"Andy" <q> wrote in message ...
> Paul M. Cook said...
>
>>> Paul,
>>>
>>> Would dividing it into sterilized glass jars be safe, into sensible
>> portions?
>>>
>>
>> Too much bother, these days I am not even sure where to buy canning jars.
>>
>>> In omelettes, enchiladas, taquitos, lasagna, stuffed shells, etc., come
> to
>>> mind.
>>
>> I can see I'll be making a lot of Mexican food. Stuffed shells? Got a
>> recipe? Sounds tasty.
>
>
> Here's the recipe I use:
>
> http://allrecipes.com/Recipe/Stuffed...II/Detail.aspx
>
> As Mark raised the question about it being dry beef or creamed, the recipe
> probably lends itself to using dry, or you could juggle some of the
> ingredients quantities, however you see fit.
>
> I don't know the consistency of dry chipped beef. Maybe you want to cook
> it
> some before adding to the filling?
>
> NOTES on the Recipe: Use a pastry bag to inject the filling into the
> shells. Cooking the shells "about 3/4 done" will make them easier to fill
> without tearing and they'll finish cooking as they bake. I also recommend
> stuffing to overflowing!


Hey cool, I've made shells before. This would be good with the beef. I've
used hamburger before and it was good. I think I'll make manicotti too with
this recipe. Not sure what to expect when I open one of these cans.
Possibly pretty dry, Once I do open a can I am committed to eating it.

So far I'm going to make fried taquitos, maybe some enchiladas and the
shells.

Assuming it's even edible.

Paul