Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 056, April 28, 2006        

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

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*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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Hi all!

I LOVE pink lemonade, especially the Country Time dry mix. I was wondering if anyone
had a recipe on how to make it, preferably a dry mix, but wouldn’t have to be. Just a
note… I’m in Easter Europe, so we don’t have frozen concentrate to use in a mix.
Thanks!

Lydia

My husband's friend is asking me to make an ATOMIC CAKE. I have looked all over and
have been unable to find a recipe or description. Any ideas would
be appreciated. Thank You!

Amy

Hey-o Alene,

This recipe includes the coconut shrimp and a dipping sauce. Yummy!

Coconut Shrimp

2 quarts vegetable oil for frying
10 oz orange marmalade
3 Tbsps prepared horseradish
3 Tbsps prepared mustard
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp paprika
1/4 tsp curry powder
1/8 tsp salt
1/8 tsp cayenne pepper
1/3 cup beer
1 lb large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour
8 oz unsweetened flaked coconut

Heat oil in a deep fryer to 375 degrees F. In a small bowl, stir together marmalade,
horseradish and mustard; set aside. Combine 3/4 cup flour, baking powder, paprika, curry
powder, salt and cayenne. Stir in beer. Dredge shrimp in 1/4 cup flour, dip in beer batter
and roll in coconut. Fry shrimp in hot oil until golden on both sides. Drain briefly and serve
with reserved dipping sauce.

Cariad        cariad@rocketmail.com

This is for Shirley who wanted the recipe for Red Lobsters cheese bisquits.

Red Lobster Cheddar Bay Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Preheat oven to 450°F. Mix Bisquick, milk and cheese until a soft dough forms. Drop by
spoonfuls onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden brown.
Mix butter and garlic powder. Brush mixture over warm biscuits before removing from
cookie sheet.

margarett@juno.com

Shirley wanted a Red Lobster Biscuit recipe. I got this out of a newspaper many years
ago. I made them once and they didn't come out as good as the restaurant, but then
again I am a much better cook now then I was then. Best of luck.

RED LOBSTER BISCUITS

2 cups sifted flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
1/2 cup shredded sharp Cheddar cheese
3/4 cup milk
1/4 cup butter, melted
1/2 teaspoon garlic powder

Sift first three ingredients. Cut in shortening, finely; add cheese. Stir in milk to make soft
dough. Knead lightly. Roll out to 1/2-inch thickness and cut with biscuit cutter. Place
on a greased baking sheet and bake for 10 to 12 minutes in a 450-degree oven. Combine
melted butter and garlic powder; brush on biscuits after taking them out of the oven.
Spread generously on each biscuit until used up.

Julie in northern Indiana         JulieMRL@comcast.net

For Shirley who is looking for Cheese Biscuits like Red Lobster makes.

Red Lobster Cheese Biscuits

2 cups Bisquick
1/2 cup cold water
3/4 cup grated sharp cheddar (Red Lobster uses white cheese)

2 tablespoons butter
1/4 teaspoon Garlic powder
1/2 teaspoon Parsley flakes
1/4 teaspoon Italian seasonings

Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls
onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on
melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning.
(Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot.

Wendy Hymus         wjhymus@rogers.com

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