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   Volume 8, Issue 075, July 26, 2006        

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

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While I was on vacation on Curacoa (Netherlands Antilles) I had a piece of Dutch Apple
Pie. It was wonderful. The filling was like any really good apple pie but the crust was really
different. It had a cake like texture both top and bottom were about 3/16 of an inch thick. It
had a mildly sweet flavor. I would love a recipe for this if anyone has one.

Mary

Hi,

My mom is looking for a recipe for blueberry quick bread with a powdered sugar glaze.
Can anyone help? Thanks in advance ~

Tracy

I was wondering if anyone has a KopyCat recipe for PaPa John's Pizza Garlic Sauce. I
love using this stuff to make my own cheese garlic bread and I also use it to fry lots of
things in. TIA,

JoEllyn

Hi Kaylin,

MAZEL TOV on your degree soon in hand!!! Your reader named Sharon Morely has
requested a recipe for Mediterranean Chicken Salad. Here is mine.

MEDITERRANEAN CHICKEN SALAD

If this is for a picnic, make sure that you keep it cold by putting it in an insulated bag or
cooler that contains ice.

8 chicken breast halves
1 medium green bell pepper, seeded and cut into ½-inch chunks
1 small red bell pepper, seeded and cut into ½-inch chunks
1 medium purple onion, cut into ¼-inch chunks
½ cup pitted black olives
¼ cup artichoke hearts
4 leaves fresh basil, chopped
¼ teaspoon salt
freshly ground black pepper
6 tablespoons balsamic vinegar
6 tablespoons corn oil
6 tablespoons olive oil

Place the chicken breasts in a large pot and barely cover with cold water. Bring the water
to a boil over high heat. Reduce the heat and simmer the chicken for 20 minutes, or until it
is just cooked through. Let the chicken cool slightly in the liquid. When the chicken can be
handled, remove the meat from the bones and cut it into 1-inch chunks. Place the chicken
in a large bowl. Add the peppers, onion, olives, artichoke hearts, basil, salt, and pepper to
taste to the chicken and stir well. Sprinkle the vinegar and oils over all and stir again. Place
the salad in a large covered container and chill in the refrigerator until it is time to pack it in
the cooler. Serves 8

Spike the Grate                spikethegrate@comcast.net

Hi Kaylin,

Congratulations on being (almost) done with your degree. Continued good luck to you!
Here's a recipe for your files. I made it up several years ago and everyone loves it. Easy to
make and economical, too.

Pasta Salad with Vegetables and Tuna

1# Rotini pasta
1 large can chunk tuna in water
1 red pepper, diced
1# bag frozen peas
1# bag frozen corn
1# Colby-Jack cheese, cut in small cubes
1 small bottle of Kraft Zesty Italian Salad Dressing
About 1 cup (maybe a little more) Best Foods Mayonnaise (Hellmann's)

Boil pasta. While it's boiling, drain the tuna, dice the red pepper, and dice the cheese.
Set aside. Drain cooked pasta. Rinse with cold water. In the pot that you cooked the
pasta, pour about 3/4 of the BOTTLE of salad dressing. Add the mayo and whisk together.
Return the pasta to the pot that now contains the dressing. Add the frozen peas and corn.
Stir. Add the red peppers, cheese and tuna. Stir gently until combined. My husband likes
this as soon as I make it, but I prefer it the following day when the dressing has been
absorbed by the pasta. To each his own.

This recipe makes a very generous amount of pasta. You can probably get at least 12-15
generous servings out of it, probably more. Welcome back Kaylin.

Michele in California             one.light@yahoo.com

Kaylin,

Good luck with school! Here's a couple of recipes that I've acquired recently from the
internet that are really good!!

Attitude Chicken

It's actually chicken in a lemon sauce over egg noodles. Zingy, tasty and very different.
Serve with warm bread and butter. Prep time: approx 30 min. Cook time: approx 20 min.
Ready in approx 50 min. Makes 8 servings.

