In this issue:

Wednesday's O.A.M.C. Recipe: *Beef n'Tot Casserole*
Requests & Replies from Subscribers:   Lemon Pudding Cake

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* Exported from MasterCook *

Beef N'Tot Casserole

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef                  Casserole
Low Carb.               Main Course
              O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground Beef, lean
1/2 small Onion -- minced
1 pound Tater Tots
10 1/2 ounces Cream of Chicken Soup, condensed
1 pound Cheddar Cheese, shredded

Preheat oven to 350 degrees F. Brown ground beef with minced onion in a skillet.
Drain off any excess fat, and set aside to cool at least 10 minutes. Once beef
is cooled, mix cream of chicken soup into mixture, and place into a greased cake
pan or small casserole dish. Cover with frozen Tater Tots. Top with cheese.
Bake for 30 - 45 minutes.

To freeze for later use: Cover casserole after adding cheese, label, and freeze
for up to 6 months. To use, thaw overnight in refrigerator, and bake for 30 - 45
minutes.


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

Per Serving (excluding unknown items): 594 Calories; 43g Fat (65.0% calories from
fat); 35g Protein; 17g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 739mg
Sodium.

Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Hi,
A friend of my husband's gave him a JD marinade recipe but purposely left out one
of the ingredients (!)--here they are:  Worchestershire sauce, Montreal steak seasoning,
white pepper, ginger, 1/2 cup JD, and garlic salt. If anyone has this recipe PLUS
the missing ingredient I'd sure appreciate it! thanks from

Mary Beth
 

  
I love your newsletter. My daughter and I have been trying many of the recipes and
they've been fantastic! Easy to follow for my daughter and they don't break my budget.

I'm looking for both a chunky and restaurant-style (juicy) salsa recipe. My daughter and
I like both kinds.

Also if anyone has a homemade tortilla chip recipe they would like to share for
either corn or flour we would appreciate that too. Baked or deep-fried, doesn't
matter. Thank you for your help!

Sue
 

I went to a party and had a dish that was awesome but don't know who made it or
where to find the recipe. It had broccoli and cauliflower and cherry tomatoes for
sure and some shredded carrots maybe. And I don't know for sure what the sauce
was on it? Does this sound familiar to any one and does anyone know the recipe
maybe? thanks in advance.

Qutie63pie
  

~ Subscriber Responses ~
 

 
In answer to Wrightsrblessed about her recipe:

Milch is Milk – it is an old way of spelling it.

Crescent – I am not sure which spice, but I do know that Crescent used to be a
brand name for various spices. Very possibly the spice is cardamom as it is one
of the most popular spices in Norway.

220 degrees Celsius is 428 degrees F, I would use 425 degrees. So your recipe
would read:

2 cups sour milk
2 cups sour cream
3 cups sugar
2 cups of melted butter
4 teaspoons of Crescent spice (I would try cardamom, nutmeg, mace, cinnamon or
maybe even a combination of favorite spices)

Due to the quantity of your liquids I would say that you will need quite a bit of
flour, which is why the spice quantity is so much. Hope this help a little bit.
Good Luck!

Carrie                       blueskyecat@frontiernet.net
  
Wrightsrblessed wanted to know what sour milch and Crescent are. Sour milch is
sour milk. Crescent is more difficult because it doesn’t really give you any
clue to what it could be. Crescent is a name brand for vanilla extract (actually
Crescent is the name brand of a lot of spices but most people use the name to
refer to vanilla), so the recipe that calls for 4 small spoons of Crescent really
means vanilla. Also, this is just a guess by my grandmother, she thought “4
small spoons” must equal 4 teaspoons. Good luck with the recipe.

fneiling                          fneiling@flsouthern.edu
 

Re: Lemon Cake

I believe this is the recipe Lillian is looking for. I have made it for years - so easy!

Mix together exactly 4 minutes -

1 Betty Crocker yellow cake mix
4 eggs
1 regular size package lemon Jell-O
3/4 cup Wesson oil
3/4 cup water

Grease and flour 9X13 pan. Bake at 350 degrees for about 38 minutes. While cake
is baking mix together 2 1/2 cups powdered sugar and juice and zest from the rind
of 2 lemons. After taking cake from the oven, while cake is still hot, poke full
of holes with toothpick then pour glaze over top.

Donna in California                       dj@hudaks.us  
 

This might be similar to the cake Lillian is looking for:

Lemon Pudding Cake

1 pkg. lemon cake mix
1 pkg. instant lemon pudding
3/4 c. salad oil (I use about 1/2 of that)
3/4 c. water
4 eggs

Beat all ingredients together very well. Bake at 350 degrees for 30-35 minutes.
When finished baking, remove cake from oven and immediately prick well with fork.
Top with the following icing while hot. (Mixture will be thin!)

2 cups powdered (confectioner's) sugar
1/3 cup orange juice
1/4 c. oil (I only use a couple of tablespoons)

Mix well. Cake is good served warm!

Joslynn                     jgnlovessnoopy@yahoo.com
 

This is for Lillian

LEMON CAKE

1 yellow cake mix
1 sm. pkg. lemon Jell-O--dry
4 eggs
3/4 cup water
3/4 cup vegetable oil

Beat together. Bake in an oiled angel food pan at 325 for 55-60 minutes. remove
from oven. Using a knitting needle to punch holes all through the cake. then
pour over the holes:

1 cup powdered sugar
5 Tablespoons lemon juice

This will go through the cake and some will stay on top for an icing. leave in
pan until cold, because it has to set. Add color to the icing if desired.

Willie                          MsWillie98@aol.com 
 

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