In this issue:

Friday's Recipe: *Quick-n-Easy Beef Gyros*
Requests & Replies from Subscribers:   Rice Pudding

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* Exported from MasterCook *

Quick 'N Easy Beef Gyros

Recipe By : Real Food for Real People
Serving Size : 4    Preparation Time :0:00
Categories : Beef                        Sandwich

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Cooked Beef -- * see note, sliced 1/4-inch thick
1/2 cup Plain Low-Fat Yogurt
1/4 cup Cucumber -- finely chopped
1/4 teaspoon Dill Weed
1 tablespoon Vegetable Oil
2 medium Sweet Onions -- sliced into rings
1 teaspoon Garlic Salt
1/4 teaspoon Dried Oregano -- crushed
4 large PIta Bread Rounds -- warmed
1 small Tomato -- chopped
1 cup Shredded Lettuce

Combine yogurt, cucumber and dill weed in a small bowl; cover and refrigerate.
Cut cooked beef into 1-inch strips; reserve. Heat oil in large skillet over
medium-high heat 2 minutes. Add onions; cook 2 minutes, stirring occasionally.
Add beef strips, garlic salt and oregano; cook 4 minutes or until heated through,
stirring occasionally.

If desired, lightly brown one side of Pita Bread Rounds while warming; fill with
lettuce, beef strips, and chopped tomatoes. Add cucumber sauce last. Serve
immediately.

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

Per Serving (excluding unknown items): 574 Calories; 28g Fat (44.9% calories from
fat); 36g Protein; 43g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 956mg
Sodium.

Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat; 0
Other Carbohydrates.

NOTES : Reduce garlic salt to 1/2 teaspoon if deli-sliced cooked beef is used.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I found a Master Mix recipe for Hot Roll Mix somewhere a long time ago
on the W W W. Foolishly I made the Master Mix but now I can't find any
recipes being specific as to how much mix to use to a certain amount of
yeast. I guess I could use it for breading fish, chicken etc, if I can't find
some recipes. Help Please! Thanks for a great ezine.

Hazel in cold, snowy Minnesota

Note from Kaylin: You may find several recipes that will work with your Hot Roll
Mix in the RF4RP recipe collection "All Purpose Mix & More". For a free preview
visit                 www.realfood4realpeople.com/mixes.html              Enjoy!  
 

 
I recently ate a cookie at a conference that had several kinds of chocolate chips
in it, as well as butterscotch chips and some kind of nut. I think it may have
been pecans, but they could have also been walnuts. Does anyone have any idea
what these might have been? I would love some recipes to try so I can see if I
can make these for my family. They were the bomb!

Machel
   

I would love to make some killer brownies! I ate some recently that had cashews
in them. Does anyone have a recipe for something like this? Thanks.

Eugene
  

~ Subscriber Responses ~
 

For Darlene who needs crab cake recipes - this is one of the best I've ever
tasted. It has a lemon butter sauce, but they really don't need it. They are
perfect by themselves. It's from the Houston Junior League Cookbook "Stop and
Smell the Rosemary".

Crab Cakes

2 Tbsp. plus 3 Tbsp. olive oil
1/2 c. diced red bell pepper
1/2 c. diced green bell pepper (I use yellow or orange)
1/2 c. diced yellow onion
2 Tbsp minced garlic
2 Tbsp. Creole mustard
2 Tbsp. Worcestershire sauce
pinch cayenne pepper
1 Tbsp. salt
1/2 tsp. freshly ground pepper
1/2 c. bread crumbs
2 large eggs, lightly beaten
1 1/2 pounds fresh lump crabmeat, shells removed
1/2 c. minced green onions
3 Tbsp. unsalted butter

Heat 2 tbsp. olive oil in a large skillet. Add bell peppers, onion, and garlic.
Sauté until tender. Add mustard, worc. sauce, cayenne, salt, and pepper. Stir
to combine. Add bread crumbs and sauté 1-2 minutes.
Remove from heat. Place mixture in a large bowl.
Fold in eggs, stirring to blend. Stir in crabmeat and green onions. Mix well.
Chill 30-40 minutes. Shape mixture into small crab cakes. Heat 1 tbsp. oil and
1 tbsp. butter in a large skillet. Sauté 4 crab cakes on both sides util golden
brown. Repeat with remaining crab cakes, adding 1 tbsp. oil and 1 tbsp.
butter as needed, with each batch.

Lemon Butter

1 lemon, peeled and quartered
1 shallot, minced
1/4 c. white wine
1 bay leaf
1 1/2 tsp. whole black peppercorns
2 c. unsalted butter, cut into pieces
1 1/2 tsp. salt
1/4 tsp. white pepper

Combine lemon, shallot, white wine, bay leaf, and peppercorns in heavy saucepan.
Reduce liquid over low heat until mixture is almost dry. Strain liquid, removing
bay leaf, peppercorns, and any large lemon particles. Whisk butter, one piece at
a time, into strained lemon mixture. Let butter melt before adding addition
pieces. Do not allow mixture to boil, as butter will break down. Add salt and
pepper. Serve over crab cakes.

Michelle                   shellroiz@yahoo.com
 

Malory asked for recipes that could help her stretch her fixed income.

I, too, have noted the increase in cost of various food and other household
products. I also look to see what other shoppers have in their carts as the are
leaving the supermarket. I am constantly amazed at the quantity of food items
that contain "hollow calories". This is where a lot of money is being spent,
often by working people who really can't afford it.

Many state agriculture and university extension departments offer publications
that contain recipes and helpful information on cooking less costly meals that
taste as good (or even better) than a lot of pre-packaged products.

There is a pdf document titled "The Senior Chef" that is free to download from
the government of British Columbia (that's the place I live, in Canada -- not
Latin America.) This 160 page booklet provides many attractive, nourishing, easy
to prepare recipes that cater to the needs of seniors or other individuals who
live alone and who wish to enjoy nutritionally balanced meals. The Senior Chef
also gives tips on planning and serving meals, shopping and storing food,
emergency provisions and simple cooking equipment.
www.health.gov.bc.ca/prevent/pdf/senchef.pdf  

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

Cassandra asked for a recipe to make a low fat butter sauce for frozen
vegetables. I received this recipe in my email some time ago and while it is not
low fat it seems it could be adjusted with your favorite low fat margarine in
place of the butter called for in the recipe and certainly could be used with any
type of frozen vegetable. Using the recipes proportions and a bit of
experimentation I’m sure you could come up with something your family would love.

Green Giant Corn in Butter Sauce

2 (16 ounce) bags frozen corn
2 teaspoons salt
1/2 cup butter, cut up
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch

Add corn to large sauce pan along with salt, butter, and sugar. Stir corn mixture
over medium heat until butter is melted. Combine water and cornstarch and stir
until cornstarch is dissolved. Slowly add water to corn in sauce pan, stirring
constantly. Reduce heat to simmer and stir until sauce thickens. Let simmer,
stirring occasionally, until corn is tender, about 10 minutes.

catndog@twcny.rr.com 
 

RICE PUDDING

Cook the following ingredients for 25 minutes:
1 cup rice
2 ˝ quarts water
˝ tsp. salt

Wash rice in cold water after cooking. Shake until dry. Put in a large pan and
add: 1 quart milk plus 1 can evaporated milk. Heat this until warm, not hot.
Blend the following ingredients with a mixer:

1 cup sugar
2 large eggs/3 small eggs
2 tbsp. cornstarch

Add this mixture to the warm milk/rice. Cook until thick. Add vanilla to taste,
usually 3-4 tsp. Top with cinnamon. Refrigerate.

Patty                        pkift@evenlink.com
 

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