In this issue:

Tuesday's Vegetarian Recipe: *Black Bean Salsa*
Requests & Replies from Subscribers:  Low Carb Cheesecake

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Real Food for Real People presents

Gift Sized Mixes

This collection contains fun recipes for Cookie & Brownie Mixes in jars. These make wonderful gifts for the holidays, or to welcome a new neighbor into your area.  These mixes are unique because first, they are made by You, and second, they are layered in the jars and are quite decorative once they have been completed. Get your free sample Gift Sized Mixes recipes now by visiting us at:

www.realfood4realpeople.com/cookies.html
 
 

 
* Exported from MasterCook *

Black Bean Salsa

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:10
Categories : Condiment                Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces Black Beans, canned -- rinsed and drained
1/4 cup Red Onion -- finely chopped
1/4 cup Tomato -- finely chopped
1 clove Garlic -- finely chopped
1 tablespoon Fresh Cilantro -- finely chopped
1/2 teaspoon Hot Pepper Sauce
1/4 teaspoon Salt
1/8 teaspoon White Pepper -- ground
1 pinch Ground Cumin

In food processor bowl, process beans, onion, tomato and garlic until almost smooth. Transfer
bean mixture to bowl. Add cilantro, hot pepper sauce, salt, white pepper and cumin; mix until
blended. Cover and refrigerate until ready to serve.


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

Per Serving (excluding unknown items): 33 Calories; trace Fat (8.4% calories from fat); 2g
Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 159mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi Kaylin,

My grandfather was Polish, Russian. He used to make noodle Pudding for the whole family. It
was like cooked noodles in a milk and egg concoction. It was topped with sliced American
cheese that was partially melted and toasted in the oven. The difference in his noodle
pudding and the stuff I've bought from today's stores is his wasn't sweet like candy. It was
more like food than dessert. Would anyone have a recipe?

John

I'm looking for a pickle recipe that my mom had back in the 40's. It was called "Lazy Wife
Pickles". It made a sour pickle and was made in a crock. The cucumber size didn't matter
and you could add additional cucumbers when you wanted to. They were ready to eat the next
day if I remember correctly. I think she got the recipe from a small booklet that Kerr or
Ball jars put out at the time. I have contacted them and they do not have the recipe in
their archives. I would so like to make them again and hope one of you reading this can
offer some help. Thanks in advance.

Barbara
 

My Grandma used to make a dessert that I think she called Angel Pie. It had a meringue crust
on both the top and bottom, a lemon filling and just melted in your mouth. I have all her
recipe cards but this one is missing. Hopefully someone else's Grandma used to make this
dessert, too and will have the recipe. Thanks all,

Kathy
 

~ Subscriber Responses ~
 

Olivia asked for:

Black Bean Pilaf

1 tablespoon olive oil
1 medium onion, sliced
1 (15 to 16-ounce) can black beans, drained and rinsed
1/2 cup drained and chopped sun-dried tomatoes in oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked brown rice (cooked in chicken broth)

Heat oil in large skillet over medium-high heat until hot. Add onion, beans, tomatoes, salt
and pepper; cook 3 to 5 minutes or until flavors are well blended. Stir in rice; heat
thoroughly. Serve immediately.

Makes 6 servings.

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

Hope this is what Carol is looking for!

Low Carb Cheesecake: Base

2/3 cup finely ground nuts
1 1/4 cups Splenda
1/4 cup margarine
3/4 cup almond flour
Using your hands, mix together well and then pack firmly pack into the base
of a 10" cheesecake pan covering the bottom evenly.

