Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 106, June 17, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

"Brighten someone's day! Share today's issue with a friend"

In this issue:

Friday's Recipe: *Tortilla Pizzas*
Requests & Replies from Subscribers:  Giant Apple-Pecan Pancake

Did someone forward this to you? Get your free subscription here:
send e-mail to RealFood4RealPeople-subscribe@yahoogroups.com

*Website directory, unsubscribe & address change instructions are included at the bottom of each issue

Please support/visit our sponsors- they make this service possible.

      Tired of buying boxed mixes & having no control over ingredients?

      Our delicious 'Cake Mixes in Jars' are quick, easy, and also a great
low-cost answer to your gift giving needs! Be in charge of what your family
eats! Give quality mixes to family, friends, neighbors & co-workers! Send
a blank email now, to get your FREE recipes!

 vol4@realfood4realpeople.com

or visit us at
 http://www.realfood4realpeople.com/catalog.html

And Here Is Today's Recipe!

 * Exported from MasterCook *

Tortilla Pizzas

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground Chicken -- Turkey or Beef
1 small Onion -- chopped
1 clove Garlic -- minced
2 teaspoons Chili Powder
8 large Flour Tortillas
2 tablespoons Olive Oil -- (plain or seasoned)
1 cup Salsa
2 cups Monterey Jack Cheese -- shredded
1/4 cup Sour Cream

Preheat oven to 400 degrees F. Heat a heavy nonstick skillet over medium
high heat. Saut‚ meat, onion, and garlic about 5 minutes until chicken is
browned, stirring often to break up lumps of meat. Drain off excess liquid.
Stir in chili powder. Arrange tortillas flat on large baking sheets and brush
lightly with oil. Bake 3-4 minutes, or until almost crisp. Spread 2 Tbsp. salsa
over each tortilla. Divide meat mixture evenly between tortillas. Sprinkle with
cheese and dot with remaining salsa. Bake about 6 minutes, until cheese is
melted and tortillas are browned. Serve with a dollop of sour cream.

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

Per Serving (excluding unknown items): 526 Calories; 24g Fat (41.3% calories
from fat); 31g Protein; 45g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol;
698mg Sodium.

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


 

*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

Please support/visit our sponsors- they make this service possible.

Make your own Cookie Mixes!

Get your FREE Gift Size Mix recipes in our fast auto-responder message,
so you can make them as gifts for family, friends and neighbors OR to put
away for treats for yourself! These mixes are formulated to fit into quart jars,
and store beautifully, as well as being fun to decorate as gifts for family,
friends, neighbors, teachers, etc.. Make your own mixes today, without
denting your budget! Send a blank email to:

vol2@realfood4realpeople.com

or visit us at
http://www.realfood4realpeople.com/catalog.html

ConsumerSurveyGroup: $250 Old Navy Gift Card

http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=66

Recipes from our wonderful Subscribers!

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!

How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

Notice:
Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers,
to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.

Hi,
I have gotten many recipes and help from this e-group and I know someone can help me. My husband loves fried oysters and it gets expensive going out for them. I have tried frying them myself but without much success, they turn out
soggy. Does anyone have a technique for preparing and frying oysters that are crispy and good? I would appreciate any and all help. Thanks,

Allison

I'm sorry about all of the trouble you are having with your e-zine, it is the best one out there and it was good to get my first issue of the week today. I have a few requests. One is a recipe my grandma use to make. It was called City
Chicken and was made with pork and veal. She would put it on skewers and bake it in the oven. My other request is for Fried Apricot Pies. I read about them in a novel. I know it was not made with fresh apricots and they were individual
pies. Thanks!

Linda C

Not sure if this is what you are looking for. Both puff up somewhat like a cross between a pancake and a Yorkshire pudding. They are quite similar. Biggest difference is that one has baking powder in the batter and the other uses more
eggs. Both are equally as good. Once cooked you can dust with icing sugar or use maple syrup etc. My husband loves them.

