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   Volume 8, Issue 077, July 28, 2006        

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

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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!

I’m so glad to the e-zine again!! I have a request for Salsa recipes for canning that contain
cumin, lime juice and cilantro. I lost mine and I can’t seem to find a good one! Thanks,

Shannon Miller

A friend of mine from Pennsylvania was raving about how he missed a
native-to-Pennsylvania treat called "Gobs" which I, as a Midwesterner from Indiana, had
never heard of. The way he described it, it sounded like a home made version of a Hostess
cupcake because it was layered with cake, an over-generous portion of a creamy or
marshmallow filling and then a frosting on top. Does anyone have an authentic recipe for
this that they will share with me? I'd love to make some and surprise my friend with them.
Even a school sized recipe would be o.k. too as we can get access to a school kitchen to
make a big batch for maybe a church bake sale. Thanks.

Becky

Hi Kaylin and readers~

I love this ezine! I have had great results for past requests and now am asking for help
again. My neighbor is hosting a baby shower and needs ideas for refreshments. She
would like cute stuff but can't serve any sweets. TIA for your help.

Kelly

Re: Recipes for Myra's campout

Spare Ribs

Amount of ribs to feed the group
Gingerale (enough to cover ribs)
Barbecue sauce

Simmer ribs in gingerale until tender. Drain and refrigerate. Before serving, heat for 20-30
minutes (until ribs are good and hot) in barbecue sauce. You can reheat the ribs in a big
pot or on a grill. If you do it on a grill, keep turning the ribs as you brush them with
barbecue sauce. Do not let them burn.

The following are from a Dutch Oven Site that a long time Boy Scout Leader I know turned
me on to. It's a great site.

Breakfast Cornbread

2 Cups of Yellow Cornmeal
1 1/2 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
2 Cups of Milk
1/4 Cup of Melted Butter
1 Lb. Breakfast Sausage (I like mild)
1 Large Onion, chopped fine
2 Cups of Grated Cheddar Cheese
1 Doz. Eggs
(Optional) 1-3 Large jalapeño Peppers, chopped extra fine (I prefer with seeds)

Camp Oven Surprise Cake

1 Box Cake Mix
1 Stick of Butter
2 Cups Water
2 Containers Pie Filling

Line Dutch oven with foil. Empty in pie filling; top with cake mix and spread evenly. Add 2
cups water and butter. DO NOT MIX. Put lid on and place oven on coals with 10 on lid.
"Bake" about 1 hour.

Comments: Don't be afraid to get creative here by trying different cake mixes and fillings.
Note: This is very similar to a dump it cake so whatever your favorite combination is, use it.

Dutch Oven Cobbler

1 Box White Cake Mix
1 16 Oz. Can of Pie Filling (Apple Pie Filling)
2 Tbsp. Butter
1 Can of Sprite Soda (Root Beer)

Cook in a 10 or 12 Dutch Oven. Drop butter in bottom of oven. Drain 1/2 the goo out of the
can of pie filling. With your finger, put a zigzag design on top of the cake mix and then pour
the Sprite on top. Checkerboard your charcoal on top and bottom until full. Turn at 15
minutes and start checking to see if it's cooked every 15 minutes thereafter. Usually takes
30 minutes total.

Comments: For easy cleanup, line your oven with heavy duty foil. I actually found this
recipe on a boy scout site. It is also great with a spice cake mix/rootbeer and apple filling.
My Girl Scout Troop sold this cobbler at a fair and all agreed it was the best they'd ever
had. Alison Weber Round Rock, TX

EZ to Pack 4 Bean Soup

1 Medium Ham Hock
1 Can Pinto Beans
1 Can Light Red Kidney Beans
1 Can Black Beans
1 Can White Navy Beans
1 Can Chicken Broth
1 Can Beef Broth
2 Cups Water
1 Clove Garlic, chopped
Pepper to taste

Add all together in large pot. Bring to boil, reduce heat and simmer for 1-1/2 hours. Pepper
to taste. Carefully remove the hock and cut the meat away, placing it in the soup. Serve.

