Vol.8, Issue 032, Real Food for Real People FREE daily ezine

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Volume 8, Issue 032, February 27, 2006

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

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In this issue:

Monday's Recipe: *Company Chicken Tortillas*
Requests & Replies from Subscribers: Peanut Butter Pie
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And Here Is Today's Recipe!

* Exported from MasterCook *

Company Chicken Tortillas

Recipe By : Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Chicken Main Dish
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tortillas:
2 cups Chicken Breasts without skin -- cooked & chopped
10 1/2 ounces Cream of Mushroom Soup -- 1 can
4 ounces Mushrooms -- sm. can, drained
1/2 cup Onion -- chopped
8 ounces Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
10 large Flour Tortillas
Topping:
10 1/2 ounces Cream of Chicken Soup -- 1 can
8 ounces Sour Cream
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
2 cups Cheddar Cheese -- shredded

Prepare casserole pan(s) by spraying with non-stick cooking spray. Fill each tortilla with
filling and roll up to lay side by side in casserole pan. Drizzle sauce over prepared
tortillas and top with shredded cheese. Bake at 375 degrees Fahrenheit for 30 minutes.

Source: "Volume 13, All Time Favorites"
Copyright: "(c) 2002-2003, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 500 Calories; 25g Fat (44.6% calories from fat);
23g Protein; 46g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 940mg Sodium.
Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES : for more Free sample recipes from this collection, send a blank email to:
vol13@realfood4realpeople.com

*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!

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.

Hello there,

I was looking for the recipe called Hungry Man Potato Casserole but cannot find it. Also
looking for tried & true Scone recipes. Hope y'all can help.

Rae

Hello,

I'm looking for a recipe for Indian Pudding. While in Mt Battie Maine we enjoyed this as a
dessert with a dip of ice cream on top at the Lobster Barn. I've heard that it's made with
cornmeal and molasses and cooked in a crock pot for several hours. Thanks!

Lynn

I'd love to have the recipe for The Spaghetti Warehouse's Chicken Tetrazinni with Cream
Sauce. Any help would be greatly appreciated!

Pede

Hi Kaylin,

Your reader named Pam requested a creamy French Dressing. Here is my recipe, and it
has been in my family for over 100 years.

Shalom, from Spike the Grate spikethegrate@hotmail.com

FRENCH DRESSING WITH TOMATO SOUP

1 can tomato soup, undiluted
1 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon pepper
1 teaspoon salt
1/4 teaspoon garlic powder

In a jar or airtight container, place all ingredients. Shake well. Let stand several hours at
room temperature. Drizzle your salad with the dressing. Makes 3 cups dressing.
Dressing can be stored in refrigerator for several weeks.

For Sue:

WATERGATE SALAD

1 (3 oz.) pkg. Pistachio Pudding Mix
1/2 c. chopped pecans
1 c. miniature marshmallows
1 lg. can crushed pineapple
1 lg. bowl Cool Whip

Mix all together and spoon into mold and chill.

PISTACHIO FREEZE

2 (3 oz.) pkgs. Pistachio Pudding Mix
1 lg. can crushed pineapple
1 can mandarin oranges, drained
1 lg. bowl Cool Whip
1 pint small curd cottage cheese

Mix all ingredients together and freeze.

Delores moses543@isp.com

This is for Pam, who asked for a creamy French Dressing recipe;

1/2 cup ketchup
1/4 cup mayonnaise
4 tablespoons prepared mustard
2 tablespoons sugar
1/4 cup cider vinegar
salt and pepper to taste

Mix really well and keep refrigerated .

Here's one for Thousand Island Dressing:

1/2 pint mayonnaise
1/4 cup milk
3 tablespoons sugar
4 tablespoons sweet pickle relish
4 tablespoons ketchup
2 dashes Worcestershire sauce

Mix well and keep refrigerated.

Hope you enjoy these two recipes as much as we do.

Mary Walter walterm@vnet.net

This is for Doris who is looking for a Peanut Butter Pie recipe. This one has a graham
cracker crust. But I'm sure you could replace that with a regular pie crust. And if you
don't like the low fat ingredients, they can be replaced with full fat.

Peanut Butter Pie

1 c Low-fat Peanut butter
8 oz Low-fat cream cheese
3/4 c Powdered sugar
12 oz Low-fat cool whip
1 8" Graham Cracker crust

Beat the cream cheese until fluffy and add the remaining ingredients. Combine mixture
well and pour into 8" graham cracker crust. Chill for at least 2 hours and serve (it is so
good)

Wendy Hymus wjhymus@rogers.com

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