Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 188, October 14, 2005        

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

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Real Food for Real People presents: Bandana Fund Raisers and more! (a recipe collection!) Awesome new fund raising idea that keeps 100% of the profits with your school or organization!  Don't need a fund raiser?  Use the same mixes that you make yourself for gifts or decorations for your next bridal shower, wedding reception, conference, or any kind of event!  includes New Flavor Shakes Mix & Sports Drink Shakes Mix recipes- add to 20 oz. water bottles! AVAILABLE NOW! See this amazing mix recipe collection now at: http://www.realfood4realpeople.com/bandana.htm

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Buttery Pan Rolls

Recipe By : Real Food for Real People
Serving Size : 12          Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Yeast
1/4 cup Honey
4 1/2 cups Flour
10 tablespoons Butter or margarine -- melted
1 cup Warm Milk
1/2 cup warm water
1/4 cup honey
1 teaspoon Salt
1 Egg

In large bowl, dissolve yeast into water and honey. Let stand until bubbly (15
minutes). Stir together 2 cups of flour, honey, salt, yeast mixture, milk, and 6 T.
of the butter or margarine. Blend 3 to 5 minutes. Gradually add remaining 2-1/2
cups flour. Cover. Let rise in a warm place until doubled (45 min.).
Pour remaining butter or margarine into a 9 x 13 inch baking pan and coat
bottom. Drop batter by spoonfuls into pan and turn each one to coat with butter
or margarine. Let rise for 30 minutes. Bake at 425 degrees F for 12 - 17
minutes, or until golden brown.


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

Per Serving (excluding unknown items): 322 Calories; 11g Fat (31.0% calories
from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol;
293mg Sodium.

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

I am looking for a recipe for piccalilli using green tomatoes. Also does anyone
have a recipe for ripe tomatoes with a rice filling. You scoop the tomato out fill
and bake. I would appreciate any held I can get. Thank you so much.

Fran, Pa.
 

Does anyone have a recipe for peanut butter dressing for salads? I had this at a
restaurant that is now out of business. It was the best dressing I've ever eaten. It
was the consistency of a thousand island dressing but with a peanut butter base.
Love this site!

Teri

I love Bananas Foster and I am looking for a recipe for it. So if anyone has a
recipe PLEASE help me out! Thanks a million!

Lisette

This is for Heidi who wanted a beanless chili recipe.

1 lb. ground beef
minced onion and garlic to your taste (I usually use a med. onion and 4 or 5
cloves garlic)
1 can Rotel tomatoes and 1 Rotel tomato can of V-8 or tomato juice
or 1 (15 1/2 oz) can diced tomatoes
chili powder to taste if using regular tomatoes
salt and pepper to taste
macaroni, noodles, or broken spaghetti in place of the beans

Brown the ground beef with the onion and garlic then add the tomatoes, juice,
and spices. A little brown sugar will bring out the taste of the chili and cut the
acid of the tomatoes but how much depends on if you like a sweet taste to your
chili or not. When the taste is to your liking (the spices and sugar) add cooked
pasta and warm through or bring to a boil and add uncooked pasta, cooking until
pasta is done. Mom used to fix chili like this all the time when we were out of
beans and I still like it this way. You could also use chunks of beef instead of
ground beef.

Anna         granma@harlannet.com

Sue,

I found this recipe a few years ago on the internet. I use this recipe for bread
bowls, cinnamon rolls, calzones, pizza crust, fancy rolls, you name it I've used it.
Oh, and it freezes like a dream!!! Rhodes frozen dough doesn't have anything on
this wonderful dough! For the life of me, I can not find the website anymore to
give credit where credit is due, but the lady that I got this from is named Deb
Vaughn.

"THE-WHITER-THE-BREAD-THE-SOONER-YOU'RE-DEAD" BREAD
By Deb Vaughn
Don't lecture me or smack my hand with a cyber-spoon. This still makes the
best, lightest bread. If my grandparents all lived to be well over 90 years old and
ate white bread, I figure I'll beat the odds too.

Mix and let proof:
3 Tbsp yeast
1 cup warm water
1/4 cup sugar
ADD and stir well:
1 can evaporated milk, plus that can of warm water
1/4 cup melted butter
1 1/2 Tbsp salt.
Scrape mixture into a large stand mixer like a Kitchen Aid.

With mixer on medium speed, begin adding flour, a cupful at a time, until dough
is thick, smooth and elastic, up to a total of 11-12 cups. Scrape dough out of
bowl onto a large floured surface. Knead about 5 minutes with your hands, then
place dough in a greased bowl. Turn dough to be sure the top is greased, cover
with a cloth and let rise. Punch dough down once when doubled in size. After
second rise, knead into loaves on a floured surface and allow to rise in oiled
pans. Bake at 425 for 30 minutes. Makes 3 huge or 4 large loaves.

Jess Jordan      jessjjordan@direcway.com

Dave looking for Italian Butter Recipe

Not sure if this is what you are looking for but what I know of as Italian Butter is
actually olive oil (extra virgin tastes the best) with seasonings added.

There are different ways to do this and you should experiment to find out which
you like best.

Option A – keep seasonings dry, and when you are ready to serve put the
seasonings in a shallow bowl and add the olive oil

Option B – get an oil bottle and put seasonings in bottle with olive oil and let
flavors fuse together. This is my preferred option, the taste is so much better.

Possible seasonings:

Garlic (minced or powder if using option A, or whole cloves or slices if using
option B)
Parsley
Basil
Rosemary
Thyme
Oregano
Ground pepper
Crushed red pepper flakes
Kosher salt

You need to try different combinations to figure out what works best for you! If you
are trying to do this last minute you can always just buy the premixed Italian
seasoning, add garlic, salt and pepper rather than buying all the individual spices.

Sarah in FL     sarah.graham@earthlink.net

For Dave.

Italian Butter

"If you are looking for a Italian bread dip, try this. It makes a spectacular bread
dip, suitable for any occasion. Double or triple the recipe to make enough for a
crowd. Serve with warm Italian or French bread." -- Ginger (author).

Original recipe yield: 0.5 cup.

1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
1/4 cup extra virgin olive oil

1. Using a spice or coffee grinder, grind together red and black peppers, dried
herbs, garlic powder, minced garlic, and salt.
2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of
olive oil on top, and serve. Store remaining mixture in an air-tight container.

Jack Poulter             jpoulter@islandnet.com

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