Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 024, February 8, 2006        

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

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Hi,

I was wondering if anyone had any no-carb or low-carb recipes. Thank you,

Betty

I am looking for a recipe to make Cream of Wheat from scratch - starting with whole
wheat berries. I was told that toasting it made it cook faster, but I have no idea how fine
to grind it, or at what stage you would toast it. Thanks for the help from all your readers.

Mary

Hello Kaylin and All --

Some days ago, someone asked for a recipe for red and/or green Jalapeno Jelly; hope
this is what she is looking for!

Janet in CA               warnelee@pacbell.net

Jalapeno Jelly
Makes about 8 cups

1-1/2 c. About 5-ea-chopped bell peppers, seeded
1 c. About 10-12-ea-jalapeno peppers, seeded and chopped*
2 c. apple cider vinegar
10 c. sugar, 5-lb
2 pkg Certo
Green or Red food coloring

Puree peppers in blender. Pour into saucepan with juices. Add vinegar and sugar. Bring
to boil and simmer 5-minutes. Add Certo and food coloring. Boil rapidly 1-minute. Pour
into sterilized glasses and seal with paraffin. A seasonal suggestion: Serve over cream
cheese garnished with pimento strips in the shape of a poinsettia. Serve with crackers.

*Seed jalapeno peppers with rubber gloves under water.

This is for Alisa who wanted a good recipe for scalloped potatoes.

Scalloped Potatoes with cheese

4 cups sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
1/2 cup chopped onion
8 ounces shredded sharp Cheddar cheese
2 tablespoons butter
2 cups milk

Microwave the potatoes on high for about 5 minutes (or boil for about 5 minutes. They
don't need to be done, just partially cooked). Meanwhile, melt butter in a medium
saucepan. Stir in flour, salt and pepper and cook for about 3 or 4 minutes. Slowly add
milk, stirring constantly, until a sauce forms. Add onions and cheese- keep stirring until
the cheese melts. THEN Combine the potatoes with the cheese sauce and then transfer
into a buttered baking dish. Sprinkle with breadcrumbs. Bake at 350° for 30 to
40 minutes. Yum!

Pam Schwartz            pamschwartz@hotmail.com

This is for Alisa, who wanted a scalloped potatoes recipe. This is my best and favorite
recipe for scalloped potatoes.

6 potatoes, boiled in the skins and peeled
1 can of cream of mushroom soup
1/2 can milk
Onion cut in half and sliced
Cheese, preferably cheddar
salt and pepper

Slice the potatoes, put half in a greased baking dish. Mix milk and mushroom soup. Put
in one layer onions. Put in a layer of cheese. (you can use a Velveeta type cheese either
alone or mixed with the other cheese) Cover with half the milk mixture. salt and pepper
each layer. Continue with rest of potatoes, onions, cheese, and milk mixture. If you want,
put another layer of cheese on top, or mix cheese with crushed crackers, plain bread
crumbs, etc. Bake at 350 for about an hour. Covered with foil for the first half hour and
then uncovered.

I have also added ham to this for a one dish meal. Usually I make this when I am making
a Farmers Sausage dinner. The sausage and potatoes all cook in the oven at the same
time. Good Luck with this!

Jackie          jaxijake@yahoo.com

Linda asked for a recipe for her son using ramen noodles. Here is one I received from
Recipe du Jour:

Chicken & Peanut Noodles

1 tablespoon peanut oil
1 pound boneless, skinless chicken breasts, cut in 1/4-inch-thick slices
3 cloves garlic, minced
3/4 cup reduced-fat creamy peanut butter
2 cups water
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon crushed red-pepper flakes
2 packages (3 ounces each) chicken-flavored ramen noodles, reserving 1 seasoning
packet
1 package (1 pound) frozen mixed pepper strips
3 scallions, thinly sliced
Unsalted peanuts (optional)

1. Heat oil in large skillet. Add chicken and garlic; stir-fry 3 minutes, until just cooked
through. Remove from heat; remove chicken from skillet.

2. Spoon peanut butter into skillet. Whisk in water, vinegar, soy, pepper flakes and 1
seasoning packet from noodles. Bring to boiling. Add noodles, breaking up slightly. Add
chicken; cover; simmer 4 minutes, stirring to separate noodles. Place frozen pepper
strips on top; cover; simmer 3 minutes. Stir to combine. Sprinkle with scallions and
peanuts if desired. Makes 6 servings.

Jack             jpoulter@islandnet.com

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