Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 232, December 22, 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 *

Almond Macaroons

Recipe By : Real Food for Real People
Serving Size : 50    Preparation Time :0:00
Categories : Cookies            Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg White
1/4 cup Sugar -- (sweeteners do not work)
1 teaspoon Almond Extract
1/4 cup Wheat Germ

Preheat oven to 325 degrees F. In a deep bowl, beat egg whites on low speed with an
electric mixer until frothy. Beat on high speed until stiff. Gradually beat in sugar and then
almond extract. Fold in wheat germ. Drop mixture by 1/2 teaspoonfuls onto a cookie
sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour.
Put the cookies in the oven and immediately reduce the temperature to 200 degrees F.
and bake 1 hour. Turn off heat, open oven door and keep ajar, leave cookies in oven to
cool. Makes 10 servings, 5 cookies each.

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

Per Serving (excluding unknown items): 6 Calories; trace Fat (7.8% calories from fat);
trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 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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A lady I worked with years ago used to make the BEST cheese ball! It had pineapple,
green peppers, onions, maybe pimentos. Even though it had pineapple in it, it was a
savory cheese ball. Does any of this sound familiar to anyone? We'd like to make it to
have to munch on for Christmas Day. Merry Christmas!!

PMBaker

Every year when Christmas approaches I start looking forward to my mother-in-law's
Eggnog Fruit Salad. It is so creamy and wonderful. She REFUSES to share her recipe,
saying she will take it to her grave with her (yea, she's pretty harsh)! I will not ask this
lady anymore for the recipe, but really would love to make it myself. After hours of
'googling' for the fruit salad I came across only one recipe (from a farm and ranch website,
of all places) that sounded close. I am NOT looking for the eggnog fruit salad that is
made with cranberries and molded into a shape. That recipe is everywhere and is NOT
the one I am looking for. The one I am searching for is very creamy and I know contains
eggnog, fruit cocktail, cherries, coconut and maybe mandarin oranges and pineapple (and
possibly bananas). I can't remember for sure. I will 'research' my bowl of it this
Christmas! I did find one recipe that came close that included eggnog, 2 pkgs. of Dream
Whip, fruit cocktail, cherries and pineapple tidbits. It did not have the coconut or
bananas. I know these could be added to your liking. If anyone has a creamy eggnog
fruit salad recipe that sounds like the one just described, or close to it, I would be so
happy to have it. Begging my mother-in-law is just not an option anymore... thanks for
any help anyone might be able to offer.

Cindy

I am looking for a recipe for corn fritters. We had them at a bbq restaurant in Spring Hill,
FL (sorry, don’t remember the name) and they were wonderful. The corn was all on the
inside – I am guessing it was a creamed corn. Then the breading was all on the outside,
similar to the breading of a mozzarella stick. I have tried a few recipes I found but they all
call for mixing the flour batter w/ the corn and I don’t think this is how the corn fritters we
had at the bbq restaurant were made. Thanks in advance for the help and Happy
Holidays.

Sarah

Aggie asked for a recipe for Port Cheese Ball. A Google search turned up this:

Port Cheese Ball

1 pound Cream cheese softened
1 pound cheddar cheese grated fine
1/4 cup port wine
4 cloves garlic -- minced
1/2 cup chopped pecans - or walnuts
minced nuts

Mix cheeses together, mix in garlic and nuts. Chill several hours. Roll into ball and roll in
minced nuts. Serve with assorted crackers.

Mary asked for some guidance on cooking a roast of beef for her daughter's family at
Christmas. There are probably many favorite methods in existence, depending on how
various persons prefer to eat it. I think that most chefs will tell you that it's got to be pink
in the center. Anything cooked beyond that stage is a sacrilege in their (and my) opinion,
although my in-laws want to see gray meat on the plate.

As some may know, I am a great fan of the information published by the Cook's
Illustrated organization that appears on TV's "America's Test Kitchen". So, I went to one
of their latest tomes: "The New Best Recipes" to find out what the results of their many
roasting tests were.

First of all, they recommend aging the roast in the refrigerator on a rack with a pan or
plate under it for up to four days. This tenderizes the beef which is usually hung for two
weeks after butchering the steer. Also roasts should be tied to prevent coming open or
apart during roasting. A meat thermometer is recommended so that the internal
temperature can be determined that indicates degree of doneness.

After several pages of reporting their results the following is their recipe for a Prime Rib
Roast:

1 three or four rib standing rib roast (about 7 pounds) salt and ground black pepper

An hour before cooking, remove the roast from refrigerator bringing it to room temperature.

Adjust the oven rack to the lowest position and pre-heat oven to 250 deg. F. (Yes 250
deg.) Heat a large roasting pan over two burners on a stove set at medium high heat.
Place the roast in the hot pan and cook on all sides until nicely browned and about 1/4
cup of fat has been rendered. This will take about 6 to 8 minutes.

Remove the roast from the pan, set a wire rack in the pan then set roast on rack.
Generously season with salt and pepper. Place roast in the oven and roast until the
thermometer registers 130 deg. F. for medium-rare. (3 to 3 1/2 hours). Remove from the
oven and tent with foil. Let stand 20 to 30 minutes to allow juices to redistribute evenly
throughout the meat.

Carve and serve immediately.

Rib roasts are expensive, especially around holiday times. Some people prefer to roast
less costly cuts of beef and this can be done similarly. Their choice for this is a top
sirloin roast but others can be chosen. Age it for up to three days, and trim off any
resulting leathery bits. Tie it with kitchen twine (not plastic).
Sear the roast well in a Dutch oven or flame-proof roasting pan over medium-high heat
with 1 Tbsp vegetable oil. (These cuts have little exterior fat.)

