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   Volume 7, Issue 166, September 13, 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 *

Peasant's Pie

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish                      Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOPPING:
4 cups Potatoes, mashed
SAUCE:
2 cups Mushroom Gravy -- or tomato sauce
FILLING:
1 Onion -- coarsely chopped
3 large Carrots -- sliced thinly
1 medium Green Bell Pepper -- diced
1/2 pound Broccoli -- chopped coarsely
1/4 pound Green Beans -- cut in 1" pieces
1 bunch Spinach -- torn in pieces

Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove
from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a greased
9"x12" baking dish. Spread mashed potatoes over the top. Sprinkle with a small
amount of paprika. Bake 30 minutes at 350 degrees F.

HINTS: Any veggies can be used, and frozen will work also. Use about 8 cups
chopped veggies total.

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

Per Serving (excluding unknown items): 171 Calories; 6g Fat (30.7% calories from
fat); 4g Protein; 28g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 668mg
Sodium.

Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1 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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Hi,

I have an abundance of tomatoes this year. Besides making spaghetti sauce,
does anyone have any recipes for use of tomatoes. I am going to try to make that
soup just featured (Tomato Florentine Soup) but I also have an additional question.
How many tomatoes make the size of a can of tomatoes?? Any help is
appreciated. Thanks!!

Laura Lange

Note from Kaylin: One standard size can of tomatoes is 16 ounces or 2 cups. It
will depend on the size of your fresh tomatoes how many it will take to equal this
amount. You will want to finely chop or stew your tomatoes before measuring
them for an accurate measurement if you are comparing with canned tomatoes.
 

Hi Kaylin,

I am hoping that someone can help me. I use to make a dish that I called Tuna
Strata but haven't made it in a year or two and can't find my recipe. It was like
most stratas and has bread on the bottom, tuna in the middle and bread again on
top. It was like eating a really good grilled tuna sandwich. Thanks for the help.

Carolyn

Kaylin,

I enjoy your list. I was wondering if anyone had a recipe for a nice, sweet,
cake-like muffin like from a bakery. I especially enjoy chocolate chip, cranberry
orange, and blueberry. Thanks,

Becky

This recipe is for Chuma. This is a wonderful cake. You could just make the
glaze and pour it over a cake from a mix, but the Bundt cake is easy and so
fantastic!

Orange Bundt Cake

1 cup butter or margarine
3 egg yolks
3 egg whites
1 cup sugar
1 cup dairy sour cream
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
grated rind of one orange

Cream butter and sugar. Add egg yolks, sour cream and orange rind; beat until
light and fluffy. Sift together flour, baking powder and baking soda. Stir into butter
mixture. Fold in egg whites which have been beaten until stiff but not dry. Turn
into greased and floured Bundt pan; bake at 325 degrees F. for 1 hour. Remove
from oven and let stand for 10 minutes. Loosen carefully around edge and turn out
on plate with a rim. Pour hot orange syrup over top of cake slowly.

Orange Syrup

juice of 2 oranges
juice of 1 lemon
3/4 cup sugar
dash of salt

Combine ingredients, boil 3 to 4 minutes.

Bonnie Krznarich              ladyofshalott56@yahoo.com

This is for Chuma:

You can use any flavor cake mix you choose. Mix the orange juice, etc. and pour
over the cake when it comes out of the oven after you have poked holes in the top
of the cake. A good pound cake recipe, cooked in a 9x13 pan, is even better as it
is heavier and does a fine job of soaking the liquid. Have fun!

Chris:

Pear butter can be made with any apple butter recipe, substituting the pears for
apples. You may want to simmer the pear mix a little longer than the apples as
they are juicier and the finished product will be thinner unless cooked down to
desired consistency. Enjoy!

Lydia           delytata@sbcglobal.net

Hi Chuma,

I have been making this cake for over 40 years & I am happy to share the recipe.

GRECIAN ORANGE CAKE

1 box yellow cake mix
1 pkg. instant lemon pudding
4 eggs
3/4 c. Wesson oil
3/4 c. water

Place all ingredients in bowl. Beat for 2 minutes with electric mixer. Pour into
greased tube pan and bake at 325 degrees for 45 minutes.

ICING:

2 c. confectioners' sugar
1/2 c. frozen orange juice, undiluted
2 tbsp. melted margarine

Stir together until melted over low heat & keep warm while cake bakes. While
cake is hot & still in pan, poke holes in top and pour mixture over top. Leave in
pan till cool then remove carefully to serving plate.

Suzanne Burdick            rsburdick@mindspring.com

Shrimp Rice Salad
Serving Size : 50

1 pound converted rice
1 1/4 quarts water
1 tablespoon salt
1 tablespoon margarine or vegetable oil
24 ounces celery
1 pound green peppers
5 pounds cooked shrimp -- chilled
1 cup cider vinegar
1/2 cup salad oil
2 tablespoons Worcestershire sauce
2 tablespoons granulated sugar
1 tablespoon salt
2 teaspoons curry powder
3/4 teaspoon ground ginger
1/2 teaspoon black pepper
3 pounds pineapple chunks in juice -- canned or frozen, drained

Cook rice according to directions. Chill. Cut celery in thin slices crosswise.
Slice green peppers in thin strips. Combine shrimp, rice, and vegetables.
Combine vinegar, oil, Worcestershire sauce, sugar, salt, curry powder, ginger, and
pepper and pour over shrimp-rice mixture. Marinate in refrigerator at least 3 hours.
Just before serving, add pineapple. Serve with No. 8 dipper.

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

Per Serving (excluding unknown items): 122 Calories; 3g Fat (21.8% calories from
fat); 10g Protein; 13g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 378mg
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;
1/2 Fat; 0 Other Carbohydrates.

luckytrim@comcast.net

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