In this issue:

Tuesday's Vegetarian Recipe: *Egg Salad*
Requests & Replies from Subscribers:  Eggnog Cheesecake

To print or save the the ezine OFF-line please click here

Did someone forward this to you? Get your free subscription here:
send e-mail to RealFood4RealPeople-subscribe@yahoogroups.com

*Website directory, unsubscribe & address change instructions are included at the bottom of each issue

Please support/visit our sponsors- they make this service possible.
 

And Here Is Today's Recipe!
 

* Exported from MasterCook *

Egg Salad

Recipe By : Real Food for Real People
Serving Size : 4    Preparation Time :0:00
Categories : Eggs                        Main Course
Salad                         Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Eggs, hard-boiled
3 tablespoons Mayonnaise
1 1/2 teaspoons Prepared Mustard
2 teaspoons Vinegar -- or pickle juice
1 1/2 teaspoons Sugar -- or Splenda
1/4 teaspoon Salt
1 large Dill Pickle -- chopped fine
2 tablespoons Black Olives -- chopped fine
Paprika -- for garnish

Peel eggs. Chop eggs on a cutting board and place in a bowl. Add all remaining
ingredients, except paprika. Mix well, chill for at least 5 minutes and spoon on slices of
bread, toast, lettuce leaves, or crackers. Sprinkle with paprika before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 167 Calories; 15g Fat (76.8% calories from fat); 7g
Protein; 3g Carbohydrate; trace Dietary Fiber; 216mg Cholesterol; 523mg Sodium.

Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Please support/visit our sponsors- they make this service possible.
 

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi Everyone,

My daughter received an Easy Bake oven for Christmas. Does anyone have recipes (teeny
tiny ones) that can be used with this oven? The cake mixes she has take only 1 1/4 to 1
1/2 teaspoons of water. Any ideas and suggestions will be appreciated. Thanks in
advance.

Michele

Note from Kaylin: I have included an ad for the RF4RP collection of recipes made just for
this size oven. There are sample recipes on the website for you to try. Enjoy!

My hubby loves the Toscano soup at Olive Garden. Does anyone have something that is
close? Thanks!

Jeanette

Hi Kaylin

Thanks for all you hard work with this recipe site. I have enjoyed it for years. I am looking
for recipes for my new steamer. I received a steamer for Christmas but it did not come with
many recipes. I have read that steaming food is more nutritious than microwaving so now
all I need are some tried and true, tasty recipes. Thank you.

Angie

~ Subscriber Responses ~
 

These were brought in to the office. They are delish!

Sara -- N. Charleston, SC                     mhcjgds@yahoo.com

Eggnog Cookies

2 ¼ cups flour
1 tsp baking powder
½ tsp ground nutmeg
½ tsp Cinnamon
1 ¼ cups sugar
¾ cups butter softened
½ cup eggnog
2 large egg yolks

Icing:

3 cups confectioner’s sugar
¼ cup butter – softened
1/3 cup eggnog

Combine flour, baking powder, cinnamon, and nutmeg. Mix well with wire whisk and set
aside. Cream sugar and butter with electric mixer until it forms a grainy paste. Add
eggnog, vanilla, and egg yolks to the butter & sugar mixture. Beat together on medium
speed until smooth. Add flour mixture & beat on low speed until combined. Do not over
mix! Drop by rounded teaspoons on ungreased cookie sheet. Bake at 300* for 20
minutes.
 

Recipes for Lynn who asked for recipes to use eggnog in.

Trudy                               pelealoha2000@yahoo.com

Eggnog Cherry Nut Loaf

2 1/2 cups all purpose flour
3/4 cups sugar
1 Tablespoon baking powder
1 teaspoon salt
1 beaten egg
1 1/4 cups eggnog
1/3 cup oil
1/2 cup walnuts or pecans
1/2 cup chopped maraschino cherries

Preheat oven to 350 degrees F. In mixing bowl, stir together flour, sugar, baking powder
and 1 teaspoon salt. Mix egg, eggnog and cooking oil. Stir into dry ingredients, mixing
well. Fold in nuts and cherries. Turn into two greased 8x4x2-inch loaf pans. Bake for 45
to 60 minutes or till done. Cool in pans 10 minutes. Remove from pan, cool on wire rack.
Makes 2 loaves.

