In this issue:

Thursday's Valentine's Day Recipe: *Honeymooner's Casseroles*
Requests & Replies from Subscribers:   Cinnabon Cinnamon Rolls

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Real Food for Real People presents

Recipes for Two

Recipes for Two    is the result of many requests from subscribers, for recipes just the right size for only one or two servings!   Some of the wonderful recipes this one of a kind collection includes are :

Delicious Macaroni & Cheese. 'Red's Split Pea Soup, Filled Bread Sticks, Fudge Bars, Arizona Chicken, Breakfast in a Pan, Healthy Leftover Oatmeal Muffins, Buttery Pan Rolls, Cashew Chicken, Honeymooner’s Casseroles, Cheese Stuffed Manicotti, King Ranch Chicken Casserole, Chicken Noodle Soup, Chicken Sandwich Ring, Oh Boy! Supper, Portobello Chicken with Alfredo Pasta, Clam Chowder, Soft Chocolate Chip Cookies, Company Chicken Tortillas, Soft Sugar Cookies, Copper Pennies, and Taco Soup!

Get your free sample recipes now by visiting us at:

www.realfood4realpeople.com/for2.htm

 
* Exported from MasterCook *

Honeymooner's Casseroles

Recipe By : Real Food for Real People
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast                        Brunch
Casseroles                       Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Hashed Brown Potatoes -- frozen, loose-pack
1/2 cup Monterey Jack Cheese -- shredded
1/2 cup Ham -- diced, cooked
1/2 cup Swiss Cheese -- shredded
2 Eggs -- beaten
1/2 cup Half and Half Cream

Thaw potatoes. Press potatoes between paper towels to remove excess moisture.
Grease two 8 oz. Casserole dishes. Arrange potatoes evenly in bottoms of
casseroles. Bake, uncovered, at 400 degrees F for 20 minutes. Remove from oven
and let stand for 20 minutes to cool slightly. Reduce oven to 350 degrees F. On
top of potatoes in casseroles, layer ham and cheeses. In small mixing bowl,
combine eggs and cream. Pour egg mixture over potato/cheese mixtures. Bake,
uncovered, at 350 degrees F for 25 minutes or until centers appear set. Let
stand about 5 minutes before serving.

**Monterey Jack Cheese w/jalepeno peppers is a great cheese to use in this
recipe, if you like your foods to have a bit more 'bite'.

Source: "Real Food for Real People presents: Recipes for Two"
Copyright: "2003, Kaylin White/Real Food for Real People"

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

Per Serving (excluding unknown items): 602 Calories; 38g Fat (56.5% calories from
fat); 31g Protein; 35g Carbohydrate; 2g Dietary Fiber; 298mg Cholesterol; 779mg
Sodium.

Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 5 Fat.
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Hi!

I need recipes for a Polynesian dinner. Can anyone help me? I am thinking simple
things that would not be too tough to make. Thanks for your help!

Georgia
    

 
I desperately need recipes for salads that are a meal all by themselves. I have
to do a dinner for some people and this seems to be the best option for where it
will be. Thanks in advance for all your help!

Laurie
       

Help!

My super finicky daughter has decided that she LOVES hot pockets (especially ham
& cheese). I can't stand the thought of her eating all the preservatives & junk
that go into the store bought ones. Does anyone have a good, healthy homemade
"hot pocket" recipe? Thanks in advance,

June
 

~ Subscriber Responses ~
 

Shaylynn was looking for a cinnamon bun like McD serves. This might be similar,
I don't know what theirs are like as I never eat there. I don't recall where I
found this and saved it.

Cinnabon Cinnamon Rolls Clone

Servings: 10

***DOUGH***
1/4 cup warm water
1 cup milk -- room temperature
1 large egg -- beaten
1/4 cup butter -- softened
1 tbsp sugar
1/2 tsp salt
4 cup all purpose white flour
1/2 package instant vanilla pudding mix
1 tbsp bread machine yeast

***FILLING***
1 cup brown sugar -- packed
1 tbsp cinnamon
1/4 cup butter -- softened

***CREAM CHEESE CINNAMON FROSTING***
4 ounce cream cheese -- softened
1/4 cup butter -- softened
1/2 tsp vanilla
1/2 tbsp milk
1 1/2 cup powdered sugar
1/2 tsp cinnamon

Dough: Add the dough ingredients, in the order listed, to the bread machine and
prepare using the dough setting. On a lightly floured surface, roll out to an
18" by 30" rectangle. The dough can also be handmade. If you use regular
yeast, you may want to let the rolls proof for 15-30 minutes after assembly.

Filling: In a small bowl, mix brown sugar and cinnamon. Spread the softened
butter over the dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark the roll every 2
inches. With a thread cut the roll by placing the thread under the roll at your
mark, crisscross over and pull to cut. Place rolls into greased 8" or 9"
baking pans 2" apart. Cover and let rise in a warm, draft free place until
almost double, approximately 1 hour. After rising, rolls should be touching
each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20
minutes, or until golden brown.

Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter,
vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread
on warm rolls and serve immediately.

This recipe has been adjusted so that the dough can be prepared in your bread
machine.

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

Hi Kaylin,

Your reader named Myra requested a recipe for Chinese meatballs and another for
Sweet & Sour chicken. Here they are. I hope she likes them.

