In this issue:

Monday's Recipe: *Energizing Chicken Linguine*
Requests & Replies from Subscribers:   Surprise Carrot Cake

To print or save the the ezine OFF-line please click here

Did someone forward this to you? Get your free subscription here:
send e-mail to RealFood4RealPeople-subscribe@yahoogroups.com

*Website directory, unsubscribe & address change instructions are included at the bottom of each issue

Please support/visit our sponsors- they make this service possible.
 

   
* Exported from MasterCook *

Energizing Chicken Linguine

Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Cheese                        Chicken
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Linguine -- uncooked
1 cup Fresh Mushrooms -- sliced
1/2 cup Celery -- sliced
1 tablespoon Butter
2 tablespoons Cornstarch
1 cup Chicken Broth
2 teaspoons Lemon Juice
1/4 teaspoon Dried Thyme -- crushed
2 dashes Hot Pepper Sauce
1/2 cup Mozzarella Cheese -- shredded
4 Cooked Chicken Breast Halves -- cut into strips
4 ounces Fresh Spinach -- chopped
Grated Parmesan Cheese -- optional

Prepare linguine according to package directions except omit salt. Drain; keep
warm. Cook mushrooms & celery in hot butter till tender. Stir in cornstarch. Stir
in next 4 ingredients. Cook & still till bubbly. Stir in cheese till melted. Stir
in chicken and spinach. Cover & cook 1 minute or until heated through. Serve over
linguine. Sprinkle with Parmesan.

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

Per Serving (excluding unknown items): 513 Calories; 15g Fat (27.5% calories from
fat); 42g Protein; 49g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 397mg
Sodium.

Exchanges: 3 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates.
 

Please support/visit our sponsors- they make this service possible.
 

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I am looking for a brownie recipe. This recipe was on the box of a liquid type
cocoa product, don't remember which one. Anyway, it was a layered brownie. The
bottom was brownie, the middle was brownie without the chocolate and the top was
chocolate frosting. Sure was good.

Debbie
          

 
It is time for St. Patrick's Day recipes again! Does anyone have anything good
to share? Thank you!

Kuhlena
 

Kaylin,

I have looked for years for a good recipe for a light, low-sugar frosting. My
family doesn't care much for sweets, but birthday cakes are a must. Can you ask
your readers if they have anything like this that will stand up to cake
decorating without wilting? Thanks!

Sue
 

~ Subscriber Responses ~
 

Re: Flavored yogurt for Debra

Start with plain yogurt that you make (much cheaper and contains live culture and
no additives) or buy.

Add one of the following and stir well:

to 7/8 cup yogurt add 1/8 to 1/4 cup blended pie filling

to 7/8 cup yogurt add 1/8 to 1/4 cup finely chopped or blended canned fruit with
a teaspoon or 2 of fruit juice.

to 7/8 cup yogurt add 1/8 cup jam or jelly

to 7/83 cup yogurt add 1/8 to 1/4 cup mashed or finely diced fresh or frozen
berries.

You can also add vanilla or other flavoring either by themselves or with other
ingredients to a cup of plain yogurt.

My son's favorite was apple pie filling with 3/4 tsp vanilla and 1/2 tsp
cinnamon.

Mary in Azusa                     Tis1947@aol.com
 

Surprise Carrot Cake

1 (8 ounce) package cream cheese , softened
1/4 cup sugar
1 egg , beaten
2 cups flour
1 3/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
3 eggs , beaten
3 cups carrots , shredded
1/2 cup nuts , chopped

1. Combine cream cheese, sugar and one egg, mixing until well blended.
2. Set aside. Combine dry ingredients.
3. Add combined oil and eggs, mixing just until moistened.
4. Fold in carrots and nuts.
5. Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch
Bundt pan.
6. Pour cream cheese mixture over batter; carefully spoon reserved batter over
cream cheese mixture, spreading to cover.
7. Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes
out clean.
8. Cool 10 minutes; remove from pan.
9. Cool thoroughly.
10.Sprinkle with powdered sugar if desired.
11.12 Servings.

This recipe comes from Recipiezaar.

Linda Read                linda.read@bastropcscd.com
 

Type 2 Diabetic here sending in recipe as per request for the newly diagnosed
type 1 diabetic. This is both low carb and sugar free. It's also very healthy
and good for cholesterol as almonds go after bad cholesterol.

Nancy                     me@zoominternet.net
 
Breakfast Nut Bread or Muffins
By: Low Carb Luxury Site
{converted by Carol Williams}
Serving Size : 12

2 large eggs
1/2 cup cream
1/2 cup water
1/2 cup melted butter
1 teaspoon vanilla
1 cup ground almonds (I used pecans)
1 ounce whey protein powder (I used French vanilla flavor)
1/2 cup bran
1/4 cup Atkins Bake mix (I used SoyQuik soy flour)
1/2 cup splenda (I used 1/3 cup + 1/2 tsp Stevia powder)
1 teaspoon cinnamon
1/2 teaspoon allspice (1 used 1 tsp lemon extract)
1/4 teaspoon ginger (I omitted it)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon maple extract -- optional (I mixed in 1/2 cup blueberries)

-Preheat oven to 350F.
-Mix eggs, cream, water and vanilla in small bowl.
-Melt butter in saucepan or microwave and add to cream mixture.
-In large bowl, sift together dry ingredients.
-Add wet mixture to dry a little at a time, mixing well.
-Pour into 12 greased muffin tins or a loaf pan or a round cake pan.
-Bake 15 minutes {for the muffins}, 30-40 minutes for the loaf or until edges are
browned and a toothpick inserted in the middle comes out mostly dry.
-Serve warm with SF sweetened cinnamon cream cheese (I added a Tbsp
crushed blueberries to the cream cheese).
-12 servings @ 6 minus 2.1 gr. fiber= 3.9 carbs & 7.7 grams protein
(carb count for original recipe, not my modifications)
This recipe is courtesy of The LowCarbRecipeBox
 

Blance E. asked what to add to milk to make buttermilk. The answer is that
buttermilk is the residual liquid that remains after butter is churned from milk,
so to “make” buttermilk you would have to churn milk into butter. Or if you
don’t have that much time on your hands J you can substitute sour milk for
buttermilk in any recipe. To quickly sour milk: take 1 T. of white vinegar and
add enough milk to measure 1 cup, let stand 5 minutes. You now have 1 cup of
sour milk which is equal to 1 cup of buttermilk.

Francine                 fneiling@flsouthern.edu
 

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory
 

(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 this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.