Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 002, January 03, 2006        

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

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Hello Kaylin!
I love your site and have tried many of the recipes which have turned out great! Thanks for
your time and effort! I have a request for easy brunch items. Our daughter is going to be
Dedicated to our Lord in March and all of our family is coming to the house for brunch
after the service. I thought of breakfast casseroles, but does anyone else have ideas that
would be semi-fancy, yet easy to either put together the day before or put together
quickly once everyone arrives at the house? We will all be arriving at the same time
since we will all be at the Dedication. Thanks for any ideas you may have!!

Jeff

I am looking for an Indian recipe my mother used to have called "KEMA". I believe you
use fresh tomatoes, hamburger, peas, etc., but that is all I can remember. Hope
someone out there will have this. Thank you!

Kim

This is for Susan in search of Jell-O recipes from Utah

Raspberry Chiffon Salad

2 large pkg. Raspberry Jell-O
2 pkgs. frozen raspberries
1 8oz. pkg of cream cheese, softened
1 cup whipping cream

Place raspberries in a bowl to thaw, reserve juice, adding water to make 2 cups cold
liquid. Dissolve Jell-O in 4 cups boiling water. Add raspberry liquid to dissolved Jell-O. Pour
half of the Jell-O into a 13x9 inch dish, add raspberries. Refrigerate till set. Let remaining
half of Jell-O set till it gets wiggly, then mix in blender (or use a mixer) with whip cream and
cream cheese until fluffy. Spread on top of set Jell-O. Cool until time to serve.

Lemon Jell-O Salad

6 oz pkg of lemon Jell-O
2 cups boiling water
2 cups 7-up or sprite
1 15oz can crushed pineapple
1 cup mini marshmallows
2-3 sliced bananas

Dissolve Jell-O in hot water, cool awhile. Stir in soda. Cool until slightly thick (wiggly) Add
fruit and marshmallows. Pour into 9x13 pan. Refrigerate several hours.

Topping:
1/2 cup sugar
2T. Flour
1 egg
1/2 cup pineapple juice
1/2 pint whipping cream
Combine sugar, flour, eggs and juice. Cook until thick. Cool. Fold into whipping cream.
Pour over Jell-O. Sprinkle with cheese, nuts or coconut.

Here is another really good fruit salad used in Utah, it does not contain Jell-O but is a very
close substitute.

Frog Eyes Salad

1 cup sugar
3 T Flour
2 1/2 cups pineapple juice
1 tsp. salt
2 beaten eggs
Cook the above over medium heat until thick.

1 box Acini de pepe (it is a small round pasta)
Boil pasta in 4 cups water, 1 tsp. salt and 2T. oil approx. 10 minutes. Rinse and drain.
Add custard to pasta. Place in airtight container over night.

Just before serving add:
2 small containers of Cool Whip
2 cans pineapple chunks, drained
1 can crushed pineapple (20 oz) drained
3 small cans (11 oz) mandarin oranges, drained
2 cups mini marshmallows
1 cup coconut (optional)

*Note- I drain all my fruits and use that juice for the custard.

melissa44gold@yahoo.com

This is for Susan who is looking for Utah Jell-O recipes. She's right about Utahan's and
their Jell-O, it's the official state snack food! This is a recipe that always gets rave
reviews.

Best Jell-O Ever

3 1/2 cups water
1 large package Orange Jell-O
1 large package Vanilla Jell-O Pudding Mix .. the kind you cook
1 package Jell-O Tapioca pudding mix
1 large can Mandarin Oranges .. drained

In a medium size sauce pan mix all ingredients together except for the mandarin oranges.
Bring mixture to a boil, reduce heat and cook for 1 to 2 minutes, stirring constantly.
Remove from heat, add mandarin oranges, stir to mix. Pour into serving dish, place in
refrigerator and allow to cool for 3 hours or more.

Here's a few more favorites:

Cottage Fruit Salad

1 (16 oz.) cottage cheese
1 (8 oz) container Cool Whip
1 (8 oz) can crushed pineapple drained (or fruit that's compatible with Jell-O flavor used)
1 small package Jell-O

Mix Jell-O powder and Cool Whip together until powder is no longer grainy. Gently mix in
cottage cheese and fruit. Allow to chill several hours before serving.

Blueberry Jell-O Salad

1 (6 oz.) package Black Cherry Jell-O
2 cups boiling water
1/2 cup cold water
1 (15 oz.) can crushed pineapple .. drained
1 can Blueberry pie filling
1 cup chopped pecans or walnuts (opt)
8 oz. cream cheese
8 oz. sour cream
4 tablespoons powdered sugar

Dissolve Jell-O in boiling water. Add the pineapple and cold water. Let thicken slightly.
Stir in 1 can blueberry pie filling and chopped nuts. Refrigerate until completely set. Mix
together well the cream cheese, sour cream and powdered sugar. Frost top of Jell-O with
mixture. Cut into squares to serve.

If she's looking for a certain recipe she can e-mail me. I have a lot of Jell-O recipes in my
church cookbooks. Enjoy!

Gaye, Roy, Utah            PottedLady@aol.com

For Susan looking for Jell-O ideas. This is my favorite Jell-O salad. So easy and so good!

HOLIDAY SALAD

1 small carton orange (or pineapple) Jell-O
1 small carton small curd cottage cheese
1 small tub cool whip
1 can mandarin oranges, drained
1 small can crushed pineapple, drained

Fold together cottage cheese and cool whip. Stir in dry jello. Fold in mandarin oranges
and pineapple. Chill several hours or overnight.

Michelle in ID             stampinmich@yahoo.com

I googled the ingredients Lydia mentioned and found this.

BANANA SALAD

6 bananas
1/2 c. chopped nuts
Banana salad dressing
Lettuce or other greens

Remove skins from bananas. Slice lengthwise. Roll in chopped nuts. Place on lettuce.
Serve with dressing for banana salad.

DRESSING:
4 tbsp. vinegar
4 tbsp. sugar
2 tbsp. butter
2 eggs
Salt
1 c. whipping cream

Heat vinegar, sugar, butter and slat in top part of double boiler. Beat eggs slightly. Add
vinegar mixture gradually to eggs. Cook in double boiler until thick. Do not boil. When
cold, fold in cream which has been whipped just before serving.

Susan              suebeads95@yahoo.com

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