In this issue:

Wednesday's O.A.M.C. Recipe: *Easy Anything Muffins*
Requests & Replies from Subscribers:  Breakfast Pockets

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* Exported from MasterCook *

Easy Anything Muffins

Recipe By : Real Food for Real People
Serving Size : 18            Preparation Time :0:00
Categories : Breakfast                        Low-Carb
O.A.M.C.                       Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Almond Meal
2/3 cup Wheat Gluten
1/3 cup Flour
1/3 cup Whey Protein Powder -- Vanilla Flavor
2/3 cup Splenda
1 teaspoon Baking Powder
1 cup Half and Half
1/2 cup Water -- more or less
2 Eggs -- slightly beaten
1/4 cup Vegetable Oil
1 teaspoon Vanilla
1 teaspoon Flavoring of your choice -- banana, etc
2/3 cup Walnuts -- chopped
Blueberries, apples, dried cherries, slivered almonds, craisins, or
other additions as you like -- (optional)

Preheat oven to 375 degrees F. Prepare muffin tins with paper liners or non-stick cooking
spray- set aside. Mix together all ingredients in a large mixing bowl until well blended,
adding water as needed to adjust thickness of batter. Fill baking cups with batter, and
bake at 375 for 15-20 minutes. Serve hot or cold.

You may freeze these muffins individually in zip-baggies with the excess air removed to use
for breakfast or snacks, or store them in the refrigerator to use over a one week period.

*Whey Protein Powder may be purchased at your local health food store and at many drug
stores and grocery stores.

Copyright: "(c)2005 Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 163 Calories; 10g Fat (53.2% calories from fat); 14g
Protein; 6g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 59mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Fellow Foodies!

I need recipes for fruit salads. My new mother-in-law is coming to visit next month, and she
practically lives on these things. I have no idea how to make one, beyond the kind my mom
made with holiday dinners that had marshmallows in it- and I seriously doubt hers is the
type that I need here. Thanks!

Chantelle

Hi,

I want to make raspberry jam that goes in the freezer like my mom did. I can't ask her
though, because she is no longer with us. Does anyone have an idea how this is done? I
looked for recipes but they say to put it in jars and store it the normal way. Help!

Jen

Someone asked about casserole recipes earlier and I haven't seen many of those. I need them
too. Please help us out!

Jeany

~ Subscriber Responses ~
 

Dear Kaylin,

Reading today's issue, I certainly will try the idea of marinating a roast and freezing it.
For years, I made everything from scratch, but like the rest of the world, I have so little
time anymore that I try to find ways to get dinner on the table that are very quick and
still tasty. We stick to a strict food budget, and often I am able to pick up meats that are
reduced in price but need to be used immediately.

My last purchase was a pork roast that I cooked. We ate one meal as a roast. The second meal
was a pasta with a good jarred Alfredo Sauce, cut up pork, and broccoli added the last two
minutes to the boiling pasta water. A third meal was a pork stir-fry utilizing a frozen
oriental mix (they are passable, not as good as freshly chopped, just you have to really
stand there and stir fry them and catch them before all is much! We love using Iron Chef
Orange Ginger bottled sauce.

Another thing that worked well, though steak purists will blanch at this, was a package of
chuck eye steak. I grilled all of it, taking off all but two servings when the steak was
medium rare. I then sliced the medium rare, divided it into baggies and froze it. This
particular cut was so tender and delicious. The baggies of sliced steak became the base for
a stir fry, and a great chef's salad with bleu cheese. Here's where the steak purists will
blanch--I microwaved two servings of the steak just under a minute and it was juicy and fine
and still slightly pink. We like hot meat on our cold salads.

Another favorite of ours is to prepare a package of Italian sausages. On the weekend, or
when you get up in the morning, dump them in a skillet with water nearly to cover, and
simmer them for 15-20 minutes. Drain and let cool while you take your shower. Bag and
refrigerate. We have an indoor grill, so no need to get the outdoor grill going. Grill them
all while stir frying onions and peppers. Leftovers? Premade pizza crusts, such as Mama
Mia's, can be very lightly covered in Alfredo sauce (save the rest for pasta), slice up the
leftover sausage in thin coins, add some onion and mozzarella, any leftover stir fried
peppers/onions can be strewn over the pizzas--or use whatever fresh veggies you like that
are in the fridge. Another dinner that takes about 5 minutes to prepare.

Another trick I use is to always have two or three cold salads on hand, especially in the
summer. On the weekend I'll make a grain salad, a vegetable salad, and perhaps a potato
salad. We always have a Jell-O & fruit salad on hand, because it is about the only way I can
abide to eat fruit. Thus, side dishes are never a problem when you are hurried and harried.

