Dale Shipp wrote to Nancy Backus <=-

(given our diminished appetites, I'd expect this to be at least four servings for us).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Lasagna
Categories: Oamc, Tested, Easy
Yield: 2 Adult svgs

1 lb Ground beef
12 oz Jar thick & chunky salsa
(divided)
Heat level of your choice
15 oz Can black beans, drained
And rinsed
16 oz Can refried beans
1 c Whipped cream cheese
8 ea Tostado
8 sl Cheddar cheese
1 1/2 tb Chili powder - divided
2 c Shredded mexican cheese
(DIVIDED)
(added when baking)

MMMMM------------------GLAD BLACK BAKING 8 X 8-----------------------
Containers/lids

Given the quantities of ingredients involved I am tempted to ask "2
adult whats?" You've two pounds of beans, a pound of meat, 3/4 lb salsa,
a pound or more cheese/dairy ..... not counting bread (Tostado(s) what
ever those are). That's near to 1 1/2 lb per reasonable adult if
planning 4 servings. Perhaps they were planning on feeding Humphrey
Pennyworth and Robert Wadlow (2 servings) or Manuel Uribe Garza. (one
serving) Bv)=

Other than that it's a poorly written recipe. I admit being surprised
that you have kept it in your data base.

Here's a *much* easier version with reasonable servings estimations

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten Free Mexican Lasagna
Categories: Five, Chilli, Beans, Breads, Cheese
Yield: 8 Servings

30 oz (2 cans) no-bean chilli
15 oz Can black beans; drained
1 sm Onion; chopped
12 (6") corn tortillas; as
- needed
3 c Shredded sharp Cheddar;
- divided

Set oven @ 350°F/175°C. Grease a 9" X 13" baking dish.

Mix chilli, black beans, and onion together in a bowl.

Layer 4 tortillas in the bottom of the prepared baking
dish; cover with 1 cup Cheddar cheese. Spoon half the
chilli mixture over cheese layer. Repeat 2 more layers
with the remaining ingredients, ending with Cheddar
cheese on top. Cover dish with aluminum foil.

Bake in the preheated oven until lasagna is bubbling,
20 to 30 minutes.

Recipe by: Kimmie Mitchell

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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On 06-01-19 07:47, Dave Drum <=-
spoke to Dale Shipp about Servings was:Braunschweig <=-

Given the quantities of ingredients involved I am tempted to ask "2
adult whats?"

Fair critisim. Four is a minimum estimate for hearty appetites, for us
I would say that we might well get four servings out of two of the
frozen preparations.

Other than that it's a poorly written recipe. I admit being surprised
that you have kept it in your data base.

I disagree. The directions were clearly written.

Here's a *much* easier version with reasonable servings estimations

Also an easy version -- but no meat in it.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pita Burgers with Cucumber-Yogurt Sauce
Categories: Main dish, Meat, Grill/bbq
Yield: 4 Servings

1 lb Lean ground beef
1/2 c Plain low-fat yogurt
1/3 c Chopped cucumber
2 ts Pepper-Herb Mix*, divided
1/4 ts Salt
2 Pita pocket breads
-- halved and warmed
1 md Tomato
-- cut into 8 thin slices

MMMMM----------------------PEPPER-HERB MIX---------------------------
2 tb Dried basil leaves
1 tb Lemon-pepper
1 tb Onion powder
1 1/2 ts Rubbed sage

Preparation time: 18 Minutes

1. Combine yogurt, cucumber, 1/2 teaspoon herb mix and salt in a small
bowl; reserve.

2. Shape ground beef into four 1/2 inch thick patties. Sprinkle
remaining 1 1/2 teaspoons herb mix over both sides of patties.
Meanwhile heat large nonstick skillet over medium heat 5 minutes.
Place patties in skillet and cook 6 to 8 minutes, turning once.

3. Season with salt, if desired.

4. To serve, place a burger in each pita half; add 2 tomato slices and
yogurt sauce as desired.

Serving suggestion: Fresh fruit

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


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