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   Volume 8, Issue 023, February 7, 2006        

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

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When I was growing up my Mom make Chicken & Noodles with home made Noodles. I
have asked my family but no one seems to remember how she made them. My Mom is
gone now and with her the recipe. The only thing I remember is she made them with flour
and rolled them into a roll and cut them. I remember they weren't sticky but that they had
flour all over them. If any one knows how to make these delicious noodles I would greatly
appreciate it. Thank You!

Jean in Calif.

Hello all!

My 5 children and I all LOVE store bought "banana chips". They are a bit pricey so we
only have them as a treat. I do NOT have a dehydrator so can't make them that way.....
The ingredients on the package are: bananas, honey, sugar and coconut oil. If any of you
have a recipe for this yummy snack, please send it to me or the ezine! Thanks!

LaRena

For Linda who wanted Ramen Noodle recipes:

Chinese Chicken Noodle Soup

Use one package Ramen Noodles with flavor pack
Add frozen chopped spinach
1 can of chicken include the liquid
1 TB Sesame Oil
3 cups water

Bring to boil and enjoy

Laurie            belgiumboundbergers@peoplepc.com

This snack mix recipe is for D. Kraus. I have all the annual Taste of Home recipe books
except for 1996 and 1997. I couldn't find the recipe you described so I'm assuming it was
in one of those years. I found this recipe in the 2004 issue. It's the only one I could find
using popcorn oil.

Lori               kittykat_gu@yahoo.com

Cracker Snack Mix

12 cups original flavor bugles
6 cups miniature pretzels
1 package (11 oz) mini butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) mini parmesan fish-shaped crackers
1 cup mixed nuts or peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix

In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and
salad dressing mix. Pour over cracker mixture; toss to coat evenly. Transfer to four
ungreased 15 X 10 X 1-inch baking pans. Bake at 250 for 45 minutes, stirring every 15
minutes. Cool completely, stirring several times. Yield: about 8 quarts.

THIS IS SO YUMMY.

Broccoli Ramen Slaw

1 lb bag of broccoli slaw
4-8 green onions
½ c sunflower seeds
½ c sliced almonds, toasted if desired
1 pkg ramen noodles, beef or oriental

Dressing:
1/3 c cider vinegar
½ c canola or vegetable oil
½ c sugar
Seasoning pkg from ramen noodles

Combine dressing ingredients in container with lid and shake to blend. Refrigerate
overnight to allow flavors to meld. At least 2 hours prior to serving, wash green onions,
strip any loose outer layers, pare off roots and, if necessary, ends of green tops.
Thinly slice onions. Then combine with remaining salad ingredients, except ramen
noodles. For most crunchy salad, add ramen noodles shortly before serving. For softer
noodles, add after tossing salad with dressing.) Shake dressing again, add to salad and
toss to coat.

kristi55057@copper.net

Beverly asked for healthy muffin recipes for her child. I don't know whether she is
currently using a mix or a recipe, however, here is a basic muffin recipe from which many
varieties may be made, giving some variety to the "muffin diet". My source is the old
reliable Joy of Cooking (earlier version.)

Jack            jpoulter@islandnet.com

Muffin Recipe
(makes about 24 two-inch muffins)

Preheat oven to 400° F. Have ingredients at room temperature.

Sift before measuring 2 cups cake flour or 1 3/4 cups all-purpose flour.
Re-sift with:
3/4 tsp salt
1/4 c sugar
2 tsp baking powder

Beat in a separate bowl:
2 eggs
Combine and add:
2 to 4 Tbsp melted butter or vegetable oil
3/4 c milk

Add the beaten liquid ingredients to the sifted, combined dry ones in a few swift strokes.
The mixing is held to a minimum-- a light stirring of 10 to 20 seconds, that will leave some
lumps. Ignore them. The dough should break into coarse globs, not a pourable batter.
This is so as not to strengthen the gluten in the flour and toughen the dough.

Fill well greased muffin tins about 2/3 full. If you have any unfilled spaces in a tin, put a
few Tbsp water in the empty spaces to protect the pan.

Bake for 20 to 25 minutes in a 400° F. oven. Test for doneness with a toothpick or
skewer. If muffins remain in the tins for a few minutes after removed from the oven, they
will be easier to remove.

Best when eaten warm.

Additions:
1/4 to 1/2 cup coarsely chopped nuts, diced apricots, prunes, dates, figs alone or in
combination.
1/2 cup mashed very ripe bananas or chopped apple.
1/2 cup very well drained crushed pineapple
1/2 cup of shredded carrot (may be mixed in combination with pineapple).
several slices of crisp cooked crumbled bacon.

There are many more possible additions to the basic recipe that may work well depending
on the likes of the eaters, such as blueberries, cranberries, rolled oats, etc. Experiment!

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