Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 073, July 24, 2006        

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

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Dear Subscribers,

I apologize for the lack of issues of RF4RP over the past few weeks-- I am in the last month of completing my degree and have double classes, so things are very crazy here with assignments that need to be completed, papers to write, etc. -- and this has needed to be my priority.  I will be finished the middle of August, and things will be back to normal!  I appreciate you all being patient with this rough spot.

I would love a bit of help from those who are willing:  I need to get the files "fattened up" with questions and answers to previous questions, recipe submissions, etc. and would like to invite you all to send in questions, answers, and as many of your favorite recipes and cooking tips as you would like to!  This will help me greatly in getting RF4RP back on track.  Thank you in advance for your generous assistance.

Have a wonderful day!            Kaylin

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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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I really love this e-zine. I have gotten so many wonderful tips and recipes since I have been
a member. I have a question for you savvy cooks out there... I have a small flock of
chickens and ducks, here in our little corner of the world. Recently, "the girls" have been
working overtime (lol) and I find myself with an abundance of eggs. I am hoping to find
some egg recipes that are "freezer friendly". Thanks for any ideas you may be able to
pass along.

Debora

Hi,

Looking for a recipe that's sugar free and fat free for ice cream make in an ice cream
machine. Hope someone has one and its creamy. Thanks so much!

Pattie

Re: Once A Month Cooking/Freezing Foods Ahead

For the OAMC freezing I found that is works great if you do one of two things, line the dish
with foil and spray with quick release before freezing or line with foil and parchment and
then spray with quick release before freezing, it works great with a lot less hassle and you
know it will fit back in that dish when it comes time to bake.

Emilee Parry               emparty@hotmail.com

10-Layer Slow Cooker Dish

6 med potatoes, thinly sliced
salt and pepper to taste
1 med onion, thinly sliced
15 oz can corn
15 oz can peas
1/4 c water
1 1/2 lbs. ground beef, browned
10 3/4 oz can cream of mushroom soup

Layer 1: 1/4 of potatoes, 1/2 onion, salt & pepper
Layer 2: 1/2 can of corn
Layer 3: 1/4 of potatoes
Layer 4: 1/2 can of peas
Layer 5: 1/4 of potatoes, 1/2 onion, salt and pepper
Layer 6: remaining corn
Layer 7: remaining potatoes
Layer 8: remaining peas and water
Layer 9: ground beef
Layer 10: soup

Cover and cook on High 4 hours.

Nicole Stamps          lovin.recipes@gmail.com

This is for Caryn, it might be close to the Korean dish she tasted. I found this recipe in a
cookbook I checked out from the library years ago that had Korean recipes (sorry I don't
know the title). *if you can't find this ingredient, maybe just a pinch or two of cayenne for
the spiciness.

Cucumber Noodles

1 lb. wheat noodles or spaghetti
1/2 c. soy sauce
1/4 c. rice vinegar
1 T. sugar
2 t. sesame oil
2 T. gochujang (red pepper paste found in most Korean markets)*
2 cloves garlic, minced
6 green onions, minced (use the white & green parts)
1 large seedless cucumber, peeled and cut into matchsticks (reserve some of the longer
cucumber peels for garnish)
2 hard boiled eggs, sliced

Boil the noodles according to package directions. After the noodles are cooked, drain and
rinse them in cold water. Transfer to a large bowl. In a small bowl, thoroughly mix together
the soy sauce, vinegar, sugar, sesame oil and gochujang. Add the garlic, onions and
cucumbers. Add the soy sauce mixture to the noodles and toss gently to mix thoroughly.
Mound on a large platter and arrange the egg slices in a flower pattern. Use the reserved
cucumber peels as leaves and stems for the floral design. Yield: 4 generous servings or 6
medium servings

Susan B              suebeads95@yahoo.com

Campbell's Vegetable Quesadillas

Prep/Cook Time: 25 minutes

1 can Campbell's Cheddar Cheese Soup
1/4 cup milk
1 medium tomato, chopped
1 medium green pepper, chopped
2 green onions, sliced
1 jalapeno pepper, seeded and finely chopped (optional)
6 flour tortillas (6")
Pace Chunky Salsa
Sour cream

MIX soup, milk, tomato, green pepper, onions and jalapeno pepper.
PLACE tortillas on 2 large baking sheets. Top each tortilla with about l/3 cup soup mixture.
Spread to within 1/2 " of edge.
BAKE at 400°F. for 10 min. or until tortillas are crisp. Serve with salsa and sour cream.
Makes 6 quesadillas.

Kitchen Clip:
Select a firm, brightly-colored Jalapeno, free of blemishes or soft spots.
When working with chiles, always remember to avoid touching your face--especially your
eyes, lips or other sensitive areas--and to wash your hands, cutting surface and utensils
thoroughly immediately when done, as the heat of chiles can linger long on the skin.

wee1@name.com

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(C)1994-2006, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.