Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 8, Issue 005, January 06, 2006        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

Real Food for Real People presents: Monthly Recipe Collection Club! Have you been waiting to start collecting the RF4RP recipe collections for some reason? Wait no further!  Now you can get one collection each month with a bonus of several collections at the end of your membership!  Check out this great recipe club at: http://www.realfood4realpeople.com/club.htm

And Here Is Today's Recipe!

*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

Please support/visit our sponsors- they make this service possible.

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:
If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

Notice:
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.

Several years ago I found this fantastic recipe for Baked beans. Being a little ditzy, I
missed placed the recipe and would love to have it again. Called for dry beans, smoked
pork chops and 2 other kinds of meat and granny smith apples diced in for the last 30-45
minutes of cooking. Also any low fat recipes recipes would make me smile. thanks
Love the e-zine!

Jeff Baysinger

Hi Everyone,

I'm wondering if anyone has a recipe for tuna melts or seafood melts? My husband loves
them in restaurants, but not mine!

Also, has anyone had any luck using TVP? I've used it in soups, BBQ's and spaghetti
sauce. Was wondering if anyone else had a good suggestion. Thanks,

Shelly

My family loves this casserole. I have even made it and froze it ahead and it is still great.
Sometimes I substitute corn chips as well! Cheers!

Tasha from Abbotsford BC           mamachik40@hotmail.com

Taco Casserole

1 pound ground beef
½ cup chopped onion
1 8oz can tomato sauce
1/3 cup water
1 1¼ounce envelope taco seasoning mix
2 eggs
1 cup milk
1 16oz can red kidney beans, drained
1 ½ cups shredded Monterey Jack Cheese
10 taco or tostado shells, coarsely crushed (2 ½ cups)
NOTE: I used flavored tortilla chips
1 cup shredded lettuce
½ cup shredded Monterey Jack cheese
1 small tomato, chopped
¼ cup sliced pitted rip olives

In large skillet cook ground beef and the onion till beef is browned. Drain off excess fat.
Stir tomato sauce, water, and taco seasoning mix into meat mixture; heat through.
Remove from heat. Beat eggs; stir in milk. Add a small amount of the tomato sauce
mixture to the egg mixture, stirring constantly. Return all to skillet. Stir in kidney beans,
the 1 ½ cups Monterey Jack, and the crushed taco or tostada shells. Turn into a 12x7x2
inch baking dish. Bake in 350o oven about 30 minutes. Top with lettuce, ½ cup cheese,
tomato and olives. Let stand 5 to 10 minutes before cutting into squares. Makes 6
servings.

Hope these two recipes will help Carol out....

TACO CASSEROLE

1 lb. ground beef
1 can tomato sauce
1 envelope taco seasoning mix
1/2 cup cheddar cheese (shredded)
2 1/2 cups Doritos
1 can chili beans

Line the bottom of 9X13 inch dish with 2 cups Doritos. Brown hamburger. Add sauce
and seasoning mix. Spoon this over Doritos. Add chili bean layer. Bake at 375 degrees
for 25 minutes. Sprinkle on remaining Doritos and the 1/2 cup cheese. Bake 5 minutes
longer.

MEXICAN CASSEROLE

1 lb. ground hamburger
1 can Rotel tomatoes
1 can cream of chicken of mushroom soup
1 can ranch style beans
Tortilla chips
cheese

Brown ground beef until thoroughly cooked. Add tomatoes, soup and beans. Line
bottom of a casserole dish with tortilla chips and top with beef mixture. Cover top with
grated cheese. Bake at 350 degrees until cheese melts.

Phyllis Powell, Roseburg, Oregon          rppowell56@charter.net

For Sherry- Ideas for ground beef

Taco Ring (adapted from a pampered chef recipe)

1 lb ground beef
taco seasoning
1 can refried beans
Cheese
2 packages crescent roll dough
taco fixin's

Brown the ground beef and season as if for tacos. Take the crescent roll dough and
arrange on round pan (or any large flat pan) with the points of the triangles out so that it
resembles a sun. Spread the can of refried beans in a ring on the dough. Spread the
browned ground beef on the beans. Top with cheese, olives, anything else your family
likes. Take the pointed ends of the dough and pull them over the beef mix and tuck under
in the center of the ring. Bake in a 350 degree oven until the crescent dough is golden
brown. Serve with your favorite taco fixin's.

Crock Pot Meat Loaf

2 lbs. FROZEN ground beef (not the tubes, the rectangle kind)
1 envelope brown gravy mix
1 envelope onion soup mix
1 can beefy mushroom soup

Place the frozen ground beef in a crock pot in the morning. Put the remaining ingredients
on top. Turn the crock pot on low and cook until dinner time. The ground beef will hold its
shape and be a yummy meat loaf with a really good gravy.

shannonmiller68@centurytel.net

Hi, Kaylin,

Your reader named Carol seeks a layered dish using corn tortillas and beef. Here is mine
- it is of my own devising, and it is excellent (If I do say so myself!), especially if one is
having a Gathering of Friends. I hope she likes it.

Shalom, from Spike the Grate         spikethegrate@hotmail.com

ENCHILADAS, EASIER THAN

Enchiladas are a traditional and delicious Mexican dish with many regional variations.
Unfortunately, they can be time-consuming to prepare. This quick recipe captures the
taste and textures of traditional enchiladas without the lengthy process. Yield: 12
servings

1 pound ground beef or turkey
1 cup (1 small) chopped onion
2 cloves garlic, finely chopped
1 3/4 cups (16-ounce jar) Thick & Chunky Salsa
1 3/4 cups (1-pound can) Refried Beans
1 1/4 cups (10-ounce can) Enchilada Sauce
1/4 green bell pepper, diced
1/4 yellow bell pepper, diced
1/4 orange bell pepper, diced
1/4 red bell pepper, diced – or any combination of bell peppers
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, snipped into 1/2 inch dice, divided
2 cups shredded cheddar cheese
2 cups shredded Jack cheese
Sliced green onions (optional)

Preheat oven to 375° F. Cook beef, onion and garlic in large skillet until beef is browned;
drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to
low; cook, stirring frequently, for 5 to 6 minutes. Layer half of corn tortillas on bottom of
greased 13 x 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup of
each cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for
additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onions
before serving.

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(C)1994-2006, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.