Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 142, August 9, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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And Here Is Today's Recipe!

* Exported from MasterCook *

Mexican Lasagna

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Black Beans, canned -- rinsed & drained
14 ounces Tomatoes, canned -- diced or stewed
4 ounces Green Chiles -- canned- chopped
2 cups Corn, frozen -- thawed
2 medium Scallions -- minced
1/2 teaspoon Cumin Powder
1/2 teaspoon Oregano -- dried
8 medium Corn Tortillas
1 1/2 cups Monterey Jack Cheese -- grated (optional)
2/3 cup Sour Cream -- (optional)

Preheat oven to 400 degrees F. Combine first 7 ingredients in a mixing bowl.
Mix thoroughly. Lightly oil a wide 2-quart casserole dish and layer as follows: 4
tortillas, overlapping each other, half the bean mixture, half the cheese. Repeat
the layers. Bake for 12 to 15 minutes or until the cheese is bubbly. Let stand for
a minute or two, the cut into square and serve. Top each serving, if desired, with a
small scoop of sour cream.


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

Per Serving (excluding unknown items): 367 Calories; 16g Fat (37.7% calories
from fat); 16g Protein; 43g Carbohydrate; 8g Dietary Fiber; 36mg Cholesterol;
553mg Sodium.

Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2
1/2 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

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Recipes from our wonderful Subscribers!

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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!

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Dear Kaylin,

My grandchildren will be visiting for the summer and I was wondering if any of your readers ever cooked Grits in their Rice Cookies. If this is possible, it would be not only a time saver but also a life saver. Thanks,

Dorothy

Hi,

If there is one thing I have is freezer space and want to try OAMC. If anyone has any good recipes for cubed chicken. I have tried but came out with flavorless cubed chicken. Thanks.

Diane

I am looking for recipes for chopped salads! Thank you!

Brian Hennigan

Someone wrote in looking for a Banana Split Cake recipe. This is one that I have
and everyone loves it.

Banana Split Cake

1st Layer-
2 cups crushed gram crackers
2/3 cups melted Butter
Mix and press into pan

2nd Layer-
2 sticks soft butter
2 eggs
2 cups powdered sugar
1 tsp. vanilla
Beat until firm. Pour over gram cracker crust.

3rd Layer- 3 large Bananas which have been dipped into pineapple juice

4th Layer- 1 can crushed pineapple well drained (16 oz)

5th Layer- 1 large container of whipped cream

6th Layer- Sprinkle with chopped nuts and cherries

Chill for 8 hours and Enjoy!

TJMAYES@aol.com

This is a recipe from Linda Zaworski for rdgriffith that I just got and it looks pretty
good. Thanks Linda!

Exported from Linda Zaworski's MasterCook *

TWINKIE CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Hostess Twinkie cakes
4 bananas
1 sm. box vanilla instant pudding
1 lg. can crushed pineapple
1 Cool Whip topping -- (8 oz.)

Slice Twinkie cakes in half. Place in a 10"x12" dish. Next layer the bananas
(sliced). Mix pudding according to directions on box and spread over banana
layer. Drain the pineapple and layer on top of pudding. Cover with Cool Whip and
refrigerate

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

Per Serving (excluding unknown items): 97 Calories; trace Fat (3.4% calories from
fat); 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg
Sodium. Exchanges: 1 1/2 Fruit.

Kellie Fegan            kelliejelly2000@gmail.com

Banana Split Cake

2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (3 medium)
1/2 cup buttermilk or sour milk*
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 cups sweetened whipped cream** or 6-ounces frozen whipped dessert topping,
thawed
1 cup sliced fresh strawberries
1 8-1/4-ounce can crushed pineapple, well drained
1 11- to 12-ounce jar fudge ice-cream topping
1/2 cup chopped peanuts

For cake, grease and flour two 9x1-1/2-inch round baking pans; set aside. In a
large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add
banana, buttermilk or sour milk, shortening, eggs, and vanilla. Beat with an
electric mixer on low speed until combined. Beat on medium speed for 3 minutes.
Pour into prepared pans. Bake in a 350 degree F oven for 30 minutes or until a
wooden toothpick inserted near center comes out clean. Cool on wire racks 10
minutes. Remove from pans and cool completely on racks.

For fillings, divide whipped cream or dessert topping in half. Fold berries into half of
the whipped cream. Fold drained pineapple into the other half of the whipped
cream. In a small saucepan heat and stir fudge ice-cream topping over low heat
just until warm (not hot).

To assemble, using a serrated knife, split each cake layer in half horizontally.
Place bottom of one split layer on a serving plate. Top with the strawberry-cream
mixture, spreading to edge of the cake layer. Place another split cake layer atop.
Spread with half of the warm fudge topping, letting it drizzle down the sides.
Sprinkle with half of the nuts. Top with another split cake layer. Spread with the
pineapple-cream mixture. Top with remaining split cake layer. Spread remaining
warm fudge topping atop cake, letting some of it drip down the sides of the cake.
Sprinkle top of the cake with the remaining chopped nuts. Serve immediately or
cover loosely with plastic wrap, placing a few toothpicks in top of the cake so the
wrap doesn't stick to the topping, and chill for up to 2 hours. Before serving,
remove, and discard toothpicks, if used, and garnish with banana slices, if
desired. Makes 12 servings.

