In this issue:

Wednesday's O.A.M.C. Recipe: *Healthy Chicken Packets*
Requests & Replies from Subscribers:  Cherry Oatmeal Muffins

To print or save the the ezine OFF-line please click here

Did someone forward this to you? Get your free subscription here:
send e-mail to RealFood4RealPeople-subscribe@yahoogroups.com

*Website directory, unsubscribe & address change instructions are included at the bottom of each issue

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

 * Exported from MasterCook *

Healthy Chicken Packets

Recipe By : Real Food for Real People
Serving Size : 16           Preparation Time :0:00
Categories : Chicken                  Low Fat
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Chicken Breasts without skin -- cooked, chopped
6 ounces Neufchatel Cheese -- softened
2 tablespoons Chives -- chopped
4 tablespoons Milk, skim
1 cup Bread Crumbs
4 1/2 cups Bisquick® baking mix -- low sodium
1 1/3 cups Milk, skim
Non-stick Cooking spray

Mix chicken, Neufchatel cheese, chives, milk, and salt in a bowl with your hands to make
filling, and store in 2-1 quart sized bags. Put bread crumbs in another 2-1 quart bags,
attach it to bag of filling, and freeze.

To serve: Thaw chicken mixture. Preheat oven to 350*. Prepare biscuit dough, by mixing
the Bisquick and milk together, adding additional flour to make dough the proper
consistency for rolling. Divide dough into 16 equal portions and roll each portion out to
make a rectangle, about 4 x 5 inches. Place about 1/4 cup of mixture in center of each
rectangle. Fold dough over filling, and pinch the edges to seal tightly. Spray each packet
lightly on both sides with non-stick cooking spray, and coat with bread crumbs. Place
packets on baking sheet and bake for 20 minutes or until golden brown.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 8g Fat (29.1% calories from fat); 16g
Protein; 28g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 538mg Sodium.

Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin

I love your ezine! Thanks for this service! Yesterday I ate as a visitor at a church pot lock.
Someone made the most wonderful potato dish that was like mashed potatoes with a corn
flake topping. Does anyone know what I am talking about? Thanks!

Beth

Hi Kaylin!

Thanks for all that you do! I am looking for a recipe for an Italian meat dish called
"bragiole". (That might be spelled wrong) I would appreciate any help that anybody could
give. Thanks again,

Alice

Hi!

I was wondering if anyone had any pound cake recipes that were different from the
everyday norm. Also I was wondering if anyone had any good baked beans recipes- I can
never seem to get those right. Thanks so much.

Misty
 

~ Subscriber Responses ~
 

This is for Brianne, looking for a Lemon Bar. I got this from my mother, who is 87 years
old.

DELICATE LEMON SQUARES

1 Box of Angle food Cake Mix
1 can Lemon pie filling (16-17 oz.)

Combine dry cake mix with the lemon pie filling, mixing together well. Pour mixture into a
greased 9 x 13 inch baking pan. Bake at 325 degrees for 20-25 minutes. This will separate
into two layers, the bottom is like a crust. You can then sprinkle powdered sugar over the
top or you can cool, then top this with the following frosting:

FROSTING

1 8 oz. cream cheese (softened)
2 1/2 cups powdered sugar
3/4 teaspoon Lemon extract

Combine ingredients, mixing well, spread over the cooled bars. Optional: Sprinkle some
coconut on top.

Gaildh2@att.net
 

So-Easy Lemon Bars by Pillsbury

1 (18 oz) pkg Pillsbury Refrigerated Sugar cookies
4 eggs, slightly beaten
1- 1/2 cups sugar
1/4 cup Gold Medal All Purpose Flour
1 teaspoon baking powder
1/4 cup lemon juice
1-2 tablespoons powdered sugar

1. Heat over to 350°F. Slice cookie dough as directed on package. Arrange slices in
bottom of ungreased 13x9-inch pan. With lightly floured fingers, press dough evenly in pan.
Bake at for 15 to 20 minutes or until light golden brown.
2. In large bowl, combine eggs, sugar, flour and baking powder, blend well. Stir in lemon
juice. Pour mixture over warm crust.
3. Bake for an additional 20-30 minutes or until top is light golden brown. Cool completely.
Sprinkle with powdered sugar; cut into bars.
Makes 36 bars.

