Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 107, June 20, 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:

Monday's Recipe: *Chicken Sandwich Ring*
Requests & Replies from Subscribers:  Grandma's Fried Pies


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.

       Child Size Mixes & More! GREAT for any time Fun!!!

Make your own 'Easy Bake Oven' size mixes! Make mixes for fun, child-sized
foods which can be whipped up in a jiffy by little hands! Make play dough or finger
paint mixes! Never before have you seen such a fun and easy recipe collection!
AVAILABLE NOW! See this amazing collection now at:

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

OR send a blank email to:
vol15@realfood4realpeople.com

And Here Is Today's Recipe!

 
* Exported from MasterCook *

Chicken Sandwich Ring

Recipe By :Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers   Baking Stone Friendly
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages Refrigerated Biscuits -- Crescent Roll type
1 cup Chicken Breast -- cooked & chopped
6 slices Bacon -- cooked crisp, crumbled
1 cup Monterey Jack Cheese -- shredded
1 cup Mayonnaise -- (not Miracle Whip)
2 tablespoons Dijon Mustard
1 tablespoon Dried Parsley
OR
2 tablespoons Fresh Parsley -- chopped
1 1/2 tablespoons Green Onions -- finely chopped
2 medium Roma Tomatoes
1 medium Red Bell Pepper -- (yellow is good too)
2 cups Lettuce -- shredded

Preheat oven to 375 degrees F. In a medium bowl, mix mayonnaise, mustard, parsley and onion. Set aside. In a large bowl, mix chicken, bacon, 3/4 cup of the cheese and 1/3 cup of the mayonnaise mixture and mix well. Set aside. Open and unroll crescent roll dough, and separate into triangles. Arrange triangles in a circle on a round baking stone (or a pizza pan if you do not have a baking stone) with the wide ends of triangles overlapping in the center and points hanging over outside edge, leaving at least a 5-6 inch clear circle in the center of the stone (pan). Spoon chicken mixture evenly onto dough, onto the wide ends of the triangles. Wrap pointed ends of dough around chicken mixture, and tuck under the wide ends of the dough, forming a closed ring with slits around the outside edge, where filling shows through in places. Slice roma tomatoes into enough wedges to place one wedge in each open slit around the ring. Bake for 20-25 minutes or until golden brown. Remove from oven, and sprinkle with remaining shredded cheese. Set aside. Remove top from bell pepper, and clean out seeds and filaments which are inside. Wash and dry pepper with a paper towel. If needed, slice thin pieces from bottom of pepper to allow it to stand up like a cup or bowl, without wobbling. Fill pepper with mayonnaise mixture, and place in center of sandwich ring, then fill in the space between the pepper and the sandwich ring with the shredded lettuce.

Serve in wedges with the mayonnaise 'dip'. This is a great appetizer, or as an accompaniment with a soup or salad.

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

Per Serving (excluding unknown items): 359 Calories; 34g Fat (80.6% calories from fat); 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 458mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

 

*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.

 STARBUCKS $100.00 Gift Card!

http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=367

Survey Participants Wanted – Get a DVD Camcorder

http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=69

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.

Many years ago, in our local paper, there was a recipe for Congo cookies, which are very similar to chocolate chip bar cookies. Does anyone have the recipe to share with me? Thank you in advance for your responses.

Lillian T.

Years ago, my mother would make a yellow cake, and poke holes in it with an ice pick, and pour over it a mixture of orange juice, lemon juice, confectioner's sugar, and something else. If anyone has a recipe that is similar to this one, please share it with me. This cake is very nostalgic for me. Thank you.

Lillian T.

Good morning everyone ~

I'm in need of some good snack recipes for my 10-year-old boy and 5-year-old boy & girl twins who are quite active and hungry all the time! I'm tired of watching them eat junk food and even more tired of buying it! Does anyone have ideas for snacks that are appealing to kids as well as at least slightly healthy? Thanks in advance!

Tracy

For Linda:

                                 City Chicken with Beef and Pork

Recipe for City Chicken, an old recipe from a time when chicken was expensive.

    * 1 1/2 lb. beef or veal
    * 1 1/2 lb. pork
    * 1 can cream of mushroom soup
    * 1 soup can of milk
    * 2 (4 oz.) cans mushrooms
    * 2 eggs, beaten
    * Cornflakes crumbs
    * Salt to taste
    * Pepper to taste
    * Oil to brown meat
    * Wooden skewers

Slice meat into 1 inch squares, about 1/4-inch thick. Alternately place meat on wooden skewers; (one pork, one veal etc.). Roll finished skewers first into eggs to which you have added salt and pepper; then into cornflake crumbs. Brown in skillet, being sure coating is well done. Place in casserole. Mix milk, soup and mushrooms together in pan dripping heat through, pour over meat in casserole. Bake covered at 300° for about 3 hours.

Jack     jpoulter@islandnet.com

This is for Linda C

                                                 City Chicken

1 lb. veal cube
1 lb. pork cubed
Bread crumbs
1 egg slightly beaten with 1 T. water
salt and pepper
6 wooden skewers
1/4 cup fat.

Alternate veal and pork cubes on stick. Mix together egg ,water and salt and pepper. Dip sticks of meat in crumbs, then in egg, and again in crumbs. Brown on all sides in hot fat in heavy skillet over med. heat .Add a little water. Cover and cook over low heat or in moderate oven at 350º for 1 hr. Serves 6

cgfdef@comcast.net

Jenny, here are some things to do with all the ground beef:

1. Make Sloppy Joes
2. Make Tacos or a Taco salad
3. Make Hamburger Soup or Stew
4. Brown some ground beef in a fry pan with onion & green pepper. Add about 2 cans of pork & beans. Season with just a touch of both ketchup and prepared mustard. Serve as is in bowls; or on buns; or over slices of bread or toast.
5. Cheeseburger macaroni
6. Burger, macaroni, butter, salt & pepper
7. Burger, macaroni & your favorite condensed soup (add only enough liquid to make a sauce) I like to top it off with: garlic powder; garlic salt; celery salt, or seasoning salt; or a blend of herbs.
8. Grilled burgers either plain or with BBQ sauce.
9. Browned burger meat, with or without a sauce to make loose meat sandwiches.
10. Hamburger Stroganoff
11. Shape into logs like hot dogs and serve as if they were Hot Dogs.
12. Stuff burgers or logs with cheese, or peanut butter, or something else. Serve with or without baked on sauce.
13. Make meatloaf mixture. Make some of it into meatloaves. Shape some into burger shapes and freeze. Place frozen patties on the grill (expect some falling debris). Serve like burgers on buns with all the fixins.
14. Serve pre-cooked patties as cold sandwiches. (Particularly good if the patties are left over grilled patties on a hot summer day!)
15. Shape into meatballs. Bake then freeze. Toss some into soup for Meatball Soup; use some in spaghetti; Use some for meatball sandwiches with marinara sauce & mozzarella & parmesan cheeses.
16. Use some to make lasagna with meat sauce or baked ziti with meat sauce.
17. Use some in stuffed peppers or stuffed cabbage leaves.

I hope these suggestions help you.

Valerie in Seattle     marlaina@mindspring.com

For Linda:

                                             Cooking with Grandma - Big Eyes for Fried Pies
Author: Jerri Brooker

(Note from Kaylin:  This recipe removed at Jerri Brooker's request)

Jack      jpoulter@islandnet.com

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

 Get your degree online. Earn up to 64% more!
Free Education Guide.

http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=77

Get paid to shop & eat! $10 - $40 an hour!
Set your own hours!

http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=262

~


                 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.