Low Carb Cheesecake: Filling
24oz (3 8oz packets) of softened cream cheese.
1 1/4 cups Splenda
4 large eggs
1 tsp vanilla (sugarfree extract)
1 cup of thick whipping cream
1/2 tsp almond extract

Beat together Splenda and cream cheese in a large bowl until creamy. Add in 1 egg at a time
whilst continuing to beat mixture to desired consistency. Mix in remaining ingredients.
Pour or spoon the low carb cheesecake filling into the 10" pan. Bake for 1 hour at 350 deg F.
Turn off heat and leave in the oven with door closed 1 more hour.
Run a knife around the edge of the cheesecake and leave to cool. Then refrigerate for a
further hour until completely set.

Low Carb Cheesecake: Topping
Simply select some low carb berries and sprinkle with a selection of roughly chopped nuts.


Basic Low Carb Cheesecake

32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
1 egg yolk
3 tablespoons sour cream

With an electric mixer, combine the cream cheese and splenda at slow to medium speed,
scraping sides often. Add all other ingredients except eggs. When completely mixed (with no
lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are
incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked
cheesecakes. (The leading cause of cracking is over-cooking, so don't believe any one who
tells you it is normal for a cheesecake to be cracked; it isn!&t.) Always treat the batter
gently. Pour the mixture into the springform pan. Place the pan on a very large piece of
aluminum foil, and fold the foil up around the pan to create a watertight barrier around the
cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway
with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place
the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1
hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in
until the oven is completely cool. The cheesecake can even be left overnight at this point.
Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the
sides of the pan. If your goal is to serve the cheesecake on a different dish without the
bottom of the spring form pan, then the pan can be lined with parchment paper before the
batter is poured in. Make sure to grease both sides of the paper. This will make for easy
removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully
before trying to remove it from the bottom pan. (may substitute 1 cup of Davinci Syrup which
reduces carb count to 3 for each serving!)

Cris Valerius               cris@classicautoparts.com

I wonder if this is the recipe Paty is looking for. My mom said that this is one that was
used a lot during WW II. It really is very good.

Egg less Raisin Cake

In a large saucepan, boil 1 cup of raisins with 2 cups of water for 10 minutes. Then add 1/2
cup butter or margarine and let it cool. Now in the same saucepan, put:

1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix it altogether. You needn't sift things first. Bake in a greased 10"X10" pan for 35
minutes. If desired 1 cup of nuts can be added.

Here is another recipe for Paty that I found in my mother's recipes.

War Cake

To 1 package of raisins add 2 cups of water and simmer slowly until the raisins puff up.
(Cook in a pan that can be used as a mixing bowl.) Cool, then add:

1 cup cold water
1 cup salad oil
2 cups sugar
4 cups flour - into which you sift 2 tablespoons Bakers cocoa (other brands have proved to
be undesirable) NOTE: if you would like the cake darker, you may add a bit more cocoa.

1 tablespoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice.
1 cup chopped nuts

Bake 1 hour at 350º F. (if too moist it may require an extra 10 minutes) Testing cake near
the center will cause it to sag. Do all testing close to the side.

Barbara              bjs3018@yahoo.com
 

Hi Kaylin,

Someone was looking for vegetable recipes the other day. I love vegetables also and this is
a great recipe. My mom made this several years ago and I've recently resurrected it.

Vegetables a la Greque

2 cups water
9 small white onions (may use scallions)
1 cup green beans (may use canned)
2 1/2 cups cauliflower flowers
2 cups celery (sliced)
2 cups mushrooms (sliced)
1 can artichoke hearts

Marinade

1 10 1/2 can chicken broth
1/2 can water
1/3 cup lemon juice
1/4 cup olive oil
3 cloves minced garlic
2 bay leaves
1 tsp fennel seed
12 peppercorns
1/2 tsp ground coriander
1/2 tsp thyme
salt to taste

Bring marinade ingredients to a boil in a Dutch oven and simmer for 5 minutes. Add raw
vegetables and cook until crisp-tender. Add all vegetables and bring to a second boil.
Cool and serve chilled or at room temperature.

Note: other vegetables of your choice can be substituted or added such as zucchini, carrots,
etc.

Leanne                  leanne62@frontiernet.net
 

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