Comments: This is a good camping soup because you only need room in the cooler for a
ham hock. Be careful not to use too large a ham hock, unless you are using more beans.
The soup becomes too salty, as it gets salt from the hock. If this happens, toss in another
can of beans. Judy O'Rourke Port Angeles, WA

Mary            D_bnight@yahoo.com

This is for Joanne who wanted a recipe for Evil Prince.

Rich                 rich@recipedujour.com

Evil Jungle Prince
Keo's Thai Restaurant, Honolulu, Hawaii - the house specialty

1/2 pound any combination of bell peppers, string beans, water chestnuts, bamboo shoots,
mushrooms, miniature corn, asparagus and zucchini
2 to 6 dried chile peppers
Zest of 1/2 lemon
2 bay leaves
2 tablespoons oil
1/2 cup coconut milk
1/4 teaspoon salt
10 to 15 sweet basil leaves
1 cup chopped cabbage, slightly steamed

Cut vegetables into thin strips. Process (or grind) chiles, lemon zest and bay leaves
together. Sauté in oil 3 or 4 minutes. Stir in coconut milk; stir for 2 minutes. Add
vegetables and cook for 5 minutes. Stir in salt and basil leaves. Serve on a bed of
shredded cabbage with sticky rice.

Chocolate Éclairs

1 stick butter
1 cup water
1 cup flour
3-4 eggs (If using Medium or Large eggs, use 4. Extra-large or Jumbo – use 3).

Place butter and water in a medium saucepan on the stove. Bring to a boil – stir to ensure
that all the butter has melted. Remove the saucepan from the heat. Add all the flour, stir
until everything is mixed and the dough comes together in a big ball. Place dough in a
large mixing bowl and allow it to cool for 10 minutes. Preheat oven to 425 degrees. Line a
large cookie sheet with parchment paper. Use the dough attachment of an electric mixer.
(If you don’t have a dough attachment you can use the regular beaters, but the dough is
going to “creep” up the beaters and it gets kinda messy). Beat the dough for a minute or
so, then start adding the eggs one at a time, beating well after each egg. The dough
should be thick and glossy after the last egg is beaten in. Scoop the dough into a
gallon-sized zip-log bag. (It helps if someone holds the bag open while you do the
scooping). Twist the top the bag closed. Snip a nickel-sized hole off the corner off the bag
– you now have a bona-fide pastry bag! Pipe “fingers” of pastry onto the parchment paper.
Leave at least 1 ½ inches between them – they get pretty big. It should make about 30.
Place cookie sheet in the oven. Bake for about 10 minutes, then reduce the temperature
to 375 and bake a further 20 minutes. Éclairs should be nicely puffed and golden brown.
Remove from the oven and place éclairs on a wire rack to cool. Slice éclairs in half
lengthwise, remove any “wet” dough to make a nice hollow. Fill each hollow with fresh
whipped cream, and top with chocolate icing.

Chocolate Icing

3 cups icing sugar
½ cup cocoa powder
+- ¼ cup boiling water

Sift sugar and cocoa into a bowl. Add boiling water and stir until you get the consistency
of honey. I usually add about half the water, stir, add more water, stir, etc. until the
consistency is right. Spoon the icing over the éclairs and allow it to set. Keep éclairs
uncovered in the refrigerator.

Debbie Edwards               DEdwards@CalSTRS.com

A syrup for snow cones that you can make cheaper then the store bought ones.

Berry Snow Cones

Stir 1 cup boiling water into 1 (8 serving) package gelatin (a red variety) until dissolved. Add
1 cup pureed strawberries., 1/2 cup corn syrup, and 1/2 cup ice: stir until ice is melted.
Fill 8 (8 oz) paper cups with 1 cup crushed ice (1 cup each cup) pour gelatin mixture over
ice.

Qutie63pie@aol.com

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