Vol.8, Issue 030, Real Food for Real People FREE daily ezine

Real Food for Real People Recipe Email Magazine
FREE recipes to your email!

Volume 8, Issue 030, February 22, 2006

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

"Brighten someone's day! Share today's issue with a friend"

In this issue:

Wednesday's O.A.M.C. Recipe: *Cookie Crumb Crust Mix*
Requests & Replies from Subscribers: Chicken Taco Filling
To print or save the the ezine OFF-line please click here

Did someone forward this to you? Get your free subscription here:
send e-mail to RealFood4RealPeople-subscribe@yahoogroups.com
*Website directory, unsubscribe & address change instructions are included at the bottom of each issue

Please support/visit our sponsors- they make this service possible.

And Here Is Today's Recipe!

* Exported from MasterCook *

Cookie Crumb Crust Mix

Recipe By : Real Food for Real People
Serving Size : 48     Preparation Time :0:00
Categories : Crust               Desserts
Mixes                    O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Flour
1 1/2 cups Brown Sugar -- packed
1 1/2 cups Nuts -- chopped
1 pound Butter or Margarine -- softened

Preheat oven to 375 degrees F. In a large bowl combine dry ingredients and blend well.
With a pastry blender cut in butter or margarine until mixture resembles cornmeal in
texture. Press mixture firmly into 2 un-buttered shallow baking pans (9 x 13 inches).
Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label.
Store in refrigerator and use within 4 to 6 weeks, or freeze for up to 6 months. Yield:
10-1/2 cups

Cookie Crumb Crust:

2 Cups Cookie Crumb Crust Mix

Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake 10-12
minutes or according to directions for the filling you have chosen to use.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 10g Fat (54.1% calories from fat);
2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 81mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.

NOTES : You can find more recipes, such as this one in the recipe collections from Real Food for Real People at: http://www.realfood4realpeople.com/catalog.htm

*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

Please support/visit our sponsors- they make this service possible.

Recipes from our wonderful Subscribers!

About this section:
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!

How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com
Notice:
Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.

All my RF4RP friends have been so helpful for lo these many years I have been getting
this e-zine. You have helped me to choose the right bread machine and have given me
so many ideas for parties and great recipes to try. I have a new request for input on a
crockpot or slow cooker. I have one, but it cooks too hot. Even if I put it on low, when I
get home it is too brown around the edges, especially if I use barbeque sauce – YUK. I
wanted to see if any of the great cooks out there had a particular brand or model they
swore by. Thanks for your help!

Ginger Whaley

I went to Las Vegas last year and at the New York New York Hotel there was a place
that sold these cookies and I cannot remember the name. They were chocolate on the
outside and had a coconut center that was kind of sweet and chewy. My husband loves
these cookies and I would really like to find the recipe. I really enjoy your newsletter.
Thank you!

Victoria Coffey

I need recipes that are appropriate for St. Patrick's day. Is there anyone who can help
me? Thanks!

Sue

This is a good chicken dish in a tomato sauce.

Jane jrstrmac@msn.com

ROSEMARY CHICKEN WITH PASTA

2 medium onions -- sliced or chopped
4 cloves garlic -- minced
16 ounces chicken breasts -- skinless & boneless
1 can diced tomatoes -- (16 ounces)
1 can tomato paste -- (6 ounces)
2 tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 can sliced mushrooms (4 ounces) -- drained
8 ounces pasta (such as penne, mostaccioli, or elbow macaroni)
Parmesan cheese -- grated

In a 3-1/2- to 4-1/2-quart crockery cooker place the onions and garlic.
Rinse chicken; pat dry with paper towels. Add chicken to cooker. In a mixing
bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar,
rosemary, salt, and pepper; mix well. Pour over chicken. Cover and cook on
low-heat setting for 7 hours or on high-heat setting for 3-1/2 hours. When
ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook
for 5 to 10 minutes more to heat through. Meanwhile, cook pasta according to
package directions. Serve the chicken and sauce over the hot cooked pasta;
sprinkle with Parmesan cheese. 4 servings.

This is a recipe that Joan might like to try.

Chicken Taco Filling

This is simple (three ingredients), easy (5 minutes of your time), delicious and versatile.
Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost
anywhere.

1 packet taco seasoning ( or 4 T. bulk taco seasoning)
1 c. chicken broth
1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour
chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the
chicken meat into bite-sized pieces. To freeze, place shredded meat into freezer bags
with the juices. Press out all the air and seal.

Shirley Hamilton rn_director@yahoo.com

I serve guacamole and chips as an accompaniment to Mexican dishes. Try this lower
cal version:

HEALTHY GUACAMOLE

1-1/2 cups frozen peas, thawed
1 avocado
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1-1/2 teaspoons finely chopped pickled jalapeño
1/2 teaspoon salt

1. In food processor, process peas until finely chopped. With potato masher or fork,
mash avocado until not quite smooth (leave it just a little lumpy).
2. Stir in onion, cilantro, lime juice, jalapeño, salt, and peas. If not serving right away,
place a sheet of plastic wrap on the surface and refrigerate until serving.
Makes 6 servings

Glenda in Chicago mymagicword@hotmail.com

In answer to a recent request for jalapeño jelly recipes-- this is a very quick, simple way
to make it:

Buy a jar of the cheapest apple jelly you can find

Buy a jar (or can) of jalapeño slices (I like the red ones)

Empty the jelly into food processor. Add jalapeño slices a few at a time while processing
on low speed. Taste occasionally, and add jalapeños a few at a time until it is as hot as
you like it. Add a few drops of food coloring. Process and then pour into jars. The
mixture may appear thin, but will thicken as it gets cold. If you want it to be thicker, you
could add some unflavored gelatin during processing, but I've never found that necessary.
Store in refrigerator. You can use the apple jelly jar to pour most of the mixture into if
you choose--but remember to re-label it. This is delicious poured or spread over cream
cheese and served with crackers. Very tasty with chicken strips, egg rolls, and all kinds
of meats and/or beans.

Pat Martin pamartin@airmail.net

Please support/visit our sponsors- they make this service possible.

Real Food for Real People FREE ezine needs your help!

We can continue to offer our free daily ezine only with help from people like you.
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP.
Simply click on the link below to show your support. Thank you!

http://www.realfood4realpeople.com/donate.htm

Real Food for Real People Directory

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/ and http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com
To Subscribe: RealFood4RealPeople-subscribe@yahoogroups.com
To Un-Subscribe: RealFood4RealPeople-unsubscribe@yahoogroups.com
(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(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.