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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 10, Issue 001, January 07, 2008 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
www.realfood4realpeople.com
"Brighten someone's day! Share today's issue with a friend"
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Dear Subscribers,
Welcome to a new
year with Real Food for Real People! We are off to a very late
start, thanks to a very nasty hard drive crash here at RF4RP and some
difficulties in getting the correct hard drive from the manufacturer of my
main computer. I am still without a computer, but do now have a back
up, and can at least get the ezine out until things are back to normal
around here. I appreciate your patience with these difficulties, and
would love to have a FLOOD of email with requests and recipe submissions
to re-stock the RF4RP files for the coming year (and to replace the
portion of the information that was lost in the hard drive crash).
Here is to a new year that is everything you all hope it will be!
Kaylin
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possible.
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And Here Is Today's Recipe! |
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* Exported from MasterCook *
Busy Day Stroganoff
Recipe By : Real Food for Real People
Serving Size : 8 Preparation
Time :0:00
Categories : Beef
Main Dish
Pasta
Quick Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Egg Noodles -- un-cooked
1 1/2 pounds Lean Ground Beef
1 medium Onion -- chopped
2 cans Cream of Mushroom Soup
1 cup Sour Cream
2 teaspoons Dill Weed
1 teaspoon Salt
1/2 teaspoon Black Pepper
In a large skillet, brown lean ground beef with chopped onion. Drain
any grease from
mixture, and set aside. Cook egg noodles in Dutch oven size pan,
according to package
directions for firm noodles (about 5 minutes). Rinse noodles, and
return to pan. Add
ground beef mixture and all remaining ingredients. Mix well, and
heat mixture on low for 10
minutes to let flavors blend.
Copyright: "(c)2000, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 487 Calories; 28g Fat (51.8%
calories from fat);
23g Protein; 35g Carbohydrate; 2g Dietary Fiber; 118mg Cholesterol;
608mg Sodium.
Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 4 Fat.
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*Note: Please forward this recipe post to as many people as you like. All I
ask is that you forward the entire message, and that you encourage the
recipient to subscribe. Thank you so much!
Kaylin
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Real Food for Real People presents:
All Purpose Mix & More
All
Purpose baking mix can be used for a variety of different items,
similar to the 'Bisquick' brand baking mix sold in stores. By
making your own mix, you can not only save money, but control the
ingredients used in your family's foods.
Eliminate the need to purchase
costly mixes for many recipes!
Get
your free sample All Purpose Mix recipes now by
visiting us at:
www.realfood4realpeople.com/mixes.html
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Recipes from our wonderful Subscribers!
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About this section:
This section is YOURS! You send in questions, and answer the questions
of other subscribers. Email addresses of folks sending in replies to
questions and voluntary recipes WILL be posted with your submission unless
you specify otherwise in your submission. Please remember these recipes
have not been tried by Real Food for Real People, but *are* recommended by
our subscribers. Any comments or questions on them should be directed to
the person who sent it in. Thanks!
How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please
send your comments to me at
recipes@realfood4realpeople.com
Notice:
Use of subscriber email addresses is strictly forbidden for any use other
than to respond to recipes or requests which are posted here. Any harvesting or
spamming which is reported will be dealt with quickly within the limits of
the
law. If you receive an offending message in reply to a request which has
been included in RF4RP, please forward the entire message, complete with headers,
to us here at RF4RP, and the matter will be dealt with promptly. Parties who
choose to send offensive messages to subscribers will be immediately purged
from the list.
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~ Subscriber Requests ~
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Hi there Kaylin and everyone,
I recently went to a work function, and tasted a colleague's crater
cake. It had chocolate,
and banana in it, and was absolutely delicious... it was also
supposed to go down in the
middle, like a crater. Would anyone have a recipe sounding at all
similar, to share with
me? Thanks so much
Louise, Melbourne Australia
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I really do enjoy the RF4RP; I have learned a lot and found lots of
good recipes, as well as
having some questions answered. Thanks for all you do! I have a
friend who just found out
she is lactose intolerant and would like to find a substitute for
powdered milk used in the
diabetic cocoa mix. I also have a good recipe for cocoa mix (very
similar) but, of course,
they all call for powdered milk. She does not like the taste of the
Soy milk or goat's milk
substitutes so, even if there was the dry milk in those types, she
could not use it. Thanks
for any help anybody can offer.
