Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 077, August 22, 2006        

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

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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!

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This has to be my favorite recipe site. I am going to be helping with a after school church
program We are looking for Ideas to serve the kids light health snacks and drinks.  We do
not want to serve them cookies and Kool aid every week. So I thought I would see if any of
you have some good ideas thanks!

Shirley

I hope some of you will be able to help me. I threw away a recipe for a Milky Way cake that
used the miniature Milky Way candy bars and also the Milky Way ice cream topping. My
daughter is coming for a visit and I would love to try it out. Thank you for your help!

Sue

Does anyone have a recipe for a casserole dish made with chicken, cream of mushroom
soup, and cream of celery soup. There are other ingredients, on of which might be cream of
chicken soup. I haven't made it in a while and can't find my recipe. Thanks,

Walt

Cinnamon Pecans

3 T sugar
1 T water
dash salt
1 t butter
1/4 t ground cinnamon
1/2 C chopped pecans

Make cinnamon pecans by combining sugar, water, butter, cinnamon, and salt in a
small pan over medium heat. Add pecans when mixture begins to bubble. Stir constantly
until liquid evaporates and sugar begins to crystallize on the nuts. Don't allow the nuts to
smoke or burn. When sugar is crystallized on the nuts, pout them out onto a plate to cool.

CBoecker@aol.com

Someone requested recipes for homemade Ranch Dressing. I LOVE this one, and I believe
I got it from this ezine. Don't be put off by the tofu in it-- it tastes great and I have avowed
tofu-haters (who didn't know there was tofu in the dressing) give comments like: really fresh
tasting, and the grandkids slurp it up with fresh veggies!

Healthy Ranch Dressing

1 carton firm Tofu
3/4 cup mayonnaise
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1/2 & 1/8 teaspoon pepper
2 tablespoons apple cider vinegar
1/4 cup buttermilk

Blend all together in blender. Store in refrigerator

Jennifer Brown              jlb@sbcglobal.net

This is for Kelly who was looking for baby shower recipes. This is more of an idea (if the
shower is this summer) than recipes but it allows you to serve any type of food you would
like.

For my sister-in-law's shower I bought a small inflatable swimming pool, a bunch of
sand buckets, rubber ducks, a doll cradle and a old fashioned doll carriage. I was able to
find all of these items at our local dollar stores. I filled the inflatable pool with ice, put ham
salad, chicken salad, tuna salad, pasta salad, macaroni salad, potato salad, cottage
cheese salad and tossed salad into the sand buckets and put them inside the pool filled
with ice. I did roll up some lunch meat for those who didn't like meat based salads. I sat
the rubber ducks randomly in the pool to fill in some of the extra space. I then used the
cradle (lined with a pastel fabric napkin) as my serving piece for bagels, quartered pita
bread, sliced hoagie rolls, etc. I served hot baked beans in the large canister from my
canister set which I wrapped in a receiving blanket (like you would swaddle a baby) and
secured it with hidden straight pins. I lined the baby carriage and filled that with fruit salad.
A watermelon can also be cut into the shape of a buggy and then use orange slices for the
wheels on the sides attached with toothpicks and finished off with maraschino cherries.
For dressings for the tossed salad, I filled baby bottles and just cut larger holes in the
nipples. It was very well received and very inexpensive. Hope this helps!

Kim in Pennsylvania            KWOODEMAIL@peoplepc.com

Here is a recipe for Gobs which Becky wanted. My children were introduced to these when
we lived in Pennsylvania and I still make them when they visit. They still love them.

Gobs

1/2 cup shortening
1 cup granulated sugar
1 egg
1 egg yolk
2 cups flour
2/3 cups unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 cup hot water
2/3 cups buttermilk
2 cups sifted powder sugar
1 egg white
1 teaspoon vanilla
1/4 cup butter or margarine softened
1/2 cup shortening

In bowl beat together the first 1/2 cup shortening and granulated sugar on high speed until
fluffy. Add the egg and egg yolk. Stir together the flour, cocoa, salt; set aside. Dissolve
baking soda in hot water, cool slightly. Add flour mixture alternately with soda mixture and
butter milk to creamed mixture. Blend until mixed. Drop batter by rounded tablespoons 2
inches apart onto ungreased cookie sheet. Bake 350 for 8-10 minutes.
Filling: Combine powered sugar, egg white and vanilla. Beat at low speed add butter and
remaining shortening. Beat until fluffy. Spread filling on top of one cookie and top with
another cookie. Store in refrigerator. Makes 2 dozen

Maggie2445@aol.com

This recipe is for Becky who is looking for a Gob recipe from PA. I live in Central PA and
Gobs are big sellers at bake sales. Here is my favorite (easy) recipe.

1 box Duncan Hines Dark Chocolate Fudge cake mix
1 heaping cup flour
1 1/3 cups water
1/2 cup oil
3 eggs

In mixing bowl, stir flour into the cake mix. Add remaining ingredients and blend on low
speed 30 seconds. Scrape bowl. Beat 2 minutes at medium speed. Refrigerate one hour
or longer. I usually make mine the night before. Drop by spoonfuls or use a cookie scoop
to make cookies on a greased cookie sheet. Bake 10 minutes (or till they spring back) in
a 375 degree oven. Remove to cooling rack. Cool completely. Spread one cookie with
icing and place another on top of the icing. Looks like a yo-yo. Any good icing can be
used. I prefer butter cream.

Judy in PA                 je136@aol.com

This is the recipe that Becky wanted for GOBS. (In central PA, they are also called
Whoopie Pies.)

Cookies:
2 cups sugar
1/2 cup shortening
2 eggs
2 tsp vanilla
4 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cocoa
1 cup sour milk or buttermilk
1/2 cup boiling water

Filling:
1 cup milk
1 cup shortening (Crisco)
4 Tbls flour
1 tsp vanilla
1 cup sugar

Mix cookie ingredients together. Batter is slightly thick so it can be dropped from a
teaspoon. Drop onto cookie sheets into small rounds, trying to keep them roughly the
same size. Bake at 375 degrees for 8-10 minutes on an ungreased cookie sheet. For the
filling: cook together the milk and flour until thick. Allow to cool. Place sugar, shortening
and vanilla in a small bowl. Beat for 10 minutes until sugar is no longer granular. Choose
two cookies about the same size, spread some filling on one and place the other one on
top, bottoms together. Can be kept in the freezer for up to 3 months. Plus, they are
sooooo good to eat frozen.

Patty              pkift@evenlink.com

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