Vol.7, Issue 109, Real Food for Real People FREE daily ezine

Real Food for Real People Recipe Email Magazine
FREE recipes to your email!

Volume 7, Issue 109, June 22, 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:

Wednesday's O.A.M.C. Recipe: *Apple Bread*
Requests & Replies from Subscribers: Mama's Hot Milk Cake

To print or save the the ezine OFF-line please click here

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.

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!

And Here Is Today's Recipe!

* Exported from MasterCook *

Apple Bread

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Apples Breads
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Butter or Margarine -- softened
1 cup Sugar
1 teaspoon Baking Soda
1 tablespoon Lemon Juice
2 Eggs
2 teaspoons Vanilla
2 cups Flour
1/4 teaspoon Salt
1 1/2 cups Tart Apples -- peeled & chopped
Crumb Ingredients:
1 teaspoon Cinnamon
2 tablespoons Sugar
2 tablespoons Flour
2 tablespoons Butter or Margarine -- chilled

In a medium bowl, cream butter and sugar together. In another bowl, dissolve soda
in lemon juice. Mix in eggs and vanilla. Beat butter mixture and egg mixture
together. Add flour and salt gently. Fold in apples. Set aside. Mix crumb
ingredients, cutting in butter with a pasty blender until mixture resembles coarse
crumbs. Spoon 1/2 of batter into greased loaf pan. Sprinkle with 1/2 crumb
mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture.
Press crumbs gently into surface of batter. Bake at 375 degrees F for 1 hour 15
minutes or until a knife inserted in center comes out clean. Cool 5 minutes in
pan. Remove bread from pan and cool completely on cooling rack.

Note: To freeze bread, do NOT slice before freezing. Double wrap in foil, or wrap
in one layer foil, and then place inside large zip baggie. Let thaw on counter top at
least 1 hour before slicing to serve.

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

Per Serving (excluding unknown items): 326 Calories; 18g Fat (49.9% calories from
fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 335mg
Sodium.

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

FREE 'Hamburger Helper' Type Mix Recipes!

Make mixes for gifts or for your family! Learn how to dehydrate potatoes!
Make a Caramel Popcorn kit to send to college with that special student! So
many mixes to ease your budget and your schedule! Get your free recipes
now, using our instant auto-responder! Send email to:

vol3@realfood4realpeople.com

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

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.

I am looking for the recipe for Pineapple Chicken that was either in Light and Tasty
or Quick Cooking magazine. I remember it had pineapple chunks and
Waterchestnuts and the sauce had orange juice as an ingredient, please help!
Thanks!

MB in NJ

When I was a child I remember a recipe for frozen buttermilk with crushed pineapple. Does anyone have the recipe? Thanks!

Nstine

Hi! I was wondering if anyone knows how to make Frozen Yogurt- akin to Ice Cream. Thank you!

Sue

I had the same nostalgic feelings as Lillian, about a cake my grandma made. The
difference was that my grandma didn't use any orange juice. It was just lemon.
But I see no reason you couldn't use a mixture of orange juice and lemonade
concentrate. When I got married, I got a cookbook from my mom that had a cake
recipe that sounded just like Grandma's. I tried it and it was the same! Here's the
recipe:

Lemon Cake Supreme

1 lemon cake mix
1 3 ounce pkg. lemon Jell-O
3/4 c. salad oil
3/4 c. water
4 eggs

Icing:
2 cups powdered sugar
1/2 c. frozen lemonade concentrate

Mix together cake ingredients and beat well. Bake 40 minutes in a 350 degree
oven. While cake is baking, mix icing ingredients. Remove cake from oven when
done, and make tiny holes in top of cake with a fork. Pour icing over cake, smooth
evenly and let set. This is a lovely moist cake that will remain fresh for several
days.

RCox45@aol.com

Lillian T was looking for an old recipe using a yellow cake and lemon (orange). I
have made this for years and it is very good.

Mix together exactly 4 minutes -

1 Betty Crocker yellow cake mix
4 eggs
1 regular size (3 oz) package of lemon Jell-O
3/4 cup Wesson oil
3/4 cup water

Grease and flour 9X13 pan. Pour in batter. Bake at 350 degrees for 38 minutes.
While cake is baking, mix together 2 l/2 cups powdered sugar and juice and
rind (yellow part grated) of two lemons. After taking cake from oven (while still hot)
poke full of holes with toothpick, then pour glaze over top.

Donna dj@hudaks.us

This is for Lillian. My mom use to make this cake all the time. She called it
Instant Pudding Cake.

Instant Pudding Cake

1 box yellow or lemon cake mix
1 pkg lemon instant pudding
4 eggs, unbeaten
3/4 cup salad oil
3/4 cup water

Put above in mixing bowl and beat for 10 minutes. Bake in greased 9 x 13 pan
about 40 minutes at 350 degrees. When cake is done, poke all over with a fork
and while still warm pour the following mixture over the top. (mix this together while
cake is baking)

1/3 cup orange juice
2 cups sifted confectionary sugar
2 Tbsp salad oil

Enjoy, Marge Delmarpond@aol.com

This is my mother's hot milk cake recipe that I think is just what Lillian wants:

MAMA'S HOT MILK CAKE

4 eggs
2 cups sugar
Beat until lemon colored

1/4 lb. butter
1 cup sweet milk
Heat till butter melts.

2 tsps. baking powder
2 cups flour
Sift together, then add to other ingredients.

Add 1 tsp. vanilla and bake in greased rectangle pan for 30-40 minutes at 375
degrees F.

FILLING FOR HOT MILK CAKE

Juice of one orange and one lemon
1 1/2 cups sugar

Cook over low heat just long enough for sugar to melt. Poke holes in cake and
pour over it while cake is still hot and it will soak into cake. Filling can be made a
day ahead. This is yummy either warm or cold.

Mary walterm@vnet.net

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

We need survey takers for Fire & Ice Grills

http://join1.winhundred.com/affiliate/link.php?ref=15191&productid=72

                 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/ and http://www.realfood4realpeople.com/RF4RP/index.htm

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.