Vol.8, Issue 044, Real Food for Real People FREE daily ezine

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Volume 8, Issue 044, March 31, 2006

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

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In this issue:

Friday's Recipe: *Ground Beef Roll-ups*
Requests & Replies from Subscribers: Scotch Eggs
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And Here Is Today's Recipe!

* Exported from MasterCook *

Ground Beef Roll-Ups

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean Ground Beef
1 small Onion -- diced
1 small Green Pepper -- diced
1 1/2 teaspoons Salt
2 tablespoons Flour
Black Pepper -- to taste
1 cup Tomato Juice
2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
6 tablespoons Vegetable Shortening
2/3 cup Milk

Brown ground beef, onion and pepper. Drain any excess fat from cooked mixture, then
stir in 2 Tbsp. Flour. Add tomato juice, black pepper and salt. When thickened, remove
from heat and cool. Sift 2 cups flour, baking powder and salt, then cut in shortening. Stir
in milk and knead to a smooth dough. Roll dough to a 1/4 inch thick rectangle and spread
meat mixture on top of dough. Roll up and cut into 12 slices. Bake on a cookie sheet
prepared with non-stick cooking spray, for 12 to 20 minutes at 375 degrees F. Serve hot
with a white sauce or mushroom soup over the top of rolls.

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

Per Serving (excluding unknown items): 513 Calories; 30g Fat (53.0% calories from fat);
20g Protein; 40g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 1168mg Sodium.

Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 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 have been looking for a chicken salad with raspberry dressing?

Cybernanny

Hi all!

Love this ezine! I am looking for a recipe for Chicken Marsala the way it is prepared in a
restaurant called "The Rusty Pelican" The one I had it at is in Phoenix, AZ, but I assume
there are more than one of these restaurants. The chicken was awesome there, I have
had it at a few other places, but none can compare. Can anyone help with this? Thanks
so much,

Mona

I am searching for a recipe for White Chili, is there one available? Thanks!

Lou

Here is an awesome muffin cake mix recipe that someone from Weight Watchers passed
along. Each muffin is 1 point.

Pumpkin Muffins

1 Spice Cake Mix
1 can pumpkin (plain pumpkin, NOT pumpkin pie filling)
1 cup unsweetened applesauce (you can use regular if you aren't counting WW Points)

Mix all together in bowl, being careful to mix only until blended. Over mixing makes the
muffins too dense.
Bake according to the time on the back of the cake mix box for muffin tins. The major
brands of cake mixes have baking time for muffin tins on the box.

Enjoy!

Leann Guzman ldfguzman@justice.com

Hi,

This is for Sarah, looking for the Shrimp Ball recipe. It has been a HUGE hit every time I
have taken it somewhere and extremely easy to make.

Shrimp Ball

2 cans shrimp, drained (broken up)
1 Large pkg Cream Cheese
1 t. Worcestershire sauce
1 t. celery salt (I use garlic salt)
2 T. minced onion
Salt & pepper

Form a ball. Pour cocktail sauce or catsup over it. Serve with assorted crackers (best
with Ritz).

Cathy Clinton cathy_clinton56@yahoo.com

This is for Debra who wanted an egg/beef/bread crumb recipe. She asked for an Italian
recipe but this is called Scotch Eggs. I guess you could add some oregano to the
sausage or top with some marinara sauce for an Italian theme.

SCOTCH EGGS

7 eggs
1 lb. bulk sausage (your choice of hot or mild)
Pinch of salt
Dry bread crumbs

Hard boil 6 eggs (reserving one). Peel and chill until firm for easier handling. Divide
sausage into 6 equal portions. Wrap one portion of sausage around each egg until
sealed. Beat the remaining egg with a pinch of salt and roll sausage-covered eggs first in
the raw egg and then in the bread crumbs. Place eggs on baking sheet. At this point,
eggs can be refrigerated overnight, if desired. When ready to bake, place in preheated
oven at 375 degrees F for 30 minutes. To serve, cut in halves lengthwise.

Note: Obviously, this recipe yields 6 eggs and can be doubled ad infinitum to serve as
many as desired.

Russell docvita@1scom.net

Guanti and/or Chruscik (Recipe #41978 from Recipezaar.com)

This is one of those recipes of which every European nationality has their own version.
The Italian version (Guanti) is usually made for holidays and special occasions, as is the
Polish version (Chruscik). The Chruscik recipe is a Polish grandmother's recipe. The
Guanti recipe is an Italian grandmother's recipe.

Guanti

3 eggs
2 tablespoons Crisco, melted (shortening or leaf lard)
2 tablespoons milk
2 tablespoons sugar
1/4 teaspoon vanilla
1/2 teaspoon salt
2 cups flour, sifted
oil or shortening (for frying)

Chruscik

3 cups flour, sifted (plus extra flour for kneading and cutting)
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon brandy (M-I-L uses blackberry brandy)
3/4 cup sugar
3 eggs
1/4 cup cream cheese or sour cream
1/4 teaspoon salt
2 tablespoons butter
1/4 cup milk
oil or shortening, for deep fat frying

1. Guanti: In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and
vanilla, and mix well.
2. Beat in flour, until dough is formed.
3. Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured
board (or put dough through a pasta machine).
4. Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches
wide by 4 inches long.
5. Continue with remaining dough.
6. Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).
7. Remove from pan and drain on paper towels or brown paper.
8. Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned
with water) before serving.
9. Chr�scik (pronounced kris-chick-e): Mix together flour, salt and baking powder.
10. Melt butter and cream cheese with milk.
11. In a large bowl, combine sugar, eggs, vanilla and brandy and mix well.
12. Add flour mixture and cream cheese mixture alternately to the egg mixture, mix
well after each addition.
13. Dough should be soft.
14. On a floured pastry cloth, roll dough 1/8 inch thick.
15. Cut dough into 3 inch strips.
16. Cut a small slit in the center of each strip.
17. Pull one end of the strip through the slit in the center, forming a "twist" in the
middle.
18. Fry in hot oil until light golden on each side.
19. Remove from pan, drain on brown paper or paper towel.
20. Sprinkle with powdered sugar.

Jack Poulter On an Island in the Pacific jpoulter@islandnet.com

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