Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 162, September 7, 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 *

Filled Bread Sticks

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers                          Breads
Cheese                             O.A.M.C.
Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Water
1 Egg
1/4 cup Sugar
3 teaspoons Active Dry Yeast -- regular or fast acti
2 tablespoons Butter or Margarine -- softened
3 1/4 cups Flour
1 teaspoon Salt
Filling:
12 sticks String Cheese -- Mozzarella

*Freezes well for later use.
(This recipe is for Bread Makers, but any good bread dough may be used)

Place all dough ingredients in bread pan in the order listed. Select SWEET dough
cycle. Process as directed by your bread maker manufacturer.

Once dough has completed cycle, spray cookie sheet with non-stick cooking
spray, and divide finished dough into 12 equal pieces. Work each piece into a
rectangle about 3 inched wide by 5 to 7 inches long. Place cheese (or other)
filling along center of dough, leaving room on ends for closing. Fold dough over
and pinch sides and ends closed. Place on cookie sheet, seam side down.
Cover & let rise about 20 minutes. Bake in 350 degree F. oven for 18 - 20 minutes
or until golden brown. Brush tops with vegetable oil if desired. May be served hot
or cold.

Recommended Fillings:
Choose from the following fillings, or be creative and make up your own!
1) Thin sliced ham & cheese of your choice, rolled up
2) String cheese (Mozzarella is a nice low fat cheese)
3) Shredded pork roast OR shredded cooked chicken or turkey, mixed with
barbeque sauce
4) Leftover beef or chicken, shredded and mixed with your choice of seasoning or
sauce
5) Grilled Onions & green peppers, mixed with small amount of cream cheese to
bind mixture

Copyright: "(c)2000, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 245 Calories; 9g Fat (31.3% calories from
fat); 11g Protein; 31g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 414mg
Sodium.

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

A friend asked me if I knew about this recipe... I told her I knew where I could ask!
They're called O' Henry's. She thinks they're like a bar, similar to Rice Krispie
Treats, but maybe with Special K cereal, and perhaps peanut butter? She had
them as a child and would love to find them again! Thanks.

Stacy

Does anyone out there have a recipe to make PICKLED BEETS from store bought
CANNED beets? The pickled beets available in the jar are so pricey! Thanks
much!

L Hadley in IL

My family loves Szechwan green beans. I would love to know how to make them.
They are green beans, with a brown spicy sauce, thin strips of pork, and some
type of red peppers. Thank you for your help in advance.

Deb

For Holly who wanted ideas for the 50th "Hat" Birthday Party:

At a hat party, I saw an adorable plate of "hat cookies." Here's how she did it:

Stack a smaller store-bought cookie (an Oreo or similar) on top of a thinner, yet
larger diameter store-bought cookie (a butter cookie or similar). Wrap the two
cookies together in a layer of rolled fondant, being diligent about pressing the
dough in around the Oreo. In this way, you are creating a crown and brim. With a
small piping bag or store-bought tube of decorative icing, pipe a thin line of frosting
along the crease where the two cookies meet to form a "ribbon hat band" with a
tiny bow. Darling! A recipe for rolled fondant follows, though you may use your
own.

Rolled fondant

1 tablespoon gelatin
1/4 cup cold water
9 tablespoons light corn syrup
2 tablespoons vegetable shortening
8 cups sifted confectioners' sugar
2-3 drops liquid food coloring, if desired (optional)

1. Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let
stand for 5 minutes.
2. Set into a small pan of simmering water and stir until the gelatin is dissolved.
3. (This can be done in a microwave on high for a few seconds).
4. Blend in the corn syrup, then add the shortening and stir until melted.
5. Remove from heat.
6. Place the sugar in a bowl and make a well in the center.
7. Add the gelatin mixture and stir with a lightly greased wooden spoon until
blended.
8. Mix lightly with greased hand and knead vigorously in the bowl until most of
the sugar is incorporated.
9. Turn onto a smooth, lightly greased surface and knead until smooth and
satiny.
10. If the Fondant seems dry, add several drops of water and knead well.
11. If it seems too sticky, knead in more powdered sugar.
12. When ready to roll out, spray the work surface and rolling pin with nonstick
vegetable spray.

Glenda              mymagicword@hotmail.com

For Judy, who wanted a recipe for strawberry cake, here are three recipes I have in
my file.

