Vol.8, Issue 026, Real Food for Real People FREE daily ezine

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Volume 8, Issue 026, February 13, 2006

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

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In this issue:

Monday's Recipe: *Red's Broccoli-Cauliflower Cheese Soup*
Requests & Replies from Subscribers: Beef Short Ribs
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Real Food for Real People presents

Pint Size Cakes

Cakes baked right in a jar? Did you hear right? Yes, that's right, they are baked in the jar. Is this safe? Certainly, it can be! The jars you will need to use are wide-mouth pint size, thus the names for these recipes: 'Pint Sized Cakes'. Wonderful for gifts or storing ahead! Get your free sample Pint Size Cakes recipes now by sending a blank email to:

vol1@realfood4realpeople.com

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And Here Is Today's Recipe!

* Exported from MasterCook *

Red's Broccoli-Cauliflower Cheese Soup

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Low Carb
O.A.M.C. Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Broccoli, frozen -- flowerets
16 ounces Cauliflower, frozen -- flowerets
1 large Onion -- chopped
1/2 cup Margarine
3/4 cup Flour
1 quart Half and Half
2 pounds Velveeta -- cubed
2 teaspoons Salt
1 Tablespoon Sugar
1/2 teaspoon Pepper

In a Dutch oven size pan, add enough water to cover broccoli, cauliflower and onion.
Simmer about 10 minutes or until tender. Melt margarine in 2 quart saucepan; add flour
and blend with wire whisk. Cook 2 minutes. Add cream and cook, stirring until smooth
and desired thickness. Add to undrained vegetables. Add Velveeta and seasoning.
Heat on low for 10 minutes, stirring until all of cheese cubes are melted and blended into
the white sauce. Serve hot.

Copyright: "(c)2006, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 606 Calories; 46g Fat (63.8% calories from fat);
29g Protein; 29g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol; 2435mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 7 Fat; 1
Other Carbohydrates.

*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

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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.

Hi Kaylin,

I recently "rediscovered" my crockpot and am hoping your wonderful readers can send
some TNT recipes my way. I can't believe I haven't been using it all these years, but it is
sooo nice coming home and having dinner ready. I have the flexibility of coming home
during lunch, so they can be recipes that take all day or only a few hours. Most of the
days my 13 yrs son (although not the most dependable) is home after school and can at
least stir the contents (after a few phone calls to remind him). My son is very picky and I
have my Dad (81) over for dinner at least 3 nights a week. The both love chicken, but dad
is not too crazy with the heavy sauces... trying to live right... shouldn't we all. Anyway it
doesn't matter what the recipe is... I would love to have many varieties. Thanks for all your
help guys. Thanks again everyone,

Joan

Hi Kaylin,

We eat Mexican main dishes quite often. I'm requesting two things - recipes for side
dishes for Mexican dinners, especially those with vegetables. I most often find myself
serving Mexicali Corn, Spanish Rice or refried beans. This leads me to my second
request - recipes for refried bean side dishes. I'm tired of sprinkling shredded cheese
over the top or mixing in Pico de Gallo. Thanks,

Betsy in Missouri

I am invited to a Potluck where the organization is supplying cooked pasta noodles, and
everyone attending is to bring some type of pasta sauce. There will also be bread, salad
and dessert. But, I am looking for Pasta Sauce recipes to please a crowd. I attend
Weight Watchers, so anything particularly low in fat or points would be wonderful.
Thanks in advance,

Sandy in Colorado

This is for Sharon.

Ever share a recipe with a friend? Then later, the friend tells you they made the recipe,
but� it didn't taste like yours! This funny poem about recipes may tell the reasons why
it didn't taste like it should.

Funny Poem about Recipes

I didn't have potatoes,
so I substituted rice.
Didn't have paprika,
so I used another spice.

I didn't have tomato sauce,
so I used tomato paste.
A whole can not a half can -
I don't believe in waste.

My friend gave me the recipe -
she said you couldn't beat it.
There must be something wrong with her,
I couldn't even eat it.

Source unknown

raep@ptd.net

Hi Mae,

This recipe is very tasty.

Jane jrstrmac@msn.com

Braised Beef Short Ribs

3- to 4-lb. beef short ribs, cut into serving-size pieces
Ground black pepper
1 tbsp. olive oil
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Beef Broth
1/2 cup dry red wine
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh rosemary OR dried rosemary leaves, crushed
1 bay leaf
2 tbsp. all-purpose flour
1/4 cup water

SPRINKLE ribs with black pepper. Heat oil in large skillet. Add ribs and cook until
browned. Remove ribs.

ADD celery, carrot, onion, tomatoes and garlic and cook until tender. Add broth, wine,
vinegar, rosemary, bay leaf and ribs. Heat to a boil. Cover.

COOK over low heat 1 hr. 15 min. or until ribs are done. Remove ribs and keep warm.
Mix flour and water. Add to pan juices. Cook and stir until mixture boils and thickens.
Remove bay leaf. Serve ribs with sauce.

Beef Short Ribs

3 lbs short ribs, cut into serving pieces oil
1/2 c ketchup
2 tsp chili powder
2 1/2 tsp salt
1 c diced onions
1/3 c vinegar
1 tsp paprika
1 Tbsp Worcestershire sauce

Brown ribs in oil. Place in casserole, add onion. Combine remaining ingredients and
pour over meat. Cover and bake at 325 deg. F. for one and one-half hours. Note: These
can be cooked in a pressure cooker on a stove top, if desired.

Jack Poulter jpoulter@islandnet.com

Thanks for the awesome newsletter. Here is a response for Linda who was looking for
recipes for her son which use Ramen noodles. I'm not sure I would classify this as a
bachelor type of food, but it is very good and does use Ramen noodles.

Asian Cole Slaw (with Ramen Noodles)

1 pkg. 'cheater' Cole slaw (the stuff in the bag that's already chopped up)
1 lg purple onion (you don't to use a purple one but it's more colorful!)
1 pkg. slivered onions
2 pkg. Ramen noodles, any flavor (crunched up)
1/3 c. virgin olive oil
1/3 c. Splenda (or sugar if you're not worried about the calories)
1/3 cup vinegar (I've used either kind... cider vinegar or plain vinegar)
2 seasoning packs from the Ramen noodles

Whisk together dressing ingredients & pour over slaw mixture. Chill. Ready in an hour.

Betsy betsygourley@yahoo.com

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