Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 072, July 06, 2006        

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

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Dear Kaylin & RF4RP Members,

I have just joined Weight Watchers and am having a difficult time. I need recipes with point
values. I am really looking for breakfast/lunch/dinner recipes but would also like recipes for
the occasional treat as well. Thanks for your help.

Lisa Doffin

In the 50's our family went to Terrace Park Country Club and were served two salads I loved
but vaguely remember now. Many some of the readers can help me recreate these.
One was a hot cabbage salad. It had finely shredded cabbage, some form of crisp fried
bacon, and in a clear hot vinegary dressing. The other was warm bean sprouts as I
remember it. Anyone had anything like this? Or remember these from Terrace Park
Country Club (stranger things have happened)? Thanks!

Deni

This is for Caryn who was looking for an Asian salad. This recipe is from a wonderful
cookbook, "The Barefoot Contessa Cookbook" and is listed under her salad chapter. The
veggies aren't the same and you could add chicken or whatever.

Szechuan Noodles

Serves 6-8
Note: "Sauce can actually be made a week ahead and then added to the hot cooked
pasta just before serving."

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
1/2 teaspoon freshly ground black pepper
2 Tablespoons dark sesame oil
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Place garlic and ginger in food processor fitted with a steel blade. Add vegetable oil, tahini,
peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground
peppers. Puree' the sauce. Add a splash of oil to large pot of boiling salted water and
cook pasta until al dente. Drain pasta in colander, place in large bowl, and while still
warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss
well. Serve warm or at room temperature. The remaining sauce may be added, as
needed, to moisten the pasta.

Dianne           wvamartin@earthlink.net

Hi Kaylin,

This is for Kim who was looking for a tomatoey Hot Rice recipe. Found this on the internet.
Was the only one I could find that fits her description. So hoping this is what she is look for:

Title: Tex-Mex Hot Rice
Categories: Tex-mex, Rice, Main dish
Yield: 1 Servings

1/2 c Uncooked rice
2 tb Lard or bacon drippings
1 ea Large onion, finely chopped
4 ea Ripe tomatoes, chopped
4 c Chicken stock, boiling
1/2 ts Salt
3 tb Ground mild or hot red chile

Rince the rice well with several washings of cold water. Heat the lard or bacon drippings in
a large heavy skillet. Add the rice and stir until it becomes brown. Add the onion and cook
until it is golden. Add the tomatoes, boiling stock, salt, and chile. Add chile 1 Tbsp at a
time, tasting after each addition. Add more salt if you prefer the rice saltier. Steam until
rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook a bit more if
needed.

Wendy Hymus           wjhymus@rogers.com

Dinner Ideas for Mona Stenzel

If some meals cost you less then for later meals you can spend a little more.

Dinner #1 Spaghetti with Meat Sauce -

Use meatless canned sauce, add 4-5 pounds browned, drained hamburger, sauteed
onions, mushrooms, a little garlic and 1 Tbls Italian Seasoning per 4 cups sauce. Simmer
for 10-15 minutes while spaghetti cooks. Parmesan Toast - Split long loaves of French
Bread in half so you have to long flat halves, butter each side lightly and sprinkle with
Parmesan cheese. Toast until it begins to brown, then slice. Green Salad - Lettuce,
tomato, cucumber, grated carrot, black olives, etc. Serve with a couple of different
dressings. Dessert - Whatever is well liked - cake, brownies, cookies, pie, etc.

Dinner #2 - If you can catch ham slices on sale, this is fairly reasonable
Flypaper (I believe it comes from Peg Bracken's I Hate to Cook.

1 center cut ham slice for each 5-6 people
1 1/2 cups raw rice, cooked for each 5-6 people
1 1/2cups grated cheddar cheese for each 5-6 people
1 big can peach halves, drained for each 5-6 people

Cook rice. Brown ham slices on both sides. Lightly oil or spray with cooking spray a 9x13
casserole pan. Spread 3 cups cooked rice over bottom of pan. Sprinkle with about 1 cup
grated cheddar cheese. Place browned ham slice in middle of pan. Top with remaining
grated cheese. Drain peaches well and put around edges of 9x13 flat pan. Broil for 3-5
minutes or until cheese bubbles but before it browns. Serve with a green vegetable, salad
and a dessert.

Mary               D_bnight@yahoo.com

Hi Kaylin,

I really appreciate all the hard work you put into this newsletter. Thanks. This recipe is for
Thom, who wanted a Christmas Jell-O dessert. It isn't identical to what he asked for, but I
think you could add whatever ingredients you want to the basic recipe. It came to me with
a Tupperware Jell-N-Serve Mold back in the mid-60's and my notation on the recipe says
that I first used it in 1967, so it's pretty old!

Jell-O Delight

Dissolve 1/4 cup lemon Jell-O with 3/4 cup of boiling water. Add 1 small package of cream
cheese and 2 1/2 tablespoons of salad dressing. Whip to remove lumps. Pour into mold.
Place in refrigerator to cool and set. Use freezer to save time.

Dissolve: 1 pkg. of cherry Jell-O with 1 cup of boiling water, then add 3/4 cup of cold water.
When lemon layer is firmly set, pour cool cherry Jell-O on top to form the second layer.
Cool to set.

Dissolve: 1 pkg. lime Jell-O in 3/4 cup of boiling water. When cool, add 1 small can of
crushed pineapple, including the juice. Pour on top of the set cherry Jell-O to form the third
layer. Cover. Cool to set.

If using the Tupperware mold, you would turn it upside down to unmold it on a serving plate;
therefore, the lemon portion would be on top, then the cherry, and last, the lime. Very
pretty salad or dessert for the holidays. Cut into wedges to serve.

D. Noblet           dtnoblet@aol.com

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