Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 070, July 03, 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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Does anyone have a recipe for either fig or date bars with coconut in the part of the recipe
that makes up the base and the sprinkled topping? I really don't need the filling recipe as I
can use the canned fillings.

Ceil Wallace

I am looking for a Kopy Kat recipe for the Chi Chi restaurant seasoning mix. This is my
favorite mix and I am sad to see it no longer being in stores. Thanks!

Amanda

Greetings,

This is for Kim who is searching for a hot rice recipe. Here in N.E. Ohio, we call it "hot
sauce." Barberton, Ohio is the chicken house capital, I do believe, and all of them serve
their own secret recipe of hot sauce. I prefer what comes from the Whitehouse restaurant
in Barberton myself and I won't hesitate to plan my trips to visit family around the
restaurants hours so I can stop by and pick up a gallon to bring home and freeze into
portions. Some of the chicken houses make it a bit sweet, and some, like Whitehouse
don't. I canned my own hot sauce base last year (to add to the rice later.) Here is the
recipe, but I must admit-I tweak it to taste, and I don't use stewed tomatoes, but instead use
only a small amount of tomato juice with paprika to color. I can't remember ever eating a
hot sauce and seeing any chunks of tomatoes in it! If you want to search for other versions
on the web, try adding the word "Barberton" to your search.

Cher            ouwho@yahoo.com

Barberton Hot Sauce Recipe

2 onions, chopped
1 fresh hot pepper, sliced
2 tbsp. butter
paprika (to taste...?)
2 one-pound cans stewed tomatoes
1/2 cup uncooked, long-grain rice
salt & pepper

Brown onions and pepper in butter. Add paprika to taste. Process tomatoes briefly in a
blender. Add tomatoes, rice, salt and pepper to onion mixture. Cover and cook until rice is
tender, about 45 minutes, adding additional water if necessary. Remove pepper slices
before serving.

For Chris who is looking for Long John Silver's Coleslaw recipe. This is a copycat recipe
and is very close to if not exactly like the real thing. My husband absolutely loves this.

Long John Silver's Coleslaw

8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about
the size of rice kernels).

2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice,
and beat until smooth.

3. Add the cabbage, carrots, and onions. Mix well.

4. Cover and refrigerate for at least 2 hours before serving. serves 8

The critical part of this Cole slaw recipe is the flavor-enhancement period prior to eating. Be
absolutely certain the Cole slaw sits in the refrigerator for at least a couple of hours prior to
serving for the great tasting slew of slaw

Wendy Hymus         wjhymus@rogers.com

These are for Manda who requested some quick hot recipes:

MEAT-POTATO BURGERS

3/4 pound ground or chopped beef
3/4 cup chopped or coarsely grated raw potato
1/4 cup chopped onion
1 Tablespoon chopped green pepper
1 teaspoon salt
1 egg
Oil
1 cup tomato juice or puree
1 Tablespoon flour

Mix first 6 ingredients. Form into 4 or 5 patties. Brown on both sides in a little oil in fry
pan. Add tomato juice, cover and simmer slowly until done, about 25 minutes. Remove
patties and keep hot. Mix flour with a little water and stir slowly into the liquid in the pan.
Cook until thickened, stirring occasionally. Serve this sauce with the patties.

RICE /BLACK BEANS

1 medium onion chopped
1 Tbsp. oil
1 (14 oz.) can stewed tomatoes
1 (16 oz) can black beans-undrained
1/2 tsp dried oregano leaves
1/2 tsp. garlic powder
1 1/2 cups Minute instant brown rice ( I have used white rice, also.)

Cook and stir onions in hot oil until tender, but do not brown. Add tomatoes, beans,
oregano and garlic powder. Bring to a boil; stir in rice. Return to a boil, reduce heat and
cover. Simmer 5 minutes. Remove from heat; let stand 5 minutes.

CORN BREAD/ MEAT/BEANS

1 pound ground beef
1 can (16 oz) pinto beans
1 can (14-16 oz) tomatoes
1 onion
1 box Jiffy Corn Bread mix

Brown beef and chopped onion . ADD 2 teaspoons chili powder and salt and pepper. Pour
off grease and add tomatoes and beans. Mix well and pour into casserole dish. Mix corn
bread according to directions on the box. Spread on top of the casserole and bake @ 350
degrees until brown.

