Hi Dale,

I don't know about that, some of the Samoan folks aren't exactly tiny.
(G)

Struth:-}}

Some of them are in the NFL; while we were in HI player was drafted from
UH. Don't know if he's still playing but I wouldn't want to take a hit
from him.

Interesting, but I think I'll stick with buying regular ricotta. My
mom used to make lasagne with cottage cheese; after I married Steve, I gave her my MIL's recipie using ricotta. I think she made it a couple
of times but then, as my siblings moved out, she stopped making
lasagne. I still make it from time to time when I have to feed about
10-12 people.

It is quite hard to make lasagne for only two people, less so to make
four servings with planned on leftovers.

The way I usually do it, it's best done for at least 8 people. I
probably should experiment with smaller pans, cutting the noodles down,
etc. It freezes well so I could put several meals into the freezer if I
did that--did do spinach/ricotta stuffed shells a while ago in small
pans. I think we still have one or two still in the big freezer.

Title: Apache Stew
Categories: Native, Stew, Venison, Smoked, Chilies
Yield: 8 Servings

2 Red bell peppers
5 Green anaheim chiles
1/4 c Sunflower oil
1 lb Venison, cut into 1 1/2 inch
-cubes
1 Onion, diced
3 Garlic cloves, finely
-chopped
2 Carrots, sliced
3 c Cooked Indian hominy
8 c Water
1 1/2 ts Salt
1 ts White pepper
1 c Tumbleweed greens,
-thoroughly cleaned, or
-curly endive

Looks good but the hominy rules out my making it.

The Apache people lived in many regions throughout southeastern
Arizona and New Mexico. The men hunted the animals that roamed the
mountains, and the women gathered and harvested both wild foods and
the foods that they cultivated on the land.

Geronimo and Cochise being probably the best known of the Apaches......

This recipe is based on a traditional stew that was taught to me by
a San Carlos medicine man during one of my visits to his ranch.
When I prepare the stew now, I can vividly remember the tapping of
his
traditional water drum and the songs he chanted in his native Apache
tongue. Through his songs, he asked for all people to walk in
harmony with Mother Earth and be guided by the spirit of the
mountains and the spirit of his drum. I still remember the
sincerity and yearning of his songs.

That must have been interesting. Not that long ago, the Raleigh
newspaper had an article about the T'hono O'otham people and their
current work on preserving their way of life. That's the tribe that our
younger daughter's sons are members of thru their father.

From "Native American Cooking," by Lois Ellen Frank
From: Herbal Delights For Anyone

I never would have considered tumbleweed as edible but I don't see where
it wouldn't be.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 12-17-21 13:27, Ruth Haffly <=-
spoke to Dale Shipp about Lasagne <=-

Title: Apache Stew
Categories: Native, Stew, Venison, Smoked, Chilies
Yield: 8 Servings

2 Red bell peppers
5 Green anaheim chiles
1/4 c Sunflower oil
1 lb Venison, cut into 1 1/2 inch
-cubes
1 Onion, diced
3 Garlic cloves, finely
-chopped
2 Carrots, sliced
3 c Cooked Indian hominy
8 c Water
1 1/2 ts Salt
1 ts White pepper
1 c Tumbleweed greens,
-thoroughly cleaned, or
-curly endive

Looks good but the hominy rules out my making it.

Maybe gabanzo beans would sort'a work??

From "Native American Cooking," by Lois Ellen Frank
From: Herbal Delights For Anyone

I never would have considered tumbleweed as edible but I don't see
where it wouldn't be.

I recall giving a recipe like this (or maybe this) to the cooks where I
used to work for them to serve during Native American month (November).
I believe that they actually found tumbleweed greens or at least
something that could have passed on visual inspection. For most of us,
when we think tumbleweed, we think the dried up bunches of spherical
stalks that roll with each breeze. Perhaps it is sort of like
harvesting dandelion greens -- have to get them early when tender.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Quick And Healthy Oven Beef Stew [Oregon]
Categories: Soup/stew, Meat
Yield: 8 Servings

MMMMM-------------------AMERICAN MEASUREMENTS------------------------
2 lb Round steak; cubed
1 md Onion; chopped
1 lg Celery stalk; sliced
2 md Potatoes; unpeeled, cubed
2 ea Carrots; sliced
2 tb Tapioca
2 tb Dried parsley
1/2 ts Dried oregano
1/2 ts Salt (optional)
1/4 ts Garlic powder
1/8 ts Pepper
1 ea Bay leaf
1 1/2 c Tomato juice; salt-free
1 c Water

Preheat oven to 350F. Mix all ingredients in a 4-quart dutch oven.
Cover and bake for 2-1/2 hours. Yields 8 cups. One cup per serving.

Per serving:
Calories: 220
Carbohydrate: 23 grams
Protein: 23 grams
Fat: 4 grams
Exchanges: 1 starch, 2-1/2 lean meat, 1 vegetable

Source: Quick and Healthy - Volume I by Brenda J. Ponichtera, a
registered dietician living in The Dalles, Oregon. Reprinted by
Kaiser Permanente Planning For Health Newsletter Winter 1997, Number
4; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 03-26-98
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:13:21, 19 Dec 2021
___ Blue Wave/DOS v2.30

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Ruth Haffly wrote to Dale Shipp <=-

The way I usually do it, it's best done for at least 8 people. I
probably should experiment with smaller pans, cutting the noodles down, etc.

My recipe makes 3 smaller loaf pan size ones. It works the best for us as
we get two meals from each pan and as you said they freeze great and on a lazy day pop one in the oven from freezer and about an hour later you're eating.

