In this issue:

Tuesday's Vegetarian Recipe: *Confetti Salad*
Requests & Replies from Subscribers:   Savory Grilled Vegetables

To print or save the the ezine OFF-line please click here

Did someone forward this to you? Get your free subscription here:
send e-mail to RealFood4RealPeople-subscribe@yahoogroups.com

*Website directory, unsubscribe & address change instructions are included at the bottom of each issue

Please support/visit our sponsors- they make this service possible.
 

* Exported from MasterCook *

Confetti Salad

Recipe By : Real Food for Real People
Serving Size : 6     Preparation Time :0:00
Categories : Salad                 Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/4 cup Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Minced Garlic
2 teaspoons Dijon Mustard
1/2 teaspoon Black Pepper
1 tablespoon Lime Juice

Salad:
1 pound Mixed Salad Greens
1 medium Avocado -- cubed
1 cup Black Beans -- cooked and rinsed
1/2 cup Corn Kernels -- cooked
1/2 cup Papaya -- chopped or sliced

Combine dressing ingredients in a small bowl and mix well. Refrigerate. Place
prepared salad greens, avocado, black beans, corn kernels, and papaya in a salad
bowl. Pour dressing over salad and serve.


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

Per Serving (excluding unknown items): 275 Calories; 15g Fat (46.5% calories from
fat); 9g Protein; 29g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 224mg
Sodium.

Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates.
 

Please support/visit our sponsors- they make this service possible.
 

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Hi Kaylin!

We are already planning our 4th of July family picnic, and last year I took a
great side dish, and I can't find the recipe. It was for a warm potato salad that
was wrapped in phyllo dough. I believe it had onion and bacon in it, but my
memory is failing me. If anyone has this recipe, I would greatly appreciate it!
Thanks for your wonderful e-zine! It's the only one I read faithfully! Thanks,

Kelly R. in Washington, PA
  

  
Hello.

I love getting such great recipes from you! I am writing in to request a
seasoning that is used at a local pizza place (Paul’s Pizza). It is their
seasoning that they sprinkle on the outsides of the pizza around the crust. I
love this and have tried to copy it, but I didn’t write anything down to do it
again. I was just hoping someone who might work there, or someone who knows of
this seasoning might be able to let me know. Thanks.

Teresa
   

I would love to know how to grow herbs, harvest them and use them. I've only
used dried herbs. Thanks.

Liz in MO
  

~ Subscriber Responses ~
 

 
This is for Ariel. These are WON-DER-FUL!

Chocolate Candy Cookies

2/3 c. butter (or Smart Balance)
3/4 c. sugar
3/4 c. brown sugar
2 eggs, beaten
1/2 t. salt
1 t. soda
2 1/2 c. white Wheat flour
1 pkg. Butter Pecan Treasures, cut in 4 or 6 pieces
1 1/2 c. pecans, large chopped

Cream butter and sugars. Add eggs and mix. Add dry ingredients and mix well.
Add nuts and chocolate. Stir until well combined. Bake at 350 degrees F. for 10
to 12 minutes.

Christine Brown                     cbmahalo@hotmail.com 
 

Sweet Potatoes for Sue:

You bake a sweet potato just like you do a regular potato. Scrub the skin, poke a
few holes in it if you are microwaving it and bake until soft. Depending on the
size this can take anywhere from 4 to 10 minutes in the microwave and 40 minutes
to about 1 hour 15 minutes in a 350 degree oven. Split open, sprinkle with
cinnamon and top with butter and/or sour cream as desired. Sweet potatoes have a
lot of nutritional value. I usually put a potato nail in sweet potatoes if baking
them in the oven. Sweet potatoes plain are also a good vegetable for infants and
small children.

Mary in Azusa                        Tis1947@aol.com
 

Re: Sun Dried Tomatoes for Carolyn

3 Cheese Dip

1- 8oz. cream cheese
1- small block pepper jack cheese (cubed)
1/2 c. sun dried tomatoes
1/2 c. grated parmesan cheese
2- small packs salad shrimp (thawed)
chopped tomatoes for garnish (optional)

Put all ingredients into medium pan and cook on medium heat until all the cheeses
are melted. Top with chopped tomatoes if desired.
This is a very quick delicious dip! I serve it with bite size pieces of ciabatta
bread.

Kim                       Mlibu97@aol.com
 

For Torri

SAVORY GRILLED VEGETABLES

This is such an easy and delicious way to prepare vegetables. Try it!
You’ll wonder why you don’t grill vegetables more often.

2 tbsp (25 mL) Worcestershire sauce
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) balsamic or red wine vinegar
3/4 tsp (3 mL) freshly ground pepper
2 tbsp (25 mL) soy sauce
8 cups (2 L) assorted
vegetables, cut into chunks

To prepare marinade, combine all ingredients except vegetables in a heavy zip-
lock plastic bag. Add vegetables and squeeze bag to coat vegetables with
marinade; seal bag. Let stand for 15 minutes. Remove vegetables from marinade;
discard marinade. Grill vegetables in a grill wok or on a grill topper over
medium heat on natural gas barbecue, stirring occasionally, for 10 - 15 minutes
or until tender. Serves 6 - 8.

Cook’s Note: Any combination of vegetables such as zucchini, onions, mushrooms or
bell peppers may be used in this recipe

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

Please support/visit our sponsors- they make this service possible.
 

Real Food for Real People Directory
 

(C)1994-2008, 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 collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.