Charlotte Lanckton
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Now the holidays are over, I would love some recipes for simple meals
that dont' cost a lot
to make. My budget is shot and my time is short. Help!
Amy
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For Sharyl to use Karo Syrup. This is the best pie, and so easy. NO
fuss!
Vanillanutmeg@gmail.com
SOUTHERN PECAN PIE
3 eggs
1 Cup Pecans
1 Cup WHITE Karo syrup
1/2 Cup WHITE sugar
1 teaspoon vanilla
tad butter
Do not over beat. Just beat lightly so it is mixed good. Put pecans
in bottom of pie shell
and pour your mixture over that. Bake fast at first till begins to
brown. Bake at 450
degrees F for maybe 10-15 minutes. Decrease oven temperature to 350
degrees and bake
slow till done. Let puff up and then begin to brown and it should be
done. When it springs
back or knife is clean when you insert.
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Faye was looking for the Land-O-Lakes butter cookie recipe. This one
came from their
website, landolakes.com and there are others on that same site.
BEST EVER BUTTER COOKIES
These crisp, tender, buttery cut-out cookies can be decorated to
capture the spirit of any
season. Preparation time: 1 hrs Baking time: 6 min Yield: 3 dozen
cookies
1 cup LAND O LAKESŪ Butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Frosting Ingredients:
3 cups powdered sugar
1/3 cup LAND O LAKESŪ Butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium
speed, scraping bowl
often, until creamy. Add orange juice and vanilla; mix well. Reduce
speed to low; add flour
and baking powder. Beat until well mixed. Divide dough into thirds;
wrap in plastic food
wrap. Refrigerate until firm (2 to 3 hours). Heat oven to 400°F.
Roll out dough on lightly
floured surface, one-third at a time (keeping remaining dough
refrigerated), to 1/8 to
1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch
apart onto ungreased
cookie sheets. Bake for 6 to 10 minutes or until edges are lightly
browned. Cool
completely. Combine powdered sugar, 1/3 cup butter and 1 teaspoon
vanilla in small bowl.
Beat at low speed, scraping bowl often and adding enough milk for
desired spreading
consistency. Frost and decorate cooled cookies as desired.
Recipe Tip-
If you use a 4 to 5-inch cookie cutter, recipe will yield
approximately 2 dozen cookies.
Nutrition Facts (1 cookie): Calories: 170, Fat: 8g, Cholesterol:
25mg, Sodium: 90mg,
Carbohydrates: 23g, Dietary Fiber: 0g, Protein: 1g
Roberta Welch
robertawelch@bellsouth.net
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This is for Marcia who needs an eggless
cake for an allergic child's birthday. It does call
for mayo but she can get a vegan version at a health food store.
Mayonnaise Cake
2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup cocoa
3/4 cup mayo ( use vegan version for eggless)
1 cup sugar
1 cup water
1 tsp vanilla
Sift flour, baking powder, baking soda, salt and cocoa into a bowl.
Mix together the mayo
and sugar until smooth, add to dry ingredients alternately with the
water and vanilla. Beat
well, put into 8-inch layer cake pans and bake at 350° for 35-40
minutes.
Vera
junco34@sbcglobal.net
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Marcia wants to bake a cake with no eggs. The Google search engine
returned over 3,000
hits for: ["no egg cake" recipe ]. Here is the first one in the
list:
No-Egg Cake
Time Prep: 20 Cook: 60 Total: 80
Amount Ingredient
2 cups flour, all-purpose
1 1/2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1 cup sour milk
1/2 cup vegetable shortening, melted, or salad oil.
1/2 cup water, boiling
1 tsp vanilla extract
Put all ingredients (in order) in one bowl and beat. Bake in greased
tube pan for about
55-60 minutes in a 350 degree oven. (Oven temperatures may vary, so
check the cake
between 50 and 60 minutes)
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
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(C)1994-2008, 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
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