Connie                  agsect93230@yahoo.com
 

This is for Pat, who wanted breakfast muffin recipes. I'm not sure where I got this recipe,
but I've made it lots of times and they are always good.

A Little Bit Of Everything Muffins

2 1/2 c. flour
1 1/4 c. sugar
3 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 c. applesauce
1/2 c. oil
1 tsp. vanilla
2 c. grated carrots
1 medium tart apple, peeled and grated
1 can (8 oz) crushed pineapple, drained
1/2 c. flaked coconut
1/2 c. raisins
1/2 c. chopped walnuts

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs,
applesauce, oil and vanilla. Stir into dry ingredients just until moistened (will be thick). Stir
in carrots, apple, pineapple, coconut, raisins and nuts. Fill greased or paper-lined muffin
cups 2/3 full. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans.

Kay                   Kay.Corder@ngc.com
 

Cherry Oatmeal Muffins

1 cup quick cooking oats
1 cup flour
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup tart cherries, frozen, coarsely chopped

Preheat oven to 400 degrees F. Put oats, flour, brown sugar, baking powder and nutmeg in
a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small
bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly
stir in cherries. Spray muffin pan with nonstick spray. Fill muffin cups two-thirds full.
Bake for 15 to 20 minutes.
Note: 1 cup canned tart cherries, drained and coarsely chopped, may be substituted for 1
cup frozen tart cherries.

Awesome Orange Chocolate Muffins

2 cups all-purpose flour
3 teaspoons baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup orange juice
1 teaspoon orange peel
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup milk
1 egg
1/4 cup chocolate chips

Preheat oven to 400 degrees F. In a medium bowl, combine dry ingredients and blend with
a fork. In a separate bowl, combine liquid ingredients. Gradually pour orange juice mixture
into flour mixture and mix lightly, just until flour is moistened. Fold in chocolate chips. Fill
lightly greased muffin tins two-thirds full with batter. Bake for 18 to 20 minutes. Makes 12
muffins.

Magic Muffins (Malt-o-Meal)

1 1/14 cups all-purpose flour
3/4 cup Malt-O-Meal hot wheat cereal, dry
1/2 cup sugar
3/4 cup milk
1/4 cup vegetable oil
1 egg
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla (optional)

Preheat oven to 400 degrees F. In a large mixing bowl, combine all ingredients. Stir
together until all ingredients are moistened; DO not use electric mixer, do by hand. Pour
batter into greased or paper-lined muffin tins, filling cups 3/4 full. Bake 18 to 20 minutes or
until center is firm to the touch.

Apple Pecan Muffins

1 cup wheat bran flakes cereal with raisins
2/3 cup sugar
1/3 cup graham cracker crumbs
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup nonfat buttermilk
2 Tablespoons butter, melted
1 egg
1 cup finely chopped peeled apple
1/3 cup chopped pecans, toasted
2 Tablespoons sugar
3/4 teaspoon ground cinnamon
1 Tablespoon butter, melted
Vegetable cooking spray
1 Tablespoon sugar

Combine the first 6 ingredients in a bowl and make a well in the center of mixture. Combine
buttermilk, melted butter, and egg and stir well. Add to the flour mixture, stirring just until
moistened, and set aside. Combine apple and next 4 ingredients, stirring well; set aside.
Spoon 2 tablespoons of batter into each of 12 muffin cups coated with cooking spray.
Divide apple mixture evenly among muffin cups, and top apple mixture with remaining
batter, dividing evenly. Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 350
degrees F. for 25 minutes. Remove from pans immediately.

TMR               pelealoha2000@yahoo.com
 

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

Real Food for Real People Directory
 

(C)1994-2007, 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.