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   Volume 7, Issue 171, September 20, 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 *

Copper Pennies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Carrots -- peeled, 1/4" slices
1/2 cup Vegetable Oil
1 cup Sugar
1 large Onion -- diced
1 large Green Pepper -- diced
6 ounces Tomato Juice
3/4 cup Red Wine Vinegar
1 teaspoon Prepared Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper

In a large saucepan, cook carrots until crisp-tender, then drain. Combine all
remaining ingredients in a large bowl, and mix well. Add carrots and stir until well
mixed. Cover and refrigerate about 4 hours. Serve cold as a salad, or warm it and
use as a side dish. Store in refrigerator for up to 2 weeks.

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

Per Serving (excluding unknown items): 278 Calories; 14g Fat (43.1% calories
from fat); 2g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 394mg
Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat; 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:
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Notice:
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Does anyone have a recipe similar to the Cheesecake factories Shrimp Bistro, it
has garlic chunks and a butter sauce over angle hair pasta? Thanks much!

PKLIBRA

My husband and I recently purchased a bag of sweet popcorn from one of those
tents outside of a major department store. It had a light sugary glaze on it. I sure
would like to make this at home, and am sure that the recipe is simple. Can
anyone help me out? Please reply to this newsletter as well as to me, so anyone
else can benefit from this advice. Thanks!

Joyce

Hi Kaylin,

Your recipes are just awesome & delicious. Could you please send me the
recipes of:

1- Thousand Island Dressing
2- The different flavored mayonnaise (Like garlic, Ginger, Ginger-garlic, etc.)
3- The various types of pies (Non Vegetarian)

Thanks!

Mr Hoshedar P Bamboat

Re: Vegetarian lunches for Kai:

You don't say how vegetarian you are, so these are a variety of recipes, mostly
cold. A small cooler with an ice pack (if you don't have access to a refrigerator at
work) is a necessity. Also, do you have access to a microwave or toaster oven at
work. There are lots of hearty soups that can be carried in a wide mouthed thermos
if you don't have access to a microwave at work. Soup, a slice of hearty bread or
crackers and a piece of fruit make a nice lunch. Also, if you don't mind leftovers,
last night's dinner is often tasty for lunch

Brown Rice Fruit Salad - Half or cut in thirds for a single serving

My new cool recipe - fair amount of protein, low fat and lots of fruit - and best off all
cook the rice in the microwave and add NO HEAT to your home:)-D. Williams

2 cups brown rice cooked and cooled
1 cup cottage cheese
1 cup cool whip (low fat or nonfat are fine)
6 cups mixed cut up fresh fruit - or frozen Mix and top with cinnamon

Cut up fruit - example 1 apple, 2 bananas, 2 plums, ˝ cup frozen blue berries, 2
peaches, 1 cup grapes, 1 cup strawberries
Add brown rice, cottage cheese, cool whip and cinnamon - stir and serve cold

Fettuccini with Broccoli - 2 servings

1/2 cup evaporated milk
1 Tbsp. butter
1 clove garlic, minced
1 cup fresh broccoli
1/4 cup freshly grated Parmesan Cheese
1/2 pound fettuccini

Cook fettuccini until just al dente .Drain fettuccini and return to pot. Add remaining
ingredients, mix well and cook on low heat until nice and warm then serve. How
easy can you get? Use the broccoli tops and then peel the skin off of the stalks
and cut them in thin slices like water chestnuts.

Cabbage & Bean Salad

2 Tbl Mazola oil
2 tbl vinegar
1/1 tsp garlic salt
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp pepper
1 tsp sugar
1/2 pkg pre-shredded cabbage or equivalent amount freshly shredded
1 can garbanzo beans, drained and rinsed
1 can white beans, drained and rinsed

Either use the small cans of beans, or drain and freeze half for the next time you
would like this salad,

Combine dressing ingredients and mix well. Add cabbage and beans. Let stand an
hour or so to blend the flavors. Better the next day. Pat patmau@worldnet.att.net

and last but not least, the infamous

Wheat Loaf

1 cup wheat in 3 cups water soaked at least 24 hours, drained
4 eggs
1 onion, finely diced
1 tsp minced garlic
1 Tbls beef base or vegetable bouillon
Pepper
1-2 Tbls Worcestershire sauce
Small can Tomato sauce

Blend all ingredients. Bake at 350 degrees for 45 minutes to 1 1/2 hours in well
greased pan until the middle top feels firm when touch it lightly.

You can also fill bell pepper halves and make stuffed bell peppers.

You can also put a strip of catsup down the middle of the wheat loaf or a little on
top of stuffed bell pepper.

Wheat loaf freezes well as do the stuffed bell peppers. It also makes a good
sandwich with sliced tomato and sweet pickle.

Mary            D_bnight@yahoo.com

Beets with vegetables (Canned)
(We make this Salad in September for winter time)

2 lb beets
2 lb onion
2 lb tomatoes
2 lb paprika
1/2 pint olive oil (or Soya oil)
1/4 pint Apple vinegar
3 tbsp salt

1. Cook beets roots until tender. Use water to cover.
2. Cool beets and peel.
3. Combine minced: beets, tomatoes, paprika and chopped fried (until golden)
onion. Add oil and mix.
4. Simmer 20 minutes.
5. Add salt and Apple vinegar.
6. Ladle hot vegetables into hot sterilized jars, pack the mixture. Seal.

(Or Process 10 minutes in a boiling water canner, before Sealing.)

(We make this in September for winter time)

2 cup cooked beets, coarsely shredded
2 tbsp onion, chopped
2 tbsp Apple vinegar
1 tsp sugar
2 tbsp mustard
3 tbsp Vegetable oil, or olive oil (or Soya oil)
salt and pepper to taste

Combine all ingredients in a small bowl and blend well. Chill. Relish keeps well
stored in the refrigerator for up to 1 week.

Warmest regards,

Natalia           nata737@km.ru

Herbed Green Beans for Amy H.

2 Cans Green beans (drained)
3/4 C Italian style bread crumbs
1 t garlic powder
1 C freshly grated parmesan cheese (I use the bagged shredded cheese
found in the dairy section) (Any blend works that contains Parmesan cheese)
salt and pepper to taste
vegetable or olive oil (I prefer olive oil)

Preheat oven to 350. Drain the beans and place them in a bowl. In another bowl
mix the bread crumbs, garlic powder, cheese and salt and pepper (reserve 2 T of
the crumb mixture). Mix the beans with the cheese mixture. The original recipe
called for 1/2 C oil. I just drizzle a bit of olive oil on top then toss to mix. Place in
casserole dish (I spray the dish with Pam first) and sprinkle with the reserved
crumbs. Bake for about 30 minutes or until top is golden.

Joan Heckel         joanheckel_2000@yahoo.com

Quick and Easy Peach Cobbler:

2 can Peaches
1 can Peaches; liquid from
1 Stick butter; melted
1/2 c. Flour
1/2 c. Sugar
1/4 c. Milk
1 Egg

Drain peaches. Put peaches in baking dish with the liquid from one can of
peaches. Mix the other ingred. together & pour over peaches. Bake at 350 F.
until crust is brown.

Heathersrecipes@aol.com

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