Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 147, August 16, 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 *

Sour Cream Taco Bake

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium Onions -- chopped
28 ounces Tomatoes, low sodium -- canned, drained
1 1/4 ounces Taco Seasoning Mix
12 medium Corn Tortillas -- (6" diameter)
3 cups Monterey Jack Cheese -- (12 ounces)
16 ounces Sour Cream, imitation -- fat free, gelatin free
1 teaspoon Seasoned Salt
Paprika

Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
Add the onions and cook, stirring, for 5 minutes, or until tender. Add the tomatoes
and taco seasoning mix. Bring to a boil. Reduce the heat to medium-low, cover,
and cook, stirring occasionally, for 10 minutes, or until well-blended. Remove from
the heat. Preheat the oven to 325 degrees F. Lightly coat a 13" x 9" baking dish
with nonstick spray. Spread a little of the tomato sauce in the dish. Arrange 4 of
the tortillas on top of the sauce, tearing them to fit. Top with one-third of the
remaining sauce and one-third of the cheese. Repeat the layering two more
times. In a small bowl, combine the sour cream and seasoned salt. Spread over
the cheese to the edges of the dish. Sprinkle with paprika. Bake for 25 to 30
minutes, or until bubbly.

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

Per Serving (excluding unknown items): 402 Calories; 25g Fat (54.9% calories
from fat); 15g Protein; 31g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol;
818mg Sodium.

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

*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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Does anyone know of a way to preserve crookneck squash or zucchini? My garden is overflowing with them & I would love to save some for next winter.  Thanks for your help.

ScreenSys

I am looking for a canning recipe for onion relish that I think was in the Ball Blue Book some years back. It didn't have peppers in it. Also, I'd like an onion relish recipe that has a thickener in it. I've seen the one with cabbage in it and I don't want that one. Thanks!

Ceil Wallace

Hi all,

I know if any group can help me out, it's Kaylin's group. First off, I love the e-zine and thanks Kaylin for moderating the group and sending this letter out every day.  Kudos to you.

Secondly, I have over a hundred pepper plants planted in my garden. They are just now starting to put on. I picked a half a basket yesterday and I know within a week or so, I'll have more than I know what to do with. I'm looking particularly for a hot pepper relish to put on hot dogs, hamburgers, or over cream cheese to use as a dip, but, I will welcome any and all recipes from canning pepper rings to whatever anybody sends me. We love adding "heat" to our meals and am hoping there are others who can help me out. Thank you everybody.

Patty Kift

This is a tomatillo recipe for Anne.

Marian               JLUCKEY@wi.rr.com

Tomatillo and Mango Salsa

1 mango, peeled and seeded, plus 1 mango, peeled, seeded and small diced
(total 2 mangoes)
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium tomatillos peeled and diced finely
1 medium ripe tomato, finely diced
1 small onion, finely diced
½ cup chopped parsley
Salt and pepper

Place the pieces of one mango in the food processor with jalapeno, lime juice and
orange juice. Process until smooth. To finish the salsa, add the tomatillos,
tomato, onion, parsley, and the diced second mango to the pureed mango
mixture. Season with salt and pepper.

This is a different version of breakfast burritos.

1 lb bacon, cooked
1 can refried beans w/2-3 Tbsp of bacon grease added shredded cheese
10-12 flour tortillas

Empty refried beans into a medium sauce pan and add the 2-3 Tbsp of bacon
grease from the skillet that you cooked the bacon in. Next, crumble the bacon
into the refried beans. With a spoon, spread the bean and bacon mixture on the
flour tortillas and top with cheese. Wrap each of the burritos in a paper towel and
then place in a zip lock bag. reheat in microwave. May also add cooked fried
potatoes to recipe and the burritos may also be frozen.

Rhonda           rockingr43@yahoo.com

This recipe is for Anne, who is looking for uses for tomatillos. This is one of our
favorite meals. It is great company fare -- so pretty. Enjoy!

