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Inventory List

  • Accent (1 bottle)
  • Bay Leaves (5 total in bottle)
  • Brown Sugar (3/4-1 cup)
  • Chili Powder
  • Cumin
  • Curry Powder (1/3 of a small bottle)
  • Egg Noodles, wide (6 oz.)
  • French Fried Onions (2 1/2 cans)
  • Garlic Powder w/parsley
  • Ginger, Ground (1 bottle)
  • Lasagne Noodles (2, 16 oz. boxes)
  • Onion Salt (1 bottle)
  • Onion, minced (1/2 15 oz. bottle)
  • Oregano
  • Paprika (3/4 small bottle)
  • Pepper (3/4 of a large bottle)
  • Red Cayenne Pepper Grd (1/2 bottle)
  • Salt (1, 26 oz. bottle)
  • Sea Salt (3/4, 17.6 oz.bottle)
  • Soy Sauce (2/3 1.25 qt.)
  • Taco Seasoning (2 bottles)
  • Vegetable Oil (approx. 30 fl. oz.)
  • Vinegar - Apple Cider (1/2 gallon)
  • Vinegar - White (3-4 cups)
  • White minute rice (28 oz. box)
  • White Sugar (2 lb.)

Sunday, September 12, 2010

Mexican Lasagne

12 uncooked lasagne noodles
1 1/4 lb. ground beef
1 (16 oz.) jar of salsa
1 (1.25 oz.) taco seasoning
1 (16 oz.) cottage cheese
1/2 cup parmesan cheese
1 can of corn
1/2 can olives, sliced
1 (15.5 oz) jar of salsa con queso
1 1/2 cup Mexican blend cheese

Brown ground beef add taco seasoning, let cool slightly. Cover bottom of pan with a little salsa. Combine cottage cheese, rest of salsa, parmesan cheese, corn, olives and seasoned ground beef in aq large bowl. Place one layer lasagne noodles in pan then half the meat mixture, another layer of noodles, other half of meat mixture, and one more layer of noodles. Pour queso cheese over last layer of noodles. Cover with aluminum foil.

Thaw. Bake at 375 for 40-50 minutes remove from oven, remove foil and sprinkle mexican blend cheese over lasagne and bake 10 more minutes.
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