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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 8, Issue 047, April 10, 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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Real Food for Real People presents:
All Purpose Mix & More
All
Purpose baking mix can be used for a variety of different items,
similar to the 'Bisquick' brand baking mix sold in stores.
By making your own mix, you can not only save money, but control the
ingredients used in your family's foods.
Eliminate the need to purchase
costly mixes for many recipes!
Get
your free sample Gift Sized Mixes recipes now by visiting us at
www.realfood4realpeople.com/mixes.html
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And Here Is Today's Recipe!
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* Exported from MasterCook *
7-Up Biscuit Mix in a Jar
Recipe By : Real Food for Real
People
Serving Size : 18 Preparation Time :0:00
Categories : Breads
Breakfast
Mixes
O.A.M.C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Bisquick® Baking Mix -- or All Purpose Mix
add to mix later:
1 cup Sour Cream
6 ounces 7-Up®
Place All Purpose Mix into a 1 quart jar (a recycled mayonnaise jar is
a good source).
It is helpful to tap jar lightly on a padded surface (towel on
counter) to make it fit neatly.
Use scissors to cut a 9-inch circle from fabric of your choice. Center
fabric circle over lid
and secure with a rubber band. Tie on a raffia or ribbon bow to cover
the rubber band.
Attach a card with the following directions:
7-Up Biscuits
You will need:
7-Up Biscuit Mix
1 cup Sour Cream
6 ounces 7-Up
Mix the sour cream into the biscuit mix in a large bowl, using a
pastry blender or two
table knives, until mixture is crumbly. Add 7-Up all at once, stir
quickly with a large fork.
Turn out onto lightly floured board and quickly knead 6-8 times. Don't
overmix or biscuits
will be tough. Pat into a square and cut into about 18 equal pieces
using a knife dipped in
flour. Can also use a 2 to 3 inch biscuit cutter. Preheat oven to 400
degrees F and cook
biscuits for about 7 minutes.
Copyright: "(c)2002, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 138 Calories; 6g Fat (40.5%
calories from fat); 2g
Protein; 18g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 319mg
Sodium.
Exchanges: 1 Grain(Starch); 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
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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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I was wondering if anyone had a recipe for the pickle wrap dip, it has
ingredients such as
ham, cream cheese and dill pickles, I have been looking and looking with
no success. If
anyone has the ingredient amounts that they would be willing to share I
would greatly
appreciate it. Thank you,
Stasia Renfrow
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I'm looking for a recipe that is
similar to a cheesecake. The base is a creamy poppy seed
mixture topped with a cheesecake top. I bought some at a polish bakery
during the
Easter holidays years before and it was excellent.
Sandra
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I visited a
hotel called the Double Tree Inn and in one of their restaurants
they served this
delicious Creamy Mushroom Garlic Soup. I would love to have a
recipe that anyone may
have that sounds even remotely similar (the restaurant wasn't
willing to share) Thanks for
putting together this super recipe service!
Vivian
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This is for Missy. These go by at least these 3
names. My mother called them
Snowballs, Russian friends of my parents called them Russian Tea Cakes
and my
Hispanic neighbors call them Mexican Wedding Cookies. Do not substitute
margarine
for the butter. I substitute pecans for the walnuts. If anyone knows
them any other name,
please let me know. Thanks.
Russian Tea Cakes or Snowballs or Mexican Wedding Cookies
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts or pecans
1/3 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream
butter and
vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and
flour; stir into
the butter mixture until just blended. Mix in the chopped walnuts (or
pecans). Roll dough
into 1 inch balls, and place them 2 inches apart on an ungreased cookie
sheet. Bake for
12 minutes in the preheated oven. When cool, roll in remaining
confectioners' sugar. I
also like to roll mine in the powdered sugar a second time.
