In this issue:

Wednesday's O.A.M.C. Recipe: *Red's Dry Spice Rub*
Requests & Replies from Subscribers:   Fruit Salad

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* Exported from MasterCook *

Red's Dry Spice Rub

Recipe By : Real Food for Real People
Serving Size :             Preparation Time :0:00
Categories : O.A.M.C.                        Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Paprika
3 tablespoons Cayenne Pepper
5 tablespoons Black Pepper -- freshly ground
1/3 cup Garlic Powder
1/3 cup Onion Powder
1/3 cup Salt
1 1/2 tablespoons Dried Oregano
2 1/2 tablespoons Dried Thyme

Combine all ingredients together in a one pint jar; shake to mix well. Label and
store in a cool, dry place for up to 6 months.

To use:
Brush all sides of Beef Steak, Chicken or Pork with small amount of Vegetable
Oil. Sprinkle each side with Red's Dry Spice Rub, pressing firmly into steak
with hands. Grill over medium heat (gas or charcoal grill is best) 20 - 30
minutes, or until done.

Source: "Spice & Soup Mixes"
Copyright: "2002, Kaylin White/Real Food for Real People"

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NOTES : Visit us for more free sample recipes at:  http://www.realfood4realpeople.com/soup.htm
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Does anyone have a replacement for Corn Syrup (Karo type)? All the divinity
recipes we can find call for corn syrup. Also many sorbet recipes call for it. It
is probably one of the least healthy things you can eat. The rise in the use of
corn syrup rather than cane or beet sugar as a sweetener in many foods including
soft drinks has been directly related to the rise in Type 2 diabetes in the U.S.

Mary in Azusa
 

  
This is a strange request, but do you have a recipe for bubbles? My children love
to blow bubbles, but they go through them so fast, I can't afford to keep buying
them all the time. I am hoping I can make bubbles instead...

Tasha
 

I would love a recipe for gourmet chocolate chip cookies- the ones with chunks of
chocolate in them and pecans, etc. Does anyone have something like this? I love
to buy them when I can, but would love to make my own even more! TIA!

Ariel
  

~ Subscriber Responses ~
 

 
Hi Kaylin,

This is for Sue who was looking for the fruit salad with vanilla pudding recipe.
I’m not sure this is exactly it because it doesn’t call for fresh fruit, but
maybe it’s close enough? I'm also including a related one that's a very pretty
shade of green! Hope they help,

Mary in Penna                          merrycee@pa.net
 
Fruit Salad

1 3-ounce package of instant vanilla pudding
1 can of pineapple (crushed or chunks) with juice
1 can other fruit, drained
1 8-ounce tub of Cool Whip

Put pineapple with juice in bowl. Add pudding mix, then other canned fruit
(drained), then Cool Whip.

Seafoam Salad

1 16-ounce can crushed pineapple
1 3-ounce package pistachio instant pudding
1 cup miniature marshmallows
1 8-ounce container Cool Whip

Mix together and chill. For a holiday-specific presentation, put the mixture in a
Christmas-tree-shaped serving container and decorate with maraschino cherries.
 

This may be the recipe Randi is looking for.

Dump Cake

2 cans cherry pie filling
1 15 oz can crushed pineapple with juice
1 box yellow or white cake mix (dry)
1 stick butter or margarine
1 cup chopped pecans (optional)

Put cherry pie filling and pineapple in bottom of oblong cake pan and stir
together. Pour dry cake mix over the top of the mixture. Dot butter over the
cake mix. Sprinkle pecans on top of this. Bake in 350 oven for 1 hour.

tbsbcountyline@psci.net
 

Emily asked about making and cooking shish kabobs.

Depending on what part of the world one is in or visiting there are many forms of
cooking meat/fish/vegetables on a skewer. In the Middle East they call it
"shashlik". One of the mistakes many persons make is mixing meat and vegetable
pieces on the skewer. Cook each type of food separately as cooking times are
different. You can use a metal skewer or a bamboo one. The latter should be
soaked in water for 30 minutes prior to use to prevent or reduce the chance of
burning. Here is a recipe with some instructions for both a grill or broiler and
marinades. Various meats are also described. Lots more recipes available on the
'net courtesy of Mr. Google.

Recipe for beef or lamb kabobs, plus variations with chicken and scallops

Prep time: 1 hour
Cooking time: 10 minutes

You Will Need
1/4 cup dry red wine
2 scallions, chopped
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
2 tablespoons olive oil
2 tablespoons water
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound boneless beef chuck or leg of lamb, cut into 1 1/4-inch cubes

What to Do
1. In a large, self-sealing plastic bag, mix together all ingredients except
beef. Add beef, seal, turn to coat, and refrigerate at least 4 hours or
overnight.

2. Preheat the grill or broiler. Pat beef dry and thread on 4 skewers, spacing
evenly.

3. Grill kabobs over moderately hot coals for 10 to 12 minutes for medium-rare to
medium, basting frequently with the marinade and turning once. Or broil 4 inches
from the heat for 10 to 15 minutes for medium-rare.
Serves: 4

Variations:

Chicken Kabobs
Prepare as directed, but use the following marinade: 1/3 cup lemon juice, 2
chopped scallions, 2 tablespoons each soy sauce, Dijon mustard, and olive oil,
and 1/4 teaspoon hot red pepper sauce. Substitute 1 pound skinless, boneless
chicken breasts for beef. Marinate at least 4 hours or overnight in the
refrigerator. Grill over moderate coals or broil 4 inches from the heat until no
longer pink when cut -- 8 to 10 minutes.
Makes 4 servings.

Scallop Kabobs
Prepare as directed, but use the following marinade: 1/4 cup soy sauce,
2 chopped scallions, 1/3 cup orange juice, 2 teaspoons grated fresh ginger, 2
tablespoons each olive oil and grated orange zest, and 1 clove minced garlic.
Substitute 1 pound sea scallops for beef. Marinate 30 minutes to 1 hour. Grill
over moderate coals or broil 4 inches from the heat until opaque white when cut
-- 5 to 6 minutes. Makes 4 servings.

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

This is for Sue she was wanting fruit salad.  This is what we fix at our church
for breakfast for special occasions.  

Fruit Salad

1 can tropical fruit drained
1 can peaches
fresh bananas & fresh strawberries.

Mix the peach juice with vanilla pudding (sugar free is fine) stir it into your
fruit, easy! You can add any fresh fruit you like that’s in season.

This is so good…. Hope this is the one that you are looking for.

Vicki-Russell@ouhsc.edu
 

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