Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 051, April 19, 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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Here is a challenge for all you good cooks! My niece is looking for a punch recipe for her
graduation reception in May. She would particularly like a natural fruit combination (not
punch that contains sugar) with something pretty frozen in the ice. However, it needs to
be a recipe that contains neither pop nor alcohol. Pineapple is not her favorite. To go
along with this she would like cookies or bars that can be made ahead of time and frozen
but again contain little to no added sugar. Thanks,

Rene

We got a fondue pot for our wedding that we've never used. I would like to make fondue for
dinner some evening using broth to cook the meat and vegetables. Does anyone have any
recipes that you would recommend? We also got a chocolate fountain and I am not sure
quite what to do with it either.

Sandy

This is for Stasia Renfrow who was looking for an appetizer recipe made of cream cheese,
pickles, and ham.

CREAM CHEESE PICKLES

8 large kosher dill pickles, patted dry
1 pkg. (8 oz.) cream cheese, softened
2.5 oz. thin-sliced beef luncheon meat [may alternately use deli-sliced ham or turkey]

Spread cream cheese onto 2 slices of meat. Wrap meat around each pickle.
Place on a plate, cover, and refrigerate overnight. To serve, cut each pickle into 6-8 slices
and serve on crackers.

YIELD: 4-5 dozen appetizers

spearomint@webtv.net

Vivian asked for a recipe for Creamy Mushroom Garlic Soup, as the restaurant in which
she tasted it wouldn't give her the recipe. The reason they wouldn't could be for several
reasons:

Campbell's Soup has recently marketed a Cream of Mushroom Soup with wild
mushrooms and garlic, and the restaurant doesn't want you to know they use that
product.

Alternatively, the restaurant may not have a recipe as they could be getting the soup in
bulk from a commercial kitchen that makes up gallons of the stuff to sell to restaurants.

Or, the chef may be an awkward soul.

I suggest trying the Campbell product but jazzing up the liquid addition by using whole
milk or "half and half" (light cream). Some recipes suggest adding sour cream to soup to
make it creamier.

There is a relatively new product on the market that could be used to give a garlic flavor to
regular cream of mushroom soup. Look for Roasted Garlic granules, marketed by
McCormick, on the spice shelves of your favorite grocery store.

Soup making is not a science -- it is an art. Please feel free to experiment and taste as
you go.

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

Hi, Kaylin,

You reader named Mary asked about a lovely dessert. Here it is:

Shalom, from Spike the Grate          spikethegrate@hotmail.com

CHARLOTTE RUSSE DE RASPBERRY

Dessert:
18 lady fingers
1/4 cup orange liqueur
2/3 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
3 tablespoons lemon juice
1 (10-ounce) package frozen raspberries, in syrup, thawed
1 pint (2 cups) whipping cream, whipped

Topping:
1 tablespoon butter
1/2 cup sliced almonds
2 tablespoons sugar
1/2 cup whipping cream
2 tablespoons powdered sugar

You can add about 1/4 cup pureed raspberries to the topping if you like.

1. Grease 9-inch spring form pan with butter. Split ladyfingers lengthwise. Sprinkle cut
surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut
sides facing center and top of pan).

2. In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat
mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir
in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy.
Refrigerate 15 minutes or just until mixture begins to thicken.

3. Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined
pan. Refrigerate 4 hours or until mixture is set.

4. Meanwhile, heat oven to 350 F. Place butter in shallow baking pan. Place pan in oven
for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at
350 F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally.
Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.

5. In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar;
beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and
sugared almonds. Store in refrigerator. Yield: 12 servings

Suzanne, here is a Raspberry Chocolate Chip cookie recipe.

Raspberry Chocolate Chip Cookies

3 egg whites
1 cup miniature chocolate chips
1/8 teaspoon salt
3/4 cup sugar
3 1/2 tablespoon raspberry jello [Regular kind - Not the sugar free stuff]
1 teaspoon vinegar

Beat egg whites with salt until foamy. Add jello and sugar gradually - beat [electric beater
style] until stiff peaks form [approx. 4-5 minutes] and sugar is dissolved. Mix in vinegar.
Fold in chocolate chips. Drop with teaspoon onto ungreased cookie sheet covered with
aluminum foil [they don't expand much so they can be relatively close together]. Bake
250 degrees for 25 minutes. Turn oven off. Leave cookies in over for 20 minutes longer

Lisa          bonlee@amtelecom.net

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