In this issue:

Wednesday's O.A.M.C. Recipe: *Harry Potter Fudge*
Requests & Replies from Subscribers:  Homemade Root Beer

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* Exported from MasterCook *

Harry Potter Fudge

Recipe By : Real Food for Real People
Serving Size : 48    Preparation Time :0:00
Categories : Candies                  O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces Milk Chocolate Chips
1 cup Butter
2 Eggs
2 teaspoons Vanilla
4 cups Powdered Sugar
1 cup Jellybeans -- *assorted
1 cup M&Ms® Plain Chocolate Candies -- or peanut M&Ms®

In a large bowl, melt chocolate chips with butter, and stir until smooth (about 2 - 3 minutes
on high). Using electric beaters, add vanilla & eggs; add powdered sugar and beat until
smooth. Stir in candies, then turn into a 9 x 13 inch pan which has been oiled lightly.
Refrigerate at least 2 hours before cutting and serving. Store any uneaten fudge in
refrigerator or freezer.

*Assorted gummy worms, sour candies, gumdrops or other candies may be used as
desired

Copyright: "(C)2002, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 190 Calories; 9g Fat (43.2% calories from fat); 1g
Protein; 26g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 58mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi Kaylin,

A very good friend of ours is going through chemo and radiation for nasopharyngeal
carcinoma. He's met with a dietician and has a list of things he's not supposed to eat (no
citric acid, no spices, no tomatoes, no strawberries). Basically nothing spicy and nothing
acidic. The problem is that he can't taste a thing. The radiation is wiping out his tastebuds
right now. He's not eating like he should. Does anyone have any recipes that helped them or
a loved one through cancer treatments? I'd appreciate ANYTHING at all.

Laura

I am trying to find a recipe that had ground beef, peppers, elbow macaroni. i thought i got it
from this website a few weeks ago- it was one that grandkids liked so much. Thank you,

Kim

Hi there!

Our family has just acquired a very nice electric ice-cream maker! I am looking for recipes
for sorbets, sherbets and custard-style frozen desserts, please! Thanks, in advance.

Coleen
 

~ Subscriber Responses ~
 

Homemade Root Beer

5 Gallons Water
4 lbs. Sugar
1 bottle Root Beer extract
5 lbs. Dry Ice

Mix all ingredients together and add dry ice. Let stand 30 minutes.

JR               jrw2507@msn.com
 

Re: Ideas for Michelle for the Electric Skillet

It's a bit awkward but you can cook noodles in the electric skillet. Just be careful dumping
the water. Measure noodles (for volume). For each cup of noodles, bring 3 cups of water to a
boil. Add noodles and cook as directed. Stir fry does well in an electric skillet and you can
serve it over noodles as well as rice. (Indonesian noodles work well but spaghetti noodles
work also.) You can also cook rice in the electric skillet. I am assuming that either you
don't have a microwave or everything you could cook with in the microwave is packed. If you
have an oven available, a few aluminum disposable pans can be used to make cornbread,
etc. Biscuits can be baked on aluminum foil or in an aluminum pie or cake pan. Almost
anything you can cook on top of the stove and many things you can cook in the oven can
bee cooked in an electric skillet. You can cook pancakes, bacon, sausage, eggs in an
electric skillet. You can 'fry' toast in an electric skillet.

Beef Stir Fry

1 lb. boneless beef sirloin steak OR top round steak, 3/4" thick*
2 tbsp. cornstarch
1 can (10 1/2 oz.) Campbell's® Condensed Beef Broth
2 tbsp. soy sauce
2 tbsp. vegetable oil
3 cups cut-up vegetables (broccoli flowerets, sliced carrots, pepper strips (any color),
asparagus, green beans, mushrooms, onion or whatever vegetables your family will eat)
1/4 tsp. garlic powder OR 1 clove garlic, minced Hot cooked rice

SLICE beef into very thin strips. Mix cornstarch, broth and soy until smooth. Set aside.
HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push beef to
one side of skillet.
ADD vegetables and garlic powder and stir-fry until tender-crisp.
STIR cornstarch mixture and add. Cook and stir until mixture boils and thickens. Serve over
rice. Serves 4.

