| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked rice; cooled |
| 1 |
tb |
Margarine; melted |
| 3 |
|
Eggs or 6 egg whites |
| 1 |
c |
Grated cheddar or Monterey Jack cheese |
| 1 |
c |
Sliced fresh mushrooms |
| 1 |
c |
Chopped cooked chicken or turkey |
| 3/4 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
by Julie Davis inudog@pacifier.com
This delicious pie cooks up cheap when you use chicken leftover from a
whole chicken you roasted. When you cook rice, make extra for use in
recipes such as this one or for soup. Cooked rice freezes well. To reduce
the fat in this recipe replace each egg with 2 egg whites and reduce the
cheese to 3/4 cup.
In a medium size bowl, combine the rice, margarine and one slightly beaten
egg. Pour the mixture into a lightly greased 9-inch pie plate, pressing
against the side and bottom to form a crust. Sprinkle half of the cheese on
the bottom of the crust. Place the mushrooms and chicken on top. Sprinkle
remaining cheese on top.
Combine 2 eggs, and the milk, salt and pepper in a small bowl. Pour evenly
over the other ingredients. Bake at 400 degrees for 30 minutes. The center
should be very moist and not quite set when the pie is done. Let the pie
set for 5 minutes before serving. Serves 5.
Posted to Bakery-Shoppe Digest by Musique68 <Musique68@aol.com> on Apr 8,
1998
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