| 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”