Real Food for Real People Recipe Email Magazine
FREE recipes to your email!

   Volume 8, Issue 081, August 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"

Please support/visit our sponsors- they make this service possible.

Real Food for Real People presents Spice & Soup Mixes Our economical collection of spice mix, meat rub, dressing mix and soup mix recipes are great for gift giving or keeping for your own use!  Some of the treats this comprehensive collection includes are  Red's Seasoned Salt, Red's Taco Seasoning, Red's Chicken Coating Mix, Onion/Garlic Powder, Red's Spaghetti Sauce Mix, Self-Rising Flour, Five Spice Seasoning Blend, Ranch Dressing Mix w/variations, Curry Powder Seasoning Blend, Red's Dry Spice Rub, Instant Potato Soup Mix, Instant Vegetable Soup Mix, Onion Soup Mix and much more! Get your free sample recipes now by visiting us at: www.realfood4realpeople.com/soup.htm

And Here Is Today's Recipe!
 

*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

Please support/visit our sponsors- they make this service possible.

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!

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.

Hi Everyone,

I had a delicious rice dish at Bennigan's last night. It accompanied their Guinness's chicken and shrimp, which was very good. The rice was white, with cilantro and some other ingredients. I couldn't get enough of it; I really love cilantro... such a clean taste. If anyone has the recipe or a something similar I'd love to have it. Thanks,

Cathy

Hi Kaylin,

Several years ago, I believe it was Pfeiffer had a salad dressing called "Spring Garden". I have been unsuccessful trying to duplicate it or locating a recipe for it. It was kind of a sweet dressing. Can anyone help??

Leanne

We read in a magazine about shopping once a year. We are going to try this for 3 months to save money. We need to desperately save money in the food department. What do you suggest to get started? We would like a sample shopping list of how to get started. HELP! Thank you for your time.

Jori

This recipe is delicious!!

Vodka Sauce for Pasta

2 tbs butter
3 cloves garlic, minced
1 large onion, chopped
1 cup vodka
1 cup chicken stock
3 cans crushed tomatoes (32 oz)
salt/pepper to taste
1 cup sour cream
20-30 fresh basil leaves, shredded
1 cup parmesan cheese, grated

Melt butter in Dutch oven, saute onion and garlic until tender (3-5 min). Add chicken stock and 3 can of tomatoes. Heat to a boil and turn down. Add fresh basil and vodka (add vodka to taste) Simmer for 10-15 minutes to reduce sauce. After simmering, add cheese and heat slowly. Add sour cream. DO NOT BOIL. Add salt/pepper to taste. Serve over your favorite pasta. Serve bread/butter and salad. Serves approx. 8-10 people

Leanne              leanne62@frontiernet.net

Hi Kaylin,

Congratulations on your degree-- lots of hard work went into doing that, I'm sure. It has been a long time since I submitted any recipes--life has been pretty busy. But last night as I went through a "first of the summer" recipe, I thought I should share a few "first-ofs" with you. I live in a rural area where some things are just not available year-round, so we await basil, blueberries and home grown tomatoes. The first blueberries go into Lois's Maine Blueberry Pie, then there is the first use of fresh basil, a chicken breast/basil sandwich that I think came from Cooking Light, and finally, the first time in the summer that we use our home grown tomatoes in a tomato/Fontina pasta sauce which came from a woman's magazine years ago. It has to be my desert island pasta! I hope you and your readers enjoy them. I might have sent one of these in, but it would be several years ago, so hope your newest readers will enjoy them.

Leann in Kansas           ksleann@wtciweb.com

Lois's Maine Blueberry Pie

1 - 9" baked pie shell
4 c. fresh blueberries, frozen won't work in this
3/4 c. sugar
2 heaping T. flour
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/4 cup water
1 c. heavy cream, whipped with sugar and vanilla

Rinse blueberries and set aside 3 cups in a large mixing bowl. Place the remaining cup into a heavy bottomed small saucepan. Add the sugar, flour, salt, cinnamon, nutmeg and water. Stir, then heat to boiling point. Turn heat down to medium high and continue to stir constantly. You now are trying to semi-bowl this into blueberry "glue." Regulate your heat so that it doesn't scorch. I have a great pan, and although a tiny tiny bit sticks to the pan bottom and sides as I stir, it doesn't scorch. Obviously if you lower your heat too much, it just means you have to stand there longer, stirring. You really want it thick, because if it isn't really thick, when you slice your pie it will ooze.

