God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
Lardons (a kind of thick bacon, cut in little pieces)
2
Minced shallots (or 1 onion)
1
cn
Parisian mushrooms
1/2
c
White wine
1
cn
Peeled and cut tomatoes
Shredded leaves of basil
14
oz
Mozzarella cheese
Grated parmesan
INSTRUCTIONS
Preheat the stove 200 C (400 F) In a skillet, saute the lardons with the
shallots until they are soft. Add the mushrooms, and then the wine, salt
and pepper. Simmer 5 minutes. Put the rice in a casserole dish. Add the
contents of the skillet. Add the can of tomatoes. Sprinkle with the basil
leaves. Cover everything with slices of mozzarella. Sprinkle with parmesan.
Bake 25 minutes or until the cheese is nice and bubbly.
Posted to recipelu-digest Volume 01 Number 271 by "Christine Briand"
<cbriand@vnet.IBM.COM> on Nov 18, 97
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