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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Hi all,

I am hoping someone can help either with the original recipe or something very similar.
We recently visited Disneyworld in Florida and had a wonderful dinner at The California
Grill in the Contemporary Hotel. We ordered Oak Fired Filet which was cooked in a
Tamarind Barbecue Sauce. The only thing the waitress could tell us was that it had soy
sauce, bbq sauce and Worcestershire sauce along with other ingredients. My son (13)
told the waitress that this was the best meal he has ever had and was way much better
than Burger King! I would love to surprise him with this sauce. I appreciate all the
answers I am hoping to receive!

Joan

I need a recipe for a lemon poppy seed cake with lemon frosting. I need this recipe by
June for a family campout.

Deb

Hi Kaylin,

This is for Suzanne, who requested a recipe for meringue cookies made with mini
chocolate chips and raspberry Jell-O. I'm not sure exactly which list I got this one from, I
just know it was around the holidays and it came in my email. It calls for egg whites,
rather than a substitute, but I'm sure if someone is familiar with using the substitute stuff
it should be an easy swap.

Annie          Milly57129@aol.com

Raspberry Chocolate Chip-Meringues

3 egg whites at room temperature
1/4 tsp. salt
3 1/2 tsp. raspberry flavored gelatin
3/4 cup sugar
1 tsp. white vinegar
1 cup mini chocolate chips

Beat the egg whites and salt until frothy. Add the gelatin and sugar gradually, beating
until each addition is dissolved. Continue beating until soft peaks form. Beat in teh
vinegar and fold in the chocolate chips. Drop by teaspoonsful onto a parchment-lined
baking sheet (I haven't tried this, but planned to just pipe small mounds onto the baking
sheet to keep the cookies small and even in size). Bake in a preheated 250 oven for 25
minutes. Turn off the oven and leave the cookies in the oven with the door cloed until firm
and dry to the touch, at least 20 minutes. Makes about 9 dozen.

Here is a recipe for Coca-Cola cake!

Sift together:
2 cups flour
2 cups sugar
3 T. cocoa
1/2 tsp. salt

Bring to a boil:
1/2 stick margarine
1 cup cola
1/2 cup vegetable oil

Pour over dry ingredients and stir until mixed, then add:
1/2 cup buttermilk or sour milk
2 eggs
1 t. baking soda
1 t. vanilla

Then fold in:
1 1/2 cups miniature marshmallows

Pour into a greased, floured 9 x 13 pan and spread so marshmallows are distributed
evenly. Bake at 350 for 30 to 40 minutes. Pour topping over cake while hot.

Topping:

Bring to a boil - 1/2 stick butter or oleo, 3 T. cola and 2 T. cocoa. Remove from heat and
then add 1 1/2 cups 10X sugar, 1/2 t. vanilla, 1 cup chopped nuts or coconut.

KWOODEMAIL@peoplepc.com

Here is a coke cake recipe that I have been using since 1970 that might be what K.A.
Montgomery is looking for.

Coke Cake

1 c. soft margarine
2 c. flour
1 1/4 c. sugar
3 T. cocoa
1 t. soda
1 t. vanilla
2 eggs
1/2 c. buttermilk
1 c. tiny marshmallows
1 c. Coke

Blend together in large mixer bowl margarine, flour, sugar, cocoa, soda, vanilla, eggs and
buttermilk. Add the cup of Coke and mix in the tiny marshmallows by hand. Pour into
13-by-9 inch greased and floured cake pan. Bake at 350° 40 to 45 minutes. Cool for 30
minutes and then frost the cake with its own special Coke icing.

Coke-flavored Icing

1/2 c. soft margarine
3 T. cocoa
1/3 c. Coke
4 c. powdered sugar
1 c. chopped toasted pecans

Blend together margarine, cocoa, Coke, and powdered sugar. Beat until smooth and
then add pecans. Spread this on the top of the cooled cake.

Shirley Hamilton          rn_director@yahoo.com

This is for Bianca. This is a very versatile, do a lot with recipe. It actually takes about an
hour, but 10 minutes is resting time and 15-20 minutes is baking time.

