Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 054, April 26, 2006        

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

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Hi Kaylin,

I have been getting your e-zine for years & appreciate your time & effort so much, thank
you. I am looking for a recipe for homemade Ice/Gel packs. At one time I had one but have
lost it now when I really need it as I have Planter Faceitis. Thank you for any help.

Deb from Minnesota

I have tasted some snacks made with Golden Grahams--similar to Chex snacks.
Does anyone have a recipe for the snacks? Thanks.

Bjohnhud

For Gpopsgirl looking for “Czechoslovakian Soup” , I don’t know if this is quite the exact
recipe, but after living in Czech for 6 years, I can verify that the following recipe is quite
authentic.

The soup is called “Zelnacka” (with the “c” having a CH sound). This recipe is courtesy of
the Czech National Cookbook by Hana Gajdostikova.

7 oz sauerkraut
2 ½ pints of water
2 potatoes
2 Tbsp flour
1 onion
1 ½ oz of bacon (or ham)
4 oz of Polish kielbasa (more if you like)
caraway seeds
sweet paprika
4 Tbsp sour cream

Saute finely diced bacon or ham. Add Polish Kielbasa and finely chopped onion. Sprinkle
with flour. Add cut up sauerkraut, diced potatoes & caraway seeds, simmer. Add water,
salt, paprika and cook until potatoes are tender. When finished, mix in sour cream.

Lydia         lydia@ywamlatvia.com

Hello ,
This is for Gpopsgirl she was looking for Czechoslovakian stew ...this what I found on the
web it calls for beef bones but I would think she can replace the beef bones with kielbasa
sausages.

CZECHOSLOVAKIAN CABBAGE SOUP

2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 can (1 lb.) sauerkraut

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs;
sprinkle with thyme and paprika. Roast, uncovered, in 450 degree oven for 20-30 minutes
or until meat is brown. Transfer meat and vegetables into large kettle. Using a small
amount of water, scrape browned meat bits from roasting pan into kettle. Add water,
cabbage, tomatoes, salt and Tabasco. Bring to boil. cover; simmer 1-1/2 hours. Skim
off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut
meat into bite-size pieces, return to kettle. Cook 5 minutes longer.

MaryAnne Garcia         mag1950@pacbell.net

A dinner recipe and a muffin recipe.

Oat Bran Pizza

1 1/4 cups all purpose flour
1 cup uncooked oat bran
1 teaspoon salt
1 envelope dry yeast
3/4 cup warm water
2 tablespoons olive oil
1 16 ounce can crushed tomatoes
1/3 cup tomato paste
1/2 teaspoon dried oregano leaves OR crushed Italian Seasoning
1 1/2 cups mozzarella cheese ( 6 ounces)
2 tablespoons grated Parmesan cheese
***VEGETABLE TOPPINGS***
fresh mushrooms
bell pepper strips
onion slices

Have a 14 inch pizza pan or 17 by 14 baking sheet ready. Mix flour, oat bran, and salt in
a medium bowl. Sprinkle the yeast over the warm water in measuring cup. Add one
tablespoon of the olive oil. Stir until the yeast is dissolved and add to the flour mixture.
Knead on a lightly floured surface about 5 minutes until smooth. Roll out into a 15 inch
circle and transfer to the pizza pan. Pinch the dough around the edge to make a rim.
Brush the surface with the remaining tablespoon of oil. Heat the oven to 450 degrees. let
the dough rise in a warm draft free place 15-20 minutes until puffy. Bake 10-12 minutes
until lightly browned. Mix tomatoes, tomato paste, oregano in a small bowl. Spread
evenly over the crust, arrange vegetables on top and sprinkle evenly with cheeses. Return
to oven and bake 12-15 minutes longer or until cheese has melted and browned slightly.
Let cool a few minutes before cutting into wedges.

Oat Bran and Raisin Muffins

If cherries are soft like raisins, just use them like raisins, if hard, soak in warm water for
an hour before using.

¼ cup salad oil
1/3 cup honey
1 cup skim milk
2 egg whites
2 cup oat bran
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 cup raisins

In a small bowl beat oil, honey and milk, and egg whites, until blended. Stir in oat bran
until moist. Fold in raisins. Fill almost to top of muffin cup. Bake at 425 degrees for 20
minutes.

Mary         D_bnigh@yahoo.com

This is for Mona who needs recipes for weekly dinners at church. I have been over that in
church before, and this is a good recipe that feeds a lot, along with a good dessert
recipe.. You can serve it with greens beans and a roll if you like. You might want to plan
out menus for a month then do as much shopping as possible in bulk. Chicken quarters
go a long way. They can be served as is or boiled and deboned/shredded for casseroles
or tacos.

Five Soup Casserole

2 lbs. ground beef
1 chopped green pepper
1 C chopped celery
8 oz. pasta, your choice
1 can EACH cream of mushroom soup, tomato soup, cream of chicken soup, onion soup
2 cans cream of celery
Grated cheese
Crushed potato chips or crackers

Cook meat, green pepper, onion in skillet until vegetables are tender, drain, set aside.
Cook pasta, drain, set aside. Heat all soups (6 cans total), undiluted in separate pan and
mix thoroughly. (It will look yucky, but the end result is wonderful) Mix all ingredients
together in a large casserole dish and bake for 1 hour at 350 degrees. The last 10
minutes top with grated cheese, potato chips or crackers. This casserole is better if you
let it sit overnight and reheat

White Texas Sheet Cake
Make this cake a day ahead and take it to a picnic or a pot luck!

1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda

FROSTING:
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts

In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from
heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking
soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan. Bake at 375
degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests
done. Cool for 20 minutes.

FROSTING
Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove
from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting
over warm cake. Makes 1 - 10 x 15 x 1 inch sheet cake

Juanita in GA       blssd1s@bellsouth.net

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