| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Gound round beef |
| 2 | md | Eggplants |
| 1 | md | Onion, chopped fine |
| 1/4 | c | Chopped bell pepper |
| 1 1/2 | c | Cooked rice |
| 1/2 | c | Fine bread crumbs |
| 1/4 | Stick margarine | |
| 1/4 | c | Sliced celery |
| 1 | Clove garlic, chopped |
INSTRUCTIONS
Peel and boil eggplant in salted water until tender. In a skillet with a small amount of shortening, brown ground beef, bell pepper, celery, onion, garlic, salt and pepper to taste. To the skillet mixture add rice and eggplant; mix well. Turn into casserole, cover with bread crumbs and dot with butter. Bake in a 350 oven until brown. Serves 6. Posted to EAT-L Digest 18 November 96 Date: Tue, 19 Nov 1996 05:34:03 -0600 From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
A Message from our Provider:
“Jesus believes in you”