Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 055, April 27, 2006        

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

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Hi,

This isn't exactly a recipe request, but certainly something that all of you savvy cooks
might be able to give me some help with. Does anyone have a great trick for keeping the
range hood clean? That ever-greasy surface is a magnet for dust. Now this may seem
an odd request, but I know that if you put a thin coat of Vaseline on your shower doors, it
will prevent that white buildup for months. (I hate cleaning those too!) So I thought
maybe someone had a similar trick for keeping grease from building up on the range
hood. Too busy with baby to always be cleaning!

Michel

Hi! I really love your ezines. I have used many of the recipes myself and I have forwarded
many to my Mother. I was wondering if anybody out there has a recipe for Potato
Candy? My grandmother used to make it, and when she died the recipe got lost. Help?
Thanks!

Gregory

Per a recent request, here is a good recipe for Lemon Almond Poppy Seed Cake

Makes one 9 1/2 cake.

7-ounce package almond paste
2 lemons
1 cup granulated sugar
1 cup butter, room temp.
4 large eggs, room temp.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/4 cup poppy seeds
1/2 cup sour cream

Icing:
1 cup powdered sugar
4-6 tablespoons lemon juice
1/2 teaspoon almond extract
1 - 2 drops yellow food coloring (optional)

Preheat oven to 325 degrees. Grease and flour a 9 1/2 inch fluted pan. Grate almond
paste on large-hole side of a box grater. Grate lemon rind on smallest holes of grater,
being careful not to include the pith. Set 1 tablespoon rind aside. Squeeze juice and
reserve for icing. In mixer's bowl, beat almond paste, sugar and butter on high speed until
well combined. Add eggs one at a time, beating well between each addition. Beat on
high 3 minutes or until light-colored and fluffy. Sift flour with baking powder and baking
soda. Mix grated rind and poppy seeds into flour. Add flour mixture to batter alternately
with sour cream. Beat on low until just combined and smooth. Do not over-mix.
Spoon batter into prepared pan and smooth top with a rubber spatula. Bake for 45 to 50
minutes or until cake turns golden and a toothpick inserted near the middle of cake pulls
out clean. Cool cake in pan on a wire rack for 20 minutes. Invert cake pan and let cake
slide onto wire rack. Cool completely.

To prepare icing:
In a small bowl, mix the powdered sugar, 4-6 tablespoons of lemon juice and almond
extract until smooth. Add a drop or two of yellow food coloring, if you wish. Drizzle icing
around top of cake and let it run down the sides.

Alisha Trammell          fidtram@hotmail.com

Hi - this is for Lynn who was wanting some Hawaiian recipes for her church get together.
I have listed a few. Hope you can use them or at least they give you some good ideas.
Have fun!

Hawaiian Baked Bananas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bananas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bananas
1/2 C. brown sugar -- firmly packed
1/4 C. orange or pineapple juice
3 Tbsp. sherry
1/2 C. chopped almonds or Macadamia nuts
2 Tbsp. butter or margarine
1 Dash nutmeg

Peel bananas and place in a small baking dish. Mix together, then pour over bananas
brown sugar, orange or pineapple juice and sherry. Saute the chopped nuts in butter and
sprinkle over bananas. Add dash of nutmeg to taste if desired. Bake in a moderate oven
at 350 degrees for 15 minutes or until bananas are tender and lightly glazed. Serve as a
meat accompaniment or as a dessert with a spoonful of sauce over each banana.

Hawaiian Chicken

Recipe By : AHA Quick & Healthy Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Weight Watchers Aha Quick Easy Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds skinless boneless chicken breast
1 can crushed pineapple in juice
3/8 cup soy sauce, low sodium
3 green onion
1 1/2 dashes ginger -- ground
dash red pepper -- ground
1 kiwi fruit -- sliced

Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces. Drain
pineapple, reserving liquid (you should have about 1/2 cup). Place pineapple liquid and
soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce
mixture. Return to a boil. Reduce heat, cover, and simmer about 10 minutes or until
chicken is tender and no longer pink. Meanwhile, in a small saucepan, combine drained
pineapple, kiwifruit, green onions, ginger, and pepper. Cook over medium-low heat until
warm, about 3 minutes. To serve, remove chicken from soy sauce mixture. Spoon
pineapple mixture over chicken or turkey.

