Real Food for Real People Recipe Email Magazine FREE recipes to your email!    Volume 11, Issue 060, July 02, 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: Thursday's Diabetic Recipe: *Hungarian Chicken Paprikash* Requests & Replies from Subscribers:   Peanut Butter Cookies 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.       Bread Maker Mixes 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

And Here Is Today's Recipe!  * Exported from MasterCook * Hungarian Chicken Paprikash Recipe By : Real Food for Real People Serving Size : 8               Preparation Time :0:00 Categories : Chicken                    Diabetic Low Carb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Chopped Onion 1/4 cup Butter 3 pounds Chicken Pieces 2 tablespoons Paprika 1 teaspoon Salt 1/2 teaspoon Black Pepper 1 1/2 cups Hot Water 2 tablespoons Cornstarch 8 ounces Sour Cream In a large skillet, sauté onion in butter until tender. Sprinkle the chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake at 350 degrees F for 90 minutes or until chicken juices run clear. Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually add to pan juices with onion. Bring to a boil over medium heat; cook and stir for two minutes or until thickened. Remove from heat and stir in sour cream. Serve with chicken as desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 29g Fat (70.0% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 134mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat.

*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.       All Purpose Mix & More All Purpose baking mix can be used for a variety of different items, similar to the 'Bisquick' brand baking mix sold in stores.  By making your own mix, you can not only save money, but control the ingredients used in your family's foods.  Eliminate the need to purchase costly mixes for many recipes! Get your free sample All Purpose Mix recipes now by visiting us at: www.realfood4realpeople.com/mixes.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@... 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 ~

I just had the most delicious cheddar potato soup at Perkins Restaurant. Does anyone have their recipe? Susan~ Ohio        My grandmother used to make homemade chili sauce out of fresh tomatoes, green peppers, onions, vinegar, sugar and spices. I was wondering if anyone had this complete recipe? JCORBIT      Kaylin, I would like to know if you have a good tried and true recipe for broccoli cheese soup?  The little lunch spot that made this just closed and I am craving it!  Help! Lonnie

~ Subscriber Responses ~

Here is a recipe that Brenda might be looking for. They make the best peanut butter cookies. Peanut Butter Cookies Cream until light and fluffy: 1/2 c. shortening 1/2 c. peanut butter 1/2 c. brown sugar 1/2 c. honey 1 egg Sift together three times and add to creamed mixture: 1 1/4 c. sifted whole wheat flour 1/2 t. baking powder 3/4 t. baking soda 1/4 t. salt Chill dough at least 1 hour. Roll into balls the size of a walnut. Place 3" apart on greased baking sheet. Flatten cookie with a fork dipped in flour. Bake at 350° for 8 to 10 minutes until set, not hard. I double the recipe without any problems. Do not over bake. They will stay soft and chewy. Shirley, formerly from western KS, now living in AR.                                hamiltonshirley@...     Re: Whipping Cream I was asked by SWMBO to whip some cream for a strawberry dessert that we were going to have. Now, I know how to whip cream, yes, even by hand, but I checked a couple of the books on the five foot recipe book shelf and read that one gets better results with sweetened whipped cream if you use icing sugar instead of granulated. So, I tried it and, boy, does it ever work well. Be sure to chill the bowl and beater beforehand. We had some left over whipped cream and it was still usable several days later (refrigerated of course). Jack Poulter On an Island in the Pacific                              jpoulter@...     PM Baker asked for a clone for Hamburger Helper. This is a pretty good one and and you could adjust the seasoning to your liking. Hamburger Helper Clone Seasoning mix: 1- 1/2 cups nonfat dry milk 1 cup corn starch 1/4 cup beef bouillon powder ( low sodium maybe) 2 Tablespoons onion powder 1/4 cup dried onion flakes 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon black pepper 2 Tablespoons dried parsley 1 Tablespoon garlic powder The seasoning ingredients can be mixed together ahead of time and stored in an air tight container. The seasoning mix is used as a base for the following dinners. You can probably get about for meals from the mix. Changing the shape of your pasta, your choice of cheese and maybe using ground chicken or turkey, gives you a different meal. For Cheese burger Macaroni use: 1 pound ground beef, browned with fat drained 1 cup water 1 cup uncooked macaroni 1/2 cup seasoning mix 1 cup grated cheddar cheese Combine all except cheese, and simmer about 20 minutes, or until macaroni is cooked. Add cheese and let melt. Stir so cheese is well blended Each recipe makes about 4 servings. Southern Lou                  lou32725@...     RICE PUDDING (never fail) 1 cup rice 2 1/2 quarts water 1/2 tsp salt Put in a large pot and cook 25 minutes. Drain and wash rice in cold water. Shake until dry. Put back in large pot and add: 1 quart milk plus one cup evaporated milk 1 cup sugar 2 large/3 small eggs 2 tbsp. cornstarch Beat the above ingredients until blended well. Heat milk and rice mixture until warm, not hot. While stirring, add the egg and sugar liquid to the the warm milk. Cook until thick, stirring constantly. Add vanilla to taste. Top with cinnamon. Refrigerate. Patty                                  pkift12@...

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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.