Beth               kbdoolin@msn.com

Strawberries and Cream Cake

1 pkg. 2 layer white cake mix
1 pkg. (0.14 oz) strawberry flavored unsweetened drink mix (like kool-aid)
3/4 c. water
3 eggs (including yolks)
1 pkg. (10 oz.) frozen and sliced strawberries, thawed and undrained
whipped cream cheese frosting below

l. Heat oven to 350. Grease bottom only of rectangular pan, 13x9 inches with
shortening; lightly flour.
2. Beat cake mix, drink mix (dry), water, eggs and strawberries in a large bowl
with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.
Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
Frost with Whipped Cream Cheese Frosting and store in refrigerator.

Whipped Cream Cheese Frosting

1 pkg. (3 oz) cream cheese; softened
1 tablespoon milk
2 cups whipping (heavy) cream
2/3 c. powdered sugar

Beat cream cheese and milk in large chilled bowl on low speed until smooth.
Beat in whipping cream and powdered sugar on high speed, scraping bowl
occasionally, until soft peaks form.

Strawberry cake
This recipe works like magic because the marshmallows go to the top to form a
glaze and the strawberries go to the bottom like an upside cake when you take it
out of the pan. It is so good and easy to make.

1 pkg 8 oz. miniature marshmallows
1 box (2 layer size) white or yellow cake mix
4 cups fresh strawberries
1 box serving size strawberry gelatin

Grease oblong pan. Put marshmallows on the bottom of pan. Mix cake mix as
directed. Mash strawberries and gelatin together. Pour strawberries over top of
batter. Bake as directed on cake mix box.

Simple Strawberry Cake

1 cup miniature marshmallows
1 box yellow cake mix (that uses oil & 3 eggs)
1 cup milk
2 10 oz pkg frozen strawberries (thawed)
1- 3 oz box strawberry Jell-O

Thaw berries & mix in Jell-O. Set aside. Spray a 13x9" pan. Place marshmallows in
pan first, mix up cake mix using oil, 3 eggs and 1 cup milk. Pour over
marshmallows. Carefully top with strawberry mixture. Bake 350 for 45-50 min. or
until cake tester inserted in center comes out clean.
 

This is for Judy. Got this off another site just yesterday and it sounded so good
and refreshing. I have not tried it yet, but sure plan on it.

Strawberry Cream Cake

1-1/2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter, melted
1 pt. (2 cups) strawberries, divided
1-3/4 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Strawberry
Flavor Gelatin
2 cups ice cubes
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

MIX crumbs and butter; press firmly onto bottom and halfway up side of lightly
greased 9-inch springform pan. Refrigerate.

RESERVE 6 strawberries for garnish; mash remaining strawberries. Stir boiling
water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add
ice cubes; stir until melted. Add whipped topping and mashed strawberries; stir
gently with wire whisk until well blended. Refrigerate 10 min. or until mixture is
very thick and will mound. Spoon into prepared crust.

REFRIGERATE 3 hours or until firm. Remove side of pan. Slice each of the
reserved strawberries in half. Arrange strawberries, cut side down, around top of
cake. Drizzle strawberries with melted chocolate.

Marge                 Delmarpond@aol.com

Here's a recipe for Judy for a strawberry cake. I haven't tried the cake but received
it from Recipes Lost & Found!!

Leanne               LEANNE62@peoplepc.com

Strawberry Dream Cake

1 (18.25 ounce) box white cake mix
1 large box strawberry gelatin
2 tablespoons flour
1/2 cup water
4 eggs
1/2 (10 ounce) box frozen sliced strawberries, thawed
3/4 cup vegetable oil

Combine cake mix, gelatin, flour, water and eggs. Beat 2 minutes. Add
strawberries with syrup to batter and beat 1 minute. Add oil and beat 1 minute.
Pour into two (9-inch) round cake pans. Bake at 350 degrees F for 25 to 35
minutes. When cooled, frost with Strawberry Frosting.

Strawberry Frosting

1/2 cup butter
1 (16 ounce) box confectioners' sugar
1/2 (10 ounce) box sliced strawberries with syrup
1/2 teaspoon vanilla extract

Beat butter until smooth. Add sugar, alternating with strawberries and syrup until
smooth. Add vanilla extract and, if necessary, thin with a little milk or cream to
spreading consistency.

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

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