Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 190, October 18, 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 *

Herbed Biscuits

Recipe By : Real Food for Real People
Serving Size : 6     Preparation Time :0:00
Categories : Breads                       Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Buttermilk Baking Mix -- *see recipe below
1/4 cup Water
1/4 cup Whipping Cream, light -- or Rice Milk
2 tablespoons Dill -- fresh, minced
2 teaspoons Rosemary -- fresh, minced
1 teaspoon Sugar

Heat oven to 450 degrees F. Combine biscuit mix, water, cream, dill, rosemary
and sugar in medium bowl. Mix to form soft dough. Turn onto lightly floured board.
With hands, shape to a 7-inch circle. Cut biscuits with 3-inch biscuit cutter,
re-forming and cutting scraps. Arrange on ungreased baking sheet, spacing 2
inches apart. Bake until golden, 8-10 minutes.

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

Per Serving (excluding unknown items): 196 Calories; 9g Fat (38.7% calories
from fat); 3g Protein; 27g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol;
474mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook *

Best Buttermilk Biscuit Mix

Recipe By : Real Food for Real People
Serving Size : 48         Preparation Time :0:00
Categories : Breads                       Mixes
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups Flour
1 cup Cake Flour
1 cup Buttermilk, dried -- powder
4 teaspoons Salt
4 teaspoons Sugar
4 Tablespoons Double-acting baking powder
4 teaspoons Baking Soda
1 1/2 cups Vegetable Shortening
1/2 cup Unsalted butter

Place flours, buttermilk powder, salt, sugar, baking powder and baking soda in a
large bowl. Use a wire whisk to combine dry ingredients, then cut in the
shortening and butter with butter knives or a pastry blender, to form a coarse,
crumbly mixture. You can also do this in a large food processor- do it in two half
batches- pulsing the processor to cut the fat into the flour. Store mixture in large
zip baggies in the freezer for up to three months.

To make biscuits:
3 cups Biscuit Mix
3/4 - 1 cup Ice Water

Preheat oven to 425 degrees F. Place three cups of biscuit mix in a medium
sized bowl. Make a 'well' in the center and stir in almost all of the ice water if
required. Gently knead on a lightly floured beard about 8 times- do not overwork
dough. Roll or pat out to a thickness of 1/2 inch. Cut into rounds between 2 and
2 1/2 inches across, making certain you don't twist the biscuit cutter around as
you cut the biscuits, or the biscuits will topple as they bake. Place on
ungreased cookie sheet and bake until lightly golden brown, about 10-12
minutes. Serve hot. These can also be patted into an 8 inch square baking pan
or a 9 inch cast iron. Bake until golden, then cut into squares.

**To give as a gift, place a 6-8 ounce jar of jam or honey on top of a folded paper
towel in the bottom of a wide mouth quart jar. Cover this with 3 cups of biscuit
mix and place seal on the jar.

Decorate the jar as desired, and attach the instructions for baking which are
above. Be sure to mention that this should be refrigerated until it is used, but not
frozen, as the jam/honey jar may break. (If you cannot sanitize the jam/honey jar
to your satisfaction before placing into the quart jar, it may be wrapped in plastic
wrap to reduce contact between the jar and the mix).

Source: "Real Food for Real People presents: Gifts & Mixes"
Copyright: "(C)1999-2003, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 9g Fat (48.7% calories
from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;
418mg Sodium.

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

NOTES : For more FREE recipes, send a blank email to:
vol3@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

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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!

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Kaylin,

I know there are several different recipes out there for "dump" cakes where you
use canned fruits and boxed cake mixes to make VERY delicious cakes. I
would appreciate it if you could have your readers send in as many different kinds
as possible so we could try them all! Thanks in advance!

Wanda

Hi,

When I was a kid my mother used to make a casserole that contained ground
beef, kidney beans, and potatoes plus some other ingredients that I don't
remember. Does anyone know of a similar recipe? Thank you.

Sue

Hi all!

I am in charge of making dinners for a group of people once a month (about 30
people) in a place where we don't have much in the way of cooking facilities. This
means things need to stay VERY simple, like crock pot meals, etc., as well as
being economical and simple to serve. Please, please, please help me out with
ideas for this! Thank you in advance!

Tanya

This is for Sandy who was looking for an egg roll recipe. This recipe came from
The Easy Way To Chinese Cooking by Beverly Lee

Michelle           Rhemak@aol.com

Egg Rolls

1 lb. Chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to drain further. Parboil shrimp
and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots.
Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and
seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.
When skin turns light golden brown, remove from oil and drain. (At this point
restaurants refrigerate them and finish the cooking process as needed.)
When cool, drop again into hot oil and fry until golden brown. Makes 10.

The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as anything
overcooked becomes dry) and the outside will be crisp.

Hi Kaylin,

Here's a great recipe for Baked Pork Spring Rolls for Sandy. These are actually
really easy to make and just delicious. What makes it a real bonus is that
they're baked and not fried. You could also use any meat or seafood for the filling
in place of the ground pork. For the cabbage and carrot I use pre-shredded
coleslaw mix. They can be a bit tough to turn over partway through the cooking
because sometimes they stick a bit, but it's not that bad. They still taste great! I
haven't tried it yet, but you might even try baking them on parchment paper.
Enjoy!

