In this issue:

Wednesday's O.A.M.C. Recipe: *Hungry Man's Manicotti*
Requests & Replies from Subscribers:  Salsa

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Dear Subscribers,

Please accept my apologies for the absence of RF4RP the past several days.  There were some issues with my Internet Service Provider that had to be resolved, and one of them was
a mystery that was not solved until this evening.  Everything is fine now, and your issues should arrive in the future without problem.  Thank you for your patience. 
Have a wonderful day!                                  Kaylin
 

* Exported from MasterCook *

Hungry Man's Manicotti

Recipe By : Real Food for Real People
Serving Size : 14 Preparation Time :0:00
Categories : Beef Main Dish
O.A.M.C. Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages Manicotti -- (14 each)
1 pound Lean Ground Beef
2 Eggs
1 box Stuffing -- Mix- Chicken
2 cups Cottage Cheese
2 cups Cheddar Cheese -- shredded
1/8 cup Parmesan Cheese -- grated
8 cups Spaghetti Sauce -- prepared

Note: This recipe will make either 2- 9 x 13 pans of manicotti, or 3- 8x8 pans. Have pans
sprayed with non-stick spray and ready to fill before following the directions below:

In a large bowl, mix dry stuffing mix (similar to Stove Top brand) and seasoning packet,
ground beef, eggs, cottage cheese, Parmsan cheese and cheddar cheese, to make a thick
paste. Set mixture aside for 5 minutes so bread crumbs can absorb moisture. Begin
stuffing uncooked manicotti shells by hand, and place them side by side into prepared
baking pans. Continue until all shells have been filled and are placed as desired into
baking pans. Next, spoon spaghetti sauce evenly over shells until all sauce has been
distributed.

To bake: Cover and bake in 350 degree F oven for 2 hours.

To freeze: Cover with foil tightly and mark each package. Freeze for up to 6 months. To
bake, thaw overnight in refrigerator and bake according to instructions above.

Source: "Real Food for Real People presents: All Time Favorites"
Copyright: "(c)1999-2003, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 382 Calories; 22g Fat (50.5% calories from fat);
19g Protein; 29g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 1059mg Sodium.

Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 3 1/2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hello list!

I just purchased a 1 1/2 quart mini crock pot for hot dips, soups, etc. I have good soup
recipes, but I would really appreciate you sending in your favorite crock pot dip. Thanks so
much!

Mary Beth

Hi!

Can anyone share a wonderful recipe for taking to a potluck at work? I would like to do
something that is unusual, and will be a hit. The same-old same-old is just getting so
boring, I want to shake things up a bit. Thank you for any help you can give to me.

Shantell

I recently ate a cookie at a seminar that had several kinds of chocolate chips in it, as well
as butterscotch chips and some kind of nut. I think it may have been pecans, but they
could have also been walnuts. Does anyone have any idea what these might have been? I
would love some recipes to try so I can see if I can make these for my family. They were
the bomb!

Machel

~ Subscriber Responses ~
 

For Shantay

Salsa

4 medium onions, diced
2 medium green peppers, diced
5 jalapeno peppers, seeded, diced (or use 2 small cans with juice)
1 T crushed red pepper
2 T pepper sauce
Tomatoes--enough to make 16 c, diced (or 8 15-oz cans whole peeled tomatoes with juice)
4 T salt
Pint size canning jars with lids and rims

Put all ingredients in large pot. Bring to a boil, then reduce to high simmer for 1 hour. Boil
water in another large pot. Dip pint jar, lid and ring in boiling water. Fill hot jar with hot
salsa, leaving ½ inch from of top jar, wipe rim clean, top with hot lid. Screw ring on
securely, but not tightly. (Must do this FAST—immediately after removing jar and lid from
boiling water. Best to have 2 people working on this canning process.) Repeat until all
salsa is canned. Wait to hear "pops" to know it jars have sealed (up to 30 minutes after
filling). If you don’t hear the pop or see indent in center of lid indicating jar is sealed, store
that jar in the refrigerator. OPTIONS: Put in pint jars and process in hot water bath 15
minutes OR freeze.

