In this issue:

Tuesday's Vegetarian Recipe: *Enchiladas w/Chipotle Sour Cream*
Requests & Replies from Subscribers:  Dirt Cake

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* Exported from MasterCook *

Enchiladas with Chipotle Sour Cream

Recipe By : Real Food for Real People
Serving Size : 8     Preparation Time :0:00
Categories : Chiles                 Main Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chipotle Sour Cream:
1 cup Sour Cream, light -- or unflavored yogurt
2 teaspoons Chipotle Chiles Canned in Adobo
1/4 teaspoon Salt
Enchiladas:
8 10 inch Flour Tortillas
2 medium Onions -- thinly sliced
2 medium Bell Peppers -- all colors, cut in thin strips
2 medium Zucchini -- cut in thin strips
1 Serrano Pepper -- cut in thin strips
2 tablespoons Chipotle Chiles Canned in Adobo
1 tablespoon Lime Juice -- fresh
1 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
2 tablespoons Sunflower Oil
1 cup Cheddar Cheese, shredded
Salsa
Lime Wedges
Cilantro -- for garnish

For sour cream: In small bowl, combine ingredients. Cover and refrigerate. (Can be prepared
up to 1 day ahead.)

Preheat oven to 350°F. Wrap tortillas in tin foil and heat in oven for 15 minutes.
Meanwhile, in large bowl, combine onions, bell peppers, zucchini, chilies, chipotles, salt,
pepper and mix until well blended. In large skillet, heat 1 tbsp oil over medium-high heat.
Add vegetables in batches and cook, stirring often and adding more oil if necessary, until
tender. Add lime juice and mix well. Fill each tortilla with 1/8 of the mixture, 1/8 of the
cheese and wrap egg roll style. Place on a baking sheet. Bake for 10 minutes just to melt the
cheese.

Serve with rice, salsa and lime wedges on the side. Put a dollop of the chipotle sour cream
on top of the enchiladas, garnish with cilantro and serve.

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

Per Serving (excluding unknown items): 358 Calories; 14g Fat (34.7% calories from fat); 12g
Protein; 47g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 791mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Some one once gave me a spoon dipped in chocolate with a pkg of home made cappuccino and a
mug. I would like to know how to make the spoons and the cappuccino, the kinds that don't really taste like coffee, if that makes any sense. Thanks!

Terri

Note from Kaylin: The recipe and directions for the spoons is available from RF4RP at:
http://www.realfood4realpeople.com/dollarmixes.html      and several recipes for comfort drink
mixes are available at:            http://www.realfood4realpeople.com/coffee.htm             Enjoy!

Kaylin,

I am looking for pudding recipes. I recall there once being recipes for instant pudding in
your postings. With the switch to a new system I have lost all my saved material which
included your previous newsletters. Could you please send me recipes for instant pudding?

LeEllyn

I absolutely adore the huge muffins I buy at Costco! Has anyone ever made muffins this big
at home, and if so, where do you get the tins and papers to do that? Also, do you have
recipes for anything like the Chocolate Chocolate-Chip muffins or Cherry Almond muffins they
have there? Thank you in advance.

Margaret

~ Subscriber Responses ~
 

Re: Halloween treat for Emily

Chocolate Halloween Eyeballs

1 pkg. seedless grapes
1 to 2 cups of chocolate chips
1 pkg. red hots
wax paper
different colored toothpicks

Wash seedless grapes and drain. Spread out onto paper towel and pat dry. Transfer onto wax
paper. Melt chocolate chips and cool slightly. Pour onto room-temperature grapes and/or dip
into chocolate mix. Within one minute, stick a red hot into the middle of a chocolate covered
grape. For better eyeball affects, make a circle around the red hot with vanilla frosting.
Insert toothpicks into the side of the treat. Eat right afterward or share chilled eyeballs
with friends and family. from The Dollar Stretcher

Mary in Azusa                Tis1947@aol.com
 

Diana asked for a Dirt Cake recipe for her husband's boss. This came from Barbara Steel
through this site sometime over the past few years.

