Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 013, January 18, 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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Conversion of uncooked dry rice to cooked rice is at what measurement? Do you know of
any portion control sized bowls that can be used for dieting purposes to make portion
size control easy? Thanks for your suggestions and answers.

Kathy

Dear Kaylin,

On March 5th it will be my turn for donut duty at my church and I was wondering if you or
any of your readers had any recipes or suggestions on what I could make. I was wanting
some Irish recipes for muffins or any kind of pastry that would served at breakfast. The
reason I was doing this is because March has St. Patrick's day in it and I thought it would
be a nice change from the usual donuts or muffins. Thank you in advance and I look
forward every day to see what kind of recipes you have your newsletter.

Kelli

Here are some homemade Manwich filling recipes for Joyce. Actually, my sons like the
homemade much better than the canned. The first one is my mother-in-law's recipe. The
second one is actually from this list.

SLOPPY JOES

1 pound hamburger

Brown meat in skillet, breaking meat up with fork as it cooks. Drain; then stir in:

1/2 cup celery or 1 teaspoon celery salt
1/4 cup onion, chopped
1 tablespoon flour
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon salt
1/2 tablespoon mustard
1/2 cup water
1/2 cup catsup

Simmer 10 to 15 minutes.

Red's Sloppy Joe Mix
(C)1999-2003, Kaylin White/Real Food for Real People

Mix all ingredients in a small bowl, then make a packet from aluminum foil to pour
mixture into packet. Next, place packet into a zip baggie and label for storage. Copy the
following directions onto an index card or small piece of paper, and place inside zip
baggie for future use.

Red's Sloppy Joes

Brown 2 pounds of Lean Ground Beef in a large skillet. Drain. Add the following
ingredients:

Seasoning Packet
1 Tbsp. Vinegar
1 cup Tomato Catsup
1 cup Water

Simmer for 30 minutes, then serve on hamburger buns.

Variation-
Using clear packaging tape, attach zip baggie with seasoning packet inside (and
directions) to the front of a small bottle of Catsup (8 - 12 ounce size) Place inside a tall,
decorative bag (made for wine bottles) and make a tag with the following information and
directions above:

Red's Sloppy Joe Kit
Made for you by:
You will need the following ingredients to prepare your sloppy joes:
2 lb. Lean Ground Beef 1 cup Water 1 Tbsp. Vinegar
Hamburger Buns

Sue Robinson            srobinso@oznet.ksu.edu

Granola bars

2 1/4 cups quick or old fashioned oats
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla
5 tablespoons softened margarine
1/4 cup honey
1/4 cup brown sugar
1 cup additions

Additions can be any combination of: raisins, dates, cranberries, chocolate chips,
sunflower seeds, chopped nuts, butterscotch chips, etc. Preheat oven to 325. Grease an
8x8 pan. Combine all ingredients. Mix well. Press mixture into pan. (I use a piece of wax paper on top and press it in good and compact) Bake 18 to 22 minutes or until golden brown. Cool 10 min. then cut into bars. Cool completely before serving. Can be doubled for 9 x 13 pan.

Dee "The Gardenthyme Lady"        gardenthymeherbs@yahoo.com

Hi,

This is for Mary who was looking for some good honey recipes. These are outstanding.

Cathy in NJ            Hotfritz@aol.com

Cajun Tomato Bread
Makes 2 loaves

1 cup Bloody Mary mix (or spicy tomato juice)
1 cup water
1 package active dry yeast
1/3 cup honey
1/4 cup vegetable oil
1/4 cup chopped green onion tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
5 1/2 cups flour

In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105 to
115 degrees F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add
honey, oil, onion tops, parsley, garlic and salt; mix well. Add 1 cup flour and stir until
smooth. Stir in more flour until a firm dough is formed. Knead on a lightly floured board
about 5 minutes. Shape into a ball and place in a large greased bowl; turn to grease all
sides. Cover bowl and set in a warm place to rise for 1 hour or until doubled in size.
Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place
in a greased 9x5x3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until
doubled in size. Bake at 400 degrees F about 30 minutes or until loaves have a hollow
sound when tapped and crust is brown. Remove from pans and cool on wire rack.

