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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 7, Issue 112, June 27, 2005 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
"Brighten someone's day! Share today's issue with a friend"
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In this issue:
Thursday's Diabetic Recipe: *Sugar-free
Oatmeal Mix*
Requests & Replies from Subscribers:
No Bake Granola Bars
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And Here Is Today's Recipe!
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* Exported from MasterCook *
Breakfast Upside-Down Cake
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Brunch
Cake Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 7/8 ounces Blueberry Muffin Mix -- (1 box)
2 tablespoons Active Dry Yeast (package) -- Quick
Rise type
8 ounces Pineapple Slices -- reserve juice
1 Egg -- beaten
1/3 cup Brown Sugar, packed
1/4 cup Butter or Margarine -- melted
4 Maraschino Cherries -- halved
If mix contains canned blueberries, rinse and drain blueberries; set aside.
Place muffin mix and yeast in a bowl. Drain pineapple, reserving the juice
in a measuring cup. Set pineapple aside. Add enough water to juice to
measure 2/3 cup. Pour into a saucepan; heat to 120-130 degrees F. Add to
muffin mix; stir just until moistened. Beat in the egg. Cover and let rest
for 10 minutes. Combine brown sugar and butter; pour into a greased 9-inch
round baking pan. Cut each pineapple slice in half; arrange over brown sugar
mixture. Tuck cherries into pineapple. Spoon half of batter over pineapple.
Sprinkle with reserved blueberries. Spread with remaining batter. Bake at
350 degrees F for 40-45 minutes or until a toothpick inserted into cake
comes out clean. Immediately invert onto a serving plate. Cool completely.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 508 Calories; 14g Fat (23.6% calories
from fat); 6g Protein; 93g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol;
498mg Sodium.
Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 3 Other
Carbohydrates.
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*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!
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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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Hi all;
I am looking for some good stuffed pepper recipes. I can't seem to find
any when I want them. Thanks!
Diane
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Hi Kaylin;
I want to first thank you for your perseverance in getting the e-zine
back up. It was a long month or two not receiving it!!
I have a request that I am hoping people will be able to send me some
ideas.
My parents are 79 and 80 and my mom's health is failing. She was
diagnosed with cancer last year and the chemo is finally taking a toll
on her. Besides cancer, she has heart failure
and other ailments, including high cholesterol.
Since Mom has been the main cook in the family, Dad doesn't have a clue
how to make dinners!! I have been trying my best to cook for them on a
daily basis, but their taste and my families
differ greatly.
I am hoping that someone can share some ideas for meals that can be made
ahead and frozen in small containers that can be cooked or reheated in a
toaster over (Dad won't use a
microwave...ugh). They are not big eaters, but I would like
to have a full meal for them at least 3 or 4 times a week. Dad
can make hot dogs and beans and cook veggies,
but that just doesn't cut it every night:)
They usually eat low fat, low or no sugar, use margarine and eat "whole"
foods, whole wheat bread, bran, etc., rather healthy. They will eat TV
dinners, but I think they are so bland and
would rather make them some things. They do eat meat,
but prefer chicken and fish (which I can't cook) and Mom can't
have many greens, so salads aren't an option.
I work full time and have a family of my own, so time is
sparse. My brother will be coming in next month for a visit and I
am hoping to have some good meal ideas that he can spend a day cooking
and freezing which will keep us stocked for a
little bit.
I appreciate all your efforts and ideas. Thanks guys. Thanks again for
all your help and Kaylin for a fantastic job!!
Joan
Note from Kaylin: Have you checked out the
O.A.M.C. pages on the
RF4RP website? There are lots of ideas and starter recipes for this type
of cooking here that may help you. Also, try
making planned leftovers for your folks. When you
cook for your family, make extra and freeze it for your parents.
This is not really any extra work for you, and
it can be done while doing what you would be doing
anyway during your day. The only addition is delivering it to
your folks. You can pick up containers at the
dollar store that are safe to keep the meals in for re-heating in the
toaster oven. Enjoy!
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Every
time I bake brownies, the edges always come out hard as a rock!!
I follow the directions to a T but it never
fails. HELP!! Thanks.
ccba
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Here is a recipe for African Peanut Sauce. It was
put into our church cookbook by a woman by the name of Karen, who is a
missionary in Africa. It a favorite in Guinea,
W. Africa. I would assume the bouillon would
be either beef or chicken, depending on what
you were serving it with, as the original recipe called for serving
the sauce over cooked chicken or beef. I've never tried it, so I
can't testify to the strength of the peanut
butter taste, but looking at the ingredients, I'd think it
wouldn't be too overwhelming.
African Peanut Sauce
1/2 c. chopped onion
2 cloves minced garlic
1-3 T. oil
1/2 c. peanut butter
2T. tomato paste
1-2 bouillon cubes
salt and pepper
Brown onion and garlic in oil. Mix peanut butter with water and add
tomato paste. Add to onion mixture. Gradually add 2-3 cups more water
until the sauce is the consistency desired.
Add crushed bouillon cubes. Salt and pepper to taste.
Simmer.
Cheryl
RCox45@aol.com
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Amber,
I got this off of Dinners Made Easy from Betty Crocker today. I hope it
helps!
