In this issue:

Thursday's Diabetic Recipe: *Chicken Cacciatore*
Requests & Replies from Subscribers:  Angel Pie

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.
 

Real Food for Real People presents

Spice & Soup Mixes

Our economical collection of spice mix, meat rub, dressing mix and soup mix recipes are great for gift giving or keeping for your own use!  Some of the treats this comprehensive collection includes are  Red's Seasoned Salt, Red's Taco Seasoning, Red's Chicken Coating Mix, Onion/Garlic Powder, Red's Spaghetti Sauce Mix, Self-Rising Flour, Five Spice Seasoning Blend, Ranch Dressing Mix w/variations, Curry Powder Seasoning Blend, Red's Dry Spice Rub, Instant Potato Soup Mix, Instant Vegetable Soup Mix, Onion Soup Mix and much more! Get your free sample recipes now by visiting us at:

www.realfood4realpeople.com/soup.htm

 
* Exported from MasterCook *

Chicken Cacciatore

Recipe By : Real Food for Real People
Serving Size : 4                 Preparation Time :0:00
Categories : Chicken                  Diabetic
Low-Carb                     Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Fettuccine
2 tablespoons Flour
1 teaspoon Italian Seasoning
4 Chicken Breast Halves -- boneless & skinless
2 tablespoons Olive Oil
2 cups Fresh Mushroom -- sliced
1 small Onion -- chopped
26 ounces Pasta Sauce -- Roasted Garlic Flavor
8 ounces Mozzarella Cheese -- shredded

In a shallow dish, combine the flour and Italian seasoning. Rinse chicken under running cold
water. Coat chicken with the mixture. In a large skillet, over medium-high heat, brown the
chicken in hot oil; remove the chicken from the skillet. Reduce heat to medium and add the
mushrooms and onion to skillet; cook and stir until tender. Add the pasta sauce and chicken
to the skillet. Cover and simmer for 15 minutes or until the chicken is fully cooked.
Meanwhile, cook pasta according to package directions. Top each chicken breast with cheese.
Serve with hot pasta.

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

Per Serving (excluding unknown items): 734 Calories; 35g Fat (43.7% calories from fat);
51g Protein; 51g Carbohydrate; 2g Dietary Fiber; 143mg Cholesterol; 333mg Sodium.

Exchanges: 3 Grain(Starch); 6 Lean Meat; 1 Vegetable; 3 Fat.

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

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I am looking for a Diabetic Homemade Icecream recipe, please? Thank you so much,

Sloopy

Hi Kaylin,

My friend’s son has just been deported to Iraq. He is in the Marines and has been trained as
a sharp shooter, which has put him directly in the front lines. I was very surprised and
very saddened to find how little our county supplies to these soldiers in the battlefield.
They are equipped with just a few socks, batteries and other supplies and little food. These
soldiers really depend on care packages that are sent to them. I am looking for recipes that
will ship easily. Bar cookies, trail mixes and any other suggestions that your readers may
have. Also, recipes for beef jerky. Pork is not allowed to be sent to the Middle East. If
you and your readers can supply me with recipes, I would really appreciate it. Thanks in
advance.

Margie in St.Louis

I need a recipe for breakfast sandwiches that I can make ahead of time, and either
refrigerate or freeze for my kids to microwave in the mornings before school. Does anyone
have a recipe like this? Thanks for your help! I hate feeding them pop tarts all the time.

Bonnie

~ Subscriber Responses ~
 

Kaylin:

This soup is really good - easy too!! You can substitute or add/delete any vegetables you
wish. I added more pasta to mine and more barley too.

ALPHABET SOUP

50's Prime Time Cafe, Disney-MGM Studios Theme Park
Serving Size : 6

1/4 c Carrots, diced
1/4 c Rutabaga, diced
1/4 c Celery, diced
1/4 c Onion, diced
1 c Crushed tomatoes
1/4 c Peas
1/4 c Frozen green beans
2 TB Pearl barley, cooked, cooled
1/4 c Alphabet pasta, cooked, cool
3 c Water
2 Chicken bouillon cubes
2 Beef bouillon cubes
2 TB Cornstarch dissolved in
1/4 c Water

In soup pot, add water and bouillon. Bring to boil; Simmer, covered, 15 mins. Add carrots,
rutabaga, Celery, and onions; simmer 15 mins or until tender but Not mushy. Separately cook,
rinse, drain, and cool Barley and alphabet pasta; set aside. After vegetables are Tender, add
tomatoes, peas, and green beans. Simmer an Additional 5 mins; stir in cornstarch and water.
Allow Soup to thicken slightly and add barley and pasta. Heat only long enough to warm all
ingredients.

Leanne                   leanne62@frontiernet.net
 

This is an Angel Pie recipe that I got from a friend that is yummy.

Angel Pie

4 egg whites
1 cup sugar
1/4 t cream of tartar
1 t vanilla

Bake for 15 minutes at 350 degrees, Bake for 45 minutes at 300 degrees.

Mix in sauce pan; over boiling water until thick. Approx. 15 minutes

4 egg yolks
1/4 cup sugar
juice of 1 lemon

Let lemon mixture cool before adding onto crust (above). Make sure crust is also completely
cooled and pressed down in the middle before adding filling.

1/2 pint of whipping cream whipped.
Mix 1/2 whipped cream with filling and spread other 1/2 on top of pie.

This is sooo good. We end up needing 2 pies because everyone wants seconds.

Vickie Huber                  VictoriaHu@aol.com
 

Angel Pie

Yield: 1 pie

4 egg whites
1 cup white sugar
1/4 teaspoon cream of tartar
1/2 cup white sugar

4 egg yolks
1/3 cup lemon juice
2 teaspoons lemon zest
1 1/8 cups heavy cream
1 teaspoon lemon zest

Preheat oven to 275 degrees F. Grease a 9 or 10 inch pie plate. Beat egg whites until stiff.
Add cream of tartar and 1 cup sugar; beat until glossy. Spread into pie dish and bake for 1
1/2 hours. Turn off oven, and leave meringue inside to cool slowly. Combine egg yolks, 1/2
cup sugar, rind, and juice in double boiler. Cook and stir over medium low heat until thick.
Cool thoroughly. Whip cold cream until stiff. Place half of the whipped cream into the
meringue shell. Cover with a layer of the lemon filling and top with the remainder of the
whipped cream. The top layer of whipping cream can be put on with a pastry bag and a
decorative star tube. Garnish with lemon zest. Refrigerate before serving.

Euva                          euvacul@msn.com
 

In Tuesday’s edition John wrote about his grandfather making a noodle pudding. I grew up on
what is called Noodle Kugel – my mom made it and it was delicious and sweet. No “cheese” on
top though, so I have a feeling this one is different. This is pretty much a standard in all
Jewish homes.

Noodle Kugel

16 ounces broad egg noodles
4 Tbsp. butter, melted
1 pound cottage cheese
1 pound sour cream or Israeli white cheese
4 eggs, beaten
1/2 cup sugar
2 Tbsp. vanilla extract
1 cup crushed cornflakes
1 tsp. cinnamon
1/4-1/2 cup sugar

1. Cook noodles in boiling water according to package direction. Drain and rinse with cold
water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture
on top of the noodle mixture.
5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.

Sher                      sher@neo.rr.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.