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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 9, Issue 063, August 21, 2007 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
www.realfood4realpeople.com
"Brighten someone's day! Share today's issue with a friend"
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Real Food for Real People presents
Yummy Gifts for Pets
Our
unique collection of pet snack recipes are
wonderful alternatives to store-bought treats, as well as great gift
items for family and friends who are pet owners.
This creative
collection includes:
Bread Maker Doggie Biscuits,
Sniff
& Bite Doggie Biscuits,
Peanutty Doggie Biscuits,
Vitamin Crisps,
Hally-tosis
Treats!, ‘Veggie' Bones,
Meaty Doggie Brownies,
Chicken Liver Bitz,
Tuna Bitz,
Cheesy Bacon Bitz,
Kitty's Cheesy Dinner,
Kitty's
Chicken Gizzard Dinner, Sardine & Rice Kitty Bitz,
Tuna Kitty Bitz, Kitty's Tuna
Patties
and so much more!
Get your free
sample recipes now by visiting us at:
www.realfood4realpeople.com/petz.htm
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And Here Is Today's Recipe! |
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* Exported from MasterCook *
Pesto Bread
Recipe By : Real Food for Real
People
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Cheese
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Pesto Sauce
8 ounces Baguette -- (1 whole)
4 Tablespoons Parmesan Cheese -- grated (optional)
1 small Tomato -- sliced thin
Preheat broiler. Split baguette into two long halves. Spread pesto
sauce over bread, then arrange tomatoes onto bread. Sprinkle evenly
wth Parmesan cheese, and place both sides onto a baking sheet. Broil
for approx 2 minutes, or until bread is crisp and cheese is melted.
Cut each side into 4 pieces.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 12g Fat (52.9%
calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 375mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0
Other Carbohydrates.
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*Note: Please forward this recipe post to as many people as you like. All I
ask is that you forward the entire message, and that you encourage the
recipient to subscribe. Thank you so much!
Kaylin
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Annette's Creations offers unique
handcrafted items that make your life easier.
The BEST
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www.annettescreations.com
From casserole dish carriers, cool
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Recipes from our wonderful Subscribers!
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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!
How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please
send your comments to me at
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Notice:
Use of subscriber email addresses is strictly forbidden for any use other
than to respond to recipes or requests which are posted here. Any harvesting or
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to us here at RF4RP, and the matter will be dealt with promptly. Parties who
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~ Subscriber Requests ~
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I am looking for a cream cheese dip that I've lost the recipe for.
All I remember it having in it was Cream Cheese, Salsa, Jalapeño
Peppers, Shredded Mexican Cheese, Cilantro, I think garlic, and I
think dill as well as some kind of other pepper. This dip was
amazing! I would love to find the recipe or another one similar to
it. Thanks everyone!
Jamie, Owasso, Ok
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Kaylin,
I am looking for pudding recipes. I recall there being recipes for
instant pudding in your postings. With the switch to a new system I have
lost all my saved material which included your previous news letters.
Could you please send me a recipe or direct me on how to locate a recipe
for instant pudding?
LeEllyn
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Does anyone have a recipe to make bath gel, bubble bath, or bath salts?
I would love to try making my own. Thanks in advance,
Prue
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For Heather who is looking for a nice light dish -
Here's a salad that gets rave reviews every time at my table:
Salad
Layer a platter with mixed lettuces and drizzle with ranch dressing,
then cover with more lettuce (this pre-dresses the salad but keeps
the color), top with California roll sushi that has been quartered
(this kind has no raw fish) and sprinkle with soy sauce, then add
chunked ripe avocado and sprinkle with cashews and finally chopped
cilantro or sliced green onion. Serve with toasted pita bread.
Barbara Nosek, Las Vegas
barbara@writesource.net
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Here is a recipe I have used for many years and our whole family
loves it.
Frozen Lemonade Pie
1 sm can of frozen lemonade – thawed
1 cn evaporated milk
Yellow food coloring
16 oz container Cool Whip – thawed
1 Graham Cracker Pie Crust
Mix the lemonade and evaporated milk together. Add food coloring to
make it a really bright yellow. Fold in the Cool Whip. Pour into pie
crust and freeze. You can substitute frozen limeade concentrate and
green food coloring for the lemonade and yellow food coloring. It is
a very light dessert especially good after a heavy dinner.
Jo Anne Hipple
jahipple@pie.midco.net
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A great casserole for eating throughout
the week is:
Chicken and Rice
In a long casserole, place in following order:
1 c. Uncle Ben's uncooked rice (NOT instant)
1 cut-up chicken or desired pieces
1 can. cream of whatever soup (original calls for c. of mushroom)
1 pkg. Lipton's Onion Soup mix
2 soup cans water
Bake at 350 deg. F until water absorbed and chicken cooked. About 1
hour.
Adrian
ady_sin@sbcglobal.net
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This MAY be the recipe that Gaye is seeking:
From www.cooks.com
SWEET RICE
2 c. long grain rice
6 c. water
1 tsp. salt
1/2 c. slivered almonds
1 tsp. sugar
Boil rice in salted water for 8-10 minutes. Drain. Spread on oven
tray and dry in low oven for 30 minutes. Toss with fork. Turn into
serving dish and toss lightly with almonds and sugar.
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
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(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
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