Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 151, August 22, 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 *

Skor Toffee Candy Bar Ice Cream

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Egg Beaters® 99% egg substitute
14 ounces Sweetened Condensed Milk -- (1 can)
3 tablespoons Water
1 tablespoon Vanilla Extract
6 1/4 ounces Candy -- Skor, English Toffee candy bars
2 cups Cool Whip® -- or Whipped Cream, chilled

Line a 9 X 5 X 2-inch loaf pan with foil and set aside. Beat the egg beaters, in a
large mixing bowl with a wire whisk and blend in the sweetened milk, water and
vanilla. Finely chop the candy bars by hand or in a food processor to measure 1
1/4 cups, then set aside. Fold in the chopped candy with the Cool Whip or
whipped cream (beaten until stiff), into the egg mixture. Pour into the prepared pan
and cover. Freeze for 6 hours or until firm.


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

Per Serving (excluding unknown items): 293 Calories; 10g Fat (31.0% calories
from fat); 7g Protein; 42g Carbohydrate; 0g Dietary Fiber; 22mg Cholesterol;
118mg Sodium.

Exchanges: 0 Lean Meat; 2 Fat; 2 1/2 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 was given a Euro Cuisine Yogurt maker. The directions were not included. I was hoping someone out there had the directions and could send in a few of the basics. I can't wait to try it.

Krista Hopewell in Va.

Hi Kaylin!

Thanks again for the GREAT e-zine! I would love to know if anyone has a recipe for Marshmallow Frosting. I had it once on a moist chocolate cake and it was AWESOME! Thank you!

Coneen in Hutto, TX

Kaylin my Precious!!

Somebody asked me over the weekend how to make flavored oils like the ones you see in the market. In the fancy bottles with the peppers in it, or the onions. Do I remember correctly? Didn't you have a letter out near holiday time with recipes for them? Well, I cant find them!! The holidays are sneaking up on us with their sharp little claws bared. Ready to rip our wallets to shreds. Can you do anything to help me find these things? Pretty please? Yours always,

Rob

Note from Kaylin: There are some recipes for flavored oils in the archives, but I would love to hear from readers what they have! Please share your ideas with us!

This is for Ann in NEPA who was growing tomatillos.

White Chili

(all measurements are adjustable to your family)

1 pound diced pork or chicken- raw
oil- enough to cover bottom of pan
1 table chopped garlic
1 medium onion chopped
salt
pepper
1 table chili powder
1-2 teas cumin
cayenne powder (optional to taste)

Brown meat in oil. Add rest of ingredients and cook over medium heat stirring
occasionally until onions are tender. Add:

1-2 chopped jalapeños
1 can diced chilies- or several fresh ones diced
as many tomatillos as you want - husked, washed and diced or quartered
1 can chicken broth
1 can canellini beans-rinsed

Bring everything to a simmer over medium heat, lower heat and cook approx 30
minutes. You can serve with rice, soft tortillas, or tortilla chips. As stated, this
recipe is very adjustable. Less meat? no big deal. More beans? great. And of
course, the peppers and spices are adjustable. Enjoy!

Joan in NEPA               palmer18413@yahoo.com

This is for who Louise Pearson (Melbourne Australia) wanted a corn bread recipe
made in the bread machine.

Shirley W.             swood12@cox.net

Corn Bread (Bread Machine)

2 1/2 cup sifted bread flour
1/3 cup cornmeal
1/2 teaspoon salt
2 teaspoon sugar
2 Tablespoon shortening
2/3 cup milk
2 Tablespoon water
1 large egg
2 teaspoon active dry yeast

Put all ingredients into bread machine or follow your user's manual. Select white
bread cycle and medium crust color. Makes 1 pound loaf.

These recipes are for Sarah, who asked for Weight Watchers Breakfast Cookies.
I found the first one at Recipelink.com - Healthy Cooking. The second one is from
the 3 Fat Chicks On A Diet Weight Loss Community. Maybe one of these is what
she is looking for. I thought they sounded good!

#1 WW Breakfast Cookies (WW points=3)

3/4 cup Raisin Bran
3/4 cup oatmeal
2/3 cup dry milk
1/2 cup natural applesauce
1 medium banana, mashed
1 tsp. vanilla
1/2 tsp. cinnamon

Mix all by hand, bake on sprayed cookie sheet at 350 degrees for 20 minutes.

The whole batch is 12 points, so you can make 4 cookies, 3 pts. each, or any
other size you like!!! Enjoy!

"*** I didn't have any Raisin Bran on hand so I tried it with Special K Red Berries
and broke up the berries into smaller pieces. It tasted great!"

#2

"I got this from my WW meeting. Several ladies bring them with them and eat
them for their breakfast after weigh-in. They looked so good I just had to try them
out. My friend and I just got done making them tonight and they really are pretty
good."

WW BREAKFAST COOKIES

1 1/2 tsp baking powder
1 cup natural applesauce
2-3 pkts sweet & low
3 oz instant oatmeal
1/4 cup flour
1/4 cup raisins or dried fruit
1 1/3 cup dry skim milk powder
1 1/2 tsp cinnamon

Mix well. Divide into four cookies & bake on sprayed cookie sheet for 15 minutes
@ 350 degrees.

Makes 4 lg cookies, 3 pts per cookie

"PS: You can make 8 cookies instead of 4 if you wish smaller cookies. My friend
made 8 cookies cuz she likes to have 2 cookies instead of 1 -says this way it
looks like she gets MORE!"

Ruth Leierer            leierermom@hotmail.com

This is for Lori-

Scalloped Walla Walla Onions

4-5 Walla Walla onions, (or a sweet onion if Walla Walla's are not available in your
area), sliced 3.8 or 1/2 inch thick. Saute onions in butter with salt and pepper
until translucent but not done. Put in a 9 X 13 inch pan, cover with a mixture of
shredded parmesan and mozzarella cheese (about 2 cups, or more if you like), and
1 pint of sour cream. Crumble a stack of Club House crackers on top. Bake at
350 degrees for 25 to 35 minutes.

Phyllis Powell Roseburg, Ore.            rppowell56@charter.net

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