Eggnog Rice Pudding

2 1/4 cups eggnog
5 teaspoons cornstarch
2 cups cooked long grain rice
1/2 cup finely chopped red and green candied cherries
1 teaspoon vanilla extract
1/4 teaspoon salt

Place 2 cups of eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog
until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1 to 2 minutes.
Remove from the heat; stir in rice, cherries, vanilla, and salt. Spoon into dishes. Chill 2 to
3 hours.

Eggnog Pound Cake

1 cup butter, room temperature
1 cup shortening
3 cups sugar
6 eggs
3 cups all-purpose flour
1 cup commercial dairy eggnog
1 cup flaked coconut
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon coconut extract

Preheat oven to 325 degrees F. Cream butter and shortening. Gradually add sugar,
beating well. Add eggs, one at a time, beating well after each addition. Add flour, using a
spoon, to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in
coconut and flavorings. Blend well. Pour batter into a well-greased and floured angel food
cake pan or similar tube pan. Bake for 1 1/2 hours, then test to see if done; if not, keep
baking until tester comes out clean. Cool 10 minutes in pan on rack, then turn out onto
wire rack to cool completely.

Eggnog Bread

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 teaspoon nutmeg
2 teaspoons rum extract
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder

Preheat oven to 350 degrees F. Grease bottom only of a loaf pan. Beat eggs, add sugar
and cream well; add eggnog, butter, rum and vanilla extracts. Blend well, then add flour,
baking powder and nutmeg. Stir just until moistened. Pour into greased pan and bake for
45 to 50 minutes or until toothpick inserted near center of loaf comes out clean. Cool ten
minutes in the pan, then remove and cool completely before slicing.

This is for Lynn, another use for eggnog. It is from Taste of Home magazine so credit must
be given to them. It is really tasty and different.

Eggnog Molded Salad

1 teaspoon unflavored gelatin
1/4 cup water
1 can (16 ounces) sliced pears
1 package (6 ounces) lemon gelatin
1 cup (8 ounces) sour cream
3/4 cup eggnog
1 can (11 ounces) mandarin oranges, drained
Orange slices, maraschino cherries and mint leaves, optional

In a small bowl, combine gelatin and water; set aside. Drain pears, reserving juice; set
pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring
to a boil. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely
dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended.
Chill until partially set. Cut the oranges and pears into chunks; add to eggnog mixture.
Pour into an oiled 6-cup mold. Chill until firm. Garnish with oranges, cherries and mint if
desired. Yield: 10-12 servings.

Mary                    mbguba@comcast.net
 

This is for Lynn who was looking for recipes to use up eggnog. This was made on our local
noon news show. I have not made it but it sounds good and easy. The chef is Nicole
Lawson and you can find this recipe and others on their website at ky3.com. I hope its as
good as it looked on TV!

Nancy                             nancyjay@ipa.net

EGGNOG CHEESECAKE

3 8 oz. packages cream cheese
1 cup sugar
2 tablespoons flour
1/4 tsp salt
1/2 cup eggnog
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
2 eggs
1 egg yolk

Preheat oven to 350 degrees. In a large mixing bowl, combine everything but the eggs and
mix on high until all ingredients are well incorporated and batter is smooth. Turn mixer to
medium speed and add eggs one at a time. Mix until just combined. It is important to not
over-mix the eggs. Pour into a greased spring form pan (you may use a crust if you like,
however it is not necessary). Tap filled pan up and down on counter for several minutes to
get out as many air bubbles as possible. Bake for 45 minutes. Once cake is done
cooking, turn the oven off but leave the cheesecake in the oven until oven reaches room
temperature. Take out of oven and leave at room temperature for at least one hour.
Refrigerate for several hours until center of cake is cold. Serve chilled.

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory
 

(C)1994-2007, 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.