Janet in CA                           janetwatson@pacbell.net

DIRT CAKE

Chris in Florida requested a recipe for Dirt Cake, a really entertaining idea. The first time
I saw this was at a party given by my then-three-year-old son’s preschool class for Mother’s
Day. This was many years ago, and all of us were fooled by the lovely floral centerpieces,
which we were then instructed to eat! We were dumbfounded, until we pulled out the silk
flowers, and found the tasty pudding concoction under the Oreo cookie “dirt.” The recipe
below calls for one large flower pot, but ours were in individual clay pots, which can be
decorated by each child, for a permanent keepsake. Hope you have fun with this!

1 pkg. Oreo cookies
1 pkg. instant chocolate pudding
1 sm. Cool Whip
Gummy worms
Candy rocks
Artificial flowers

Blend cookies in blender to make coarse crumbs. Prepare pudding according to package
directions. Fold pudding into Cool whip. Put ½-cookie crumbs in a new, clean flower pot or
plastic bowl. Place pudding over layer of crumbs. Top with remaining crumbs. Garnish with a
few gummy worms and candy rocks. Stick into "dirt cake" a bunch of silk flowers. Use as
centerpiece, then remove flowers and spoon into dishes to eat. Keep refrigerated until used
on table. Barbara Steele info@brooksandmedlock.com

Dirt Cake

Serves/Yields: 1 - 9x13 inch pan. (24 servings)
Prep. Time: 15 Minutes
Cook Time: 0
Category: No-Bake Cakes
Difficulty: easy

An irresistible dessert with a chocolate cookie crust and a light creamy filling. Perfect for parties. This can also be prepared in a flower pot with gummy worms added. Great for children's parties.

1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter, melted
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed

1 Using a blender or food processor, crush 2/3 of the cookies. Stir in the melted butter, then press into a 9x13 inch baking pan.

2 In a medium bowl, stir together instant pudding and milk. chill in freezer until thickened. Using an electric mixer, beat the cream cheese into the pudding. Fold the dessert topping into the pudding mixture by hand.

3 Spread over the prepared crust. Crush the remaining cookies in the blender, and sprinkle over the top of the pudding layer. chill for at least 4 hours or until serving time.  Source: Donna West This recipe comes from CakeCentral.com

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

Hi Kaylin,

What a treat it is to receive this e-zine everyday. This is for Amber who was wanting gift mix recipes. Oh boy can I relate... Many years I was a single mom surviving on a limited budget and these recipes are wonderful. I still make one or two every year because I found that homemade items are just as appreciated, if not more, especially for those people who are hard to buy for and don't need any more "stuff."

A few tips to save money: Ziploc bags I buy in bulk at Sam's to save money. Wal-Mart or Dollar General usually have the least expensive quart jars. I also save my spice containers year round and reuse those for seasoning mix recipes. Sam's sells spices in bulk at great prices and for others I don't use as often you can find great deals at Big Lots or other discount stores. The labels usually peel off easily and I affix my own. A regular address label usually fits most containers and I design my own and print a page off at a time from my own computer. Or, watch for these labels steeply discounted after Christmas at office supply or discount stores, or in the Current catalog.

I have collected many of these gift mix from your web site, other web sites, and I also picked up a gift mix cookbook at a book sale. Since the holidays are so busy, I usually steer toward making the simpler ones.

I make your Red's Seasoned Salt every year, but I add a lot more paprika (just eye ball how much more to add - it gives it more color and a good flavor). My sister asks for this every year because her kids love it on French fries. I usually make her a larger batch and Dollar General sells these great larger shaker type containers that are cheap. I also make the seasoning mix for Roast Sticky Chicken (another RF4RP favorite) in snack size Ziploc baggies and affix a label with the recipe.

This is my favorite gift mix to give because not only is it inexpensive and easy to make, it makes a large quantity, and everyone loves it. I save a couple for us to make during the winter. A RF4RP subscriber was kind enough to provide this recipe for me again a year or two ago after my computer crashed, and I made this again last Christmas and jotted down how I remembered altering the recipe.

Enjoy!

