Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 195, October 26, 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 *

Clam Chowder

Recipe By : Real Food for Real People
Serving Size : 8   Preparation Time :0:00
Categories : O.A.M.C.                        Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Carrots -- sliced
1 cup Onion -- chopped
1 cup Celery -- chopped
3 cups Potatoes -- chopped
1 can Clams -- minced
1/2 cup Margarine
3/4 cup Flour
1 quart Half and Half
2 teaspoons Salt
1 Tablespoon Sugar
1/2 teaspoon Pepper

Drain juice from clams; pour over vegetables in large pan. Add enough water to
cover vegetables. Simmer about 20 minutes or until tender. Melt margarine in
2 quart saucepan; add flour and blend with wire whisk. Cook 2 minutes. Add
cream and cook, stirring until smooth and desired thickness. Add to undrained
vegetables. Add clams and seasoning. Heat on low for 20 minutes and serve
hot.

(for low fat version, omit cream and use skim milk as well as using low fat
margarine- this version may be a thinner consistency).

Source: "Real Food for Real People Presents: All Time Favorites"
Copyright: "(c)2002, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 371 Calories; 26g Fat (60.9% calories
from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol;
739mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 5
Fat; 0 Other Carbohydrates.

NOTES : For more FREE recipes from this collection, send a blank email to:
vol13@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!

How To Submit A Recipe or Question:
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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.
 

My husband is crazy about the almond cookies that sometimes come with the
fortune cookie (and the bill) at the end of a meal in a Chinese restaurant.
Does anyone have a recipe for those that they would recommend? Thanks!

Glenda Dailey

Your e-zine has been so helpful to me many times and I am here again to ask for
another recipe. I used to go to Avonti Bakery in Lorain, Ohio and they had the
best cookies. I think they were sugar cookies. They were about 1/2 inch thick
and so tender. These were a cut out cookie, so a drop cookie is not the answer.
Every sugar cookie recipe I find says to roll the cookie out to 1/4 inch. To me,
that rules out the cookie I am looking for. If someone has a recipe that will make
this fantastic cookie, I would sure appreciate having it.

Also, I am looking for a carrot cake recipe that uses baby food carrots. It makes
the most moist carrot cake that keeps for quite a while.

I also have a recipe to add for a great, not so expensive dinner. This recipe was
rattled off by a good friend many years ago and I have played with it to make it
mine. Hope you will try it and love it as we do:

1/2 lb ground chuck
3 yellow squash (sliced into half moons)
1 green pepper cut into strips
1 onion sliced
1 can tomatoes (regular or stewed)
1 can mushrooms, juice and all
1-2 cubes beef bouillon
(optional: sliced carrots or celery)
salt, pepper, Italian seasonings
Hot cooked rice

Break up and brown the ground chuck. Drain. ( At this point, I put it in a colander
and rinse it to help remove extra fat) Place back into skillet. Add the rest of the
ingredients and simmer for 10 to 15 minutes until veg's are tender. Serve over hot
rice. Add a crusty bread for sopping up the juices and enjoy the meal. This
should serve 4 people.

Thank you, Kaylin, for your time and your great newsletter. I have saved so many
of your recipes, I may need a new hard drive as I have used so much space. But,
I am not complaining!!

Jackie

I have a trusty Vita Mix that I haven't used much lately, and would like to. Does
anyone have any good recipes to share for this wonderful piece of equipment?

Paige McKay

Theresa,
I found this recipe at recipes.robbiehaf.com/G/75.htm

Caramel deLites™
a.k.a. Samoas® like the Girl Scout's®

Serves: 36 Prep. Time: 0:45

1 box shortbread cookies
6 Tbls. real butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup chocolate chips

-Place each shortbread cookie in cup of a greased muffin tin.
-In 2-quart saucepan over medium-low heat, combine butter, sugar and corn
syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes,
stirring constantly.
-Slowly pour in sweetened condensed milk, stirring constantly.
-Continue cooking over low heat until candy thermometer reaches 220-228
degrees. Remove from heat.
-Stir in vanilla. Beat until creamy.
-Immediately stir in toasted coconut and mix well.
-Spoon mixture by teaspoonfuls over shortbread cookies.
-Cool completely.
-Remove cooled cookies from muffin tin onto waxed paper.
-Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate
harden at room temperature.
-Store in airtight container.

Lisa         truleelee@msn.com

This is for Janet who was looking for snack ideas for her grandson's pre-school.

If peanut butter is allowed I saw in a magazine a snack made by taking a vanilla
wafer putting peanut butter on it and then placing a slice of banana on top. Apple
wedges are also good with peanut butter (or caramel).

For my daughter's day care, I've done a fruit salad (mandarin oranges bananas
and strawberries). I also took sandwiches and cut out shapes with small cookie
cutters (so I got 4 or 5 mini sandwiches out of a regular size sandwich).

Some other ideas:
Shis-ka-bobs with fruit on mini pretzel rods snack mixes (mix things together like
cheerios, gold fish crackers, pretzels, m&ms, raisins, chocolate chips, potato
sticks, etc) muffins

Caroline        cip100@wi.rr.com

When my son was in kindergarten, they wanted healthy snacks, also. So, for his
birthday at school, I put fruit and cheese on little toothpicks. They loved it. I
used pineapples, apples, bananas, grapes or whatever fruit you want. I just cut
the longhorn cheese in squares. You can even buy that already cut up. Enjoy!!

Jennie Jolley         jjolley@ou.edu

This is a recipe for Phyllis. I have made a few times. It calls for pecans instead of
walnuts but you can interchange them if you want. I hope you like it, we ALL do.

Judy in Florida          jring@cfl.rr.com

Southern Apple Cake

1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour

HOT CARAMEL SAUCE

1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk

In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg
and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the
flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9"
round cake pan and bake in a preheated 350 degree oven for 30 minutes
until the top springs back when touched lightly with your finger. Serve with Hot
Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a
boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over
cake. Serves 8.

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

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