In this issue:

Monday's Recipe: *Crunchy Ranch Chicken*
Requests & Replies from Subscribers:   Microwave Rice Pudding

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* Exported from MasterCook *

Crunchy Ranch Chicken

Recipe By : Real Food for Real People
Serving Size : 12     Preparation Time :0:00
Categories : Chicken                Diabetic
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken Breast Halves without skin -- boneless, cut in 1/2
3 Eggs -- beaten
1 cup Potato Chips -- crushed
1 cup Tortilla Chips -- crushed
2 tablespoons Ranch-Style Dressing Mix -- or Chipotle Ranch dressing mix
Vegetable Oil- for frying

Prepare each chicken breast half by cutting in half once again. Set aside. Mix crushed
potato chips, crushed tortilla chips and dressing mix in a large mixing bowl. Pre-heat
enough vegetable oil for frying in one or two skillets (medium-high heat); dip chicken pieces
into beaten egg, then crushed chip mixture, and then place into heated oil. Fry chicken,
turning once, until juices run clear.

Copyright: "(c)2008, Kaylin White/Real Food for Real People"

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Per Serving (excluding unknown items): 328 Calories; 14g Fat (39.3% calories from fat);
25g Protein; 24g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 472mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I am looking for a whoopee pie recipe that uses a chocolate cake mix and the addition of
some flour. I saw it years ago.

Nancy
     

 
Hi Kaylin,

I want to make the Molasses Bread but the recipe was for a bread machine and I don't have
one so I was wondering if you could tell me how to make it for the oven. The recipe came
from: pkift@evenlink.com I emailed her and she told me to ask you if maybe you could
figure it out. Thank you so much and I love getting your recipes each day.

Shirley

Note from Kaylin: Patty is correct- my recipe collection "More Bread Maker Mixes in Jars"
contains instructions for doing this, as well as for converting standard bread recipes for use
in bread makers. There are also recipes for alternative ingredients for eggs, flour, sugar,
and many great bread recipes. Here is what you are looking for:

Converting Bread Maker Recipes to Standard Recipes

You do not need to own a bread maker to use recipes written for bread makers. A good
guide to follow is your favorite standard bread recipe. S it down and compare the list of
ingredients to a bread maker recipe. You will see that the ingredient lists are very similar.
If you put the ingredients together in approximately the following sequence, adjusting for
altitude and personal preferences, you will soon have a warm, wonderfully fragrant loaf of
bread!

1- Heat liquid to approximately 110 degrees F (luke warm), and mix in a small bowl with
salt, sweetener and yeast.

2- Place any other wet ingredients (fat, milk, yogurt, sour cream, etc.) in the bottom of a
large mixing bowl. Add yeast mixture to these ingredients and mix well with a wire whisk.

3- Begin to add dry ingredients, one cup at a time, until mixture is thick enough to turn
onto a floured surface, where you can finish adding dry ingredients by kneading them in by
hand.

4- Knead dough for approximately ten minutes, and then place into a greased bowl, and let
rise until doubled (about 30 - 45 minutes) in a warm, draft free area.

5- Punch down, and shape into a loaf. Place loaf into a greased bread pan, cover, and let
rise until doubled again, in a warm, draft free area.

6- Bake at 350 - 400 degrees F, approximately 30 minutes or until loaf is golden brown
and sounds hollow when tapped with a spoon.

From: More Bread Maker Mixes in Jars, copyright 2000, Kaylin White/Real Food for Real
People, To see more, visit http://www.realfood4realpeople.com/2bread.html   Enjoy!   
 

I recently went to a wedding. They knew the wedding cake would not feed everybody so
somebody brought little paper cups filled with small squares of delicious cheesecake. I
had a small paper cup filled with the cheesecake and it was wonderful. Does anybody
know how to make these? Thanks in advance-I would really appreciate the recipe.

Sally
     

~ Subscriber Responses ~
 

Kaylin,
I have a lot of gluten free recipes. My grandson has Celiac Disease. Here is one for
brownies that is really good. If Donna will look up celiac there are a lot of sites from which
to glean information and recipes. I also have some that I will be glad to email to anyone
who wants them. Thanks so much for this great ezine.

Donna                   dboza1@msn.com

Gluten-free brownies

Yield: 30 Servings Preheat oven to 350

1 stick (¼ pound) butter
4 ounce baking chocolate (Emergency substitution = 3 Tbls. Cocoa powder and 1 Tbls.
Butter = 1 oz. Baking chocolate)
4 eggs (at room temperature)
½ teaspoon Salt
2 cups sugar
1 cup Soy Flour
¼ cup Cornstarch OR Potato Starch
2 teaspoons Baking Powder
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

*NOTE: these are lighter when mixed by hand, rather than using a mixer. Maybe Hubby or
one of the kids will help. Use a mixer if you have to. It won't ruin them. OIL a 13x9 pan.
(DO NOT use Crisco or they will stick) Set pan aside. Melt butter & chocolate together in
saucepan or microwave.. Let cool awhile. When cool, beat eggs and salt in a bowl with a
fork until light & fluffy. Gradually add sugar & vanilla. Beat well with fork. Add
chocolate/butter mixture, flour, baking powder, and cornstarch gradually, and mix well with
a fork. Add nuts/chips as desired. Spread in oiled pan. Top with more nut halves if desired.
Bake at 350 for 30 minutes, or until pass toothpick test. Cut when cool. (Ha! not with
Micah around) These keep for several days in a zip lock bag, or wrapped in foil. They also
freeze well.