Shawn

... Anything that keeps a politician humble is healthy for democracy.
--- EzyBlueWave V3.00 01FB001F
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Shawn Highfield wrote to Ruth Haffly <=-

The way I usually do it, it's best done for at least 8 people. I
probably should experiment with smaller pans, cutting the noodles
down, etc.

My recipe makes 3 smaller loaf pan size ones. It works the best
for us as we get two meals from each pan and as you said they
freeze great and on a lazy day pop one in the oven from freezer
and about an hour later you're eating.

My favourite lasagne is the Greek version called Moussaka which uses
potatoes for the pasta. It comes in two main variations - w/red sauce
or w/bechamel. I prefer the bechamel version.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 9 Servings

1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c All-purpose flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.

Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.

Bake, uncovered, @ 350ºF/175ºC for 1 hour. Let stand for
10 minutes before serving.

Yield: 8-10 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... Cats ARE smarter! Eight cats won't pull a sled!
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Hi Dale,

Title: Apache Stew
Categories: Native, Stew, Venison, Smoked, Chilies
Yield: 8 Servings

3 c Cooked Indian hominy
8 c Water
1 1/2 ts Salt
1 ts White pepper
1 c Tumbleweed greens,
-thoroughly cleaned, or
-curly endive

Looks good but the hominy rules out my making it.

Maybe gabanzo beans would sort'a work??

Maybe, kinda sorta. It looks like the hominy is used to thicken the
stew, garbanzos "as is" wouldn't have that effect. OTOH, if they were
mashed up, it might work. It would also give the stew a different taste
than if hominy were used.

From "Native American Cooking," by Lois Ellen Frank
From: Herbal Delights For Anyone

I never would have considered tumbleweed as edible but I don't see
where it wouldn't be.

I recall giving a recipe like this (or maybe this) to the cooks where
I used to work for them to serve during Native American month
(November). I believe that they actually found tumbleweed greens or at

They're a big thing out west--proper name is Russian thistle. We've seen
plenty of them either out in fields or along roadways, usually caught up
in a fence.

least
something that could have passed on visual inspection. For most of
us, when we think tumbleweed, we think the dried up bunches of
spherical
stalks that roll with each breeze. Perhaps it is sort of like
harvesting dandelion greens -- have to get them early when tender.

Probably springtime would be a good time for tumbleweed harvesting.
Dandelion greens have to be picked before the flowers appear; IIRC, we
did try them one year.

Title: Quick And Healthy Oven Beef Stew [Oregon]
Categories: Soup/stew, Meat
Yield: 8 Servings

We had a cold front come thru today, with lots of rain. I'm planning to
do beef stew for supper tomorrow, using up all sorts of odds and ends of veggies from the fridge and pantry. No set recipe, just whatever looks good/needs using will go into it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Shawn,

The way I usually do it, it's best done for at least 8 people. I
probably should experiment with smaller pans, cutting the noodles down, etc.

My recipe makes 3 smaller loaf pan size ones. It works the best for

As written, my recipe fills a 13x9 pan; I've got a deeper one that I use
for lasagne. I use a one pound box of pasta (about 16 noodles) to make
it.

us as we get two meals from each pan and as you said they freeze great
and on a lazy day pop one in the oven from freezer and about an hour
later you're eating.

There's only 2 of us here; I could try using small foil pans (as I did
for the stuffed shells), just planning to take more time in the assembly
to cut down noodles, fill more, smaller pans, etc. It's a thought, but
one I'll hold until after the new year starts.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

There's only 2 of us here; I could try using small foil pans (as I did
for the stuffed shells), just planning to take more time in the
assembly to cut down noodles, fill more, smaller pans, etc. It's a thought, but one I'll hold until after the new year starts.

It's worth the extra work as you don't get tired of eating it that way.
A couple of days per tray and one a month for the next 2 months. Perfect.

Shawn

... I never spit in your drink, so why do you smoke in my air?

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Dave Drum wrote to Shawn Highfield <=-

My favourite lasagne is the Greek version called Moussaka which uses potatoes for the pasta. It comes in two main variations - w/red sauce
or w/bechamel. I prefer the bechamel version.

Never had it. I will try to either find a greek place or make one myself. Potatoes as pasta is 100% gluten free. ;) The last batch I made I used
zuchini for the pasta and we liked it.

Shawn

... Capital Punishment means never having to say - "YOU AGAIN?"

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Hi Shawn,

There's only 2 of us here; I could try using small foil pans (as I did
for the stuffed shells), just planning to take more time in the
assembly to cut down noodles, fill more, smaller pans, etc. It's a thought, but one I'll hold until after the new year starts.

It's worth the extra work as you don't get tired of eating it that
way. A couple of days per tray and one a month for the next 2 months. Perfect.

Main hold up right now is the access to the big freezer. I need to clear
off the top of it. (G) But, yes, it does sound like a good project for
a nothing else to do day. I'd probably make up the sauce and cheese mix
one day, second day cook the noodles and assemble everything.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

Main hold up right now is the access to the big freezer. I need to
clear off the top of it.

I can't make any for Christmas because the freezer is full. LOL So is the fridge for that matter. I'm sure happy we are one of the lucky people to
have too much food in their home this year.

(G) But, yes, it does sound like a good
project for a nothing else to do day. I'd probably make up the sauce
and cheese mix one day, second day cook the noodles and assemble everything.

I just start in the morning and they are done by supper. Take my time
clean as I go etc etc.

Shawn

... Distrust your first impressions; they are invariably too favorable.
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