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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 10, Issue 011, February 01, 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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And Here Is Today's Recipe! |
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* Exported from MasterCook *
Easy Cheesy Snack Bread
Recipe By : Real Food for Real People
Serving Size : 12
Preparation Time :0:00
Categories : Bread
Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Flour -- (4 to 4-1/2 cups)
2 packages Yeast -- Rapid Rise
2 teaspoons Italian Seasoning
1 1/2 teaspoons Salt
1 clove Garlic -- minced or pressed
1 1/2 cups Very Warm Water -- 120 -130 degrees F
2 Eggs
8 ounces Sharp Cheddar Cheese -- shredded
4 ounces Diced Green Chiles -- drained
2 ounces Sliced Pimiento -- drained
In large bowl, combine 2 cups flour, undissolved yeast, Italian herb
seasoning,
salt and garlic. Stir warm water into dry ingredients. Beat 2
minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs and
1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With
spoon, stir in 1
cup cheese and enough additional flour to make soft dough. Cover;
let rest 10
minutes. Stir dough. With back of large metal spoon or lightly oiled
hands,
spread dough in greased 10- × 15-inch jelly-roll pan. Sprinkle with
remaining
cheese. Top with chilies and pimientos. Cover; let rise in warm,
draft-free place
until light and puffy, about 20 minutes. Bake at 400ºF for 20 to 25
minutes or
until done. Makes 1 (10- × 15-inch) snack bread. Serve warm, cut
into strips or
squares.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 246 Calories; 8g Fat (28.0%
calories from
fat); 11g Protein; 33g Carbohydrate; 2g Dietary Fiber; 55mg
Cholesterol; 509mg
Sodium.
Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat.
NOTES : Topping Variations:
Replace chilies and pimientos with 1 jar (3-ounce) pimiento-stuffed
green olives,
drained and halved OR 1/2 cup (2 ounces) sliced salami and 1/4 cup
sliced green
onion OR 1 jar (6-ounce) drained, sliced marinated artichoke hearts
and 2/3 cup
diced, seeded tomato.
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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-Time Favorites
The recipes
I choose to share with my readers, are just what the title states-
tried and true recipes which have ordinary ingredients, fairly easy
directions, and have been enjoyed by real people- not just test
kitchens. This collection includes:
Better Than Sex Cake, Mayonnaise
Cake, Bronwynn’s Roast Beast, No-Bake Fudge Cookies, Oh
Boy! Supper, Copper Pennies, Portobello Chicken with Alfredo Pasta, Upside Down/Right Side Up Pizza, Red’s Split Pea Soup, Venice’s Macaroni
& Cheese, Easy Banana Bread, Taco Soup, Chocolate
Better Than Sex Cake, Buttery Pan Rolls, Honey-Wheat Sunflower Bread,
Uncle Mike’s Salad, Clam Chowder, Dutch Oven Chicken &
Potatoes, Grandma Owen’s Clam Dip, Red’s Best
Meatloaf, D.D.’s Deviled Eggs, Hungry Man’s Manicotti, Pat’s Cowboy Cookies, Fudge Bars, Michael’s Bean/Cheese Dip, Garlic-Cheese
Baking Powder Biscuits, Oatmeal Cake, Shepherd’s Pie,
Pumpkin Bars, Green Pear Jam, Red’s Beef Stew, Grandma Vesta’s Sweet Pickles,
Soft Chocolate Chip Cookies, Peach-Or-Ras-Ban Jam, Jack Daniel’s Marinade,
Tater Tot Hot Dish, Busy Day Stroganoff, Baked Potato Soup, Coffee Can Bread, Red’s
Fried Chicken & Gravy, Red’s Zucchini Bread, ‘I Can’t Believe It’s
Tuna’ Casserole, D.D.’s Egg-Chile Breakfast Casserole,
So-Easy Shish-Ka-Bots, King Ranch Chicken Casserole, Twice
Cooked Chicken & Soup, Uncle Tom’s Potatoes, Filled Bread Sticks, Lisa’s
Chicken, Buffalo Wing Sauce and Company Chicken Tortillas
Get your free
sample recipes now by visiting us at:
http://www.realfood4realpeople.com/alltime.htm
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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
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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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Does anyone have a recipe for Amish pie called Nothing Pie? It
contains flour,
sugar, cinnamon and not much else in a pie crust. The filling is
stirred together
in the pie crust and then baked. I don't
think it has milk in it.
