Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 175, September 26, 2005        

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

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Real Food for Real People presents: Bread Maker Mixes in Jars When I got my first bread maker, I was so excited! Then I read the instructions telling me to use special flour and special yeast, and I saw how much the pre-packaged mixes were, and I was quickly unhappy with what I saw. I have experimented with the recipes since then and have discovered two important things.  This collection contains great bread maker advice as well as awesome recipes!  See them now at: http://www.realfood4realpeople.com/bread.html or send a blank email to: vol6@realfood4realpeople.com

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Chili Rellenos Casserole

Recipe By : Real Food for Real People
Serving Size : 6           Preparation Time :0:00
Categories : Beef                           Casseroles
Cheese                     Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground Beef
1/2 cup Onion -- chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 ounces Green Chili Peppers -- chopped
1 1/2 cups Sharp Cheddar Cheese -- shredded
1/4 cup Flour
1/2 teaspoon Salt
4 Eggs -- beaten
1 1/2 cups Milk
1/4 teaspoon Hot Pepper Sauce

Brown beef and onion in skillet, drain off fat. Sprinkle meat with salt and pepper.
Place half of the chilies in 10 x 6 x 1 inch baking dish. Sprinkle with cheese.
Top with meat mixture. Arrange remaining chilies over meat. Mix flour and hot
pepper sauce, then add egg mixture to flour gradually, beating until smooth.
Pour over meat-chili mixture. Bake in preheated oven 350 degrees F 45 - 50
minutes or until knife inserted just off center comes out clean. Let cool 5 - 10
minutes. Cut in squares to serve.

Source: "Big D's Southern Cookin Cookbook"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 460 Calories; 35g Fat (68.2% calories
from fat); 26g Protein; 10g Carbohydrate; 1g Dietary Fiber; 227mg Cholesterol;
656mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5
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!

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:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

Notice:
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 Kaylin-

I've been a subscriber for a long time and am never disappointed in your e-zine.
Could you ask your readers to send Weight Watcher recipes. Thank you so much,

Pam

I would like to make and can for later use some homemade pie filling. (Peach,
Apple, or whatever fruit). Would you please help me with this. Apples are in now
and I would love to make my own. Thanks.

Debbie

I recently saw a recipe in a magazine (can't recall which one) that had a recipe
that called for apples, caramels, and phyllo dough. Does anyone have that
recipe? I hope someone does because it sounded soooo good! Thanks!

D. Powell

For the lady looking for Queso recipes.

I live in Texas and we live on Queso. One popular and easy method is to use
Velveeta cheese. Some people throw in a can of "Rotel tomatoes" and some add
browned ground beef or crumbled sausage. You can do an entire loaf in the
crock pot--stir it frequently. Or you can heat it in the microwave--for smaller
portions.

Enjoy. Also, heat your chips---they taste better that way and they are crispy.

Linda Read            lindaread_456@hotmail.com

Sweet and Sour Chicken With Lemon

The author writes: this recipe is for sweet and sour chicken but you can
substitute pork tenderloin or lean beef for the chicken. If time is short, you can
use commercial sweet and sour sauces that are available in the Asian food
section of your supermarket.

Chicken Bits:
* 2 pounds skinned, de-boned chicken, cut into bite-sized pieces
* 1 cup all-purpose flour
* A little fresh ground black pepper, ground ginger and garlic powder to season
flour (not a lot)
* 1/2 cup milk
* 2 eggs
* Vegetable oil

Vegetables:
* 1 green bell pepper, washed, seeded and cut into 1/2-inch square bits
* 1 red bell pepper, washed, seeded and cut into 1/2-inch square bits
* 1 large yellow onion, skinned, root end removed, cut into 1/2-inch bits
* 2 medium carrots, peeled and trimmed, slice thinly on the diagonal
* 1 20-ounce can pineapple chunks in juice (no added sweeteners)

Sweet and Sour Sauce:
* 1/2 cup reserved pineapple juice
* 1 cup water
* 1/4 cup granulated sugar
* 1/4 cup red wine vinegar
* 3 tablespoons lemon juice
* 4 - 6 drops red food coloring
* 2 rounded tablespoons corn starch mixed in enough cold water to make a
slurry

