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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 10, Issue 048, April 29, 2008 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
www.realfood4realpeople.com
"Brighten someone's day! Share today's issue with a friend"
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And Here Is Today's Recipe! |
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* Exported from MasterCook *
Strawberry Soup
Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Fruit
Soup
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Plain Yogurt
1 cup Fresh Strawberries -- sliced
2 tablespoons Orange Juice
1 tablespoon Honey
In food processor fitted with steel blade, blend ingredients. Serve
chilled.
Garnish with fresh strawberry slices, mint sprigs, or kiwi slices.
VARIATIONS: Substitute white or red grape juice for orange juice.
Substitute
apple juice for orange juice. Serve in hollowed-out cantaloupe
shells.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 70 Calories; 2g Fat (26.6%
calories from
fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 8mg
Cholesterol; 29mg
Sodium.
Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other
Carbohydrates.
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*Note: Please forward this recipe post to as many people as you like. All I
ask is that you forward the entire message, and that you encourage the
recipient to subscribe. Thank you so much!
Kaylin
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Recipes from our wonderful Subscribers!
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About this section:
This section is YOURS! You send in questions, and answer the questions
of other subscribers. Email addresses of folks sending in replies to
questions and voluntary recipes WILL be posted with your submission unless
you specify otherwise in your submission. Please remember these recipes
have not been tried by Real Food for Real People, but *are* recommended by
our subscribers. Any comments or questions on them should be directed to
the person who sent it in. Thanks!
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~ Subscriber Requests ~
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Hi everyone! I have been making sugar cookies for over thirty years
and tried
many different recipes. I am still looking for that "elusive" sugar
cookie that
has a butter base (not shortening) yet will still retain a crisp,
clean shape
when using various cookie cutters. Does anyone have a recipe that
they could
suggest? Thanks a bunch!
Mary Beth
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I am looking 4 a recipe that I can use my bread machine to make
bread bowls for
soups, chili's, etc. Quiznos serves their
soups in these and they are so good, I
would love to make them @ home.
Terri
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I need recipes for Flan! Help!
Diane
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For Darryl (and Kaylin, I think this came from your list -- really
yummy!):
Brats from the Heart
10 medium bratwurst links -- uncooked
1 lb brown sugar
2 cans beer -- choose your favorite
2 large onions -- sliced 1/2" thick
Place brats in a large pot. Layer sliced onions on top of brats,
then cover with
brown sugar. Slowly pour beer over the brown sugar. Bring to a low
boil, then
reduce heat, cover and cook on low for about 4 hours. Before
serving, remove
brats from liquid (should be quite thick), and using a pre-heated
skillet, grill
a couple of minutes on each side. Serve hot, with onions and sauce
on the side.
Cariad
cariad@rocketmail.com
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A little nontraditional but good...
Bacon Chile Rellenos
4 jalapeno chilies 3" long
8 slices precooked bacon strips, halved
1/2 cup Bousin cheese
1 can refrigerator crescent rolls.
Stem and seed jalapenos and cut in half lengthwise (8 pieces). Spoon
1 teaspoon
cheese into each Chile piece. Wrap half slice of bacon around each.
Separate
dough into 8 triangles then cut each one in half long ways to make
16 triangles.
Wrap dough slices over chilies and place on ungreased baking sheet.
Bake 12 to 15
minutes until golden brown. Cool and serve with salsa. I'm not sure
what the
Bousin cheese is, but I use medium cheddar shredded or cream cheese.
Barbara
bjn@escapees.com
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Someone asked about the following
poem recently... you may have it
already but
here goes.
I didn't have potatoes, I substituted rice.
I didn't have paprika, I used another spice.
I didn't have tomato sauce, I used tomato paste.
A whole can, not a half, I don't believe in waste.
A friend gave me the recipe, she said you couldn't beat it.
There must be something wrong with her, I couldn't even eat it!
Alrene
mahall2@sbcglobal.net
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Bridal Chicken-Rice Salad
2 packages (6-oz. each) Uncle Ben's long-grain and wild rice
ready-made mix
4 to 5 whole chicken breasts, cooked and chopped
1 cup Hellman's mayonnaise
2 jars (6-oz. each) marinated artichoke hearts, drained
1 jar (4-oz.) pimento (sliced), drained
2 cups celery, chopped
1 cup green pepper, chopped
1 package Good Seasons Italian dressing, prepared as package directs
1/2 lb. fresh mushrooms, sliced
Prepare rice as directed on package, using 1/2 cup less water per
package.
Combine rice, chicken and mayonnaise. Cool completely. Combine
artichoke hearts
(which have been sliced, but not too small), green pepper, pimieto
and celery.
Add prepared Italian dressing, and then toss. Add to rice and
chicken mixture.
Gently fold in mushrooms just before serving. May be served cold or
hot.
Serves 20. Recipe Source: Mary McOwen, Delray Beach, Florida
Leanne in Rochester NY
leanne62@frontiernet.net
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(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
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