Peanut Sauce
1 tablespoon vegetable oil
1 small onion, finely chopped (1/4 cup)
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepper sauce
1. Heat oil in 1 1/2-quart saucepan over medium heat. Cook onion in oil,
stirring occasionally, until tender; remove from heat. Stir in remaining
ingredients. Heat over low heat, stirring
occasionally, just until blended (sauce will separate if
overcooked).
Cheryl
cfoxes33@yahoo.com
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This is a Peanut Sauce that we use on a regular
basis. Don't be scared off by the long ingredient list - most of the items
are things you probably already have in your
pantry. If not, they are things that you can keep in the pantry for the
next time you make the sauce.
* Exported from MasterCook *
Warm Ginger Peanut Sauce
Recipe By : Beverly Mills
& Alicia Ross
Serving Size : 12 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves fresh ginger
1 tablespoon onion powder
2 tablespoons canola oil
1 tablespoon sesame oil -- Asian Dark
1 tablespoon fresh ginger -- minced
1 tablespoon red wine vinegar
1/4 cup packed light brown sugar
1/2 cup smooth peanut butter
1/4 cup ketchup
1/4 cup soy sauce
1/2 lemon
1/2 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon red pepper flakes -- or more to taste
Start to Finish: 10 minutes:
Peel the garlic cloves an drop them 1 at a time through the feed tube of a
blender or food processor with the machine running and finely chop. Add
the remaining ingredients one at a time,
squeezing the lemon juice through a small strainer (to
catch the seeds) directly into the blender or processor bowl. Pulse
on high to combine well.
To serve, place in a microwave safe bowl and microwave, covered with
plastic wrap, on high until heated through, 1 to 2 minutes.
Source: "Desperation Entertaining"
Copyright: "2002"
Yield: "1 1/2 cups"
Start to Finish Time: "0:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 129 Calories; 9g Fat (59.2%
calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 456mg Sodium. Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Author's Comments: Bottled fresh ginger is the perfect replacement
for time-consuming fresh ginger. Called crushed, ground, minced, or
chopped, depending on the brand, bottled fresh
ginger is available in the produce section of
larger supermarkets. Finely minced fresh ginger can be substituted.
The sauce can be stored covered for up to 2 days in the refrigerator.
Dorothy's Comments: This sauce goes a long way and has a great flavor.
I have kept it longer than 2 days - over a week actually. It begins to
separate if it is reheated too many times. Try
to only heat as much as you will be using at a time. There is nothing in
that that will spoil so don't throw it out, be creative and
use it up. We use this sauce on lots of other stuff when we have it
left over - pretty much any plain meat or fish
works well. I also use it as a salad dressing
when I have left over grilled chicken to also put on the salad.
I have used bottled lemon juice in place of the fresh lemon - use
about 1 tablespoon of the bottled juice.
Serving size = 2 tablespoons
Re: Moderately healthy snacks for Tracy's
children
These are a favorite in our house - be creative with the add-ins you use.
* Exported from MasterCook *
No Bake Granola Bars
Recipe By :Dorothy Lowry
Serving Size : 48 Preparation Time :0:00
Categories : Baked Goods Family Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups crispy rice cereal
3 cups quick-cooking oats -- uncooked
1/2 cup raisins
1 cup firmly packed brown sugar
1 cup light corn syrup
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 cup chocolate chips
Combine first three ingredients in a large bowl. Bring brown sugar and
corn syrup to a boil in a small saucepan over medium high
heat; stirring constantly. Remove from heat. Stir in peanut butter
and vanilla until well blended.
Pour peanut butter mixture over cereal
mixture; stirring until coated. Let stand 10
minutes. Stir in chocolate morsels. Press
mixture in to a 13 by 9 inch pan. Cool in pan. Cut in to bars.
Copyright: "July 2002"
Yield: "48 bars"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 112 Calories; 4g Fat (28.6%
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 52mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates.
Dorothy's Notes: The raisins and chocolate
chips can be replaced with any filler. I have used mini
M&Ms, toffee baking pieces, nuts, dried cranberries, dried
cherries, etc. I have found that freezing any chocolate additions before
using them helps them hold their shape and
reduce the mess when adding them to the warm bar mixture.
These keep well in the pantry for a week or two, but for longer
storage they can be frozen - they never last
that long in our house!
Dorothy
lowry1@ameritech.net
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Re: Barb's "Is It A Pizza Recipe" request
I wanted to find the correct recipe, but I found this one. I hope it's
close.
Zucchini Pizza
Yield: 12 Servings
CRUST
4 c Shredded peeled zucchini; drained and pressed dry
2 c Cooked rice
1 1/2 c Shredded mozzarella cheese
1 c Grated Parmesan
2 Eggs
FILLING
1 lb Ground beef; browned with
1 md Chopped onion
1 1/2 c Spaghetti sauce
1 ts Oregano
1/2 ts Salt
2 c Shredded cheddar cheese
Combine crust ingredients and press into a greased 15X11X1" jelly roll pan.
Bake at 400° 20-25 minutes until set and lightly browned. Combine filling
ingredients except for cheddar. Pour over crust,
sprinkle with cheese. Bake at 400°. 15 minutes.
Let stand 5 minutes before cutting and serving.
Lisa
truleelee@msn.com
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(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
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