Show Notes #179: Spinning the Cube

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[audio:https://bsmarchive.info/lhs/mp3/lhs179.mp3]

Segment 1 (Amateur Radio)

  • Amateur Radio “Uniquely Situated” to be at Leading Edge Again

Segment 2 (Open Source)

  • Open-Source Pioneer Munich Debates Abandoning Linux for Windows 10

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

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Segment 5 (Cheryl's Recipe Corner)

  • Mexican Lasagna
  • Description
    • Over 20 years ago I was given a cookbook that had this recipe in it, and I decided to fix it one evening for dinner. Everyone raved about it so it earned it a regular spot in our meal plans. While I don't fix it as often now, I do fix it occasionally and Russ will request it, along with my Mexican Cornbread that I did for episode #169.
  • Ingredients
    • 1 pound ground beef\
    • 1 can (17 oz) whole kernel corn, drained
    • 2 cans (8 oz each) tomato sauce
    • 1 cup picante sauce
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 2 cups cottage cheese
    • 2 eggs, slightly beaten
    • 1/4 cup parmesan cheese
    • 1 teaspoon crushed oregano
    • 1/2 teaspoon garlic salt
    • 12-16 small flour tortillas
    • 1 1/2 cups shredded cheddar (or Mexican blend) cheese
  • Directions
    • Brown meat and drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan, oregano and garlic salt in separate bowl; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 9x13” baking dish, overlapping as necessary. Top with 1/2 of the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375 degrees for about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheddar cheese. Let stand 10-15 minutes before serving with additional picante sauce.

Segment 6 (Social Media Roundup)

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