**Note: To make 1/2 cup sour milk, combine 1/2 cup milk with 1-1/2 teaspoons
lemon juice or vinegar and let stand for 5 minutes before using.

**Note: For 2 cups sweetened whipped cream, in a chilled mixing bowl combine 1
cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of an
electric mixer on low to medium speed just until soft peaks form (tips curl). Do not
overbeat.

Nutritional facts per serving:
calories: 509, total fat: 25g, saturated fat: 11g, cholesterol: 63mg, sodium: 230mg,
carbohydrate: 68g, fiber: 2g, protein: 8g, vitamin A: 12%, vitamin C: 16%, calcium:
7%, iron: 2%

MaryAnne Garcia         mag1950@pacbell.net

When my niece was in college one Christmas I made her Friendship Soup Mix. She and her room mates love it and she requested it and any other 'easy' soups. These are mostly in 24 oz jars but zip lock bags work equally well. Be sure to attach directions.

Friendship Soup Mix

1/2 C. Dry Split Peas (I like yellow)
1/3 C. Beef Bouillon Granules or 16 cubes
1/4 C. Pearl Barley
1/3 C. Dry Lentils (red are nicer)
1/4 C. Dried minced Onion
2 Tbls.. Italian Seasoning
1/2 C. Uncooked Long Grain Rice
1/2 C. Alphabet macaroni or other small macaroni
2 snack sized Ziploc baggies

Additional Ingredients
1 lb. Ground Beef
3 qt. Water
1 Can 28 oz. diced tomatoes Or 2 14.5 oz cans

Preparation Instructions
In a 1 1/2 pint jar, (24 ounces) put bouillon and small macaroni in separate snack sized zip lock bags. Layer the remaining ingredients in the order listed. Place bouillon cubes and macaroni in bags on top. Seal tightly. Yield 1 batch.

Bouillon cubes and macaroni should be placed in small Ziploc baggies in top of jar to make removal easier.

To prepare soup, carefully remove macaroni and bouillon from the top of the jar and set aside. In a large saucepan, or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add reserved macaroni and bouillon, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender. Yields 4 quarts.  Freezes well. Can be served with warm rolls, salad and simple dessert for a meal with friends.

Italian Pasta And Bean Soup Mix

1/2 Cup dried pinto beans
1/2 Cup dried pink beans
1/2 Cup dried kidney beans
1 Cup small egg pasta bows
1 Tablespoon dried parsley
1 tsp instant chicken broth -- granules or 1 cube
1 Teaspoon dried rosemary
1 Teaspoon dried basil
1/2Teaspoon dried minced garlic
1/4 Teaspoon crushed red pepper

Place beans into a 3 1/2 cup jar (layer or mix altogether) with a tight-fitting lid.  Place pasta in a zip-loc baggie and place on top of the beans. Mix remaining ingredients in a small bowl and place in a small Ziploc baggie. Attach the following recipe:

NOTE: You can also use 1 1/2 cups of one kind of bean or 3/4 cup of 2 different kinds of beans.

Italian Pasta and Bean Soup Mix

Additional Ingredients:
1 can (28 ounce) crushed tomatoes
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 cup coarsely chopped onions
1 teaspoon salt

Rinse and pick over beans. Place into a 5-quart Dutch oven with 3 cups water. Cover, bring to a boil and boil 2 minutes. Remove from heat, cover and let soak for 1 hour. Drain. Add 8 cups water. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until beans are tender-firm. Add , 1 can (28-ounces) crushed tomatoes, seasoning packet and 1 cup each coarsely chopped carrot, celery and onion Uncover, increase heat to medium-low and boil gently for 35 minutes, stirring until soup has thickened slightly. Stir in pasta and salt, increase heat to medium and cook 10 minutes longer or until pasta is tender. Contributor: Judy Garrison

Country Soup in a Jar

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
2 Tbs dried minced onion
2 Tbs dried parsley
2 tsp salt
1/2 tsp lemon pepper
2 Tbs beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni

In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, lemon pepper, and the alphabet pasta. Fill the rest of the jar with the twist macaroni. In a separate baggie place salt, bouillon and alphabet pasta. Use a baggie to hold the macaroni

Seal and attach a gift card. The gift card should read:
Add contents of jar (except the macaroni and seasonings) to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional).  Over medium low heat, cover and simmer about 45 minutes, or until split peas, lentils and vegetables are tender. Add 2 cups chopped tomatoes, the seasonings in the baggie and the macaroni and simmer an additional 15 minutes.

Potato Soup Mix

1 ¾ cup instant mashed potatoes
1 ½ cup nonfat dry milk
1 ½ tablespoons Chicken bouillon granules
2 teaspoons dried Minced Green Onion
1½ teaspoons season salt
1 teaspoon dried Parsley
¼ teaspoon dried whole thyme
¼ teaspoon ground White pepper

Combine all ingredients, mixing well.

To make soup:
Shake container to make sure ingredients are well mixed. Place ¼ cup mix into 1 cup boiling water. Stir well. This is great comfort food.

These were all soups that my niece liked and asked for again, and eventually asked for the recipes.

Mary               D_bnight@yahoo.com

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