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   Volume 8, Issue 038, March 20, 2006        

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

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Dear Subscribers,

I want to tell you all that on March 16th my grandson John Louis arrived in this world at 8:01pm weighing 6 pounds, 3 ounces and 19 inches long!  Today's issue is dedicated to him and his proud parents John & Mandy!  Louie is sure a cutie and we are so glad to have him in our family!

Kaylin
 

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And Here Is Today's Recipe!

*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!

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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!

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Hi to ALL!

I love reading all of your ideas and suggestions. I have a recipe request. Years ago at a
party I saw/ate a shrimp dip that was concocted with shrimp and cream cheese, formed
into a ball and then had some kind of red sauce (prob. cocktail sauce) poured over it.
Does anyone have a recipe for this? Thanks!

Sarah

I would like a recipe using cake mixes to make the large muffins. This is the best recipe
list. So many, I have used to prepare meals during harvest time.

Virginia
 

These are for Dot who asked for some Mexican desserts. They are delicious and can be
made ahead of time. Enjoy!

Pam           smithypam@yahoo.com

Brown Sugar Pralines
Makes 24 pieces

2 cups packed dark brown sugar
1 cup light cream
2 Tablespoons butter or margarine
2 cups pecan halves or pieces

In a 2 qt. saucepan combine sugar and cream, mix well. Bring to boiling over medium
heat, stirring constantly. Cook and stir to soft ball stage (238 degrees F on a candy
thermometer). Remove from heat; add butter. Stir in pecans. Beat about 1 minute or till
candy just begins to lose its gloss. Drop by tablespoons onto waxed paper, shaping into
patties with back of spoon. If the candy becomes too stiff to drop, add a little hot water
to make the right consistency.

Coconut Custard
Makes 8 to 10 servings

1/2 cup sugar
1/2 cup water
3 inches stick cinnamon, broken up
1 3.5 ounce can flaked coconut
3 cups milk
4 eggs
1/4 teaspoon vanilla
1/2 cup whipping cream
2 tablespoons toasted slice almonds (optional)

In an uncovered 2 qt. saucepan simmer sugar, water and cinnamon for 10 minutes.
Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or till
syrup is nearly absorbed, stirring frequently. Stir in 2 1/2 cups of the milk; cook till
mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the
hot mixture into egg mixture; return to saucepan. Cook and stir till mixture thinken
slightly but does not boil. Stir in vanilla. Turn into a 1 1/2 qt. bowl or individual serving
dishes; chill. Whip cream; mound onto pudding. Garnish with almonds, if desired.

Mexican Wedding Cakes
Makes 36 cookies

1 cup butter or margarine
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup finely chopped pecans
1/8 teaspoon salt
More powdered sugar for rolling cookies

Cream butter, 1/2 cup powdered sugar, and vanilla. Combine flour, pecans, and salt. Stir
into butter mixture. Shape dough in 1-inch balls. Place on ungreased baking sheet.
Bake in 325 degree F oven for 20 to 25 minutes till ightly browned. Roll warm cookies in
powdered sugar. Cool on wire racks, then roll again in powdered sugar. Sprinkle with
additional chopped pecans, if desired.

Hi Kaylin,

One of your readers requested a recipe for a Polynesian dinner. Here is mine. It is all
you need and can be increased to any size you like. It is a Dutch East Indies dish, called
Rijstaffel, or "rice table." I have served it many times for large gatherings, and everybody
loves it.

Shalom, from Spike the Grate           spikethegrate@hotmail.com

RIJSTAFFEL

One day before you plan to serve, steam 9 cups of long grain white rice. After it has
cooked and cooled, place in the fridge, and take out while preparing the sauce on the day
you will serve it.

6 boneless, skinless chicken breasts
12 cups (3 quarts) coconut milk (see note below)
4 tbsp butter
2 cups finely chopped onion
6-inch length of ginger root, grated
1/2 tsp chopped garlic
4 tbsp flour
4 tbsp cornstarch

(Note: if you do not have coconut milk, use regular milk plus 3 cups coconut;
scald milk, add coconut, refrigerate for 2 hours or longer.)

