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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 8, Issue 037, March 16, 2006 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
"Brighten someone's day! Share today's issue with a friend"
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Message from the
Editor |
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Dear Subscribers,
Please accept my
apologies for the missing issues this week. I have been battling the
flu and was unable to get the ezine out to you Monday through Wednesday
this week. I am hopefully back on my feet now and things should be
back to normal. Have a great week!
Kaylin
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Please support/visit our
sponsors- they make this service possible.
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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
or by
visiting
www.realfood4realpeople.com/jars.html
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And Here Is Today's Recipe!
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* Exported from MasterCook *
Chicken And Broccoli Skillet
Recipe By : Real Food for Real
People
Serving Size : 4 Preparation
Time :0:00
Categories : Chicken
Diabetic
Main Dishes
Low Carb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Broccoli Florets -- fresh or frozen
1 medium Onion -- chopped
1/4 teaspoon Lemon Pepper
1/4 teaspoon Thyme -- dried & crushed
1/4 teaspoon Olive Oil
2 cloves Garlic -- minced
4 Chicken Breast Halves without skin -- boneless
1 cup Cherry Tomatoes -- halved
Spray a large skillet with nonstick coating. Using medium heat, add
broccoli, onion,
lemon pepper, and thyme to skillet. Cook and stir for 3 to 4 minutes
or until vegetables
are crisp-tender. Remove vegetable mixture from the skillet; keep
warm. Add oil and
garlic to hot skillet. Rinse chicken; pat dry. Add to skillet. Cook
chicken over
medium-high heat about 10 minutes or until chicken is tender and
juices run clear,
turning once. Add cherry tomatoes. Cover and cook 1 to 2 minutes or
until heated
through.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 164 Calories; 2g Fat (11.3%
calories from fat);
29g Protein; 7g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol;
112mg Sodium.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.
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*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!
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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.
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Help!
My super finicky daughter has decided that she LOVES hot pockets
(especially ham &
cheese). I can't stand the thought of her eating all the preservatives &
junk that go into
the store bought ones. Does anyone have a good, healthy homemade "hot
pocket"
recipe? Thanks in advance,
June
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I would love some good pizza
recipes! My kids love pizza and I want to be able to make
it different ways. Thanks in advance!
Joe
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STRAWBERRY ICE BOX CAKE
1 yellow or white cake mix for 9x13 pan
1 can sweetened condensed milk
1-2 pt fresh strawberries, sliced
1 large Cool Whip
Bake cake as directed. When cool, use wooden spoon handle to poke
holes all over
cake. Pour sweetened condensed milk over, layer strawberries,
spread Cook Whip over
all and refrigerate overnight.
Lemon Angel Food Bars (1 g fat each bar)
1 box 1-step angel food cake mix
1 can lemon pie filling
Mix together, pour into 9x13 pan coated with cooking spray. Bake
400 for 15-20
minutes. Dust with powdered sugar.
Mini Cheesecakes
2 - 8 oz pkgs cream cheese, softened
½ c sugar
½ t vanilla
2 eggs
12 vanilla wafers
Pie filling for topping
Mix together cream cheese, sugar and vanilla. Mix in eggs. Place 1
vanilla wafer in
bottom of lined muffin cup. Divide cream cheese mixture evenly
between muffin cups.
Bake at 350 for 20 minutes or until centers are almost set. DO NOT
OVERBAKE. Cool.
Cover and refrigerate 2 hours or overnight. Top as desired. Makes
12.
Ice Cream Sandwich Cake
16-20 store-bought ice cream sandwiches
12-oz Cool Whip
Small can Hershey chocolate syrup
Maraschino cherries
Line 9x13 pan with 8 ice cream sandwiches. Spread half Cool Whip
over top. Repeat.
Drizzle top with chocolate syrup to taste and either chop and
sprinkle cherries over or
place one atop where you think each piece will be cut. Freeze at
least 1 hour. Can also
half the recipe and make in loaf pan. Put parchment paper in pan
first, then lift out and
have homemade (and better) viennetta! Drizzling with chocolate
after removing from loaf
pan makes it prettier.
Apple Cake, 971 La Leche League Cookbook, 4th Printing
4 cups diced apples, unpeeled
2 cups white sugar
1 cup chopped nuts (optional-I don't use)
1/2 cup oil
2 eggs, well beaten
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Dice apples, not too fine. Pour sugar over and stir. Add oil, eggs
and nuts. Mix flour,
baking soda, cinnamon and salt together. Mix dry ingredients with
wet ingredients being
sure to mix in all dry ingredients. Bake at 350 in a lightly
greased 9x9x2 inch pan for 1
hour or until cake begins to pull away from sides of pan.
Rice Krispies Bars
¼ c butter or margarine (or 3 T for low fat version)
1 10-oz pkg regular marshmallows (about 40) or 4 cups mini
marshmallows
6 c Rice Krispies
Butter or cooking spray
Coat 9x13 pan with butter, cooking spray or waxed paper. Melt
butter in large pan over
low heat. Add marshmallows and stir until completely melted.
Remove from heat. Mix
in Rice Krispies and stir until well coated. Spread mixture in
pan. Cut into squares when
cool.
TIP: Put butter, cooking spray or waxed paper on hands or spoon to
prevent sticking to
mixture while spreading in pan.
Kristi Thompson
kristi55057@copper.net
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For Alice
Green Chili-Cheese Cornbread
1 can whole green chili, 4 oz.
