Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 8, Issue 008, January 11, 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.

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.

I appreciate so much the wonderful recipes I have gotten from this site! But I need some
help! I have been asked to teach a class on honey. I am looking for some tried-and-true
recipes using honey. Especially a good granola recipe. I have tried a couple of recipes
with no luck, and I need a good one. Can you help? Thanks so much,

Mary

Dear Kaylin,

I lost one of my favorite lasagna recipes and was wondering if you or anyone else might
have it to share with me. I had found it in a magazine a few years ago which I think was
McCall's or Redbook. Anyway, it did not use any tomato sauce. It had red and yellow bell
peppers, summer squash, zucchini and some other vegetables and used mozzarella
cheese and I think ricotta cheese. It was listed as a vegetarian lasagna and low fat. This
was a white sauce type of lasagna with vegetables and it was wonderful. I would greatly
appreciate any help anyone could give me to replace this. Thanks much!

Janet

Kim

This is from a web site called Recipe Source:

---------- Recipe via Meal-Master (tm) v8.02

Title: KEEMA MATTAR
Categories: Lamb, Indian
Yield: 8 servings

1/2 c Ghi
3 md Onions, finely chopped
1 1" thick piece of ginger -peeled & minced
5 Garlic clove; peeled/minced
6 Whole cloves
1/2 ts Cinnamon
1 T Powdered coriander
1 T Powdered cumin
1 ts Turmeric
1 ts Salt
1/4 ts Red pepper
3 T Tomato paste
2 T Yogurt, plain
2 lb Lamb, ground
1 c Peas

Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add
spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb,
breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps.
Bring to a boil, lower heat and cook 50 minutes. Add peas and simmer to heat through.
Serve with naan or rice. Yield: 8 servings as part of a large meal.

Warm regards,

Barbara           info@brooksandmedlock.com

Kim, is this like the recipe you're looking for?

Kima Mutter

1 lb. ground meat
1 onion chopped
¼ cup vegetable shortening
½ teaspoon turmeric
½ teaspoon red pepper (or according to taste)
¼ teaspoon black pepper ground
¼ teaspoon garlic powder
½ teaspoon ground ginger
1 tomato
¼ lb. green peas

1 Sauté onion in shortening until golden brown.
2 Add all spices and cook for 5 minutes.
3 Add tomato and cook for 2 or 3 minutes.
4 Then add ground meat and cook for 15 minutes, stirring frequently until almost dry.
5 Serve hot with rice and roti.

Have a nice day
Lisa              bonlee@amtelecom.net

CREAM OF POTATO SOUP – Crock Pot

5” potatoes, peeled and cubed
1½ tsp. salt
2 large onions chopped
Pepper to taste
2-3 carrots, diced
(2) 13 oz. can evaporated milk
2-3 ribs celery, diced
2 Tbsp. butter
8 chicken bouillon
Horseradish
8 cups water, hot
Tabasco sauce
1 Tbsp. parsley flakes
½ cup Parmesan cheese

Dissolve bouillon cubes in hot water using a 6-quart crock pot. Add the vegetables and
butter. Cook on high for 5 hours or until vegetables are almost done. Add evaporated milk,
salt, pepper and parsley flakes. Stir in 2-3 tablespoons of horseradish, a couple of shakes
of Tabasco sauce and about ½ cup Parmesan cheese. Start out adding small amounts
and then add more if wanted. Taste test to see if more seasonings are needed. Cook for
another hour. When done, take out some of the potatoes and vegetables, and either
mash them or use a blender to cream them. Mix back into crock pot until blended. You
can also use a hand blender; then you can cream some of the vegetables right in the
crock pot. This will thicken the soup. Or you can sprinkle and mix in some instant
mashed potatoes out of the box to make it thick. Mix in a little at a time until you get the
desired consistency.

Personal Notes: I precook the onions and celery until almost done in the microwave
before adding to the crock pot. Use low salt bouillon cubes or low salt chicken broth in
the can. When using the canned broth, to equal 8 cups, omit the water in the recipe.
This recipe can be halved. Also, this can be made on top of the stove. Follow the
directions and gently simmer until done, keeping it covered with a lid. Stir occasionally to
keep from sticking to the bottom of the pot. Cooked bacon bits and/or drained canned
baby clams can be added towards the end of the cooking time. Substitute red bell
peppers for the carrots.

raep@ptd.net

Rhonda,

My daughter worked in a restaurant as a cook when she went to high school - This is one
recipe that we have used ever since.

* Exported from MasterCook *

Corn Chowder

Recipe By : Charene Clayton (Robertson)
Serving Size : Preparation Time :0:00
Categories : Favorites Soups & Stews
Tnt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 potatoes, diced
1 onion, diced
1 19 oz can cream corn
6 oz evaporated milk
celery
parsley
bacon, cooked

Cook potatoes & onions, do not drain. Add corn, milk, celery, parsley and bacon.
Simmer until celery is cooked. (2 to 3 minutes).

Shirley             jonesd-s@ntl.sympatico.ca

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.