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   Volume 8, Issue 034, March 6, 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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In a past issue of Real Food you had a recipe in it for Lemon Chicken. I had saved that
recipe but due to a great computer crash I lost it... Is it possible to get that recipe again.
I so much love lemon chicken. Thank you!

Kim

Hi!

I need recipes for a Polynesian dinner. Can anyone help me? I am thinking simple
things that would not be too tough to make. Thanks for your help!

Georgia

Here's a recipe in response to Alice's request.

Libby             foodfan@sbcglobal.net

* Exported from MasterCook *

Mexican Creamed Cornbread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons bacon drippings
2 large eggs
1/4 cup canola oil
1 cup buttermilk
1 small can chopped green chiles
9 ounces canned creamed corn
2 tablespoons finely chopped pimientos
1/4 cup finely chopped onion
1/2 cup sour cream
1 cup yellow cornmeal (white cornmeal is fine if
you don't have yellow)
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 1/2 cups grated -- sharp cheddar
cheese

Preheat oven to 400°F. Put the bacon drippings in a 10-inch cast iron skillet or dish or
pan of approximate size. Place skillet in oven to heat while you mix the batter. In a
medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles,
creamed corn, pimientos, onion and sour cream. In a separate, large bowl, combine the
cornmeal, flour, salt, baking powder, and cheese. Stir until thoroughly blended.
Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough
to blend everything. Remove skillet from oven, and pour batter into hot drippings. It should
sizzle. Bake at 400°F for 30 minutes or until brown on top. From The Texas Cooking
Recipe Of The week.
- - - - - - - - - - - - - - - - - -

Alice asked for a recipe for Mexican Cornbread. This is the best one I’ve ever made. I
always have some in the freezer, just bake in muffin tins for easy serving.

Texas Corn Bread

3 cups cornbread mix
2 ½ cups milk
½ cup oil
3 eggs, beaten
3 tablespoons sugar
1 large onion, diced finely
1 cup cream style corn, drained
3 ounces canned jalapeno peppers or chilies
1 ½ cups cheddar cheese, grated

Mix together cornbread mix and sugar. Combine milk, oil, eggs and corn together and
add to dry ingredients. Gently stir in onion, peppers and cheese. Place in a 13 x 9 x 2”
pan that has been sprayed with a non-stick spray. For decoration (and added heat) place
jalapeno pepper rings on top of cornbread before baking. Bake at 375° for 35-40 minutes.

Gail in Maiden                craftyangel58@charter.net

My name is Allyson and I've been reading for a couple of weeks now. Yum! You guys
have some GREAT ideas! I wanted to share two recipes with you, for food that is a real
favorite around the house. These are "Zone Perfect" friendly recipes, which means they
come out about (though not exactly) 30% protein, 30% fat and 40% carbohydrates.

Hungarian Goulash

You can use beef or chicken broth for this, but if you want to do it traditionally...

pork neck bones
spices to taste
3 onions
2 to 4 lbs lean pork
2 cups carrots (coined or halved baby)
good Hungarian paprika (do NOT use cheaper paprika)
3 potatoes
1 small bag peas

Put the neck bones in a large stock pot and cover with water. Add one whole onion,
quartered, skin on. Bring to a boil, then lower heat to simmer. Simmer for several hours
(overnight is okay, if you don't have small kids or nosey husbands lol). Add salt, pepper,
and garlic to taste. If you used large carrots, you can also throw in the skins that you
peeled off (since this is just for the stock, it's all strained out).

Cut up your pork into one inch cubes. Dice up the remaining two onions (no skins) and
ready your carrots. When the stock is done, skim off any foam (that sometimes happens
when the marrow comes out of the bones) and strain into a secondary container.

Brown the pork in the soup pot in a little bit of olive oil or lard (lard is traditional but very
bad for us; olive oil is a good fat). Add the onions and cook until soft. Add paprika in large
amounts, until the contents of the pot are pretty much red. Beware, true Hungarian
paprika has heat, and is NOT just red food coloring like the American versions.
This is not going to be a flavorless soup. On the other hand, you won't have flames
shooting out your ears, either, so don't panic.

