Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 137, August 2, 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 *

Honey Teriyaki Sauce

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Marinades Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Honey
1 cup Soy Sauce
1 cup Sake -- (Rice Wine*)
1 clove Garlic -- minced
1 1/2 teaspoons Fresh Ginger Root -- grated
1 teaspoon Sesame Oil

Combine all ingredients in a small bowl, blend well. Marinate vegetables, chicken,
fish, beef or pork in Honey Teriyaki Sauce for 1 or more hours, as desired. One
batch is enough for about 4 pounds of vegetables or meat. Store any unused
sauce in refrigerator for up to 3 months. (Do not re-use sauce once it has been
used to marinate vegetables or meat/poultry).

Variations:
Sesame Marinade: Add 1 teaspoon toasted sesame seeds to 1 cup Honey
Teriyaki Sauce; mix well.

Stir-Fry Seasoning: Dissolve 1 tablespoon cornstarch in 1/2 cup Honey Teriyaki
Sauce to season 4 cups stir-fry ingredients. Serve stir-fry with sauce over rice,
noodles or baked potato.

*Dry white wine may be substituted.

Yield: "3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; trace Fat (3.1% calories from
fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1030mg
Sodium.

Exchanges: 1/2 Vegetable; 0 Fat; 1 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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Hi Kaylin!

Thanks for all of your hard work! This is such a wonderful e-zine! I have a request.
Betty Crocker used to make a boxed icing mix for German chocolate cake
frosting. You boiled it and then poured it over chocolate cake. Does anyone have
a similar recipe or know where I can still get my hands on the mix? I can't find it
anywhere in my town. Thanks!

Shannon in Missouri

Hi Kaylin,

I am looking for a Potato-Leek soup recipe that has a chicken broth base versus
milk. I am lactose intolerant, so I can't handle the milk. Does anyone have any
suggestions/recipes I could try? Thanks!

Rena

I love the sour crème lemon and sour crème blueberry pies at Marie Calendar's.
Has anyone seen a recipe for either of these? It makes a wonderful dessert.
Thanks so much for all the recipes you offer. My family loves you!!

Su

Low Carb for Carol:

Sweet Breakfast Idea

1 c. cottage cheese (8g carbs per cup)
lemon extract – approx 1 tsp
vanilla extract – approx 1 tsp
stevia to sweeten or Splenda
4 eggs
whole raspberries (optional)

Preheat oven to 350 degrees F. Mix or process cottage cheese until pretty
smooth. Add extracts (I used 1 capful of each) and Splenda. Add eggs and mix
until completely blended. Pour into custard cups (muffin tins might work, too). If
you use the custard cups, you can put in a water bath. If you allow fruit, drop a
few raspberries in each cup. Bake until set, mine took around 35 minutes. by
Betsy

Sausage-Cheddar Quiche (breakfast or dinner)

1 pound bulk pork sausage
1 (4 oz) can sliced mushrooms, drained (3g)
1/2 cup chopped onion (5.5g)
1/4 cup chopped green pepper (1.7g)
1/2 tsp dried basil
1/8 tsp garlic powder
1 1/2 cups cheddar cheese, shredded
2 eggs, beaten
1 cup milk (or half cream, half water)
Paprika

Brown sausage in a heavy skillet; drain. Combine sausage, mushrooms, onion,
green pepper, basil, and garlic powder stirring well. Spoon into a lightly greased 9"
pie pan, and top with cheese. Combine eggs and milk, pour over cheese and top
with sprinkled paprika. Bake at 325 for 50 minutes. Let stand 10 minutes before
serving. Total carbs with milk is 25.3g. If you use half cream and half water,
subtract 9g from the total. Yummy!!! by Teresa

"Meat Crust" for Pizza
Posted by Greg D at the Atkins Lowcarb List

1/2 lb ground beef
1/2 lb sausage (hot or Italian)
Garlic powder to taste
Onion powder to taste
(You can use Italian seasoning or any other seasonings you wish)
1 large egg
1/4 cup soy protein powder (to help hold it together)

Mix all together and press out thin in a greased metal pan (I use a 9X13 cake pan)
Bake at 350 for appx. 25-30 minutes (till done), pouring off the excess grease that
accumulates as it cooks. Then take out and spread a thin layer of tomato sauce
(watch the labels for carbs here) and whatever toppings you like and put back in
for another 10 - 15 minutes. The thing about this crust is that it tastes just as
good warmed up the next day as it did when made the first day. Enjoy. 4 servings
0.5 grams per serving

Pizza Sauce

1/4 cup Lowcarb ketchup 2g
1/4 cup water
1 ts oil
dried basil, tarragon, rosemary, thyme
Salt and pepper
few sweetener
guar gum to thicken the sauce

Mix all ingredients except the guar gum and cook for about 3 minutes. Add guar
gum. 4 servings 0.5 grams per serving

German Lowcarb Ketchup

2 pounds onions 36 g
8 to 10 Garlic cloves 3 g
1 pound celery 11 g
4 pound Tomatos40 g
2 to 4 Chilis3 g
1 ts Peppercorns
1 ts Allspice
1 tb Mustard powder
1 cup vinegar
sweetener for 1 pound sugar
guar gum

Wash and cut the vegetables. Put in a large Pot and add peppercorns and
allspice. Cook with a Lid for about 90 minutes. Pass it through a strainer. Add
vinegar and mustard powder and the sweetener. Cook without Lid for about 30
minutes. If needed, thicken with guar gum. Fill the Ketchup in glass jars and close
immediately. Open glasses must be consumed within 1 week!. Makes makes 12
cups ketchup.

