The R/F Cookbook

[Baron Doune]

A very simple desert that feeds a crowd.  You'll be amazed how good this tastes.

Peach Cobbler

1 can sliced peaches (2 1/2 can/large can)
1 pkg yellow or butter brickle cake mix.
1 stick butter

Put peaches, juice and all into a 9 x 13 x 2 inch pan.

Sprinkle cake mix over the peaches.

Melt stick of butter and pour over the cake mix.

Bake at 350 degrees for 35 - 40 minutes.

Serve warm with a scoop of ice cream.

[Welsh Wench]

       OLIVE OIL FOR DIPPING 

I discovered this in France.

Take one bottle of olive oil and put as many whole red chili peppers as you can cram into it. You may have to pour some of the oil out.
Let it marinate. And marinate. And marinate.

It gets exceptionally HOT.
Mine has been brewing since February 2002. I just keep adding more oil to it. 

[Lady Amy of York]

A very simple desert that feeds a crowd.  You'll be amazed how good this tastes.

Peach Cobbler

1 can sliced peaches (2 1/2 can/large can)
1 pkg yellow or butter brickle cake mix.
1 stick butter

Put peaches, juice and all into a 9 x 13 x 2 inch pan.

Sprinkle cake mix over the peaches.

Melt stick of butter and pour over the cake mix.

Bake at 350 degrees for 35 - 40 minutes.

Serve warm with a scoop of ice cream.

Oh does that sound  good  !  Butter Brickle cake mix.  i love Butter Brickle !
Baron, where did you find  the  Butter Brickle  cake mix  if  I  may ask ?

[Baroness Doune]

The original recipe was with Butter Brickle cake mix.  I haven't been able to find it in decades.  That's why the yellow cake mix is mentioned as a substitute.

[jinx]

"This Isn't Pizza!" Veggie Pizza

Ingredients:

1 can crescent rolls
1-8 oz block cream cheese
1/2 cup sour cream (more to make the ranch less strong, to taste)
1 packet powdered Hidden Valley Ranch dip and dressing mix
1-8 oz bag shredded cheddar cheese
your favourite raw veggies, cut into small chunks or slices. (I like to use tomato, broccoli, bell peppers, and cucumbers)

Directions:
Open crescent rolls and spread out on a cookie sheet lightly coated with non-stick cooking spray (I prefer the Olive Oil spray, it's wonderful and doesn't have that weird chemical taste) to form a crust.  You will need to pinch the triangles together.  Bake according to package directions until lightly golden brown.  Remove from oven and place in fridge or freezer until totally cooled.  While this bakes, allow cream cheese to soften at room temperature.

While the crust cools, combine cream cheese, sour cream, and Ranch mix in a medium bowl.  It is best to mash the cream cheese a bit with a fork, then use a hand-mixer to blend all the ingredients until smooth.  Keep this at room temperature until crust has cooled.

Remove crust from fridge/freezer, and evenly spread the Ranch mixture onto it (IMPORTANT! The crust MUST be totally cooled, or the Ranch mixture will melt and be yucky!)  Sprinkle as desired with cheddar cheese, then add your veggies (you'll have to press them down a bit, or they'll fall off O.o), and it's all done!  Cover leftovers and keep in the fridge.  It serves 2-4 people as a meal, but it's -very- easy to double the recipe.

I use reduced fat or fat free crescent rolls, cream cheese, sour cream, and cheddar for this, and it tastes just as good as using the full-fat variety, so you can make it even better on your waistline that way.  It's a wonderful, light meal on a hot summer day, or a good holiday appetizer/side dish.  ^.^

[Baron Doune]

Spinach/Dill Dip

16 oz Sour Cream
1 cup Mayo
1 Knorr's Dry Vegetable Soup Mix
1 frozen package Chopped Spinach (Thawed and drained)
1/3 cup chopped onion
1 TBLS Dried Dill Weed

Mix them all up and refrigerate overnight.

Cubed Sourdough bread for dipping.

The bowl will be licked clean.

