In this issue:

Friday's Recipe: *Beef Burritos*
Requests & Replies from Subscribers:   Popover Pizza

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* Exported from MasterCook *

Beef Burritos

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Cooked Beef -- shredded
8 10-inch flour tortillas -- warmed
2 cups Shredded Lettuce
2 cups Chopped Tomatoes
2 cups Shredded Cheddar Cheese
Refried Beans:
1/2 cup Vegetable Oil
2 cups Pinto Beans, cooked
2 tablespoons Chili Powder
1 tablespoon Ground Cumin -- (or to taste)
1 teaspoon Salt
1/8 teaspoon Black Pepper

Heat beef and refried beans separately.

Refried Beans:
Heat vegetable oil in 10-inch skillet over medium heat until hot. Add pinto
beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining
ingredients. Add oil to skillet if necessary; cook and stir until smooth paste
forms, about 5 minutes. Garnish with shredded cheese, if desired. Place about 1/3
cup of the beef on the center of each tortilla. Spoon about 2 tablespoons of the
beans onto the beef. Top with 1/4 cup of the lettuce and about 2 tablespoons each
of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over
filling; fold right and left sides over folded end, overlapping. Fold down
remaining end, and serve. Sour cream is an excellent side for those who need to
"cool" down the spice.


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

Per Serving (excluding unknown items): 711 Calories; 41g Fat (51.4% calories from
fat); 31g Protein; 55g Carbohydrate; 7g Dietary Fiber; 81mg Cholesterol; 859mg
Sodium.

Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 6 Fat.
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
What is wheat gluten, and where do you buy it?

Jan Neeley

Note from Kaylin: Wheat Gluten, or Vital Wheat Gluten (wheat protein) is
extracted from wheat by a separation process using fresh water. The wet gluten is
dried in a way which retains its vital properties when reconstituted. The result
is a tan powder with a neutral taste and typical analysis of 75% protein. This
is flour with the starch and bran removed. Benefits of Vital Wheat Gluten:

• Gluten absorbs nearly twice its weight in water and retains a portion of it in
the final product, thus increasing the yield
• The retained moisture delays staling, leading to longer shelf life
• Adds to loaf volume of breads by trapping gases in dough
• Dough elasticity and strength
• Improves nutritional value (75% protein)
• Improved crust color
• Helps carry weight (bran, fiber, nuts, raisins)
• Excellent binding capabilities
• Enhanced taste

Vital Wheat Gluten Flour is usually available in the health food section or
baking section of your grocery, or at some health food stores.    

 
Hi Kaylin,

A friend asked me if I knew about this recipe... I told her I knew where I could
ask! They're called O' Henry's. She thinks they're like a bar, similar to Rice
Krispie Treats, but maybe with Special K cereal, and perhaps peanut butter? She
had them as a child and would love to find them again! Thanks.

Stacy
    

Does anyone out there have a recipe to make PICKLED BEETS from store bought
CANNED beets? The pickled beets available in the jar are so pricey! Thanks
much!

Lauralei
   

~ Subscriber Responses ~
 

Hi Kaylin.

I love this ezine and the community of people it serves. This is for Jeanie who
wants healthier muffin recipes for her three year old This is the simplest recipe
I know, and it's so good, too,

Take one two-layer size spice or carrot cake mix, add to it a can of pumpkin (I
think it's 19 oz) and that's it. Put in greased or lined muffin tins and bake at
250 for about 18 minutes. If you find the mixture too thick, you can add an egg.
We have a picky eleven year old at our house, and he loves these in his lunch
bag.
I sometimes add raisins to the mixture, just for added flavor. Either way,
they're good - not too sweet, and full of the goodness of the pumpkin. Just make
sure you use solid-pack pumpkin, not pumpkin pie filling.

Carol                    carollizc@yahoo.com 
 

This is in response to Kerri who is having trouble with meat while pregnant.

I went through the same thing with my first pregnancy. I thought I would NEVER
be able to eat meat again! I couldn’t even LOOK at a fast food sign where
burgers were sold!! Nineteen years later, I HAVE become a pescatarian (one who
eats mostly veggies, and on occasion, fish). I found that eating beans (and rice
to make it a complete protein) was my best option. I also ate a lot of cheeses.
I have recently been introduced to quinoa. It is a grain that is a complete
protein all on its own! As for the rest of your meat-eating family, if you can
stomach putting a roast in the crock pot along with some veggies that might
satisfy them for a couple of nights. Soups are also easily adapted. When I make
a soup that normally has meat in it, I simply take out enough for myself before I
add the meat (you use a couple more pans like this, but it satisfied my
carnivores and me at the same time). Here is a good quinoa recipe you might try
on them . . . (Quinoa, pronounced keenwa, can be found at almost any vegetarian
food store.) Hope this helps!

Quinoa and Black Beans

1 tsp olive oil
½ onion, chopped
4 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa*
1 ½ cups veggie broth
1 tsp ground cumin
¼ tsp cayenne pepper
1 cup frozen corn kernels
2 (15 oz) cans black beans, rinsed and drained
½ cup chopped fresh cilantro


1. Heat the oil in saucepan over medium heat. Sauté onion and garlic until
lightly browned.
2. Mix quinoa into saucepan and cover with veggie broth. Stir in cumin, cayenne,
salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20
minutes.
3. Stir in corn and continue to simmer for about 5 minutes. Mix in black beans
and cilantro.
*Rinse quinoa thoroughly before cooking.

Chris B.                      cmb8e@yahoo.com  
 

I don't remember which recipe site I got this from, but it may be what Shellie is
looking for. I left the original sender's name on it. I have not made it yet.

JulieMRL@comcast.net

Pop-Up Pizza

Filling:
1 1/2 pounds Hamburger
1 cup Onion; chopped
1 cup Green pepper; chopped
1 Garlic clove
1/2 teaspoon Oregano
1 dash of Salt
1/2 cup Water
1/8 teaspoon Hot pepper sauce
1 package Spaghetti sauce mix (1.5-ounces)

Batter:
1 cup Milk
1 Tablespoon Oil
2 Eggs
1 cup Flour
1/2 teaspoon Salt

Misc:
7 ounces Jack/Mozzarella cheese slices
1/2 cup Parmesan cheese; grated

Pre-heat oven to 400 degrees F.

For the Filling:
In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic,
oregano, salt, water, hot pepper sauce and sauce mix; simmer about 10 min
stirring occasionally.

For the Batter:
In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and
salt; beat 2 min or until smooth.

Assembly:
Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over
cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400
degrees F. for 25-30 min or until puffed and brown.

Caryn Quaker                        c_quaker@yahoo.com           (a RF4RP subscriber!)
 

Here is the best Popover Pizza I have ever tasted.

Esther                       esther@hutchtel.net
 
Popover Pizza

1 lb. Hamburger
1 small onion, (sauté these 2 together)

Add:
1 (15oz.) jar Prego or Ragu Sauce

Add Pizza fixings:

Pepperoni
1 can mushrooms
1 can black Olives cut up
green Peppers

Cook a little, You can freeze this also. Put in a 9 X 13 Pan. Put Mozzarella
Cheese on top, either shredded or sliced.

Topping:

Combine in a bowl:
2 eggs,
1 Tablespoon Oil
1 cup milk
1 cup flour

Beat until smooth ( use only 1/2 for 1/2 recipe.) if cutting recipe in half, use
a smaller pan, you can freeze this right in a Pan. Pour Batter evenly over Cheese
& bake in a 375° oven for 45 minutes.  
 

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