Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 148, August 17, 2005        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

And Here Is Today's Recipe!

 * Exported from MasterCook *

Too-Good Baked Pork Chops

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Honey Mustard
1 1/2 pounds Pork Chops -- 6 chops
Non-Stick Cooking Spray
3 cups Long-Grain Brown Rice -- cooked

Preheat oven to 425 degrees F. Spray 9x13 pan with non-stick cooking spray,
and lay pork chops in pan. Spread honey mustard over tops of pork chops. Cover
pan with aluminum foil, and bake 20-25 minutes or until pork chops are no longer
pink inside. Serve hot with rice on the side.

For freezing: Label and freeze covered, prepared pork chops (as directed above)
for up to 6 months. To cook, thaw overnight in refrigerator and bake as directed
above.

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

Per Serving (excluding unknown items): 537 Calories; 15g Fat (26.0% calories
from fat); 26g Protein; 73g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol;
323mg Sodium.

Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 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

Please support/visit our sponsors- they make this service possible.

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.
 

My husband and I are both Weight Watchers lifetime members. One of the ways we stay honest is using the low-fat breads available locally. Some are WW brand, some not, and while they taste fine, I would really love is to be able to bake them at home. Does anyone have copycat recipes or baking hints that could drive a bread recipe, including bread machine recipes, down to the extra-low fat, low calorie version that we currently have to buy?

Liz

Hi Kaylin and everyone!

This newsletter and its subscribers are just so helpful that I was wondering ... Would anyone have a recipe for cornbread made in a bread machine for my friend Ana? She used to love it when she lived in Croatia and would now like to make it in her Bread Maker. Thanks!

Louise Pearson (Melbourne Australia)

Do any of your wonderful readers have candy recipes they would share with all of us. I am looking for more professional-type recipes that you don't see everyday on the net.

The other day I was at the mall and they were sampling Tiger Butter (I think that is what she called it). It looked like fudge, but was white chocolate and dark chocolate and I think she said it had peanut butter in it. I would love that recipe if anybody has it. I want to get a head start on my Christmas Candy making and
would love to surprise everybody. I always make the same 'ol things!

Please let me thank you in advance for your recipes.

Sally - Boise, Idaho

In reply to Vivian's request for Almonds Sticks, I found this recipe online at
countrycorner.net

Almond Crisps

1 cup sugar
2 sticks butter
1/2 tsp. lemon rind, grated
1 egg
2 tsp. vanilla
pinch of salt
2 cups flour
1 cup thinly sliced almonds

Preheat oven to 350 degrees. Cream sugar and butter until the mixture is light and
fluffy. Add lemon rind, egg and vanilla; blend. Combine salt and flour and mix with
butter/sugar mixture. Stir in almonds and spread mixture into a 9" X 12" non-stick
pan. Bake for about 30 minutes. Remove from oven and immediately cut into 3" X
1" bars. Allow to cool slightly and finish crisping on a cake rack. Yields 36 bars.

Vivian             vgardenhire@gmail.com

This is for Sue who wanted a zucchini casserole recipes and for Joan who wanted
diabetic recipes. Since I'm not fond of zucchini I was surprised at how many
recipes I have that call for zucchini - cobbler, muffins, stews, pickles, relish,
soups, grilled veggies etc., but this was the only casserole that called for
zucchini.

Turkey Casserole from RF4RP

2 pounds Turkey, ground
2 cloves Garlic – minced
1 cup Onion – chopped
1 cup Celery -- sliced
1 cup Mushrooms – sliced
28oz Tomatoes, canned -- Italian, chopped
7 oz Green Chili Peppers -- mild (1 can) ½ teaspoon Oregano ½ teaspoon Basil
1 teaspoon Salt
½ teaspoon Black Pepper
2 cups Zucchini -- sliced
1 cup Macaroni, cooked, spiral

In a large skillet, brown turkey, garlic, onions, salt & pepper and celery.
Stir in mushrooms, chilies, spices and tomatoes. Simmer for 15 minutes. On
bottom of 9 x 13 baking pan (sprayed with non-stick cooking spray) spread
zucchini and spiral macaroni. Place turkey mixture on top. Bake at 350 degrees
F. for 35 minutes.

