In this issue:

Thursday's Diabetic Recipe: *Apple-Walnut Muffins*
Requests & Replies from Subscribers:  Scrumptious Hash Brown Potatoes

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 *

Apple-Walnut Muffins

Recipe By : Real Food for Real People
Serving Size : 12       Preparation Time :0:00
Categories : Diabetic               Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Flour
1/2 cup Wheat Gluten -- or Soy Flour
2 teaspoons Baking Powder
1 1/2 teaspoons Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Salt
2 Eggs
2/3 cup Apple Juice, frozen concentrate
1/3 cup Butter -- melted
1 teaspoon Vanilla Extract
2 medium Apples, peeled -- chopped or shredded
1 cup Walnuts -- chopped

Preheat oven to 350 degrees F. Prepare 12 muffin cups with non-stick cooking spray or line
with paper liners; set aside. Combine dry ingredients in a medium mixing bowl. Combine
dry ingredients; add eggs, apple juice concentrate, melted butter, and vanilla extract; mix
just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into
prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in
pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature.

Note: Cooled muffins may be wrapped securely and frozen for up to 3 months.

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

Per Serving (excluding unknown items): 257 Calories; 13g Fat (43.6% calories from fat);
13g Protein; 24g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 205mg Sodium.

Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
 

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

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Now that the Girl Scout cookies are being distributed, does anyone have a Copy Cat recipe
for their new "Cafe" cookies? I really love these! Thanks!

Mary R/Greeley, CO

Hi,

Our hard drive recently crashed and I lost my recipe file. A friend gave me an Amish
Friendship Bread starter today with only the basic recipe. I recall having gotten various
recipes for different things besides cake from RF4RP and wonder if folks can share recipes
for other things you can do with the starter. I would really appreciate it. Thanks,

Lydia Taylor

A friend of mine has just found out that she must eat foods that are low in potassium, low
in salt and no dairy products. We would appreciate any ideas on what she might be able
to eat and enjoy. Thanks for your help.

Shirley
 

~ Subscriber Responses ~
 

Kim flattered me by asking if I would post more recipes using sourdough. Well, not
everyone is interested in sourdough, but for those who are there is a Usenet newsgroup
that deals with it. rec.food.sourdough is its name. Also there is a good listing of recipes at:
http://home.teleport.com/~packham/sourdrec.htm along with an offer of free starter.

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

This is for Beth. Even if it's not the recipe she's speaking of, she'll love this. It's so good to
serve with roast beef, green beans and wonderful rolls.

Scrumptious Hash Brown Potatoes

2 lb. bag of frozen hash browns
1 can cream of chicken soup
1 stick melted margarine
8 oz. cream cheese
1/2 tsp. pepper
1 pint sour cream
1 tbsp. salt ( or less )
1/2 chopped onion

Mix above ingredients. Pour into 9 x 13 buttered dish. Top with 2 cups crushed corn
flakes mixed with 1/4 stick melted margarine. Bake 1 hour at 325º F. This is delicious.

Mary                 walterm@vnet.net
 

Shrimp Butter

Cream cheese and butter are the base for this shrimp spread. This is a great dip for
parties.

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans shrimp, Rinsed well and drained
1 tablespoon chopped onion
3 tablespoons lemon juice
1/2 teaspoon garlic salt
1/4 cup mayonnaise
Dash or two of Tabasco sauce or cayenne pepper (Optional, but good)

Place the butter and cream cheese into a medium bowl, and beat with an electric mixer.
Add the shrimp, onion, lemon juice, garlic salt and mayonnaise; beat until fluffy. Cover and
chill for several hours before serving. Allow the butter to come to room temperature before
serving. Serve with Wheat Thins or crackers of your choice. Enjoy,

Jim                  Jimko@AOL.COM
 

Here is a wonderful baked bean recipe for Misty. I got it several years ago from the Atlanta
Journal-Constitution.

STEVE’S BEANS

Makes 15 servings {Preparation time: 20 minutes - Cooking time: 70 minutes}

1-pound tube regular (or spicy) Jimmy Dean Sausage
4 (15 - 16-oz.) cans different types of beans (dark red kidney, black, navy, pinto, etc.) ,
well-drained
1 (28-31-oz). can pork and beans, well-drained
1/2 cup brown sugar
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 large onion, chopped
1/2 each green and red pepper, diced
3 cloves garlic, minced
1 (10-oz.) can regular (or spicy) Ro-tel chopped tomatoes
1 teaspoon liquid smoke
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
(6 to 8 strips bacon – optional)

Preheat oven to 350°. In a large skillet, brown the sausage, breaking it up into pieces as it
cooks. When cooked through, remove from skillet and drain fat. Place in a large bowl.
Lightly sauté the peppers, onion, and garlic. Remove to bowl with the sausage. In the
bowl, mix sausage, sautéed vegetables, all the beans, pork and beans, brown sugar,
barbecue sauce, ketchup, tomatoes, liquid smoke, mustard, salt and pepper. Transfer
mixture to a 13X 9-in., 14 X 10 in., or other large lightly-oiled baking pan. If using
bacon, place strips on top). Bake for 1 hour. (If using the bacon, it may be necessary to
run the pan under the broiler to make it crisp before serving.

Nancy Berlo                 nancy@nancyberlo.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.