Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 058, May 2, 2006        

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

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And Here Is Today's Recipe!
 

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

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Hi Kaylin,

We have been switching from white to wheat foodstuffs for the last couple of years now. I
would love to be able to just buy wheat flour but have not yet given up the white. I know
that you are supposed to use half of each for baking because the wheat doesn't have
enough gluten. I was wondering if anyone has used JUST wheat flour successfully by
adding gluten. I make a lot of baked goods like muffins, biscuits, etc regularly but only
make bread occasionally and usually a specialty kind. Any info would be helpful and
appreciated. Thanks.

Shelia

Hi,

This past weekend I went to an authentic Russian restaurant in Brooklyn, NY, which is
home to a huge amount of Russian immigrants. The food was incredible and abundant.
One of the platters served contained half an avocado. It was stuffed with the avocado
meat, perhaps some onion, and maybe a bit of tomato, and topped with a shrimp. I'd love
the recipe for this delicious dish.

Cathy Closter, NJ

For Tanya who needs Cinco de Mayo ideas, here are two. Make quesadillas by putting
shredded cheddar cheese on a tortilla, covering it with another, then frying on both sides
till crisp and cheese is melted. If you want you can add sautéed mushrooms, onions,
and tomatoes to the cheese, but the tomatoes make the quesadilla drippy to eat. Cut it
in small wedges and serve with sour cream, guacamole, and salsa.

Second idea: a fajita bar. Have warmed soft tortillas ready to fill with sautéed chicken, or
beef, or shrimp, or more than one. Offer sautéed onions and peppers, shredded lettuce
and chopped tomato and raw onions. The condiments for the quesadillas also go with
this. Have a great time!!

Molly in CT        Mollcat20@aol.com

These are for Gregory who was asking for some Potato Candy recipes..
I have also made this without using peanut butter but adding peppermint flavoring.
Very easy to make.

Carolyn        gramacar@aol.com

Potato Candy

4 medium white potatoes, peeled
2 cups confectioner's sugar
2 tsp. vanilla
One large jar of peanut butter

Boil the white potatoes until tender. Mix potato together with 1/2 cup of the
confectioner's sugar using a fork to blend the Ingredients. Add 2 tsp. vanilla and
continue to mix well. When finished the mixture should have the consistency of pie crust
dough. Sprinkle remaining confectioner's sugar on smooth surface and then roll-out potato
mixture like a thin pie crust. Spread peanut butter evenly over the potato mixture, then
roll-up jelly roll style. Place onto a jelly-roll pan and refrigerate for at least 2 hours.
Slice potato, peanut butter roll into 1/2 inch pinwheels. Keep chilled until ready to serve.

Potato Candy

1/2 cup mashed potatoes
1 tablespoon butter or margarine, melted
5 3/4 cups powdered sugar
2 1/2 cups shredded coconut
1/2 teaspoon vanilla
1 1/4 cups chocolate chips
Chopped almonds (optional)

Mix potatoes, melted butter or margarine, powdered sugar, coconut and vanilla in a large
bowl. Mix well and transfer to an oiled 9-by-9 casserole dish. Microwave chocolate chips
in a microwave-safe bowl for about 1 minute or until melted. Spread chocolate quickly
over the potato mixture. Sprinkle almonds over chocolate, if desired. Allow to cool. When
fully set, cut into squares.

Potato Fudge

3 Tbsp. shortening
3 Tbsp. butter
1/2 cup plus 1 Tbsp. cocoa
1/3 cup mashed potatoes
1/8 tsp. salt
1 tsp. vanilla
1 lb. (16 oz.) powdered sugar
1/2 cup chopped nuts (optional)

In a microwave safe bowl, melt shortening and butter in the microwave. Stir in cocoa until
smooth. Add potatoes, salt and vanilla. Mix well. Blend in powdered sugar, mix and add
nuts. Dough will be very lumpy. Kneed until smooth. Press into a buttered 8x8 inch pan.
Cool in the refrigerator before cutting. Makes 64 pieces.

Potato Kisses

2/3 cup hot mashed potatoes
2 teaspoons butter, melted
1 pound confectioner's sugar, sifted
2 1/2 tablespoons cocoa or 1 1/2 squares chocolate
1 teaspoon vanilla
few grains salt
1/2 pound moist coconut

Put hot potatoes through ricer to remove all lumps, then beat in melted butter. Put
potatoes in a mixing bowl, add sugar and beat until thoroughly blended. Add cocoa, or
melted chocolate which has been cooled, and beat thoroughly. Mix in vanilla, salt and
coconut.

Drop by teaspoons onto waxed paper. Keep the mounds of candy rather regular in shape
and size. Place in refrigerator or other cool place for a short time to harden. Hardened
candy should be kept in a tightly covered container.
 

This is for Gregory who was looking for a recipe for potato candy. It is a Paula Deen
recipe that I got off the Food Network website before Easter. Unfortunately, I didn't have
time to try this recipe because I made too many other desserts for my family.

CHOCOLATE COVERED POTATO EGGS

2 medium potatoes
1 stick butter
2 (1-pound) boxes confectioners sugar
1 1/2 tsps. vanilla extract
2 cups melted chocolate

Boil and mash potatoes. Add stick of butter to potatoes. Mix potatoes, sugar, and
vanilla extract. The mixture should be the consistency of marzipan (almond paste). Roll
pieces into desired shapes and sizes. Dip pieces into melted chocolate to cover. Cool
on rack until chocolate is hard.

TWIN113@peoplepc.com

Potato Candy

1 med. potato, peeled
1 tsp. vanilla
approx. 2 lbs. powdered sugar
peanut butter, smooth or chunky

Boil potato until well done; drain. Mash with electric mixer; add vanilla then the powdered
sugar gradually until batter is very stiff - about like a pie crust. Amount of sugar depends
on the size of the potato. Roll out into 2 - 1/8" thick rectangles on waxed paper that has
been dusted with powdered sugar. Dust the rolling pin also. Spread each rectangle with
peanut butter clear to the edges of dough. Roll up from long edge like a jelly roll. Wrap
in waxed paper and chill in refrigerator. When ready to slice, remove from fridge about 1/2
hour before. Slice in 1/2" or thinner slices. These pack well in boxes or tins. Put a
piece of waxed paper between layers. I guarantee the son and his buddies will love it! It
won't melt in the heat either!

Blossom392@aol.com

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