---

It’s about using canned foods today folks, along with some information about the can itself.

We are becoming more involved in our nation’s recycling efforts than we were a number of years ago. Although solving the country’s solid waste problem is an ongoing project, there is one food package that is leading the way––the steel can. According to the Canned Food Information Council, steel is one of the most recyclable packaging materials used today. Used for over 100 years, the steel can is completely recyclable and contains an average of 25 percent recycled steel. After steel cans serve their purpose as food containers, they are recycled into new steel products. About 100 million steel cans are used in the U.S. every day and more than 34 percent of those cans are recycled and it should be more if we would do more recycling in our homes and businesses. The next time you open a can of beans, tuna, soup or whatever, take just an extra 30 seconds of your time to take the paper off the can, remove both ends (if both ends are removable), and flatten the can. Canned foods use no energy to store, store, cost less to transport to supermarkets than fresh foods and take less energy to cook as they’re already cooked in the cans. I’ll get off the recycling band wagon now, but please take the time to recycle your empty cans and all other recyclables. It’s so important.

+++++

This recipe uses some canned foods so remember to add them to your grocery list if you decided to try this.

SPINACH-CHEESE

LASAGNA ROLLS

1/2 c. chopped onion

1 large clove minced garlic

1 T. olive or canola oil

1-15 oz. can whole leaf spinach, well drained and finely chopped

1 c. low-fat ricotta cheese or small curd cottage cheese, well-drained

1/2 c. grated parmesan cheese

1 egg

1/2 t. sugar

1/8 t. pepper

6 lasagna noodles, cooked and drained (rinse in cold water so they don’t stick together)

1-15 oz. can, no salt added, tomato sauce

1 t. dried basil and oregano leaves

1-4 oz. can mushroom pieces, drained

fresh snipped parsley for garnish (optional)

Saute onion and garlic in oil in medium skillet until tender; add spinach and cook until mixture is dry, stirring often. Combine with cheese, egg, sugar and pepper. Spread scant 1/2 c. mixture on each lasagna noodle and roll-up; secure with a toothpick if needed or place in greased baking dish, seam side down. Cover and bake in 350 degree oven until hot, about 20 minutes. Heat tomato sauce, herbs and mushrooms in small saucepan, covered, so it doesn’t “splat” out of the pan onto our stove. Put the rolls onto a serving plate and pour hot sauce over. Sprinkle with parsley. Serves 4-6.

NOTE: This is rather putzy so you may want to layer the noodles and cheese, etc. in an 8x8 baking pan or casserole and bake about 40 minutes.

+++++

A quick and easy pasta dish in a skillet for you.

CHEESEBURGER PASTA

1 lb. lean ground beef, browned, drained and rinsed under hot water to get rid of fat.

2 T. minced onion

1 can cheddar cheese soup

1 can tomato soup (use Italian-style if you like)

1-1/2 c. water

2 c. uncooked small shell pasta

Heat all ingredients together in 10-inch skillet. Heat to boiling; cover and cook over medium heat or until pasta is cooked, about 12-15 minutes. Serve with crusty french bread and perhaps a lettuce or waldorf salad. Serves 4.

+++++

This is a great overnight salad to serve with a spaghetti supper or your favorite hot dish.

LOTS O’VEGGIES SALAD

1/4 medium head cauliflower, broken into small florets

half of a medium onion, sliced into thin rings

1-8 oz. can green beans, drained

1-8 oz. wax (yellow) beans, drained

1-8 oz. can lima beans, drained

2 small whole sweet pickles, sliced 1/4-inch thick

1 medium carrot, peeled and sliced 1/8-inch thick

3/4 c. vinegar

1/4 c. sweet pickle juice (optional)

1 c. sugar (can use 1/2 c. granular sugar sweeteners)

1/2 t. salt (optional)

1/4 t. ground turmeric

1/8 t. dry mustard

In large bowl, combine first seven ingredients. Bring rest of ingredients to a boil in a small saucepan. Lower heat and simmer two minutes. Pour over veggies; stir gently. Cover and chill overnight. To serve, stir again; drain before serving. Makes 6-8 servings.

+++++

And . . .

QUICK/CREAMY HERBED CHICKEN

1 T. canola or olive oil

4 skinless, boneless chicken breast halves (about 1 lb.)

1 can cream of chicken with herbs soup

1-4 oz. can mushrooms drained

1/2 c. milk

2 c. cooked white or wild rice or mixture of both

In large skillet, brown chicken on both sides in oil, 12-15 minutes, or until no longer pink. Combine soup and milk; heat just to boiling. Pour over chicken. Cover and cook on low 5-7 minutes. Serves 3-4.

+++++

Thought for the day: Success comes in cans, not can’ts (different look on cans).

---