Vicki                             vterp06@yahoo.com

13-Bean Soup Mix

1 Pound Dried Red Beans
1 Pound Dried Green Lentils
1 Pound Dried Kidney Beans
1 Pound Dried Brown Lentils
1 Pound Dried Navy Beans
1 Pound Dried Great Northern Beans
1 Pound Dried Baby Lima Beans
1 Pound Dried Large Lima Beans
1 Pound Dried Pinto Beans
1 Pound Dried Green Split Peas
1 Pound Dried Yellow Split Peas
1 Pound Dried Black Beans
1 Pound Dried Black-Eyed Peas

If you can't find all of the different types of beans above, you may substitute another type. I usually substitute garbanzo and mayo coba beans for the yellow split peas and one of the lentils. Mix all ingredients together in a very large mixing bowl or pot. Pour two cups of bean mix into 16 ounce canning jars, or quart-size Ziploc bags. Makes 14 packages.

Each Seasoning Packet:
1/4 Cup Parsley
1 Teaspoon Chili Powder
1 Teaspoon Cumin
2 Teaspoons Salt
1 Bay Leaf

To create the seasoning packet for the soup, measure all of the herbs into snack size Ziploc bags and seal. Place seasoning packet inside package of beans.  Label with the following recipe:

13 BEAN SOUP

1 jar of beans (2 cups)
6 cups water
1 tablespoon red wine vinegar
2 cans (14.5 oz each) stewed tomatoes
1 smoked ham hock
1 medium onion, chopped
1 clove garlic, minced

Rinse beans well with water. Drain and place in crockpot. Add water, vinegar, tomatoes, ham hock, onion, garlic, and contents of seasoning packet. Cook on low for six to eight hours until beans are tender. Remove bay leaf before serving. Yields 11 cups of soup.  For stronger flavor, substitute one cup of water with chicken or beef broth.

To cook on stovetop: Cover beans with water and soak overnight. Drain beans and place in a Dutch oven or stockpot. Add water, vinegar, tomatoes, ham hock, onion, garlic, and contents of seasoning packet. Bring to a boil over medium-high heat, cover and simmer 1 hour or until beans are tender.

Another one:

Gourmet Hot Chocolate Mix

Heaping 1 1/2 c. powdered instant dry milk
1 c. powdered coffee creamer
1 c. powdered chocolate flavored drink mix
3/4 c. powdered malted milk flavored drink mix
1/2 c. powdered sugar
1 pkg. instant chocolate pudding

(Doubling the recipe makes enough for 2 1/2 cups in 4 Ziplocs/tins)

Mix all ingredients well in a large mixing bowl. Place mix in tins, jars, or mugs with the following directions:

Gourmet Hot Chocolate

To make one serving:
3-4 T Gourmet Hot Chocolate Mix
8 oz. (1 c.) boiling water
Marshmallows or whipped cream

Place the Gourmet Hot Chocolate Mix in a mug. Pour boiling water over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream.

The above is WONDERFUL with this easy to make homemade marshmallow recipe. These are really
easy to make. I put a dozen or two (depending on the size) in a fold-over sandwich baggie and include with a tin of the hot chocolate mix above.

Peppermint Marshmallows

1/2 Cup Powdered Sugar
1/3 Cup Cornstarch
2/3 Cup Water
2 Envelopes Unflavored Gelatin
1 1/3 Cups Sugar
2/3 Cup Light Corn Syrup
1/2 Cup Crushed Candy Canes
1/8 Teaspoon Salt

1. In a small bowl, sift together powdered sugar and cornstarch. Line a 13 x 9 x 2-inch baking pan with nonstick foil. Coat with nonstick cooking spray. Sift 2 tablespoons of the sugar-cornstarch mixture into the pan, tilting to coat sides. Leave any excess in the pan.

2. Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.

3. In a medium-sized heavy-bottomed saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. Strain into bowl with gelatin.

4. Beat on high speed with an electric mixer until light and fluffy, 10 to 15 minutes. Spread into prepared pan and smooth top. Dust with 2 tablespoons the sugar-cornstarch mixture. Let set at room temperature for 2 hours.

5. Lift marshmallow from pan using foil. With a wet knife, cut into 6 squares. Spread remaining sugar-cornstarch mixture onto a baking sheet. Invert marshmallow block onto baking sheet; cut each square into 9 pieces. Toss marshmallows in sugar-cornstarch mixture, and set on a pan to set an additional hour. Store loosely covered, at room temperature (Important: otherwise marshmallows will get sticky

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(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.