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   Volume 8, Issue 027, February 14, 2006        

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

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Thanks for all the wonderful recipes each day. From Quick Cooking magazine a few
years back I tried a casserole with ham, rice, pineapple, and cheese. My then-teenage
son loved it. I have extra ham and would love to make it again, but dread going through a
bunch of old issues to find it. Does anyone have this at their fingertips? Thanks for
your help.

Katy

I need recipes for St. Patrick's Day! I want to make a fun dinner for my whole family- this
includes about 20 people. Any suggestions or great ideas? I could use ideas for
decorations too if anyone is willing. The only rule, is no one likes cabbage. Thanks!

Lucy

My grandmother taught me to make homemade beef and noodles when I was twelve. I've
been making them ever since.

To make noodles:

Into mixing bowl;
2 large eggs
2 eggshells full of milk (take the largest eggshell half, and fill it twice)
pinch of salt

Beat with fork, then and 1 cup flour, Mix well, then continue adding flour until its a dough.
Usually a couple of cups is enough. The secret is to use plenty of flour to roll out. You
cannot use too much!. I use the table so I have plenty of room. Flour the surface really
well. Roll out dough as thin as possible. This should be about a 24 inch circle at least.
Flour the top and let sit to dry about an hour. Then roll up into a giant cigar and cut with a
sharp knife. Cut about a quarter inch each. Unroll and dry in little piles. I use this in beef
broth I've made by cooking a chuck roast in seasoned water till done. remove beef and
bring broth to boil. add egg noodles and lower to simmer. Cook about20 minutes. Cut
the beef into chunks and add back to the noodles. The flour on the noodles makes a
thick broth. This is good with a ham bone also.

Vicki Montroy       Vicki.Montroy@supportkids.com

Dear Jean,

The following recipe was taught to me by my mother-in-law's Italian husband, who got it
from his mother, who got it from her mother in Italy. There was nothing ever written down. Gary told me, it's much easier to show you than it is to write a recipe. So please bear that in mind when you read what I have written. Best wishes and enjoy! Yours truly,

Michelle in central PA         tbway@earthlink.net

Noodles

In a medium sized mixing bowl, beat well by hand 2 eggs. Sprinkle salt on them as you
see fit. Add and mix in flour until you get a dough that holds it's shape, it may still be
sticky. Set this bowl aside for the moment. Coat with the flour the large flat counter or
surface where you will be rolling out your dough. Then put in the middle a pile of flour and
make a well in it. Put a small portion of the dough (maybe about 1/2 of the size of your
fist) in this well. With your fingers, press out the dough, folding over, adding flour, etc,
until all the flour is absorbed and it is no longer sticky, keep flipping over and flouring
surface as needed, you don't want the dough to stick. Roll out the dough to about 1/4
inch thickness. With a sharp knife, cut long strips about 1/2 inch wide. Hang on some
sort of rack to dry. It is okay if they are totally coated in flour. Continue with the rest of
the dough, rolling in the scraps as necessary. Let noodles dry for about 4+ hours, they
will be hard and brittle when ready. Beware you will have a lot of noodles.

We cook a whole chicken in a big pot til done, de bone it, put the noodles and deboned
chicken back in the broth and boil til the noodles are finished. Season as you like and
serve over mashed potatoes with corn. Makes a HUGE amount, but is delicious.

These recipes are all 2 grams or less. I have lots of low carb recipes, some as high as 16
grams of carb per serving. Anyone interested please email me with 'Low Carb' in the
subject line.

Mary             D_bnight@yahoo.com

Fillets of Lamb

2 lbs lamb from leg, cut in strips 1" thick
3 T olive oil
3 T
vinegar
2/3 t salt
1/2 onion, finely chopped
1 T parsley, finely chopped

Flatten meat with cleaver to be 3/4" thick. Mix all other ingredients and pour over meat.
Cover and let stand (I assume refrigerated) for several hours or overnight. Remove pieces
of onion and saute meat in hot frying pan, using minimal amounts of butter. 6 servings 1.3 carbs

Broiled Tarragon Chicken - 2 carbs

4 chicken breasts, large
5 teaspoons crushed tarragon
1/4 cup minced parsley
1/2 cup melted unsalted butter
coarsely ground sea salt
pepper

Preheat broiler. Rub each chicken breast with tarragon and parsley. Brush with melted
butter. Season with salt and pepper. Place onto a broiler rack. Broil at a moderate heat, until well browned, turn Broil until browned on the other side and juices run clear. Brush with melted butter and serve. Serves 4.

Santa Fe Pork Burgers - 2 carbs

2 pound ground pork, about 80% lean
2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon seasoned salt
1/2 teaspoon crushed red chilies
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
8 slices Pepper Jack cheese

Gently mix together ground pork and seasonings, shape into 8 burgers about 3/4-inch in
thickness. Place over moderately hot coals in a grill, lower hood and grill for 5 minutes;
turn and finish grilling 4-5 minutes more. Top each with a slice of the cheese. Serves 4. ( You can top with the condiments and fixings of your choice but be sure to count the additional
carbs.)

