Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 155, August 26, 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 *

Taco Lasagna

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dish
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Lasagna Noodles -- uncooked
3/4 pound Lean Ground Beef
1/2 cup Onions -- chopped
1/4 cup Green Bell Peppers -- chopped
16 ounces Taco Sauce
1/2 cup Water
4 ounces Green Chili Pepper -- Mild - chopped
1/4 teaspoon Dried Basil
2 cups Lettuce -- chopped
1 cup Tomatoes -- chopped
3 cups Cheddar Cheese -- shredded
1 cup Corn Chips -- coarsely crushed

Cook lasagna according to pkg. directions for 10 mins., drain. Cool in single
layer on waxed paper or foil. In nonstick skillet, brown ground beef with the onion
and green pepper; cook until the onion is tender, stirring frequently. Stir in taco
sauce, water, green chilies, and basil; simmer 5 mins. In a 13x9x2" baking dish
(oiled or sprayed), pour 1/2 cup meat sauce and top w/three noodles. Pour 1 cup
meat sauce over lasagna; sprinkle on 1 cup lettuce, 1/2 cup tomato, and 1 cup
cheese. Repeat layers, beginning with lasagna. Top w/remaining sauce and
sprinkle w/remaining cheese. Cover w/foil and bake in a preheated 350 degree F.
oven 20 mins. Remove foil and sprinkle top w/crushed corn or tortilla chips, if
desired. Bake 10 mins. more or until hot and bubbly. Let stand 10 mins. before
cutting.

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

Per Serving (excluding unknown items): 471 Calories; 28g Fat (50.7% calories
from fat); 24g Protein; 36g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol;
785mg Sodium.

Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 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!

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!

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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.
 

Hello!

I am among the many that enjoy your email keep up the good work! I am looking
for a punch recipe that calls for strawberry Jell-O, pineapple juice ginger ale etc... I
am not sure about the amounts or other ingredients. Also if anyone could help me
with preparing food for 100 people and how to judge amounts needed I would really
appreciate it this is for a wedding reception. Thank You!

Angie

Hi,

I was needing a quick recipe for lasagna, do you have one? Thank you!

Ronda

I was wondering if anyone has a easy recipe for Won Tons I remember making
them when I was in cooking class in school and I would love to make them for my
kids I know they would just love them. thank you for your help.

Janeen

Re: Canning for Angela

Three things to do, if you haven't already, invest in the Ball Blue Book which is one
of the best on the market and contact your County Extension Service for
information/classes. They are an excellent source for anyone canning,
experienced or inexperienced. If you didn't get the book with your pressure canner,
contact the company for the booklet that came with it originally.

Personally I am a chicken about water bathing anything except tomato products
or pickled things and I have usually pressure canned those things as well. I have
canned stew (omit thickening until you use it), spaghetti sauce with and without
meatballs, meatballs, ground beef, chicken or turkey with onions and celery,
chicken, beef or pork for use in casseroles, stew, soup, etc. vegetables, fruit.
Anything that contains meat should be pressure canned for the amount of time
called for canning meat. I canned a number of things from the Make a Mix
cookbook, just omit the thickening because the mixture cooks solid and is
resistant to thinning.

Can the things that your children will eat. Spaghetti sauce with or without meat is
good because dry noodles store well in glass jars or Tupperware (I store only in
glass or Tupperware because when we were military, dry items (flour, sugar,
noodles, etc.) would be moved by the Army movers ONLY in Tupperware (and no I
have never sold it). Beef or chicken broth for soup. Soup to which you add cooked
rice or pasta when ready to serve.

Check out your library for canning books for recipes. If you can't find them, ask the
reference librarian. They can usually find anything in the library and if they can't,
they can order it on interlibrary loan.

This is a recipe for canning dry beans from my friend Sarah who has canned
beans this way. This works for just about any kind of beans.

Caning Dry Beans

1 and a 1/4 cup plus 2 TBLSP of beans in each 1 quart jar
1 tsp salt
fill jar with water to 3/8 inch from top of jar

Close jar with prepared lids and rings
Prepare pressure cooker as directed in Manufacturer's instructions
Place jars in pressure cook and cook for 90 min.
Remove from cooker and let jars sit out overnight with space between jars.
Cover the jars with a tea towel and out of a draft while they sit overnight.
After they have sat out overnight they may be moved, and boxed for storage

Mary          D_bnight@yahoo.com

This is for Angela who was looking for recipes for meals that were canned.

Here are a few that I have gotten from a friend of mine. I have been wanting to try
them but I don't have a pressure cooker yet... good luck with them! I have tried
them and they are great!