2 skinless boneless chicken breast halves - cut into cubes
1 tbs butter
1 med onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 cup Italian salad dressing
5 tbs lemon juice, divided
1 10.75 oz can condensed cream of chicken soup (I used 2 cans)
1/2 - 3/4 cup milk
salt/pepper to taste
1 12 oz package wide egg noodles
1 12 oz pkg frozen broccoli spears, thawed
1 tbs butter
2 tsp lemon juice

Melt 1 tbs of butter in a large skillet over medium high heat. Add the cubed chicken and
cook just until it turns white on the outside. Add the onion and garlic and saute until
onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken
mixture, then add 1 tbs lemon juice. Add mushrooms also. Cover, reduce heat to low and
simmer while you make the sauce. Combine cream of chicken soup with milk in a small
saucepan over medium heat. Heat through but don't allow to boil. When the mixture is
thoroughly heated, stir in 4 tbs lemon juice and season with salt and pepper to taste. Be
careful with the lemon. If you add it too soon the milk will curdle. The result of it done
correctly will be a shiny, smooth sauce. Meanwhile, bring a large pot of lightly salted water
to a boil. Add noodles and cook until tender, about 8 min. Drain. Cook broccoli according
to directions and add 1 tbs of butter and remaining 2 tsps of lemon juice. To finish the
dish, mix together the sauce and noodles, and place them on a serving platter. Top with
chicken in the center and broccoli around the outside edge.

Squash Casserole

A little different take on a delicious recipe!!

1 7 oz pkg corn bread mix
1/4 cup melted butter or margarine
2 lb squash, sliced
1 onion chopped
1 10 oz can cream of chicken soup
salt/pepper to taste
1 1/2 cups shredded cheddar cheese, divided (or any cheese you have on hand)

Prepare and bake cornbread using package directions. Crumble cornbread when it cools.
If using fresh squash, saute along with the onion in the butter until tender and set aside. If
using frozen or canned squash there is no need to cook squash but drain it if using the
canned. Just saute onion and set aside. Holding out 1/2 cup of the cheese, combine all
other ingredients in large bowl. Spoon into 3-quart baking dish. Top with remaining
cheese. Bake uncovered at 350 for 30 minutes or until heated through.

Leanne Gallipeau leanne62@frontiernet.net

This is for Reba Hunt who was looking for the Outback Bleu Cheese Chopped Salad. This
recipe looked so good I hand wrote it out since my printer was broken!

pjohn1792@msn.com

OUTBACK STEAKHOUSE BLEU CHEESE CHOPPED SALAD, courtesy of TSR.

Bleu Cheese Vinaigrette (use half or double salad)
2/3 C extra virgin olive oil
1/4 C crumbled bleu cheese
1/4 C honey
1 1/t t salt
1/4 t pepper
1/2 C rice vinegar
2 T grated Parmesan cheese
1 T sugar
1 T minced garlic
1 t Italian herb seasoning
1/4 t crushed red pepper
2 t lemon juice

Cinnamon Pecans
3 T sugar
1 T water
dash salt
1 t butter
1/4 t ground cinnamon
1/2 C chopped pecans

Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 C vegetable oil

4 C chopped iceberg lettuce
2 C chopped romaine lettuce
1/3 C chopped green onion
1/4 C chopped red cabbage
1/4 C shredded carrot
1/4 C crumbled bleu cheese

1. Make vinaigrette by combining all ingredients except rice vinegar and lemon juice in a
small pan over medium heat. Turn off heat when mixture starts to bubble. When mixture
is cool, combine with rice vinegar and lemon juice in a blender. Blend on high speed for 1
minute, cover, and chill.

2. Make cinnamon pecans by combining sugar, water, butter, cinnamon, and salt in a
small pan over medium heat. Add pecans when mixture begins to bubble. Stir constantly
until liquid evaporates and sugar begins to crystallize on the nuts. Don't allow the nuts to
smoke or burn. When sugar is crystallized on the nuts, pout them out onto a plate to cool.

3. To make the crunchy angel hair pasta, bring several cups of water to a boil in a large
saucepan. Break pasta into quarters and boil for 2 minutes, then strain and rinse with cold
water. Bring 1 cup of oil to 325 degrees Fahrenheit. Fry the pasta in several batches in the
oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool,
break it into smaller, bite-sized pieces.

4. Assemble salad by combining lettuces, green onion, red cabbage, carrot, pecans, and
pasta in a large bowl. Toss with 3/4 cup of the dressing and serve in 2 bowls with 2 T
crumbled bleu cheese on top of each serving.

Serves 2.

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