Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 169, September 16, 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 *

Cracker Barrel Hashbrown Casserole

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast                   Casseroles
Cheese                          Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Hash Browns, frozen -- thawed
1/2 cup Margarine -- melted
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Onion -- chopped fine
10 1/2 ounces Cream of Chicken soup
2 cups Cheddar Cheese -- shredded

Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking
spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in
the potatoes and pour into the prepared pan. Bake, uncovered, at 350 degrees F,
for 35 minutes.

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

Per Serving (excluding unknown items): 220 Calories; 15g Fat (60.6% calories
from fat); 7g Protein; 15g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol;
501mg Sodium.

Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 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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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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Notice:
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Hi Kaylin,

I am looking for a recipe for Spinach enchiladas. They have a cream type sauce
on them. Would love to make this wonderful meal at home.

Kaye

Hi Kaylin,

Does anyone have a good recipe for Nacho Cheese sauce to dip tortilla chips
into? My husband is keeping the convenience stores in business! Thanks in
advance!

Holli

Your site is fantastic and I look forward to it everyday. I was wondering if anyone
had the recipe for the "white" spaghetti sauce that they serve in Italian
restaurants? It is made of olive oil and garlic and is really delicious. Thanks,

Cindy

This recipe is for Amy H. You have a challenge on your hands with a grown man
who is picky about his veggies. I have uncles that way and holiday dinners are
always a challenge to create things that fit everyone's tastes. Here is a recipe that
I keep on file that is good and easy. Hopefully you both will enjoy. Good luck!

Broccoli Casserole

4 cups Broccoli -- cooked
3 eggs
1 cup mayonnaise
1 onion -- chopped
1 cup parmesan cheese
salt and pepper -- to taste
bread crumbs

Beat eggs - stir in mayonnaise, onion, salt & pepper, and cheese. Add chopped,
cooked broccoli and sprinkle with bread crumbs. Bake at 350° for 30 minutes.

Cristi Valerius            cris@classicautoparts.com

This is a really non-traditional trifle recipe that my daughter and I made when I was
visiting her when an angel food cake stuck pretty badly to the pan.

1 angel food cake (homemade or bought)
1 pkg vanilla pudding (6 serving size)
2 1/2 cups milk
1 cup orange juice
sliced strawberries, fresh or frozen or raspberries or blackberries or even sliced
peaches
1 small banana, sliced
slivered almonds

Tear or cut angel food cake into 1 inch pieces. Layer about 1/4 of it in a good
sized clear glass bowl. Scatter sliced strawberries over cake, slice 1/3 banana,
thinly over strawberries, and sprinkle 1/4 of slivered almonds over bananas. Pour
freshly made pudding (should still be thin) over cake, just to cover. Repeat,
omitting slivered almonds on last layer until everything is layered in clear bowl.
Pour remaining pudding over all, being sure to completely cover cake. Scatter
slivered almonds over the last layer of pudding. Cover tightly and refrigerate 1 to 24
hours.

Mary            d_bnight@yahoo.com

A while ago there was an urban legend going about that was about Jordan Marsh
Blueberry muffins. It was Just that, a legend. I grew up just north of Boston where
the famous muffins came from. The Muffins hold some great memories of my Aunt
Janice and some trips to Jordan's basement on the T. I don't know if this is really
the recipe, but boy, it comes so close I can smell the subway! And they tast best
if you don't use muffin papers but grease the pan with shortening. Makes em
crispy.

Jordan Marsh Blueberry Muffins

Recipe By : Jordan Marsh Stores
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruit Dishes & Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon vanilla
2 1/2 c blueberries
sugar

Preheat oven to 375°F. In a large mixing bowl, cream butter, sugar & eggs. Sift
dry ingredients together & add alternately with milk & vanilla to the creamed
mixture. Fold berries into the batter & spoon into greased muffin pan. Sprinkle
with sugar and bake 30 minutes.

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

NOTES : Leave the muffins in the muffin tin 3-5 minutes after baking & they'll
be easier to remove from the pan.

Caryn Quaker         c_quaker@yahoo.com

These are for Becky, who wants muffin recipes. Hope you like them. This makes
a mildly sweet and very flavorful muffin.

Cranberry Orange Muffins

1 1/2 cups all purpose flour
2 tsps baking powder
1/2 tsp salt
3 Tbsps sugar
1 egg
1 Tbsp prune puree
1/2 cup milk
2 Tbsps butter or margarine
1 cup cranberries
1 Tbsp orange zest

Preheat oven to 375° F. Lightly grease a 12-cup muffin tin. Stir flour to aerate.
Combine flour, baking powder, salt and sugar in a bowl. In another bowl, combine
egg, prune puree, milk and butter; add to flour mixture and stir until flour is almost
dampened. Stir in cranberries and orange zest, and spoon batter into cups. Bake,
20-25 minutes or until toothpick inserted in the center comes out clean. Makes
12 servings

These are yummy and very moisty.

Best Ever Blueberry Buttermilk Muffins

2-1/2 cups all-purpose flour
2-1/2 tsps baking powder
1 cup sugar
1/4 tsp salt
1 cup buttermilk (*)
2 eggs, beaten
1/2 cup butter, melted
1-1/2 cups blueberries, rinsed & drained (or frozen, unrinsed)

Preheat oven to 400 degrees F. Grease muffin tins well. Sift dry ingredients
together into large bowl. Make a well; add buttermilk, eggs and butter. Mix well.
Fold in blueberries. Fill well-greased muffin tins 1/2 full and bake for 20 minutes.
Serve warm. Makes 2 dozen muffins. (*) If you don't have buttermilk on hand,
place 1 Tbsp vinegar in a measuring cup and add milk to make 1 cup. Let stand
for a few minutes. If you're using frozen berries, be sure to add them in their
frozen state so they don't bleed into the batter.

Cariad          cariad@rocketmail.com

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