Add 2 teaspoons salt into boiling water, add orzo; boil 10 to 12 minutes
until tender; drain. Put orzo into lightly buttered dish with peppers,
chilies and Monterey Jack. Spread sour cream evenly over top, sprinkle with
Parmesan cheese, dot with butter. Bake at 450 degrees for 15 minutes, top
shelf of oven until golden puffy. Cool slightly.
Cookbook '87
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 17, 1998
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