Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 010, January 13, 2006        

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

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*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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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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If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

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Do enjoy this site and seeing how so many come up with the recipes requested. Sure
hope someone can help me. I looking for a recipe for Strawberry Banana Split Cake. It
appeared in Taste of Home. Can't find my copy anywhere. Strawberries are beginning to
come in here in Florida and would sure love to have this recipe. Thanks for any help you
can give!

Kathy

Does anyone have the recipe, or a clone of the recipe, for El Chico's "Chicken Corn
Tortillo Soup"? It is the best tortillo soup I have ever had. Thanks in advance.

Margaret

Hi Kaylin,

Though I haven't contributed much lately, last night we made Tuna Burgers that we used
to have as children in the fifties, and they were so good. Thought I would share this old
recipe. Still think you are the best newsletter around!

Tuna Burgers from the 50's

2 T. finely chopped onion
1/4 c. mayonnaise or salad dressing (in Kansas in the 50's it was probably salad
dressing)
1/3 -1/2 cup sliced black olives (more if you like, less if you don't like)
2 T. chopped celery
6-1/2 ounce can of tuna, drained (We use white albacore in water)

Flake tuna and add the rest of the ingredients. Butter hamburger buns, sprinkle the buns
with paprika. Assemble and wrap each burger separately in foil. Bake about 20 minutes
at 350 until nice and hot. Makes 2 large or 4 small. We usually double the recipe, eat
two and stash two away for the next day.

Leann Hillmer            ksleann@wtciweb.com

Dear Kaylin,

Thanks for the fab ezine!!! This is for Geraldine.

Thumbprint Cookies

1 cup butter or margarine, softened
2 cups flour
6 tbs. powdered sugar
1 tsp vanilla
½ cup pecans, toasted and chopped (optional)

Cream butter. Add flour, powdered sugar, and vanilla. Mix well. Add pecans. Roll by
teaspoonful into balls and place on an un-greased cookie sheet. Form cavities by
pushing your thumb into the center of each ball. Bake at 375 F for 10-12 minutes. After
cooling cookies on a wire rack, fill cavities with jelly, preserves, or other filling, and dust
with powdered sugar.

Mindy                  CAWS@verizon.net

A couple of thumbprint cookie recipes for Geraldine

Thumb Print Cookie Mix
RF4RP?
Serving Size : 12

1 tablespoon Powdered Sugar
2 tablespoons Margarine
1/4 teaspoon Vanilla
1/2 teaspoon Water
1/4 cup Flour
Your favorite jelly

Stir together powdered sugar, margarine, vanilla, water and flour until the flour disappears.
Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few
balls at a time on an ungreased sheet or pan with space between them. Press your
thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then
remove. Repeat until all the cookies are baked. When the cookies are cool, fill each
thumb print with jelly. Makes 12 cookies.

EGGNOG THUMBPRINTS

2/3 cup butter or margarine
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 egg whites -- slightly beaten
1 cup walnuts -- finely chopped
1/4 cup butter or margarine
1 cup powdered sugar -- sifted
1 teaspoon rum or 1/4 teaspoon rum extract
1 teaspoon milk -- (1 to 2)
Ground nutmeg

1. BEAT the 2/3 cup butter or margarine in a mixing bowl with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon
nutmeg: beat till combined. Beat in egg yolks and vanilla. Beat in as much flour as you
can. Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough
about 1 hour or till easy to handle.
2. SHAPE into 1-inch balls. Roll balls in egg whites, then in chopped walnuts. Place 1
inch apart on lightly greased cookie sheets. Press centers with your thumb. Bake in a
375 degree oven for 10 to 12 minutes or till edges are lightly browned, cool on wire racks.
3. FOR FILLING, beat the 1/4 cup butter or margarine till softened. Add powdered sugar
and beat till fluffy. Beat in rum or rum extract and enough milk to make of spreading
consistency. Spoon or pipe about 1/2 teaspoon filling into center of each cookie. Sprinkle
with nutmeg.

Larry                Spaceforfood@aol.com

For Geraldine:

Thumbprint Cookies

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract 1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup any flavor fruit jam
1/4 teaspoon salt

1. Preheat oven to 300 degrees F. Grease cookie sheets.
2. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
3. Add vanilla, flour and salt, mixing well.
4. Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about
2 inches apart. Bake for 5 minutes.
5. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in
each thumbprint. Bake for another 8 minutes.

Lisa              truleelee@msn.com

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(C)1994-2006, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.