Kristi Thompson                     kristi55057@copper.net
 

Hot Mexican Spinach Queso Dip

1 – 16 oz jar Tejano salsa (click here) medium
1 lb. fresh spinach, cleaned and loosely chopped
2 cups shredded Monterey Jack cheese
1 – 8 oz pkg Philly cheese, softened, cubed
1 cup evaporated milk
1 – 4 oz can chopped black olives, drained
1 Tbsp. Balsamic vinegar

Preheat oven to 400 degrees. In a medium mixing bowl, add all the above ingredients and
mix evenly. Pour into a shallow, oven proof baking dish, bake mixture for 20 minutes or
until bubbly. Serve with plenty of tortilla chip and bite-size fresh vegetables on a warming
plate. Makes 7 cups.

This is great!

Chorizo con Huevos (Spicy Mexican Sausage and Eggs)

Mexican chorizo is a spicy sausage that combines well with scrambled eggs. The mixture
can be eaten with tortillas or served rolled inside the tortilla to make a tasty breakfast
burrito.

2 tablespoon oil (optional)
1 pound Mexican chorizo
1 white onion, chopped
2 Serrano chilies, seeded and chopped *(or jalapeno chiles)
8 eggs
1/2 bunch cilantro, leaves chopped (discard stems)
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa

Heat the oil in a large heavy skillet, over a medium heat. (If using a non-stick pan you can
omit the oil or reduce it to a couple of teaspoons.). Fry the chorizo until browned. Drain off
any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies. *Serrano chiles
are very hot so you may prefer to use jalapeno chiles. Beat the eggs until frothy and add
to the chorizo. Stir with a fork as you would scrambled eggs. Fold the cilantro in just
before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado.

Breakfast Burritos

Warm tortillas. Top tortilla with the chorizo and egg mixture. Add salsas and mashed
avocados, roll up.

Cathy L                cathyl_813@hotmail.com
 

In response to Shantay looking for Salsa recipes using canned tomatoes. I make my
salsa all the time using canned tomatoes. Great to keep on hand so if you decide you want
some you can make it fresh. I make a large batch and it keeps for awhile in the fridge. The
great thing is you make it as hot/mild as you like.

DelMonte makes different kinds of diced tomatoes. I use 2 cans the 14.5 oz. I change it all
the time- last night I used the Mexican blend that had Jalapenos and cumin in it. Yummy.
Many times just use the one that has onion and green pepper. I also LOVE Rotel
tomatoes with green chili's. I find the Rotel right with the tomatoes. Now I use it in
everything. It is spicy and does come in a milder version and a HOT version which I use in a
large pot of chili. Basically, I just process all in a little chopper/processor.

1/4 onion (more if you like)
2-3 cloves of garlic
Couple teaspoons of Lime juice (I use bottled) Can use less if you want. Fresh would be
good, but I keep one of those plastic limes or a bottle of Real Lime in the fridge, so when
the notion strikes I can make it - LOL
Dash of salt
2 cans any flavor tomatoes,
1 Jalapeño if you want more heat. Even the tomatoes with the jalapeños in it isn't real hot
and many times I just use that
1 can Rotel (I use the regular)
Couple sprigs of cilantro. (another find in my store in the veggie aisle is the tubes of herbs-
they are great to keep on hand- last a long time. I'll use a couple squirts of the cilantro). I
used to buy the fresh, wrap it in a paper towel and put in a zip lock bag and keep in
freezer. Just pull out and break off a bunch.

My chopper is small so I do it in batches. Mix well and I put it in a container with a lid (those
glad disposables are great). This makes a large batch, I put in the Glad ware deep dish
container and just eat out of that for about a week and a half or so. Makes about 6 cups

Phyllis              pjdk@webtv.net
 

Here is a recipe for Shantay that my family (and friends) just love. My son had to make
this when he took a family living class in middle school (12 years ago! Yikes!) it's been a
family staple ever since. We don't buy sauce from the grocery store any more - we just
whip up a batch of this.

Salsa

2 c canned whole tomatoes
3 - 5 jalapeno peppers, chopped (canned work great)
1/2 c chopped onion
1 t salt
1/8 t garlic powder, or 1 clove pressed garlic
1/8 t cumin
1/4 t vinegar.

Chop and measure onion, put in bowl, cut stem ends from tomatoes, cut up and put in
bowl. chop up peppers and put in bowl. (Do not get in eyes and wear plastic gloves. Use
baking soda on hands, baking soda paste on face). Add spices. Use as salsa or put in
blender or food processor for sauce. We usually just put everything in a food processor
and mix - until it is the consistency we want. Add more peppers, onions, garlic to suit your
taste.

Gambrelc02@aol.com
 

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