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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 8, Issue 074, July 25, 2006 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
"Brighten someone's day! Share today's issue with a friend"
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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
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Special Offer!
Buy one
recipe collection and receive another collection of equal of lesser
value for free! Simply indicate your choice of free
collection in the "comments" section on the payment page.
Offer expires July 30, 2006
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And Here Is Today's Recipe!
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* Exported from MasterCook *
Easy Tortilla Dinner
Recipe By : Real Food for Real
People
Serving Size : 12
Preparation Time :0:00
Categories : Beans
Ethnic
Main Dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Rice, cooked
8 ounces Salsa -- fresh or preserved
16 ounces Red Kidney Beans -- drained & rinsed
2 cups Corn, frozen
12 Flour Tortillas -- large
1 package Taco Seasoning Mix
Optional:
1/2 pound Monterey Jack Cheese -- shredded
1/2 cup Sour Cream, light
In a large pan, mix rice, salsa, taco seasoning, corn and kidney
beans. Heat through.
Spoon into tortillas to serve. At this point, you may add the optional
cheese and sour
cream.
Note: A low fat option to sour cream is unflavored yogurt.
Note: For total vegan diets, you may use tofu cheese in place of
shredded cheese.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 553 Calories; 12g Fat (19.2%
calories from fat);
23g Protein; 90g Carbohydrate; 9g Dietary Fiber; 18mg Cholesterol;
731mg Sodium.
Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0
Other
Carbohydrates.
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*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!
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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.
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Hi,
I am hoping for the recipe for the Outback Steakhouse Chopped Bleu
Cheese Salad. TRC
had it as a free recipe in June but I missed it. This is a wonderful
salad. Thanks for your
assistance.
Reba Hunt
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Hello,
My husband and I were in Hawaii and ate at a Thai restaurant. We ordered
a multi-course
meal. One of the courses was something called "The Evil Prince"... quite
spicy and the
sauce tasted of coconut. Would anyone have this recipe? Thanks in
advance.
Joanne
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Hi
Kaylin,
If you would be so kind as to include the hand mixing instructions
for the bread recipes it
would sure help. Many of us do not have bread making machines but
would still like to try
them. I am going to just try mixing this one like I do any other
bread and see what
happens. I am new to your site and really look forward to trying
all your suggestions.
Thanks
Dorothy
A note from Kaylin: The following directions are from
"More Bread Maker Mixes in Jars" which is available at
www.realfood4realpeople.com/catalog.htm
Enjoy!
Converting
Bread Maker Recipes to Standard Recipes
Volume 7- More Bread Maker Mixes in Jars
copyright 2000-2002, Kaylin White/Real Food for Real People
You do not need to own a bread
maker to use recipes written for bread makers. A good
guide to follow is your favorite standard bread recipe. Sit down
and compare the list of
ingredients to a bread maker recipe. You will see that the
ingredient lists are very similar.
If you put the ingredients together in approximately the following
sequence, adjusting for
altitude and personal preferences, you will soon have a warm,
wonderfully fragrant loaf of
bread!
1- Heat liquid to approximately 110 degrees F (lukewarm), and mix
in a small bowl with
salt, sweetener and yeast.
2- Place any other wet ingredients (fat, milk, yogurt, sour cream,
etc.) in the bottom of a
large mixing bowl. Add yeast mixture to these ingredients and mix
well with a wire whisk.
3- Begin to add dry ingredients, one cup at a time, until mixture
is thick enough to turn
onto a floured surface, where you can finish adding dry
ingredients by kneading them in by hand.
4- Knead dough for approximately ten minutes, and then place into
a greased bowl, and let rise until doubled (about 30 - 45 minutes)
in a warm, draft free area.
5- Punch down, and shape into a loaf. Place loaf into a greased
bread pan, cover, and let
rise until doubled again, in a warm, draft free area.
6- Bake at 350 - 400 degrees F, approximately 30 minutes or until
loaf is golden brown
and sounds hollow when tapped with a spoon.
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This is in response to Sandy K, who just purchased
a soft ice cream maker.
I simply buy containers of yogurt. Stir it up good and dump contents
into the ice cream
maker. Works great!!
JoEllyn
jmurph1950@gmail.com
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I found a recipe for freckled lemonade. I'm not
sure if it's exactly like Red Robin's, because
I've never had Red Robin's before.
Freckled Strawberry Lemonade
Pucker up to this refreshing blend of sweet strawberries and tangy
lemonade. Another
quick and easy drink to put together. Get lemonade, one teaspoon of
sugar, ten slices of
strawberries, and a few drops of red food coloring. Mix them together,
and you get one
zesty drink. Children are a big fan of this drink, and to add to it, it
is healthy! You can't go
wrong making this drink for your children.
Lisa
bonlee@amtelecom.net
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Bev Parrish wrote in asking for a cake recipe using
Orange Slice candy. I found this at
southernfood.about.com
Orange Slice Cake
2 sticks (8 ounces) margarine
4 eggs
16 ounces orange slice candy
4 cups all-purpose flour
1 small can (3 1/2 ounces) coconut
1 teaspoon baking soda
2 cups sugar
1 1/2 cups buttermilk
pinch salt
1 cup chopped pecans or walnuts
16 ounces chopped dates
Glaze:
1 cup orange juice
1 cup sugar
Preheat oven to 250°. Melt margarine and let cool. Cream sugar and cooled
margarine. Add
1 egg at a time and beat well. Add buttermilk, soda, flour and salt to the
mixture and beat.
Add chopped dates, coconut, nuts and candy. Bake in greased and floured
tube pan for 2
1/2 hours. Glaze: Mix 1 cup orange juice and 1 cup sugar and pour over
cake while cake is
hot.
Candi asked for baked potato soup. I found this at southernfood.about.com.
I have not
tried it, but it sounds good.
Baked Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. Stir in
flour; stir until smooth
and bubbly. Gradually add milk, stirring constantly, until sauce has
thickened. Add
potatoes and onions. Continue to cook, stirring constantly, until soup
begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir
until cheese is
melted. Serve immediately. Serves 6 to 8.
Becky Soapes
BeckySoapes@comcast.net
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This is for Sarah. They are rolled in powdered sugar
before baking, and crack a bit while
baking, thus the name. But they are soft and chewy and very good
Chocolate Crackles
1 c. baking cocoa
2 c. sugar
4 eggs
2 tsp baking powder
2 ½ c. flour
1 TB vanilla
¾ c. salad oil
½ c. finely chopped walnuts (or pecans)
powdered sugar
Mix all ingredients, except powdered sugar. Chill until easy to handle.
Roll into balls, then
roll in powdered sugar. Bake at 350 for 8 to 10 minutes. Make sure oven is
hot!
Carrie
cczeller@verizon.net
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(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
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