Mastercook PDA option and Mexican recipe

[Guest guest]

I don't have any experience with the Living Cookbook. However, I did try

and use the Mastercook PDA export option. I was not satisfied with it. I

think I set it up right and the way it appeared to work to me was that each

recipe became an individual file that was synchronized on each sync

operation.

 

I have a cookbook of about 300 recipes that I want to keep on my PDA for

quick reference if the kids come home from college so I can pick up

ingredients on the way home from work. This added immensely to my sync time

every day.

 

However, there is a program called Pocketcook that has a very nice sync

program and creates just one file for recipes that sync's to the PDA. I

have been using the program for about 2 years and like it a lot just for the

PDA portion. I still use Mastercook for the PC recipe management. The

company is currently in Beta test on a new version that includes a much more

powerful PC recipe management program along with their PDA program(both Palm

and Pocket PC) and I have actually tried the Beta version and liked it quite

well. The PC program will export recipes in Mastercook format appropriate

for this list. The Pocket Cook PDA program is available as a free download,

it just has a 100 recipe limit. It is real nice to be able to try it out.

http://www.pocket-cook.com/

 

Now for one of the recipes that I keep on my PDA. I think someone requested

a Mexican recipe that could be vegan. I sometimes use the soy based sour

cream and I have successfully substituted that in here and the soy based

yogurt. This is one of the few Mexican recipes I have come up with that

didn't have cheese. I am not crazy about the way that the soy based cheeses

melt so preferred this creamy sauce even with the soy based products.

 

PZ

 

 

* Exported from MasterCook *

 

Mexican Casserole

 

Recipe By :Pamela W. Zalesky

Serving Size : 6 Preparation Time :0:00

Categories : Dinner - Main Dish - Tortilla

 

Amount Measure Ingredient -- Preparation Method

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

12 6 inch corn tortillas

Bean Layer:

1/4 cup onion -- diced

1 clove garlic -- minced

1 15 ounce can pinto beans -- rinsed & drained

Tofu Layer:

16 ounce very firm tofu, cubed

15 ounces white corn

Creamy Layer:

8 ounces nonfat sour cream

8 ounces nonfat yogurt

1 tablespoon dry no-oil vinaigrette salad dressing

Sauce Layer:

1 tablespoon olive oil

3/4 cup onion

4 cloves garlic -- minced

1 tablespoon taco seasoning mix

2 cups diced tomatoes

 

Preheat the oven to 350F.

 

Sauce Layer:

Saute onion, garlic and taco seasoning in olive oil. Add tomatoes and

simmer for 10-15 minutes.

 

Creamy Layer:

Combine yogurt, sour cream and dressing mix and stir well to mix.

 

Bean Layer:

Mash pinto beans, stir in onion and garlic. Add a couple of tablespoons of

the sauce.

 

Tofu:

Sprinkle tofu with some mexican seasoning and saute lightly in olive oil.

 

Construction:

Spray a baking dish with nonstick baking spray. Line the casserole with

tortillas. Spread half of the bean mixture evenly over the tortillas.

Add a layer of tortillas. Spread half of the tofu and half of the corn onto

the tortillas. Layer half of the creamy filling over the tofu and corn.

Spread half of the sauce over the creamy layer. Add a layer of tortillas.

Spread the remaining bean mixture evenly over the tortillas. Add a layer of

tortillas. Sprinkle with remaining tofu and corn and top with creamy

filling and remaining sauce.

 

Bake for about 35 to 45 minutes.

 

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

 

Per Serving (excluding unknown items): 504 Calories; 5g Fat (9.2% calories

from fat); 26g Protein; 95g Carbohydrate; 23g Dietary Fiber; 4mg

Cholesterol; 192mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1

Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0