In this issue:

Monday's Recipe: *7-Up Biscuit Mix*
Requests & Replies from Subscribers:  Margarita Chicken Salad

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* Exported from MasterCook *

7-Up Biscuit Mix

Recipe By : Real Food for Real People
Serving Size : 18 Preparation Time :0:00
Categories : Breads                Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups Flour
1/2 teaspoon Baking Soda
1/2 tablespoon Baking Powder
1/2 cup Powdered Milk
1 teaspoon Cream of Tartar
2/3 cup Vegetable Shortening

wet ingredients to add later:
1 cup Sour Cream
6 ounces 7-Up® -- or Sprite

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a
pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in
texture. Put into large zip baggies. Label. Store in a cool, dry place. Use within 10 -
12 weeks.

To use mix:

7-Up Biscuits

You will need: 7-Up Biscuit Mix 1 cup Sour Cream 6 ounces 7-Up

Mix the sour cream into the biscuit mix in a large bowl, using a pastry blender or two
table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a large
fork. Turn out onto lightly floured board and quickly knead 6-8 times. Don't overmix or
biscuits will be tough. Pat into a square and cut into about 18 equal pieces using a
knife dipped in flour. Can also use a 2 to 3 inch biscuit cutter. Preheat oven to 400
degrees F and cook biscuits for about 7 minutes.

Note: Print instructions on a decorative card and attach to mix for gift giving.
Instructions can also be printed onto large labels and placed onto zip baggies before
filling with mixes when making several mixes.

Source: "Real Food for Real People presents: Bandana Fund Raisers"
Copyright: "(C)2005, Kaylin White/Real Food for Real People"

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

Per Serving (excluding unknown items): 192 Calories; 12g Fat (55.5% calories from
fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 97mg Sodium.

Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other
Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

My Grandmother used to make what she called strawberry shortcake and it was
delicious. She would make three pie crusts (like she was going to make a cream pie)
She would have her strawberries already sliced up and sugared ahead of time so they
had made their own juice. She would then layer in a deep dish a pie shell,
strawberries, another pie shell, strawberries, the other pie shell and rest of
strawberries. She poured any remaining juice over the whole thing. When she served
it she topped it with whipped cream since they didn't have cool whip at that time.
Anyway it was to die for. I have never talked to anyone who has had it like that. I love
the little shortcakes also but still make it like this once in a while.

Dtt333

Hello List,

I am looking for a coconut pie recipe that is more dense, more cake like than
custardy pie but with plenty of coconut. does anyone have a recipe that sounds like
this? Thanks!

Mary Beth

Next month I will be throwing another baby shower -- this is my 3rd one to give this
year! I am looking for some recipes for luncheon items that are not too expensive (as
inexpensive as possible would be great), but yet, nice and somewhat elegant. Any
ideas would be greatly appreciated! Thanks a bunch!

Brandie

~ Subscriber Responses ~
 

For Linda in Minnesota-

Margarita Chicken Salad

3-4 chicken breasts
1 small package tri color pasta
1 bunch green onions, chopped
1 small red onion, chopped
1 can black beans, drained and rinsed
1 small can Mexican corn, drained
salt to taste
pepper to taste

Dressing:
1 tsp. sugar
1/2 c. orange juice
3 Tbsp. lime juice
1/4 c. olive oil
1/4 c. sour cream

Season chicken breasts and grill. Cut into strips. Cook pasta and drain. Add chicken
and remaining ingredients. Mix dressing ingredients and toss with chicken and pasta.
Serve hot or cold.

Michelle                shellroiz@yahoo.com
 

For Suzette, who was looking for Hawaiian Cake: hope this is what you're looking for.

Karen            supermystic@hotmail.com

HAWAIIAN CAKE

1 box white cake mix
1 (3 oz.) pkg. orange pineapple Jell-O
1 cup cooking oil
4 eggs
1 cup crushed pineapple
3 bananas, chopped
1 cup coconut
1 cup pecans, chopped
1/2 cup milk

Combine ingredients in large mixing bowl, stirring with a spoon, not electric mixer,
until dry ingredients are moist. Bake in 3 well greased and floured 9 inch cake pans at
350 degrees for 25 to 30 minutes. Cool in pan 10 minutes. Remove and cool
completely before frosting.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter
1 (1 lb.) pkg. confectioners sugar
1 tsp. vanilla
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup coconut

Cream butter and cream cheese; add sugar and other ingredients. Spread on cake.
 

This is for Deb who was looking for the recipe for 3C Cake. This recipe doesn't use
powdered sugar but it's similar to what she's looking for:

3C Cake

4 rolls unbaked chocolate chip cookie dough
3 medium eggs
1 teaspoon vanilla extract
2 8 oz. packages cream cheese, softened
2 cups sugar

Preheat oven to 300 degrees. Slice two of the rolls of cookie dough and place slices
over bottom of a 9 x 13 pan sprayed with non-stick cooking spray. Beat the eggs and
then mix in the vanilla, cream cheese and sugar, blending well. Pour over the top of
the cookie layer. Slice the remaining two rolls of cookie dough and place evenly over
the cream cheese mixture. Bake at 300 for 45 to 60 minutes.

Kim in Pennsylvania                kwoodemail@verizon.net
 

Here is a wonderful chicken pasta salad recipe for Linda in Minnesota. In that cold
climate, you need all the yummy food you can get. Don’t know if I have sent this in
before but it is delicious.

Nancy in Georgia          nancyberlo@bellsouth.net

COLD CHICKEN AND SPAGHETTI SALAD

SALAD:
1 Pound Pasta, preferably vermicelli or angel hair
1 1/2 Pound Boneless chicken breasts (or 3 pounds bone-in breasts)
3-4 Scallions, sliced thinly
3/4 c. Mayonnaise

DRESSING:
1/2 Teaspoon Salt
1/8 Teaspoon freshly-ground pepper, or to taste
1/4 Teaspoon paprika
1 Teaspoon sugar
2 Tablespoons Red wine vinegar
1 Tablespoon White Balsamic vinegar (regular Balsamic makes it too dark)
2 Tablespoons Lemon juice
1/2 Cup Olive oil (half extra-virgin oil and half regular)
1/2 Cup Bottled Catalina (Calif. French) salad dressing (The “lite” kind is fine)

GARNISHES (as desired):
Artichoke hearts, marinated or not
Baby whole beets, pickled or not
Black olives
Cherry tomatoes
Parsley
Chopped parsley and/or paprika to sprinkle on top

THE DAY BEFORE SERVING:
Mix all dressing ingredients in a jar and shake well to mix. Boil pasta until al dente,
and drain very well. (Do not rinse with cold water.) Add the dressing to the HOT pasta,
mix well and refrigerate overnight. Poach the chicken gently in well-seasoned water or
stock until just done. Cool. If using bone-in chicken, remove skin and bones. Cut the
chicken into bite-sized pieces, and refrigerate overnight also.

THE DAY TO BE SERVED:
Add scallions and mayonnaise to the pasta and toss until well-blended (Hands seem
to work best). Taste for salt and pepper. Mound on a large platter, and surround with
garnishes, as desired.
 

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Real Food for Real People Directory
 

(C)1994-2007, Kaylin White/Real Food for Real People. All rights reserved.

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