I have a microwave pressure cooker which came with some good recipes that was a real
time saver. Also invest in a slow cooker. The meal can be put in the cooker in the morning,
set on slow, and when evening comes the meal is ready. A really good recipe book for slow
cookers is "FIX-IT AND FORGET-IT COOKBOOK". Also check for frozen slow cooker
meals in the grocery freezer. Hope the recipes and suggestions help.

Kathy         PRDULCIMER@aol.com

This is for Pat for homemade ice-cream. some tips for making ice-cream: be sure to read
instructions, processing time can vary, check after 20 minutes, add nuts, etc through lid
opening during the last 5 minutes of processing, remove ice cream quickly to keep it from
sticking,

Lemon Custard Ice Cream

1 1/4 cup sugar
1 1/2 tsp lemon zest (2 lemons)
1/2 cup fresh lemon juice
1 3/4 cup milk
4 egg yolks
pinch salt
1 1/2 cup heavy cream

Stir together 1./4 cup sugar and lemon zest in small bowl to evenly distribute zest. Stir in
juice; set aside. Place a large bowl and strainer on heatproof surface near stove. Combine
milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in remaining 1 cup
sugar. Cook over medium-low heat, stirring constantly with rubber scraper, until
instant-read thermometer just reaches 190 degrees, about 15-20 minutes or until slightly
thickened. Do not let mixture boil. Strain immediately into bowl. Stir in salt. Add lemon
mixture to bowl, stirring until sugar dissolves. Place wax paper directly on custard and
refrigerate until chilled, about 4 hours. To freeze, add cream to custard, stirring just to
combine. Pour into ice-cream maker; process about 30 minutes or to manufacturer's
directions. Scrape into a 1 1/2 quart container; freeze to firm completely, about 2 hours.

Raspberry Custard Ice Cream

1 container (6 oz) fresh raspberries
1 1/4 cup sugar
1 1/2 tsp lemon zest
1 3/4 cups milk
4 egg yolks
pinch salt
6 drops red liquid food coloring
1 1/2 cups heavy cream

In a food processor, combine raspberries and 2 TB sugar. Puree until smooth, then force
through a strainer. You should have 1/2 to 2/3 cup. Discard solids. Stir together 2 TB
sugar, and the lemon zest in a small bowl. Stir in raspberry puree and set aside. Place a
large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a
heavy, nonstick, medium-size saucepan. Stir in remaining 1 cup sugar. Cook over
medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer
just reaches 190 degrees, about 15-20 minutes or until slightly thickened. Do not let
mixture boil. Strain immediately into bowl. Stir in salt. Add raspberry mixture and food
coloring to bowl stirring well. Place wax paper directly on custard and refrigerate until
chilled, about 4 hours. To freeze, add cream to custard, stirring just to combine. Pour into
ice-cream maker; process about 30 minutes or to manufacturer's directions. Scrape into a
1 1/2 quart container; freeze to firm completely, about 2 hours.

Milk Chocolate Custard Ice Cream

1 3/4 cups milk
4 egg yolks
1 cup sugar
2 TB cocoa powder
pinch salt
5 ounces milk chocolate, finely chopped
1 tsp vanilla extract
1 1/2 cups heavy cream

Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks
in a heavy, nonstick, medium-size saucepan. Stir in sugar and cocoa. Cook over
medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer
just reaches 190 degrees, about 15-20 minutes or until slightly thickened. Do not let
mixture boil. Strain immediately into bowl. Stir in salt. Whisk in chocolate until
incorporated. Stir in vanilla. Place wax paper directly on custard and refrigerate until
chilled, about 4 hours. To freeze, add cream to custard, stirring just to combine. Pour into
ice-cream maker; process about 30 minutes or to manufacturer's directions. Scrape into a
1 1/2 quart container; freeze to firm completely, about 2 hours.

Louise Barzee            barzee@dcdi.net

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