Add your soup stock and the potatoes (cut into bite-size pieces) and peas. The result
should be a dark red soup. Bring it to a light boil, then simmer until the potatoes are soft.
The soup is now ready to serve, although you may want to add home-made noodles.

The noodles are made by taking a cup of flour and pouring it onto a clean surface. Crack
one egg into a dent in the middle, and sprinkle a small amount of salt in it. Use a fork to
scramble the egg, and then mix it with the flour. When you have a good, stiff dough, grate
it through a spetzle maker or pinch off small pieces and drop into the soup. They should
be pea sized, basically. They take maybe five minutes to cook.

Serve this with warm crusty bread if you like.

Hungarian Chicken Paprikash

a few strips of bacon, cut into inch size pieces
2 medium onions, rough chopped
1 chicken cut up, or 2 to 3 pounds of chicken thighs, bone in
good Hungarian paprika
chicken broth (usually 1-2 cups, but depends)
mushrooms, fresh (we like button but any kind will do)
one cup of sour cream
cabbage, any kind, shredded

In the bottom of a large soup pot, put the bacon pieces. Cook on medium high heat until
they are cooked but not yet crisp. We're using the bacon grease instead of the lard the
original recipe called for... not good fat, but it's such a small amount and adds so much
flavor that it's a good trade-off. You *can* use olive oil instead, if you prefer.

Throw in your onions, and cook until clear. Add the mushrooms at the same time. If the
pot dries out, add a drizzle of the chicken broth (but don't drown it). When the onions are
ready, layer your chicken, and brown it a bit if you can (don't panic if your pot is too full...
that's what usually happens to me). Cover the whole thing with the paprika until your
chicken (and everything else) is red. A dash of salt and pepper is fine.

Add chicken broth until the chicken is half way covered (the top should of the chicken
should be dry). Simmer on medium low heat until the chicken is cooked. This should be
covered with a lid for most of the process, but you can take the lid off for the last half hour
or so. It takes about 2 hours to cook right. You'll know it's ready when the chicken is
falling off the bones. Stirring from time to time is fine, too, although you don't have to.

Meanwhile, take a second large pot and put either butter (if you want to be bad) or
chicken broth in the bottom. Add your shredded cabbage a bit at a time, until it's all
stuffed in there. The pot should be full to start, but it will reduce down to a mushy
substance by the end. Keep stirring this one every 15 minutes or so. Add more broth as
needed. Eventually, this will cook down into a very soft, yummy mass of cabbage.
You can add a dash of soya sauce to it for flavor, or some worstechire sauce, or throw a
bit of seasoning salt on top.

When your chicken is ready, remove it to a serving platter, and scoop out as much of the
onions and mushrooms and such as you can. Then, mix together sour cream and the
remaining liquid. The BEST way to do this is to put the sour cream in a mixing bowl and
slowly add the broth, otherwise you can end up with the "gravy" being too liquidy. Pour
some of this "gravy" over the chicken, and serve the rest on the side.

This can be served with rice, potatoes, or noodles. We like it on a bed of egg noodles,
around here.

Allyson Sands           ally@cyberpaladin.com

This is a great scone recipe for Rae. It is a Tupperware recipe that works every time. I
know because I am a hit and miss cook and I haven't had a failure with it.

3 cups self raising flour (this has baking powder already added)
1 1/4 cups thickened cream
1 can good quality lemonade (eg. 7 Up)

Preheat oven to 400F. Mix all ingredients together till flour is mixed in without
over beating as this makes the scones tough. Place mixture on floured board, it will be
sticky. Cut into either squares or circles, whichever you like and place on greased
baking tray. Use all the mixture at once as they will not rise if you leave it till the first
batch is cooked. Cook for 15 minutes until golden brown and cooked through. Best
eaten while still warm with cream and strawberry preserves.

Enjoy

Erin in Sydney, Australia       eblackau@yahoo.com.au

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