In this issue:

Tuesday's Vegetarian Recipe: *Pea with Mint Pesto*
Requests & Replies from Subscribers:   Tomato Ketchup

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 *

Pea with Mint Pesto

Recipe By : Real Food for Real People
Serving Size : 4                Preparation Time :0:00
Categories : Pasta                   Side Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Penne Pasta -- or Ziti
2 cups Peas -- canned or frozen
1/2 cup Grated Parmesan Cheese
2 tablespoons Chopped Fresh Mint
1 tablespoon Chopped Fresh Chives
2 tablespoons Extra-Virgin Olive Oil
1 teaspoon Lemon Juice
1/2 cup Hot Water
Salt and Pepper -- to taste

Cook pasta according to package directions. If you are using frozen peas, heat
them briefly in the microwave before proceeding. Meanwhile, in a food processor
combine 1 1/2 cups of the peas, Parmesan, mint, chives, olive oil, and lemon
juice. Process until smooth (about 30 seconds). Taste, then season with salt
and pepper. Add the pesto and the remaining peas to the cooked pasta and toss to coat. The hot pasta will melt the cheese and make the pesto smoother. If you
prefer a "looser" sauce, add some of the hot water in the ingredient list .
Serve hot or room temperature.

Variations: To make this a main dish, add chunks of cooked chicken or grilled
shrimp. Feta cheese may be used in place of Parmesan if desired.

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

Per Serving (excluding unknown items): 587 Calories; 12g Fat (18.3% calories from fat); 23g Protein; 96g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 199mg Sodium.

Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : Pesto is not only a picky eater's dream food, but is also a way to add
flavor to pasta, poultry, meat, or seafood. Traditional pestos call for fresh
basil, Parmesan cheese, and pine nuts pureed with olive oil, salt & pepper. Try
making this with steamed or microwaved carrots, sweet potatoes, parsnips, or
spinach in place of the peas for a different twist. This is also a fun way to
encourage children to include those "icky" veggies in their diet.
 

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

Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I'm looking for a Kerr home canning book from way back in the 40's. It has a 15
-cent price on the front cover and it's 6x9, with 56 pages. The cover has 3 glass
jars and grapes. I hope some one can help me locate some. Thanks!

Carol Dillman
      

  
I used to have a wonderful and unique spicy chicken recipe that I can't find.
You floured and browned the parts, then cooked them in the oven or on top of the
stove for an hour with a bunch of other ingredients that included surprisingly
large amounts of white vinegar and black pepper. Does this ring a bell with anyone?

Molly in CT
       

I would like recipes for making Dilly Beans. Do you or your readers have this?

Sue
  

~ Subscriber Responses ~
 

 

Red�s Dry Spice Rub

1/2 cup Paprika
3 Tbsp. Cayenne Pepper
5 Tbsp. Black Pepper, freshly ground
1/3 cup Garlic Powder
1/3 cup Onion Powder
1/3 cup Salt
1 1/2 Tbsp. Oregano, dried
2 1/2 Tbsp. Thyme, dried

Combine all ingredients together in a one pint jar; shake to mix well. Label and
store in a cool, dry place for up to 6 months.

To use: Brush all sides of Beef Steak, Chicken or Pork with small amount of
vegetable oil. Sprinkle each side with Red�s Dry Spice Rub, pressing firmly into
steak with hands. Grill over medium heat (gas or charcoal grill is best) 20 - 30
minutes, or until done. (c)Kaylin White/Real Food for Real People    
Spice & Soup Mixes          http://www.realfood4realpeople.com/soup.htm    

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

Absolutely! Scones are really easy to make!

Tea Scones

6 Tablespoons softened butter
2 Cups flour
2 Tablespoons sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 cup raisins
1/2 cup milk
1 egg beaten

Cut margarine into dry ingredients, mix in raisins, Add milk and egg, mix
together until a dough forms. Gently knead 12-15 times. Cut the dough in 1/2.
form into two balls and flatten into a 6 inch circle. Cut each circle into 6-8
wedges. Place on an ungreased cookie sheet so they don't touch. Bake at 425* for
about 12-15 minutes or until golden brown. If you want them shiny, use and egg wash.

Enjoy!

Caryn                         c_quaker@yahoo.com
 

This is for Dallen who was looking for an easy way to make scones.

Cranberry Scones

1 3/4 c flour
1/4 c sugar
2 tsp baking powder
1/4 tsp salt
1 c dried cranberries
1 c heavy whipping cream

Preheat oven to 425F. Mix dry ingredients together. Stir in cranberries. Add
whipping cream, stirring just until soft dough forms. (If dough is too wet, add
extra flour, one tablespoon at at time.) On a floured surface, gently knead dough five
or six times. Place on greased cookie sheet and pat into eight-inch circle. Score
into eight wedges, and gently separate. Sprinkle top with sugar.
Bake for 15-20 minutes, or until golden brown. Serve warm. Makes 8 scones.

Mary F.                       mgfermin@bellsouth.net
 

This is for Sarah who wanted to make her own catsup.

Tomato Ketchup

�3 Tbsp celery seeds
�4 tsp whole cloves
�2 cinnamon sticks, broken into pieces
�1-1/2 tsp whole allspice
�3 cups cider vinegar
�24 lb tomatoes, cored and quartered (about 72 medium)
�3 cups chopped onions (about 4 medium)
�1 tsp cayenne pepper
�1-1/2 cups granulated sugar
�1/4 cup Ball� Simple Creations� Preserving & Pickling Salt
�7 (16 oz) pint glass preserving jars with lids and bands

1.) TIE celery seeds, cloves, cinnamon sticks and allspice in a square of
cheesecloth, creating a spice bag.
2.) COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil
over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.
3.) COMBINE tomatoes, onions and cayenne in a clean large stainless steel
saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and
boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables
are soft and mixture begins to thicken, about 30 minutes.
4.) TRANSFER mixture, working in batches, to a sieve placed over a glass or
stainless steel bowl and press with the back of a spoon to extract all the
liquid. This can also be done using a food mill. Discard solids.
5.) RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium
heat, stirring occasionally. Reduce heat and boil gently, stirring frequently,
until volume is reduced by half and mixture is almost the consistency of
commercial ketchup, about 45 minutes.
6.) PREPARE boiling water canner. Heat jars and lids in simmering water until
ready for use. Do not boil. Set bands aside.
7.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air
bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for
altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should
not flex up and down when center is pressed.

pkift12@windstream.net
  

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.