Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 191, October 19, 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 *

Homemade Cheese Whiz

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds American Cheese -- (like Velveeta)
13 ounces Evaporated Milk
1 tablespoon Butter or Margarine
2 Egg yolks -- beaten
1 tablespoon Flour

Cube cheese, and set aside. In a double boiler, melt butter and add cheese.
When softened, add egg yolks, milk and flour, and stir with a wire whisk to blend well.
Cook till thick. Store in a covered air tight container in the refrigerator for up to 30 days.

*This may be used in any recipe calling for jar cheese, such as Cheese Whiz or
alone as a dip for nachos.

**Serving Suggestion: Heat 1 cup Homemade Cheese Whiz, 1 can refried beans
and 1/2 cup salsa together to make a hearty dip for Tortilla Chips. (add jalapeño
peppers if desired).

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

Per Serving (excluding unknown items): 69 Calories; 5g Fat (71.4% calories from
fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 214mg
Sodium.

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

*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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Hello!

I'm looking for recipes for Croissants - plain or what have you. I prefer tried, tested
and true recipes! Thank you in advance!

Amber

I have four boys who play sports. I need some quick, maybe even crock pot
recipes that can be put on in the morning and ready after school. Two of the
boys are very picky eaters.... any suggestions?

Jeanne

My husband loves the Girl Scout cookies (Caramel de Lites) but no one else
makes them. Does anyone have a recipe for them?

Teresa

Being from Texas, I enjoy a good bowl of homemade chili, only during the winter
months. I saw a lot of suggestions on what the serve the chili on top of, but don't
forget about Fritos. I wasn't sure if that was a regional thing or what, but we call
it Frito Pie or Chili Pie. No need to heat it up, just put some Fritos in a bowl and
top with the chili and cheese, onions, or whatever you top your chili with. Serve
with some corn or green beans and you have a VERY simple, yummy meal. My
kids love this and look forward to it every year! It is really good with the big
Fritos, although the small sizes work well too.

Lori        lsmith@fulbright.com

This is for Becky who is looking for a lost meatloaf recipe using Open Pit BBQ
sauce. I found this recipe online, not sure if it's the same one you are looking for
but thought I would give it a try.

WESTERN MEAT LOAF

2 to 2 1/2 lb. ground chuck
2 eggs
3 tbsp. Open Pit barbecue sauce
1/2 pkg. onion soup mix (shake envelope before using)
1 tsp. salt & pepper to taste
1 tbsp. oregano
1 to 1 1/2 cup crushed saltines

Mix all ingredients well with fork. Knead with hands. Form into large ball and
pack firmly. Shape into loaf, put in oven-proof skillet or 9 x 12 pan. Cover and
bake at 400 degrees for 1 hour. Sprinkle a little extra oregano on top of loaf and
squeeze a swirl of ketchup on top. Bake uncovered 5 to 10 minutes until brown
on top. Serves 6.

WESTERN MEAT LOAF SAUCE

1/2 cup Heinz ketchup
2 tbsp. Vlasic pickle relish
2 tbsp. sugar

Mix. Chill and serve with meat loaf. Taste like homemade chili sauce.

Carrie Davis           carried@xmission.com

Angie was looking for this: I don't know if it exactly like Longhorn's, though. I got
this recipe from The View.

Watermelon Margarita

2 oz. watermelon juice
1 ½ oz. premium white tequila
½ oz. triple sec (see note)
½ oz. lime juice
1 tsp. super fine sugar

Shake all ingredients and serve in a low glass with ice or margarita glass (or can
be blended for a frozen margarita). Garnish rim of glass with sugar and a small
umbrella.

Note: Triple sec is a strong, clear orange-flavored liqueur. It is sweet, but not
cloying. In addition to the generic brand Triple Sec, Curaçao, Cointreau, and
Grand Marnier are also triple secs. While triple sec usually would mean "triple
dry", it here means "triple distilled". One generic brand is De Kuyper Triple Sec
(image of bottle to the left).

Lisa          truleelee@msn.com

This is for Sandy who is looking for a recipe for egg rolls.

I have a recipe that I use but I don't use exact measurements. Everything is
based on your personal tastes. I buy the wrappers at a local Asian market. I think
they come in packages of 25. I usually buy two packages and we have these as
a main course with brown or white rice. (4-5 egg rolls per person) Just ask for
lumpia or egg roll wrappers. I purchase them frozen and then thaw out the day I
need them.

For meat:
1 lb. ground pork (I usually use 2 lbs. just because my husband is a meat lover)
green onions
soy sauce
ground ginger
black pepper

First, brown 1 lb. ground pork. Once you see that it is no longer pink, add
chopped green onions, ground ginger, soy sauce and black pepper. Let
everything cook until the pork is completely browned and a bit crispy. Set this
aside to cool.

For veggies:
1-2 lbs. beans sprouts
4-5 shredded carrots
1 shredded green cabbage

Place all the veggies in a big bowl in equal amounts. Add the meat mixture and
toss everything together. Depending on how much of the veggies you use, you
could stretch this to make more egg rolls for large parties.

Open the package of wrappers and set on a work surface. Make sure to have a
large platter, moist towel, and a small cup of water near by. Once you get the
hang of it, you can show family members and they can help fill and roll. My kids
love doing this part.

Place a wrapper in front of you with the corners pointed North, south, east, west
(like a diamond) You have to be very careful when separating them because they
are paper thin.

Spoon some of the veggie mixture onto the wrapper. Fold bottom corner up over
filling, next bring in each corner from the right and left. Roll up and add some
water with the tip of your finger to the top tip to seal the wrapper shut. (There may
be a diagram of instructions on the back of the wrapper package).

As you make the egg rolls make sure you place them on the platter with the
moist towel on top. Do not let them dry out.

Once you've used all the wrappers and/or filling, you can put them in freezer bags
for later or heat up oil in a large pan or deep fryer.

Tear off a tiny piece of wrapper and drop it into the oil. As soon as it floats to the
surface the oil is hot enough. Start adding the egg rolls to the oil in batches. Be
sure to keep a close eye and have tongs and a platter with paper towels ready to
absorb extra oil. They will brown very quickly. Serve warm.

Provide soy sauce, teriyaki sauce, or sweet and sour sauce for dipping.

NOTE: I usually make several batches in the weeks leading up to a party or
event. On the day of the event, I thaw them out and just before guests arrive all I
need to do is deep fry them. I also like to make the dipping sauces in advance
and have them ready. Enjoy!

LenaJuarez@wmconnect.com

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