Keep the Feast

ABCCM LASAGNA MEXICANA
(makes two casseroles)

1 pkg. 6 inch flour tortillas (Pepito, 20 count)
2 lbs. ground turkey or ground beef
1 (16 oz.) jar mild chunky salsa
2 (15 oz.) cans tomato sauce
2 pkgs. Taco seasoning mix (lower sodium)
2 (16 oz.) cartons cottage cheese (4% milkfat)
4 eggs
2 pkgs. shredded Colby/Monterey Jack cheese (4 cups)
2 9x13 aluminum disposable baking pans

Brown ground turkey or ground beef and drain.  Stir in salsa, tomato sauce and taco seasoning.  Simmer for 5 minutes, stirring frequently.  In separate bowl combine cottage cheese and eggs.

To assemble each casserole: Line the bottom of a slightly greased 9x13 aluminum disposable baking pan with four of the tortillas.  You may need to tear one in half and allow for some overlapping.  Top with one fourth of the meat mixture.  Spoon half of the cottage cheese mixture over meat.  Arrange four more tortillas over the cottage cheese and top with another fourth of the meat mixture and cover with 1 package of shredded cheese.  Repeat for the second casserole.  Cover with aluminum foil and label with your name and the date prepared.  These casseroles may be made ahead of time and frozen.

-Susan Tarbell

Shrimp Dip

8 oz. cream cheese, softened 
1 tsp. horseradish
½ c. mayonnaise
¼ tsp. Worcestershire sauce
2 tsp. lemon juice 
5 oz. can shrimp
3 tsp. chili sauce

Combine all ingredients in blender; then add shrimp. Serve with crackers.    

                                                                Dian Bradley