In this issue:

Happy St. Patrick's Day!

Monday's Recipe: *Corned Beef Hash*
Requests & Replies from Subscribers:   Lucky Irish Coffee

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

 
Message from the Editor
 

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

   
* Exported from MasterCook *

Corned Beef Hash

Recipe By : Real Food for Real People
Serving Size : 6    Preparation Time :0:00
Categories : Beef                             Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Corned Beef Brisket -- finely ground
1 1/2 cups Potatoes -- cooked and chopped
1/2 cup Onion -- minced
1/3 cup Beef Stock
Salt and Pepper -- to taste
6 Eggs -- poached

In a large bowl, mix all the ingredients together. Make 6 patties and place them
in a large, well-oiled skillet. Cook on medium-high heat until the bottoms are
crisp and brown. Lower the heat to medium and flip the patties. Cook slowly until
crisp and brown on both sides. Serve hot, topped with a poached egg.

Variation: Substitute roast beef for corned beef.

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

Per Serving (excluding unknown items): 226 Calories; 14g Fat (56.0% calories from
fat); 16g Protein; 8g Carbohydrate; 1g Dietary Fiber; 244mg Cholesterol; 262mg
Sodium.

Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fat.

NOTES : The trick to making good hash is to have all the ingredients finely
ground and chopped so that the hash mix is almost a mush. If the pieces of meat
and/or potato are too large, the hash will not stay together in a patty. If you
prefer, ask your butcher to grind the meat for you.
 

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

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I have a lot of biscotti recipes but I am looking for ones that are a little bit
softer than the standard biscotti. Or, maybe suggestions I can use to soften up
the very crisp ones I make now.

Ceil          
 

 
Hi,

I am having a party with a taco bar theme and thought that fried ice cream
sounded like a great finisher. I am looking for a fried ice cream recipe that
ISN'T fried! Years ago I made one like that, and it was reasonably good. (It
would be a bonus if someone had a fried ice cream dessert recipe so that I
wouldn't have to make 50+ balls of ice cream!) Thanks so much!

Michel 
 

Please send me great recipes for cheesecake! Everywhere I go I can order this,
yet when I try to make it, something sad happens. Help!

Bree
 

~ Subscriber Responses ~
 

This is by far the best Irish soda bread I have ever made.

IRISH SODA BREAD

1 9-10 in. springform pan

3 1/2 c. Flour
1/4 c. Sugar
1/2 t. Baking soda
2 t. Baking powder
1 t. Salt
1 Pint sour cream
2 Eggs
1/2 c. Raisins

Combine dry ingredients together in a large bowl. In a small bowl beat eggs &
stir in sour cream. Add egg & sour cream mixture to the dry ingredients; stir
with a wooden spoon. Batter will be very thick. Add raisins & stir well with
wooden spoon or knead in with your hands. Place batter in a greased 9-10 in.
springform pan. Dust the top with enough flour so that you can pat the batter
like bread dough evenly in the pan without it sticking to your hands. With a
knife make a shallow crisscross on the top. Bake for 50 min. in a preheated 350ºF
oven.

And here is a great idea for using the leftover corned beef liquid. You can add
leftover meat, potatoes, and/or carrots, as you wish. Yummy soup

CORNED BEEF & CABBAGE LEFTOVER BEAN SOUP

Soak navy beans overnight. Drain. Strain the de-fatted cooking liquid from the
corned beef into a soup pot.. Add enough chicken, beef or vegetable stock to
cover the beans; cook till tender. Add the leftover potatoes, cabbage, and some
of the corned beef; simmer till all is heated through. This soup is even better
the next day.

Nancy Berlo                       nancy@nancyberlo.com
 

These were in the M&M's newsletter:

Lucky Irish Coffee

Sit back and sip a smooth cup of Irish coffee with a friend. Prep time: 10 min.
Difficulty: Easy What you'll need:

1 bag MILKY WAY® Brand Minis
1 bag DOVE® Brand PROMISES® Dark Chocolate (optional)
1 1/2 cups strong coffee
2 tablespoons heavy cream
Sweetened whipped cream (optional)
Green decorating sugar (optional)
2 rolled wafer cookies (optional)
2 mugs

What to do: Melt 10 MILKY WAY® BRAND Minis in hot coffee. Whisk in cream and stir
until smooth. Pour into mugs. To decorate: Add dollop of whipped cream on top and
sprinkle with green sugar. Add rolled wafers dipped in melted 3 DOVE® BRAND
PROMISES® Dark Chocolates. Makes 2 servings.

St. Patrick’s Day Brownies

Give your little lads and lasses a scrumptious Irish treat! Prep time: 15 min.
Baking time: 18-22 min. Decoration time: 15 min. Difficulty: Easy What you'll
need:

1 bag MILKY WAY® Brand Minis
1 large bag M&M’S® Brand Milk Chocolate Candies
1 19.5-oz. box brownie mix
2 vanilla frosting
Green food coloring
1 10 1/2 x 15 1/2-inch jellyroll pan
Foil
Cookie sheet
wire rack
Re-sealable plastic bag
Printable template or shamrock cookie cutter

What to do: Prepare brownie mix according to package instructions. Spread batter
onto a foil lined jellyroll pan and press 2 cups of roughly chopped MILKY WAY ®
Brand Minis on top. Bake in preheated 350-degree oven for approximately 18-22
minutes, remove and cool brownies completely. Press out 12 clovers with cutter or
printable template. Invert clovers onto wire rack and set rack over cookie sheet.
Tint one can of vanilla frosting green. Warm in microwave for several seconds
until it is thin enough to pour. Pour frosting over brownies to cover. Reheat
overflow frosting as needed. Spoon one-cup of remaining vanilla frosting into re
-sealable plastic bag with one small corner snipped. Attach M&M’S® Brand Milk
Chocolate Candies around outside of each brownies. Pipe children’s names on top.
Makes 12 brownies.

Sooz                 (email withheld by request)
 

For Michelle S

Caramel Apple Jam

6 cups peeled -- diced apples
1/2 cup water
1/2 tsp. butter -- or margarine
1 pkg. powdered pectin -- (1 3/4 ounce)
2 1/2 cups sugar
2 cups brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Combine apples, water and butter in heavy pan. Cook, stirring occasionally, over
low heat, until apples are soft. Stir in pectin. Bring to a full rolling boil,
stirring constantly. Stir in sugars and spices. Return to a full rolling boil,
stirring constantly, and boil for one minute. Pour into jars and seal.


Sharon                      sharonstearns2006@comcast.net
 

For Michelle:

This is an Australian recipe. It doesn't call for "red hots" like many US sites
specify.

Apple Cinnamon Jelly

5 cup apple juice or apple concentrate
7 cup sugar
1 tsp Lemon juice
1 x pouch Certo
2 tsp cinnamon (to 3 tsp.)
Several drops red food coloring optional

To make apple juice, Get 10 or more apples, slice into quarters. Put apples in
large pot, fill with water till just below top of apples. Bring to boiling then
simmer at least one hour. Pour apples and liquid into bag, pillow cases work
well. Hang bag over basin to catch juice and leave over night. Put juice into
large pot. Add lemon juice and food coloring if desired. Boil juice for about 15
minutes. Add sugar and stir to dissolve. Bring to full rolling boil and Boil
about 5 minutes. Add cinnamon and mix well. Add Certo and stir well for several
minutes. Pour into sterilized jars. Seal, wipe and label.

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

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.