| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
Italian |
Breakfast, Casseroles |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Lean Ground Pork |
| 3/4 |
ts |
Italian Seasoning |
| 1/4 |
ts |
Fennel Seeds Crushed |
| 2 |
cl |
Garlic Minced |
| 2 |
|
(8 Oz.) Cart Frozen Egg |
|
|
Substitute Thawed |
| 1 |
c |
Skim Milk |
| 1/4 |
c |
(1 Oz.) Shredded Cheddar |
| 3 |
|
Green Onions Chopped |
| 3/4 |
ts |
Dry Mustard, 1/4 t. Salt |
| 1/4 |
ts |
Ground Red Pepper |
| 6 |
sl |
White Bread Cut Into |
| 1/2 |
|
In Cubes. Cherry |
|
|
Tomatoes |
INSTRUCTIONS
Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot.
Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is
Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper
Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt
& Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring
Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With
Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For
50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion
Tops If Desired.
Fat 8.3. Chol. 46.
Posted to EAT-L Digest 14 Sep 96
Date: Sun, 15 Sep 1996 17:10:57 -0500
From: "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>
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