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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 10, Issue 009, January 30, 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,
The past few days there have been no issues of RF4RP
because I had to be away from town for my day job, which is working as
the Parent/Community Involvement Manager for our local Head Start
preschool program. Each year we have parents and staff who travel
to our state capitol to meet with legislators about issues that affect
the children and parents of the families who attend our program, and to
attend the annual Idaho Head Start Association (IHSA) membership
meetings. I serve on the Board of Governors for the IHSA, and
needed to attend these meetings, as well as to support the awesome
parents of our program who were attending. This year was particularly
special because during the portion of the meetings where scholarships
and awards that have been earned were presented, our local program was
honored with the recipient of theTeacher of the Year award for the State
of Idaho, as well as for Region X (ID, WA, OR, AK), and we were honored
with the recipient of the Beating the Odds award for the State of Idaho,
Region X, and Nationally! I was very honored to be a part of this
program that serves families and children in helping to fight the war on
poverty and prepare children for entry into kindergarten. Thank
you for your patience in the missed issues - I believe my absence was
due to a worthy cause.
Have a wonderful day!
Kaylin
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And Here Is Today's Recipe! |
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* Exported from MasterCook *
Apple Meatloaf
Recipe By : Real Food for Real People
Serving Size : 4
Preparation Time :0:00
Categories : Beef
Main Dish
O.A.M.C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean Ground Beef
1 medium Apple -- cored and chopped
1 medium Onion -- chopped
1/8 teaspoon Black Pepper
1/2 teaspoon Garlic Salt
1 slice Bread
Preheat oven to 350 degrees F. Combine all ingredients except bread.
Soak bread
in cold water, squeeze out moisture, shred, and add. Place in loaf
pan and bake
30 minutes. A variations is to form into patties, roll in bread
crumbs and pan
fry, or broil.
To freeze for later use: Place uncooked mixture into loaf pan, wrap
securely,
and label. Freeze up to six months. To use, thaw overnight in
refrigerator and
cook as directed above.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 348 Calories; 24g Fat (62.7%
calories from
fat); 21g Protein; 11g Carbohydrate; 2g Dietary Fiber; 85mg
Cholesterol; 369mg
Sodium.
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3
Fat; 0 Other
Carbohydrates.
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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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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
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to us here at RF4RP, and the matter will be dealt with promptly. Parties who
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~ Subscriber Requests ~
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Can anyone share a recipe for tandori sauce? I would like to make
chicken tandori. Thanks,
Cathy C.
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I would like to make some really healthy energy bars with no sugar
and with whole
grains and dried fruit, any one have any recipes? I would like to
have one that
would make a quick breakfast. Thank you.
Betty
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Kaylin,
I want to make homemade chicken and noodles. Do you or your readers have
a
recipe that is recommended? Thank you in advance.
Crystal
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This is for Brandie, who was looking for something inexpensive yet
elegant for a
shower.
Chicken Divan
1 frying chicken (about 2 1/2 pounds), split
2 cups water
Salt
1 package frozen broccoli spears
2 T butter
2 T flour
Milk
Pepper
2 T sherry
Grated Parmesan cheese*
Simmer chicken in water with 1 tsp salt, 45 minutes, or until very
tender. Save
broth. Remove meat from bones in large pieces; then cut in long
slices. Cook
broccoli until just tender; drain; and put in shallow casserole.
Melt butter in
top part of double boiler; stir in flour. Measure chicken broth, and
add enough
milk to make 2 cups. Add to butter and flour. Cook, stirring
constantly, until
thickened. Add salt, pepper, sherry. Cover broccoli with chicken,
then with
sauce. Sprinkle with cheese. Bake in hot oven, 400F, 12 minutes.
Serves 4.
*I've used the grated Parmesan cheese that's sold in the round
containers, but
for Brandie's occasion I would go all the way and use Parmesan that
I grated
myself. Source: Woman's Day Cook Book of Favorite Recipes, 1958.
NOTE: My notation in the margin says 12/1962, the first time I tried
the recipe.
This may not sound elegant, but the addition of the sherry makes it
seem that
way. After looking up the recipe, I decided to make it myself for
dinner
tomorrow. Yum, yum! Served with a light fruit salad and some type of
biscuits,
I think it would make good party food.
Doris Noblet
dtnoblet@verizon.net
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Brandie asked for ideas for luncheon items that are nice and
somewhat elegant. I
was at a party a while back and the hostess served this baked
brie-like spread
with crackers that was not only beautiful it was really good too. I
asked her
secret and was shocked when she told me how to make it. Sorry, she
never gave me
a name for it. I call it-
Baked Cheese Spread
1 block regular cream cheese
1 container refrigerated crescent rolls
Dried dill weed
Unroll the crescent dough and smooth the seams together to make a
solid sheet of
dough. Place the block of cream cheese in the middle. Sprinkle
liberally with
dill. Fold dough over cream cheese (like you’re wrapping a package),
pinch to
seal. Back according to the temperature on the crescent rolls until
golden
brown. Serve with crackers, bread pieces, veggies.
This is always a hit and its quick, easy, and elegant too.
fneiling@flsouthern.edu
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SPINACH DIP
1 pkg. Knorr Vegetable soup mix
1 10-oz. pkg. frozen chopped spinach, thawed and drained
1 16-oz. container of sour cream
1 cup mayonnaise
1 small onion, diced fine - or - 2 scallions, sliced
1 can water chestnuts, drained and chopped
Mix together. Place dip inside of a hollowed-out round loaf of
bread, such as
pumpernickel, sour dough, or rye. Cut up hollowed-out bread pieces
to use for
dipping. When pieces are gone, rip sides of “bowl” and enjoy.
Patty
pkift@evenlink.com
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This does take cream cheese but it is an excellent cheese ball. This
recipe came
from a guy who brought it to our Christmas potluck.
Cheddar Cheese Ball
2 8-oz. packages cream cheese, softened
2 cups sharp cheddar cheese, shredded
1/4 cup green onion, chopped
1 tsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/4 cup fresh parsley, chopped or 1/2 cup finely diced pecans
Combine all ingredients except parsley or nuts
and mix well. Shape into a ball and
refrigerate for several hours. Coat cheese ball with parsley or nuts
and serve
with crackers.
Mary in Azusa
Tis1947@aol.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
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