On serving day:
Rinse chicken and pat dry with paper towels. Put into greased or sprayed baking dish
(or pan) and bake at 350 deg. F. for about 30 minutes, or until just done. Cube the
chicken, and set aside while finishing the sauce. Heat coconut milk. In a skillet, melt
the butter and sauté the onion. When the onion has reached the point of transparency,
add ginger root and garlic. After that has cooked awhile, add all but 3/4 cup of the
coconut milk. Combine the reserved coconut milk with the flour and cornstarch, then add
it to the combined ingredients. Cook and stir the sauce until it is hot and thickened.
Strain the sauce and divide into two clean pots. Add the baked and cubed chicken to
one of the pots. Reheat the rice. This is easiest served cafeteria style. Have the rice pot
and the sauce with chicken pot at the beginning, just by the pile of plates. Line up the
condiment dishes, each one, of course, with small serving spoons, forks, or whatever you
have. Put the sauce without chicken at the end of the line. Put maybe 1/2 cup rice onto
your plate, smooth it across the plate, and cover it scantily with about 1/4 cup of the
sauce with chicken. Put little piles of the condiments you like onto the rice/sauce, and
then cover it all with some of the sauce that has no chicken in it.

Condiment list follows:
onion rings
sieved hard-cooked eggs
grated peanuts
toasted almonds
cashews
grated coconut, toasted
avocado, chopped, with lemon juice to prevent rusting
grated carrots
sliced radishes
sliced green onions
dried apricots, chopped
dates, snipped
pistachios,
fresh berries (in season)
grated cranberries with orange juice
sliced ham, and pork, chopped
sliced turkey, chopped
sliced barbecued pork (like Chinese), chopped
deep-fried and diced sweet potatoes
chopped candied cherries
sliced radishes
relish
chutney
raisins, dark and golden
craisins (dried cranberries)
preserved ginger (not raw ginger root or ground ginger)
kumquats
halved fried bananas
mixed pickles
shrimp
mushrooms sliced
dried bananas
pineapple chunks, drained and chopped
mandarin oranges, in segments cut in half
bay scallops (the small ones) (or big ones, diced), breaded and deep fried
chopped bell peppers (all colors)

For Laurie:

Chicken Caesar Salad

1 pound romaine lettuce cut into bite-size pieces
12 ounces cooked chicken cut into thin strips
1 clove of garlic, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
1/4 cup Parmesan cheese
Garlic toast croutons

In a large mixing bowl, add garlic, lemon juice, Dijon mustard, Worcestershire sauce,
anchovy paste, salt and pepper; use a whisk to blend. Slowly whisk in olive oil until
mixture thickens. Add lettuce and Parmesan cheese to dressing; toss. Put the salad into
serving bowl and put the chicken strips and croutons on top. Garnish with Parmesan
cheese curls and serve. Yield: 4 servings

Jack Poulter On an Island in the Pacific            jpoulter@islandnet.com

Hi,

This is for Diane looking for creamy cabbage. I have used this recipe for years and my
family likes it. I have also doubled the recipes and have taken it to pot luck dinners.

Becky            Becca1365@aol.com

Creamy Cabbage Casserole

˝ head chopped cabbage
1 small chopped onion
3 tablespoons butter
3 tablespoons flour
1 cup milk
˝ cup shredded co-jack cheese
Buttered bread crumbs or crushed rice krispies

Cook cabbage and onion in boiling salted water until tender. Drain well. Melt butter in a
saucepan. Stir in flour until blended. Slowly stir in milk, whisking over medium heat until
thick and smooth. Add cheese and stir until melted. Combine cheese sauce with
cabbage mixture. Pour into a casserole dish. Top with bread crumbs or crushed rice
krispies (buttered). Bake at 325 degrees for 20 minutes until lightly browned and bubbly.

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