| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground meat |
| 1/2 |
c |
Bell pepper, chopped |
| 1/2 |
c |
Celery, chopped |
| 1 |
|
Garlic clove |
| 2 |
c |
Eggplant, diced |
| 2 |
tb |
Parsley |
| 1 |
c |
Uncooked rice |
| 1 |
|
Envelope of onion soup mix |
| 1/2 |
ts |
Oregano |
| 1 |
cn |
Tomato paste 6 oz. |
| 3 |
c |
Water |
| 1/4 |
c |
Ripe olives |
| 1 |
c |
Bread crumbs |
| 1/2 |
c |
Parmesan cheese |
| 2 |
tb |
Margarine, melted |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Brown the beef; drain excess fat. Add green pepper, celery and garlic.
Saute until tender. Stir in salt and pepper, eggplant (my favorite),
parsley, rice, oregano, soup mix, tomato paste and water. Bring to a boil;
cover and simmer for 20 minutes. Pour into greased casserole or baking
pan. Sprinkle with mixed bread crumbs, Parmesan cheese and margarine. Top
with ripe olives. Bake at 450 degrees for 15 minutes. (I usually omit the
olives) Randy Rigg
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