| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Lamb, Casseroles, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb, ground |
| 3 |
|
Onion; finely chopped |
| 4 |
tb |
Butter |
| 1 |
lb |
Zucchini, small; cubed |
| 1 |
ds |
Pepper |
| 2 |
ts |
Parsley; chopped |
| 1 |
ts |
Salt |
| 1 |
c |
;Water |
| 8 |
|
Eggs |
|
|
Tomato sauce |
INSTRUCTIONS
Saute lamb and onions in butter until meat is browned. Add zucchini,
pepper, parsley, salt, and water and cook over low heat, stirring
occasionally, until meat and vegetables are tender. Cool slightly. Beat
eggs until frothy. Stir into cooked mixture. Pour into a 1 qt. baking dish
or souffle dish and bake in a 375-deg. oven for 30 min. or until set. Cut
into squares and serve hot with tomato sauce. 6 servings. Submitted By SAM
WARING On 05-23-95 (2256)
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”