Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 145, August 12, 2005        

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

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And Here Is Today's Recipe!

Both the standard and low-carb versions of this recipe are here- enjoy!

* Exported from MasterCook *

Apple Fritters

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast                 Desserts
Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- slightly beaten
1/4 teaspoon Salt
1 teaspoon Baking Powder
1/2 cup Milk
3/4 cup Flour
1 cup Powdered Sugar
6 medium Apples -- (or bananas)

In a medium mixing bowl, combine the egg, salt, baking powder, milk and flour to
make a batter. Put at least 1" of vegetable oil in a deep pan and heat until hot
(deep fryers are best for this, but you can do it in any heavy pan on your stove
top). Dip slices fruit into the batter and deep fry in the oil until crispy. Drain hot
slices on paper towels, then roll in powdered sugar and set aside to cool.

*These are great for breakfasts, or even dessert, when served with ice cream!


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

Per Serving (excluding unknown items): 240 Calories; 2g Fat (7.5% calories from
fat); 3g Protein; 54g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 190mg
Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1
1/2 Other Carbohydrates.

* Exported from MasterCook *

Apple Fritters- low carb

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast                         Desserts
Fruit                                   Low Carb.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- slightly beaten
1/4 teaspoon Salt
1 teaspoon Baking Powder
1/2 cup Milk
1/2 cup Almond Meal -- or Vital Wheat Gluten
1/4 cup Soy Flour
1/2 cup Splenda
4 medium Apples -- (or bananas)

In a medium mixing bowl, combine the egg, salt, baking powder, milk, almond
meal and soy flour to make a batter. Put at least 1" of vegetable oil in a deep pan
and heat until hot (deep fryers are best for this, but you can do it in any heavy pan
on your stove top). Dip slices fruit into the batter and deep fry in the oil until
crispy. Drain hot slices on paper towels, then sprinkle with Splenda and set aside
to cool.

*These are great for breakfasts, or even dessert, when served with low-carb
ice cream!


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

Per Serving (excluding unknown items): 140 Calories; 5g Fat (27.3% calories from
fat); 8g Protein; 20g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 191mg
Sodium.

Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 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!

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I used to know someone who grew up in Germany and she made the best German potato salad I have ever tasted. I haven't yet tasted any like it since. She said potato salad is made differently in different regions of the country. I know she used two types of vinegar and left out the bacon but that is all I can remember. Does anyone have a real good German potato salad recipe? Thanks,

Kathie

My 10 yr old son wants to enter a book themed cookie decorating contest at the state fair. Does anyone have a TNT for a cookie that tastes good and will hold up for decorating? He wants to do Harry Potter and the goblet of fire, any ideas in regards to decorating it? I am trying to get him interested in cooking, and I
thought this was a perfect opportunity. Thanks,

sshallenbu

Does any have a recipe for Brown and Serve Biscuits, a biscuit you can make and cook half way and then freeze?

Bjohnhud
 

For Sandy In Illinois

Larry               spaceforfood@aol.com

PEACHES 'N CREAM BREAD

1 pk Yeast
2 1/2 c Bread flour
1/2 c Wheat flour
1 tb Gluten
1/4 c Brown sugar, packed
1 ts Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Baking soda
1/3 c Chopped dried peaches
1 c Sliced, canned peaches in -Lite syrup (drained)
1/3 c Sour cream
1 ts Vanilla
1 tb Margarine
1/3 c Peach juice warmed

Use ingredients at room temperature. Add all ingredients into the pan in the order
listed. Select sweet bread and push Start.
NOTE: Be sure to use peaches canned in light syrup.
NOTE: If dough is too dry, add another TBS of peach juice after 5 minutes of
kneading.

Aloha Bread
Makes 1 1/2lb loaf

3/4 cup buttermilk
2 cups whole wheat flour
1 cup bread flour
1 teaspoon salt
1 1/2 tablespoons butter
3 tablespoons sugar
1/4 teaspoon baking soda
8 ounces crushed pineapple -- well drained
1/3 cup flaked coconut
1 1/2 teaspoons active dry yeast

Place all ingredients in bread pan in order recommended by your bread
machine. Select light crust and press start. When bread is done, remove
from pan and allow to stand on a cake rack for one hour before slicing.

Bread Machine Rolls
RDJ      Lois carroll@ecr.net

3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
1/4 cup dry milk powder
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 (.25 ounce) package active dry yeast
1 egg white
2 tablespoons water

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan
of the bread machine Set on Dough cycle; press Start. Remove risen dough from
the machine, deflate, and turn out onto a lightly floured surface. Divide the dough
into twelve equal pieces, and form into rounds. Place the rounds on lightly greased
baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in
volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F In a small
bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the
rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden
brown. Makes 1 dozen rolls.

Breadmaker Bagels
RF4RP
Serving Size : 6

2 cups Flour
1 tablespoon Sugar
1 teaspoon Salt
3/4 cup Warm Water
1 1/2 teaspoons Active Dry Yeast

Place ingredients in your bread machine, making sure to place wet ingredients on
the bottom and dry ingredients on the top, reserving the yeast for last. Select
dough or manual cycle. When cycle is finished, remove the dough from the
machine and roll into 6 snakes about a 10 inches long. Press the ends tightly
together to form a doughnut shape. Bring a large pot of water to a boil. Place
bagels in the boiling water for 2 minutes. (The longer they boil the chewier they
are) Remove from the water and place on a lightly greased cookie sheet. Bake at
350 degrees F for 20 minutes until golden in color.

