Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 045, April 3, 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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Hi,

I was wondering if anyone had a recipe for tortilla soup that tasted like the one they serve
at Max & Erma's. Thanks.

Anita

I am looking for an Easter Babka made with Almonds.

Lindy

When you first make these, use all white flour, then gradually add freshly ground (or King
Arthur's brand) whole wheat flour in 1/4 cup increments until you are making these half
white flour and half whole wheat. Although these are called Breakfast Pockets, the filling
can be anything your daughter likes - ham and cheese, ham with egg, hamburger with a
little spaghetti sauce - whatever she likes.

Breakfast Pockets

2 packages Active Dry Yeast -- (1 1/2 Tbs.) ½ cup Warm Water -- 110-115deg ¾ cup
Evaporated Milk -- warm 110-115 deg 1/ cup Vegetable Oil ¼ cup Sugar
1 large Egg
1 teaspoon Salt
3 1/2 cups Flour

FILLING
1 pound Sausage -- or bacon
½ cup Onion -- chopped
2 ½ cups Hash Browns, frozen -- shredded, thawed ½ cup Mushroom pieces -- drained
7 large Eggs -- lightly beaten
3tablespoonsMilk, skim
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Salt
1pinchCayenne Pepper
3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and
2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not
knead) Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over
medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any
excess moisture/grease from mixture. Add the hash browns, eggs, milk and seasonings.
Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm
.Punch dough down, then divide into 16 pieces. On a floured surface, roll each piece into
a 6 or 7-inch circle. Top each with about 1/3 cup filling, then fold dough over filling and
pinch the edges to seal. Place on ungreased baking sheets. Bake at 350 degrees F for
15-20 minutes or until golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one
hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To
re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or
until warmed through, OR place individual pockets, wrapped in paper towels in the
microwave, and cook on high heat for 2 - 3 minutes our until warmed through.

If you don't do yeast dough, try the following:

Homemade Poptarts

These can actually be filled with a variety of things but will need to be refrigerated if you
use anything but jam in them.

4 cups Flour
1 ¾ cups Vegetable Shortening
2 tablespoons Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Egg
1 teaspoon Vinegar
½ cup Cold Water
16 tablespoons Jam -- divided

Cut flour and shortening together with pastry blender or two butter knives, until completely
blended (mixture will resemble crumbs). Add sugar, baking powder, salt, egg, vinegar and
cold water. Mix with hands until mixture forms a ball. Wrap in plastic wrap and refrigerate
for 30 minutes. Divide dough into fourths, refrigerating the portions you are not working
with yet.

Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles using a
sharp knife .It is helpful to make a template the size you wish your poptarts to be, from
cardboard or heavy plastic, so they will be a uniform size. Spread on tbsp. jam on one
half of the rectangles, leaving a half inch or so on the edges without jam. Cover with the
other half of the rectangles. Crimp edges with a fork. Bake at 350 degrees F. for
12 - 15 minutes or until the pie dough is evenly browned and cooked through. Cool
completely and place into zip baggies for storage until you are ready to eat them. Repeat
with remaining dough and jam until it is all completed.

Variation: Glaze poptarts with a simple glaze made from powdered sugar, milk and vanilla
extract. Be sure to let glaze dry hard before placing poptarts into storage baggies.
Copyright: "(C)2000, Kaylin White/Real Food for Real People"

I also have a couple of 'Breakfast Cookie" recipes if anyone would like them.

Mary           D_bnight@yahoo.com

In response to Sarah's request for a shrimp dip w/red sauce . . . you can make this by
simply softening a block of cream cheese, cover with tiny shrimp, then pour red cocktail
sauce over it. If you want softer, different shape, mix the shrimp into the cream cheese,
and shape or thin with milk as desired. Be sure to buy/use good cocktail sauce.

rayehawk@ephtech.com

This is for Sarah. There really is no recipe for this. I coarsely chop canned shrimp and
fold it gently into an 8-ounce package of softened cream cheese. Roll the mixture into a
ball and wrap in plastic wrap. Refrigerate. Take out of the refrigerator to warm up a bit.
Place the ball on a round plate... with a lip... and pour Hoffman House cocktail sauce over
the ball. It MUST be Hoffman House. I've tried it with other cocktail sauce brands... not
the same. Serve as a dip with small crackers. Enjoy.

Joanne in Minnesota        arzigman@comcast.net

Sarah:

This is a easy recipe that I bring to work for pot luck meals. The proportions can be varied
depending on your taste preferences. The canned shrimp can be found near the canned
tuna fish at the grocery store.

Sharyl                sjbfidoten@comcast.net

Shrimp Ball

1 (8 oz) package cream cheese
1 small can shrimp
1 Tbsp. grated onion
1 Tbsp. lemon juice

Mix together until well blended. Roll mixture into a ball. Cover and refrigerate overnight.
Prepare cocktail sauce below and refrigerate.

Cocktail sauce

1 cup catsup
2 Tbsp Worcestershire sauce
Horseradish, to taste

Mix cocktail sauce until well blended. Pour over shrimp ball before serving. Serve with
crackers.

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