Shalom, from Spike the Grate                           spikethegrate@verizon.net

CHINESE MEATBALLS WITH HOISIN SAUCE
makes 2 dozen cocktail meatballs

Hoisin sauce adds a pleasing sweetness to these pork and shrimp balls. Poached in
chicken stock, these tasty pork balls are elegant when served in lettuce cups
with a dab of hoisin sauce and a sprinkling of green onion and chopped peanuts.
The meatballs may be cooked several hours ahead of time and re-warmed in a 300-
degree oven.

2 pounds ground pork butt
2 tablespoons finely minced garlic
2 tablespoons minced fresh ginger
1/3 cup hoisin sauce
1/3 cup soy sauce
1/4 cup granulated sugar
1/4 cup sweet rice wine (mirin)
1/4 cup minced water chestnuts
1/4 cup minced shrimp
1 egg white
Approximately 2 cups chicken stock or broth
Lettuce leaves, hoisin sauce, chopped green onions and chopped peanuts, for
garnish

Combine pork, garlic, ginger, hoisin sauce, soy sauce, sugar, rice wine, water
chestnuts, shrimp and egg white. Mix well, cover and refrigerate overnight. Form
pork mixture into 24 small balls. Bring chicken stock just to a simmer in a large
saucepan and add pork balls. Stock should just barely cover pork balls; add more
stock during cooking if necessary. Pan should not be crowded; cook pork balls in
two batches if necessary. Simmer, covered, for 15 to 20 minutes. Serve hot.

SWEET AND SOUR CHICKEN WITH LEMON

The author writes: this recipe is for sweet and sour chicken but you can
substitute pork tenderloin or lean beef for the chicken. If time is short, you
can use commercial sweet and sour sauces that are available in the Asian food
section of your supermarket.

Chicken Bits:
2 pounds skinned, de-boned chicken, cut into bite-sized pieces
1 cup all-purpose flour
A little fresh ground black pepper, ground ginger and garlic powder to season
flour
1/2 cup milk
2 eggs
Vegetable oil

Vegetables:
1 green bell pepper, washed, seeded and cut into 1/2-inch square bits
1 red bell pepper, washed, seeded and cut into 1/2-inch square bits
1 large yellow onion, skinned, root end removed, cut into 1/2-inch bits
2 medium carrots, peeled and trimmed, slice thinly on the diagonal
1 20-ounce can pineapple chunks in juice (no added sweeteners)

Sweet and Sour Sauce:
1/2 cup reserved pineapple juice
1 cup water
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons lemon juice
4 - 6 drops red food coloring
2 rounded tablespoons corn starch mixed in enough cold water to make a slurry

Directions for Making Chicken Bits
When cutting the chicken into bite-sized pieces, remove any fat, gristle or
connective tissue. If the chicken is soft-frozen or almost thawed it is easier to
cut. In small frying pan, add 1/2-inch vegetable oil. Heat to deep-frying
temperature. In a bowl mix eggs and milk. Beat until well combined. Place flour
and seasonings in a shallow bowl and mix. Dunk pieces of chicken in the egg and
milk mixture. Allow excess to drain. Dredge the chicken pieces in the flour
coating thoroughly. Here is your chance to practice with your chop sticks and
keep the flour off from your fingers. Drop pieces into the hot oil and fry until
deep golden brown. Turn as necessary to cook evenly on all sides. When golden
brown, remove to paper towel covered plate to drain. Repeat until all chicken
pieces are cooked. Set aside until assembly.

Directions for Making Sweet and Sour Sauce
Place pineapple and water in sauce pan. Heat over low flame. Slowly add sugar
while stirring. When sugar has dissolved, slowly add the vinegar and the lemon
juice while stirring. Add corn starch slurry and stir while heating. Bring to a
boil. Stir constantly until thickened. Add food coloring (a couple drops at first
and then adjust until you have the red color you like) and stir well to mix.
Continue to heat and stir until almost a syrup. Remove from heat and set aside.

Note: You will be judging the thickness of the sauce while it is hot. It will
thicken considerably when it is set aside and cools. Later, when added to the
vegetables, the moisture from the vegetables will thin the sauce quite a bit.

Directions for Assembling Completed Dish
Add a little vegetable oil to a large frying pan or wok. Bring to frying
temperature over medium heat. Add vegetables (but not the pineapple) and cook,
stirring frequently, until onions begin to caramelize. Add sweet and sour sauce
and continue cooking and stirring until vegetables are bite tender and sauce has
re-thickened and clings to the vegetables. Add pineapple and chicken bits and
fold into the vegetables and sauce. Simmer until heated through. Serve.

Most home-made sweet and sour sauces are made with brown sugar and the sauce has
the distinctive coffee color of the molasses in the brown sugar. This recipe
produces a red sweet and sour sauce that looks just like the Chinese restaurant
take-out food but we think that it tastes a lot better. from Jack Poulter
 

Kaylin,

This is for Lauralei who wanted the recipe for pickled beets. I just wait until I
empty a jar of sweet pickles, leave the juice in the jar, open and drain a can of
beets, pour them into the pickle jar, stir, and put it in the refrig for about a
week. MMMM GOOD

Doris in MO                                   dor-la@sbcglobal.net
 

SHOOFLY CAKE (PA Dutch)

4 cups flour
1 cup margarine
2 cups sugar
1 tsp salt
1 cup molasses
2 cups water
2 tbsp hot water
1 tsp baking soda, dissolved

Mix dry ingredients with margarine. Take out one cup of crumbs. Add molasses,
water and hot water and baking soda mixture. Mix thoroughly. Pour into 9” x 13”
cake pan. Sprinkle reserved crumb mixture over the top of the batter. Bake for
45 minutes at 350 degrees.

Patty                              pkift@evenlink.com
 

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