In this issue:

Thursday's Diabetic Recipe: *Creamy Blue Cheese Dressing*
Requests & Replies from Subscribers:  Slack Lime Pickles

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* Exported from MasterCook *

Creamy Blue Cheese Dressing

Recipe By : Real Food for Real People
Serving Size : 12               Preparation Time :0:00
Categories : Diabetic               Low Carb
Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Nonfat Cottage Cheese
2 tablespoons Blue Cheese, crumbled
3 tablespoons Skim Milk
1 clove Garlic

Place the cottage cheese, blue cheese, and milk in a blender or food processor. Push the
garlic through a garlic press into the work bowl. Process for about 20 seconds. (The blue
cheese should still be chunky.) Keeps for 1 week in a tightly covered jar in the refrigerator.

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

Per Serving (excluding unknown items): 18 Calories; trace Fat (20.0% calories from fat); 3g
Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 72mg Sodium.

Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin,

The MasterCook software link (Sierra) on your website no longer exists. I have tried to find an alternative location without success.

Lurie

Note from Kaylin: My apologies for not keeping this one updated. I have taken care of
this, and new information is now available on the RF4RP website for those who need help
with their MasterCook software. Sierra no longer produces MasterCook- a company called
ValuSoft now produces MasterCook. Enjoy!   http://www.realfood4realpeople.com/mc.htm
 

Hi!

I have several of your recipe collections and am wondering where you get the pretty bags
and containers to put your mixes in. I would like to purchase them too! Thanks for the
wonderful recipes!

Mara

Note from Kaylin: The containers that are in the pictures on the websites are all purchased
from dollar stores or are recycled from my home. I try very hard to never portray anything
that cannot be re-created in some form by "Real People" with any type of budget. Having
lived on a "shoestring" I know how difficult it can be to give a gift you can be proud of on a
limited budget. I hope that in some way I have helped others to be able to do this.

I need recipes for pancakes- not just any pancakes, but for the kind that require using a
"starter". I ate some at a neighborhood party recently, and they were absolutely wonderful!
I hope your readers have an idea what I am talking about. Many thanks!

Cameron

~ Subscriber Responses ~
 

Potluck idea for Shantell:

Rice Salad
8 Servings

2 cups raw white or brown rice, cooked
1 package Good Seasons Italian Dressing, made up or ¾ cup other good Italian dressing
1 medium bell pepper, finely diced
1 small onion, finely diced (3/4 cup)
1 stalk celery, diced
2 medium small tomatoes, finely diced
2 Tbls (approx) chopped parsley or cilantro

Optional: Add one of the following: boned cooked chicken, small cooked shrimp or chunk
tuna

Cook rice, chill, breaking up clumps. Add minced vegetables and dressing about 30
minutes before serving. Stir until well mixed. Serve chilled or at room temperature. Serves 8

This doubles almost indefinitely depending on how many servings you need. I once made it
for 160 people and it turned out well. That time I used red, yellow, orange and green bell
peppers because it took about 20 peppers.

Mary in Azusa                 Tis1947@aol.com
 

Shantell asked for office pot-luck recipes, being tired of "same old, same old". Several
questions came to my mind: how many in the office? What constitutes "same old"? Hot
or cold dishes? Answers to those questions would make selecting recipes to send a lot
simpler. Anyway, here is one that might suit the purpose. It will feed more than the four
persons listed in the ingredients.

Chinese Cabbage Salad

                                                             For 2 Persons           For 4

Ramen soup mix (or equiv.)                1 pkg                       1 pkg
Chinese cabbage, shredded*           2.5 cups                   5 cups
Green onions, finely chopped            2 Tbsp                     4 Tbsp
Sesame seeds, toasted                    1 Tbsp                      2 Tbsp
Almonds, slivered/Cashews, toasted 1/4 cup                  1/2 cup
Vinegar, rice or balsamic                  2 Tbsp                      2 Tbsp
Honey                                                  1 Tbsp                      1 Tbsp
Vegetable oil (mild)                          1.5 Tbsp                    1.5 Tbsp
Sesame oil                                        1.5 Tbsp                    1.5 Tbsp
White pepper                                    1/2 tsp                        1/2 tsp
Salt                                                     1/4 tsp                        1/4 tsp

Remove noodles from package, break apart with hands, put in bowl and pour boiling water
over them. Let cool for 5 minutes, drain and rinse with cold water until cool. Let sit in cold
water while vegetables are prepared. Toast sesame seeds and nuts for about 10 minutes
at 300 deg. F. Shred cabbage and place it and green onions and sesame seeds in a salad
bowl. Drain noodles thoroughly, and add to salad bowl.

To make dressing: Open seasoning packet that comes with noodles and place contents in
a small bowl. Add vinegar, honey, oils, salt and pepper. Whisk vigorously and pour
dressing over the salad. Toss salad and garnish with the toasted nuts.
* In addition to the cabbage, other vegetables may be added for flavor and color.

Makes large servings. You may also add cold cooked meat, fish or tofu for a protein. May
be prepared in advance and tossed with dressing when ready to serve.

Single servings may be carried to work or school in a wide-mouthed thermos or in a plastic
container if refrigeration is available.

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

Kaylin,

This is my mothers' recipe for Slack Lime Pickles she made years ago.

7/10 lbs. cucumbers
2 cups lime (I have no idea where you buy it nowadays)
2 gallons cold water
Wash cukes & slice 1/8 in. thick
Mix water & lime. Soak cukes 24 hrs. Stir several times. Rinse 3 times in cold water.
Soak 4 hrs. Drain
Mix 2 qts. vinegar
8 c. sugar
1 Tbsp. salt
1 tsp. whole cloves
1 tsp. celery seed
1 tsp pickling spice

Bring to boil and pour over cukes and let stand over night. Simmer 35 min. and can. Add
green coloring if wanted to color them. She made a bunch every year so assume they
were good.

Kathie Christensen                katranchr@msn.com
 

This might be the pickle recipe that Carlene is looking for. I have made a lot of pickles
using this recipe.

Shirley from KS                rn_director@yahoo.com

Lime pickles

7 lbs cucumbers

Peel and seed cucumbers. Slice into long sticks. Soak in 2 c. lime and 2 gallons water for
24 hrs. Rinse and cover with cold water and soak for 5 hrs. Drain and cover with 2 qts
vinegar, 4 1/2 lbs sugar, 1 t. each of whole cloves, celery seeds, mixed pickling spices and
salt. Let soak overnight. In morning heat vinegar, add pickles and boil until pickles become
clear. Put in sterilized jars and seal.
 

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