30 Minute Bread from Leann Titus

1 1/8 cup warm water (110 F)
1/3 cup oil
1/2 tsp. salt (opt.)
1/4 cup sugar
2 packages dry yeast
1 large egg (beaten)
4 cups all purpose flour (Or part whole wheat flour)

Combine water, oil, sugar, and yeast. Let rest 15 minutes. Add salt and egg. Mix well.
Stir in flour. Knead on lightly floured surface until smooth. Shape immediately into rolls,
buns, pizza crust, cinnamon rolls, etc. Let rest for about 10 minutes. Bake at 425 F. for
about 15 minutes or until brown.

For pizza crust use olive oil. I usually bake a little longer.
Take half the dough and stretch or roll it out on your pizza stone. Add white or red sauce,
toppings you like and bake about 12 minutes. Carefully remove from oven, sprinkle
generously with cheese and return to over for another 3 to 5 minutes or until edges of
pizza begin to brown and cheese melts and bubbles.

For buns, use a lightly oiled biscuit cutter to cut out, place on lightly greased cookie
sheet and bake at 425 for 15-18 minutes or until brown. My grandsons consider this the
only possible bun for hamburgers.

For rolls, pinch of quarter sized pieces. Roll into balls, place 3 in greased muffin pans.
Bake at 425 F. for about 15 minutes or until brown. Or you can shape them however you
usually do.

For cinnamon rolls, roll out into oblong shape about 8-9 inches wide. Butter, then sprinkle
with brown sugar and cinnamon. Roll up, sealing edge. Slice into ¾ to 1 inch slices.
Bake on lightly oiled foil line cookies sheets until light brown. Frost with powdered sugar
frosting.

This is my other favorite bread recipe. You can mess with this quite a bit and make
changes as desired. I sometimes make a whole wheat version with raisins and cinnamon.

No Excuse Bread
From the 1971 Mother's In the Kitchen La Leche League Cookbook

2 pkgs yeast
2 tsp salt
1/3 cup oil or softened butter or margarine
1/3 cup honey or sugar
2/3 cup dry powdered milk (optional)
2 eggs
1 cup wheat germ (optional)
2 cups warm water
7 cups unsifted flour, unbleached or wheat germ is best

Bake 30-35 minutes at 375 degrees F.

Whole Wheat Variation

replace honey in all or part with molasses
use half whole wheat and half white flour

Bake 35-40 minutes ate 375 degrees F.

High Protein Bread

In white bread, replace
1 cup flour with 6 Tbl soy flour, 6 Tbl powdered milk, 2 Tbl wheat germ

Bake 40-50 minutes at 350 degrees F. Have all ingredients at room temperature or
slightly warmer. Put firs 8 ingredients and 3 cups of flour in large mixing bowl. Beat 5-10
minutes at medium speed with an electric mixer. Remove beaters. By hand stir in another
2 cups flour, but there's no need to make it smooth.

Sprinkle 1 cup flour in a circle about 10" in diameter on the kneading surface. Turn out
the dough on this flour. Oil your hands and begin kneading in flour using finger tips only,
until dough stiffens up and isn't so sticky.

Knead 5-10 minutes or until dough is smooth and elastic, adding additional flour if
necessary.

Cover with plastic wrap and folded towel. Let rest 20 minutes. Punch down by kneading a
few strokes. Divide into 2 equal portions. On oiled surface, with oiled rolling pin, roll out
each portion into approximately an 8x12" rectangle.. (If you have never rolled yeast
dough, it seems like trying to roll foam rubber, but keep at it.) Roll up toward your, jellyroll
fashion from small end, sealing well.

Place seam side down in greased (not oiled) bread pans; brush with oil. Cover with plastic
wrap. Refrigerate anywhere from 2-24 hours. It's so easy to mix this up in the evening
after the children are asleep; then bake it in the morning, treating your husband (or
yourself) to the luxury of the aroma and fresh hot bread for breakfast.

About 10 minutes before baking, preheat oven and remove dough from refrigerator.
Uncover, puncture with an oiled toothpick any air ubbles that have developed. Bake as
directed.

Using this method, it almost takes longer to read the directions than actually to make the
bread. You have invested 30-45 minutes at the most and 20 of these were non-working
minutes - while the dough rested. What could be easier? You have no excuse not to bake
bread now.

Mary               D_bnight@yahoo.com

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