Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 126, July 18, 2005        

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

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And Here Is Today's Recipe!

* Exported from MasterCook *

Almond Poppy Noodles

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Pasta                         Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Egg Noodles
4 tablespoons Butter or Margarine
1/2 cup Slivered Almonds
1 tablespoon Poppy seeds

Cook noodles according to package directions. In large skillet, melt 1 Tbsp. butter and lightly brown almonds. Stir in remaining butter, noodles and poppy seeds; heat through. This is wonderful served with pork!


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

Per Serving (excluding unknown items): 290 Calories; 16g Fat (49.3% calories from fat); 8g Protein; 29g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 88mg Sodium.

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

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Recipes from our wonderful Subscribers!

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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!

My request may be a little strange but I have always wanted the recipe for the chocolate on the outside of the ice-cream bars and that you can pour on top of ice-cream and it gets hard and will crack or the chocolate that you dip a cone in and it turns hard. I want to do this for my grandchildren. Would you please help me out with this? Ya'll have helped me out a lot and I am just sure that someone has this recipe out there. Thanks!

Debbie

Greetings from Corvallis, Oregon!

Over the holiday weekend, I was introduced to a clear, green jalapeño jelly and now I can't stop thinking about it. I'd like to try to make it, but I have no idea where to begin. Does anyone have a recipe that fits this description? If so, please send my way. Thanks!

Sara

When my kids were little, their pediatrician gave me a recipe for what he called 'no fail laxative'. I must admit I never got the whole thing down their throats, but the bit they got down did the trick. I have very picky kids. I tasted the concoction and it wasn't bad at all. Here it is:

4 ounces Sprite
4 ounces grape juice
4 ounces prune juice

He said to drink all 12 ounces and it would work. But, as I said... a couple of sips did the trick for my kids. These are all natural and easy to find ingredients (not expensive either). I hope this helps.

Cheryl               RCox45@aol.com

Hi,

Here is a great recipe for Constance Murray who requested a peach cobbler that uses Bisquick. I love this recipe because it is so easy, and as long as you have a couple cans of sliced peaches in your pantry, you've got what you need to whip up a delicious dessert. Enjoy!

Karynn's Peach Crisp

Pour 1 large can sliced peaches with juice and 1 large can sliced peaches with HALF the juice into a 9 x 13" baking pan.

In a separate bowl, combine:
3/4 c sugar
2 heaping tablespoons flour
1 tsp. cinnamon

Add to the peaches and stir well to mix.

For the topping, crumble together:
1/3 c sugar
1 c Bisquick
1/4 c butter

Sprinkle over the peaches. Bake at 400 degrees for 40 minutes.

ShaundiB@aol.com

Anne,

I think this would be good for camping, I hope you do, too!

Lisa               bonlee@amtelecom.net

INSTANT REFRIED BEANS MIX

3 c. dried beans
1 T. salt
1 T. ground cumin
1 T. dried minced onions
1 T. chili powder
1 t. cayenne pepper

In a blender, grind beans until it resembles flour; add remaining ingredients and mix until well blended. Store mix in an airtight container in a cool, dry place.
TO USE: In a medium-sized saucepan, combine 3/4 cup of the mix with 2 ½ cups boiling water; mix with a wire whisk until combined. (Mixture may be lumpy. That’s OK; it will just add texture to the finished product). Bring mixture to a boil, stirring frequently; cover pan, reduce heat to low and simmer for 5 minutes. Mixture will thicken more as it cools. Makes 1 can’s worth.

No idea where this came from (here probably!) but maybe this is what Marge is looking for. At any rate, it's good stuff!

Crockpot 24-Hour Italian Beef

5 lb Beef rump roast
2 c Water
1 pk Dry au jus gravy mix
1 pk Dry Italian dressing mix
Italian seasoning ( opt)

Combine water, gravy mix and dressing mix. Add Italian seasoning if desired. Pour over roast in crockpot. Cook on LOW 12 to 15 hours. Remove roast and shred with 2 forks, forming strings. Cook another 10 to 12 hours on LOW. Serve on Italian buns.

Anne in Eastern Pa            irishones7@juno.com

While this can be made with regular flour, it's better with bread flour. It's one of those recipes that I use different seasonings in. The garlic and Italian seasoning or garlic and crushed whole rosemary leaves are my family favorites. Experiment with amounts of seasoning. If you omit the garlic salt, use 2 teaspoons regular salt. The original recipe called for punching down only once, but I've found it turns out better if you let it rise twice before shaping it.

Savory Italian Bread Recipe

2 1/4 C. warm water (115°F)
2 T. olive oil (preferably Extra Virgin)
1 T. granulated sugar
1 T. garlic salt
1 1/2 T. Italian seasoning
1 package active dry yeast
6- 6 1/2 C. bread flour
Vegetable oil
1 egg white
1 T. cold water

In large mixing bowl, stir together water, oil, sugar, garlic salt, Italian seasoning, yeast and 3 cups of the flour. Beat with mixer for 10 minutes. Gradually add enough of the remaining flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook. Place dough in a greased bowl, fuming once to grease top. Cover, let rise in an 80°F place until doubled. Punch down dough, turn to grease top. (Make sure it is oiled completely or it will dry out.) Cover, let rise a second time in an 80°F place until doubled.

Option 1 for Shaping

Punch down dough and divide into 4 equal pieces. Cover, let rest 10 minutes. Roll each piece of dough into a 15-inch rope. Take the ends of 2 ropes and pinch together. To shape, crisscross over and under forming a twist. Pinch together ends and tuck under loaf. Place on greased or parchment lined baking sheet. Shape the remaining 2 ropes of dough and place on another baking sheet.

Option 2 for Shaping

Punch down dough and divide into 2 equal pieces, Cover, let rest 10 minutes. Shape into two longish loaves of bread, rounding the ends so they are rather blunt. Place each one on a greased or parchment lined baking sheet.

Brush with oil, cover with plastic wrap, and let rise until doubled. Beat together egg white and 1 tablespoon water until frothy. Brush on loaves. Bake in preheated 400°F oven 35-40 minutes.

Makes 2 loaves.

Tip: This bread will be crusty. For a soft crust, spray with a non-stick cooking spray and return to oven for 2 minutes. Enjoy!

Mary                  D_bnight@yahoo.com

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