[Taffy Saltwater]

Zaatar bread

From your local Mediterranean grocer, buy pita bread, olive oil, and Jordanian Zaatar (a mixture of dried herbs).

Brush the top of a pita loaf w/a goodish amount of olive oil and give a generous sprinkle of zaatar, pop into a hot oven until crispy.  Slice into wedges w/a pizza cutter.

Or you could buy a ball of raw dough from a pizzeria and make it fresh - to die for.

Cucumber yogurt salad

Peel and grate a nice cucumber or two into a colander, squeeze out excess fluid, and add to a large container of plain yoghurt.  Add chopped mint, walnuts, and sea salt and chill.  Delicious & cooling.

[Baron Doune]

Ya know...what I really could use is a really good goulash recipe.  Mine never comes out right.

[DonaCatalina]

This is an easy and unique side dish that goes well with any type of pork.


3 medium Roma apples sliced into discs
2 tablespoons olive oil
3 tablespoons butter
1/4 medium sweet yellow onion minced
1 cup sliced mushrooms


saute the onion in oliove oil on low heat until the onion is translucent. Add the butter and just as soon as it is melted, add the apples and mushrooms. Continue sauteing for about 5 minutes, turning almost continuously.
Makes 4-5 servings.

serve warm.

[verymerryseamstress]

I know it doesn't sound all that appetizing, but this is, hands-down, one of the best-tasting meals I've ever eaten. I have yet to find anyone who doesn't LOVE this. It's terribly unhealthy, but SO worth the extra calories and artery-clogging ingredients. Don't try this unless you're prepared to become a tomato pie addict!

Now that tomatoes are ripe on the vine, I thought you'd be want some recipes to use up those extra 'maters. We make ten of these at a time and freeze them to eat all winter long. ENJOY!

Tomato Pie
1 1/4 cup flour
2 Teaspoons of baking powder
1/4 Teaspoon of crushed basil
1/2 Teaspoon of salt
1/2 Cup of solid shortening (I use butter Crisco)
1/2 Cup Sour Cream
5 large tomatoes peeled and sliced
3/4 - 1 cup of mayo
1 Tablespoon of chopped onions
1 Cup shredded white cheddar cheese (I think I'm a little more generous)
1/2 pound of Bacon fried and patted and cut into pieces


Combine flour, baking powder, salt and basil. Add in shortening. I use a pastry cutter and cut till it crumbly. Add sour cream and mix until dough is moist enough to hold together. Spread or pat dough into greased 9" pie pan (along bottom and sides) to form a crust. Place the sliced tomatoes on the crust. Sprinkle with salt and pepper. Put the bacon on top. Combine mayonnaise, cheese, onion and spoon over top. Spread to cover the tomatoes/bacon.


Bake at 355 degrees for 30-35 minutes until golden brown.

[anne of oaktower]

Hmmm....I may just have to give this a try.  When you freeze them, do you bake them first, then reheat as desired, or do you freeze them unbaked?

[Marietta Graziella]

This sounds uber yummy!   

A thought, though... shouldn't it be in with the recipe thread?

[verymerryseamstress]

Awwww, how did I miss the recipe thread??  I looked for one and didn't see it.  (Granted, I frequently look for things that are right in front of me and miss them)  My apologies!

Oaktower:  I don't bake them before freezing.  I assemble them, wrap in foil and freeze.  When I'm ready to bake it, I just pull off the foil and bake a bit longer. 

[Lady Christina de Pond]

Yeeeaaaa!!!!!! I've been wanting this recipe for a while one of my friends had it at thier wedding last year and well the bride was suposed to tell me the recipe when she got back but she didn't and i haven't seen them here of late

[Lady Renee Buchanan]

Gee, Heather, you surprised me!  When I saw the title, I thought you meant pizza!

As a former New Jersey gal, we called pizza "tomato pie."  And you being from New York, I figured you might call it the same thing.  So I thought you were giving a recipe for pizza.

Anyway, it does sound yummy.  I don't eat red meat, but I would substitute turkey bacon for it -- not that it would be any healthier by a long shot!