In this issue:

Monday's Recipe: *Spaghetti Pancake*
Requests & Replies from Subscribers:   Lemon Green Beans

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Real Food for Real People presents

Bandana Fundraisers
(recipe collection)

NOT looking for a fund raiser?  Bandana mixes can also be used as Gifts, Bridal Showers, Baby Showers, Retirement Parties, Engagement Parties, and any other occasion you can think of that you may need a unique gift- or as party favors for guests!  Need Decorations for a wedding reception?  A conference?  Try bandana mixes in the center of your tables!  You can use them for door prizes or give them to servers as gifts afterwards.  The possibilities are endless!  This recipe collection is like no other collection you have seen before!

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* Exported from MasterCook *

Spaghetti Pancake

Recipe By : Real Food for Real People
Serving Size : 4      Preparation Time :0:00
Categories : Leftovers              Pasta
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
2 tablespoons Onion -- finely minced
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
3 1/2 cups Spaghetti, cooked -- cold- left over
3 tablespoons Butter
2 tablespoons Parmesan Cheese -- grated

Beat eggs, onion, oregano, and pepper together in medium-size mixing bowl. Add
spaghetti; toss well to coat. Heat 2 tablespoons butter in medium skillet over
moderate heat until foam subsides. Add spaghetti mixture and sprinkle with
cheese. Cook until bottom is lightly browned. Turn out onto plate. Heat remaining
tablespoon of butter in pan. Slide spaghetti pancake back into pan, uncooked side
down. Cook until lightly browned. Cut into 4 pieces, and serve. This is delicious
served with fried Italian sausage, peppers and onions.

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

Per Serving (excluding unknown items): 300 Calories; 13g Fat (38.4% calories from
fat); 10g Protein; 36g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 437mg
Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Does anyone have the recipe for monkey bread that you make with frozen rolls? I
remember seeing it I don't know if it was on here? There are recipes for the
dough made with the biscuits in a tube but that is not the one I want. This was
made with frozen dough. Please help! Thank you.

Qutie63pie
   

 
I would like a recipe for soft pretzels. Thank you.

Rachel Mann
 

I just bought a used pasta roller. I need recipes for pasta dough- all kinds!
This looks absolutely fun, and I want to try lots of fun ways of using it. I have
even heard you can make chocolate pasta! Please ask your readers to send in all
kinds of pasta recipes. Thank you Kaylin!

Shelley
 

~ Subscriber Responses ~
 

These are from the Wilton cake decorating site. hope they fit the bill for you.

SUGAR FREE BUTTERCREAM FROSTING

1 and 1/2 cups of powdered sugar replacement (recipe will follow below)
1/2 cup Crisco
1 tsp. clear vanilla
1 tbls. whole milk

Cream the shortening (Crisco) and vanilla until fluffy. Blend in the powdered
sugar replacement until well blended. Add a little more milk if this mixture is
to stiff to spread on the cake. You can use a bit of food coloring to some of the
frosting and use it for decorations.

SUGAR FREE POWDERED SUGAR REPLACMENT

1 cup nonfat dry milk
1 cup cornstarch
2/3 cup sugar replacement (Sugar Twin is the recommended product)

Combine all the ingredients in a food processor or blender and whip until blended
and powdered. I got the above recipes from a website that has an actual baking
school and teaches to real students in there local area. It is run by two pastry
chefs. Only thing I don't remember the site name. The other recipe is from a site
www.earlenescakes.com She is located in Texas and does wedding cakes/grooms cakes
etc.. . If you want to make a chocolate icing, add 1 package of Jell-O sugar free
instant chocolate pudding to the recipe. It made it more stable as well as adding
the chocolate flavor. You might want to add the pudding powder in small amounts
until you get the flavor and consistency that you are looking for, you can always
add, but you can't take away. She states that many people didn't know it was a
sugar free icing. Hope these work for you.

