Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 157, August 30, 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 *

Honey-Wheat Sunflower Bread

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Baking Stone Friendly                        Breads
Grains/Nuts                           Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Water -- very warm
3 cups Flour -- (more or less)
2 packages Active Dry Yeast -- (5 tsp.)
1 Tablespoon Sugar
2 cups Whole Wheat Flour
1 cup Oats -- (not quick)
1/4 cup Butter or Margarine
1/4 cup Honey
2 teaspoons Salt
1 cup Sunflower Seeds -- unsalted

In a large mixing bowl, combine water, 2 cups flour, yeast and sugar. Beat on low
speed for three minutes. Cover and let rise in a warm place until doubled- about
30 minutes. Mixture will be spongy. Stir in whole wheat flour, oats, butter, honey
and salt. Mix well. Stir in sunflower seeds and remaining flour, until ready to turn
onto floured surface and knead. Knead until smooth and elastic, for about 5-8
minutes. Shape into a ball and place inside a greased bowl. Turn once to coat
top, and cover with a cloth. Let rise in a warm place until doubled, about 30
minutes. Punch down and divide in half. Cover and let rise another ten minutes.
Shape into two loaves, and place into two greased bread pans. Cover and let rise
until doubled- about 30 minutes. Bake at 375 degrees F for 20 minutes. Cover
with foil, and bake an additional 15 minutes. Remove from pans and cool on wire
racks.

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

Per Serving (excluding unknown items): 273 Calories; 9g Fat (27.4% calories from
fat); 9g Protein; 42g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 299mg
Sodium.

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

Hi list,
A friend of my husband's gave him a JD marinade recipe but purposely left out one
of the ingredients (!)--here they are: worchestershire sauce, Montreal steak seasoning,
white pepper, ginger, 1/2 cup JD, and garlic salt. If anyone has this recipe PLUS
the missing ingredient I'd sure appreciate it! thanks from

Mary Beth

I love your newsletter. My daughter and I have been trying many of the recipes and
they've been fantastic! Easy to follow for my daughter and they don't break my
budget.

I'm looking for both a chunky and restaurant-style (juicy) salsa recipe. My
daughter and I like both kinds.

Also if anyone has a homemade tortilla chip recipe they would like to share for
either corn or flour we would appreciate that too. Baked or deep-fried, doesn't
matter. Thank you for your help!

Sue

I am looking for a recipe from the DAK Bread Machine Book. I think it is called
spaghetti (or pizza) bread. Some of the ingredients are oregano and grated
cheese. Thank you so very much for any help that you can give me in this matter.

Brenda

For Rene,

Here are a few ideas that have not been too messy for us. Other ideas might be
smoothies and non-traditional food such as pb&j sandwiches or tortilla rollups

JennyO in MO            ortmonsters@peoplepc.com

Breakfast Bars

½ cup margarine
½ cup peanut butter
½ cup nonfat dry milk
4 cups cheerios (or whatever you have on hand—we like a combination of cheerios
and rice krispies)
¼ cup orange flavored instant drink
32 large marshmallows or 3 cups mini

Butter square pan. Melt butter and marshmallows. Stir in peanut butter until
melted. Stir in milk and breakfast drink. Fold in cheerios. with buttered hands,
press into pan.

My notes: My mom made these for us and I have no idea where she got the
recipe. It sounds weird but they are really good. The original recipe called for ¼
cup of raisins to be stirred in as well, though we normally leave them out. I also
use less margarine than the recipe calls for. If I double the recipe, I use ¾ cup
margarine and a 16 oz. Bag of mini marshmallows and press into a 9 x 13 pan.

Breakfast Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/4 cup sugar
1 whole egg
1/2 teaspoon vanilla
1 1/4 cups flour
1/4 teaspoon baking soda
3/4 cup quick-cooking oats
1/2 cup cheddar cheese -- grated
1/2 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

Wylma's Breakfast Bread
Submitted by: Mary Nell Saunders

Prep Time: approx. 20 Minutes
Cook Time: approx. 50 Minutes

" The recipe was given to me by my friend Wylma. It's a rich, smooth and creamy
breakfast bread with sausage and onions.

