Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients: 1 Teaspoon(s) Squash, cubed, peeled 1 Cup(s) Chopped onion 3 Garlic cloves, minced 1 Cup(s) Chopped mushrooms 1 Teaspoon(s) EACH dried basil, thyme, marjoram, and cumin 2 Cup(s) Cooked beans 2 Cup(s) Cooked brown rice 3 Eggs, slightly beaten 2 Cup(s) Low fat cottage/ricotta cheese (or combination) 1/4 Cup(s) Crumbled Feta cheese (optional) 2 Tablespoon(s) Med carrots, sliced thin 2 medium Tomatoes, sliced 1/2 Cup(s) Dried mushrooms 1/2 Cup(s) Fine dry bread crumbs |
Directions: Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and
mushrooms until onion is nearly soft. Add all remaining ingredients except
final three. Mix well and spread mixture in a large greased or sprayed
shallow baking dish. Arranged tomato slices over the top. Mix together
parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes
8 servings.
Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods.
Shared by: Sharon Stevens
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Program Basics
Preparation Time: 0:15
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a saucepan, melt margarine over medium-high heat; sprinkle
with flour. Co French toast casserole Cut bread into 1-inch cubes (loaf should yield approx. 10 cups).
Place bread cubes in a greased 13 x 9 baking dish.
In a mixing bowl, beat eggs, milk, sugar, vanilla and salt.
Pour over bread cubes.
Cover and refrigerate for 8 hours or over night.
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