| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Left over chicken; shredded |
| 1/2 |
|
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
|
Bell pepper; diced small |
| 2 |
c |
Cooked rice |
| 2 |
tb |
Tomato sauce |
| 10 |
|
Black olllives; pitted |
| 3 |
tb |
Green peas; cooked |
| 4 |
tb |
Parmesan cheese; grated |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Oregano; optional |
|
|
Salt and pepper; to taste |
|
|
Tabasco or other hot pepper; to taste |
| 1 |
tb |
Green onions; chopped |
INSTRUCTIONS
1. Heat 2 tbs oil in a pan. Add the onions, garlic and bell pepper and cook
until vegetables are soft. 2 Add the rest of the ingredients, but half of
the grated parmesan. 3. Place everything in a baking dish. Sprinkle plenty
of parmesan on top, drizzle a little olive oil and bake until heated
through .
NOTES : Can be done with shrimp, codfish etc You may add other ingredients
to your taste: artichoke, celery, raisins ...
Recipe by: Miriam Podcameni Posvolsky
Posted to MasterCook Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on Aug 29, 1998, converted by MM_Buster v2.0l.
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