Transfer roast in pan to 250 degree oven and cook, uncovered, until internal temperature
in the middle of the largest part of the roast registers 110 deg. F. (45 to 60 minutes)
Increase the oven temperature to 500 deg. F. and cook until the internal temperature
registers 125 deg. F. for medium-rare. (10 to 20 minutes). Times may vary a bit
depending on size and shape of roast. Remove from pan, place on cutting board, tent
with aluminum foil and let stand for 20 minutes. Remove twine, slice thinly crosswise and
serve.

The searing of the meat initially is to overcome the gray look it has when roasted at low
temperature. It tastes good, just doesn't look so "traditional".

Some people use a "beauty rub" consisting of fat and dry mustard, mixed together and
smeared over all the exterior surfaces of the roast. This can replace the searing but may
not darken as much as searing.

Jack              jpoulter@islandnet.com

Apple Glazed Pork Roast

Prep Time: 20 Minutes Servings: 8 - Difficulty Level: 2 Ratings Rating: 3.33

2 pounds loin of pork
1/2 cup apple juice
1 tablespoon Worcestershire sauce
1 small apple, peeled cored and sliced

1. Trim all the visible fat from the roast.
2. Place the meat on a rack set into a roasting pan.
3. Mix together the apple juice, sliced apple and Worcestershire sauce.
4. Pour the apple juice mixture over the meat. Cover.
5. Roast in a preheated 350 degree F. oven for about 70 minutes.
Continue cooking and baste with pan juices for about 30 minutes or until glazed and the
meat thermometer registers "well done for pork".

Nutritional Info: Calories: 194 Protein: 17.5 g Sodium: 66 mg Cholesterol: 56 mg Fat:
11.2 g Carbohydrates: 4.8 g Exchanges: 1/4 Bread/Starch, 2-1/2 Medium-Fat Meat
Source: The Diabetic Newsletter

Happy Holidays,
Dale aka Night Spirit          hipdale2@earthlink.net

Hi all!

This is in response to Becky in Arkansas asking for recipes to use in her George
Foreman type grill. My Foreman grill was dormant for sometime until my sister said it is
great to make panini sandwiches. I buy bread at Panera's, thin sliced, and spray (or it
can be brushed on) the bread on one side with olive oil (which of course goes on the grill
side). The best sandwiches are made with cheese. I took a menu from Panera's to get
ideas for sandwiches. The grill makes the pretty grill marks on the bread and the bread is
toasty and crunchy. It's great.

Dolly from Florida                Bongo1578@aol.com

Leann asked about cheesecloth wrapped fruitcakes. I have made these, usually start in
October for Christmas consumption. You do not unwrap the cakes. You wrap in
cheesecloth and then put the cake in one of those round metal cans you always buy
fruitcakes in. Or you can bury it in powdered sugar. I prefer the can, not as messy.

I prefer to use rum, especially the orange flavored rum. I fill up a shot glass and then pour
it all over the wrapped fruitcake, and usually repeat 1 or 2 more times, depending on how
strong you like it. You don't want the cake to be squishy. You don't need to refrigerate
the cake because the alcohol preserves it. And for a really good fruitcake don't use the
candied fruit, use a mixture of different dried fruits. There are a large variety available. I
buy mine at a Wal-Mart and by buying a large variety I usually have enough for 2-3 cakes.
You can use dried cherries, apricots, mangos, pineapple, golden and black raisins and
any other combination of dried fruit.

Bonnie Krznarich             ladyofshalott56@yahoo.com

My mother use to wrap her fruitcake in cheese cloth, and soak it with wine.
She would make her cake around Thanksgiving. After the cake was cool, she wrapped it
in cheesecloth. Then use enough wine to get the cheese cloth damp.
She sealed it up in an airtight container (Tupperware cake box). She would check
it every few days. When the cheese cloth would dry out, she added for more wine.
It would be ready to serve by Christmas. It was delicious.

Shirley Boykin          bandpsnana@yahoo.com

This reply is for Leann soaking fruitcakes we make several cakes and soak this way 1
large metal can (leftover from a large can of popcorn) we wrap each cake in cheese cloth
and find that spraying it (misting it with a bottle is much better than resoaking your
cheese cloth works much better is more even and doesn't give such a strong taste... we
soak (spray) each Saturday for 4 weeks... then we wrap for freezing and/or gifts...
enjoy... we do...

Denise Schinbine               dschinbine@yahoo.com

Amounts of rum or brandy vary due to how dry the fruitcake is, how long you are doing
this for, etc. I used to wrap my fruitcakes in cheesecloth, then store them in a
Tupperware cake taker or some other large plastic container that sealed.
Gently poke the fruitcake with a skewer to make holes all the way through about 1 to 2
inches apart and not too close the edges. Set the fruitcake on a piece of cheesecloth big
enough to cross over the top in the plastic container. Gently pour less than 1/4 cup rum
or brandy over the fruitcake. Each time use a little less or it will be soggy. Fold the
cheesecloth over the top and close the container. Check about once a week and repeat.
You don't want it be soggy, so adjust the amount of rum or brandy you use. Do this for at
least 2 weeks up to 2 1/2 months. It will ferment and every part of the fruitcake that
contains sugars will ferment. Do not serve to children.

Mary            D_bnight@yahoo.com

This is for Leann who inquired about soaking fruitcakes with spirits. I haven't made
fruitcakes since I was a teen baking with my mother. But I remember the weekly soaking
process we went through then. Pretty simple actually. No need to unwrap the fruitcakes.
We used a basting brush dipped in rum or brandy to brush over the cheesecloth-wrapped
fruitcakes on all sides, soaking them liberally. Then they were re-wrapped in foil to allow
the spirits to absorb into the fruitcakes rather than just evaporate.

CheyAnna             cheyanna@mac.com

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