In this issue:

Monday's Recipe: *Kool Play Dough Mix*
Requests & Replies from Subscribers:  Seven Layer Salad

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* Exported from MasterCook *

Kool Play Dough Mix

Recipe By : Real Food for Real People
Serving Size : 0    Preparation Time :0:00
Categories : Kid Friendly Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dry Mix:
1 cup Flour
1/2 cup Salt
1 package Unsweetened Kool-Aid -- (any color)
3 teaspoons Cream of Tartar
Ingredients to add later:
1 tablespoon Vegetable Oil
1 cup Water

In a small bowl, mix dry ingredients thoroughly. Place in a zip baggie or 1 pint jar. Use
scissors to cut a 7-8 inch-diameter
circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band.
Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:

Kool Play Dough

With Adult Supervision:

Pour mix into a large saucepan. In a 2-cup measuring cup, mix 1 cup water with 1 Tbsp.
Vegetable Oil. Slowly add water mixture to mix in pan, and stir with wire whisk , then
wooden spoon, over medium heat until mixture thickens to a dough. Adult: turn out onto
counter and knead until cool enough for child to handle. Store in tightly covered container
up to 6 months.

Source: "Child Size Mixes & More!"
Copyright: "(c)2003 Kaylin White/Real Food for Real People"

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

Per Serving (excluding unknown items): not applicable

NOTES : Dough will be color of Kool-Aid powder, and will smell like Kool-Aid flavor!

For more FREE recipes from this One-Of-A-Kind collection, visit
www.realfood4realpeople.com/childsize.htm
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

We recently made a dill/onion batter bread that was just OK, not great, and are wondering
if we could find someone with a tried and true savory bread pudding that has dill in it. I
googled, but after pages and pages, nothing stuck my fancy. We make sweet bread
puddings fairly often when we have leftover bread, so the "pudding" part is not a problem.
Maybe my taste buds are off this morning, but nothing sounds good with dill in it. Ideas,
anyone? Thanks,

Leann

Hi!

I was wondering if anyone knew how or had a recipe for "flat" bread? THANKS!

Millie

Does anyone have good lunch ideas for teenage girls who don't think it's cool to take
lunches to school?

Susan
 

~ Subscriber Responses ~
 

Hi Kaylin!

This is for Suzi who is looking for a Shrimp Butter recipe.

Sylvia from Illinois              SylviaWil@aol.com

* Exported from MasterCook *

Shrimp Butter

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers/ Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces can of drained shrimp -- (I use the tiny)
1/2 cup soft butter -- (no substitutes)
8 ounces cream cheese
4 tbs mayo
2 tbs lemon juice
1 tbs minced onion -- (or to taste)
1/4 teaspoon salt

Beat with electric mixer, chill for at least a few hours or made the day before. Makes a
great spread for crackers, melba toast etc. Should set out for a while before serving so it
softens slightly.
 

Someone asked for a seven layered salad recipe; this is not seven layered, but it's tried
and proven very good.

Mary                walterm@vnet.net

Summer Layered Salad

10 slices bacon
1 medium head iceberg lettuce, shredded
1 large red onion, thinly sliced
3/4 cup finely chopped celery
1 (10-ounce) package frozen green peas, thawed
1 cup shredded cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/2 envelope ranch salad dressing mix
1 teaspoon paprika

Prep Time: 15 minutes
Cooking Time: 5 minutes
Serves 6

1. Fry bacon in a medium skillet over medium heat until browned and crisp, about 5
minutes; drain and crumble.

2. Reserve 1/2 cup lettuce. Layer remaining lettuce, red onion, celery and peas in a glass
salad bowl. Sprinkle with three-fourths of the bacon and 1/2 cup cheddar.

3. Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread
evenly over top layer.

4. Chill salad, covered, until serving time. Sprinkle with remaining bacon, reserved lettuce,
remaining cheddar and paprika just before serving.

Per serving: 384 Cal.; 13g Protein; 31g Fat; 16g Carb.; 650mg Sodium; 48mg Chol.; 5g
Fiber.

Village Tips
To quickly clean iceberg lettuce, firmly hit the core end on the countertop, then twist and
remove the core. Run cold water into the cavity and invert the head to thoroughly drain
before shredding.

Sandy was looking for a 7 layer salad she had gotten from a coop cookbook. I hope this
might be close to it for her. It is really good.

7 Layer Pea Salad

3 cups shredded lettuce
1/2 cup red onion, chopped finely
1 cup celery, chopped
10 oz. box frozen peas - DO NOT DEFROST
1 cup Miracle Whip or enough to cover top of salad
2 hard boiled eggs
1 cup sharp cheddar cheese
1/2 cup Hormel bacon bites
1–2 Tablespoons sugar, optional

In a large bowl layer in this order the: shredded lettuce, red onion, celery and frozen peas.
In a medium bowl mix Miracle Whip and sugar, if using. Put on top of salad. Then add the
eggs, sharp cheddar cheese, and Hormel bacon bites. Best if refrigerated overnight.

Barb S                   brbshrl@cox.net
 

For Sandy

Seven Layer Salad

6 cups chopped lettuce
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer
egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer
vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese,
along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread
over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or
overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

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

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(C)1994-2007, Kaylin White/Real Food for Real People. All rights reserved.

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