Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 184, October 7, 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 *

Grandma's Baked Beans

Recipe By : Real Food for Real People
Serving Size : 12          Preparation Time :0:00
Categories : Beef                       Legumes
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean Ground Beef
1 pound Bacon Pieces, reduced fat -- cut into small piece
1 large Onion -- chopped
1 medium Green Bell Pepper -- minced
1/2 cup Brown Sugar -- or Splenda
2/3 cup Catsup
1 tablespoon Prepared Mustard
4 cups Pork and Beans -- un-drained
2 cups Red Beans -- rinsed and drained
2 cups Kidney Beans -- rinsed and drained

Brown ground beef, onion, green bell pepper, and bacon together in bottom of
Dutch oven. When meat is brown, drain off excess grease. Add all remaining
ingredients, cover, and simmer 30 - 60 minutes, stirring occasionally.


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

Per Serving (excluding unknown items): 599 Calories; 18g Fat (27.3% calories
from fat); 42g Protein; 65g Carbohydrate; 20g Dietary Fiber; 61mg Cholesterol;
1918mg Sodium.

Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2
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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Hi!

I really enjoy getting RF4RP everyday! My sister is putting on a luau for some
friends of hers that are getting married. She is looking for tropical dessert recipes
that are like finger foods. I'm also looking for a recipe for Nieman Marcus
cookies. Any help would be greatly appreciated! An Avid Reader,

Karen

I'm looking for a recipe for a "Hawaiian Breakfast Pizza"  Uses pineapple in place
of sausage, bacon, or ham. Thanks.

Cheryl

Hello,

I would like to find a recipe for a artichoke and spinach dip like the one served at
the Olive Garden. Also what is the proper way to cook artichokes?

I have found so many good, easy recipes which are just my speed. I live alone
and I am no longer wanting to spend my day in the kitchen. And it is nice to
know someone liked them enough to pass them on. Unfortunately there is no
way I can try all of them so I copy the ones I want to a new email, then print
them. This year I am going to make one new recipe every week.

Donna

This for Lila in NY who wanted a white roll recipe. I got this recipe from the
Prepared Chef web site. I tried them last week and they are great.

Michelle            Rhemak@aol.com

American Hamburger Buns

You can make hamburger buns or sandwich rolls from any mix or recipe. This is
a little richer than most with milk instead of water. It makes a soft, delectable roll
that your family will find irresistible. Be warned though: Once you've served
burgers on fresh-baked buns, your family will never let you use store buns again.

5 1/2 cups plus of high gluten bread flour, divided
1 seven-gram packet instant yeast or two teaspoons
2 tablespoons sugar
1 tablespoon salt
1 teaspoon dough conditioner
2 cups milk
1 egg, warmed to room temperature
4 tablespoons butter, melted and slightly cooled

Note: Warm the egg to room to temperature by placing the unbroken egg in a cup
of warm water for ten minutes.

1. Place about one cup of flour in the bowl of your stand-type mixer equipped with
a dough hook. Heat the milk in the microwave to 105 degrees. Add the yeast and
milk to the flour. Mix with the dough hook for 30 seconds or until the yeast is
dissolved and the ingredients begin to combine.

2. Add the rest of the 5 1/2 cups of flour, the sugar, salt, dough conditioner,
melted butter, and egg and continue mixing at a medium speed for at least four
minutes. (It is important that the dough be mixed for at least four minutes to
develop the gluten.) The dough should clear the sides of the bowl but stick to the
bottom. The dough should be soft but just dry enough that it can be handled
without being too sticky. If you feel that the dough is too moist, add one or two
tablespoons of additional flour. (With our flour and kitchen conditions, we need to
add four additional tablespoons of flour to get the right
consistency.) Once the dough is mixed, move the dough to a large greased bowl,
turn once to coat both sides, and cover with plastic wrap. Let stand until the
dough is doubled and very puffy. Depending on how warm your kitchen is, that
may take an hour to an hour and one-half.

3. Grease two large (or one large and one small) baking sheets and sprinkle the
sheets with cornmeal. Once the dough has risen, deflate it and divide the dough
into eighteen equal pieces with a sharp knife (or scale the pieces at 3 ounces
each on your kitchen scales). Form smooth round balls by pulling the dough
around the center and pinching the seams together on the bottom of the roll.
Place them on the greased sheet allowing room for them to expand. (We place
them in three rows of four buns on a 12-inch by 19-inch baking sheet.)

4. Gently press the balls into flat discs with your hand. The dough will tend to
spring back. Allow the dough to relax a few moments and then press again.
You may need to repeat the process again until you have discs that are 3 1/2 to
4 inches in diameter and 1/2 to 3/4-inches thick.


