In this issue:

Friday's Recipe: *Easy Crunchy Clusters*
Requests & Replies from Subscribers:  Lazy Wife Pickles

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Real Food for Real People presents:

Cake Mixes in Jars & More!

This unique collection was inspired by one of our subscribers!  Make your own cake mixes to store for your own use, or to give as gifts!  With these one of a kind recipes, you will not only save money, but will take back control of the ingredients used in your mix recipes. Keep a few on hand for quick baking & gift giving needs!  Make them with your children!  Make them as fund raisers! 

Get your free sample Cake Mixes in Jars recipes now by visiting us at:

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* Exported from MasterCook *

Easy Crunchy Clusters

Recipe By : Real Food for Real People
Serving Size : 18              Preparation Time :0:00
Categories : No-Bake Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Peanut Butter Chips -- 1 bag, melted
3 1/2 tablespoons Margarine or Butter -- melted
4 cups Corn Flakes
8 Snickers Candy Bars -- chopped

Place peanut butter chips and margarine in a microwave-safe bowl. Heat at medium power for about 1 minute and 20 seconds. Stir until smooth, then stir in corn flakes and chopped candy bars. Drop into mounds and place on a sheet pan lined with wax paper. Let set for about 1 hour.

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

Per Serving (excluding unknown items): 205 Calories; 11g Fat (47.8% calories from fat); 5g
Protein; 22g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 169mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin & readers,

I would like to have some recipes for breakfast casseroles. I made one this week and it
lasted all week for my husband and I to eat before work! It was wonderful! It would be nice
to have a variety however, so we don't make the same one every week. Thank you for any help
you can give to us.

Tanya

My girls (6 & 8) have discovered making no-bake cookies. I like this because they are not
using the oven. Does anyone have recipes for these? We have one for cookies that have cocoa
powder, peanut butter and oatmeal- but it would be fun for them to be able to make another
kind too. Thanks!

LuAnn

Send casserole recipes please.

Siota

~ Subscriber Responses ~
 

Lazy Wife Pickles

Wash cucumbers and dry pack in jars
Add to each jar:

2 Tbsp. salt
2 Tbsp. dry mustard
4 Tbsp. sugar

Fill Jars with cold vinegar; seal. Ready in 6 weeks.

dealybug@yahoo.com
 

Barbara asked for a recipe for Lazy Wife's Pickles that she recalls being made in a crock and
could be eaten almost right away. There are a number of recipes for this pickle but they use
jars as crocks are not too common. (My wife occasionally calls me an "old crock", amongst
other terms of endearment!) Here is a crock pickle recipe that I did find:

Here's an old Estonian recipe for crock pickles:

3-4 kg cucumbers
black currant leaves
bunch of dill weed, (use the entire stalk)
20-30 g horseradish
2-3 cloves of garlic

For the salt water:
5 l of water
200-300 g coarse salt

Wash the cucumbers. Clean and chop the horseradish. Wash the black currant leaves. Wash dill,
and chop into smaller pieces. It can also be folded to fit the crock. Bring the salt water
mixture to a boil and let cool. Layer the cucumbers in the crock alternating with the black
currant leaves, dill and horseradish. Top with black currant leaves. Pour the salt water
over, cover the crock with a plate or a wooden lid, making sure the cucumbers remain covered.
Should be ready in 6-8 days.

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

This is for Barbara who wanted Lazy wife pickles. Not exactly sure if this is it but boy are
these easy.

SUN DILL PICKLES

6 1/2 c. water
2 1/2 c. white vinegar
1/2 c. pickling salt
1 tsp. alum
1 tsp. dill seed

Mix (do not heat). Add to pickles, dill and garlic in gallon jug. Put in sun 2-3 days then
refrigerate. Brine is enough for 1 gallon of pickles. If this is too much pucker power for
you. you can add sugar.

Caryn                      c_quaker@yahoo.com
 

Hi Kaylin,
 
One of your readers wants the recipe for Angel Pie. Here is mine.

Shalom, from Spike the Grate                    spikethegrate@verizon.net

ANGEL PIE

Meringues:

5 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 cups sugar

Preheat oven to 400 deg. F. Beat egg whites until foamy. Add salt and cream of tartar. Beat
until stiff. Slowly add sugar, and beat until stiff and stands in firm peaks. Spread in
circles on brown paper – about 1/2 inch thick, as many 6- or 8-inch circles as you can make.
Place paper onto cookie sheet, and place into oven. Turn off oven and leave the meringues in
the oven all night.

Filling:

1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups hot water
3 large egg yolks, beaten
2 tablespoons butter or margarine
1/3 cup plus 1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel

In a medium saucepan combine 1 1/2 cups sugar, 1/4 cup cornstarch, flour and salt; add 1 1/2
cups hot water gradually, stirring constantly. Cook and stir on medium heat until mixture
comes to a boil and thickens. Reduce heat to low. Cook and stir constantly 8 minutes. Remove
from heat. Add about one third of hot mixture slowly to egg yolks. Mix well. Return mixture
to saucepan. Bring mixture to a boil on medium-high heat. Reduce heat to low. Cook and stir 4
minutes. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well.
Allow to cool to the point at which you can touch it comfortably. Put one of your meringue
circles onto your cake or serving plate. Spoon some of the filling over it and spread almost
to the edges. Put another circle on top of that, and spread some filling almost to the
edges. The filling layers should be maybe 1/2 or 3/4 inches thick. Try to divide the
filling so that you will have the correct amount to cover all but the last circle. The last
circle is the top of your dessert.

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