In this issue:

Tuesday's Vegetarian Recipe: *Santa Fe Salad*
Requests & Replies from Subscribers:   Breakfast Pockets

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* Exported from MasterCook *

Santa Fe Salad

Recipe By : Real Food for Real People
Serving Size : 8      Preparation Time :0:00
Categories : Salad                          Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Vegetable Oil
2 medium Green Bell Peppers -- julienned
2 medium Onions -- sliced
16 ounces Salsa
30 ounces Kidney Beans, canned -- drained and rinsed
2 cups Corn, canned -- Mexican style, drained
3 cups Rice, cooked
6 cups Shredded Lettuce -- 10
1 bag Tortilla Chip
2 cups Shredded Cheddar Cheese
1 cup Sour Cream -- (for garnish)

Heat oil in a large skillet over medium-high heat. Add green peppers and onions;
cook until tender-crisp. Add salsa, beans, corn and rice. Cook until thoroughly
heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce
with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese
evenly on top of each serving. Garnish with sour cream.


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

Per Serving (excluding unknown items): 406 Calories; 13g Fat (28.2% calories from
fat); 18g Protein; 57g Carbohydrate; 8g Dietary Fiber; 30mg Cholesterol; 994mg
Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I have been invited to enter a chili cook-off. Help! Please send tried and true
chili recipes that will help me to keep from looking like a complete idiot!
Thank you!

Delilah
      

 
Kaylin,

Someone told me you can make omelets in baggies by boiling them. Have you ever
heard of this? Another person in the conversation said no, you microwave them.
Won't these blow up? They both sound a bit nuts to me.

Melonie
         

Hi!

Does anyone have fun ideas of things to do with bread dough? I once saw a recipe
book with animals made of dough, etc. and would like to do something like this
with my son's kindergarten class. Ideas? Thanks!

Shantae
 

~ Subscriber Responses ~
 

This is actually for breakfast pockets but they could be filled with whatever you
wanted. I'm not sure where this recipe came from, probably RF4RP.

Breakfast Pockets

2 packages Active Dry Yeast -- (1 1/2 Tbs.)
1/2 cup Warm Water -- 110-115 degrees
3/4 cup Evaporated Milk -- warm 110-115 degrees
1/2 cup Vegetable Oil
1/4 cup Sugar
1 large Egg
1 teaspoon Salt
3 1/2 cups Flour

Filling:
1 pound Sausage -- or bacon
1/2 cup Onion -- chopped
2 1/2 cups Hash Browns, frozen -- shredded, thawed
1/2 cup Mushroom pieces – drained
7 large Eggs -- lightly beaten
3 tablespoons Milk, skim
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 pinch Cayenne Pepper
3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg,
salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft
dough (do not knead) Cover and let rise 1 hour. Meanwhile, in a skillet, cook the
sausage and onion over medium heat until sausage is no longer pink. Add mushrooms
to mixture, then drain any excess moisture/grease from mixture. Add the hash
browns, eggs, milk and seasonings. Cook and stir until the eggs are completely
set. Sprinkle with cheese and keep warm. Punch dough down, then divide into 16
pieces. On a floured surface, roll each piece into a6 or 7-inch circle. Top each
with about 1/3 cup filling, then fold dough over filling and pinch the edges to
seal. Place on ungreased baking sheets. Bake at 350 degrees F for 15-20minutes or
until golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about
one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6
months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for
5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in
paper towels in the microwave, and cook on high heat for 2 - 3 minutes or until
warmed through.

Note: Any good 2 pound bread recipe made for a bread maker could be used to
substitute in this recipe if you prefer to make your dough in this manner. I have
also used frozen bread dough with good results. Enjoy!

Mary in Azusa                     Tis1947@aol.com  
 

Beer Bread

16 ozs self rising flour
2 tablespoons white sugar
1 pinch of salt
1 can of beer - any kind
12 oz Grated cheese - about 3/4 cup

In a large size bowl mix flour, sugar, salt and beer together. Place in a greased
full size bread loaf tin. Sprinkle grated cheese on top. Bake at 350 F for about
45 minutes. Beer Bread tastes even better the next day and can be frozen.

Patty                   pkift@evenlink.com
 

Re: Kid's lunch ideas

Kids prefer their food in small bites. Send pre-wrapped cheese slices, turkey or
ham in a baggie, three or four crackers in place of bread, and peeled and sliced
carrots and apples. Small containers of yogurt, cottage cheese, and pudding are
big hits, too. Freeze juice boxes to pack with them. They defrost by lunchtime
but meanwhile keep everything cold. For those who like sandwiches, experiment
with different kinds of bread. For fun, send packets of these condiments you save
from fast-food restaurants. Pack a few pickles or olives in a baggie or small
container. Pack healthful veggie chips or pretzels in small baggies - the kids
will get their chip fix and you control the amount. Cookies, brownies, or a small
slice of cake are always welcome - and when it comes to baked goods, kids love
homemade. Wrap these in plastic wrap or in a baggie. Young children especially
are thrilled to find a note, an old photo, or a cartoon snipped from the
newspaper in the lunchbox every now and again. Surprise them - they'll look
forward to opening the lunch box.

Joan                (email address withheld by request) 
 

In answer to Heidi's question about the soft peanut butter cookie.

When I'm in a hurry and don't have time to cook from scratch, I buy the Betty
Crocker Peanut Butter Cookie mix, follow the directions on the package and then
add to the batter one (1) additional egg and a small pkg of the vanilla chips
(you could use anything really) to the batter. I line the cookie sheet with
parchment paper and then drop by tsp and bake according to the package. Remove
from parchment paper and let cool on rack. They are very soft and chewy. My
family much prefers these over the usual dry peanut butter cookie recipe. I don't
see why you couldn't use peanuts, or any nuts of your choosing. Enjoy!

Brenda                   BBooker@parkson.com 
 

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