Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 173, September 22, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Real Food for Real People presents Child Size Mixes Finally!  Mixes for child-size toy ovens!  Don't have one?  No problem!  You can use them in mom's oven too!  Save $ on replacement mixes, by making your own, or use to give gifts to that special child!  Make a bunch now to prepare for the holidays!  Get your free sample Child Sized Mixes recipes now by sending a blank email to: vol15@realfood4realpeople.com or visit us at www.realfood4realpeople.com/childsize.htm

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Healthy Tuna Casserole

Recipe By : Real Food for Real People
Serving Size : 8             Preparation Time :0:00
Categories : Casserole                    Diabetic
Main Dish                           Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounces Tuna in Water, canned -- drained
1/2 cup Onion -- minced
8 ounces Egg Noodles -- uncooked
10 1/2 ounces Cream of Mushroom Soup, condensed
4 ounces Imitation Sour Cream -- no fat
16 ounces Peas, frozen
1/2 teaspoon Salt Substitute -- or to taste
1/4 teaspoon Black Pepper -- freshly ground
2 cloves Garlic -- minced
8 American Cheese Slices

Cook noodles according to package directions; drain. Add drained tuna, onion,
cream of mushroom soup, imitation sour cream, peas, garlic, salt substitute, and
black pepper. Place mixture into a baking pan, and top with cheese. Cover, and
bake at 350 degrees F for 45 minutes to 1 hour.

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

Per Serving (excluding unknown items): 385 Calories; 16g Fat (38.1% calories
from fat); 26g Protein; 33g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol;
947mg Sodium.

Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 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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Does anyone have a recipe for Vinegar dumplings? I have a friend in Florida and
her mother used to make them many years ago. I have been unable to find the
recipe anywhere even on the internet. Would appreciate it if anyone has the
recipe. Thank you! Have a nice day!

Phyllis of Indiana

Hi Kaylin,

Does anyone happen to have a recipe for Plum Pound Cake? This is made with
baby food strained plums. My mother used to make this cake about 25 years ago
and it is very good. We have looked everywhere for her recipe and can't find it.
Thanks in advance to anyone who can help.

Sue

My family and I love the fried onions that The Olive Garden used to serve. Does
anyone have a similar recipe for the coating they used?

Cindy B.

Re: Honey Bunches of Oats Bars

This is a recipe that might do for granola bars. It is very crisp, not as sweet,
delicious, though.

Sesame Oatmeal Crisps:

Blend in blender:

1 cup water,
1/2 cup oil,
1 tsp. vanilla, and
1/2 cup brown sugar.

Pour into bowl with 2 cups quick or old-fashioned rolled oats. Stir in:

3/4 cup sesame seeds (or use sliced almonds),
1 cup flour,
1/2 cup flaked coconut, and
1/2 tsp. salt.

Spread on greased cookie sheet ( I use the silicone baking sheet available at
Wal-Mart) and flatten with a fork. Score with pizza cutter. Bake at 375 degree
oven for 12 minutes , reduce heat to 200 degrees and bake for 2-3 hours until dry
and crisp. Break into squares.

Happy Baking!

Judy Vega           jvegarn@comcast.net

I had never heard of this pie until I moved from Ohio to Indiana. I wondered at the
time if it was one of those “Hoosier” things. I never cared for custard pie, but
LOVED this pie!

SUGAR CREAM PIE
Printed from cooks.com

1 1/2 c. sugar
4 1/2 heaping tbsp. flour
1 1/2 c. cream or milk (according to richness desired)
1 tsp. vanilla
1/4 tsp. salt

Mix flour and sugar well. Blend in other ingredients and mix well. Pour into
unbaked pie shell. Dot with butter (sprinkle with nutmeg if desired). Bake at 350
degrees for 50 to 60 minutes or until set around sides. (Will still shake in the
middle)

Marcia Calhoun           marcia_c@indyvineyard.org

For Janet- Roscoe, IL

This recipe came from my mother-in-law. It was one of my favorite pies that she
made. Hope you enjoy it as much as I have!

Pat De Puy             rdepuy@insight.rr.com

Sugar Cream Pie

1/2 cup white sugar
1/4 cup flour
1 1/2 cup milk
1 cup carnation milk

Blend together all ingredients and bring to boil. Add 1 Tbsp. butter, stir till
melted. Put a little flour and a little brown sugar in bottom of unbaked pie shell, if
desired. Pour hot mixture in bake pie shell. Sprinkle cinnamon on top. Bake at
350 degrees F. until done.

I got this one from the Food Network website and my husband and I love it. It is an
Emeril Legasse recipe. The red pepper flakes can be reduced if it is too hot for
you.

Pam              CrazyPam1@aol.com

Aglio e Olio Recipe courtesy Emeril Lagasse, 2004

Recipe Summary
Difficulty: Easy Prep Time: 5 minutes Cook Time: 10 minutes
Yield: 4 to 6 servings

1 pound dried pasta (spaghetti, linguine, or your favorite pasta)
1/2 cup extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon crushed red pepper flakes

Cook pasta in boiling, salted water until al dente. Meanwhile, heat olive oil in a
saucepan over medium heat. Add garlic and red pepper flakes and cook until
garlic is lightly browned. Remove from heat. Drain pasta, reserving 1/4 cup of the
cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture
and toss. Add the reserved cooking liquid if mixture seems dry. Serve
immediately.

Episode#: EE2E15

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