Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 036, March 9, 2006        

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

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I recently purchased a Vita-Mix blender. I am really enjoying it, but would like to find
some different recipes. I have the recipe book that came with the machine and I have
searched the Internet and the Vita-Mix website. I would sure appreciate getting some
new recipes to try.

Nancy in Montana

Help!

I need an easy as well as foolproof recipe for a flaky pie crust. Every recipe I've tried
comes out like CLAY. Could any of your readers please help? Thanx so much,

Sandi

This is for Alice. Hope you like it.

Mexican Cornbread

2 boxes Jiffy Cornbread mix (or your favorite brand)
1 can whole kernel corn, drained
1 can chopped green chilies
2 handfuls of cheese

Follow the directions on the cornbread mix. Add other ingredients. Pour into a 9X13 inch
baking dish. Bake for about 35-40 minutes (It does take longer to bake because of all the
stuff in it).

Vicki         Vicki-Russell@ouhsc.edu

Lucy was asking about fried rice. Here is my recipe, and it is a family favorite

Fried Rice

1 1/2 cups uncooked Calrose rice (or Niko Niko, or other brand you will find in the Asian
section of your supermarket)

Early in the day, or the day before, cook the rice in a scant 3 cups of water as package
directs. Cool completely. Cold rice is important for good fried rice.

Before serving:
Beat 2 eggs together. Scramble the eggs in 1 Tb of peanut oil. Set aside
(I use peanut oil when cooking any Chinese dish- it seems to be just the right flavor)
Slice four to six green onions- set aside
Mince one large or two small cloves of garlic
Slice about 8 pieces of bacon into 1" pieces and brown until almost done. Drain and set
aside.
(You could use other things here- slivered Chinese pork from the deli, cooked baby
shrimp, sliced and browned sausage.)
And you will need about 1 cup of frozen mixed peas and carrots

Heat 3 Tablespoons of peanut oil in your skillet or wok. Add the rice and toss to coat.
Stir in the garlic, and stir for another minute or two. You may need to add a bit more oil if
it starts to stick. Add the bacon, egg, onions and vegetables to the pan, and stir to heat.
To season either add Soy sauce and Five spice powder to your taste, or pick up a packet
of Sun Luck brand Fried Rice Seasoning mix in the Asian section of your supermarket.
This serves six generously.

Lois           luckygirl@centurytel.net

Hi Kaylin,

Mandy asked for chicken spaghetti. Here are some of my recipes.

Shalom, from Spike the Grate          spikethegrate@hotmail.com

CHICKEN SPAGHETTI BAKE

4 ounces Spaghetti
3 slices Bacon -- chopped
1/2 cup Onion -- chopped
1 clove Garlic -- minced
3 tablespoons Flour
2 cups Tomatoes, canned -- chopped
1 can Cream of Mushroom soup
1 cup Milk
1 cup American Cheese -- shredded
2 cups Chicken -- cooked, cubed
1 package Frozen peas -- thawed
1/4 cup Parmesan cheese -- grated

Break spaghetti pieces in half & cook according to package directions. Drain. In large
saucepan, cook bacon, onion and garlic until bacon is crisp. Blend in flour. Add
undrained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add
shredded American cheese and stir till melted. Stir in cooked spaghetti, cubed chicken,
and thawed peas. Pour into a 2 1/2-qt casserole and top with parmesan. Bake
uncovered, at 350 degrees F. for 45 minutes.

CHICKEN SPAGHETTI

2-4 boneless skinless chicken breasts
1 bell pepper, chopped
2 cups grated cheese
1 can Rotel
1 family size can of cream of chicken soup
1 pkg of spaghetti
1 small can of chopped black olives
1/2 cup chopped onions

Cook chicken breasts until done and chop into bite size pieces. Saute onions and bell
pepper until soft. Cook spaghetti per pkg instructions. Mix these cooked ingredients
along with all the rest in a large pan and heat until cheese is melted.

CHICKEN SPAGHETTI

1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)

Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add
canned ingredients, warm and serve. Some Variations: picante sauce or rotel tomatoes
instead of tomato soup; leave out chicken; use canned chicken broth for moisture in large
servings. Add peppers, onions, olives

CHICKEN SPAGHETTI

1 Chicken, hen or fryer
1 large Onion, chopped
1/2 cup Celery, chopped
1/2 cup Green Bell Pepper, chopped
2 Tbsp. Pimento
1 can Cream of Chicken or Cream of Mushroom soup
1/2 lb. Velveeta
8 oz. Spaghetti

Boil chicken and remove meat from bones. Reserve broth and cook spaghetti in it, if
enough of it. If needed, add some water. Cook onion, celery & green pepper in margarine
until tender. Add pimento, soup and Velveeta. Add cooked spaghetti and chicken and mix
well. Serve right from pan, or you can put in a casserole dish, top with buttered bread
crumbs and bake at 350 degrees until bubbly. NOTE: Freezes well.

For Joan, who wanted crock pot recipes. I make a kind of soup, and it is very flexible.
Use either ground beef or ground turkey. I spray the crock pot with Pam, and then use a
spoon to sort of chunk the chop meat into the crock pot. I add either barley, or pastina,
or any very small macaroni, and a lot of baby carrots (we all like the carrots!). Fill with
water, add salt and pepper to taste, and cook on low. It can be very lean if you use low
fat beef or turkey. Serve with some crusty bread.

Angela Cardinale             acardinale@mpinet.net

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