Real Food for Real People Recipe Email Magazine
FREE recipes to your email!
                                        
   Volume 8, Issue 049, April 13, 2006        

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

"Brighten someone's day! Share today's issue with a friend"

Please support/visit our sponsors- they make this service possible.

And Here Is Today's Recipe!
 

*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

Please support/visit our sponsors- they make this service possible.

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 am also looking for the squash recipe or something similar to the one Bill Knapp's
Restaurant served. My kids love it!!! that was the only squash they would eat and since
they are out of business.

Monica

I was reading your posts on the site and was interested if anyone had gotten you a recipe
for freckled lemonade, I would love it if you could forward it to me, I too LOVE this drink.
Thanks in advance.

Erin

SOUTHWESTERN WHITE CHILI

1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 large onion, chopped
1 cup chicken broth
4 ounces green chiles, chopped
1 large can white kidney beans (cannellini), undrained
1 teaspoon garlic powder
2 cloves garlic, minced
1 tablespoon cumin seeds, ground
1/2 teaspoon oregano
1/2 teaspoon cilantro
1/8 teaspoon ground red pepper

Heat oil and saute chicken and onion 4 to 5 minutes. Remove chicken and cover to keep
warm. Add garlic to pan and cook 2 minutes or until onions begin to brown. Stir in chiles,
spices and broth and simmer on low heat for 30 minutes. Stir in cooked chicken and
beans. Simmer until tender. Serve garnished with Monterey Jack cheese.

Jean Spray           jrs22@w-link.net

Kathy T was asking for dried cherry recipes. I love them too. This is my favorite scone
recipe.

Dried Cherry Scones

2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon baking powder
6 tablespoons shortening
1/4 cup chopped pecans
1 egg, well beaten
1/3 cup half and half
1/2 cup dried cherries
2 tablespoons brandy or apricot nectar

1. Combine dried cherries with brandy or nectar and let stand about 15 minutes.
2. Combine flour, sugar, salt, and baking powder.
3. Cut the shortening into the dry ingredients well.
4. Add pecans.
5. Make a "hole" in the center of dry ingredients.
6. In separate bowl, stir together beaten egg and half and half.
7. Add egg and fruit mixtures to dry ingredients all at once.
8. Using a fork stir just until moistened.
9. Turn dough onto lightly floured surface and knead 12 to 15 strokes.
10. Form dough into a 7 inch circle and cut into 8 wedges.
11. Place scones 1 inch apart on ungreased baking sheet.
12. Brush tops with a little half and half and sprinkle with sugar. (I use Demerara sugar
because it has bigger crystals) 13. Bake in 400 degree oven for 13 to 15 minutes.
14. Cool on a wire rack for 5 minutes and serve warm with butter.

Maureen             MaurLou@webtv.net

I've made all of these, but I omitted the jalapenos from #2 and substituted a mild pepper.
They are all good, all relatively easy and quick if you have cooked or canned beans on
hand. Any white bean can be used. I prefer small white navy beans. Any of these could
be made without beans if you prefer your chili that way.

White Chili - 1

4 boneless chicken breasts cut into 1/2 inch pieces
1 white onion, chopped
2 cloves garlic, minced
1 Tbsp. vegetable oil
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. red pepper
4 stalks celery, chopped
3 jalapeno peppers, seeded and sliced (optional)
1 - 15 oz. can chicken broth
1 - 16 oz. can navy beans
1 - 10 oz. pkg white corn
Chopped parsley
Shredded cheddar cheese for garnish

Heat oil in a large skillet and cook chicken, garlic and onion until chicken is cooked
through. Add celery and peppers and saute until tender. Add beans, corn, chicken broth,
cumin, chili powder and red pepper; simmer for 30 minutes. Serve with fresh parsley and
cheddar cheese sprinkled on top.

White Chili - 2
Serves 8-10.

1 lb large white beans or 2 cans drained
6 c chicken broth
2 cloves garlic, minced
2 med onions, chopped
1 tbsp oil
2 4-oz cans mild green chilies, chopped
2 tsp ground cumin
1-1/2 tsp oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 c diced cooked chicken breast
3 c Monterey jack cheese
Salsa
Sour cream

Combine beans, broth, garlic, and half the onions in a large soup pot. Bring to a boil.
Reduce heat and simmer until beans are soft (2 hours or more, just to a boil if using
canned beans), adding more broth or water as necessary. In a skillet, saute remaining
onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add onion
mixture to bean mixture. Add chicken and simmer 1 hour (15 minutes if using canned
beans). Serve topped with grated cheese, salsa, and sour cream.

White Chili - 3

cooked white beans, 3 to 4 cups
1 medium onion, chopped
3 T olive oil
4 oz can chopped green chiles, drained
3 T flour
2 tsp ground cumin
14 oz can chicken broth
2 cups cooked chicken, chopped
Possible garnishes: shredded Monterrey jack cheese, pepper jack cheese, sour cream,
salsa

Cook onion in olive oil for 4 minutes or until transparent. Add chiles, flour and cumin;
cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat
and simmer for 10 minutes or until thickened. Add chicken and cook until thoroughly hot.
May be garnished if desired. Teri tallyhotravels@hotmail.com

Mary               D_bnight@yahoo.com

This is for M. Norville who asked for a meatball recipe that contains cranberry sauce. I
usually make these for holidays and special occasions and there are few leftovers.

Elaine                Pntra4x2@aol.com

MEATBALLS

Mix and form meatballs:
2 lbs ground beef
1 c. bread crumbs
1 pkg. Lipton onion soup mix
3 eggs


Mix all of these together for sauce:
1 bottle Heinz chili sauce
1 bottle water (chili sauce bottle)
1 can whole cranberry sauce
1 can sauerkraut, [ 1#] drained
1 c brown sugar

Pour sauce over top of meatballs and bake uncovered. 350 degrees for 1 1/2 to 2 hours.

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory

Advertising Info: http://www.realfood4realpeople.com/sponsor.html

Conversion Charts: http://www.realfood4realpeople.com/convert.html

To Contact us: http://www.realfood4realpeople.com/contact.html

Archives: http://groups.yahoo.com/group/RealFood4RealPeople/  and  http://www.realfood4realpeople.com/RF4RP/index.htm

OR send email messages to:

Recipe requests or answers: recipes@realfood4realpeople.com

To the Editor: realfood4realpeople@msn.com

To Subscribe:  RealFood4RealPeople-subscribe@yahoogroups.com

To Un-Subscribe:  RealFood4RealPeople-unsubscribe@yahoogroups.com

(Email message to un-subscribe MUST be sent from the same email address you are subscribed under in order to succeed in unsubscribing from the list).

(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 of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.