Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 8, Issue 025, February 10, 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.

Once upon a time there was an article about a gal that wanted a certain recipe from
another gal. The other gal graciously shared it, however, the one who wanted it decided
that instead of this ingredient she would use something else. This went on through out
the entire recipe and then she wondered why it didn't taste the same. My question is:
does anyone have this article? Thanks...

Sharon

I am looking for a recipe for Scalloped Potatoes and Ham that is made with frozen
shredded hash browns. Does anyone have this recipe?? Thanks in advance if you can
help.

Qutie63pie

Oatmeal Pancakes

1 1/2 cups rolled oats
2 cups buttermilk
1/2 cup flour
1 teaspoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten

Combine oats and buttermilk. Beat in remaining ingredients. Heat a griddle and coat with
a little oil or shortening. Cook pancakes on hot griddle, turning to brown both sides.
Makes about 12 4-inch pancakes.

Lisa T.            truleelee@msn.com

Hi Kaylin,

Your reader named Carlene W. asked for oatmeal pancakes. Here is my recipe. I hope
she likes it. Obviously, one need not use the green syrup!

Shalom, from Spike the Grate         spikethegrate@hotmail.com

OAT CAKES WITH LEPRECHAUN SYRUP

2 cups Oatmeal -- (or rolled oats)
1 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
2 tablespoons Water
1/4 teaspoon Maple Extract
1 teaspoon Baking Powder
2 1/2 cups Buttermilk -- or sour milk
2 Eggs -- slightly beaten
1 tablespoon Sugar
2 tablespoons Vegetable Oil

Syrup:
1 package Kool-aid powdered drink mix, unsweetened -- (any green flavor)
1 cup Water
2 cups Sugar
1/4 cup Corn Syrup -- (white)

In a large mixing bowl, combine all dry ingredients. In another medium bowl, combine all
wet ingredients. Slowly pour wet ingredients into center of dry ingredients and mix
thoroughly (mixture should NOT be lumpy). Pour in amounts desired onto a hot, oiled
griddle. Serve with the following syrup, or your favorite syrup.

Leprechaun Syrup:
In a medium size saucepan, first mix sugar and Kool-Aid until distributed evenly. Add
water and corn syrup, then heat until boiling. Boil for 1 minute, then remove from heat.
Cool until syrup is cool enough to serve over pancakes- the cooler the syrup, the thicker
it will be. Store unused syrup in a covered container (no refrigeration necessary).

Hi there Kaylin,

Alisa was asking for some Scalloped Potato recipes. I make them all of the time. I use
the first one most, the microwave one a little and the third one has just become a hit at
all of our dinner parties. It is not by any means scalloped potatoes, but it is sooo easy
and most people like it. Hope it helps.

Louise, Melbourne Australia          frogdog@iinet.net.au

Mum's Scalloped Potatoes
(serves 2)

4 potatoes sliced thinly (perhaps 1/4 inch)
1 clove garlic
2-3 ounces margarine
1/2 cup milk
1/2 cup cream
Grated Nutmeg
Salt and pepper to taste
1/2 cup grated cheese

Method: Rub butter and garlic (I use minced) on to dish to make a generous
covering.  Arrange potatoes in layers, putting in the occasional dot of extra butter. Heat
milk in the microwave and add to this the nutmeg, cream, salt and pepper. Pour this over
potatoes. Sprinkle cheese on top and bake in a moderate oven (180 C) for 40-50 minutes.

Scalloped Potatoes in the Microwave
(serves 6-8)

1 kg potatoes peeled and thinly sliced
2 tablespoons water
300 ml sour light cream
1/4 cup milk
Salt and pepper
Paprika
1 tablespoon fresh chives
3/4 cup grated cheese

Place potatoes and water in a 3 litre microwave safe dish. Cover and cook on high for
10-12 minutes. Drain. 2. In a small bowl, mix sour cream, milk, salt and pepper; pour this
over potatoes. Sprinkle with paprika, chives and cheese and then cook on high for a
further 5-7 minutes.

Mary's Potatoes

All you do is to peel and quarter your potatoes. If they are large quarters, you might like
to chop them in half again. Put them into a greased baking dish in one layer, and pour
300 ml of cream over the top. Then sprinkle a packet of french onion soup mix evenly over
that. Bake at 180 degrees in a fan forced oven for approximately 1 and 1/4 hours. If your
oven is not fan-forced, it may need to be an hour and a half.

This is for D. Kraus. I agree that it should be call "heart attack by the handful", but it is
sure addictive. I make it every year at Christmas. Now many of the ingredients it calls
for don't seem to be around (such as the cheese flavored Bugles), but just find things that
you think will go well. This year I used a couple of bags of Chex cheese flavored party
mix. That was a wonderful addition. Enjoy!

Beth          kbdoolin@msn.com

Julie’s Party Mix

3 bags bugles (1 cheese/2 original)
½ bag pretzels
2 bags Ritz snack mix
1 box goldfish
2 pkts. ranch dressing mix
½ bottle Orville Redenbacher’s butter flavor popcorn oil

Pour oil & dressing mix (whisked together) over top; let sit, stirring occasionally.
Note: If you cannot find any of the above, just substitute something that looks like it will
go well in the mix.

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.