ground beef at a very good price, the Manwich sauce is a bit costly at times.
Does anyone have a good recipe for copycat Manwich sauce? I have spent all night
surfing the web trying to find a good recipe, but have had no luck. Thanks to all who can
help!

Joyce

For Teresa who needs a substitute for allspice, I have this one from a magazine clipping:
Combine one part nutmeg with two parts each cinnamon and cloves to make your own
allspice substitute. Enjoy!

Pam smithypam@yahoo.com

Hi, Kaylin: Your reader named Teresa asked if there is a substitute for allspice. There is:
equal parts of ground cinnamon, cloves, nutmeg, and black pepper will give your cookery
the flavor and aroma of allspice. It is not quite the same as the real thing, but quite good.

Shalom, from Spike the Grate spikethegrate@hotmail.com

Kaylin, Teresa asked about a substitute for allspice. My grandmother would use one of
the following: a dash of ground cinnamon, nutmeg or cloves. Hope this helps. Love your
ezine.

Becky kitybuttons@hotmail.com

Bombay Chicken

Prep Time: 15 Minutes Servings: 5 - Difficulty Level: 2

1 teaspoon reduced-calorie margarine
1 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced, unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 cup chopped, cooked chicken
1 tablespoon all-purpose flour

1. Melt margarine in a large skillet over medium heat; add almonds.
2. Cook 10 minutes or until almonds are golden brown; stirring frequently.
3. Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat, and cook for
another minute or two.
4. Remove almonds to a plate lined with paper towels; let drain.
5. Add apple, onion, and mushrooms to skillet and saute 5 minutes.
6. Stir in remaining 1 teaspoon curry powder and flour.
7. Cook over low heat 2 minutes, stirring frequently.
8. Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice.
9. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
10. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly
heated.

Nutritional Info: Calories: 116 Protein: 8 g Sodium: 38 mg Fat: 6 g Carbohydrates: 9 g
Exchanges: 1 Medium-Fat Meat
Source: The Diabetic Newsletter

Dale aka Night Spirit              hipdale2@earthlink.net

This casserole is savory, delicious with ham, bacon or sausage, and easy to prepare
ahead of time:

Favorite Breakfast Casserole

6 slices bread
1 lb. bulk sausage, crumbled, browned and drained OR 1 lb. bacon, cooked crisp and
crumbled, OR 8 oz. finely chopped ham
1 1/2 c. cheddar cheese
6 eggs
1 c. milk
1 c. 1/2 & 1/2
1 tsp. salt
Scant tsp. mustard

Butter bread slices and place butter side down in a single layer to line a 9 x 13 pan.
Sprinkle meat evenly over bread slices. Beat eggs, add milk, 1/2 & 1/2, salt and mustard,
and blend well. Pour over bread and sausage. Sprinkle evenly with cheddar cheese. Cover
and refrigerate overnight. Remove pan from refrigerator 15 minutes before baking. Heat
oven to 350, and bake 45 minutes or more until bubbly and set.

Here's another show-stopping overnight casserole that's sweet and delicious:

Overnight Caramel French Toast

1 cup packed brown sugar
6 eggs, beaten
1/2 cup butter
1 1/2 cups milk
2 tablespoons corn syrup
1 teaspoon vanilla
12 slices sandwich bread
1/4 teaspoon salt

Combine sugar, butter, and corn syrup in a small saucepan, cook over medium heat until
thickened, stirring constantly. Pour syrup mixture into a 9x13 inch baking dish. Place 6
slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine
eggs, milk, vanilla and salt, stirring until will blended. Pour egg mixture evenly over bread
slices. Cover and chill 8 hours or overnight. Bake uncovered at 350 degrees for 40-45
minutes or until lightly browned. Serves 6

And one more wonderful, delicious make-ahead recipe for some of the best cinnamon
rolls I've ever had, courtesy of Leanne Ely:

Christmas Eve Shortcut Cinnamon Buns
Makes 20 buns

These are made the night before and popped in the oven in the morning.

20 unbaked frozen dinner rolls (Rhodes is a brand I have used--be sure they are
UNBAKED, not warm and serve)
1 cup brown sugar
1/4 cup instant vanilla pudding mix
2 teaspoons ground cinnamon
1/3 cup butter, melted

Lightly grease a 10 inch bundt cake pan. Place frozen rolls into the pan and sprinkle with
brown sugar, the pudding mix, and cinnamon. Pour melted butter over the top. If you don't
have a bundt pan, you can use a muffin tin, but they turn out better in a bundt pan.
Cover with a clean, damp cloth and leave overnight at room temperature to rise (I usually
leave them in the oven). In the morning, remove pan from oven and preheat the oven to
350 degrees. Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving
plate and dig in!

Hope these help-- enjoy!

lcatania@frontiernet.net

For Susie,

I made this for the first time this year. Is very easy, and very good.

Easy English Toffee

1 stick butter
¾ lb. Packed light brown sugar
½ to ¾ c. finely chopped nuts
½ c. chocolate chips (milk or semi-sweet)

Spray 8x8 pan with cooking spray. Sprinkle nuts on bottom. Melt butter, add brown
sugar. Bring to a boil over medium heat, stirring often, using wooden spoon. Boil for 7
minutes stirring constantly. Pour mixture over nuts. Spread evenly with wooden spoon.
Sprinkle chocolate chips over mixture. Cover and allow to melt. (A few minutes) Use
spatula and spread melted chocolate over candy. Allow to cool, then break into pieces.

Peppermint Bark (Makes about 2 lb. of candy)

Crushed candy canes, to yield 1 cup
2 lbs. white chocolate ( I used Toll House White Chips)
1 1/2 tsp Peppermint extract

Place candy canes in a plastic bag and hammer into 1/4 inch chunks or smaller. Melt the
chocolate in double boiler. (If you don't have that, use metal bowl over simmering water,
don't let bottom of bowl touch the water.) Combine candy can chunks with chocolate and
peppermint extract. Pour mixture onto cooking sheet layered with parchment paper or
waxed paper. (I used a sil pat) and place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.

Carrie              cczeller@verizon.net

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