Hawaiian Fruit Platter

Recipe By : Easiest Ever Holiday Meals--Cooking Magazine
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Fruits
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 fresh pineapple slices (unpeeled) -- cut in 8 wedges
2 kiwi fruit -- peeled & sliced
2 medium oranges, unpeeled, sliced -- halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit -- sliced
1/2 pound red grapes, broken into small clusters
1 banana, peeled, sliced
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate -- thawed
1/4 cup coconut

1. On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya, star fruit and
grapes.
2. Toss banana slices with lime juice. Drain, reserving lime juice. Arrange bananas
over fruit on platter.
3. In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend
well. Drizzle over fruit. Sprinkle with coconut.

Cristi Valerius             cris@obsoletefordparts.com

For Deb who is looking for a Lemon Seed Poppy Cake. This is like a pound cake texture
and has a lemon glaze. Doesn't stay around very long in our house. Sometimes gone
before it's had a chance to cool.

Glazed Lemon Poppy Seed Loaf

2 cups *Cake & Pastry Flour 500 mL
1 cup sugar 250 mL
1 tsp baking powder 5 mL
1/2 tsp salt 2 mL
1/4 cup milk 50 mL
4 eggs 4
2 tsp vanilla 10 mL
1 cup butter, softened 250 mL
1/4 cup poppy seeds 50 mL
1 tbsp lemon rind, grated 15 mL

GLAZE
1/2 cup sugar 125 mL
1/3 cup lemon juice 75 mL
Preparation

COMBINE flour, sugar, baking powder, and salt in mixer bowl; blend well.
BEAT milk, eggs and vanilla together in small bowl.
ADD half of egg mixture together with butter to dry ingredients and beat at medium speed
for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and beat
1 minute.
Stir in the poppy seeds and lemon rind.
SPOON batter into greased 9" x 5" (2 L) loaf pan. (The pan will be more than 3/4 full).
BAKE at 325°F (160°C) for 65-75 minutes, or until toothpick inserted in centre comes out
clean.
PREPARE lemon glaze while cake is baking.

GLAZE
HEAT sugar and lemon juice in small saucepan over low heat until sugar dissolves.
PIERCE top of cake with fork or toothpick immediately after baking.
BRUSH glaze over top of hot cake while still in the pan.
COOL on rack for 15 minutes, then remove from pan. Cool completely.

* or substitute 1 3/4 cups (425 mL) All Purpose Flour.

Nutrient Content Per Portion

Energy 259 Cal Cholesterol 85 mg Protein 3.4 g Carbohydrate 31 g Fat 14 g Dietary
fibre 0.3 g Polyunsaturates 1.3 g Sodium 228 mg Monounsaturates 4 g Potassium 62
mg Saturates 7.7 g

Wendy Hymus           wjhymus@rogers.com

Snack ideas for Dana's toddler

It sounds like he is getting a lot of starchy snacks. The following are things that both of
my children liked.

Peeled and sliced apples, pears, bananas Fruit or vanilla flavored yogurt for dipping fruit
into. 1/8 cup is usually plenty for dipping Small seedless grapes Grape or cherry
tomatoes Carrots sliced lengthwise in quarters then cut into 2 inch long pieces String
cheese or other cheese Thin slices of turnip or jicama Other fruits or vegetables that your
child likes or is willing to try.

This may sound odd to try, but my son loved Romaine and red curly leaf lettuce from the
first time he snitched some off my plate at under six months. Those are still his lettuces
of choice and he's 20.
Try shredding a small amount (1 Tbls) and offering it to your son, along with tomatoes or
grapes. If you offer things without comment, he may be more willing to try things. Or you
can try offering very small amounts at dinner time.

Another thing to try are small pieces of quesadilla. I would slice small flour tortillas into 8
wedges, top with a little cheese then top with a second wedge of tortilla. Heat in a skillet
without oil or in a toaster oven, just til the cheese begins to melt. Let cool a few minutes
then let him try it.

A sneaky trick to use to introduce your son to new foods is to eat it in front of him. He will
be more likely to try things if you like them particularly if you don't share the first time he
asks.

Mary           D_bnight@yahoo.com

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