Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 061, May 10, 2006        

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

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Real Food for Real People presents Yummy Gifts for Pets Our unique collection of pet snack recipes are wonderful alternatives to store-bought treats, as well as great gift items for family and friends who are pet owners.  This creative collection includes:  Bread Maker Doggie Biscuits, Sniff & Bite Doggie Biscuits, Peanutty Doggie Biscuits, Vitamin Crisps, Hally-tosis Treats!, ‘Veggie' Bones, Meaty Doggie Brownies, Chicken Liver Bitz, Tuna Bitz, Cheesy Bacon Bitz, Kitty's Cheesy Dinner, Kitty's Chicken Gizzard Dinner, Sardine & Rice Kitty Bitz, Tuna Kitty Bitz, Kitty's Tuna Patties and so much more!  Get your free sample recipes now by visiting us at: www.realfood4realpeople.com/petz.htm

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Recipes from our wonderful Subscribers!

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Hello,

I am looking for a 'Apple Strudel' that is easy to make. Thank you.

Jean H.

I am addicted to the hummus at Greek and Lebanese restaurants. Does anyone have a
tried and true recipe? I know it is made from chickpeas but I don't know the remaining
ingredients. I live in a rural area and don't get the opportunity to visit a restaurant for
hummus very often. Thanks.

Teri

Here is a great rendition of Tuna-Noodle Casserole for James. It has become one of the
Comfort Foods in our recipe repertoire. Hope you enjoy.

TUNA NOODLE CASSEROLE – Serves 4

4 T. Margarine
1 c. Mushrooms, sliced
1/2 c. Celery, sliced
1/2 c. Onion, chopped
1 can Cream of Chicken soup (the “lite” kind is fine)
1 can Cream of Mushroom soup
2 t. Lemon juice
1 t. Seafood or Chicken Base – or bouillon granules
1 t. Dried thyme
Salt and Pepper to taste
4 Large handfuls of Yolk-less noodles, cooked, and drained, reserving 1 c. of the pasta
water
Handful frozen green peas, thawed (optional)
2 cans Solid White water-packed tuna, drained

Saute the mushrooms, celery, and onions in the margarine until crisp-tender. Remove
pan from the heat. Add the soups, lemon, soup base, thyme, salt, and pepper to the
skillet with the vegetables. Stir well. Add the sauce and peas into the drained noodles
and stir, using as much pasta water as necessary for the desired consistency. It
shouldn’t be watery, but should be creamy (about like a medium white sauce). Add the
tuna, stirring gently, so as not to break up the tuna too much. Place in a greased 1-1/2
quart casserole, and bake at 350° for @ 20 minutes until hot and bubbly.

Nancy Berlo        nancy@nancyberlo.com

This recipe is for Jan who was looking for nutritious, brothy soup recipes:

Spinach Tortellini Soup

1 small onion, chopped
2 carrots, peeled and thinly sliced (about 1 cup)
5 cups chicken broth
1 8oz. pkg. cheese or meat filled tortellini
5 oz. fresh spinach, trimmed and coarsely chopped

Combine onion, carrots and broth; bring to a boil. Add tortellini, reduce heat and simmer
4 minutes. Add spinach and summer 4 minutes longer until carrots are tender. ( I have
added shredded chicken when I used cheese tortellini to make it heartier but it's delicious
either way.)

KWOODEMAIL@peoplepc.com

This is for Jan who requested a healthy and "brothy" soup. Years ago my brother was
diagnosed with esophagus cancer and had problems eating. I made this soup for him
constantly. I would add extra water and meat for more broth. When he had his bad days,
he would just drink the broth. He has passed away since and I renamed the recipe after
him. I'm sure he would appreciate the fact that others are enjoying his soup, especially if
they are unwell.

RICHARD’S SOUP

5 tsp. vegetable oil
2 large potatoes, diced
1 pound stew meat – ½” cubes
2 large carrots, diced
1 large onion, chopped
8-10 large radishes, peeled and diced
½ tsp. salt
¾ cup green beans, 1” pieces
¼ tsp. pepper
1½ ribs celery, sliced
5 cups water
¾ cup peas
½ cup scallions, 1” pieces – optional

Heat 3 teaspoons oil in pot and brown meat. Add chopped onions and sauté lightly. Add
seasonings and stir. Add water and heat to boiling. Cover pot and simmer for about one
hour or until meat is tender. In large skillet, sauté potatoes, carrots, and radishes in
remaining oil until slightly transparent. Stir in green beans, celery and peas. Add stir-fried
vegetables to beef-water mixture. Add scallions. Then heat to boiling. Cover and simmer
until vegetables are tender. Makes (5) 8-ounce servings.

raep@ptd.net

James asked for a recipe for tuna casserole. First, catch a tuna... Here is the basic
recipe:

Tuna Noodle Casserole

1 cup noodles
6.5 oz can of tuna
1 can mushroom soup
bread (or cracker) crumbs

Cook noodles according to package instructions. Drain. Drain oil from can of tuna and
add tuna, broken into small chunks, to noodles. Stir in mushroom soup (undiluted). Pour
into buttered baking dish or casserole, sprinkle with crumbs and bake for 20 minutes in a
350 deg. F. oven. Serves 2.

And here is a fancier one, found by Google (240,000 "hits")

Tuna Vegetable Casserole

1 12 oz package wide egg noodles
2 teaspoons salt
8 oz sliced fresh mushrooms
1 onion, chopped
2 Tbsp butter
2 cups chopped broccoli (about 1/2 lb)
2 cans tuna, drained
1 can Campbell's cream of mushroom soup (10 3/4 oz)
2 1/2 cups grated cheddar cheese
1/3 cup milk
1 Tbsp cream
Salt and pepper to taste
1 cup crushed potato chips

1. Preheat oven to 400°F.

2. In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of
salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes),
add the broccoli and cook for 2 minutes. Drain in a colander and set aside.

3. While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan
on medium high heat. When mushrooms have given up their moisture, remove from heat
and set aside.

4. After the pasta has cooked and is draining in a colander, use the pasta pot (the oven
proof one) to heat 2 tablespoons of butter. Sauté the onions until translucent. Add the
pasta and broccoli mixture back into the pot; add the mushrooms. Mix together. Add the
tuna, can of cream of mushroom soup, grated cheese, milk and cream, and mix together.
Add salt and pepper to taste.

5. Sprinkle crushed potato chips over the top and bake for 20 minutes at 400°F in the
oven, until the topping has browned.

Serves 6. [This could be halved, but still use the can of mushroom soup.]

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

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