5. If you would like, lightly dust the tops with flour (we use a screen or strainer to
distribute the flour). Cover the rolls lightly with plastic and allow to rise until
doubled and puffy--about an hour. Let them rise completely for soft, light buns.

6. If you prefer, you can top your rolls with sesame seeds or poppy seeds. To do
so, instead of dusting the tops with flour, mix one egg with one tablespoon water
in a cup. Whisk well. After the rolls have risen and just before baking, gently
brush the egg wash on the rolls with a pastry brush. Sprinkle the seeds onto the
tops of the rolls; the egg wash will hold them in place.

7. In an oven preheated to 375 degrees, bake the rolls for 15 to 20 minutes or
until the tops are a rich golden brown and the interior of the bun is 190 degrees. If
you are baking both sheets at once, switch the top sheet with the bottom sheet
half way through the baking so that the buns will bake evenly.
Immediately remove the rolls to a wire rack to cool.

Deirdre asked for recipe ideas for her son who "hates eating breakfast in the
mornings".

We don't know the age of the boy in question, however, she could always ask her
son, the night before, what he would like for breakfast. (Some people eat cereal
for an evening meal, so a meat or peanut butter and banana sandwich might be
acceptable for breakfast.) We also don't know the boy's current eating habits.

As a child grows older, a parent can explain the importance of eating breakfast,
and can set a good example by eating it, too. School children who do not eat
breakfast have been shown to have difficulties with learning, so it is wise to
develop good eating habits early.

Here is a recipe for granola bars that might appeal:

Granola bars (aka Chewy Oatmeal Bars)

2 1/4 cups quick or old fashioned oats
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla
5 tablespoons softened margarine
1/4 cup honey
1/4 cup brown sugar
1 cup additions

Additions can be any combination of: raisins, dates, cranberries, chocolate
chips, sunflower seeds, chopped nuts, butterscotch chips, etc.

Preheat oven to 325. Grease an 8x8 pan. Combine all ingredients.
Mix well. Press mixture into pan. (I use a piece of wax paper on top and press it
in good and compact) Bake 18 to 22 minutes or until golden brown. Cool 10 min.
then cut into bars. Cool completely before serving.

Can be doubled for 9 x 13 pan.

Jack Poulter On an Island in the Pacific          jpoulter@islandnet.com

For Dierdre, who's looking for foods for her son who hates breakfast. When my
twin sons were little, I used to give them nourishing non-breakfast-type things:
oatmeal cookies, a little box of raisins, carrot-zucchini loaf cake, yogurt with
fresh fruit and a little honey drizzled over. The cake and cookies you can make
ahead, freeze, and microwave. You can hide a lot of nourishing stuff in either.
They also liked eggs occasionally, so I tried to make that fun -- hardboiled eggs
for them to peel, or what they called animal eggs. To make this, use an
animal-shaped cookie cutter on a slice of bread... put the "outline" in a heated
buttered skillet... break an egg into it, cook, and flip. In the last minute of
cooking, toast the animal cutout on both sides in the skillet. Hope this helps.

Molly in CT                 Mollcat20@aol.com

Don asked Olive Garden's Minestrone Soup. By Googling, I found the following
Copycat recipe which hopefully will be what he's looking for.

Janet in California            warnelee@pacbell.net

Olive Garden’s Minestrone Soup
This is a wonderfully hearty soup that is pretty close to Olive Garden’s.

10 Servings
3 hours, 20 minutes (20 minutes prep time)

1 C finely minced celery
1 C finely minced onions
1 C finely minced carrots
¼ C butter
½ C garbanzo beans
½ C kidney beans
½ C dried whole peas
½ C white pea beans
¾ C sliced carrots
¾ C coarsely chopped onions
¾ C sliced celery
¾ C chopped bell peppers
½ C rice or barley
1 C macaroni
2 T minced parsley
1 tsp oregano
1 tsp soy sauce
Pepper
Parmesan cheese.

Slowly sauté finely minced onion, celery and carrot in butter until very brown.
Add peas and beans and about 3-quarts of water. Cook slowly until beans are
almost done (check the garbanzos, they will take the longest), about 2 to 2-1/2
hours. Add the remaining vegetables, rice and spices and more water if
necessary and cook for another hour. About 20 minutes before serving, add the
macaroni and more water if needed. Ladle into bowls and sprinkle with
Parmesan cheese. Serve with crusty garlic bread.

Variations:
Add 2 Italian recipe cans diced tomatoes;
Use vegetable broth rather than water, or use a combination;
Use canned beans, i.e., chickpeas, light or dark kidney beans, canned green
beans;
Add ½ tsp thyme.

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