In this issue:

Thursday's Diabetic Recipe: *Ham & Swiss Pastry Bake*
Requests & Replies from Subscribers:   Overnight Cinnamon Rolls

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.
 

 
* Exported from MasterCook *

Ham and Swiss Pastry Bake

Recipe By : Real Food for Real People
Serving Size : 6     Preparation Time :0:00
Categories : Diabetic                 Low Carb
Main Dish                 Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Ham, extra lean -- cooked & cubed
1 cup Swiss Cheese, low sodium -- shredded
1/4 cup Celery -- finely chopped
1/4 cup Green Bell Pepper -- finely chopped
1/4 cup Onions -- minced
1 teaspoon Mustard Powder
1 tablespoon Lemon Juice, bottled
1/3 cup Mayonnaise
1 large Pie Crust, frozen -- (9-inch)

In a large bowl, mix cubed ham, cheese, celery, green pepper, onion, mustard & lemon
juice with mayonnaise; place into pie shell and bake, uncovered at 375 degrees F for 25 -
35 minutes. Let stand for 10 minutes; serve hot.

To freeze for serving later:
Combine ham, cheese, celery, bell pepper, onion, mustard and lemon juice in a 1-gallon
plastic bag and store in freezer. To prepare for serving, thaw ham mixture, add mayonnaise
and place into pie shell. Bake & serve as directed above.

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

Per Serving (excluding unknown items): 332 Calories; 25g Fat (66.4% calories from fat);
15g Protein; 13g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 857mg Sodium.

Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.
 

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

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
We are in the process of moving and all my pots and pans are packed up already. So I am
looking for recipes that can be made in an electric skillet. Any ideas would be very helpful,
thanks in advance for all your help.

Michelle
   

 
Hi Kaylin,

My sister is looking for a goooooooooood recipe for rice pudding. Can anyone out there
help? Thank you so much, I enjoy the recipes every day!

Penney
   

I lost several computer files last week which included my recipe for the dry Hidden Valley
Ranch salad dressing mix, and my master mix for beef stew seasoning, and my master
mix recipe for taco/Mexican food seasoning. Does anyone have these? Thank you so
much! Love the recipes and e-zine. Keep up the great work. Thanks,

Teri
   

~ Subscriber Responses ~
 

This is for Ray Cooper who wanted an empanada recipe for a "first timer." My in-laws
owned a large restaurant in Havana until they emigrated to the USA. With their help, my
husband recreated many of the recipes they cooked in the restaurant, one of which was
empanadas. I simplified it a bit, so it would be quick and easy to make.

Chicken Empanadas

3 cans crescent rolls
1 10-ounce can chicken breast, drained
1 cup frozen peas, thawed and cooked in the microwave only until warm
8-10 ounce can tomato sauce (no salt)
2-4 TB white wine
1 4-ounce jar pimiento strips, drained
1 medium onion, chopped
2 cloves minced onion

Preheat oven to 350. Unroll crescent rolls and press into squares. Divide into 12 squares (4
squares per can). Saute onion, garlic, and pimiento until onion is soft and beginning to
brown. Add peas; stir fry a couple of minutes. Add chicken and stir until chicken is
uniformly distributed throughout the mixture. Stir in tomato sauce and enough wine to
make the mixture slightly soupy. Heat thoroughly. Place approximately 1 TB. of filling on
each square. Fold in half and moisten edges with water to seal. Place squares on cookie
sheet greased or sprayed with non-stick spray. Bake 15 - 20 minutes until browned.

Cherie               cbevona@frontiernet.net
 

Re: Overnight Cinnamon Rolls

I am not sure if this is the exact recipe as the one Caryn is looking for, but it did come from
a hardcover Pillsbury cookbook that I have...

DOUGH:
1 cup milk
1/3 cup butter
1 (.25 ounce) package active
dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs

FILLING:
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins

GLAZE:
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted confectioners'
sugar
2 tablespoons half-and-half
cream

1.Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter
and stir until melted; let cool until lukewarm.

2.In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of
flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring
well after each addition. When the dough has pulled together, turn it out onto a lightly
floured surface and knead until smooth and supple, about 8 minutes.

3.Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4.Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch
rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and
3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and
chopped nuts over the dough. Roll up the dough into a log and seal the seam.

5.Cut the dough into 12 equal pieces; place the pieces in a greased
9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in
the refrigerator to rise overnight.

6.The next morning, preheat oven to 375 degrees F (190 degrees C).
Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

7.Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup
with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a
thick glaze; set aside.  Drizzle the glaze over the rolls and serve warm.

Hollie from NC                 magickbear@gmail.com 
 

Caryn I hope this is the Recipe you are looking for, it has Cinnamon it. I have the
Springtime Brunches & Parties Pillsbury Cookbook (May 1994 #159) but could not find
"Overnight Cinnamon Rolls" in it; I then went to Pillsbury site and found the Recipe below;
hopefully it is the one.

Overnight Caramel-Apple Rolls
Fix 'em and forget 'em! Morning brings a treat of warm, gooey, finger lickin' homemade rolls
with no fuss.

Rolls
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup applesauce
1/2 cup milk
1/4 cup butter
1 egg

Caramel Topping
1/2 cup firmly packed brown sugar
1/2 cup applesauce
3 tablespoons butter, melted
Filling
2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon cinnamon

1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4
cup sugar, salt and yeast; mix well.
2. In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over
medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and
egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed.
By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
3. On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and
elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic
wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45
to 60 minutes.
4. Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in
pan.
5. On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2
tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle
over butter.
6. Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices;
place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
7. When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to
400°F. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute;
invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.
High Altitude (3500-6500 ft) No change.

N.J.                   jcrvr23@yahoo.com
 

For Charlotte whose friend is lactose intolerant. I have a brother-in-law who also has that
problem and his wife is using Nestle Coffee-Mate (coffee creamer) and he is enjoying his
cereals and other foods that require milk. Mix it (according to directions on the can or
according to taste) and place in refrigerator to chill if using on cereal. Hope this helps.

Kathy                PRDULCIMER@aol.com
 

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

Real Food for Real People Directory
 

(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 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.