Real Food for Real People Recipe Email Magazine FREE recipes to your email!    Volume 11, Issue 053, June 22, 2009         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"

In this issue: Monday's Recipe: *Hot Chicken Salad* Requests & Replies from Subscribers:   Super Easy Cobbler 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 Send this page to a friend! Friends Email: Your Email:

Please support/visit our sponsors- they make this service possible.       Are you tired of the same old store-bought cake mixes?  Do you know you can make your own cake mixes to store for your own use, or to give as gifts? Make them with your children!  Make them as fund raisers!  Keep a few on hand for quick baking & gift giving needs!  With these one of a kind recipes, you will not only save money, but will take back control of the ingredients used in your mix recipes.  Get your free sample recipes at: www.realfood4realpeople.com/cakemixes.htm

And Here Is Today's Recipe!    * Exported from MasterCook * Hot Chicken Salad Recipe By : Real Food for Real People Serving Size : 8                   Preparation Time :0:00 Categories : Chicken                         Main Dish Thrifty Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Macaroni, cooked, spiral 16 ounces KRAFT Creamy Italian Dressing -- (1 bottle) 2 1/2 pounds Cooked Chicken Breast Halves -- chopped Cook macaroni according to package directions, drain and rinse. Add Italian Dressing and cooked Chicken, and mix well. Heat in large Dutch oven on stove top over low for 10 minutes before serving. Serve hot as a main dish. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 604 Calories; 31g Fat (45.5% calories from fat); 41g Protein; 42g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 555mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 Lean Meat.

*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

Please support/visit our sponsors- they make this service possible.      Getting 'Back to Basics'? Dust off your breadmaker while tweaking that family budget!  This collection tells you how to make your own mixes without special flour, special yeast, or buying expensive ready-made mixes.  Imagine your family's reaction tomorrow morning when they wake up to the comforting aroma of the bread you prepared to bake before you went to bed (with the help of your trusty timed baking cycle)...  what a way to start the day off!  Get free sample recipes at: http://www.realfood4realpeople.com/bread.html

Recipes from our wonderful Subscribers!

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 recipes@realfood4realpeople.com 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 spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.   ~ Subscriber Requests ~

Can leftover canned pork and beans be successfully frozen? Karen Justice       Back in the 1940's I used to prepare a recipe using cut up veal and served it with rice. I recently purchased a package of cut up veal and it brought back memories of that recipe. I would like to try making that again, but I can't remember the recipe. If anyone has any idea what I am talking about, would you please share the recipe with me. EmileW948     Can you make your own baby formula?   My friend's husband recently lost his job, and formula is so expensive, I was hoping maybe I could help her out by making it for her, or at least finding her a recipe.  Thanks for any help. Shannon

~ Subscriber Responses ~

This is for Katy who requested the ham casserole recipe. From Taste of Home's sister publication, Quick Cooking. Just a note, Katy if you go to the site and plug in the ingredients, the site will pull up recipes matching them. It's a quicker way than sifting through multiple magazines, that's for sure Mary Beth                              mbguba@gmail.com Pineapple Ham Casserole SERVINGS: 6 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 10 min. Bake: 40 min. 1 can (20 ounces) pineapple tidbits 1/2 cup mayonnaise 1 teaspoon salt 1 teaspoon prepared mustard 1/4 teaspoon pepper 3 cups cooked rice 2 cups cubed fully cooked ham 1 cup chopped green pepper 1-1/2 cups (6 ounces) shredded Swiss cheese, divided 1/3 cup chopped onion Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in the rice, ham, green pepper, 1 cup of Swiss cheese, onion and pineapple. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted. Yield: 6 servings.     Super Easy Cobbler 1 cup flour 1 cup sugar 1 cup milk 1/2 cup butter 1 tsp. baking powder 1 can fruit pie filling (any kind of fruit) Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. In large bowl, combine flour, sugar, milk, butter and baking powder; mix well. Pour mixture into baking dish and spread evenly. Pour fruit pie filling over top and bake for 30 minutes or until top is brown and almost crisp. Patty                              pkift12@windstream.net      PEANUT BUTTER PIE (This is delicious) 1 8 oz. pkg. cream cheese 1 1/2 cups confectioners sugar 1 16 oz. Cool Whip 1 1/2 cups peanut butter (choice of creamy or crunchy) 1/2 -1 tsp. vanilla Mix well in mixer. Pour into large graham cracker or chocolate pie crust. Chill in refrigerator. Chocolate Sauce 1/2 cup Semi-sweet chocolate chips 3-4 tbsp. sugar 1 tbsp butter Heat over low heat until melted. Cool and spread over pie. This pie can be frozen and served later. Allow to thaw before serving. Mary Walter                              walterm@vnet.net     Honey Mustard Marinade by luckychelle "This is the simplest marinade. No mess, no fuss; a small child could make it. I usually use with chicken or pork chops. This makes enough for two breasts or chops, but the quantities can easily be scaled up or down as desired." 35 min | 5 min prep 2 tablespoons Dijon mustard 2 tablespoons clear honey 1 tablespoon soy sauce 1. Mix all the ingredients together until they form a runny paste. 2. Score the chicken or chops and place to soak in the in marinade in Tupperware or a covered bowl for at least 30 minutes. 3. Place the meat on a baking tray and pour any excess marinade over the top. 4. Place in the oven a bake until the meat is cooked to your taste. Jack Poulter On an Island in the Pacific                                jpoulter@islandnet.com

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More Bread Maker Mixes in Jars This second collection of bread maker mix recipes contains so much more than just recipes for bread.  In the pages of this book, you will find alternatives to many standard bread recipe ingredients, as well as many unique recipes to add to your current collection.   Don't own a bread maker? No Problem!  This book contains instructions for converting bread maker recipes for standard baking!  Want to use your standard recipes in your bread maker?  This collection contains this information as well!  See this innovative collection now at: http://www.realfood4realpeople.com/2bread.html   Real Food for Real People FREE ezine needs your help!  We can continue to offer our free daily ezine only with help from people like you.  Please make your donation, in appreciation for the free recipes, assistance and entertainment you get with your free issues of RF4RP.         Simply click on the link below to show your support.    Thank you! http://www.realfood4realpeople.com/donate.htm

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(C)1994-2009, 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.