Even at the last minute you can throw a warm potato salad together if you cut your new
potatoes into small pieces, and while they are cooking nuke some bacon in the microwave and
chop it. Add some chopped red onion, salt and pepper, and dress with a good vinaigrette and
serve warm. You can make this in about 10 minutes if you have the vinaigrette on hand. I
like to use Aunt Berta's vinaigrette from the first Silver Palate cookbook. Instead of
bacon, you can also slice leftover warmed Italian sausage in it. Another fast potato salad
is also from the Silver Palate: cooked new potatoes, chopped onion, cultured sour cream,
salt, pepper, dill. Best if made ahead, though.

Maybe it is the hurried pace of life in 2007, or maybe I'm just getting old and tired, but
we eat really well during the week, and literally no meal takes me more than 15-20 minutes.
Of course, we are two adults, and getting it together for a large family is more difficult.
Hope some of these ideas help.

Leann                 ksleann@wtciweb.com
 

Bonnie,

My daughter loves Breakfast Burritos. On the weekend we gather in the kitchen and assemble
them together. We lay out the tortillas on the counter (enough for 1 or 2 each morning per
person), and then we scramble a huge batch of eggs to divide among the tortillas. The rest
is up to what you have available in the fridge. You can add any combination of meat (bacon,
sausage, ham, leftover steak); cheese, sliced or shredded; and veggies (tomatoes, zucchini,
mushrooms, onions). Consider them omelets rolled in tortillas. All you have to do is
freeze them (I do it like berries, laid out on trays and then put them in Ziploc freezer
bags) and then heat in the microwave in the morning.

Another suggestion is to bake up a batch of biscuits (if you don't know how or prefer not to
make them from scratch, you can buy them frozen in the bread section of any grocery store
freezer aisles) and fill them with whatever you all prefer and then freeze them like the
burritos and heat them in the morning. Hope this helps,

Hollie in NC                    magickbear@gmail.com
 

This is for Bonnie who needed breakfast sandwiches for her school children-

My daughter would scramble a pound of sausage until it was done then add 10 or 12 eggs to it
and scrambled it all together. She put this in a covered dish in the refrigerator and at
breakfast time her children put some of the egg mixture on a tortilla and rolled it up and
put it in the microwave. You can add red and green peppers, onion, or hash brown potatoes
to the mixture when you cook it. I have also made pancakes and waffles and frozen them
between waxed paper so they can be taken out individually and microwaved or heated in a
toaster oven. You can make sausage biscuits or sausage and egg biscuits that can be frozen
and microwaved when needed. Hope this helps.

Karen                     tminchew@gt.rr.com
 

Things to freeze for breakfast for Bonnie:

Breakfast Pockets

2 packages Active Dry Yeast -- (1 1/2 Tbs.)
1/2 cup Warm Water -- 110-115 degrees
3/4 cup Evaporated Milk -- warm 110-115 degrees
1/2 cup Vegetable Oil
1/4 cup Sugar
1 large Egg
1 teaspoon Salt
3 1/2 cups Flour

Filling:
1 pound Sausage -- or bacon
1/2 cup Onion -- chopped
2 1/2 cups Hash Browns, frozen -- shredded, thawed
1/2 cup Mushroom pieces – drained
7 large Eggs -- lightly beaten
3 tablespoons Milk, skim
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 pinch Cayenne Pepper
3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2
cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead)
Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium
heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess
moisture/grease from mixture. Add the hash browns, eggs, milk and seasonings. Cook and stir
until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down,
then divide into 16 pieces. On a floured surface, roll each piece into a6 or 7-inch circle.
Top each with about 1/3 cup filling, then fold dough over filling and pinch the edges to
seal. Place on ungreased baking sheets. Bake at 350 degrees F for 15-20minutes or until
golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one
hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-
heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until
warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and
cook on high heat for 2 - 3 minutes or until warmed through.

Note: Any good 2 pound bread recipe made for a bread maker could be used to substitute in
this recipe if you prefer to make your dough in this manner. I have also used frozen bread
dough with good results. Enjoy!

Breakfast Burritos

Make scrambled eggs with cheese, sausage or bacon and a little salsa (optional depending on
tastes)
Medium flour tortillas

Fill tortillas and roll up for burritos. Wrap in sandwich bags or plastic wrap inside a zip
lock bag with the air sucked out.

To warm: Remove wrapping. Place on microwave safe plate and microwave 1 minute on each
side.. Depending on how fat your burritos are they make take a little less or a little more time.

Mary in Azusa                Tis1947@aol.com

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