Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 057, May 1, 2006        

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

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Real Food for Real People presents Pint Size Cakes Cakes baked right in a jar? Did you hear right? Yes, that's right, they are baked in the jar. Is this safe? Certainly, it can be! The jars you will need to use are wide-mouth pint size, thus the names for these recipes: 'Pint Sized Cakes'. Wonderful for gifts or storing ahead!  Get your free sample Pint Size Cakes recipes now by visiting us at: www.realfood4realpeople.com/jars.html

And Here Is Today's Recipe!
 

*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!

About this section:
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Hi Kaylin,

I've been getting your wonderful emails for a couple of months now and I'm really glad there
is a place like yours to share with others. I do have a request. I have friends, a couple my
husband and I have known for over 40 years, and he is dying of COPD (if you smoke,
STOP.. !) and his wife has been sick lately with a ruptured intestine. Though I have taken
Barrels of Chicken soup to them and they are very appreciative, I'm sure they would like a
change of pace. I am looking for "brothy," soup recipes, packed with nutrients, that are
very tasty and easy on the tummy. Anything your readers can recommend would be very
welcomed. Thank you,

Jan

There is a restaurant in the Kansas City area that serves a white cheese spinach dip
called Espinaca. It is not baked. Not very tomato-ey. Does anyone have a good recipe
for a white cheese spinach dip?

Pat

These recipes are for Alene who was asking for coconut prawns recipes for the breading
on the prawns.

Carolyn        gramacar@aol.com

Coconut Shrimp

5 large shrimp
3 tablespoons flour
1/2 egg
3 tablespoons beer
Salt and pepper
Sugar
1/2 cup shredded coconut
1 cup frying oil

Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour.
Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter
without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat
oil to 325° F. Deep fry shrimp.

Coconut Shrimp

presented by The Riverfront Plantation Inn

1 can cream of coconut divided
1 lb peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry
1 Tbsp flour
2 Tbsps water

Reserve 1/4 cup cream of coconut, in remaining cream of coconut add cayenne and salt,
dip shrimp in coconut mixture then flour, repeat with all shrimp. Fry shrimp in hot oil until
golden, drain. Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix
water and flour together, add to boiling mixture to thicken, serve with fried shrimp.

Coconut Shrimp

2 pounds fresh shrimp
1 cup cornstarch
1 cup cream of coconut
3 Tbsp. lime juice
2 cups flaked coconut
Vegetable oil

Peel shrimp and coat each one with cornstarch. Combine cream of coconut and lime
juice and dredge shrimp through this mixture. Coat each piece of shrimp with flaked
coconut. Heat vegetable oil in a deep fat fryer or deep skillet and fry until golden brown.

COCONUT SHRIMP

Vegetable oil, for frying
1 pound super-jumbo raw, peeled and deveined shrimp (13 to 15 per pound, if available)
with tails left on, thawed if frozen
1 cup panko (Japanese-style bread crumbs)
1/3 to 1/2 cup unsweetened coconut
Flour (about 3/4 to 1 cup)
1 egg, beaten until smooth
Wasabi Cocktail Sauce

Heat 2 1/2 to 3 inches oil in a saucepan over medium-high to high heat until very hot. (Or
use a deep fryer if you have one). Meanwhile rinse and dry shrimp with paper towels. Mix
together panko and coconut and place in a shallow foil pie pan. Spread flour out in
another pie pan. Beat egg until smooth in a shallow bowl. Dip each shrimp in flour, then in
beaten egg (allow any excess to drip off) and panko/coconut mixture, rolling around to
cover completely (press in with fingers, if necessary, for mixture to stick). Carefully place
a few shrimp at a time in hot oil, cooking until golden brown, about 2 to 4 minutes total.
With a slotted spoon, remove to a paper towel-lined plate. Repeat until all shrimp are
cooked (you may need to reduce heat a bit on subsequent batches to avoid
overbrowning). Serve 2 to 3 shrimp per plate per person, with a drizzling of Wasabi
Cocktail Sauce, topped with a sprinkling of toasted sesame seeds, if desired. Serve with
thinly sliced cucumbers, shaved red onions and shredded carrots marinated with rice
wine vinegar and a little sugar 2 to 3 hours. Makes 4 to 5 servings.

WASABI COCKTAIL SAUCE: Mix 3/4 cup cocktail sauce, 1/2 to 1 teaspoon wasabi
paste (mix 1 teaspoon wasabi powder with 2 teaspoons water and let stand 2 to 3
minutes before using) and 1 tablespoon lemon juice.

GRILLED SHRIMP (on the cover): Instead of coating shrimp, place on skewers, sprinkle
with salt and pepper and grill over medium to high heat a minute or two per side, until
pink. Serve as directed above with Wasabi Cocktail Sauce and cucumber salad. Makes 4
servings.

