Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 167, September 14, 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 *

All Purpose Mix

Recipe By : Real Food for Real People
Serving Size : 50 Preparation Time :0:00
Categories : Breads                        Mixes
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups Flour
1 1/2 teaspoons Baking Soda
1 1/2 tablespoons Baking Powder
1 3/4 cups Powdered Milk
3 teaspoons Cream of Tartar
2 1/2 cups Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a
pastry blender, cut in the shortening until evenly distributed. Mixture will be rough
in texture. Put into an airtight container or large zip baggies. Label. Store in a
cool, dry place.

Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10
cups all-purpose flour. Increase baking powder to 4 tablespoons.

Note: If you are using ALL PURPOSE MIX at high altitudes, add 1/2 cup flour
when making mix.

You can use ALL PURPOSE MIX with any recipe you may already have for
‘Bisquick'!

Source: "Real Food for Real People presents: All Purpose Mix & More!"
Copyright: "(C) 1999-2004, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 206 Calories; 12g Fat (51.5% calories
from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 99mg
Sodium.

Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other
Carbohydrates.

NOTES : For more FREE recipes from All Purpose Mix & More, send an email to:
vol3@realfood4realpeople.com

*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!

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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 ya,

I am looking for a good Apple Butter recipe. Your response is very much
appreciated. Thank you,

Alleen

Friends...

My grandmother used to make fried corn bread, or sometimes called water
cornbread. I do not have the recipe and would love to have it. If anyone has a
recipe, please send it in. It is an old southern cornbread recipe good to eat with
"red" beans. Thanks!

Sharon in Texas

Hello!

I'm a new subscriber to the list and have enjoyed the recipes thus far. My
question/problem is this: my husband does not like cheddar or American cheese
and isn't crazy about many green vegetables. I can get him to eat broccoli
sometimes but wanted to see if I could find a good broccoli casserole recipe, or
any green vegetable casserole recipe (besides the standard green been casserole)
that doesn't require cheddar cheese. He'll eat most other cheeses that aren't
yellow. Can anyone out there suggest any recipes? Thanks!

Amy H.

This is for L Hadley. My friend gave me this recipe for pickled beets. She said
the recipe came from China in the late 1940`s. These are the best I have ever
eaten.

Pickle Beets

3 cans (16 oz. each ) beets, sliced or whole
1 Cup sugar
2 Tabs. cornstarch
1 Cup vinegar
3 Tab. cornstarch
24 whole cloves fewer if the taste is too strong. ( I use fewer )
3 Tab. Ketchup
1 tsp. vanilla extract
3 Tab. oil, Optional ( I put in the oil )
Salt to taste.

I slice my beets. I like them sliced thin. Mix ingredients together, cook for 3
minutes over medium heat, or until the mixture thickens.  I like to make mine the
day before, M M good.

Hazel           hazelra@ev1.net

L. Hadley asked for a pickled beet recipe using store-bought beets. This is easy
and very, very good. I think I got it originally from a Better Homes & Gardens
cookbook.

Pickled Beets

1 can (8-1/4 oz.) sliced beets
1/2 cup vinegar
2 T. sugar
1/2 t. salt
dash cloves
1 small bay leaf
1 small onion, thinly sliced

1. Drain beets, reserving 1/4 cup liquid; turn beets into small serving dish.

2. In small saucepan, combine beet liquid and remaining ingredients; bring to
boiling. Reduce heat; simmer 5 minutes. Pour over beets.

3. Refrigerate until well chilled - about 1 hour.

Ceil Wallace Harwinton, CT      ctyankeebulldog@earthlink.net

My grandmother's recipe, except she got her beets from the garden. She was
born 1881, died 1974. This is how I make her recipe:

For 2 cans of beets:

Drain beets, save juice.
Combine 1-1/2 cups beet juice
1 cup vinegar
1/2 cup sugar

Bring to a boil and put beets in, let them boil about 5 minutes. Put into jars and
seal.

jrubix@yahoo.com

L Hadley from Illinois was looking for a recipe for pickled beets made with canned
beets. This is a recipe for Pickled Beets from canned beets that I have made
several times. I think they are real good.

Shirley            swood12@cox.net

Easy Beet Pickles

1/2 cup cider vinegar
1/3 cup sugar
1/3 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon caraway seeds
1/8 teaspoon salt
1/8 teaspoon ground cloves
2 cans (14 1/2 ounces each) sliced beets, drained

In large saucepan, stir together vinegar, sugar, water, cinnamon, allspice, caraway
seeds, salt, and cloves. Bring to a boil over high heat, stirring occasionally. stir in
the beets. Return to a boil. Lower the heat and simmer, covered, for 5 minutes.
Transfer to a covered container and refrigerate for at least 24 hours before serving.
Store in the refrigerator (will keep for 1 month). Use a slotted spoon to serve.
Makes 2 cups.
 

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

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.