Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 8, Issue 060, May 4, 2006        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

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

Please support/visit our sponsors- they make this service possible.

Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

Notice:
Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.

Does anyone have the recipes from the original Dr. Atkins cookbook from the 70's?. I'm
looking for French Onion Soup and the Rolls you made from egg whites and no flour. I
know how to make French Onion but I want his recipe from the book back then. Great
Site!! Thanks!

Mae B

I am looking for a recipe for "pigs in a blanket" can you help me out? Thank you,

Ronda

For Pat who is looking for a recipe for Espinaca. This one is quite easy and tasty.

Easy Spinach Con Queso Recipe (Espinaca)

1 (10 oz) pkg frozen chopped spinach, thawed
1 lb. process cheese with mild jalapeno peppers, cut into cubes
1/2 c. milk
1 sm. onion, diced
1 (2 oz) jar diced pimiento, drained
1 med. tomato, diced

Place thawed spinach between paper towels and squeeze till barely moist. Set aside.
Combine cheese, milk, onion and pimiento in top of double boiler; bring water to a boil.
Reduce heat to low; cook until cheese melts.

Add spinach and tomato, stirring well. Serve warm with tortilla chips.

Wendy Hymus                wjhymus@rogers.com

This is for Pat

ESPINACA DIP

1 lb. Land O'Lakes Jalapeno cheese*
1 pkg. frozen shredded spinach
1 medium tomato, diced

Mix all ingredients in a bowl and microwave until cheese is melted. Serve with tortilla
chips.

*have tried other cheeses, but they don't melt nearly as well - this cheese is sold in the
deli

MaryAnne Garcia         mag1950@pacbell.net

This is my whole collection of NO Bake Cookies for Sud.

Coconut No-Bakes

1 cup peanut butter, either smooth or chunky
1/2 cup honey
1 cup seedless raisins
1 1/2 cups flaked coconut
1 teaspoon vanilla

Mix peanut butter with honey, raisins and vanilla. Spread coconut on waxed paper or a flat
pan. Drop spoonful of peanut mixture on coconut and roll to coat, completely. Chill.
Makes about 3 dozen. Enjoy!
Note: I usually substitute finely diced cashews, pecans or sesame seeds for the coconut -
nobody in my house is fond of coconut.

Rocky Road No Bake Brownies

1 C semi-sweet chocolate chips
½ C milk
1/2 box vanilla wafers, crushed (or animal crackers,)
½ C powdered sugar
1 C mini marshmallows
½ C chocolate covered peanuts
1/4tsp salt
¼ C M & M's

Line 8 x 8 pan with plastic wrap. Combine chocolate chips and milk over low heat. In a
large bowl, mix crushed cookies, sugar, marshmallows, half of the chocolate covered
peanuts or raisins, and salt in a large bowl. Stir in the chocolate mixture. Press into pan.
Sprinkle with remaining chocolate-covered raisins or peanuts and the M & M's .Refrigerate
til set. Ruth Murrayr-murray@home.com

No Bake Cookies

2 cups sugar
4 tbs cocoa
1/2 cup evaporated milk
1 stick margarine [I'd use butter -- Chet]

Mix ingredients, stir while cooking, and boil for ½ minute (yep, only 30 seconds). Take off
the stove and add:

1/2 cup peanut butter
1 tsp vanilla
4 cups rolled oats
Add 1/2 cup nut meats or coconut (optional)

Drop on waxed paper and let set for 1/2 hour (if you can - personally, I can't.)