Beth              kbdoolin@msn.com

Mexican Shrimp Pasta

4 oz. angel hair pasta, cooked in lightly oiled water, drained
** 1 pound shrimp, peeled
1-2 T. olive oil
¼ c. onion, diced
1 tsp. fresh minced garlic
½ c. fresh tomatillos, chopped
¼ c. sliced black olives
1-2 fresh jalapenos, minced with seeds
1 c. fresh salsa
1 c. diced roma tomatoes
2 c. grated jack & cheddar cheese, mixed
¼ c. sliced green onions

In large skillet, heat 1 T. olive oil. Lightly cook the shrimp with the onion and
garlic. Add tomatillos, jalapenos and olives. Saute until shrimp are pink all the
way through. Add salsa and season with salt & pepper to taste. Top with diced
tomatoes and then with cheese. Melt the cheese under the broiler. Garnish with
the green onions.

To serve: Place portion of angel hair pasts on plate. Top with shrimp mixture.

** chicken breast, cut up, can be used instead of the shrimp, or you can use
avocados instead of any meat at all or in addition to the meat.

(I like ¼# shrimp and 2 avocados, diced in large chunks.)

Serving note: I stir the pasta, tomatoes, avocados, and green onions into the
shrimp mixture, top with the cheese, and broil until melted. Then serve.

These recipes are for Anne in eastern PA, who had tomatillos growing in her
garden and wanted some ideas:

Tomatillo Salsa Verde
(from Chevys & Rio Bravo Fresh Mex Cookbook)

1 lb. tomatillos, husked
3 jalapenos, stemmed, seeded, and cut into half
½ onion, quartered
¼ tsp ground cumin
¼ cup chopped cilantro
½ tsp salt

In a stockpot over high heat, boil the tomatillos, jalapenos, and onion in water to
cover for five minutes. Cook just until al dente, not soft, breaking up the onion
quarters as they boil. Drain off the cooking water and transfer the boiled
vegetables to a blender or food processor. Add the remaining ingredients and
blend until smooth. Store in an airtight container in the refrigerator until ready to
use, for up to 3 days.

Shrimp & Potato Enchiladas Verdes
(Chevys & Rio Bravo Fresh Mex Cookbook)

1 TB olive oil
1 ½ cups diced unpeeled potatoes
¾ cup shredded Monterey Jack cheese
¼ cup shredded cheddar cheese
2 tsp Chipotle Puree (see recipe)
2 TB chopped cilantro
2 tsp salt
2 TB butter
1 cup chopped yellow onion
¾ cup stemmed, seeded, and diced green bell pepper
¼ cup stemmed, seeded, and diced pasilla chiles
1 ½ TB chopped garlic
3 TB flour
1 cup milk
12 oz. medium shrimp, shelled and deveined
12 corn tortillas
2 cups Tomatillo Salsa Verde (see recipe)
4-6 oz. queso fresco

In a sauté pan, heat the olive oil until hot and smoking. Add the potatoes in one
even layer and allow to cook without stirring, 3-4 minutes. With a wooden spoon,
gently stir the potatoes and cook for 2 minutes more. They should be browned
and crispy. Place the potatoes on a paper-towel-lined plate to cool.

In a separate mixing bowl, combine the cheeses, Chipotle puree, cilantro, and salt
and set aside.

Melt the butter in a small braising pan over medium heat. Add the onion, bell
pepper, chiles, and garlic and sauté for 5 minutes. Mix in the flour and cook for
3-5 minutes, stirring frequently. Add the milk, using a whisk to thoroughly
incorporate it into the mixture. Cook for 3 minutes, then add the shrimp and
cheese mixture. Cook for 3 more minutes, add the potatoes, and remove from
heat.

Preheat the oven to 375 degrees F. Lay six tortillas on a baking sheet and place
in the oven for 3-4 minutes to warm and soften them. Set a tortilla on your work
surface and spoon about 1/3 cup of filling in a line down the center of the tortilla.
Loosely roll up the tortilla and place in a 9x13” baking pan. Warm and fill the
remaining tortillas and add to the baking pan.

Cover the enchiladas with the Tomatillo Salsa Verde and sprinkle the queso fresco
over the top. Bake in the oven for 15-20 minutes or until they are warmed
throughout.

Enjoy!

Nancy in New Mexico               nancymc@sdc.org

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