Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 006, January 09, 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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Hi,

I wanted to find out if anyone would have a recipe for a sweet snack mix. I was at a
family gathering recently that had a sweet snack mix it was a little chewy but not really
chewy, light in color like it had corn syrup in it and it had cereals (Chex cereals) and
nuts. I tried to find a recipe on line and cant find one that might be similar. Does anyone
have a recipe or think they know how it would be made? It was very good and very
addictive to eat! Thanks!

Chris

Does anyone have the recipe for Thumbprint cookies? I've always made them for the
holidays, but this year I didn't because I couldn't find my recipe. It's a cookie rolled in a
ball, rolled in chopped nuts, press your thumb in the middle and bake. After they cool off
you put jam in the center where you had placed your thumb. Maybe I can make them
next year. Thanks!

Geraldine

Taco Ring

1 lb. ground beef, cooked & drained
1 pkg. taco seasonings mix
1 cup shredded cheddar cheese
2 tablespoons water
2 pkg. (8oz.) crescent rolls (Pillsbury are the best)
1 med. bell pepper (for dip bowl only)
1 cup salsa
3 cups lettuce
1 med. tomato
1/4 cup chopped onion (optional)
1/2 cup ripe pitted olives
sour cream

Preheat oven to 375*. Mix cooked ground beef, taco mix, water, cheese and onion. Unroll
pkg. of crescents rolls and lay in triangles all around a round baking stone with points
hanging over the edge of stone. Scoop ground beef mixture in little balls all around dough.
Lift dough point up and over meat mixture and tuck under wide ends. Bake 20-25
minutes. While baking, chop lettuce and tomato. With v-shaped cutter make a dip bowl
for salsa. Everyone can create their own plate with a piece of taco ring and adding
lettuce, tomato, olives, salsa and sour cream to their plate. (From The Pampered Chef)

Nancy3823@aol.com

For Jeff who requested recipe ideas for a brunch following his daughters dedication
service. Everyone I know loves these chicken roll-ups. The way my kids really like them
is without the chicken soup over them but the chicken soup fancies them up a bit.

Chicken Roll-Ups

3-4 cans crescent rolls
1-2 cans chicken breast (or you could use a good bit of left-over chicken, shredded well)
1 8-oz. package cream cheese
Lots of garlic salt
1 can cream of chicken soup

When I asked the person I got the recipe from about how much, she said it REALLY
depends on your taste and she never measures. Beat together chicken, cream cheese
and garlic salt. Fill crescent rolls (but not too full or it will cook out) and roll up per
package directions. Bake 15 minutes at 325 degrees. To serve – they can be eaten right
out of the oven as finger foods and are quite delicious that way. Or you can heat the can
of cream of chicken soup and ladle just a little over the top. Excellent that way as well.

This next recipe was a finalist from the 1975 Pillsbury Bake-off that I found on their
website several years ago.

Ham and Cheese Crescent Snacks

1 8-oz can crescent rolls
2 tbsp. butter, softened
1 tsp. prepared mustard
1 c. cubed cooked ham
1/3 c. chopped onion
1/3 c. chopped green bell pepper
1 c. (4-oz) shredded cheddar or American cheese

Heat oven to 375. Unroll dough onto ungreased cookie sheet. Press or roll dough into a
13x9-inch rectangle, sealing perforations. Pinch edges to form rim. In small bowl,
combine butter and mustard; mix well. Spread mixture over crust. Sprinkle ham, onion,
bell pepper and cheese over mixture.* Bake at 375 for 18-25 minutes or until edges are
golden brown. Cut into pieces; serve warm. Store in refrigerator. Makes 24 snacks
*TIP: At this point, recipe can be covered with plastic wrap and refrigerated for up to 2
hours. Bake as directed above.

Blueberry Salad (Kids LOVE this!)

2 small packages Black Raspberry Jell-O
1 c. hot water
1 can blueberry pie filling
8-oz. crushed pineapple
1 container Cool Whip

Dissolve Jell-O in hot water. Add pie filling, pineapple (juice and all) then slightly thicken
for about 15 minutes. Fold in Cool whip and put in refrigerator until firm.

Hope you enjoy these if you make them!

Martie             hawkcomom@bellsouth.net

This is for Julie.

Cheese Bread

2 ½ cups flour
2 tbsp sugar
1 tsp salt
2 pkg yeast
½ cup milk
½ cup water
¼ cup butter
1 egg
1 tbsp sesame seeds

Filling:
Combine 1/3 cup softened butter, ½ tsp Italian seasoning and ¼ tsp garlic powder. Add
1 cup shredded cheese, mix well.

Generously grease a 10-12 cup bundt or tube pan. Sprinkle with sesame seeds. In a
large mixer bowl, combine 1 ½ cups flour, sugar, salt and yeast, mix well. In saucepan,
heat milk, water and butter until warm, add with egg to flour mixture. Blend at low speed
until moistened, beat 2 to 3 minutes at medium speed. Gradually stir in remaining flour
to make a stiff batter. Spoon and spread half of the batter into pan. Spread with filling.
Top with remaining batter. If filling is not entirely covered, batter with cover it during rising.
Cover and let rise until doubled, about 1 hours. Bake at 350 for 35-40 minutes until
golden brown. Invert immediately, remove pan. Serve warm.

JLUCKEY@wi.rr.com

TACO LASAGNA

2 pounds ground beef
2 packages (1.25 ounces each) taco seasoning mix (or 8 Tablespoons)
4 cloves pressed garlic
½ teaspoon cayenne pepper
1 Tablespoon cornmeal
1-1/2 cups water
2 packages corn tortillas (10 to 12 each)
1 jar (24 ounces) salsa
1 cup sliced green onions (1bunch of green onions yields about ¾ cup)
16 ounces sour cream mixed with 1 Tablespoons chili powder
3 cups shredded Monterey Jack cheese, divided
3 cups shredded Cheddar cheese, divided

Preheat oven to 375 degree’s. In large saucepan, cook beef until brown and drain well.
Add taco seasoning, garlic, cayenne pepper, and water. Simmer uncovered for 10
minutes. Set aside. Light grease sides and bottom 9”x 13” pan. Place 6 tortillas in
bottom of pan overlapping and extending up edges slightly.

Layer in the following order:
1 cup salsa
½ of meat mixture (about 2 cups)
½ cup green onions
1 cup sour cream mixture
2 cups combined cheese

Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream, and 2 cups
of cheese. Place 6 tortillas and remaining salsa on top. Bake for 40 minutes. Remove
and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is
melted. Let stand 10 minutes before serving. Yield: 10 to 12 servings

Squirl              smkogel@sbcglobal.net

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