Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 046, April 5, 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 son weighing only 128 at 6'1" has gone through a tonsillectomy, adenoidectomy, and
has had bone taken out of his nose (The bone grew wrong, causing frequent nose bleeds
that lasted sometimes for days off and on.) He is on a liquid diet. Help!!! Other than
bananas ice-cream and milk, I am a little at a loss. The doctors want him to have lots of
calories, but not too much milk (because it can cause mucus).

janeeeckert@yahoo.com

Note from Kaylin: Please send replies directly to Jane as well as to RF4RP so we can
share with others who may need liquid diet ideas. Thank you.

I just joined a dinner group that meets once a month and each person is required to bring
enough ingredients of their chosen recipe to make 6 meals. Anyhow, other than the
obvious Lasagna, I am wondering if anyone has a good dinner recipe that freezes well. I
am also interested in recipes that can have ingredients added at the time it is cooked as
long as most of the prep work was done before they went into the freezer. Any
suggestions would be greatly appreciated

Debbie

Note from Kaylin: The type of recipe you are looking for is called O.A.M.C. (Once A
Month Cooking) and they are included in RF4RP every Wednesday. I encourage you to
take a look through the archives at issues sent previously, as well as to look at the
RF4RP O.A.M.C. pages. at    www.realfood4realpeople.com/oamc.html    Enjoy!

This is an authentic Ukrainian recipe. See the modifications at the end for Almond Babka.

Traditional Easter Babka
from: Traditional Ukrainian Cookery by Savella Stechishin

1 c milk
1/2 c flour
2 tsp sugar
1/3 c lukewarm water
3 pkgs dry granular yeast
10 to 12 egg yolks
2 whole eggs
1 tsp salt
1 c sugar
1 c melted butter
2 tsp vanilla extract
grated rind of one lemon
5 1/2 to 6 cups sifted flour
1 c or more raisins, if desired
1 egg
2 Tbsp milk or water

Bring milk to a boil and remove from heat. Add hot milk to flour gradually, beating
thoroughly until smooth and free of lumps. Cool to lukewarm. Dissolve sugar in lukewarm
water and add yeast. Let stand until bubbly. Combine with the milk-flour past and beat
well. Cover and let stand in a warm place until a light, bubbly sponge is formed. Beat the
egg yolks and the eggs together, along with the salt; add the sugar gradually and
continue beating until mixture is light. Beat in the melted butter, vanilla and lemon rind.
Combine this mixture with the sponge and mix well. Add enough flour to make a very soft
dough and knead it in the bowl by working it up and over for about ten minutes. The
usual method of kneading does not apply to babka dough. Babka dough is very soft and
thorough kneading is essential to develop its elasticity. If raisins are used, they should
be added after dough is kneaded. Cover and let rise in a warm place until doubled in bulk.
Punch down, knead a few more times, cover and let rise again. Prepare tall round baking
pans by buttering them generously with soft butter and sprinkling them lightly with fine
bread crumbs. (Large tube pans may be used but traditionally tall cylindrical pans are
used.) Fill the pans one-third full. This is very important. Cover pans and let dough rise in
a warm place until dough reached brim of pan. Brush the top of the dough with a beaten
egg diluted with 2 Tbsp of milk or water. Bake in a 375 deg. F. oven for about 10 minutes;
then lower temperature to 325 deg. F. and bake for about 30 minutes; then lower
temperature to 275 deg. F. and continue baking for 15 to 20 minutes longer. (The length
of baking period will depend on the size of the loaves.) If necessary, cover the loaves with
foil to prevent tops from scorching. Babka dough is very delicate and temperamental. It
should be baked at a moderately high temperature at first to puff up and form a firm crust,
and then the temperature should be lowered because the dough is very rich and scorches
easily. Remove baked loaves from oven and let them stand in their pans for 5 to 10
minutes. Tip each loaf very gently onto a cloth covered pillow. Do not cool loaves on a
hard surface. This is extremely important as careless handling of a baked babka may
cause it to fall or settle. As loaves are cooling, change their position very gently to prevent
settling.

For Almond Babka: Follow the above recipe but add one or more cups of blanched
chopped almonds. Reduce the vanilla to 1 tsp and add 1 tsp almond extract.

Babka is always sliced in rounds across the loaf. The sliced bottom crust (first cut made)
serves as a protective cover and is put back to prevent the loaf from drying out.

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

M. Norville Jackson, MS asked for a recipe with cranberry sauce and meatballs. Not sure
it this is it, but one of my favorites

Sweet and sour meatballs

1 bag frozen Swedish meatballs
1 can cranberry sauce
1 bottle honey BBQ sauce
1 can chunk pineapple, drained and reserve the juice
1 onion chopped in course chunks
1 green pepper or yellow or whatever, chopped in course chunks

Place meatballs in a crock pot. Chop up cranberry sauce, add to crock over meatballs.,
add, BBQ sauce and pineapple juice, onions and peppers. Stir to combine. Set crock on
low for 6 hours or so. Just before serving stir well, add pineapple chunks. Serve over rice
or as appetizers!

Caryn Quaker           c_quaker@yahoo.com

For M. Norville in Jackson, MS. This came from an unidentified member of another group
to which I subscribe. Hope this helps.

Cranberry Glazed Meatballs
Makes 100
Prep Time 40 minutes
Ready in 1 hour and 10 minutes

MEATBALLS
5 lbs of ground beef
1 2/3 cup finely chopped onion
1 2/3 cup unseasoned dry bread crumbs
1 2/3 tsp salt
7/16 tsp pepper
7 eggs, slightly beaten

SAUCE
1 ½ cups of chili sauce
1 cup jellied cranberry sauce

Heat oven to 375 degrees. In a large mixing bowl, combine all meatball ingredients, blend
well. Shape into 1-inch balls and place on an ungreased, 15 x 10 x 1 baking sheet. Bake
at 375 for 25 - 30 minutes or until meatballs are browned and no longer pink in the center.

Meanwhile, in a large saucepan, combine sauce ingredients and blend well. Bring to a
boil over medium heat. Reduce heat to low and simmer for 5 minutes, stirring
occasionally. Add meatballs to sauce, stir gently to coat, cook over medium heat for 5
minutes, or until thoroughly heated, stirring occasionally.

Anita Duncan        amdthequeen@hotmail.com

This is a recipe I make often---family and guests both like it.

Cranberry Meatballs

1 can whole berried cranberry sauce
2 small containers tomato paste
1 kilo chopped meat
½ cup bread crumbs
salt, pepper to taste

Heat the cranberry sauce and tomato paste in a saucepan over low heat (so it doesn’t
burn). Mix the meat, bread crumbs and the salt and pepper together and make mini
meatballs. Add to the sauce and cook covered until done-about 30 minutes. Serve over
rice. 6-8 servings

Karyn     Jerusalem, Israel          karyn@ercg.co.il

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