Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 043, March 30, 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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My mother-in-law still talks about the awesome chicken meatloaf she had in the hospital
the day my husband was born in 1970. Does anyone out there have a recipe for meatloaf
using ground chicken or turkey? I'd love to find her a recipe that is just as good or better.
Thank you.

Lena

Dear Kaylin,

I really look forward to and enjoy the newsletter and recipes everyday. Would you or any
of your subscribers have a recipe for Raisin Tea Cake? Thanking you in advance,

Missy

For cupcakes, start checking after 25 minutes until cupcake tests done with a toothpick
or skewer (comes out clean) or 35 minutes for giant muffins. Although the Banana
Bread and Cranberry Orange Bread call for baking in a loaf or bundt pan, I see no reason
you couldn't make muffins out of these. Also, I don't see why you couldn't adapt any
regular muffin or sweet bread recipe to be made with cake mix. Just add whatever makes
it special to a cake mix plus the ingredients called for on the box. For pumpkin muffins,
use canned pumpkin to replace the liquid, add appropriate spices and eggs to make a
reasonable consistency with a white or yellow cake mix.

Banana Bread
Makes 1 loaf (8 slices)

1/2 of yellow cake mix or 1 "jiffy brand" mix
2 mashed bananas
1/4 cup milk*
1 egg*
1 tsp banana flavoring
chopped nuts (optional)

Mix all ingredients. and pour into greased loaf pan. Bake at 350 for 1 hr. or until done.

*Low fat version
1/4 cup egg substitute
1/4 low fat or skim milk
omit nuts
Spray pan with cooking spray (Pam)

Pumpkin Mini-Muffins
(but I don' see any reason you couldn't make regular or giant muffins from this recipe)

1 box
Yellow Cake mix -- (any brand)
3 Eggs
1/2 cup Vegetable Oil
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Vanilla
20 ounces Pumpkin -- (1 can)

Topping:
3 ounces Cream Cheese -- (softened)
3/4 cup Butter or Margarine -- (softened)
1/2 teaspoon Vanilla
1 tablespoon Milk
2 cups Powdered Sugar

Muffins:
Preheat oven to 350 degrees F. In a large mixing bowl, mix together all ingredients until
well blended. Fill paper-lined miniature muffin tins 2/3 full of batter in each liner. Bake 13 -
15 minutes or until golden brown.

Topping:
In a medium mixing bowl, cream together butter and cream cheese. Beat in vanilla and
milk. Gradually add powdered sugar until frosting is desired thickness.

Apply topping to cooled mini-muffins. Flash freeze muffins by placing them on a cookie
sheet and placing cookie sheet in freezer until muffins have frozen.

Package muffins in freezer containers, making certain to place a sheet of waxed paper
between layers to prevent sticking. Do not thaw muffins in container-place them on a
cookie sheet and thaw at room temperature at least one hour before serving.

Cranberry Orange Bread

1 box yellow or white cake mix
1 c orange juice (or amount of water called for on box) applesauce to equal oil eggs (called
for on box) ½ tsp vanilla and ½ tsp almond extract
1 Tbls grated orange peel
1 cup cranberries
1 cup nuts (optional)

Coarsely chop cranberries, then simmer cranberries in orange juice for about 7 or 8
minutes. Strain, reserving orange juice. Add enough more orange juice to equal amount of
liquid called for in cake recipe. Preheat oven to 350 degrees. Spray bundt pan or 2 loaf
pans. Sift cake mix. Add all ingredients except cranberries and nuts. Beat on low speed
2 minutes and high speed 3 minutes, scraping sides. Stir in cranberries and optional
nuts. Top with Crumb topping if desired. Bake for time called for on cake box. Check with
toothpick. May require additional 5-10 minutes.

Crumb topping (Optional but very good)

½ cup butter
½ cup quick cooking oatmeal
1 tsp cinnamon
1 tsp vanilla

Blend softened butter, oatmeal and cinnamon together then add vanilla and blend it in.
Using a fork, shred the mixture and sprinkle over unbaked cranberry bread.

Mary           D_bnight@yahoo.com

I am not a pizza professional, but I was watching Good Eats, on the food network the
other night and Alton Brown was making pizza. He specifically said, that if you roll
out, stretch out your pizza, (and he recommended stretching by hand to get the lip on the
outside.) and it springs back smaller, to let it sit about five minutes and rest on the
counter, then go back and do it again. (this he said gives the dough time to develop
gluten). Hope it helps.

Krista Ballard          petcounsel@earthlink.net

Here is a very good vegetable salad recipe. It makes you want to eat your vegetables. I
make it for holiday dinners and also for just my husband and I. When serving it at
dinners, I use a slotted spoon to take the vegetables out of the dressing and put them in
a serving bowl.

VEGETABLE SALAD

1 can (14.5 oz.) cut green beans, drained and diced
1 can (15 oz.) Lesueur small early peas, drained
1 can (11 oz.) white shoe peg corn, drained
1 jar (2 oz.) diced pimientos
1/2 green pepper, chopped fine
2 stalks celery, chopped fine OR 1 tsp. celery flakes (I use the celery flakes)
1 small onion, chopped fine
1/4 tsp. salt

Dressing:
1 1/2 C. sugar
1/2 C. red wine vinegar
1/2 C. oil
1/3 C. water
Bring to a boil and cool.

Mix vegetables and salt in a bowl. Pour cooled dressing over vegetables and stir to mix.
Cover and refrigerate. This tastes better if made the day before serving.

Carol in Illinois            lkacja59@msn.com

This is for Beth, who is looking for a hot chicken salad recipe. I don't know if this is
exactly the one she is looking for, but it is delicious.

Beth              kbdoolin@msn.com

CALIFORNIA HOT CHICKEN SALAD

3 c. cubed, cooked chicken or turkey
1 can (10 3/4 oz.) cream of chicken soup
2 hard cooked eggs, chopped
1 c. chopped onion
1/2 c. sliced water chestnuts
1/2 c. mayonnaise
2 tbsp. lemon juice

Mix ingredients, spread in 9x9 baking casserole dish. TOPPING:

1/2 c. slivered almonds
3/4 c. crushed potato chips
3/4 c. crushed corn flakes

Combine almonds, potato chips and corn flakes. Sprinkle crumb topping on chicken
mixture. Bake at 350 degrees for 30 minutes.

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