1 c. cornmeal
1 1/2 tsp. salt
3 tsp. baking powder
2 eggs, beaten
1 c. cream style corn
1 c. thick buttermilk or sour milk
1/3 c. melted shortening or bacon drippings
1 c. grated cheese
Rinse chilies and remove seeds. Drain on paper towels. Mix cornmeal,
salt, and baking
powder. Beat eggs slightly. Stir corn, buttermilk, cornmeal and
shortening into eggs.
Spread half of the batter in greased 9 inch square pan. Cover with
chiles laid flat.
Sprinkle with half of the cheese. Add remaining batter. Cover with
remaining cheese.
Bake at 350 degrees for 1 hour. Serve warm.
lindan@juno.com
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You don't say what kind of desserts you are looking for, so I am
including a variety. I have
tons of dessert and cookie recipes. Most cake, cookie, pie recipes, etc.
can be made
and the nuts omitted and it doesn't make any difference, unless it is
something like
pecan pie where the nuts are an integral part of the recipe.
Surprise Carrot Cake
One 8 ounce package of Philadelphia Brand cream cheese, softened
1/4 cup of sugar
1 egg, beaten
2 cups of flour
1 3/4 cup of sugar
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 cup of oil
3 eggs, beaten
3 cups of shredded carrots
Combine the cream cheese, sugar and egg, mixing until well blended. Set
aside.
Combine dry ingredients. Add combined oil and eggs, mixing just until
moistened.
Fold in carrots. Reserve 2 cups of batter; pour remaining batter into
greased and floured
9 inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon
reserved batter
over cream cheese mixture, spreading to cover. Bake at 350ºF. for 55
minutes or until
wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pan. Cool
thoroughly. Sprinkle with powdered sugar, if desired. Serves 12.
Pear Sorbet
2 cans of pears in heavy syrup (or 1 in heavy syrup and 1 in juice)
1 tsp. almond extract
3 Tbsp. crystallized ginger
Fresh mint sprigs
Place cans of fruit in the freezer overnight or for at least 8 hours.
When ready to
assemble, remove cans from the freezer and place in hot water for
1 - 2 minutes. Open cans, place fruit in the food processor and add
almond extract and
ginger and process until smooth. Place in individual bowls and garnish
with mint sprigs.
The Skinny: If you use pears in light syrup or their own juices it will
change the taste and
texture of this recipe.
Peach Cobbler
Makes 4 Servings
3/4 cup all-purpose baking mix
1/3 cup sugar
1/2 cup packed brown sugar
½ cup evaporated milk
2 teaspoons margarine or butter, melted
2 eggs, slightly beaten
3 large, ripe fresh or canned peaches, peeled, pitted and chopped
2 teaspoons vanilla
2 teaspoons vanilla
3/4 teaspoon) cinnamon
Vanilla ice cream (optional)
Lightly grease slow cooker or coat with non-stick cooking spray. Combine
baking mix and sugars in a large bowl. Stir in milk, margarine and eggs.
Add peaches, vanilla and cinnamon. Stir until ingredients are well
incorporated. Pour into slow cooker. Cover and cook on low for 6 to 8
hours
or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream, if
desired.
Mary D_bnight@yahoo.com
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This is for Laurie. This is a very filling salad,
and is definitely a meal in itself. You can
add as much as you like per person, just increase the amounts of salad
ingredients and
make extra dressing if you have big eaters. Also, it's a very pretty salad
for presentation.
It's very good.
Jane
jrstrmac@msn.com
CUCUMBER-WRAP CHEF'S SALAD
Cucumber wraps:
1 English seedless cucumber, cut lengthwise into long thin slices
1 head Boston lettuce, washed, dried
1 head red-oak lettuce, washed, dried
1 bunch frisee lettuce, washed, dried
Dressing:
1/2 teaspoon salt
2 tablespoons vinegar
1/8 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground black pepper
1/4 cup olive oil
Salad Ingredients:
1/4 pound roasted turkey breast, cut into strips
1/4 pound honey-baked ham, cut into strips
1/4 pound cheddar and Swiss cheeses, cut into triangles
6 0zs. Bleu Cheese Crumbles
4 hard cooked (hard-boiled) eggs, cut into wedges or slices
2 cups cherry tomatoes, stems removed (use red and yellow types)
8 Kalamata olives
Optional garnishes: fresh whole chives, chopped chives, chopped parsley
To make cucumber wraps: Lay cucumber slices on flat surface. Combine
lettuce
leaves into 4 bunches, laying each on cucumber slice; roll tightly. Secure
with wooden
pick, or tie with chive. Slice about 1/2 inch from bottom to level. For
dressing: In small
bowl, combine salt, vinegar, sugar and mustard; whisk until salt
dissolves. Add pepper.
Whisk in oil slowly. To assemble: Place cucumber wrap in center of each
plate;
surround with other ingredients. Drizzle with dressing; garnish with
chopped chives and
parsley. Makes 4 servings.
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This is for Laurie that requests salad recipes that
are a meal in one.
Oriental Ramen Noodle Salad
1 pkg slaw mix
1 pkg oriental ramen noodles
5 green onions (chopped)
1 c. sunflower seeds
1 can sliced water chestnuts
2 c. diced, cooked chicken
Dressing:
1/2 c. oil
1/2 c. rice or red vinegar
1/3 c. sugar or Splenda
Seasoning packet from ramen noodles
Black pepper to taste
Place slaw mixture in large bowl. Break apart ramen noodles. Add noodles,
onions,
sunflower seeds, sliced water chestnuts and chicken to slaw mixture. Mix
dressing
ingredients and pour over slaw mixture.
Shirley Hamilton
rn_director@yahoo.com
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(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
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