· 1 pound sausage
· 2 (8 ounce) packages cream cheese
· 2 cups shredded cheddar cheese
· 1 cup chopped green onion
· 4 cups buttermilk baking mix
· 8 eggs, beaten
· 3 cups milk

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt.
Cook the sausage in a skillet over medium heat. Drain on paper towels and
crumble.
2 In a large bowl, combine the sausage, cream cheese, cheddar cheese, green
onion and baking mix. In another bowl, beat together the eggs and the milk. Add
the egg mixture to the flour/cheese mixture; stir just to moisten.
Pour into prepared pan.
3 Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick
inserted into the middle of the loaf comes out clean. Remove immediately from the
pan and cool slightly on a wire rack. Serve warm. May also be frozen if desired.
Makes 1 9 inch Bundt pan

This is for Shannon.

Pringles™ Can Hot Dog Cooker

The Pringles Can Hot Dog Cooker may be assembled by the student if the can is
pre-cut and the holes are punched in the ends. At this level, students may have
difficulty holding the cooker still during the cooking process, therefore it might be
easier to find a location where the cookers can be set down with the opening at
the proper angle to let in the sunlight.

Materials

Pringles can
wooden skewer, 14"
transparency film (good heavy duty saran wrap works too)
tape
Procedure

Cut opening in Pringles cans. (if you can't see the diagram, it is cut open like a
cereal box used as a bowl). 1 inch from each end, make a three inch cut around
the can, then make a slit down the middle to join the two end slits)
Bend the flaps open on the can. These will serve as reflectors to collect more of
the solar radiation into the cooker.
Cut the transparency film to fit over the opening and tape in place. This will serve
as glazing to let the sun’s energy in but not let the heat out.
Make small holes in the center of the metal end of the can and in the plastic lid
The hot dog is suspended in the middle on the skewer. (Cooker can also be used
for kabobs). To do this, remove the plastic lid, put the hot dog on the skewer, slide
the skewer into the can poking the end of the skewer out through the hole in the
metal end, and then thread the hole of the plastic lid onto the other end of the
skewer and push it up to seal the can. The hot dog should be suspended in the
center of the can.
Take the cookers out into the sun. Make sure that the cooker is facing directly
towards the sun so that the sun is shining/reflected directly onto the hot dog.
Check the cooker frequently and adjust their position to match the path of the sun
In a bright sunny day with minimal breeze, the hot dogs will be ready to eat in 30 -
45 minutes.

Caryn Quaker               c_quaker@yahoo.com

This is for the person whose mother in law wanted a recipe for Church Window
Cookies.

Church Window Cookies

1/2 c. butter or oleo
1 pkg. (12 oz.) chocolate bits
1 c. chopped nuts
1 pkg. (10 oz.) colored marshmallows
1 pkg. (14 oz.) flaked coconut

Melt butter and chocolate bits over low heat. Allow to cool slightly. Stir in nuts
and marshmallows. Spread coconut on wax paper. Divide chocolate mixture into
2 rolls. Roll in coconut. Place in refrigerator for 24 hours. Cut in 1/2 inch slices.
Makes about 4 dozen slices.

Suzanne Burdick             rsburdick@mindspring.com

This is for Ginger regarding her question on freezing enchiladas.

You can do what the Mexican restaurants do. Just make what ever filling you want
for the enchiladas and freeze that. When your husband is ready to eat, all he has
to do is fill two or three tortillas of his choice with the filling, pour on some
enchilada sauce, top with cheese and place in a hot oven for a few minutes. This
works great in our household because we use our fillings to make other quick
meals like, tostadas, burritos, tacos, and hot sandwiches. Some times my kids
will just warm the filling and eat it straight. Good Luck and congratulations!

Lena               lenajuarez@wmconnect.com

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