Vol.7, Issue 111, Real Food for Real People FREE daily ezine

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Volume 7, Issue 111, June 24, 2005

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

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In this issue:

Thursday's Diabetic Recipe: *Awesome Taco Dip*
Requests & Replies from Subscribers: Jambalaya

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And Here Is Today's Recipe!

* Exported from MasterCook *

Awesome Taco Dip

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Beans/Legumes/Pulses
Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Refried Beans
8 ounces Cream Cheese -- softened
1 package Taco Seasoning Mix -- 1.25 ounces
2 cloves Garlic -- minced
1 small Tomato -- chopped
1/4 cup Onion -- chopped
1/2 cup Black Olives -- chopped
1 cup Cheddar Cheese, shredded
Sour Cream -- optional

Preheat oven to 375 degrees F. Spread beans onto bottom of 9 inch pie plate. In
medium bowl, combine cream cheese, taco seasoning mix and garlic; spread over
beans. Top with tomato, onion, and olives; sprinkle with cheddar cheese. Bake 25
- 30 minutes or until heated through. Garnish with sour cream, if desired. Serve
with Tortilla Chips.

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

Per Serving (excluding unknown items): 123 Calories; 8g Fat (58.6% calories from
fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 389mg
Sodium.

Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 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

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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!

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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 am looking for a recipe I had several years ago. It is a lemon pie using the 'whole' lemon. Yep, rind, pulp and all. It is on the sour side, but very lemony. Does anyone have this recipe? Thanks!

Marge

Over 30 years ago, when I was a newlywed, I got a recipe for baked pancakes off of the back of a Karo Pancake Syrup bottle. I lost it. I'd sure love to have it again. It was a batter that you bake in a pan that had the syrup in the bottom. I've checked their web site and check bottles every time I'm at the grocery store, to no avail! If anyone has it, please post it. I'd be forever grateful! Thanks in advance!

Cheryl

My son is home from out of state college for the summer, I would like to make him his favorite cookie. Soft peanut butter with whole (or chopped) peanuts. The recipe I use is the one from the Betty Crocker cook book, nothing special. And mine also seem to come out harder that I would hoped for. There is no peanuts in it, except from the crunchy PB. He has recently informed me that the peanut taste and the crunch from the nuts is why he likes them so well. Can anyone help a non-creative baker? Thanks bunches!

Heidi

The recipe that was sent in by Marge for Instant Pudding Cake can be made exactly by the directions in her recipe, but instead of making it into a cake, grease mini muffin cups (I use Bakers Joy) and put 1 teaspoon of batter in each muffin cup... bake 10 to 12 minutes ... turn out bottom side up.... I turn them out on waxed paper... and glaze them while hot. This makes about 100 and they are called Orange Blossoms... they are very well liked!

OR

ORANGE BLOSSOMS

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

Mix all ingredients for about 1 minute on low speed and then about 2 minutes on medium speed. Put 1 teaspoon of batter in the mini muffin cups that have been greased (I use Baker's Joy and a pastry brush for this). bake for 10 to 12 minutes. Turn the muffins out bottom side up (I turn them out on wax paper to glaze and glaze while hot. This makes about 100 mini muffins. These are very good and nice for a shower or any gathering where refreshments are served.

GLAZE

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

Patricia Cranford psc1436@cstel.net

Jambalaya Recipe
(by Deborah Rosen, BellaOnline's Cajun & Creole Editor)

This Jambalaya recipe is very basic, and it's the one I use when I'm making "every-day" Jambalaya. You can substitute ingredients with something similar that you have on hand to produce your own special version of this dish.

Jambalaya Recipe - Basic Jambalaya

1 pound Black Forest/honey ham, cubed
1 1/2 pounds smoked Cajun sausage, sliced 1/4" thick
1/2 pounds mild smoked sausage, sliced 1/4" thick
1 pound cooked chicken breast, cubed
1 large onion, chopped
1 roasted red bell pepper, chopped
1/4 cup fresh parsley, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 14-oz. can diced tomato, slightly drained
1 teaspoon dried thyme
2 bay leaves
1 teaspoon Cajun seasoning, or to taste
salt and black pepper
2 cups uncooked long-grain rice
2 1/2 cups chicken stock or water
1/2 cup dry red wine (optional)

In a large heavy-bottomed skillet with a tight cover, brown the sausage. Pour off the excess drippings. Add the onion and stir over medium heat until slightly soft, about 3 minutes. Add the ham, chicken, roasted red pepper, parsley, celery, garlic, tomato, thyme, bay leaves, Cajun seasoning, salt and pepper. Bring to a boil and cook, stirring, for about 5 minutes. Add the rice and chicken stock or water and stir well. Cover and simmer over low heat for 20 minutes, or until the rice is almost done. Do not uncover until you check for doneness, near the end. Add the wine, if you're using it (if you're not, you may or may not have to add a bit more water). Simmer over medium heat for another 5 minutes, stirring constantly. Fluff with a fork and serve. Serves 8.

Found by "Old Jack" using Google jpoulter@islandnet.com

This is in answer to Amber's Jambalaya request.

We do not like the Jambalaya with any kind of sea food in it. So we add chicken, ham, and sausage instead. Yes, all three! This is easy and very good! If you prefer the seafood, replace ham with shrimp!

8 ounces frozen shrimp, thawed

In large soup pot add all ingredients:

2 Chicken Breasts, cut into 1/2" pieces and cooked in a small amount of oil in skillet
2 cups ham cut into 1/2" pieces ( I buy a package with a couple of ham steaks in it)
1 pound of smoked or spicy sausage sliced in 1/4" pieces (Echrick Smokey Links can also be used, but diced into about four or five pieces each .)
1 large onion, chopped
1 green pepper, chopped
3 stalks celery, sliced finely
4 cloves of Garlic, minced (or more if you like)
2 1/2 Cups chicken broth
2 tsp. thyme
1/2 tsp Oregano
1 Tbsp. Parsley
1 tsp. Cayenne Pepper
1 1/2 tsp. salt
1 tsp. black pepper
1 (14 1/2 oz.) Can diced tomatoes
(My son doesn't like the pieces of tomato so I use 14 oz. size of tomato sauce)

Bring to a boil, then reduce heat and simmer for 20 minutes. Add 1 Cup instant rice, stir to moisten, cover and continue to cook for another 20 minutes. Turn off heat and let set for an additional 20 minutes. (Do not lift lid!)

I serve this with lots of french bread and butter for a great meal! Hope you enjoy!

Ruth Justice Ruanju@comcast.net

I don't remember where I got this recipe, but my dh and ds love it. Enjoy!

Jambalaya

1 package boneless chicken
2 cups rice, raw
5 cups chicken broth
1 lb smoked sausage, sliced into 1/2 inch pieces
1 lb ham, cubed
1/2 stick butter
1 cup chopped yellow onion
3/4 cups chopped green pepper
1/4 cup chopped green parsley
2 cloves garlic, minced
6 oz can tomato paste
1 bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 pepper
1/4 teaspoon Tabasco

Bake or boil the chicken until cooked and chop it into bite sized pieces. Cook the rice in the chicken broth until done, about 20 minutes. In a Dutch oven fry the sausage and ham until lightly browned about 3 to 5 minutes. Remove meat. Add butter to the pan and saut� onion, pepper, and parsley until tender. Add chicken, sausage, ham, stir in tomato paste, garlic, seasonings. Add rice and mix thoroughly. Cook over low heat about 15 minutes. Remove bay leaf and serve.

Blossom392@aol.com

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