Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 071, July 04, 2006        

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

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I went to a cookout and had the most marvelous Asian noodle salad. Not the one with
cabbage or ramen noodles. this was made with angel hair pasta. It had chicken and it had
veggies in it, carrots and snow peas. It's the dressing! a definite soy sauce base, a bit
sweet but a bit of fire too. The woman who made it is Korean and WON'T share the recipe.
Thanks ahead of time to all the wonderful cooks.

Caryn

Hello fellow cooks:

My mom used to make a Christmas Jell-O, and has lost the recipe. It was a delicious
"molded" dessert. The bottom was lime Jell-O with mayonnaise and walnuts and celery, the
top part was either Cherry or Strawberry flavored Jell-O. I don't think there was any cream
cheese or sour cream on the bottom part, but it cause the Jell-O to be creamy looking, not
semi translucent. If anyone knows of a recipe like this I would greatly appreciate it.
Thanks!

Thom

This MAY have come from someone on this list:

Tortilla Soup

1 lb chicken diced or 1 lb hamburger crumbled.
1 onion diced small
2 cloves garlic, diced fine
2 cans chicken broth (approximately 4 cups)
1 small can diced green chilies
1 small can green enchilada sauce
1 8 oz can tomato sauce

Garnish

Finely diced onion
Diced tomato
Diced avocado
Diced cilantro
Grated cheese
Crushed tortilla chips

Brown chicken or hamburger. Add onions when meat is about half done. Add garlic when
meat is done, onions are cooked but not browned. Saute for another minute or two. Add
chicken broth, diced green chilies, small can green enchilada sauce and tomato sauce.
Simmer until flavors have blended, about 15 minutes. Serve garnishes in small bowls and
let everyone add their own and then ladle hot soup over garnishes. Serves 3 to 4 as a
main dish, 6 as a starter.

Pat Hartung           pat31750@yahoo.com

This is from kraftfoods.com. A bang up favorite with kids and definitely a spin on the real
Black forest cake!

Black Forest Stuffed Cupcakes

Prep Time: 10 min Total Time: 45 min Makes: 2 doz. cupcakes or 24 servings, 1 cupcake
each

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
1 can (20 oz.) cherry pie filling, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix
cream cheese, egg and sugar until well blended.
REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter
into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream
cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.;
remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and
remaining pie filling just before serving.

Caryn Quaker            c_quaker@yahoo.com

Here are a couple of German dessert recipes that may be suitable for an after-pool party.

Gewurzplatzchen (Spice Cookies)

1/2 c Butter Or Margarine
1/4 c Shortening
1 c Brown Sugar; Firmly Packed
1 Egg; Large
1/4 c Molasses
2 1/2 c Flour; Unbleached, Unsifted
1/4 t Salt
2 t Baking Soda
1 t Cinnamon
1/2 t Ginger
1/2 t Cloves; Ground
1/2 t Allspice; Ground

Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift
together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls.
Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a
glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F.
oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins.
Makes 4 dozen cookies.

Lebkuchen (Spice Bars)

1 t Cinnamon
1 t Allspice; Ground
1/4 t Cloves; Ground
1/2 t Salt
2 1/4 c Flour; Unbleached, Unsifted
1/2 t Baking Powder
1/2 c Almonds, Ground
1 t Lemon Rind; Grated
2 Eggs; Large
3/4 c Sugar
3/4 c Honey
1/2 c Milk

Almond Glaze:
1 c Confectioners' Sugar
1/2 t Almond Extract
1 t Rum
1 T ;Water

Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind.
In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is
removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth.
Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at
400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm,
turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar,
almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right
consistency. Add more water to thin if necessary. Spread the warm cake with the almond
glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a
sealed container if not glazed. Makes 4 dozen bars.

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

Hi Kaylin,

This is for Pat. She was looking for a recipe for a custard based ice cream.

* Exported from MasterCook *

Hazelnut Crunch Ice Cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts      Ice Cream Maker
Ice Cream/ Frozen Yogurt     The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
1/2 cup sugar
1/8 teaspoon salt
1/2 cup hazelnut liqueur
OR
1/2 cup hazelnut extract
1 1/2 cups milk
4 cups heavy cream
1 tablespoon vanilla
1 1/2 cups Oregon Hazelnut Crunch

Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When sugar is dissolved, add
milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon,
stirring occasionally. Remove from heat and cool to room temperature; add cream and
vanilla. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or
until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10
minutes or until desired consistency.

Description: "This is a soft ice cream. It may be made the day before and stored in a
freezer for a firmer ice cream."
Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address): "http://www.oregonhazelnuts.org/"
Yield: "8 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 806 Calories; 60g Fat (66.4% calories from fat); 8g
Protein; 60g Carbohydrate; 1g Dietary Fiber; 329mg Cholesterol; 310mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 11 1/2 Fat; 3 1/2 Other
Carbohydrates.

johnstonkm@hotmail.com

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