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   Volume 7, Issue 143, August 10, 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 *

Dinner In A Bag Mix

Recipe By : Real Food for Real People
Serving Size : 6              Preparation Time :0:00
Categories : Beef                     Mixes
O.A.M.C.                   Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Stewed Tomatoes -- (one can)
1/4 cup Minced Onion
1 teaspoon Salt
1 teaspoon Chili Powder
1/2 teaspoon Black Pepper
1/4 teaspoon Sugar
1 1/2 cups Pasta
(to add later)
1 pound Ground Beef, lean

Combine spices in a small zip bag. Put pasta (elbow mac, rigatoni, shells) in
another zip bag. Place bags and can of tomatoes into a brown paper bag with
these instructions.

DIRECTIONS:
In a large skillet, brown 1 lb. lean ground beef, then drain well. Add tomatoes, 1
can of water, and seasonings. Bring to a boil. Reduce heat and simmer 5
minutes. Stir in pasta, and cover. Simmer 15 minutes. Uncover and simmer until
macaroni is tender and sauce is thickened.

Source: "adapted from recipe in Taste of Home, Sept. 1998"

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

Per Serving (excluding unknown items): 323 Calories; 16g Fat (45.7% calories
from fat); 18g Protein; 26g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol;
433mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 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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Dear Kaylin,

Would you or your readers please sent me your recipes for zucchini casserole?  Thank you.

Sue

Hello,

would you happen to an eggnog cake in jar recipe? I'd like to make some for Christmas, but I can't find a recipe anywhere. Thanks!

Kelly in Tampa

Hi Kaylin,

Great ezine!!! I'd like to see more diabetic-friendly recipes from other diabetics plus would appreciate more
nutritional info on recipes published if possible.  You have this info in your daily recipe.  Is it possible to break
down the ones sent in, too?  Anything to make a diabetic's life easier would be appreciated, I'm sure! Thanks.

Joan

Pre-made breakfasts for Sarah:

These are a variety of things that are not too sweet and are reasonably nutritious
that can be made ahead. I used to make these kinds of things for my son to eat,
along with a sipper cup of milk, on the way to day care in the early mornings.

Homemade Pop Tarts

4 cups Flour
1 ¾ cups Vegetable Shortening
2 tablespoons Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Egg
1 teaspoon Vinegar
½ cup Cold Water
16 tablespoons Jam -- divided

Cut flour and shortening together with pastry blender or two butter knives, until
completely blended (mixture will resemble crumbs).  Add sugar, baking powder,
salt, egg, vinegar and cold water. Mix with hands until mixture forms a ball. Wrap
in plastic wrap and refrigerate for 30 minutes. Divide dough into fourths,
refrigerating the portions you are not working with yet.

Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles
using a sharp knife .It is helpful to make a template the size you wish your
pop tarts to be, from cardboard or heavy plastic, so they will be a uniform size.
Spread on tbsp. jam on one half of the rectangles, leaving a half inch or so on the
edges without jam. Cover with the other half of the rectangles. Crimp edges with a
fork. Bake at 350 degrees F. for 12 - 15 minutes or until the pie dough is evenly
browned and cooked through. Cool completely and place into zip baggies for
storage until you are ready to eat them. Repeat with remaining dough and jam
until it is all completed.

Variation: Glaze pop tarts with a simple glaze made from powdered sugar, milk
and vanilla extract. Be sure to let glaze dry hard before placing pop tarts into
storage baggies.
Copyright: "(C)2000, Kaylin White/Real Food for Real People"

These bars keep well in the freezer and are excellent for traveling.

Variations on Homemade Pop Tarts from my daughter

Make with 2 cups whole wheat flour and 2 cups unbleached flour - may require an
extra tablespoon of water or two

Fill with:
*stewed and lightly sweetened fruit (homemade applesauce with cinnamon are my
son-in-law's and toddler grandson's favorites)
*finely diced pepperoni, cooked mushrooms and spaghetti sauce (1 to 1 1/2 Tbls
per pop tart) Be sure to seal edges well
*mixture of peanut butter and honey or jam (1 to 1 1/2 Tbls per pop tart) Be sure to
seal edges very well.
*refried beans and cheddar cheese (one of my 11 year old grandson's favorites)
diced ham with shredded cheese
*anything else your family will eat/likes bearing in mind that 2 Tbls is the absolute
mix for fillings.

Breakfast Cookies

½ cup butter
¼ cup sugar
1 whole egg
½ teaspoon vanilla
1 1/4cups flour
¼ teaspoon baking soda
¾ cup quick-cooking oats
½ cup cheddar cheese -- grated
½ cup lean ham -- cooked and minced

Cream butter; gradually add sugar, beating well at medium speed of an electric
mixer. (reduced calorie marg. will separate while beating.) Add egg and vanilla,
beating well. Combine flour and soda; add to butter mixture, stirring well. Stir in
oats, cheese and ham .Drop dough by 2 level teaspoonfuls per cookie 2 inches
apart onto cookie sheets that have been coated with cooking spray; flatten
slightly. Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks.
Yield:2 1/2 dozen.