Amy              alampert@aol.com

Baked Pork Spring Rolls

1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chili garlic sauce
Few shakes soy sauce
1 tablespoon water
12 (7 inch square) egg roll wrappers
4 teaspoons vegetable oil

Preheat oven to 425 degrees F (220 degrees C). Place pork in a medium
saucepan. Cook over medium high heat until evenly brown. Remove from heat
and drain. In a medium bowl, mix together pork, cabbage, carrot, green onions,
cilantro, sesame oil, oyster sauce, ginger, soy sauce, garlic and chile sauce.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll
wrappers. Roll wrappers around the mixture, folding edges inward to close.
Moisten fingers in the water, and brush wrapper seams to seal. Arrange spring
rolls in a single layer on a medium baking sheet sprayed lightly with Pam. Brush
with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly
browned. For crispier spring rolls, turn after 10 minutes and brush with oil again.

Requested by Sandy. I hope you enjoy this. It looks long and complicated but it
truly isn't. We were taught to make these in a MOPS Cooking Class a few years
ago and turned out GREAT. Makes enough to freeze some for later too. I've also
included the Sweet & Sour sauce recipe.

Martie           hawkcomom@bellsouth.net

1 small head cabbage
3 small onions, chopped
2 carrots, peeled and grated
1 lb. ground pork or shrimp
2 tbsp. vegetable oil
salt and pepper to taste
1/4 to 1/2 cube bouillon
1/4 tsp. ginger
1/2 tsp. garlic powder or 2 cloves fresh garlic
1 pkg. bean sprouts
3 eggs - 1 beaten in a separate bowl
3 pkg. spring roll wrappers (24 each pkg.)
1 tsp. sesame oil

Heat wok or large non-stick frying pan over medium heat. Once hot, add
approximately 2 tbsp. oil. Saute' onions 1-2 minutes. Add cabbage, cooking over
high heat until soft - approximately 10 minutes. Remove from pan.

Brown the meat adding bouillon powder. Add salt and pepper. Add carrots and
sprouts to the mixture and stir about 1 minute. Remove from heat. Add ginger
and garlic and mix well. Remove from pan adding to the first mixture and mix
well.

Heat pan over medium heat until hot. While heating pan, begin to squeeze liquid
from mixture. There will be quite a bit of liquid.

Fill pan 1/3 to 1/2 full of oil. Let heat over low. After the liquid is totally squeezed
out of mixture, place back into the large bowl. Add two raw eggs and sesame oil.
Stir well.

In small bowl, beat one egg well and use this to brush along the edges of the
spring roll wrapper to seal.

TO FILL AND ROLL:

1. Lay a wrapper out flat with one corner pointing to yourself.
2. Spoon approximately 2 tsp. mixture across the bottom portion of the wrapper.
3. Fold and roll, keeping it all tightly tucked (to keep all the air out) to a triangle
shape.
4. Fold left and right corners over roll.
5. Brush the egg up and around the edges, then roll and close the spring roll
tightly.
6. Add the rolls to the hot oil. Turn the rolls occasionally. They are done when
they float to the top.

HOW TO FREEZE and Reheat egg rolls:

Please in a single layer on a cookie sheet and put in freezer for approximately 45
minutes. At this point you can stack, wrap or place in zip lock bag and store in
freezer.

When you are ready to cook the egg rolls, DO NOT THAW. Take them directly
from the freezer to the pan of hot oil. If you don't want the egg rolls to be as
greasy, you can
1. Preheat oven to 400 degrees.
2. Cook the egg rolls in the oil just until they turn yellow.
3. Remove from the oil (you may also freeze them at this point).
4. Finish cooking in the oven for about 20 minutes.

SWEET & SOUR SAUCE

1 tbsp. cornstarch
3 tbsp. cool water
optional: cooking sherry or dash of chili powder for a little kick

Mix together and set aside.

3 tbsp. white vinegar
1 cup water
1/4 cup sugar
2 tbsp. tomato sauce
1 tbsp red jelly or jam for color
salt and pepper to taste.

Boil water; add sugar and stir until dissolved. Add vinegar and bring back to boil.
Add remaining liquids and boil.

Turn down to low heat. Slowly pour cornstarch mixture into the sauce and whisk
it. Add salt and pepper. When it reaches desired thickness remove from heat and
serve.

I found a restaurant that had a delicious warm to your toes soup. It reminded me
of a stuffed pepper. After many tries I came up with this.

Pepper Pot Soup

1-2 lbs ground beef (leaner is better)
2 cans of diced tomatoes
2 cans of tomato paste
2 green peppers
3 beef bouillon cubes
1 Tbs Oregano
1 tsp Basil
black pepper to taste(1/4-1/2 tsp)
2/3 Cups of rice (Opt.)

Brown ground beef, drain. Put all ingredients in to soup pot, Including beef. Add
Water to the consistency you like your soup, we use very little. Cook until warm,
or rice is tender.

Jane Eckert              janeeeckert@yahoo.com

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(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.