Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 156, August 29, 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 *

Instant Oatmeal ala-Home

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast                          Mixes
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Quick-Cooking Oats
Salt
8 Small Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a
small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a
food processor, you can do the 1 cup of oats in one batch. Put the following
ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered
oats, and 1/8 tsp. salt. Store in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand
for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more
water.

Variations:

Apple-Cinnamon Oatmeal-
To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried
apples.

Sweetened Oatmeal-
To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal-
To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar-
To each packet add 1 Tbsp. brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal-
To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal-
To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal-
To each packet, add 6 or 7 pieces of ‘fruit snack' type dehydrated fruit.

Confetti Oatmeal-
To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S’More Oatmeal-
add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.

Cookies n Cream Oatmeal-
add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Exploding Oatmeal-
add 1 tsp. sugar, and 1/2 tsp. ‘Pop Rocks’ candy to each packet. This one is fun
for celebration days, such as birthdays.

Bart-man Oatmeal-
add 2 Tbsp. ‘Butterfinger B.B’s’ candies to each packet.

Copyright: "(C)1999-2004, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 2g Fat (14.6% calories from
fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 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

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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.
 

Hello,

I am looking for recipes for my daughter's new Baskin Robbins Ice cream maker.
Can you please help me find some. Thank you,

Rhonda

First off I can't write in without saying how much I LOVE THIS E-ZINE. Mine is a
request. I would like to learn how to make my own chunky salsa. Any recipes out
there or tips? Thanks in advance you all so great!

Corrie

Dear Kaylin,

Your e-zine has helped me before when I've asked so here goes! I have tried a
reduced fat baking mix. I find I like the reduced fat better--less after taste. I'm
also really interest in reducing transfat since cancer runs in the family. Do any
readers have recipes for reduced fat and can regular and reduced fat be used
interchangeably in baking mix recipes?

Mary

Re: Too Much Squash

Squash can be blanched and put in the freezer for winter. MY sis-in-law used to
make Some Squash. She made it in a regular loaf Pyrex pan as follows. Some
squash cooked with some onion in tiny bit of water. When tender, put in one
beaten egg, some cracker crumbs and put in Pyrex dish. Sprinkle some cheddar
cheese and add another layer of squash. Sprinkle top with cheese and bake til
top was browned. It was so good! You could not tell it was squash. She used
both the yellow and the green squash.

Patsy Johnson          patsyt23915@yahoo.com

Zucchini Relish

This is the recipe for the good relish that is so great on hamburgers and hot dogs!

10 cups zucchini ( peeled and grated fine)
2 cups grated onions
2 cups red peppers (grated)
2 cups green peppers (grated)
5 Tablespoons salt

Syrup:
5 cups sugar
2 1/2 cups vinegar
1 Tablespoon celery seed
1 Tablespoon turmeric
2 Tablespoons cornstarch
1/2 teaspoon powdered alum

Grind or grate everything. Sprinkle with 5 T salt; mix well. Let stand overnight.
Next morning cover with water and let stand 1 hour. Drain. Make syrup. Pour
over all. Bring to a boil and simmer for 1/2 hour. Can and seal Makes 6 pints.

AND FOR DESSERT

Lemon Zucchini Bars

Moist and lemony YUM

3 eggs
1 1/4 cup sugar
1/4 cup lemon juice (real lemon brand is fine)
2 tsp lemon extract
1 cup oil
2 cup flour
1 tsp salt
2 tsp baking soda
1/4 teaspoon baking powder
2 heaping cups grated zucchini

Mix all together and bake in a greased cookie sheet pan for 20 to 25 min at 350.
Let cool for 10 min and then ice with cream cheese icing adding a cup of chopped
nuts if you like.

Jody McWhorter      jodymcwhorter@frontiernet.net

I saw a request that someone had for the Golden Corral Rolls. I recently received
this on the Bread Machine recipe group, so wanted to pass it along. Their rolls
are sooooo good, and I understand from reviews that this recipe makes a good
comparable roll. This, of course, is using a bread machine to mix the dough and
then forming and baking the rolls in the oven. Hope this helps!

Lyn         roadman321@sbcglobal.net

Golden Corral Rolls

Select dough cycle
6-7 oz of milk
1 tsp salt
1/4 cup water
1/4 cup butter
1 egg
3 1/4 cups bread flour
2 tbs sugar
2 tsp active dry yeast

Make about 15-20 rolls. Bake at 350...10-15 minutes should do.

Hi Kaylin and All Readers,

Someone asked about flavored oils. I make my own garlic oil all the time. I don't
use olive oil, instead I use canola oil.

In an 8 x 8 square pan, I place as many bulbs -- not just cloves of -- but whole
bulbs of garlic. Probably nine or so depending on their size.

I take off as much of their outer paper as possible without actually removing all of
it.

I slice the bulb at a point where most of the cloves are going to have their tops
exposed. To be really frugal, I do shake or pick out the small pieces of garlic I
have cut off and I use it in whatever I may need it for in the next couple of days
meals.

After I place them cut side up in my glass dish, I slowly pour the canola oil over,
to within about 1 inch or so of the top of the baking dish. Cover with foil and bake
at 350. How long? I don't know. Probably somewhere between 45 minutes to
an hour. When I smell it, I carefully take the foil off and look. If the bulbs have
browned some, I generally remove the pan. If not, I leave it uncovered for a bit
longer just to brown it down a bit. I think it makes the flavor more intense.

Now, when you take it out, very carefully so you don't spill that hot oil, remove the
bulbs to a colander (with a slotted spoon) that is placed over a large bowl. The
extra oil will drip into the bowl. After the bulbs have cooled , I use a sharp, small
paring knife and lift out the baked cloves. This is messy, but worth the effort. I
put the cloves in non plastic small bowls to keep it. Then I use that wonderful
baked garlic on garlic toast, in mashed potatoes, etc. Let you imagination run
wild - you'll be amazed how sweet it is - you won't notice the pungent taste of
raw garlic.

Pour the oil into a pretty dispenser, and use. You'll be amazed at how fast you
become addicted to making your own oil this way.

I hope this helps.

Ann         MRST123@aol.com

Note from Kaylin: Years ago a reader wrote in to caution about storage of flavored
oils. Be certain to keep them refrigerated after you make them to avoid any
chances of food poisoning, unless you intend to use them strictly for decoration.
Your county extension office may have more information on preserving them for
longer storage without refrigeration.
 

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

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