All Time Favorites

All Time Favorites

Since the Real Food for Real People first had it’s birth in June of 1998, I have had several people tell me I should do a ‘favorite’s book, with the most popular of the recipes published. Since this is a ‘best of’ collection, I believe you should know the actual history of Real Food for Real People. The birth of Real Food for Real People actually took place in 1994, when my sister told me she was getting married.

I decided to write a cook book for her and her new husband, as a wedding gift. I included family favorites, my own creations, and heirloom recipes which I believed she would enjoy in her new home. The title of this cook book, of course, was ‘Real Food for Real People’.

Years later, when I began the ezine, this same name stuck, because the recipes I choose to share with my readers, are just what the title states- tried and true recipes which have ordinary ingredients, fairly easy directions, and have been enjoyed by real people- not just test kitchens.

The only recipes left out of this collection, are the ‘Jar’ recipes, which are available in their own collections. I hope you enjoy these Sample recipes as much as readers have enjoyed them over the past few years, and will want to own the complete collection for yourself.

Buttery Pan Rolls

2 Tbsp. Yeast
1/4 cup Honey (1)
4 ½ cups Flour
10 Tbsp. Butter or Margarine – melted
1 cup Warm Milk
½ cup Warm Water
1/4 cup Honey (2)
1 tsp. Salt
1 Egg

In large bowl, dissolve yeast into water and honey. Let stand until bubbly (15 minutes). Stir together 2 cups of flour, honey, salt, yeast mixture, milk, and 6 T. of the butter or margarine. Blend 3 to 5 minutes. Gradually add remaining 2-1/2 cups flour. Cover. Let rise in a warm place until doubled (45 min.). Pour
remaining butter or margarine into a 9 x 13 inch baking pan and coat bottom. Drop batter by spoonfuls into pan and turn each one to coat with butter or margarine. Let rise for 30 minutes. Bake at 425 degrees Fahrenheit for 12 – 17 minutes, or until golden brown.

Hungry Man’s Manicotti

2 packages Manicotti – (14 each)
1 pound Lean Ground Beef
2 Eggs
1 box Stuffing Mix – Chicken flavor
2 cups Cottage Cheese
2 cups Cheddar Cheese – shredded
1/8 cup Parmesan Cheese – grated
8 cups Spaghetti Sauce – prepared

Note: This recipe will make either 2- 9 x 13 pans of manicotti, or 3- 8×8 pans. Have pans prepared with non-stick spray and ready to fill before following the directions below:

In a large bowl, mix dry stuffing mix (similar to Stove Top brand) and seasoning packet, ground beef, eggs, cottage cheese, Parmesan cheese and cheddar cheese, to make a thick paste. Set mixture aside for 5 minutes so bread crumbs can absorb moisture.

Begin stuffing uncooked manicotti shells by hand, and place them side by side into prepared baking pans. Continue until all shells have been filled and are placed as desired into baking pans. Next, spoon spaghetti sauce evenly over shells until all sauce has been distributed.

To bake: Cover and bake in 350 degree Fahrenheit oven for 2 hours.

To freeze: Cover with foil tightly and mark each package. Freeze for up to 6 months. To bake, thaw overnight in refrigerator and bake according to instructions above.

Easy Banana Bread

1/3 cup Vegetable Shortening
3/4 cup Sugar
2 medium Bananas – sliced
2 cups Flour
1 tsp. Vanilla
1 tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt
3/4 cup Sour Cream OR-
1 cup milk w/1 Tbsp. Vinegar, mixed

Preheat oven to 350 degrees F. In a large bowl, mix shortening, sugar and bananas. Mix dry ingredients in another bowl, then add to banana mixture, alternating with sour cream (or milk); mix well. Pour into large loaf pan, which has been sprayed with non-stick cooking spray. Bake 50 – 60 minutes at 350 degrees Fahrenheit.

Note: This recipe may be doubled or tripled. This recipe freezes well.

No Bake Fudge Cookies

2 cups Sugar
½ cup Milk
½ cup Butter or Margarine
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 Tbsp. Cocoa Powder
1 tsp. Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan (Dutch oven size). Next, add peanut butter and cocoa and mix well with a wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until mixture will just hold it’s shape when dropped from a spoon. You may need to increase the amount of oats by as much as ½ cup, depending one your altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to drop mixture onto cookie sheets which have been lined with waxed
paper. Cool before serving.



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