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   Volume 8, Issue 053, April 25, 2006        

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

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My husband and I recently went to a String's Cafe and had their wonderful Cafe Green
Salad. I was just a regular mixed green salad to which they added raisins and sunflower
seeds. But I think it was the dressing that really set it off. It was some kind of Italian
Dressing, but not a creamy dressing, more a milky one. If anyone can help me, it would
be very appreciated. Thanks

Linda

Kaylin,

Thanks for a great e-zine. I look forward to it each day. I have an 18 month old son and I
feel like I serve the same snacks over and over. I give him things like Nilla Wafers, Ritz
crackers, cheese, graham crackers and Triscuits. I prefer that he eat nutritious snacks. .
Does anyone have any suggestions? Thanks in advance.

Dana

For Sandy with a new Chocolate Fondue Fountain:

At my school, we had studied landforms and volcanoes so the fountain became lava with
melted chocolate to cover various landforms: ridged potatoes, marshmallows,
strawberries, pineapple, bananas, angel food cake, --all sorts of yummy things will work.
The salty potato chips were really yummy!

Mary             marynortman@msn.com

Depending on what meat I am using for fondue I usually use either beef or chicken broth.
What I do is reduce 1 can of broth by half by simmering gently, then add the other can of
broth, heat just to boiling and put it in the fondue pot. If you don't preheat your broth or oil
it takes a very long time to get it hot enough to cook anything.

Meats
Cut all meats into 1/2 inch cubes.
Reasonably tender beef or pork
Turkey or chicken thighs cubed
Chicken or turkey breast works but no one in my house likes the white meat so I don't
use it.
Kidney cubes. (Soak kidney in milk overnight. Cut kidney in half the long way and cut out
all the white tubes. Cut into 1/2 inch cubes)

Vegetables
Carrots - strips about an inch long no more than 1/8 inch thick.
Small broccoli or cauliflower florets
Green beans or edible pea pods cut in half or thirds Very small boiling onions, (half larger
ones) or squares of large onions Bell peppers (any color) cut into 3/4 inch squares
Mushrooms (half or quarter larger ones) Summer squash, cut into 1/4 inch thick pieces.

You can also check out a book from the library on fondue. It will also give you recipes for
a number of different ways to fondue as well as dipping sauces.

My family likes a variety of them.

Hot mustard, catsup and brown sugar mixed in roughly equal parts.
Salsa
Catsup or mustard (not both) mixed with soy sauce Tatziki -1 medium cucumber, peeled
and grated , 1/2 tsp. salt, 1 cup plain yogurt, 1 clove minced garlic (or more), 1 tsp.
lemon juice
Drain cucumber in sieve or colander (very important or dip will be watery).
Combine all ingredients. Chill at least an hour to blend flavors.

Mary            D_bnigh@yahoo.com

This is for Mary who was looking for Raspberry Ruse. I have made lemon charlotte Rouse
for years. It is a great desert, this is the raspberry rendition:

Ladyfingers

¾ cup of raspberry juice and pulp
1 teaspoonful of granulated gelatin
1/3 cup of sugar
3 tablespoonfuls of cold water
¾ cup of double cream

Soften the gelatin in the cold water and dissolve by setting the dish in boiling water; add
to the raspberry pulp and juice (fresh or canned berries pressed through a sieve) with the
sugar. Set the dish into ice-water and stir constantly until the mixture begins to thicken;
then fold in the cream, beaten firm. Turn into cups lines with ladyfingers. I have also
included the lemon one from Family Time I have used for years. It is a wonderful
summertime dessert and people think you worked for hours. I have substituted angel
cake slices for the ladyfingers when I can't find them.

The Classic Lemon Charlotte Rouse

This recipe, once tried, becomes like a friend...never forgotten and invited to many special
occasions. Prep. time: 60 minutes Cooking time: about 20 minutes Serves: 12
Source: Fabulous Food Associations

16 to 20 unfilled ladyfingers, split
1 envelope unflavored gelatin
1/2 cup fresh squeezed Sunkist lemon juice
4 eggs, separated
1 cup sugar
1/4 teaspoon salt
Grated peel of 1 Sunkist lemon
1 cup heavy cream, or whipping cream, whipped

Line the bottom and sides of 8- or 9 x 3 springform pan with ladyfingers. Soften the
gelatin in lemon juice. In top of double boiler off the heat and using a hand-held electric
mixer or wire whisk, beat the yolks with 1/2 cup sugar, and salt until smooth. Bring water
in the bottom of a double boiler to a rapid simmer over medium-high heat. Set the top of
the double boiler over the simmering water. Gradually whisk in the gelatin mixture and
cook, whisking constantly, until the mixture starts to thicken, about 10 minutes. Pour into
a large bowl and fold in the lemon peel. Cover with plastic wrap and refrigerate until
thickened, about 30 minutes, stirring occasionally (or chill over ice cubes in a larger bowl,
stirring frequently, about 15 minutes). In a heavy 2- to 3-quart saucepan, stir together the
egg whites and remaining 1/2 cup of sugar. Over very low heat and using a hand-held
electric mixer, beat egg whites until soft peaks form (or beat in bowl or double boiler over
simmering water). Remove from the heat and cool slightly. Fold the beaten egg whites
and whipped cream into lemon-gelatin mixture. Spoon into the ladyfinger-lined pan. Chill
for 3 hours or overnight. Carefully remove the sides of the springform pan. Garnish with
lemon cartwheel slices and fresh mint leaves, if desired.

Caryn Quaker         c_quaker@yahoo.com

Gpopsgirl asked for a recipe for a Czechoslovakian Soup or Stew. No luck in a Google
search, but many of the Eastern European countries have similar cuisine. This may be
close to what she seeks, with a bit of modification.

Easy Hungarian Soup Recipe #90377

This is a quick version of Hungarian Soup but it is still as thick, rich, spicy, warming and
filling as Hungarian Soup should be! I've been making versions of this soup for 20 years,
depending on what I have on hand in the pantry, so don't be afraid to make substitutions
or omissions. This is a perfect main-meal soup for lunch on a cold winter's day. Serve it
with pumpernickel or rye bread. For a special treat, team it with andypandy's German
Onion Pie. (Recipezaar #77687).
I don't claim that this is an authentic Hungarian Soup - but I do guarantee that it tastes
delicious!

3 onions, chopped
50 g pepperoni, chopped
300 g minced beef (ground beef)
1 tablespoon mild paprika
2 teaspoons caraway seeds
1/4 cup flour
3 cups beef stock (use 3 1/2 cups if you want this soup to serve 6)
1 (410 g) can diced tomatoes, undrained
1/4 cup red wine
3 tomatoes, diced
1 cup sauerkraut, excess moisture squeezed out, then chopped
4-6 servings
35 minutes 15 mins prep

1. In a large saucepan or stockpot, heat oil then cook onions over a medium heat until
soft and transparent.
2. Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
3. Add mince and cook, stirring, until the meat is just colored.
4. Add paprika and caraway seeds and cook, stirring, for 1 minute.
5. Add flour, stir well and cook for 1 minute before removing saucepan from heat.
6. Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
7. Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
8. Return saucepan to heat and bring the soup to a boil.
9. Reduce heat and add sauerkraut.
10. Simmer gently, stirring occasionally, for 20 minutes before serving.
11. May be served with a dollop of sour cream, if desired, but it's a pity to dilute the
strong taste of this soup.
12. (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for
you).

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

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