Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 129, July 21, 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 *

Black & White Bean Salad

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Beans                             Diabetic
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Red Onion -- finely chopped
2 tablespoons Olive Oil
1/3 cup Red Wine Vinegar
1/4 cup Red Bell Pepper, chopped
2 tablespoons Minced Parsley
2 cloves Garlic -- minced
2 tablespoons Splenda
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
15 ounces Great Northern Beans, canned -- rinsed and drained
15 ounces Black Beans, canned -- rinsed and drained

Saute Onions in oil until crisp-tender in a medium skillet; Remove from heat and
cool until warm. Stir in vinegar, red pepper, parsley, garlic, Splenda, salt and
pepper. In a large serving bowl add the beans, (both types) and pour the onion
mixture over them. Mix well and serve.

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

Per Serving (excluding unknown items): 155 Calories; 4g Fat (23.3% calories from
fat); 7g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 234mg
Sodium.

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

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 love this news letter. I am looking for a recipe for strawberry/Rhubarb custard pie, but not one that has tapioca in it. None of my family likes tapioca. Thanks!

Corrie

If someone has a recipe to make your own international coffee I sure could use it- thanks a lot.

Judith

Note from Kaylin: There are recipes for making your own instant coffees as well as many other drinks and fun mixes on the RF4RP site at:
http://www.realfood4realpeople.com/coffee.htm          Enjoy!

A while ago someone submitted recipes using Girl Scout cookies as an ingredient. I deleted the recipes without copying them, is there anyway I can still get some recipes. I have approx. 15 boxes of cookies. Thanks!

Dolores

Note from Kaylin: I invite subscribers to send in their recipes, as well as for you to check out the archives by going to the home page and using the links at the top of the page.   http://www.realfood4realpeople.com

Cold Curried Rice Salad

2 (8 ounce) packages chicken flavored Rice-a-Roni®
2 (6 ounce) jars marinated artichoke hearts, chopped
2 teaspoons curry powder
Liquid from artichoke hearts
8 scallions, sliced
1 green bell pepper, chopped
1/4 cup toasted almonds, sliced
1/2 cup green olives, sliced
2/3 cup mayonnaise

Cook rice as package indicates, using oil instead of butter. Refrigerate. Add remaining ingredients. Chill. Keeps for several days and is delicious with grilled chicken. Serves 10.

Kaylin-- there's no pineapple in this one but everything else seems right-- I don't see why one couldn't substitute the pineapple for the artichoke hearts.

Lisa             lcatania@frontiernet.net

Hi Kaylin,

This is in response to Ellen's inquiry about mid-west hamburgers that her husband
likes. I am from Iowa and I think I know what she is talking about. We called them "Maid-Rite's" and yes, they are really good!

Maid-Rite's (Mid-West Hamburgers)

Recipes vary, but basically, we always browned the ground beef (break it up really well with your spoon into tiny pieces). Also add very finely chopped, minced onion and season with salt and pepper and just let it steam for awhile. Sometimes you can add a little water or beef broth and let it simmer with the lid on.

Place about 2 scoops (easiest to use an ice cream scoop) on a bun and top with your favorite hamburger toppings. These are great! I hope this helps!!

Vicki              vhopwood@technonet.com

For Juanita in GA

recipe from Southern U.S. Cuisine

Pineapple Pound Cake

1 can (20 ounces) crushed pineapple, undrained, divided
1/2 cup vegetable shortening
1 cup butter or margarine (2 sticks)
2 cups granulated sugar
6 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter or margarine
1 1/2 cups confectioners' sugar

Put 3/4 cup undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup; set aside.

Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well. Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger. Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack. Combine butter, confectioners' sugar,
and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.

Recipe from Recipe Goldmine

Pineapple Pound Cake

1 (20 ounce) can crushed pineapple in syrup
1/2 cup butter, softened
2 cups granulated sugar
6 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract

Drain pineapple, reserving pineapple and syrup separately.

In large mixing bowl, cream butter and sugar at high speed until light and fluffy.  Add eggs, one at a time, beating well, after each addition. Reduce speed to low, add flour and baking powder. Stir in pineapple, 1/4 cup syrup and vanilla extract, mixing well. Pour into well greased and floured 10-inch tube pan. Bake at 325 degrees F for 1 1/2 hours.

Let cool 10 minutes (in pan) or wire rack. Loosen cake with spatula. To serve, drizzle with Pineapple Glaze.

Pineapple Glaze

1 cup confectioners' sugar
3 tablespoons reserved pineapple syrup

Pineapple Glaze: Beat sugar and pineapple syrup in a small bowl until well blended.

Hope one of these works for you.

Corrie                luv2cook44@msn.com

Loose-meat Sandwiches

1 tablespoon vegetable oil, 1 turn of the pan
1 1/4 pounds ground sirloin
1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box
1 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
Salt and pepper
4 burger buns, spilt, or Kaiser rolls, split
1/2 yellow skinned onion, finely chopped

Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally. Pile meat into buns or rolls and top with raw finely chopped onions

harleyhobo566692000@yahoo.com

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