Note: I never made the German Lowcarb Ketchup so I don't know how much it
cooks down to. If I made it I would water bath sealed canning jars for 30 minutes
with water at least 1" over tops of jars for the entire time. I used a small amount of
a low carb pizza sauce.

Athenian Pizza

1 recipe Meat Crust
1 recipe Pizza Sauce2g
3 tb Oil
12 sl Eggplant (thin); diced4g
1/2 Red bell pepper; diced3g
2 1/2 oz Pepperoni, sliced1g
1 scallion thinly sliced2g

Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a
little at a time, and cook until golden brown, adding remaining oil as needed. Drain
eggplant on paper towels. Add red pepper and cook until tender-crisp. Drain on
paper towels. Spread the pizza sauce on meat crust. Top with eggplant, red
pepper, pepperoni and onion slices. Bake at 400F for 10 minutes.
4 servings 4 grams carb per serving

Orange Dream

6 Svgs Carbs: 0.7g Calories 92.8 Fat 9.8g Protein 0.7g

1 large box Orange Jell-O (sugar free)
4 cups boiling water
1/2 tsp coconut extract
2/3 cup heavy cream

Mix large box of Jell-O with boiling water and coconut extract. Stir well (2
minutes). Refrigerate 1 hour. Mix into Jell-O, 1 cup heavy cream using an electric
mixer. Pour into 6 ramekins. Refrigerate for 2 hours. Serve

Chocolate Mousse
Carbs: 7.0g Calories 294.5 Fat 30.4g Protein 3.6g 6 Svgs

1 pint (20 fl oz/ 568 ml) heavy cream
3 Tbsp unsweetened cocoa
1/2 Tbsp vanilla extract
3 packets low calorie sugar

Add all ingredients into a deep mixing bowl. Mix with an electric mixer until stiff.
Spoon into 6 ramekins. serve immediately or refrigerate up to 4 hours. Top with
whipped cream, optional

Low-Carb Peanut Butter Cookies

1 cup peanut butter (smooth or chunky) (You can even use carb-conscious peanut
butter.)
3/4 cup Splenda
1 large egg

Mix all three ingredients with a spoon until well combined. Drop by heaping
teaspoonful or even tablespoonful on an ungreased cookie sheet. Use a fork to
squish them down to the height you like. You can make the traditional crisscross
pattern with your fork or vary it. Bake at 350 degrees for 10 to 12 minutes. You
can decide how browned you like your cookies. Let them rest on the cookie sheet
for a few minutes before you remove them or, if they are medium rare, they might
fall apart. I like mine chewy so that's how I do them. This recipe will make about a
dozen cookies depending on how large you make yours. Zola (Arcamax)

I have a collection of low carb recipes and if you would like the rest of them,
please email me with Low Carb in the Subject line and I will send them to you.

Mary           D_bnight@yahoo.com

For Liza who had the pickling recipe request: I have been using a packet mix
called Mrs. Wages for years and have always had success with them. I do add
additional Dill and Garlic to each jar. My husband started helping me pickle last
year and he likes to also add a sliced jalapeño pepper to each jar to give it some
zing. Hope this helps.

Laurie           laurie@spmf.com

I guess this Cinnamon Apple Jelly will work for the Apple Cinnamon Jelly that
Michelle S. is looking for. It was sent in to this site by Lou in times past.

Cinnamon Apple Jelly
RF4RP
Lou -- Fl      lou32725@webtv.net

2 cups apple juice
1/4 cup lemon juice
1/2 cup red cinnamon candies (red hots) 3/4 cup water
1 teaspoon red food coloring
1 box dry pectin
10 whole cloves
1 cinnamon stick
4 cups sugar

Prepare home canning jars and lids according to manufacture's instructions. Jars
must be covered with water and boiled 10 minutes to sterilize. Combine apple
juice, lemon juice, red hots, water, food coloring, mace and pectin. Tie cloves and
cinnamon stick in a spice bag. Add spice bag to juice mixture. Bring mixture to
a boil, stirring constantly. Add sugar, stirring to dissolve. Bring to a rolling boil.
Boil hard for 2 minutes. Remove from heat and skin foam, if necessary. Carefully
ladle hot jelly into hot jars, leaving 1/4" head space add lids and process jelly 5
minutes in a boiling water canner or seal with paraffin when cooled.

Larry         spaceforfood@aol.com

This is for Vickie whose daughter enters college shortly, and for someone who, in
a fairly recent issue, requested a 'souper' recipe :

Prepare any cream-style soup according to can directions. Then fill the can with
Minute Rice and add rice to boiling soup. Stir, cover, remove from heat and let
stand 10 minutes. Rice absorbs the soup's flavor to make Soouper Minute Rice.
Makes 4 servings

Janet in California             warnelee@pacbell.net

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