Coconut Shrimp

1 cup flaked coconut, toasted
1 pkt. Shake'N Bake Original Coating Mix
1/4 tsp. each: curry powder and ground red pepper (cayenne)
1 lb. fresh or thawed frozen extra large shrimp, cleaned
1 egg, lightly beaten

PREHEAT oven to 400°F. Combine coconut, coating mix, curry powder and red pepper
on a plate. DIP shrimp in egg, then in coconut mixture, turning to evenly coat both sides
of each shrimp. BAKE 10 to 12 minutes or until shrimp are done. Serve with Curry Dip*.
Makes 6 servings, about 3 shrimp each.

*Curry Dip:
Combine 1/2 cup Kraft Regular or Light Rancher's Choice Dressing, 1/4 cup Kraft Pure
Orange Marmalade, 1 tsp. curry powder and 2 to 3 drops hot pepper sauce until well
blended. Cover and refrigerate until ready to serve.

Nutrition Information Per Serving (3 shrimp): 147 calories, 5.5g total fat, 405mg sodium,
10.9g carbohydrate, 0.5g dietary fibre, 13.2g protein, 4%RDI vitamin A, 2%RDI vitamin C,
3%RDI calcium, 13%RDI iron.

Camelback Inn's Coconut Shrimp

12 shrimp, peeled and deveined
4 tablespoons flour
4 eggs, beaten
1 cup coconut, shredded (unsweetened)
oil for deep frying

Honey Mustard:
1 tablespoon dry mustard
2 cups honey
1/2 cup horseradish, drained

Dredge shrimp in flour, then dip them in egg and roll in shredded coconut. Deep-fry
shrimp at 350º F until golden brown in color. Serve with Honey Mustard Horseradish
Sauce. Sauce directions:
Combine all ingredients and mix together thoroughly.
Yield: 2 servings.

Joe's Crab Shack's Coconut Shrimp

1 pound medium-large fresh shrimp -- cleaned, shelled, and butterflied
2 eggs
1/4 cup water
2/3 cup corn starch
1 package premium flaked coconut - (7 oz) = (small flake coconut if possible)
1 tablespoon sugar
1 teaspoon salt
1/2 cup flour

Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of
shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar,
salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg
wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done.
Shrimp will float to the top when cooked. Take care not to overcook shrimp.

Serve with "Joe's Crab Shack's Pineapple Dipping Sauce" (see recipe below).

This recipe yields 4 servings.

Comments: We have found the results to be slightly better when you process the
coconut in a blender for a few seconds. It will grate up the coconut just a bit more.
Source: "CopyKat Recipes at http://www.copykat.com"

Per Serving (excluding unknown items): 102 Calories; 2g Fat (21.2% calories from fat); 4g
Protein; 15g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 561mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Joe's Crab Shack's Pineapple Dipping Sauce

1 can crushed pineapple natural juice - (8 oz) -- do not drain
1/2 cup sugar
1/4 cup red plum preserves
1/2 cup sweet and sour sauce -- see * Note

* Note: The yellow type not the red sauce, we used Kraft Sweet and Sour Sauce.

Place all, including pineapple juice, in a sauce pan and simmer on medium-low to low
heat for 20 to 25 minutes stirring frequently until mixture thickens slightly.
This sauce is great with chicken nuggets.
Source: "CopyKat Recipes at http://www.copykat.com"

Per Serving (excluding unknown items): 534 Calories; trace Fat (0.1% calories from fat);
trace Protein; 136g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 390mg Sodium.
Exchanges: 9 Other Carbohydrates.

Michel asked how to reduce grease on a range hood. I couldn't find any on-line tips. I
think that there are a couple of ways to reduce grease getting onto a range hood, but one
may not be too popular.

1. Reduce the amount of frying done on the stove top. There are alternatives but a
change of eating habits may be needed.

2. Get one of the "splatter screens" that fit on top of frying or sauté pans. They have to
be washed after use but work for us, as does the glass "dome" cover that comes with
some more expensive pans.

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

Here is the ingredients for a homemade ice pack.

Homemade Ice Pack

2 1/4 c. water
1/4 c. + 2 T. rubbing alcohol
1 drop blue food coloring

Double bag in quart-sized Ziploc freezer bag. Can double recipe for 1 gallon size.

Shirley Hamilton         rn_director@yahoo.com

Hi,

This is for Deb from Minnesota who has planter faceitis and wanted homemade ice/gel
packs. My sister has the exact same thing- it took two doctors to find the problem. This
is her exact words;

"The doctor said to do it this way. Take a styrofom coffee cup and fill with water and
freeze. After it is frozen then break away some of the cup to expose about 2 inches or so
of ice. Rub it back and forth on your foot to "freeze" that muscle. I am doing that and
already have seen a difference..."

I hope that this will be of help to you Deb.

Becky             Becca1365@aol.com

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