Sweet and Hot Red Pepper and Tomato Soup
Makes 6 servings

3 tablespoons vegetable oil
2 leeks, white part only, cleaned and chopped
1 stalk celery, chopped
2 medium red bell peppers, seeded and chopped
pinch cayenne pepper
1 tablespoon grated fresh ginger root
1 can (28 ounces) plum tomatoes, chopped, reserve juice
3 cups chicken or vegetable broth
6 tablespoons honey
2 tablespoons balsamic vinegar
salt and pepper, to taste
3 tablespoons fresh mint, chopped
3 tablespoons fresh parsley, chopped

In a large saucepan, heat oil over medium heat until hot. Add leeks, celery and peppers;
cook 8 to 10 minutes or until soft. Stir in cayenne and ginger; cook 1 minute. Stir in
tomatoes with juice, broth, honey and vinegar. Bring to a boil; reduce heat and simmer,
partially covered, 25 minutes. Remove from heat. Cool soup slightly; purée in blender or
food processor until smooth. Season with salt and pepper. Reheat if necessary and serve
sprinkled with mint and parsley. Serve warm or cold.

Asian Grilled Pork Tenderloin
Makes 6 servings

2 pork tenderloins (about 3/4 pound each)
chopped fresh cilantro, for garnish
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 cloves garlic, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper

In a small bowl, combine soy sauce, honey, lime juice, oil, garlic, curry powder, ginger
and black pepper; mix until well blended. Place pork tenderloins in a plastic bag; pour
marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to
overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to
25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place
reserved marinade in a small saucepan. Bring to a boil, reduce heat and simmer 5
minutes. Serve with sliced pork, garnish with cilantro. Tips: For a vegetarian version,
replace pork with 1 1/2 pounds of extra firm tofu, cut into 1/2-inch slices, marinate as
directed. Grill over medium coals 6 to 8 minutes, turning once.

Asparagus with Honey Garlic Sauce
Makes 4 servings

1 pound fresh asparagus
1/2 cup Dijon mustard
1/2 cup dark ale or dark beer
1/3 cup honey
1 clove garlic, minced
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon salt

Add asparagus to boiling, salted water (about 1-inch) and cook, covered, about 2 minutes
or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix
well. Pour over cooked asparagus.

Apple Pie a la Mode (A Cocktail?)
Makes 1 beverage

1 1/4 ounces light or spiced rum
1/2 ounce cinnamon schnapps
3 ounces apple cider
1 1/2 ounces Honey Simple Syrup (recipe follows)
2 scoops vanilla ice cream
1/2 scoop crushed ice

Combine ingredients in blender. Blend until smooth and garnish with a light cinnamon
sprinkle.

Honey Simple Syrup

honey
hot water

Mix 4 parts honey to 1 part hot water in a store n pour*.
*Or alternatively use a covered container that is convenient to pour from.

Honey-Glazed Red Pepper with Goat Cheese
Makes 2 servings

1 large sweet red pepper, cored and seeded
1/4 cup thinly sliced onion
2 cloves garlic, crushed
1 tablespoon olive oil
3 tablespoons honey
3 tablespoons red wine vinegar
2 teaspoons dried basil, crushed
1/2 teaspoon salt
dash pepper
2 whole lettuce leaves
2 ounces goat cheese
toasted baguettes

Thinly slice red pepper. Sauté pepper, onion and garlic in oil 10 minutes or until onion and
pepper are tender. Add honey, vinegar, basil, salt and pepper; cook and stir over
medium-high heat until glazed. Serve on lettuce lined plates with goat cheese and
toasted baguettes.

Mary, these are THE BEST chewy granola bars in the world!! I make these every week!

CHEWY GRANOLA BARS

2 1/4 c. oats
½ c. flour
½ t. baking soda
½ t. vanilla
5 T. softened margarine
1/4 c. honey
1/4 c. brown sugar
1 c. additions

*Additions can be any combination of: raisins, dates, dried cranberries, chocolate chips,
sunflower seeds, chopped nuts, butterscotch chips, etc.

Preheat oven to 325°. Grease an 8x8" baking pan. In a large mixing bowl, combine all
the ingredients; mix well. Press mixture into pan (you can use a piece of waxed paper on
top to press it down good and compact). Bake 18 to 22 minutes or until golden brown.
Cool 10 minutes, then cut into bars. Cool completely before serving. Makes 12 to 16
bars.

Lisa           truleelee@msn.com

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