Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 004, January 05, 2006        

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

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Recipes from our wonderful Subscribers!

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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!

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Kaylin,

I would like recipes for making homemade bread that is easy. I have never done this
before and want to learn, but not mess it up too bad. Help please!

Danielle

Hi!

Can anyone out there send me recipes for thick stews or cream soups that would be
tasty in bread bowls? I need to do this for a luncheon later this month and want to do
something special. Thanks in advance!

Rhonda K.

Heather in Hungary asked for a recipe for wonton wrappers. Here is one (untried) that
may help.

Wonton Wrappers

It's easy to make your own wonton wrappers. This recipe yields about 24 wonton
wrappers.

1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour or cornstarch as needed

Lightly beat the egg with the salt. Add 1/4 cup water. Sift the flour into a large bowl. Make
a well in the middle and add the egg and water mixture. Mix in with the flour. Add as
much of the remaining water as necessary to form a dough. (Add more water than the
recipe calls for if the dough is too dry). Form the dough into a ball and knead for about 5
minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes.
Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3
1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

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

Kaylin,

I hope that this will help Jeff out. Jeff was looking for some easy brunch recipes to serve
after the dedication of his daughter. This is very easy and can be done the night before.
Just don't forget to add the bananas right before serving as I did over the Christmas
holiday. It makes lots, so you might even have some left for the next morning.

Fruit Medley

1 can (21 oz.) peach or apricot pie filling
2 cans (15 oz.) each fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, peeled and sliced

In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in
bananas just before serving. Yield: 12 - 14 servings.

Connie in Kansas              cajsimonsson@pchorizons.com

The only things I add to this recipe are chopped hard boiled eggs and croutons. If
interested, add them over the top after mixing the salad.

SPINACH-BACON SALAD WITH WARM DRESSING
Yield: 4 servings

1 pk 10 oz. fresh spinach
1/4 lb Mushrooms, thinly sliced
1 ea Small red onion, peeled and
8 ea Slices bacon, cut into 1-inc
2 ts Dijon or prepared spicy brow
2 ts Sugar
2 ts Red wine vinegar
1 ts Worcestershire sauce
3 tb Lemon juice

Trim the spinach of coarse stems and blemished leaves, and wash. Pat the spinach dry
with paper toweling, tear into bite-size pieces, and put into a large serving bowl along with
the mushrooms and onion. Set aside. Meanwhile, cook the bacon in a 12 inch skillet
over moderately high heat until crisp -- about 5 minutes. Drain on paper toweling and
reserve. Pour off all but 5 tablespoons of the drippings. Reduce the heat to low. Add
the mustard, sugar, vinegar, Worcestershire sauce, and lemon juice to the drippings. Stir
to mix well. Pour the dressing over the salad, crumble the bacon over it, and toss
thoroughly. Serve immediately. 260 calories per serving.
Note: To make ahead, prepare the salad and dressing, but do not combine. Cover the
salad with plastic food wrap and refrigerate. Before serving, heat dressing and toss with
the salad.

Hotfritz@aol.com

Baked Chicken Parmesan

Servings: 6     Rating: 4.31

Vegetable oil spray
4 slices whole-wheat bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1-1/2 tablespoons finely snipped fresh parsley
1-1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low-fat buttermilk
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

1. Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly
smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
2. In a food processor or blender, process bread into fine crumbs.
Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into
crumbs.
3. Pour buttermilk into a shallow bowl.
4. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off
excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling
rack. Spray each breast with vegetable oil spray.
5. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Nutritional Info:
Calories: 209, Protein: 38 g, Sodium: 303 mg, Cholesterol: 68 mg, Fat: 1 g,
Carbohydrates: 11 g, Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat

Dale aka Night Spirit             hipdale2@earthlink.net

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