Barbecue Beef Brisket - 2 carbs

5 pounds trimmed beef brisket
1 teaspoon salt
1/2 cup plain tomato sauce
2 tablespoons Splenda
1/4 cup vinegar
1/2 cup minced onions
1 tablespoon Worcestershire sauce
2 teaspoons liquid smoke
1 teaspoon black pepper
1 each bay leaf

Rub brisket well with salt. Place onto a large piece of heavy-duty foil. Combine remaining
ingredients-mix well. Pour over brisket. Seal foil well. Bake @ 325 for 3 hours or grill for
90 minutes, turning and basting often. Serve hot. Serves 12.

Orange Dream

1 large box Orange Jell-O (sugar free)
4 cups boiling water
1/2 tsp coconut extract
2/3 cup heavy cream

Mix large box of Jell-O with boiling water and coconut extract. Stir well (2 minutes).
Refrigerate 1 hour. Mix into Jell-O, 1 cup heavy cream using an electric mixer. Pour into
6 ramekins. Refrigerate for 2 hours. Serve

6 Svgs Carbs: 0.7g Calories 92.8 Fat 9.8g Protein 0.7g

Here are a couple of recipes for white lasagna without spag. sauce for Janet. Could be
changed to all veggies.

Lasagne alla Ricotta

This recipe, from Jeanne Caròla Francesconi's La Cucina Napoletana, is a transcription
taken in turn from a spectacular compendium Cavalcanti, Duca di Buonvicino, assembled
in the 1850s. To serve 8:

1 1/4 pounds store-bought lasagne
For the béchamel sauce:
3/4 cup flour
1/4 cup butter
4/5 quart milk
Salt to taste
For the sauce:
1 1/4 pound Neapolitan mild sausages
2 ounces prosciutto
2 ounces smoked pancetta (in its absence use unsmoked pancetta, not bacon)
1 medium-sized onion, minced
1 small carrot, minced
Parsley, thyme and marjoram, minced (to taste; figure about a tablespoon of parsley and
a teaspoon each of the other two, then adjust until you reach what you like)
A few leaves rosemary
1/4 cup butter
1 cup dry white wine
Meat or vegetable broth
Salt to taste
For the filling:
1 1/4 pounds fresh ricotta
3 cups grated Parmigiano (about 1/3 pound)
1 pint milk
Salt and pepper

A rectangular pan, 9 by 12 inches, and 3 inches deep. Make a moderately thick
béchamel sauce and let it cool. (See instructions above.) Skin and crumble the
sausages, and mince them with the prosciutto, pancetta, onion, carrot, parsley, thyme,
marjoram, and just a little rosemary. Work the butter into the mixture, then sauté
everything over a low flame, adding the wine a little bit at a time, and then broth; let all
the liquid evaporate between additions. When done, the sauce will be rich, moderately
browned, and not dry. Mix the ricotta and a bit more than half the Parmigiano together,
season with salt and pepper to taste, then beat enough milk into the mixture to turn it
creamy and light. In the meantime a pot of bring lightly salted water to boil; sprinkle a
tablespoon of oil into it and cook the lasagne until they're barely al dente, then run them
under cool water and set them to drain on a cloth. Preheat your oven to 400 degrees F
(220 C). Meanwhile, take your rectangular pan, and spread some béchamel sauce over
the bottom, then a third of the lasagne (overlap the sheets of pasta slightly). Sprinkle the
pasta with Parmigiano, then a third of the sausage sauce, and finally a third of the ricotta.
Repeat the procedure twice more, and bake the lasagne for 35-45 minutes; let the top
brown lightly and then cover it with a sheet of aluminum foil if need be. Once they are
done and removed from the oven, let them sit for five minutes before serving them.
This is tremendously rich, and will benefit from a fairly acidic red wine that will clear the
palate between bites; though it has little to do with the South a Grignolino might work
nicely. So would an Aglianico del Vulture or a Campanian red wine such as
Mastroberardino's Aglianico d'Irpinia or Lacrima Cristi Rosso.

White Lasagna

4 chicken breast halves
1 1/2 c. water
6 lasagna noodles
1 can cream of mushroom soup (undiluted)
1 c. cream style cottage cheese
2 (3 oz.) pkgs. cream cheese, cubed
2/3 c. milk
1 tsp. Worcestershire sauce
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 c. thinly sliced green onions
1/3 c. diced green pepper 1/2 c. diced celery
1/2 c. pimento stuffed olives
1 c. soft bread crumbs
2 tbsp. butter
1/4 c. parsley

Arrange chicken in baking dish. Add cooked lasagna noodles on top. Mix remaining
ingredients together and pour on top. Cover with aluminum foil and bake at 350 degrees
for 1 hour or until brown.

Dee         gardenthymeherbs@yahoo.com

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