Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 168, September 15, 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 *

Grilled Onion Potatoes

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic                    Side Dishes
Vegetables                  Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium Potatoes -- baking style
2 small Onions -- sliced
Salt and Pepper -- to taste
8 ounces Italian Salad Dressing, low calorie -- Zesty Style

Cut each potato into five slices. Place onions between slices and sprinkle with
salt and pepper. Reassemble each potato; place on a double layer of heavy-duty
foil (about 12-inches square).

Pour about one ounce salad dressing over each potato. Wrap foil around potatoes
and seal tightly. Grill, covered, over medium heat for 50 to 60 minutes or until
potatoes are tender.

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

Per Serving (excluding unknown items): 137 Calories; 3g Fat (18.8% calories from
fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 231mg
Sodium.

Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 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!

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Bob Evan's restaurants served a pie YEARS ago, that was simply called Sugar
Cream Pie. It was a custard type pie, no top crust, I believe it was sprinkled with
a bit of cinnamon on top. The pie was extremely rich, but very, very good. A tiny
slice was plenty! Does anyone have such a recipe? Thanks,

Janet- Roscoe, IL         allenhouse@charter.net

Hi!

I am tired of spending money going out for lunch everyday and want to start ringing
my lunch to work. Does anyone have any good vegetarian lunch ideas that travel
well? Thanks!

Kai

I really like the Post Honey Bunches of Oats cereal bars. Unfortunately, so does
the rest of my family and with just 6 in a box they can be gone in 1 day. Does
anyone have a recipe to make them? I would also appreciate other cereal bar
recipes that I could feed the kids as they dash out to catch the school bus.
Thanks for allowing me to post my request and thanks for keeping up such a great
ezine!

Lori Smith

O'HENRY BARS

1 cup sugar
1 cup white syrup
1 1/2 cups peanut butter
1 teaspoon vanilla
6 cups crisp rice cereal
1 package butterscotch chips (6 ounce)
1 package chocolate chips (6 ounce)

Bring sugar and syrup to a boil, remove from heat and add peanut butter and
vanilla. Stir in rice krispies. Butter a 9x13-inch pan and press mixture into pan.
Melt chocolate and butterscotch chips in top of double boiler. Spread over mixture
in pan. Cool and cut into bars.

This recipe is tried and true. I used to make it for Cross Country teams for their
dessert night before meets.

Jane Swanson        momswanson@mindspring.com

Here is the recipe I have for Oh Henry Bars. They are so quick and easy to make,
and certainly one of my favorites!

Oh Henry Bars

2/3 Cup margarine
1 Cup brown sugar
4 Cups quick cooking rolled outs
½ Cup light corn syrup
1 small package chocolate bits
2/3 Cup crunchy peanut butter
2 Tsp vanilla
Dash of salt

Cream margarine and sugar. Add oats, corn syrup, vanilla, and salt. Stir to blend
thoroughly. Press firmly into 9 X 13 pan that has been lined with aluminum foil
that has been greased lightly. Bake @ 375° for 12 minutes. Melt chocolate and
peanut butter in double boiler. Cool cookie mixture slightly, then spread with
melted topping. Place in refrigerator to harden. Cut into bars. Best kept in
refrigerator.

Dona Hoyt            boxtop@pobox.com

Hi Kaylin and everyone--

This if for Stacy and her friend who wanted the recipe for O Henry bars. I do make
them with Rice Krispies instead of Special K and they are yummy.

O Henry Bars

1 cup sugar
1 cup light corn syrup

Bring just to a boil, stirring constantly to disolve the sugar, remove from heat and
add 1 cup creamy peanut butter and stir until well blended. Fold in 6 cups of
cereal and mix well. Pour into a buttered 9X13 pan and pat into place with the
back of a spoon. Melt 1 six oz. bag of choc. chips and 1 six oz. bag of
butterscotch chips in the top of a double boiler, stirring until well blended and
spread over cereal bars. When cool, cut into bars and enjoy!

Our variations--I use Rice Krispies as I said and also, I only use 1 cup of choc.
chips and instead of the butterscotch chips I use 1/2 c. additional peanut butter .
Also I melt the chips and p.b. in the microwave, mix well and pour over the cereal
bars and spread around. It makes less icing but tastes just as good-- less
calories-- but is anyone counting?!!

Sue         sewinggranny9@yahoo.com

Freezer Recipe for Laurie Stone:

This is so simple and quick and definitely husband proof:

CHEESY Chicken and Rice Bake

1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
¾ cup uncooked regular white rice
4 skinless, boneless chicken breast halves

To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in
freezer.

To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking
dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are
done.

Michelle Price            stampinmich@yahoo.com

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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.