|
Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 8, Issue 020, January 31, 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:
Gifts and Mixes
This
collection contains recipes which may be used for storing ready-made
mixes, or for making creative and thoughtful gifts for family and
friends. If you
practice food storage, or just plain love to cook and give gifts you
have made 'from the heart', this collection is for you!
Get your free
sample Gifts and Mixes recipes now by sending a blank email to:
vol3@realfood4realpeople.com
or visit us at
www.realfood4realpeople.com/potatoes.html
|
|
|
And Here Is Today's Recipe!
|
* Exported from MasterCook *
Corn Balls
Recipe By : Real Food for Real
People
Serving Size : 8
Preparation Time :0:00
Categories : Appetizers
Side Dish
Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Onion -- chopped
1 cup Celery -- chopped
1/2 cup Butter or Margarine
3 1/2 cups Seasoned Bread Stuffing -- (dry)
3 cups Corn -- cooked, whole kernel
3 Eggs -- beaten
1/2 cup Water
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
In a medium sized saucepan, cook onion and celery in butter until
tender. Set aside until cool. In a large bowl, combine stuffing
croutons, corn, eggs, water, salt, pepper and onion mixture, and mix
well. Shape into eight balls, and place in an ungreased shallow baking
dish. Bake uncovered at 375 degrees F for 25-30 minutes. Serve as a
side dish.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 375 Calories; 15g Fat (35.8%
calories from fat); 12g Protein; 50g
Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 1685mg Sodium.
Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.
|
 |
|
|
|
*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 would love some light recipes.
Liz
|
|
|
Kaylin,
I want to make a white cake with Bavarian filling like the ones you can
buy in the Wal-Mart
bakery. Does anyone have a recipe for something like this? I am sure
there are great
recipes out there, and if the Wal-Mart version is this good, homemade
has to be so much
better! Thanks in advance!
Shelly
|
|
|
|
  |
Just a tip for for all those
people making various types of chicken wings for the Superbowl. All
the recipes I see say cut off and discard the wing tips. NO! Don't
discard them. Rather, pop them into a freezer bag and toss in the
freezer. When you have a bagful, put them in a saucepan, add a
carrot and an onion and simmer for an hour or two. Discard the spent
veggies and tips and strain the broth. Now you have the base for a
great chicken noodle soup or other recipe calling for chicken broth.
And it will be sodium free and close to fat free. (skim off the fat
after the broth cools)
Vera veraeggert@msn.com |
|
|
|
Here's one for Annie, who lost her summer sausage
recipe. It's probably not EXACTLY
the same one, but it sounds awfully close. It's an old county extension
recipe, and we
love it.
HOLIDAY SAUSAGE
(per pound)
1 pound ground beef (not extra lean)
1 teaspoon liquid smoke
1/2 cup water
1/4 teaspoon garlic powder
1 1/4 tablespoons Tender Quick Salt (curing salt)
1/8 teaspoon dry mustard
Coarse ground pepper (optional)
Combine beef with water, mixing well. Blend in remaining ingredients,
except pepper.
Form beef mixture into 1 or 2 log shapes and roll in pepper, if desired.
Wrap rolls in
aluminum foil and refrigerate 24 hours. Punch holes in bottom of foil
and place on rack in
broiler pan with 1/4 inch water in bottom of broiler pan [***NOTE: Could
probably boil
here?]. Bake at 325 degrees for 1 1/2 hours. Refrigerate roll for easier
slicing. Serve as
an appetizer with assorted cheese and crackers. Serve with Sweet and
Spicy Mustard for
a tart flavor.
Rebecca lillith_v@yahoo.com
|
|
|
Annie asked for a Hamburger Salami recipe.
My mom passed in Aug. and I was looking
through her old recipes and found this.
5 lbs. hamburger
2 1/2 tsp garlic powder
4 1/2 tsp mustard seed
5 tsp. Mortons' Tender Quick Salt
4 tsp. coarse ground pepper
2 tsp. liquid smoke
Mix thoroughly in a bowl and store in fridge for 3 days, kneading each
day. On third day
roll into 2 or 3 rolls. Put on broiler pan in preheated oven for 8 hours
at 150 degrees. May
be stored in freezer or fridge. Enjoy!