No Bake Cookies - 2

1 stick butter
2 tsp. cocoa
1 cup peanut butter
1 cup nuts, chopped
2 cups sugar
1/2 cup milk
2 1/2 cup quick oats
1 tsp. vanilla

Mix together peanut butter, oats, nuts and vanilla. In a saucepan, combine butter, sugar,
cocoa and milk. Boil 1 minute, remove from stove and add to the peanut butter mixture.
Drop by spoonfuls onto wax paper. Let cool. Makes 18 cookies

No-Bake Almond Chocolate Cookies

1 cup semisweet chocolate chips
1 cup butterscotch-flavored chips
3/4 cup sifted powdered sugar
1/2 cup sour cream
1 tsp grated lemon peel
1/4 tsp salt
1 3/4 cup vanilla wafer crumbs
3/4 cup chopped toasted almonds

In a microwave-safe bowl, combine chocolate and butterscotch chips. Heat on high power
in microwave oven 1 1/2 to 2 minutes until smooth and melted when stirred. Stir in
powdered sugar, sour cream, lemon peel and salt until smooth. Blend in wafer crumbs.
Refrigerate 15 to 20 minutes or until firm. Shape into 1 inch balls; then roll in chopped
almonds. Store in a covered container in refrigerator. Makes about 3 1/2 dozen.

Fabulous Raw Freezer Cookies

Courtesy of http://living-foods.com/recipes/

1/2 cup sesame seeds
1/2 cup favorite nut
1 large banana
1 red or golden delicious apple
1/4 cup raisins

Soak sesame seeds and raisins, about 3 or 4 hours each. Soak the nuts 12 hours.
Process the ingredients in a food processor or blender until homogenized (mixed
thoroughly together in one pasty blend). Spread in a pan or dish and freeze. Can be cut
up like cookies or fudge squares. Eat frozen. This can also make ice cream sandwiches.
Use frozen banana ice cream inside the sandwich.

No-Bake Butterscotch Haystacks

1 cup butterscotch chips
1/2 cup peanut butter chips
1 tablespoon shortening (do not use butter, margarine, or oil)
1 1/2 cups (3-ounce can) chow mein noodles, coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place butterscotch chips,
peanut butter chips, and shortening. Microwave at high 1 minute; stir. If necessary,
microwave at high an additional 15 seconds at a time, stirring after each heating, just until
chips are melted when stirred. Immediately add chow mein noodles; stir to coat. Drop
mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand til
firm. If necessary, cover and refrigerate until firm. Store in tightly covered container in
refrigerator. About 2 dozen candies. Angelaacardinale@mpinet.net
Note - I make these with all butterscotch chips or all peanut butter chips. Neither of my
kids liked them mixed.

Amazing Seed Cookie

1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 cup honey
1/2 cup peanut butter
1/2 cup unsweetened carob powder or cocoa powder
1/4 cup wheat germ or oat bran
1/4 cup unsweetened coconut
Optional: Maraschino Cherry Halves

Mix all ingredients in a bowl until combined. Spray your hands with a light coating of
non-stick spray before rolling as the mixture is sticky. Form into small balls Store in the
refrigerator or freezer.

For a very special treat wrap the dough around a half maraschino cherry. Enjoy. Diane
Note: This is one of my son's favorites.

Mary            D_bnight@yahoo.com

Herman Sweet Sourdough Starter

(For friendship bread and other recipes using the Herman sweet sourdough starter). This
is a recipe for a sweet sourdough starter known as Herman. There are a number of things
that can be made from it. It's very important to NOT use metal utensils or bowls!

It will take 16 days for the starter to mature and be ready to use the first time you make it.

After that it can be ready for use every 10 days.

2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar

Directions:

In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and
sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a
warm place overnight.

The next day, stir and refrigerate.

Stir once each day for the next four days.

On the fifth day, stir, then divide in half.

Give half away with feeding instructions.

FEEDING INSTRUCTIONS:

Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth.

Cover and place in refrigerator.

Stir once each day for next four days.

On the fifth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk.

Return to refrigerator and stir once each day for the next four days.

On the fifth day it is ready to be used for baking.

Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed
cycle

(Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth
day.)

Herman Bread

1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 cup sourdough starter
3 tablespoons vegetable oil
3 cups all-purpose flour
1 tablespoon salt

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10
minutes. In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2
cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring
after each addition. When the dough has pulled together, turn it out onto a lightly floured
surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl,
place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise
in a warm place until doubled in volume, about 1 hour. Lightly grease a 9x5 inch loaf pan.
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place
into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about
40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven
for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds
hollow when tapped.

Blossom392@aol.com

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(C)1994-2006, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.