In this issue:

Thursday's Diabetic Recipe: *Cheddar Soup*
Requests & Replies from Subscribers:   Mexican Steak & Beans

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Real Food for Real People presents

Spice & Soup Mixes

Our economical collection of spice mix, meat rub, dressing mix and soup mix recipes are great for gift giving or keeping for your own use!  Some of the treats this comprehensive collection includes are  Red's Seasoned Salt, Red's Taco Seasoning, Red's Chicken Coating Mix, Onion/Garlic Powder, Red's Spaghetti Sauce Mix, Self-Rising Flour, Five Spice Seasoning Blend, Ranch Dressing Mix w/variations, Curry Powder Seasoning Blend, Red's Dry Spice Rub, Instant Potato Soup Mix, Instant Vegetable Soup Mix, Onion Soup Mix and much more! Get your free sample recipes now by visiting us at:

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* Exported from MasterCook *

Cheddar Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Butter
1/2 cup Celery -- finely diced
1/2 cup Leeks -- finely diced, white part only
1/2 cup Carrots -- finely diced
4 tablespoons Flour
4 cups Beef Broth
12 ounces Light Beer
1 pound Cheddar Cheese -- (white if desired)
1 pound Sharp Cheddar Cheese
1 pinch Cayenne Pepper -- or to taste
1 pinch Freshly Ground Black Pepper -- or to taste
1/2 teaspoon Salt -- or to taste
Fresh Chives snipped for Garnish

Melt the butter in heavy soup pot. Add the diced celery, leeks and carrots; cook,
stirring, over low heat for 3 minutes. Add flour and cook, stirring, over low
heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very
slowly so vegetables become tender, about 15-20 minutes, stirring occasionally.
Over low heat, gradually add the cheeses, whisking all the time, until smooth.
Season with cayenne, black pepper and salt to taste. Continue cooking over low
heat until heated through. Do not boil, or soup will separate.


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

Per Serving (excluding unknown items): 381 Calories; 29g Fat (69.4% calories from
fat); 23g Protein; 6g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 1032mg
Sodium.

Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Kaylin,

I need small muffin mixes that I can fix up and mail to a newlywed couple.
About a 6 muffin size. Would like one for banana nut muffins and blueberry
muffins especially but would try any other. Thanks.

Karen
       

 
Years ago, I had a recipe for a Salmon Lasagna, which, of course, I have now
lost. It was, I believe, in one of the cookbooks from "Sunset Books". And, of
course, my hubby has started mentioning that he would like to have it again. Can
anyone help me out?

Alana Raymond
          

Hi,

I would like to make homemade croissant rolls like the ones you get in the
bakery. Are these very difficult? Thanks for any recipes or help you can give
to me.

Connie
 

~ Subscriber Responses ~
 

Whoopie Pies made from Cake Mix, also known as Gobs.

Gobs

1 box Duncan Hines Dark Chocolate Fudge cake mix
1 heaping cup flour
1 1/3 cups water
1/2 cup oil
3 eggs

In mixing bowl, stir flour into the cake mix. Ad remaining ingredients and blend
on low speed 30 seconds. Scrap bowl. Beat 2 minutes at medium speed.
Refrigerate one hour or longer. I usually make mine the night before. Drop with
a medium cookie scoop on a parchment paper lined stone or cookie sheet. Bake 10
minutes or till they spring back in a 375 degree oven. Remove to cooling rack.
Cool completely. Spread one cookie with icing and place another on top of the
icing. Any good icing can be used but I prefer :
1 - 9 oz. carton thawed cool whip and 1 small package Jell-O instant pudding.
(any flavor but white chocolate cheesecake is my favorite) Dilute the pudding
powder with 1 cup milk and then mix with the cool whip.
Looks like a yo-yo.

Nancy3823@aol.com
 

This is for Shantae who wanted to know what to do with Bread dough and
Kindergarten kids. When I did pre-school, we were learning our letters and how
to spell. We would use bread dough sometimes to make letters of the alphabet.
They would either make the letter of the day, or if we were learning words, we
would make the letters to spell "cat" or "dog" etc...we would bake them while
they were doing something else and then that was their treat for snack time...
They also made pretzels and bread sticks.

barzee@mudlake.net
 

I don't know if this is what you are looking for but I found it on the internet.
I have lost a few cookbooks over the years and mourn their loss. I treasure my
1965 BH&G red plaid cookbook. I have a newer version but many of the recipes are
different.

Mexican Steak and Beans

1 1/2 pounds beef flank steak
1 10-ounce can chopped tomatoes with green chile peppers
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano OR 1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small green, red and/or yellow sweet peppers, cut into strips
1 15-ounce can pinto beans, rinsed and drained
3 cups hot cooked rice
Optional-crumbled feta cheese

Trim fat from meat. Place meat in a 3 1/2 to 4 quart slow cooker. In a bowl stir
together undrained tomatoes, onion, garlic, dried oregano (if using), chili
powder, cumin, salt and black pepper. Pour over meat. Cover and cook on low-heat
setting for 7 to 9 yours or on high-setting for 3 1/2 to 4 1/2 hours. If using
low-heat setting, turn to high-heat setting. Add sweet pepper strips and pinto
beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or
thinly slice meat across the grain. If using, stir fresh oregano into bean
mixture. To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean
mixture over meat. If desired, sprinkle with cheese and additional fresh oregano.
Makes: 6 servings

Mary in Azusa                Tis1947@aol.com
 

Hello to all,
A subscriber was looking for Mexican Steak 'N Beans. She described the Betty
Crocker paperback cook book and I knew right away that I could find that recipe.

Here it is. Glad that I could help since I get so many good recipes from this site.

MEXICAN STEAK 'N BEANS - 2 servings

1/2 LB. beef round steak, 1/2 to 3/4 inch thick
1 tablespoon flour
1/2 to 1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground cumin, if desired
1 tablespoon salad oil
1/2 cup water
1/4 cup chili sauce
3/4 cup sliced celery
1 medium onion, chopped ( about 1/2 cup)
1 carrot, cut diagonally into 1/2 inch slices
1 small green pepper, cut into 1/4 inch strips
1 can (8 ounces) kidney beans - keep the liquid

Cut meat into 1 inch pieces. Mix flour, chili powder, salt, pepper, and cumin;
coat meat with flour mixture. Heat oil in 8 inch skillet; brown meat over medium
heat, about 10 minutes. Drain off fat. Stir in water, chili sauce, celery and
onion; heat to boiling. Reduce heat; cover and simmer until meat is almost
tender, 30 - 45 minutes. (Add small amount of water if needed). Add carrot; cover
and simmer 20 minutes. Stir in green pepper and beans (with liquid); cover and
simmer until green pepper is crisp-tender and beans are hot, about 10 minutes.
Bon Apetit

Ann              MRST123@aol.com
 

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