Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 7, Issue 182, October 5, 2005        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Oh, Baby! Cinnamon/Granola Bread Mix

Recipe By : Real Food for Real People
Serving Size : 12         Preparation Time :0:00
Categories : Breadmaker                 Breads
Gifts Mixes                     O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pound Loaf
4 ounces Applesauce -- baby food- 1 jar
2 1/4 cups Whole Wheat Flour
1 1/4 cups Flour
3/4 cup Granola
1/3 cup Dry Milk
4 teaspoons Brown Sugar
3/4 teaspoon Cinnamon
2 1/2 teaspoons Active Dry Yeast

Place applesauce jar in bottom of a quart sized jar. Place yeast in a small zip
baggie, or set aside a pre-packaged envelope of yeast. Mix and place the
remaining ingredients into the quart sized jar, on top of the applesauce. Lay
baggie of yeast on top of mix and apply lid.

To make the bread later, you will need the following ingredients

1 cup Water
4 ounces Applesauce (from baby food jar in jar)
1 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer
of your bread maker. Insert the bread pan into the bread maker, and select
'Whole Wheat', desired crust color, rapid or normal baking cycle and loaf size.
Select desired delay option, and press Start.

Note: Check dough about 5 minutes into mixing cycle. It should have formed a
soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time,
until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time
until it looks firm enough.

Source: "Real Food for Real People presents: More Bread Maker Mixes"
Copyright: "(C) 2000-2003, Kaylin White/Real Food for Real People"

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

Per Serving (excluding unknown items): 192 Calories; 4g Fat (16.4% calories
from fat); 7g Protein; 35g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 16mg
Sodium.

Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2
Fat; 0 Other Carbohydrates.

Serving Ideas : As always, mixes in jars make great gifts! To decorate your jar,
cut a 9 inch circle from your choice of fabric. Center fabric onto jar lid and secure
in place with a rubber band. Tie a raffia or ribbon bow onto lid to cover rubber
band. Attach list of additional ingredients and instructions for completing recipe.
This mix may be stored in a cool, dry place for as long as 6 - 9 months.

Measurements for 1 pound loaf are as follows:
1 jar Applesauce baby food
1 1/2 c WW Flour
3/4 c Flour
1/2 c Granola
1/4 c Dry Milk
1 Tbsp. Brown Sugar
1 1/2 tsp. Active Dry Yeast

2/3 cup Water
3 ounces from Applesauce jar
1 Tbsp. Vegetable Oil

To make a 2 pound loaf, simply double the measurements for 1 pound loaf.

For more Free recipes like this one, send a blank email to:
vol7@realfood4realpeople.com

*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

Please support/visit our sponsors- they make this service possible.

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 and everybody,

Many years ago when I was in college, a friend made caramel popcorn by melting
marshmallows, butter and brown sugar and pouring it over the popped corn. It
was the best caramel corn I've ever eaten. Does anyone have a recipe like this
they can share? Thanks,

Tina

Hi!

I'm addicted to the bonsai burgers at Red Robin restaurants. They have some
sort of teriyaki sauce on them and are divine. Also, if anyone has any
suggestions on how Red Robin makes their freckled lemonade, I'd be eternally
grateful. The lemonade is sweet and has sliced strawberries in it. Thanks!

Melissa

Three Bean and Frank Bake

1 T Vegetable Oil
1 Medium Onion chopped
2 cloves Garlic minced
1 Red Bell Pepper - minced
1 Green Bell Pepper - minced
1 Can (16 oz) Vegetarian Baked Beans
1 Can (16 oz) Butter or Lima Beans - drained
1 Can (16 oz) Kidney Beans - drained
1/2 C Ketchup
1/2 C packed Light Brown Sugar
2 T Vinegar
1 T yellow Mustard
1 Package Beef Franks - cut into coins*

*You may also substitute kielbasa for the hot dogs. Mix everything together in
your crock pot and cook for an hour (on high) or until hot. You may also do this
on top of the stove.

My Aunt makes this for every family picnic. It's a favorite of many.

Joan Heckel          joanheckel_2000@yahoo.com

This is for L.C. who has a supply of hot dogs. This is a recipe that I used to fix a
lot when we still had kids at home.

Fried Potatoes and Hot Dogs

2 or 3 potatoes, peeled and sliced
1 small onion, chopped
Small amount of oil for frying
5 or 6 hot dogs, sliced about 1/2 " thick
5 or 6 eggs, beaten
Salt and pepper to taste
Brown potatoes and onion in oil. Add hot dogs and fry until lightly browned. Add
eggs and stir until set. Salt and pepper to taste.

Shirley from KS             rn_director@yahoo.com

this is for L C, Who has a lot of Beef Hot dogs

Hot Dog Tomato Sauce Over Rice

Slice up one package of hot dogs into rounds
Add one 8 oz can tomato sauce and one can water
Add one diced onion
Cook for about ten minutes til the sauce is thickened
Ladle over steamed rice on each plate

Judy Vega          jvegarn@comcast.net

Hi Kaylin

For L.C. who wanted things to do with hot dogs - one of the quickest, easiest
things to do is roll them up in refrigerated crescent roll dough and bake them
according to the crescent roll baking instructions. Sometimes I split the hot dogs
open a little bit and stuff them with cheese (American, cheddar, whatever you
like) before rolling them in the dough. It's so quick and easy but always really
good. I also like to cut the hot dogs into smaller pieces (usually thirds) and roll
them completely in crescent roll or refrigerated biscuit dough to make little pigs in
blankets (bake them according to the dough instructions). It makes a great
appetizer or snack or even a fun finger food kind of lunch or dinner. I'm not a
mustard fan, but I'm sure you could put some mustard in with the hot dogs when
you roll them. Good luck!

Amy          alampert@aol.com

Hi Kaylin and L.C.

We are always using the cocktail wieners as appetizers in our house. They are
great for football Sunday, or even for a special treat any night of the week.
Regular size hot dogs can be easily substituted. Just cut the hot dogs up into 2
inch sections. Some of my favorite concoctions to use with the hot dogs.

*A mixture of grape jelly and mustard, simmered with the hot dogs, over low heat
for at least a half hour
*A combination of cocktail sauce and whole berry cranberry sauce, same idea as
the one above.
*Unroll refrigerated crescent rolls, cut up into small sections and wrap around the
hotdogs, and bake in the oven until brown.
*Take a package of bacon and cut it into thirds (so each piece of bacon is in
three equal pieces), take the little hot dogs and wrap each with a 1/3 piece of
bacon, secure with a toothpick, and put in a glass baking dish (a cookie sheet
will cause them to burn on the bottom). Once they are all wrapped in bacon and
placed in the dish, sprinkle with brown sugar, and bake until browned and crispy.
**This one is a favorite for our regular football Sunday get-togethers**

I have more recipes, if she is interested.

Angela        gibson_mom@hotmail.com

Please support/visit our sponsors- they make this service possible.
 

 Real Food for Real People FREE ezine needs your help! 
We can continue to offer our free daily ezine only with help from people like you. 
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP. 
       Simply click on the link below to show your support.    Thank you!

http://www.realfood4realpeople.com/donate.htm

Real Food for Real People Directory
 

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(C)1994-2005, Kaylin White/Real Food for Real People. All rights reserved.

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.