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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 1 |
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Directions: Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir
well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at
350 F. for 2 hours, or until lentils are tender, stirring occasionally.
Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes
or until cheese melts.
Yield: 6 to 8 servings.
From _Tidewater on the Half Shell_ by The Junior League of Norfolk-Virginia
Beach, VA. In _America's Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 214-215. ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.
Submitted By CCH@SALATA.COM (CATHY HARNED) On 10 JAN 96 153034 -0800
| Ingredients:
4 Ounce(s) Swiss cheese; shredded
3/4 Cup(s) Dried lentils
3/4 Cup(s) Onion; chopped
1/2 Cup(s) Brown rice; uncooked
3 1/2 Cup(s) Canned chicken broth
1/4 Cup(s) Burgundy or other dry red wine
1/2 Teaspoon(s) Dried whole basil; crushed
1/4 Teaspoon(s) Crushed peanuts
1/4 Teaspoon(s) Dried whole oregano
1/4 Teaspoon(s) Dried whole thyme
1/8 Teaspoon(s) Cn red kidney beans, drained
1/8 Teaspoon(s) Pepper |
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