Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 050, April 18, 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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I would like recipes for a small ice-cream maker. Mine has a bowl which is to be stored
in the freezer overnight. Cold ingredients are added to the bowl and then the motor is
attached for processing. It will hold up to a quart of ingredients. The recipe book that
came with it is not very good, in my opinion, and lists some strange ingredients like
vanilla essence. I would especially like low-fat ones if any are available. TIA. Enjoy this
ezine.

J & B Jones

Thanks so much for the mayonnaise cake recipe. It really brought back some great
'growing-up' memories. In fact it brought back a memory of a Pepsi or Coke cake that
was popular at about the same time. Does anyone happen to remember and have the
recipe for such a cake as the Coke cake or Pepsi cake? Thanks So Much!

K. A. Montgomery

For Lou who is looking for a White Chili recipe. We love this at my house.

Servings: 4

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chiles
1 jalapeño pepper, diced, Remove seeds and stem
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese
Sour cream

1. Heat olive oil in a large pot over medium heat.
2. Add chicken and onions to pot and sauté for 8 minutes. (Note: Cook until chicken is
tender.)
3. Mix in chicken stock, oregano, cilantro, cayenne pepper, cumin, chiles, and jalapeño
pepper. Reduce heat. Simmer for 15 to 20 minutes.
4. Add cannellini beans. Simmer for 10 minutes. Garnish with green onions, shredded
cheese, and sour cream. Serve with cornbread.

Amount Per Serving
Calories: 369 Total Fat: 10.3g Cholesterol: 81mg Sodium: 802mg Total Carbs: 28.7g
Dietary Fiber: 6.3g Protein: 39.9g

Wendy           wjhymus@rogers.com

For Debbie, here are some freezer meals. There is also a website called 30 Day
Gourmet Cooking that you might find helpful.

Delicious Chicken Bake

Recipe By: Real Food for Real People
Serving Size: 8

2 pounds Chicken, skinless light meat
¼ cup Vinegar
2 tablespoons Tabasco Sauce
10 ½ ounces Cream of Mushroom Soup, condensed
½ cup Water
3 tablespoons Flour
8 ounces Mushrooms -- sliced
¼ cup Butter or Margarine
2 cloves Garlic -- minced

Preheat oven to 350 degrees F. Arrange chicken in casserole pan. Pour vinegar
over chicken pieces, followed by Tabasco sauce. Whisk cream of mushroom soup, water
and flour until smooth; pour over chicken. Sauté mushrooms in butter and garlic for three
minutes. Add mushroom mixture to cover chicken in casserole. Bake uncovered for 65
minutes or until chicken is done and gravy is has thickened.

To freeze for later use: Place chicken in pan and add other ingredients as directed above.
Cover, label and freeze up to six months. To cook, thaw overnight in refrigerator and
bake according to directions above.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 239 Calories; 11g Fat (40.4% calories from fat);
28g Protein; 7g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 455mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other
Carbohydrates.

FARMER’S CASSEROLE

6 c frozen shredded hash browns
1 c shredded pepper jack or cheddar cheese
1 c fully cooked ham or Canadian bacon
1/4 c sliced green onion
4 beaten eggs or egg substitute equivalent
1 12 oz can evaporated milk
salt & pepper to taste

Grease 9x13 baking dish. Layer potatoes, cheese, ham, green onions. Combine eggs,
milk, salt & pepper. Pour over potato mixture. Freeze. Thaw. Bake, uncovered, @ 350,
40 - 45 minutes unless chilled; 55 - 60 minutes if chilled, or until center appears set. Let
stand 5 minutes before serving. Makes 12 servings.

Noah’s Casserole (great make-ahead casserole)

2 c. elbow macaroni
2 cans cream of chicken soup
2 c. diced cooked chicken
2 c. diced ham
2 c. favorite cheese, diced
2 soup cans milk
2 c. Durkee fried onions

Mix soup and milk until smooth. Put elbow macaroni in 3 quart casserole dish. Stir in
soup mixture. Add chicken, ham and cheese. Cover and refrigerate overnight. Bake,
covered, at 350 for 1 hour. Uncover and bake an additional 10 minutes. Remove and top
with fried onions. Bake an additional 4-5 minutes, or until onions are browned.
For added color and nutrition, add 2 c. chopped broccoli.

Missionary Delight

1 # ground beef
½ onion, chopped
½ c. brown sugar
¼ c. ketchup
2 T. vinegar
salt & pepper to taste
1 large (3 #, 5 oz.) can pork & beans

Brown beef with onions, drain off excess grease. Add remaining ingredients and heat
through.
Note: This makes a great camping meal as well. Brown the meat ahead of time and put
everything except the beans in a Ziploc bag. This mix also freezes well. Don’t add beans
until mix has been thawed. Makes a great OAMC meal.

I have lots of other freezer recipes. If anyone wants them, please send me an email with
the words "freezer cooking" on the subject line and I will be glad to share my recipes with
them.

Beth        kbdoolin@msn.com

This is for M. Norville who asked for a meatball recipe that contains cranberry sauce. I
usually make these for holidays and special occasions and there are few leftovers.

Elaine           Pntra4x2@aol.com

MEATBALLS

2 lbs ground beef
1 c. bread crumbs Mix and form meatballs
1 pkg. Lipton onion soup mix
3 eggs

Mix all of these together for sauce:
1 bottle Heinz chili sauce
1 bottle water (chili sauce bottle)
1 can whole cranberry sauce
1 can sauerkraut, [ 1#] drained
1 c brown sugar

Pour sauce over top of meatballs and bake uncovered at 350 degrees for 1 1/2 to 2 hours.

I don't know if this is similar to what they serve at Max & Emma's but I got this recipe
from my daughter and it is very good.

Tortilla Soup

1 lb chicken diced or 1 lb hamburger crumbled.
1 onion diced small
2 cloves garlic, diced fine
2 cans chicken broth (approximately 4 cups)
1 small can diced green chilies
1 small can green enchilada sauce
1 8 oz can tomato sauce

Garnish

Finely diced onion
Diced tomato
Diced avocado
Diced cilantro
Grated cheese
Crushed tortilla chips

Brown chicken or hamburger. Add onions when meat is about half done. Add garlic when
meat is done, onions are cooked but not browned. Saute for another minute or two. Add
chicken broth, diced green chilies, small can green enchilada sauce and tomato sauce.
Simmer until flavors have blended, about 15 minutes. Serve garnishes in small bowls and
let everyone add their own and then ladle hot soup over garnishes. Serves 3 to 4 as a
main dish, 6 as a starter.

Mary         D_bnight@yahoo.com

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