BBS: TELESC.NET.BR
Assunto: 3/29 Lemon Chiffon 5
De: Ben Collver
Data: Mon, 6 Apr 2026 07:38:24 -0700
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Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu Apr 02 2026 12:03 pm
Hi Ruth,
RH> Sounds good. Steve has his VFW meeting tonight; he had volunteered to cook
RH> for this month. Yesterday we went over to Sam's Club and got 3 big chicken
RH> pot pies, several bags of Caesar salad, a big tray of cookies and a flat
RH> of LaCroix sparkling water for the meal. We went to Wegman's after that
RH> and restocked on some of our baasics--yogurt, lunch meat (from the deli),
RH> soups, bagels, and more. Also got a small sushi tray for my supper tonight
RH> and some deli roast beef & kimmelwick rolls for our supper last night. Had
RH> them with the last of the cole slaw I made several days ago. Not gourmet
RH> eating but fills the belly.
The other day my sister served me lox, and i don't remember eating it before.
I guess it could be thought of as Jewish sushi.
RH> It looks good but that's as far as it'll get for us. Steve's corn allergy
RH> rules out things like polenta. My lasagne recipe is from my MIL, using the
RH> sauce recipe I posted yesterday, whole wheat noodles and ricotta cheese.
RH> WAAAAAAAAAAAAAAY different from the poor excuse for "lasagne" my mom made.
I've made lasagna several times in adulthood and it always seemed like too
much work to deal with those big noodles. I liked "Mexican Lasagna"
better.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Lasagna With Black Beans And Corn
Categories: Mexican
Yield: 8 Servings
5 lg Flour tortillas (10")
15 oz Can corn (1-1/2 c)
15 oz Can black beans (1-1/2 c)
15 oz Can diced tomatoes
- (1-1/2 c)
15 oz Can tomato sauce (1-1/2 c)
1/2 c Diced chiles
1 1/2 ts Chili powder
1 ts Ground cumin
1 ts Garlic powder -OR-
2 cl Garlic; minced
1 ts Sugar
1 lg Egg
16 oz Regular sour cream *
2 c Shredded Mexican cheese
- blend
1 bn Green onions (1/2 c);
- chopped
* Avoid light and fat-free sour cream, they will curdle.
Preheat the oven to 400?F. Grease a 13x9" baking pan. Get
4 mixing bowls, one for grated cheese, one for corn and beans, one
for tomatoes and spices, and one for sour cream, egg, and cheese.
Stack the tortillas on a cutting board and slice through them
lengthwise into 3 strips each. The strips will not be uniform
because of their circular shape. This is OK. Set aside. Mix corn
and black beans in a small bowl.
In a small bowl, stir together the tomatoes with their juice, the
tomato sauce, chili powder, cumin, garlic powder and sugar. Spoon
about half of the sauce into the bottom of the dish. Cover the
sauce with 5 of the tortilla strips. It's fine if they overlap
somewhat.
Break the egg into a medium-size mixing bowl, and beat with a whisk
or fork until foamy. Add the sour cream and 1 cup of the cheese.
Stir to mix well. Spoon half of the sour cream mixture evenly over
the tortilla layer and spread it out with the back of a spoon.
Scatter half of the corn and black beans over the sour cream
mixture.
Place 5 more tortilla strips evenly over the corn and black bean
layer. Top with the remaining sour cream mixture, and the remaining
black beans and corn. Place the remaining tortilla strips over the
dish. Pour the remaining tomato sauce mixture over the tortillas,
and spread it evenly with the back of a spoon to moisten all of the
tortilla strips.
Cover the dish with foil, and bake for 30 minutes, or until hot and
bubbly. While the dish bakes, rinse and trim the green onions.
Slice the green onions thinly, using all of the whites and enough
of the tender green tops to make 1/2 cup. Set aside.
When the lasagna has baked 30 minutes, remove it from the oven and
uncover it. If it is not hot and bubbly, return the uncovered dish
to the oven for 5 minutes. Once it is hot and bubbly, scatter the
green onions evenly over the dish. Return the dish to the oven,
uncovered, for 5 more minutes. Remove the dish from the oven, and
scatter the remaining cup of Mexican cheese evenly over the dish.
Return the uncovered dish to the oven, and bake until the cheese
melts, about 3 minutes.
Remove the lasagna from the oven, and let it stand 10 minutes.
Slice into squares and serve.
Per serving: 474 cal (44% CFF), 24 g fat (13 g sat),
74 mg cholesterol, 17 g protein, 50 g carbs, 7 g dietary fiber,
1,025 mg sodium.
Recipe by Desperation Dinners
MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
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