                                            Apple Pancakes - Amish

2 Granny Smith apples, peeled, cored, and sliced
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 c. flour
1 c. milk
6 eggs
1 tsp. Vanilla
1/4 tsp. Salt
1/4 tsp. Nutmeg
2 tbsp. Butter

1. In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg; set aside.
2. Heat oven to 475 degrees.
3. In cast iron skillet for 5 minutes, add 2 tablespoons butter; melt.
4. Add sugar, cinnamon and nutmeg
5. Add sliced apples and fry 2 to 3 minutes.
6. Pour flour and egg mixture over apples.
7. Bake at 475 degrees for 15 minutes.
8. Reduce heat to 425 degrees for 8 to 10 minutes.
9. Sprinkle with powdered sugar.
10. Cut in wedges.
11. Serve with syrup or jam and bacon

                                           Giant Apple-Pecan Pancake

2 tablespoons unsalted butter, plus 1 tablespoon
2 large apples, peeled, cored, and thinly sliced
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
Pinch nutmeg
1/2 cup roughly chopped, toasted pecans
4 large eggs, beaten
1 cup whole milk
1 teaspoon baking powder
1 cup all-purpose flour

Preheat the oven to 400 degrees F.
In a large, ovenproof skillet, melt 2 tablespoons of the butter over medium-high
heat. Add the apples, sugar, cinnamon, and nutmeg, and cook, stirring, until
the apples are soft and just golden, about 7 minutes. Add the walnuts, and cook,
stirring, until the apples are caramelized, 2 to 3 minutes. Add the remaining
tablespoon of butter and stir to melt. Remove from the heat.
In a large bowl, combine the eggs, milk, and baking powder, flour, and whisk just
until blended, being careful not to over mix. Pour the batter over the apples. Bake
until golden and puffed, 15 to 20 minutes.
Remove from the oven and sprinkle with powdered sugar. Drizzle with crème
fraiche and maple syrup and serve in the pan. Enjoy,

Wendy                   wjhymus@rogers.com

This is a recipe list but I'll answer your question. Bats are very useful critters. Some people get bat boxes to bring them into the yard. They eat some nasty bugs. I can't imagine wanting to kill a critter just because they exist. It's probably illegal too. They don't do any harm. It just accidentally flew into your house. I'm sure it wanted out as badly as you wanted it out. It was probably scared to death.

Re: I had a bat fly into my house tonight. I I used a nylon strainer and got her out without hurting her. I am afraid there may be more. Any ideas on how to get rid of them? I cannot afford an exterminator. Annie

dognut@provide.net

                                                COLD VEGGIE PIZZA

2 packages refrigerator crescent rolls
2- 8 oz pkgs cream cheese
3/4 cup sour cream
1 package Hidden Valley Original Ranch Dressing mix
4 to 6 cups assorted chopped vegetables
1 cup shredded cheddar cheese

Press the crescent roll dough in a large greased jelly roll pan, sealing all
perforations. Bake as directed about 10 minutes. Combine the cream cheese,
sour cream and dressing mix and beat until smooth. Spread the cream cheese
mixture on the cooled crust and sprinkle the chopped vegetables and cheese
over entire crust. Chill and serve!

*veggie ideas: broccoli, carrots, red, green, yellow pepper, red onion,
cauliflower, radishes, firm tomatoes, olives, zucchini, broccoli, mushrooms,
green onions...

Patty          pkift@evenlink.com

To Annie who had a bat in her house-
I hate to say this, but I would not want to get rid of bats. They eat up zillions of mosquitoes, and with West Nile running around, I would rather have the bats.

rjjkallen@sbcglobal.net

Please support/visit our sponsors- they make this service possible.
 

 Do you think you're smart?
                                    Find out how smart you really are.

http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=308

Take the Free classic IQ Test now! Click Here!




Get Paid to Work from Home on YOUR Computer!
              Get Paid to Take Online Surveys $5 to $125!
                                 Get Paid to Join Focus Groups $5 to $250!

 http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=263

~


                 Real Food for Real People FREE ezine needs your help! 
We can continue to offer our free daily ezine only with help from people like you. 
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP. 
       Simply click on the link below to show your support.    Thank you!

                       http://www.realfood4realpeople.com/donate.htm

Real Food for Real People Directory
 

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(C)1994-2005, 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 recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe
sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the
sponsors.