Roast Beef

Fairly flat beef roast, trimmed of fat
Carrots, potatoes and onion, peeled and cut in cubes of size you like Garlic cloves (optional)
1 pkg dry beef (or mushroom) gravy mix
1/2 cup water

Trim roast of fat off of beef. Peel and cut up vegetables. Cut garlic clove into slivers and
insert into roast. Add 1/2 cup water to electric skillet, Add roast and vegetables, sprinkle
with dry gravy mix. Cook at 300 degrees F until tender.

Spicy Mexican Beans

4 cups pinto beans
1 large onion
2 large tomatoes or 1 can stewed tomatoes
8 oz salt pork or ham hock
2 tsp salt, or to taste
1 tsp garlic powder
1 tsp cumin seeds
1 tsp pepper
1 jalapeno pepper

Soak beans in water at least 24 hours; draining and rinsing at least ever 8 hours. Cover with
water until ready to cook. Drain and rinse and place in electric skillet. Cover with at least 1
inch water. Add remaining ingredients omitting jalapeño if desired. Bring to a boil then
reduce to a simmer. Check water level occasionally and top with boiling water. Serve with
cornbread or mash and use as refrieds.

If you have an oven available, a few aluminum disposable pans can be used to make
cornbread, etc. Biscuits can be baked on aluminum foil or in an aluminum pie or cake pan.

You can cook pancakes, bacon, sausage, eggs in an electric skillet. You can 'fry' toast in
an electric skillet.

Mary in Azusa Tis1947@aol.com
 

I just read a request for Valtrompia Bread Spread. I got out my little Pampered Chef recipe
books and found several. They were in, 'The Pampered Chef Favorites" (copyright 1992).
The following recipe sounds like what Joan was looking for.

Savory Spread                Yield: approximately 1 1/2 cups

1 package (8 ounces) cream cheese, softened
1/2 c. mayonnaise
1 package (0.7 ounce) dry Italian salad dressing mix

Combine ingredients, mixing until smooth. Spread on Valtrompia Bread slices.

Cheryl Cox               rcox45@aol.com
 

The RFRP e-zine subscribers have always come through when I needed recipes. It’s nice to
be able to return the favor! These are for Joan who was looking for Pampered Chef spread
recipes:

Savory Spread

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package (0.7 ounce) dry Italian salad dressing mix
Crackers or vegetables (optional)

1. Combine all ingredients in Small Batter Bowl. Mix until smooth.
2. Place mixture inside barrel of assembled Easy Accent® Decorator fitted with desired tip.
Pipe onto crackers or vegetables. Serve immediately.
Yield: 1 1/2 cups

Savory Dip

1 package (8 ounces) cream cheese, softened
1 package (0.7 ounce) dry Italian salad dressing mix
1/4 cup milk
Assorted fresh vegetables such as carrots, cucumber and zucchini, peeled and cut into
sticks

1. In Small Batter Bowl, combine cream cheese, milk and salad dressing mix; mix well.
2. Peel vegetables with Vegetable Peeler; cut into sticks. Serve with dip.
Yield: 12 servings (1 1/2 cups dip)

Creamy Garlic Spread

1 container (8 ounces) garden vegetable cream cheese spread, softened
1/2 cup mayonnaise
3/4 teaspoon Italian seasoning
1 garlic clove, pressed
Crackers, cocktail bread slices or assorted sliced vegetables (optional)

1. Combine cream cheese spread, mayonnaise, Italian seasoning and garlic pressed with
Garlic Press in Small Batter Bowl; whisk until smooth.
2. Attached desired tip to Easy Accent® Decorator; fill with cheese mixture. Pipe onto
crackers, cocktail bread slices or assorted vegetables.
Yield: 12 servings (1 1/2 cups spread)

Nutrients per serving: (2 tablespoons spread): Calories 130, Total Fat 13 g, Saturated Fat 6
g, Cholesterol 25 mg, Carbohydrate 1 g, Protein less than 1 g, Sodium 160 mg, Fiber 0 g

Classic Dill Dip

1 cup mayonnaise
1 cup sour cream
3 tablespoons Pantry All-Purpose Dill Mix
Assorted fresh vegetables or potato chips (optional)

1. Combine ingredients; chill for at least 1 hour.
2. Serve with an assortment of fresh vegetables or potato chips, if desired.
Yield: 16 servings

Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip. Serve over tossed salad.

Vicki             vbowman2@satx.rr.com
 

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

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