When sufficiently stiff, add this to the fresh blueberries you have set aside. Mix gently, but well, to coat all the berries. Pour into the pre-baked pie shell and refrigerate at least four hours--overnight is even better. Whip the cream and sweeten to taste with powdered sugar or Splenda. Add vanilla. Now spread the surface of the blueberries with mounds of whipped cream. If you want to "present" the pie, garnish with mint and a few reserved blueberries. This is a heavenly cold pie, the fresh blueberries just burst, and your get the zing of the cinnamon.

Chicken and Basil Sandwiches - possibly from Cooking Light

The vinaigrette is from the silver Palate's first cookbook, and is the one I use on French potato salad, Nicoise Salad, and this, plus just regular green salads. The amount should make at least 4-6 sandwiches. Prepare enough of the other ingredients according to the number of servings you need.

Vinaigrette:
1 T. Dijon mustard
1/4 c. red wine vinegar
1 t. sugar
1/2 t. salt
1/2 t. pepper
1/2 t. freshly ground black pepper
Fresh minced curly or flat leaf parsley or snipped chives, to taste

Sandwiches:
Chicken breasts cut into strips (can use whole if small and not thick)
Fresh basil leaves
Roasted red bell peppers (can use jarred or canned)
Really great hero rolls or good quality round rolls or French bread

Prepare the vinaigrette. Cut the chicken breasts into not-too-small strips. Pour a dollop of the vinaigrette into a non-stick skillet and heat. Saute the chicken strips in it, turning when browned, adding more vinaigrette if necessary. This will not take terribly long. While the chicken is cooking, warm the bread or rolls. Just before serving, spoon vinaigrette onto both surfaces of the warm bread. Add a layer of fresh basil leaves. Add chicken strips. Top with the roasted red bell pepper. (If we don't have any, the sandwich is still great without!) If using large rolls, cut in half. Serve and enjoy the earthy taste of fresh basil with warm chicken that has a light Dijon flavor to it.

Tomato-Fontina Pasta

4 c. fresh cut up tomatoes, peeled and seeded
4 cloves fresh garlic, minced
1 T. fresh mint, cut in fine strips
1/2 cup extra virgin olive oil
1/4 t. red pepper flakes
1 t. salt
1/2 t. black pepper
1 # good pasta of a shape that will trap the sauce, i.e., not a flat kind
8 ounces Fontina cheese, coarsely grated or in small cubes
(1/2 cup grated Parmeggiano Reggiano - optional, see note)

Grate or cube the cheese. Set aside. Make the marinade and let let sit for at least 3 hours for herbs to infuse the oil. Cook pasta al dente. Drain. Now work quickly: Ladle about 1/2 cup of the marinade juices into the hot drained pasta. Stir to coat pasta, then quickly add the Fontina. Stir to get it melted. Add the remaining tomato marinade mixture. Stir, serve immediately, pass some freshly grated Parmeggiano Reggiano to sprinkle on the pasta.

Note: the original recipe said to add 1/2 cup of Parmeggiano Reggiano to the pasta. But we think it covers up the basil/mint taste too much, so we no longer do this. We prefer to add some as an accent by sprinkling a little on each serving. You may also make this marinade and even refrigerate it for a day or two. Just bring it to room temperature before starting the dish--important, because if it is cold, your cheeses will never melt!

Mary's request for a Fried Funchi recipe lead me to the internet and under Caribbean Fried Funchi, came up with the following. Hope it's what she's looking for.

Janet in CA          warnelee@pacbell.net

Funchi (serves 6)
Funchi is an Antillean staple, often served with soup.

Mix in a heavy saucepan:

1 1/4 cups cold water
1 1/2 cups corn meal
1 teaspoon salt.

Stir in:
1 1/2 cups boiling water
1 tablespoon butter.

Bring to a brisk boil over high heat and cook for three minutes. Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Shake the funchi down into the bowl, then invert it on a serving platter. For a special Sunday breakfast, fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

Hawaiian Sponge Cake

2 cups flour
1 cups sugar
1 tsp baking soda
tsp salt
20 oz crushed pineapple, in juice
2 eggs, lightly beaten

In large bowl, combine flour, sugar, soda, and salt.  Add undrained pineapple and eggs. Stir until combined. Pour batter into a greased 13x9" pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan for 10 minutes.

Karlyoh@aol.com

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(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 (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.