Mary
D_bnigh@yahoo.com
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Barbecued Fish Fillets
4 frozen breaded fish fillets
1/3 c barbecue sauce
2 Tsp dried minced onion
1/4 tsp chili powder
1/4 tsp hot pepper sauce
Arrange fish in a single layer in an 8x8x2" pan, set aside. In a small
bowl, mix barbecue
sauce, onion, chili powder and hot pepper sauce until blended. Spoon
onto top of fish.
Bake for 22-25 minutes or until fish flakes easily with a fork.
My husband and kids loved this, I am not a fish person.
Nicole
lovin.recipes@gmail.com
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Lean was looking for a recipe for "fowl" meatloaf. I
wonder what made her mother-in-law's
meal so memorable? Maybe the sauce served with it or the seasonings. I
suspect that
the hospital was using up chicken from a previous meal. Anyway, a Google
search
turned up many, but here is one to try that seems a bit different:
Ranch Chicken Loaf
Linda Larsen, Busy Cooks.
If ground chicken isn't available in your grocer's meat case, ask to have
some chicken
ground; they'll happily do that for you.
2 eggs, beaten
3/4 cup ranch-flavored tortilla chip crumbs
3 Tbsp. salsa
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1/2 tsp. cumin
1 lb. ground chicken
Preheat the oven to 350 degrees F. In a large bowl, mix together the eggs,
tortilla chip
crumbs, salsa, salad dressing, chili powder, and cumin. Add chicken and
mix gently but
thoroughly. Shape into loaf on slotted baking pan or broiler pan. Bake at
350 degrees F
for 1 hour, until internal temperature registers 175 degrees F. Cover with
foil and let stand
for 10 minutes. Slice and serve with sour cream and more salsa. (Other
recipes from old
cookbooks suggest a mushroom or similar sauce to serve with the meatloaf
slices)
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
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Hi Kaylin,
I still love to get your newsletter with the wonderful recipes. Right now
I am compiling a
cookbook for a family reunion this May and my Mom and I have searched high
and low for
a recipe for All Bran Refrigerator Cookies. They utilize All Bran cereal
(remember
cornflake cookies?) and you form a log which you wrap in wax paper and
refrigerate, then
slice and bake. I remember them from childhood in the 50's, but somewhere
along the
line we stopped making them. If this rings a bell with anyone out there,
please write in! In
return, I'll give you this delicious 40's-50's Chocolate Oatmeal
Refrigerator Cookie recipe
which is so delicious. We made them the other day and wondered why we seem
to only
make them at Christmas.
Leann
ksleann@wtciweb.com
Cook stirring constantly until thick. Add raisins
and 1 T. vanilla. Pour mixture on baked
crust and top with remaining unbaked half of step 2. Bake 30 minutes at
350 degrees.
Ranger Cookies - LouBelle Ostermann Meyer
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. salt
1 t. soda
1/2 t. baking powder
2 c. oatmeal
2 c. rice cereal
1 c. coconut
Mix all dry ingredients together. Cream shortening and sugars. Add eggs,
vanilla, mixing
well. Then add dry ingredients. Drop onto ungreased cookie sheet. Bake for
10 minutes at
375 degrees.
1940's Chocolate Oatmeal Refrigerator Cookies
1 c. flour
1/2 t. salt
1/2 t. soda
1/2 c. shortening
1 c. brown sugar
1 egg
1 t. vanilla
1/2 t. almond extract
2 1-oz. squares of unsweetened chocolate, melted
1 c. rolled oats
1/2 c. chopped walnuts, small chop
Melt the chocolate and cool it. Sift together the dry ingredients, then
add all but oats and
nuts. Beat until smooth, about 2 minutes. Fold in the oats and the nuts.
Take a sheet of
waxed paper and make a log about 1-1/2" round. Roll it up, tuck in ends,
and refrigerate
until thoroughly chilled. Slice 1/2" thick and bake on ungreased cookie
sheet for 10-12
minutes at 350 degrees. Don't overbake.
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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
this newsletter are taken from the collective files of RF4RP, and include
information as to the original author when this information is available.
RF4RP will not be held liable for missing information as to original author
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