Substitution is the solution. If you are ready to try some recipes, start with recipes that use
relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and
the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable
for substituting wheat flour cup for cup.

Gluten-Free Flour Mixture

1/4 cup soy flour 6 cups white rice flour
1/4 cup tapioca flour 2 cups potato starch
1/2 cup brown rice flour 1 cup tapioca flour

Keep these flour mixtures stored in containers at room temperature. Having them on hand
will simplify your baking routine. The above mixtures can be doubled or tripled.

Another option is to purchase a gluten-free flour mixture at a health food store. This really
takes the guesswork out of substitutions. This flour mixture can usually substitute wheat
flour cup for cup, but read the package directions to be sure.   
 

Teri was asking for the Hidden Valley Ranch Buttermilk Dressing mix. This is a recipe I
saved from the RF4RP site:

Hidden Valley Ranch Buttermilk Dressing

Recipe By : Real Food for Real People
Serving Size : 42 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 squares saltine crackers
2 c. dry parsley -- minced
1/2 c. dry minced onions
2 tbs. dry dill weed
1/4 c. onion salt
1/4 c. garlic salt
1/4 c. onion powder
1/4 c. garlic powder

Put crackers through blender on high speed until powdered. Add parsley, minced onion
and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt,
onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store
this dry mixture at room temperature for up to 1 year.

To mix dressing, combine 1 tbs. dry mix , with 1 c. mayo, and 1 c. buttermilk. Whisk till
smooth, chill to thicken.

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Per serving: 5 Calories (kcal); trace Total Fat; (22% calories from fat); trace Protein; 1g
Carbohydrate; 0mg Cholesterol; 36mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

She also asked for taco/Mexican seasoning mixes. Here are some I have in my file.

Beth                     kbdoolin@msn.com

TACO SEASONING

1/4 c instant minced onion
2 T salt
2 T chili powder
1 T cornstarch
1 T crushed dried red pepper
1 T instant minced garlic
1 1/2 t oregano
1 T ground cumin

Combine all ingredients in a small bowl; stir until evenly mixed. Prepare six squares of
aluminum foil. Divide mixture onto squares of foil, about 2 T each. Fold to make an
air-tight seal. Label and store in a cool, dry place. Use within 6 months.

OR USE 1 heaping tbsp. Chili powder, + 1 tsp. ground cumin powder + 1 tsp. garlic
powder + 1/2 tsp. salt instead of the packaged taco seasoning mix. This makes 1 packet.


TACO BELL TACO SEASONING

                                                                             X 4
1 tablespoons cornstarch                                 4 T
2 teaspoons chili powder                                 8 t
1 1/2 teaspoons dried minced onion              6 t
1 1/4 teaspoons salt                                         1 T
1 teaspoon paprika                                          4 t
3/4 teaspoon crushed beef bullion cube        3 cubes
1/4 teaspoon sugar                                          1 t
1/4 teaspoon cayenne pepper                        1 t
1/4 teaspoon garlic powder                            1 t
dash onion powder                                          1/2 t
2 tsp parsley flakes                                           8 t
 

Here is but one of several Rice Pudding recipes I have saved from various sources. If
anyone wishes more, just e-mail me. From Cook's Illustrated book "The Best Recipe". It is
the end result of many tests in their kitchen.

Simple Stove-top Rice Pudding

¼ tsp salt
1 cup medium or long grained rice
2½ cups whole milk
2½ cups half and half (light cream)
2/3 cup sugar
1¼ tsp vanilla extract

Bring 2 cups water to a boil in a large, heavy-bottomed pot. Stir in rice and salt. Cover
and simmer over low heat, stirring once or twice until water is almost fully absorbed (15-20
minutes). Add milk, half and half, and sugar. Increase heat to medium-high to bring to
simmer, then reduce heat to maintain simmer. Cook, uncovered, stirring frequently until
mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook,
stirring every few minutes to prevent sticking and scorching, until a spoon is able to stand
up in the pudding (about 15 minutes longer). Remove from heat and stir in vanilla extract.
Cool and serve at room temperature or chilled. Can be covered with plastic film on surface
of pudding and then refrigerated up to 2 days.

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

Here's my recipe for rice pudding. I've been making it for about 5 years.

Carolyn                        happyma42003@yahoo.com

Microwave Rice Pudding

2 1/2 c milk
2/3 c sugar
3 heaping T cornstarch
Dash of salt
1 cinnamon stick
3 eggs, beaten
2 T butter
1 t vanilla
2 c cooked rice
Raisins, optional

Stir together milk, sugar, cornstarch, salt and cinnamon stick in glass bowl. Microwave for
3 1/2 minutes. Stir. Microwave for another 3 1/2 minutes. Add part of hot mixture to eggs,
stir and then put with rest of hot mixture. Microwave for 1 minute, Stir. Microwave for
1 minute, Stir. Microwave for 1 minute. Remove cinnamon stick. Stir in butter, vanilla and
rice. Add raisins to taste.  
 

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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.