Tracey's Chewy Granola Bars
These are sooooo good! If you don't have an ingredient then sub by adding more of
another item in recipe.

2 c rice Krispies
2 c cornflakes (measure then crush)
4 quick oats
3 tsp baking powder
1 c toasted slivered nuts
1 c toasted coconut
1 c raisins
1 c sunflower seeds
Melt together til very hot but not boiling:
3/4 c butter or margarine
1 1/2 c brown sugar
2 tsp vanilla
3/4 c honey

Pour the hot mix over the combined dry mixture and mix well. When cool add
1 c chocolate chips (reg or mini-mini works best I think), M&Ms (mini or reg), dry
fruit or fresh fruit and cinnamon etc. If using choc chips be sure to wait until the
mixture is cool before pressing into pan or they will all melt! Press into a large
jelly roll pan (the one that is about 3 inches longer than the normal size jelly roll
pan). If you use a reg jelly roll it probably wont all fit as it makes ALOT! You could
put in another pan or something though. Bake this at 300 deg for 17-20 min. Cool
thoroughly before cutting them. It made 33 bars for me.

(I would grind the nuts depending on the 2 year old that might be eating these)

I think these all originally came from RFRP

Mary         D_bnight@yahoo.com

Hope this is the one rdgriffith is searching for -

Shirley in Maine         sedwards44@yahoo.com

Banana Split Cake -- 350° F oven

3 cups flour
2 cups sugar
1 tsp. baking soda
1/4 tsp. salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk

2 cups bananas, mashed
1 cup pecans, chopped
1 cup flaked coconut
1-1/2 tsp. vanilla
1 (20 oz. can) crushed pineapple, undrained
1 (16 oz. jar) maraschino cherries, drained and chopped
1 (8 oz. pkg.) cream cheese, softened
1-1/2 cups 10X sugar

Combine first 4 ingredients in large bowl. Stir together eggs, oil and buttermilk.
Add oil mixture to flour mixture, stirring just until dry ingredients are moistened.
Stir in banana and next 3 ingredients. Drain pineapple, reserving 2 Tbsp. liquid.
Gently press pineapple between layers of paper towels. Stir pineapple and
cherries into banana mixture. Spoon in a greased and floured 10” tube pan. Bake
1 hour or until wooden pick comes out clean. Cool in pan on rack 10-15 minutes;
remove from pan; cool on wire rack. Beat cream cheese at medium speed with
mixer until smooth. Gradually add 10X sugar, beating at low speed until blended.
Stir in reserved pineapple juice. Pour over cake; garnish if desired.

Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated
milk chocolate, chopped pecans, hot fudge sauce.

This recipe is for rdgriffith for Banana Split Pie. The request was for cake,
however, this might be what was requested. If not, this sure is good. I have
made this for my family for years!

Kita             kita@mail-bin.com

BANANA SPLIT PIE

This pie is made with 6 layers of ingredients. Start with a 9" X 13" pan and begin
with :

Layer 1- crust. Line pan with vanilla wafers, or pat a graham cracker crust in pan,
or take 2 c. flour mixed with one stick melted butter and 1/2 c. chopped pecans
and pat in pan. Bake at 400° until slightly browned. Cool before adding next
layers.

Layer 2- For Filling: Beat 2 egg whites until stiff. Add 2 c. powdered sugar and 1
stick melted butter to egg whites and mix well. Spread gently on top of crust.

Layer 3- Slice 3 bananas on top of filling.

Layer 4- Spread large can crushed pineapple, drained, on top of bananas.

Layer 5- Spread large bowl of Cool Whip on top.

Layer 6- Decorate/Sprinkle chopped pecans on top, then add sliced or minced
cherries, and chocolate chips or slivered Hershey's chocolate... or use your
imagination for other toppings.

Refrigerate several hours before serving. Enjoy!!

For Ellen who requested a tomata-less Sloppy Joe:

Recently on the Foodnetwork, Paula Deen made a Sloppy Joe that I have since
tried twice--- too good!

She browned her ground beef, drained it, returned it to the pan and added 2-3 tbs.
of flour. She cooked this for about 30 seconds to get rid of the raw flour taste, and
then added a can of UN-diluted French Onion soup. She simmered it all together
until it was brought up to serving temperature. She served it on white bread spread
with yellow mustard and added a few raw onion rings to the top before adding the
second slice of bread.

I thought I had died and gone to heaven when I tasted this! The second time I
made it, I added a few chopped green pepper pieces and a rib or two of sliced
celery to the beef as it was browning.

I hope this helps Ellen but even if it doesn't, it's too good to not share!

Bonnie               spearomint@webtv.net

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