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   Volume 8, Issue 083, September 1, 2006        

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

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Last year my family went to the Rainforest Cafe for my son's birthday. There was a garlic
bread they served that was the best I have ever had. Does anyone know what the recipe
is? Thank you.

Leesa Johnson

I am looking for a recipe similar to "Mrs. Gerry's Home-style Egg Salad". This is the kind
you can buy at the deli section of the grocery store. I love this stuff and alter it slightly by
adding dill weed. I was hoping to get a recipe very similar because $5.00 / pound is just to
much money to spend. Thanks!

Denise

I am looking for main entrees for a slow cooker. Any you can send me would be greatly
appreciated.

Betty

Re: For Katie's chocolate question

I sometimes break up chocolate into pieces and then spin it in the food processor. For
chunks, it's on off, for grated, try 15 to 20 seconds and for powder try 30-40 seconds. Then
I use them in cookies. You can melt it, let it cool a bit and pour it over brownies or decorate
cookies using a pastry tube and to make dots and squiggles on top of the cookies or just
pour it over the brownies while they are still in the pan.

If you grind it fine enough you can use it to roll things like brandy balls or other round
cookies in for a chocolate coating.

Mary          D_bnight@yahoo.com

For Katie with all the chocolate! What a lovely problem to have: getting rid of all that
wonderful chocolate!

-What about a chocolate fondue? With fresh fruit in season this would make a terrific
dessert. Good reason to gather friends & family for an End-of-Summer visit before
everyone gets busy will all the fall activites and school.

-Perhaps you have a volunteer group in your community that would love to get together and
do some baking with the chocolate for a fund-raising bake sale? Not sure what the food
laws are in your area but you might want to contact your local Lions Club or Rotary Club or
some such group...

-Why not get several of your friends together and do some baking with the chocolate and
drop it off at your neighborhood senior care home? or have your own bake sale to raise
money for a charitable group or organization? or maybe your local library?

Hope these ideas are helpful

Joan              Savona, BC              oldtimergf@netscape.ca

For Katie, who wants recipes for Hershey's chocolate, this one is always a crowd pleaser,
and easy too.

HERSHEY'S CHOCOLATE MOUSSE PIE

1/2 lb chocolate
15 marshmallows
1/2 C. milk
1 C. heavy cream, whipped
graham pie shell (or if you want to be in chocolate heaven, make a crumb crust out of
crushed Oreos), baked

Melt and blend first 3 ingredients in double boiler or micro. Let cool, then fold in whipped
cream. Pour into pie shell and chill. If you want, decorate with extra whipped cream and
chocolate curls (there goes some more of the chocolate).

Molly in CT              mollcat20@aol.com

Hi ~

This is for Katie who is looking for things to do with chocolate. I live in Florida and this
happens a lot. I take the chocolate and grate it. I store it in the freezer. I use the
chocolate bits for recipes and to top hot chocolate for the kids. They think it is soooo
special when I break out the "shaved" chocolate. I also use about a cup of the grated
chocolate when I make brownies. Looks great on top. I put in on them when they are first
removed from the oven. Enjoy!

Vickie              VictoriaHu@aol.com

Hi Kaylin,

Your reader named Vicki has asked for a recipe for 13-bean soup (or something like that).
Here is my recipe for French Market Soup, which fits all her criteria. It suggests adding
bell peppers, but they are not necessary to the soup unless the chef really likes bell
peppers. I think one could add or subtract almost anything, and still have a wonderful
soup.

Shalom, from Spike the Grate             spikethegrate@comcast.net

FRENCH MARKET SOUP

2 cups French Market Soup mix (see below)
1 1/2 quarts water
1 ham hock
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
1 large onion, chopped
1/2 bell pepper, chopped – green (optional)
1/2 bell pepper, chopped – orange (optional)
1/2 bell pepper, chopped - yellow (optional)
1 clove garlic, minced (optional)
1/4 cup lemon juice

Sort and wash 2 cups bean mix (recipe for mix below); place in a large bowl. Add water to
2" above beans and soak overnight. Drain beans; place into slow-cooker; add 1 1/2 quarts
water and remaining ingredients. Set on “low” and allow it to cook for 10 hours or so. If
cooking on stove-top, cover Dutch Oven (or any kind of soup pot you have) and bring to a
boil; reduce heat and simmer 1 1/2 hours or until beans are tender, adding water if needed.

French Market Soup Mix is made with 1 pound each of the following dried beans: navy
beans, pinto beans, great northern beans, green split peas, yellow split peas, black-eyed
peas, lentils, baby limas, large limas, black beans, red beans, soybeans and barley pearls.
If there is something among them that you don't like, leave them out and add a bit more of
the ones you do like. Combine all beans. This can be divided into 14 (2-cup) packages
(plastic food storage bags, glass jars, etc.) and saved or given away.

13 Bean Soup Mix
This mix makes a nice gift layered in a jar.

1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried green lentils
1 pound dried brown lentils

Mix all ingredients together in a very large bowl or pot. Pour two cups of bean mix into
attractive 16 ounce jars. Alternatively, you could layer the beans in the jars. Label it and
attach the following recipe to it.

13 BEAN SOUP

1 jar of beans (2 cups)
1 smoked ham hock
2 cans (14.5 oz each) stewed tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed

Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add
ham hock, tomatoes, onion, garlic, bay leaf and water. Bring to a boil over medium-high
heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving.
Yield: 11 cups of soup.

Jack Poulter On an Island in the Pacific              jpoulter@islandnet.com

I'm not sure this is what Vikki is looking for, but it may work for her. I saved this from
someplace online, not sure, but I think it was cdkitchen.com. I hope I'm giving the correct
one credit.

Bean Soup Recipes

1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans

***To Make Soup***
2 cups 15-bean soup mix
1 smoked ham hock
2 cans (14.5 ounces) stewed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup chopped fresh parsley
1 tablespoon red wine vinegar
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin

Combine beans in a very large bowl. Pour 2 cups into a large wide mouth jar. To Make 15
Bean Soup: Cover bean mix with water and soak overnight. Drain beans and place in a
stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring
to a boil over medium high heat; reduce to medium low, cover and simmer 1 hour. Add
remaining ingredients; continue to simmer 1 hour or until beans are tender. Remove bay
leaf before serving. Serve warm.

Merlene                merlene.tirone@comcast.net

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