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   Volume 7, Issue 177, September 28, 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 *

Pumpkin Bars

Recipe By : Real Food for Real People
Serving Size : 24          Preparation Time :0:00
Categories : Cookies               Desserts
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
2 cups Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon -- ground
1 teaspoon Nutmeg -- ground
1/2 teaspoon Cloves -- ground
1/2 teaspoon Salt
1 cup Vegetable Oil
16 ounces Pumpkin, canned
4 medium Eggs

***FROSTING***
2 cups Powdered Sugar
1/3 cup Butter or Margarine -- softened
1 package Cream Cheese -- (3 oz.), softened
1 tablespoon Milk
1 teaspoon Vanilla

Heat oven to 350 degrees F. Grease 15 x 10 inch jelly roll pan. In large bowl,
blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium
speed. Pour into prepared pan. Bake at 350 degrees F for 25 to 30 minutes or
until toothpick inserted in center comes out clean. Cool.

In small bowl, combine frosting ingredients; beat until smooth. Spread over
cooled bars.

(You can successfully freeze these bars by allowing them to completely cool,
then placing them inside zip baggies, then removing all of the air inside the
baggies, using a drinking straw to suck it out. They are great to freeze in small
baggies for individual servings, but can also be frozen in large baggies for larger
groups.)

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

Per Serving (excluding unknown items): 297 Calories; 16g Fat (47.5% calories
from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol;
203mg Sodium.

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

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Help! I'm looking for a "copycat" recipe for Nutri-Grain bars. I think I saw
something like it posted awhile ago, but I can't find it now. I remember it used a
box of yellow cake mix. Can anyone send in the recipe? Thanks in advance!

Kari

Recently I was served the most wonderful salad that contained the following
ingredients and I was wondering if anyone had the recipe. It had some kind of
leafy greens, sweet onions, mandarin oranges, candied almonds, and some kind
of red wine vinaigrette dressing. It was absolutely delicious. Any ideas please
forward!

MKC3D

Hi,

I am looking for a recipe for an appetizer I had at a wedding. It had a flaky
outside, maybe puff pastry or those long strips of philo dough. It was filled with a
spinach mixture that was mostly spinach. It look like it was made in a long log of
spinach and wrapped with the philo dough and sliced. Each slice had just a bit of
the small outer layer, and a large amount of the spinach. It was oval shaped
about two inches by 1-1/2 inches. Thanks in advance for your help.

Missy
 

Sandwich ideas:

Try different kinds of bread - rye bread, whole wheat (the real kind not the white
stuff with caramel coloring), different kinds of rolls, pita bread, a rolled up tortilla,
sourdough bread, etc.
Homemade bread made with freshly ground whole wheat adds a whole new
dimension to sandwiches if you are use to regular commercial bread.
Try different kinds of mustard, flavored mayonnaises.
Try sliced radish or cucumbers or thinly sliced jicama or peppers or alfalfa
sprouts or other greens or different types of lettuce with whatever meat you put
on the sandwich.
Meatloaf w/tomato and pickles
Ground roast (beef or pork) or chicken mixed with finely diced onion, mayo and
mustard other than the yellow kind
Salmon mixed with mayo, pickle relish and very finely diced onion.
Egg salad
Fried egg sandwich
Humus or humus mixed with couscous to give it more texture
Falafel (buy the mix and make bread sized patties about 3/8 to 1/2 inch thick).
Follow the directions on the box.
Vegetable sandwich - alfalfa sprouts, tomato, radishes, cucumber with shredded
or sliced cheese (not American)
Alfalfa Sprouts and peanut butter (I know this one sounds really weird but my
teenager ate this from the time he was about 3 and will still eat them - he'll be 20
in a little over a month).

Try a Portobello Mushroom sandwich

1 large Portobello mushroom
1 Tbls extra-virgin olive oil
2 Tbls balsamic vinegar
1 clove garlic, minced
Salt and pepper
Kaiser roll
Sliced onion
Sliced tomato
Sliced provolone cheese

Sauce:
1 Tbl mayonnaise
pinch of garlic powder
4 tsp cup finely chopped green olives

Place mushroom and next 4 ingredients in a Ziploc bag and marinate for several
hours. Meanwhile you can prepare condiments for the sandwiches and combine
the mayonnaise, garlic powder and green olives to create a sauce for the
sandwiches. After the mushrooms have marinated, heat grill or broiler and cook
for several minutes per side. Place on roll, top with sauce and add the desired
condiments.

Mary           d_bnight@yahoo.com

This is for Karen, who wanted ideas for sandwiches. My husband came up with
this idea years ago when we had some left-over roast beef. It really wasn't
enough for sandwiches so he put it in the food processor and ground it up. He
put it in a bowl and put some onion and garlic in the processor and ground it up
too. He added it to the meat along with some mayonnaise, salt and pepper to
taste, and some dill weed. It made the tastiest sandwich. I now do the same for
left-over pork, chicken or turkey. I vary the seasonings and my daughter takes it
just plain in a container with crackers for her lunch. She says everyone at work
always wants to know what she has because it smells so good.

Barbara                bjs3018@yahoo.com

PIZZA CRUST WEIRD
By Spike the Grate

2 medium zucchini squash, washed and grated (3-4 cups grated)
2 Tbsp grated onion (optional)
1 egg, beaten
2 Tbsp besan (chickpea – garbanzo bean – flour; get it in the India markets)
1 tsp salt
1/4 cup grated cheese

Mix all ingredients, gradually adding them in the order given. Spray some foil,
and place it on a baking pan, turning up the foil edges to form a small rim.
Spread the zucchini mixture over, and bake at 400 Deg. F. for about a half hour,
until the edges are slightly browned. Spread with the pizza sauce and any
toppings you want, and put it back into the oven for 10 to 15 minutes. For a
large family, double or triple the amounts of zucchini and besan - you won't need
more egg, as it is merely a binder. The beauty of this recipe is the carbohydrate
count. A thin pizza crust calls for 2 cups all-purpose flour, which alone is 180
grams of carbohydrates. The besan flour has a carb count of only 53 grams per
cup – ergo, 6.5 grams for this recipe. The flavor of the zucchini “crust” is quite
bland, unless you want to add spices and/or herbs (which you certainly can), and
will not overwhelm the flavors of any toppings you choose. The down side is that
one should eat it from a plate with a fork, rather than out of hand. My partner
has Type 2 Diabetes, and as long as he watches his carbs, and uses Splenda for
the sweet stuff, he does not need to take medicine for the Diabetes. This may
not work for everybody; we are neither physicians nor dieticians.

Shalom, from Spike the Grate          spikethegrate@hotmail.com

Plum Cake

2 c. self rising flour (or regular flour + 3 tsp. baking powder and 1 tsp. salt)
1 tsp. cinnamon
2 c. sugar
1 tsp. cloves
1 c. Wesson Oil
3 eggs, well beaten
2 small jars plum baby food

Mix all ingredients. Grease and SUGAR Bundt pan. Bake at 350 degrees for 50
- 60 minutes. * Sugar coat pan. Do not flour pan.

Delores Smith            moses543@isp.com

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