Vol.8, Issue 035, Real Food for Real People FREE daily ezine

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Volume 8, Issue 035, March 7, 2006

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

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In this issue:

Tuesday's Vegetarian Recipe: *Quick n'Thrifty Taco Salad*
Requests & Replies from Subscribers: Peanut Butter Pie
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And Here Is Today's Recipe!

* Exported from MasterCook *

Quick n'Thrifty Taco Salad

Recipe By : Real Food for Real People
Serving Size : 6    Preparation Time :0:00
Categories : Beans              Salads
Vegetables              Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Kidney Beans, canned -- drained and rinsed
16 ounces Pinto Beans, canned -- drained and rinsed
16 ounces Black Beans, canned -- drained and rinsed
1 1/2 cups Cheddar Cheese, shredded -- (or tofu cheese)
1 bag Tortilla Chips -- crushed or broken
1 large Tomato -- diced
1 head Iceberg Lettuce -- shredded
1 small Red Onion -- finely chopped
1 large Avocado -- chopped
1 small jar Salsa -- mild or medium
1/2 cup Black Olives -- sliced
1/2 package Taco Seasoning Mix -- (vegan)
Salad Dressing -- your choice

Mix all ingredients except chips and dressing in a large bowl. Serve salad over a bed of
crushed or broken chips with the dressing of your choice.

You can vary this recipe to taste- add more vegetables, use non-vegetarian ingredients
for non-vegan diets, etc.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 434 Calories; 18g Fat (37.1% calories from fat);
22g Protein; 48g Carbohydrate; 14g Dietary Fiber; 30mg Cholesterol; 1504mg Sodium.

Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
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.

I desperately need recipes for salads that are a meal all by themselves. I have to do a
dinner for some people and this seems to be the best option for where it will be. Thanks
in advance for all your help!

Laurie

Hi!

Can anyone give me recipes for Mexican desserts? I feed my family Mexican food quite
often, but never know what I can make for dessert that will go with our meal, except
Sopaipillas. Thanks so much!

Dot

Hi -

I am hopeful that one of your wonderful readers will have a copycat recipe for the
Trinidads made by Fannie Mae candy. The inside is similar to a chocolate ganache; the
shell is yellow shaded "chocolate" with something crunchy in it. It is a family favorite and
I would like to try making them - the price per pound is in the $18.00 range and too
expensive for me. Thanks so much.

Mabel

This is for Lynn. This isn't a crockpot recipe but it is excellent, TNT.

Jane jrstrmac@msn.com

INDIAN PUDDING

6 cups of milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup seedless raisins
Heavy cream, whipped with at touch of vanilla

The recipe calls to scald the milk and butter in a large double boiler. (I found this very
time consuming, so instead I heated the milk for 5 or 6 minutes on high heat in the
microwave, until it was boiling, then I transferred it to a pot on the stove on medium high
heat.) While the milk is heating, Mix cornmeal, flour, and salt; stir in molasses. Thin the
mixture with about 1/2 cup of scalded milk, then gradually add the mixture back to the
large pot of scalded milk. Cook, stirring until thickened. Pour over the other ingredients
mixed together in a casserole - eggs, sugar, spices. Stir until smooth. Stir in the raisins
and bake for 2 hours at 250 degrees F. The pudding must cool about an hour to be at its
best. It should be reheated to warm temperature if it has been chilled. Serve with
whipped cream. Yield: 8-10 servings.

Having grown up north of Boston I've eaten Indian Pudding all my life. A true New England
tradition. Durgin Park is a restaurant in Boston's Faneuil hall. Couldn't get any more
original than this one!

Durgin Park Indian Pudding

Vegetable shortening
1 cup yellow cornmeal
1/2 cup dark molasses
1/4 cup sugar
1/4 cup butter
1/8 teaspoon baking soda
Pinch of salt
2 eggs, lightly beaten
6 cups whole milk

Set oven at 275� F. Have on hand a shallow 2 1/2 quart baking dish. Use shortening to
grease it. Set aside In a large saucepan, combine the cornmeal, molasses, sugar, butter,
baking soda, and salt. Add the eggs and stir in 3 cups of milk. Cook over medium heat,
stirring constantly with a wooden spoon, until the mixture thickens but does not come to
a boil. Remove from the heat and whisk in the remaining 3 cups of milk. Pour the batter
into the baking dish and transfer it to the oven. Bake the pudding for 2 to 2 1/2 hours or
until a crust forms on top. Serve with vanilla ice cream or whipped cream.

Caryn Quaker c_quaker@yahoo.com

This is for Doris who requested a recipe for peanut butter pie. Hope this fits the bill.

Karen grmowalker@hotmail.com

Peanut Butter Pie

1/2 C. Peanut Butter (either crunchy or creamy)
1/2 C. sugar
8 oz. cream cheese, softened
8 oz. Cool Whip
Graham cracker crust or standard pie crust

Mix peanut butter, sugar and cream cheese until smooth and well-blended. Fold in Cool
Whip. Pour in pie crust and chill in the refrigerator 3 hours. If you're in a hurry, chill it in
the freezer for 45 minutes.

This may be something like the peanut Butter Pie that Doris is looking for.

PEANUT BUTTER PIE
Texas Country Reporter Cookbook

1 8-ounce package cream cheese, softened
1 cup chunky peanut butter
2/3 cup powdered sugar
1/3 cup half-and-half
1 8-ounce carton whipped topping
1 graham cracker crust
� cup heavy cream
1 tablespoon powdered sugar

Beat cream cheese, peanut butter and powdered sugar together until smooth. Gradually
add half-and-half, beating until well blended. Stir in whipped topping. Spoon into graham
cracker crust. Whip cream, gradually adding powdered sugar until soft peaks form.
Spoon or pipe around edge of pie. Freeze. Slice while frozen. Let stand 20 minutes
before serving.

Spaceforfood@aol.com

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