Try: half all-purpose and half whole wheat flour. Add a teaspoon of cinnamon, 1/4
cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels

French Bread
RF4RP       jpoulter@islandnet.com
1 1/2 lb. loaf (may be formed into two loaves)

Water 12 oz. (I reduced this to 9 oz. after several tries)
Sugar 1 Tbsp
Salt 1 tsp
Flour 3 cups
Yeast 1 tsp

Put in machine according to instructions. Make it part way in bread machine,
remove it before the final rise and shape it. On a cookie sheet with corn meal
bake the loaf/loaves at 400° F. for about 35-40 minutes.

Fresh Herb Bread
Betty Crocker

1 cup plus 2 tablespoons water
2 tablespoons butter or margarine, softened
3 cups Gold Medal Better for Bread bread flour
2 teaspoons chopped fresh sage leaves
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley
3 tablespoons dry milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

1. Measure carefully, placing all ingredients in bread machine pan in the order
recommended by the manufacturer.
2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked
bread from pan and cool on wire rack.

*Bread machines with a bread pan capacity of 9 cups or larger work best for this
recipe.
Substitution:
No fresh herbs available? Substitute 1/2 teaspoon each dried sage and thyme
leaves and 1 teaspoon each dried basil and oregano leaves for the fresh herbs.

Traditional White Bread Mix
RF4RP

3 cups Flour
2 tablespoons Sugar
1 tablespoon Dry Milk
1 1/2 teaspoons Salt

Place the above ingredients into a large (gallon) sized zip baggie, label and seal.
To make the bread later, you will need the following additional ingredients:

2- 1/2 tsp. Active Dry Yeast (1 pkg.) Or
2-1/2 tsp. Quick Acting Active Dry Yeast (1 pkg.)
1 1/4 cups warm water
1 tablespoon Vegetable Oil

When ready to bake bread, place the second set of ingredients into the bottom of
the bread pan of your bread maker. Place dry ingredients on top of wet
ingredients, reserving yeast for last. Select "White, Crust Color (light), Large,
(rapid if using fast acting yeast), Delay option if desired, and Start"

Hi Kaylin,

I have this recipe for potato leek soup without milk which I thought RENA may like
to try. It is from “Heart Smart Cooking” by Bonnie Stern. When chilled, may be
used for Vichyssoise.

8 servings – 111 calories/serving

1 T olive oil
3 large leeks, trimmed and chopped
1 clove garlic, finely chopped
3 large potatoes, peeled and diced
5 cups homemade chicken stock or 1 10 oz. tin chicken broth plus water
1 tsp. chopped fresh thyme, or pinch dried thyme
½ tsp. pepper
salt to taste
¼ cup chopped fresh chives or green onions

Heat oil in large saucepan or Dutch oven. Add leeks and garlic. Cook gently for 5
to 7 minutes or until leeks wilt. Add potatoes and combine well. Add stock and
bring to boil. Add thyme, pepper and salt. Reduce heat and simmer gently for 20
minutes, or until Potatoes are tender. Puree soup through food mill or food
processor or blender. Return soup to heat and heat thoroughly. Taste and adjust
Seasonings if necessary. Sprinkle with chives before serving.

Dorothy Trimborn         dtrimborn@golden.net

For luv2sew:

Lemon Ice

4-1/2 cups sugar
2-1/2 quarts boiling water
2-1/2 c lemon juice
3 tablespoons lemon peel
2 tablespoons almond extract
1 tablespoon lemon extract
dissolve sugar in water and boil 2 minutes. cool and add other ingredients. Freeze
and enjoy.

from: Miss Crump Lubbock Texas restaurant Hemphill Wells.

Gega24121617@aol.com

It has been very hot here in Southern California, and I had to take a casserole to a
meeting. I really didn't want to heat up my over or even do anything on the stove,
so I made Micro Wave Lasagna. I got the basic recipe from a co-worker when I
was pregnant with my almost 20 year old.

Micro Wave Lasagna

1 – 24 oz jar spaghetti sauce
1 – 8 oz can tomato sauce
2 Tbls Italian seasoning
9 lasagna noodles
3 eggs
3 cups cottage cheese OR ricotta cheese OR a mixture of the 2
3 cups grated mozzarella cheese
½ lb lean hamburger or an Italian sausage - optional

Spray 9x13 pan with cooking spray or oil lightly. Put 1 cup spaghetti sauce in
bottom of pan. Put down 3 noodles (raw). Mix remaining spaghetti sauce, tomato
sauce and with Italian seasoning. Beat eggs and mix well with cottage cheese,
ricotta cheese or mixture of the 2 with 1 cup grated mozzarella cheese. Spread
1/2 of cheese mixture over noodle. Put down 3 noodles (raw). If using hamburger,
crumble raw hamburger and spread over noodles. Spread remaining cheese
mixture over noodles. Pour remaining spaghetti sauce mixture over all. (If it
doesn’t quite cover, gently pour up to 1 cup water over the whole casserole. Cover
tightly with plastic wrap. If your microwave doesn't rotate, to the following: Bake in
microwave on high for 15 minutes. Turn ¼ turn and bake on 70% for 15 minutes.
Turn ¼ turn and bake on 70% for 15 minutes. Turn ¼ turn and bake on 70% for
15 minutes. If your microwave has a turntable and will rotate with a 9x13 pan,
bake on high for 15 minutes. Then bake 45 minutes at 70%. Remove plastic wrap
and spread 2 cups mozzarella cheese over the whole casserole. Bake at 100%
until cheese begins to bubble. Remove from microwave and let sit for 15 to 30
minutes before cutting. Serve with salad and bread.

Mary         D_bnight@yahoo.com

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