Becky in Indiana
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Hi Kaylin,
As a subscriber of your newsletter for years, I have enjoyed many of
your
recipes. While going through some of my older collections of
recipes, I came
across one that did not print out very good. I now know that this
happens when
the ink is low- but- I would like to have another copy. Is it
possible to get a
copy of " Chocolate Drizzled Lemon Cookies" and "Pizza Dough Mix.
This would
help me a lot when my great-grandkids com over and want home-made
pizza from
granny, I really would appreciate your help in this matter.
Sandra Seymour
Note from Kaylin: The archives
of RF4RP past issues can be accessed from the
main page of the website at
www.realfood4realpeople.com or
using the links at
the bottom of any ezine. Any readers with these recipes are welcome
to send them
in so they can be re-posted for interested parties ;
) The archives can be fun
to look through. Enjoy!
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I recently tasted a cake in the jar that was called Moonshine. Can I get
the
recipe for that. It was out of this world. Thanks.
Sue
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VEGGIE WEDGIES
2 pkgs. Pillsbury crescent rolls
1 c. real mayonnaise
1 pkg. Hidden Valley "original" mix
2 pkgs. Philadelphia cream cheese
1 pkg. Cheddar cheese, shredded
Raw vegetables of your choice
(celery, carrots, broccoli,
cauliflower, etc. and/or tomatoes,
peppers, onions, mushrooms,
olives, cucumbers), finely
chopped
Bake crescent rolls on cookie sheet greased and pressed together.
Mix cream
cheese, Hidden Valley mix, and mayonnaise. Spread on top of cooled
crust.
Sprinkle with vegetables and top with cheese. Refrigerate and cut
into small
pieces (squares or triangles). Refrigerate until served.
Jack Poulter On an Island in the Pacific
poulter@islandnet.com
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For Lisa who is looking for a recipe for Veggie Wedgies. I found
this one on
cooks.com. It appears to be what Lisa is looking for.
VEGGIE WEDGIE
2 cans croissant rolls (flatten and baked)
1 bottle of Ranch dressing (8 oz.)
1 (8 oz.) cream cheese, softened
1 c. mayonnaise
1 sm. onion, chopped
1 c. carrots, shredded
1 c. fresh broccoli, chopped
1 c. cauliflower, chopped
Flatten croissants and bake according to directions on cans. Mix
together the
Ranch dressing, cream cheese and mayonnaise. Spread over top of
baked croissants.
Sprinkle chopped onion, shredded carrots, chopped broccoli and
cauliflower over
top of cream cheese. Pat down to make items stick to cream cheese.
Sprinkle one
package of grated cheddar cheese on top.
Wendy from Mississauga, Canada
wjhymus@rogers.com
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This may be a little late but someone was
wanting a cinnamon roll recipe, this is
one that I have used for years so hope you will give it a try.
Sticky Buns
l bag of frozen rolls
l small package of butterscotch pudding
(not instant)
1/2 cup pecans or walnuts, chopped
l stick butter
1/2 cup brown sugar
1/2 t. cinnamon.
Put nuts in Bundt pan, snip rolls in half and put over nuts.
Sprinkle pudding
over dough. Melt butter, sugar and cinnamon and pour over dough.
Cover with
waxed paper and let stand 2-3 hours or overnight in frig. Bake at
350 degree's
for 30 minutes. (Pan can go directly from frig. to oven). Remove
immediately by
putting plate over pan and flipping over.
NOTE: Spray Bundt pan with Pam for easy removal.
NOTE: Fill pan little over half way with rolls, does not take entire
bag of
rolls.
Phyllis Powell
rppowell56@charter.net
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Kaylin,
This Rice Pudding recipe is in
answer to a request by Penney for her sister. It
takes time to bake, but is so worth it!
1 cup sugar
1 cup whole kernel long grain rice
4 tablespoons butter
1/2 gallon whole milk (2% is OK)
1 teaspoon salt
1 tablespoon vanilla
Mix sugar, milk and rice. Bake at 325 degrees for 1 1/2 hours (stir
every 30
minutes). Then stir in the salt and butter. Bake 1 - 1 1/2 hours
longer (again
stirring every 30 minutes). (Pudding will thicken as it cools so
remove from
oven when still a little "soupy") Remove from oven, stir in vanilla
and sprinkle
with cinnamon. Serve hot or cold.
Annette
AnnieI@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
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