SUGAR FREE ICING

Cream cheese frosting 2 packages (8oz. each) cream cheese, softened 2 tbsp.
unsalted butter 2 tbsp. vanilla 1/3 cup honey 2 egg whites, beaten stiff In a
medium bowl, with electric mixer at medium speed, beat the cream cheese with the
butter until creamy. Add honey, beat 3 minutes longer. Fold in beaten egg whites
and mix thoroughly. Spread thickly over top of cake. You can make a fancy
decoration with this recipe

Caryn Quaker              c_quaker@yahoo.com
 

Chicken Spaghetti

One quarter cup butter
One quarter cup flour
Two thirds cup chicken broth
One half cup half-and-half or light cream
One half cup sour cream
1 cup Parmesan cheese, grated
One quarter cup dry white wine (optional)
1 - 2 cloves garlic, minced
1 tsp. lemon juice
One half tsp. dry mustard
Salt and pepper to taste
3 cups cooked chicken breasts, cubed
8 oz. cooked spaghetti noodles
2 tsp. paprika
Extra Parmesan cheese
Fresh chopped parsley

Melt butter in a saucepan and add flour stirring constantly. When mixture
thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine,
garlic, lemon juice, dry mustard and salt and pepper. Stir over medium heat until
mixture again starts to thicken. Add chicken and spaghetti noodles and stir well.
Place in a baking dish and sprinkle with paprika and extra Parmesan cheese. Bake
for 30 minutes at 350 degrees. Sprinkle with parsley and serve.

The Skinny: Use fat free half-and-half and light sour cream. If you cannot
tolerate white wine then substitute an equal measure of apple cider. Start with
skinless chicken breasts to cut down a little on the fat.

Spinach Salad with Cumin Vinaigrette

6 - 8 cups baby spinach
One half cup fresh mushrooms, sliced
2 eggs hard-boiled and chopped
One quarter cup real bacon bits or bacon strips that have been crumbled
1 small red onion, thinly sliced
One half cup extra-virgin olive oil
One half cup lemon juice
2 tsp. ground cumin
1 tsp. sugar
1 tsp. paprika
2 garlic cloves, minced
Salt and pepper to taste

Combine first 5 ingredients in a large bowl and toss. Combine remaining
ingredients in a cruet and shake well. Just before serving pour dressing over
salad, toss and serve.           The Skinny: Use fat free bacon strips.

N.J.                jcrvr23@yahoo.com
 

Here is a recipe for Lemon Green Beans. I don't know if this is what Laura was
looking for. I have not tried it but it sounds good. I hope to try it this
summer when I get some fresh green beans.

Shirley                      swood12@cox.net
 
Lemon Green Beans
(Makes 4 servings)

1/2 lbs. green beans
1/2 small red bell pepper (cut crosswise into rings)
1/4 cup water
1/4 tsp. dried basil
1 tbsp. lemon rind strips
1 tbsp. lemon juice
1 tsp. sesame seeds, toasted

1) Trim ends from beans, remove strings and cut into 2-inch pieces.
2) Combine beans, bell pepper, water and basil in a saucepan. Bring to a boil.
3) Cover, reduce heat and simmer 12 minutes or until vegetables are tender.
4) Drain well and spoon into a serving bowl. Add lemon rind, lemon juice and
sesame seeds; toss well.
 

A bit of freshly squeezed lemon will enhance this dish. I first pressure cook
the string beans for 1-2 minutes, but it works just fine without pressure-cooking
if you cook them longer. Frozen French-cut or regular also works great. A
splendid yet very simple dish, which I'm always asked to make for potlucks.

Richard in Winnipeg, Canada                    menecraj@shaw.ca
 
BRAISED GREEN BEANS

500g (1 lb) tender beans
2 medium onions
2 cloves garlic
1/2 t salt
3 T olive oil
3 ripe tomatoes, peeled and diced
salt & pepper to taste

Top & tail the beans, then wash and cut into bite-size lengths. Finely slice the
onions. Crush the garlic with salt. Heat the olive oil in a saucepan and cook
the onions and garlic over low heat until soft and translucent. Add the beans
and toss, then add the tomatoes. Cover & simmer for 20 minutes, or until beans
are tender but still slightly crisp. Season to taste and serve.
* wonderful over basmati rice, with a bit of soy sauce or tamari!
 

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