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   Volume 8, Issue 003, January 04, 2006        

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

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Kaylin,

Tonight when I started cooking I discovered I was out of Allspice. I was wondering if there
is something that I could have substituted for it or maybe even a recipe (combination of
other spices) out there that would taste similar to Allspice. Thanks,

Teresa

Do you know the history of "Friendship Tea" known also as "Russian Tea"? I've looked
and only found recipies and no history on this particular drink. Could you at least tell me
around the time it became popular? Thank you! Sincerely,

Kim S.

Mary Beth,

I don't know if this is the one that was posted before, but I found this one:

Macaroni and Cheese Bake

Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes
Yields: 10 servings

2 (10.75 ounce) cans condensed cream
of chicken soup
3/4 cup milk
1 pound elbow macaroni 4 tomatoes, sliced
12 slices processed sharp Cheddar
cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and
milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour
macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of
cheese slices over macaroni. Repeat.
3. Bake for 25 minutes or until cheese is golden and bubbly.

Have a nice day,
Lisa              bonlee@amtelecom.net

Sherry asked for ways to use ground beef. Here is a list that I saved, from a lady in
Seattle:

1. Make Sloppy Joe's
2. Make Tacos or a Taco salad
3. Make Hamburger Soup or Stew
4. Brown some ground beef in a fry pan with onion & green pepper. Add about 2 cans of
pork & beans. Season with just a touch of both ketchup and prepared mustard. Serve as
is in bowls; or on buns; or over slices of bread or toast.
5. Cheeseburger macaroni
6. Burger, macaroni, butter, salt & pepper 7. Burger, macaroni & your favorite condensed
soup (add only enough liquid to make a sauce) I like to top it off with: garlic powder; garlic
salt; celery salt, or seasoning salt; or a blend of herbs.
8. Grilled burgers either plain or with BBQ sauce.
9. Browned burger meat, with or without a sauce to make loose meat sandwiches.
10. Hamburger Stroganoff
11. Shape into logs like hot dogs and serve as if they were Hot Dogs.
12. Stuff burgers or logs with cheese, or peanut butter, or something else. Serve with or
without baked on sauce.
13. Make meatloaf mixture. Make some of it into meatloaves. Shape some into burger
shapes and freeze. Place frozen patties on the grill (expect some falling debris). Serve
like burgers on buns with all the fixins.
14. Serve pre-cooked patties as cold sandwiches. (Particularly good if the patties are left
over grilled patties on a hot summer day!) 15. Shape into meatballs. Bake then freeze.
Toss some into soup for Meatball Soup; use some in spaghetti; Use some for meatball
sandwiches with marinara sauce & mozzarella & parmesan cheeses.
16. Use some to make lasagna with meat sauce or baked ziti with meat sauce.
17. Use some in stuffed peppers or stuffed cabbage leaves.

If you need a recipe for some of the above, use the Google search engine.
Type the name of the item in quotation marks (") and the word recipe after the second "
mark. You will usually get hundreds of possible recipes.

Jack Poulter, On an Island in the Pacific              jpoulter@islandnet.com

Hello, Kaylin and All,

V.Thierfelder's request for Knoefle soup and for shuffnudel had me really busy today. I've
searched all my Volga Deustch cook books and the closest I could come to 'knoefle
soup' is Kartufl (potato) soup. I could not decipher 'shuffnudel' other than nudel could be
noodle; perhaps the inquirer could give me some of the ingredients for further research.

Kartuffl Soup

Select one potato per serving. Peel and dice. Cook diced potatoes with one small onion
diced, in salt water until potatoes are soft. Try to use a minimum of water. Add one pint
of milk per serving to the potatoes which are not drained. Bring milk to boiling point. Add
1-T-butter per serving. Add salt and quite a bit of black pepper. Serve with crackers or
fresh bread and butter, or toasted bread. I add an extra potato and before adding the
butter, I mash enough to equal 1-potato which thickens the stock. This is an easy and
delightful soup! Enjoy!

Janet in CA            warnelee@pacbell.net

The following are all things my children would eat enthusiastically.

Piccadillo Dip

1/2 lb ground pork sausage
1/2 lb ground beef
1 t. salt
1/8 t. pepper
3/4 c. raisins
3 scallions, diced
28 oz. can peeled tomatoes
1 clove garlic, diced
6 oz. tomato paste
4 oz. can diced green chilies
1/2 c. sliced almonds
1/4 t. oregano
2-3 cups potatoes, peeled & diced (1/2 inch dice - my kid's preference)
2 cups assorted vegetables

Brown meat in skillet. Add salt and pepper. Drain fat. Barely cover with water and
simmer, covered, 30 minutes or until water is absorbed. Add remaining ingredients;
simmer 15-20 minutes or until potatoes and veggies are tender Serve hot with chips.
Chop vegetables and potatoes coarsely for a dinner meal, chop fairly finely to serve as a
dip. I usually serve this over rice which stretches it even further.
Note: This can be stretched pretty indefinitely with the addition of more vegetables such
as green beans, corn, cauliflower, broccoli, peas, diced sweet potatoes, squash, etc.
without adding more meat or by doubling everything except the meat.

Spaghetti Pie
from the kitchen of Chris Doncaster, Elkhart

6 oz Spaghetti (cooked)
2 TBS Butter or Margarine
1/3 cup Parmesan Cheese (grated)
2 Eggs (well beaten)
1 cup Cottage Cheese
1/2 lb Ground Beef
1 jar Spaghetti Sauce (your favorite)
1/2 cup Mozzarella Cheese

Cook Spaghetti according to package directions, drain, and stir in Butter. Add Parmesan
Cheese and Eggs. Pat Spaghetti mixture into a buttered 10" pie plate to make Spaghetti
crust. Spread Cottage Cheese over the crust. Brown Ground Beef in skillet and add the
Spaghetti Sauce. Pour meat and sauce over Cottage Cheese. Bake, uncovered at 350
degrees for 30 minutes. Spread with Mozzarella Cheese and bake for 5 more minutes,
until cheese is melted. Serves 3-4. If you double the recipe use a 9 x 13 baking dish.
This originally called for 1 lb hamburger, but I always use only half a pound.

Rice Crispies Meatloaf

1 lb ground meat
your usual meatloaf seasonings (I use a little package because it tastes better than mine)
Rice Crispies catsup

Mix the ground beef with your usual meatloaf seasonings and catsup. Add a couple of
tablespoons extra of water or other liquid. Stir in Rice Crispies (or generic) until you have
the volume of meatloaf that you need. Bake as usual. For some reason, the rice crispies
just sort of absorb into the meat mixture without being detectable. I have seen 6 people
fed generously on 1 lb. Or less of ground beef.

I have lots of ground meat recipes. If you would like them, please email me with
'Hamburger' in the subject line.

Mary                 D_bnight@yahoo.com

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