Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 048, April 11, 2006        

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

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Recipes from our wonderful Subscribers!

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I am searching for a recipe for cookies made with raspberry Jell-O, tiny chocolate chips &
egg white substitute. I saw the recipe a few weeks ago on a recipe site . Thought I copied
it to one of my cookbooks, bought all the ingredients & when I got ready to make the
wonderful cookies couldn't find the recipe. Has anyone seen or heard of this recipe? Help!

Suzanne

Thanks for providing all of us with such a GREAT e-mail magazine! You always provide a
wide variety of recipes and information. I have a request. Does anyone have a tried and
true recipe for CROCKPOT scalloped potatoes, preferably not like the ones I've seen with
cheese soup? I'd like a recipe that would be more like the original oven-cooked type.
Thanks for any help you can give me!

Joslynn

I found a recipe for Liquid Yeast. It says to use 1 cup liquid yeast or 1/2 cup liquid yeast if
you have plenty of time in place of each yeast cake ( or I suppose one package of dry
yeast). Since you have access to liquid yeast, i would try a bread recipe that you have
made successfully in the past, adjusting the amount of liquid to account for the yeast
liquid. Please let me know how it turns out.

Homemade Liquid Yeast
From Diana Rattray Southern U.S. Cuisine.

8 medium-size potatoes
4 cups cooking water from potatoes
1/2 cup sugar
1 tablespoon salt
1 package dry yeast

Cover potatoes with water; cook. Reserve 4 cups of the cooking liquid; set aside. Finish
draining potatoes and mash well. Add the reserved water and let cool to lukewarm.
Dissolve yeast in a few tablespoons of lukewarm water. To the potato mixture, add sugar,
salt, and yeast mixture; Let stand in a warm place for several hours. Pour into half-gallon
glass fruit jars, filling about two-thirds full. Cover but do not seal. Put in cool place. Use 1
cup, or 1/2 cup if you have plenty of time, in place of yeast cake.

Mary        D_bnight@yahoo.com

Hi Kaylin,

Love your ezine. I use lots of the recipes that are shared. This is for Nicole wanting
alcohol substitutes. Hope this helps her.

Debb            diane19453@earthlink.net

Alcohol Substitutes

KIRSCH: Syrup or juice from black cherries, raspberries, boysenberries, currants,
grapes or cherry cider.

COGNAC: Juice from peaches, apricots or pears.

COINTREAU: Orange juice, or frozen orange juice concentrate.

CRÈME DE MENTHE: Spearmint extract or oil of spearmint diluted with a little water or
grapefruit juice.

RED BURGUNDY: Grape juice

WHITE BURGUNDY: White grape juice

CHAMPAGNE: Ginger Ale

CLARET: Grape or currant juice, or syrup from cherry cider.

FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar
cube soaked in lemon extract, then set atop a dessert and burned.

BEER OR ALE: Chicken broth, white grape juice, or gingerale

BRANDY: Apple cider, peach or apricot syrup.

RUM: Pineapple juice or syrup flavored with almond extract.

SHERRY: Orange or pineapple juice.

RED WINE: (unsweet) water, beef broth, bouillon or consommé, tomato juice (plain or
diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms.

WHITE WINE: (unsweet) water, chicken broth, bouillon or consommé, ginger ale, white
grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.

NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for
interesting flavors.

When alcohol is used in a recipe, it is generally used for one of two reasons; as a flavor
enhancer in cooking, or as a meat tenderizer in marinades. A variety of other foods do
have the same properties as alcohol in cooking and marinating and can be easily
substituted in any recipe. Here are a few suggestions:

MARINADES:

Substitute for 1 cup of alcohol with:

1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy sauce and 1/2 cup of citrus juice.
1/2 cup of light soy sauce and 2 TBLS of oil.
1 cup of teriyaki sauce
1/3 cup of balsamic vinegar

FOR COOKING:
Non-alcoholic cooking sherry
Non-alcoholic cooking wine
Raspberry extract (instead of Brandy)
Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully
lighting a match

Amaretto: non-alcoholic almond extract; or great Italian soda syrup; or marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple
cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or
sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry
syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
Crème de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla
extract and powdered sugar.
Crème de cassis: Black currant Italian soda syrup; or black currant jam.
Crème de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of
powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
Marin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange
juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape
jelly.
Riesling: White grape juice mixed with water and a pinch of powdered sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

Here is one that is for the crockpot, but you can do it on the stove if you wish.

LOU           lou32725@webtv.net

White Chili

2 medium onions, chopped
4 garlic cloves, minced
2 quarts of water
3 pounds of chicken breast, skin removed 1 pound dry navy beans
2 cans (4 oz. each) chopped green chilies 1 Tbs cilantro-dried or fresh
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne pepper
2 low-sodium chicken bouillon cubes
Dried chives and crushed red pepper flakes, optional

Place onions and garlic in the bottom of a slow cooker. Add the next nine ingredients; do
not stir. Cook on high for 8 - 10 hours. Uncover and stir (meat should fall off the bones).
Remove bones. Stir to break up the meat. Spoon into bowls; sprinkle with chives and red
pepper flakes if desired. Yield: 12 servings This is good with Fritos or a good corn chip.

We love the pepperoncini peppers (and jalapenos, too). The other day I had finished a jar
of peppers and was getting ready to dump the pepper juice (vinegar) down the drain and
put the jar into the recycle bin when I decided to try using the pepper vinegar to make
Italian dressing. I left the juice in the jar and added some vegetable oil and some Italian
Seasoning. I closed the jar and shook it up. That night I shook it up again and put it on
my salad. I was pleasantly surprised at how good it was. You can probably use pickle
juice if you don't like the "heat" of the peppers. (My niece likes pickle juice popsicles but
I can't bring myself to make those. I'd rather throw away the juice, or use it to make
pickled eggs.) Anyway, you may have to adjust the proportions to your own liking but
this is a good place to start:

HOME MADE ITALIAN DRESSING

1/3 cup vinegar (or pepper juice)
1/2 cup olive or vegetable oil
2 teaspoons Italian Seasoning

Enjoy!

Margaret           margarett@juno.com

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