Kathie Christensen
katranchr@msn.com
|
|
|
This is for Annie who requested the recipe for
Summer Sausage. This one is baked, not
boiled. Also it can be made with half venison and half beef if you have
access to venison
(deer meat).
Venison Salami/Summer Sausage
5 lbs. ground beef (or 2½ lbs. beef and 2½ lbs. venison)
4 tablespoons quick curing salt
2½ teaspoons mustard seed
2½ teaspoons garlic powder
2½ teaspoons coarse black pepper
1 teaspoon hickory smoke salt
1½ teaspoons each, sausage and poultry seasoning
1 tablespoon crushed red pepper or to taste
Mix spices and sprinkle in small amounts over meat and mix thoroughly.
Refrigerate for
four days. Knead once a day, each day. On the fourth day, knead again and
shape into
10 rolls, 1½ inches in diameter. Bake at 150° for 8 hours, turning once.
Cool and
refrigerate.
Kita Schuehle
kita@direcway.com
|
|
|
JJ's Tortilla Meal
Cuisine: Tex Mex
Category: Beef
Preparation: cook
Temperature: hot, warm, room
Servings: 8
1 pk Corn tortilla shells
2 cans Old ElPaso Enchilada sauce
1 Head Iceberg lettuce
2 Large tomatoes
1 Large yellow onion
1/2 lb Cheddar cheese, medium
1 ea Mashed potatoes (lg serving)
1 ea Pinto beans (serving)
3 lb Hamburger
Crumble hamburger into skillet with 1/2 cup water. Cook until done then
drain juice. You
might want less hamburger but leftover can be used for sandwiches. You
want enough for
a extra large serving for each person, at least 3 tablespoons. (this is
not just for the meat,
but large servings for everything, the reason why explained later).
Prepare mashed
potatoes as you normally do. The Pinto beans are best if they are fresh
cooked although
canned beans will do. (I personally prefer the taste to
fresh). Kidney beans may be
substituted if desired. Dice onion, chop tomato into small chunks and
grate cheese.
Place corn tortilla shell in hot skillet with enough cooking oil to coat
the bottom of skillet
(cast iron works best), cook for about 30 seconds on each side. With
spatula remove to
sauce pan with the simmering enchilada sauce ( I suggest 1 can of hot and
1 of mild for a
medium taste or 2 mild for a mild taste. Soak in sauce for 1 minute then
place flat on
plate. Place mashed potatoes on top of shell, then some grated cheese,
then beans,
hamburger, and the lettuce - tomato salad (add garlic salt if desired)
followed by the diced
onion and more cheese. Place a second tortilla on top and build a second
layer following
the same process (if desired) using smaller amounts. Warning, as my
grandfather used
to say, "Your eyes can get bigger than your stomach!"
When I was a kid we ate these once a week. Every Friday, 5:00 pm we knew
what was
gonna be for supper. I would eat light all day just so I would be prepared
for "tortillas" as
my grandparents called them. Actually this is not a Mexican recipe, more
of a depression
era recipe I would think. My grandparents got this recipe back in the 30's
from a migrant
worker that Grandad had met. It was funny though, one time we would be
having "tortillas" for
supper, the next it might be "enchiladas" but they were the same thing.
They called them
that for the tortillas or enchilada sauce I guess. I thought of calling
them Tex-Mex
Casserole but it really isn't that either and anyways old habits are hard
to break. So
Enjoy!
JJ Judkins
moonrunner1@yahoo.com
|
|
|
|
Please support/visit our
sponsors- they make this service possible.
|
|
|
|
 
|
Real Food for Real People FREE ezine needs your help!
We can continue to offer our free daily ezine only with help from people
like you.
Please make your donation, in appreciation for the free recipes, assistance
and
entertainment you get with your free issues of RF4RP.
Simply click
on the link below to show your support. Thank you!
http://www.realfood4realpeople.com/donate.htm
|
|
|
|
|
|
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.
|
|