Directions for Making Chicken Bits
When cutting the chicken into bite-sized pieces, remove any fat, gristle or
connective tissue. If the chicken is soft-frozen or almost thawed it is easier to
cut. In small frying pan, add 1/2-inch vegetable oil. Heat to deep-frying
temperature. In a bowl mix eggs and milk. Beat until well combined. Place flour
and seasonings in a shallow bowl and mix. Dunk pieces of chicken in the egg
and milk mixture. Allow excess to drain. Dredge the chicken pieces in the flour
coating thoroughly. Here is your chance to practice with your chop sticks and
keep the flour off from your fingers. Drop pieces into the hot oil and fry until deep
golden brown. Turn as necessary to cook evenly on all sides. When golden
brown, remove to paper towel covered plate to drain. Repeat until all chicken
pieces are cooked. Set aside until assembly.

Directions for Making Sweet and Sour Sauce
Place pineapple and water in sauce pan. Heat over low flame. Slowly add sugar
while stirring. When sugar has dissolved, slowly add the vinegar and the lemon
juice while stirring. Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened. Add food coloring (a couple drops at first and then
adjust until you have the red color you like) and stir well to mix. Continue to heat
and stir until almost a syrup. Remove from heat and set aside.
Note: You will be judging the thickness of the sauce while it is hot. It will thicken
considerably when it is set aside and cools. Later, when added to the vegetables,
the moisture from the vegetables will thin the sauce quite a bit.

Directions for Assembling Completed Dish
Add a little vegetable oil to a large frying pan or wok. Bring to frying temperature
over medium heat. Add vegetables (but not the pineapple) and cook, stirring
frequently, until onions begin to caramelize. Add sweet and sour sauce and
continue cooking and stirring until vegetable are bite tender and sauce has
re-thickened and clings to the vegetables. Add pineapple and chicken bits and
fold into the vegetables and sauce. Simmer until heated through. Serve.

Most home-made sweet and sour sauces are made with brown sugar and the
sauce has the distinctive coffee color of the molasses in the brown sugar. This
recipe produces a red sweet and sour sauce that looks just like the Chinese
restaurant take-out food but we think that it tastes a lot better.

Jack            jpoulter@islandnet.com

This is for Dorothy. My mother made this years ago (back in the 70s) for a church
group one evening, and it was a big hit!

Cranberry Cake with Butter Sauce

2 cups all-purpose flour
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon lemon zest (no white part)
2 cups fresh cranberries

Mix together all ingredients. Bake in a 13 x 9-inch pan at 400 degrees F for 40
minutes. Serve warm with Butter Sauce.

Butter sauce

1/2 cup butter
3 tablespoons flour
1 cup granulated sugar
3/4 to 1 1/2 cups cream

Melt butter in a saucepan, then blend in flour and sugar. Stir over medium heat for
one minute. Stir in saucepan over medium heat for one minute. Add cream.
Continue to cook until thick.

Best of luck

Barbara Steele            info@brooksandmedlock.com

Myra, here is one recipe for Chinese meatballs.

Bok Choy With Mammoth Chinese Meatballs (Meat)

1 1/2 lb. ground or turkey or chicken
1 teaspoon salt
2 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
2 teaspoon vegetable oil
Oil for frying
1/2 cup water
1 teaspoon soy sauce
2 cups water
1 lb. bok choy
1/2 teaspoon salt
4 to 5 tablespoons oil for frying
cooked rice or noodles

In a bowl combine the turkey or chicken, salt, soy sauce, corn starch, sugar and
2 tablespoons oil. Mix to combine. Shape the mixture into tennis-ball size
meatballs (will make about 4 meatballs). Place the oil for frying in a skillet, heat it
and then pan fry each meatball for about 3 minutes. The outside of meatball will
be brown (note: the inside should NOT be cooked.) Place meatballs in a large
pot. Add 1/2 cup water and 1 teaspoon soy sauce. Cook for 15 minutes. While
the meat balls are cooking boil. Boil 2 cups water in a pot. Add the boy choy.
Cook for 2-3 minutes until vegetable is tender. Add the cooked bok choy to
meatballs with sauce. Add 1/2 teaspoon salt. Mix together. Cook for 2 minutes
and serve over rice or noodles.

Lisa          truleelee@msn.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.