Sandy      needabreak4me@shaw.ca

Beefy soup

3 x 1/5 oz beef bouillon cubes
2 cups boiling water
2 bay leaves
1 1/2 tsp salt
1/2 tsp pepper
1 lb beef, diced
6 ripe medium tomatoes, peeled and coarsely chopped
1 cup chopped potato
1 cup chopped cabbage
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tsp granulated sugar
1/4 tsp dried basil

Combine bouillon cubes and water in large pot. Stir until cubes dissolve. Add bay
leaves, salt, pepper. beef and tomatoes. Cover. Bring to a boil, stirring often. Allow
to simmer for 1 hour. If it gets almost dry, add more water. Add remaining
ingredients. Stir. Continue to simmer for 20 minutes. Divide solids among 5 pint
jars. Divide liquid over top. Add boiling water if needed to fill jars to 1 inch from top.
Secure lids. Process in pressure canner at 10 pounds pressure for 75 minutes for
pints, 90 minutes for quarts. Te serve, add equal amount of water and heat. Add
salt to taste. Makes 5 pints.

Hamburger Patties

1 cup Finely minced onion
1 cup dry bread crumbs
1 cup water
2 tsp beef bouillon powder
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 1/4 lbs lean ground beef
6 cups boiling water
2 tbsp beef bouillon powder

Combine first 7 ingredients in bowl. Stir together well. Add ground beef. Mix.
Shape into 18 patties. Brown both sides in greased frying pan. Pack into hot
sterilized jars without breaking patties, leaving 1" space at top. Stir boiling water
and second amount of bouillon powder together. Pour over meat patties leaving 1"
space at top. Secure lids. Process in pressure canner at 10 lbs pressure, 75
minutes for pints, 90 minutes for quarts. Makes 3 quarts.

To make meatballs: Shape meat mixture into meatball instead of patties.

Beef Stew

1 tbsp margarine (butter browns too fast)
2 1/4 lbs boneless beef round steak
3 cups cubed onion
3 cups cubed potatoes
3 cups cubed carrots
1 1/2 cups cubed turnip
1 cup peas
1 cup sliced celery
1 tsp coarse (pickling) salt, per quart
1 1/2 cups water
1 cup Hot water
1 tsp beef bouillon powder

Heat margarine in frying pan. Brown meat well on both sides, as brown as
possible without tasting burned. Cut into bite sized cubes and place in large bowl.

Add next 6 vegetables. Toss to distribute pieces evenly. pack into quart sealers
leaving 1 inch headroom. Add 1 tsp salt per quart. Pour first amount of water into
frying pan. Stir to loosen any brown bits. divide among jars. Mix remaining water
and bouillon powder, making more as needed using same proportion. Fill jars to 1"
from top. Secure lids. Pressure cook at 10 lbs pressure for 90 minutes for quarts,
75 minutes for pints. Makes 5 quarts.

Hi Kaylin,

I absolutely love your email magazine. I have found and made so many wonderful
recipes on it. And I hope that I have been able to help some of the other members
with my contributions to it. Anyway here is something that I found that may help
Krista Hopewell in Va who was looking for instructions for a Euro Cuisine Yogurt
Maker. A website that advertises this product provided these basic instructions
along with the item. So hope this helps.

Wendy from Mississauga, Ontario           wjhymus@rogers.com

Euro Cuisine Yogurt Maker, Basic Steps for Use (See manual for complete
instructions):

1. Pour 7 glass jars full (42 ounces) of milk into a high-sided saucepan. Heat until
the milk comes to a boil, then remove from heat and allow it to cool to room
temperature.
2. Pour the cooled milk into a pitcher through a sieve or fine mesh colander.
3. Stir in 6 ounces (one jar full) of natural yogurt or yogurt starter with a small
portion of the strained milk in a separate bowl until the yogurt is dissolved
completely. Mix remaining milk with mixture.
4. Pour milk mixture into glass jars and place jars (without lids) in the yogurt
maker. Cover the yogurt maker with its clear cover and plug in the yogurt maker.
5. Incubation takes about 6-8 hours. Turn pointer on the time indicator to the
ending time.
6. When ending time is reached, unplug the yogurt maker and remove the plastic
lid.
7. Cover jars with white lids and chill in the refrigerator for at least three hours prior
to eating.
 

Please tell Angela to go to the store.. Wal-Mart would have them.. and get either
a Kerr or Ball Blue Book canning book. They are cheap and worth their weight in
gold if you are canning. They have a lot of meals you can can in them. I have
canned spaghetti, stew, soup, etc. from recipes in these books. She also might
consider mixing up dry ingredients for bread, cake, cookies, etc and storing them
in plastic bags. These would be like the gifts in a jar. Make up quick breads and
wrap in foil and put in the freezer. These keep well. Good luck.

tminchew@gt.rr.com

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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.