Per serving: 316 Cal; 13g Total Fat; (36% calories from fat); 30g Protein; 20g
Carb; 120mg Cholesterol; 715mg Sodium Food Exchanges: 1/2 Grain(Starch); 3
1/2 Lean Meat; 2 1/2 Vegetable

Mary              D_bnight@yahoo.com

For Sue who requested Zucchini Casserole recipes

Italian Zucchini Crescent Pie

4 C grated or thin sliced zucchini (I grate mine)
1 C chopped onion
margarine
½ t salt
2 T parsley flakes
¼ t each garlic powder, basil and oregano
½ t pepper
2 eggs (or 2 eggs worth of eggbeaters)
2 C shredded mozzarella or muenster cheese*
2 t mustard (yellow or brown)
1 8-oz can Crescent Dinner Rolls

Squeeze the zucchini to get some of the water out. Then sauté the zucchini and
onions in the margarine (I used a little olive oil instead) for about 10 minutes. Stir
in all the seasonings. Remove from heat. In a large bowl whisk the eggs then stir
in the cheese. Add the zucchini mixture. Mix well.

Separate the crescent rolls and press into the bottom and up the sides of a 10”
pie pan or quiche pan to form the crust. Spread mustard over the bottom of the
crust. Pour the vegetable mixture into the pie pan. Bake in pre-heated 375
degree oven for 18 to 20 minutes or until center is set. You may need to cover the
edges of the pie with foil during the last 5-10 minutes of baking. Let stand 10
minutes before serving.

*I use whatever blend of cheese I have on hand. I buy the cheese pre-shredded in
the grocery store.

Joan               joanheckel_2000@yahoo.com

This is for Brian. One of the best chopped salads there is!

Anne from Eastern Pa            irishones7@juno.com

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: COBB SALAD
Categories: California, Salads
Yield: 6 Servings

1/2 ea Head iceberg lettuce
1/2 ea Bunch watercress
1 ea Small bunch curly endive
1/2 ea Head romaine
2 T Minced chives
2 ea Medium tomatoes *
1 ea Whole chicken breast **
6 ea Bacon strips; cooked, diced
1 ea Avocado; peeled and diced
3 ea Hard-cooked eggs; diced
1/2 c Crumbled Roquefort cheese

MMMMM------------------SPECIAL FRENCH DRESSING-----------------------

1/4 c Water
1/4 c Red wine vinegar
1/4 t Sugar
1 1/2 t Lemon juice
1/2 t Salt
1/2 t Black pepper
1/2 t Worcestershire sauce
3/4 t Dry mustard
1/2 ea Clove garlic; minced
1/4 c Olive oil
3/4 c Vegetable oil

*Note: Tomato should be peeled, seeded and diced. **Chicken breast
should be cooked, boned, skinned and diced. Chop lettuce, watercress,
endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6
individual wide shallow bowls. Add chives. Arrange tomatoes, chicken,
bacon, avocado and eggs in narrow strips or wedges across top of
greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing,
combine water, vinegar, sugar, lemon juice, salt, pepper,
Worcestershire, mustard, garlic and oils. Chill. At serving time,
shake dressing well. At table, pour 1/2 cup dressing over salad and
toss. Pass remaining dressing at table.

Created by: Original Hollywood Brown Derby, Hollywood (C) 1992 The Los
Angeles Times
 

Please support/visit our sponsors- they make this service possible.
 

 Real Food for Real People FREE ezine needs your help! 
We can continue to offer our free daily ezine only with help from people like you. 
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP. 
       Simply click on the link below to show your support.    Thank you!

http://www.realfood4realpeople.com/donate.htm

Real Food for Real People Directory
 

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

Monthly Recipe Collection Club: http://www.realfood4realpeople.com/club.htm

RF4RP E-Gift Certificates:  http://www.realfood4realpeople.com/E-Gifts.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(C)1994-2005, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.