| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Casseroles |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Tomato sauce — canned |
| 2 |
tb |
Brown sugar — firmly |
|
|
Packed |
| 2 |
tb |
Pickle relish — sweet |
| 1/2 |
ts |
Garlic powder |
| 1 |
ts |
Mustard — dry |
| 2 |
c |
Rice, brown — cooked |
| 16 |
oz |
Corn, whole kernel — |
|
|
Canned |
| 32 |
oz |
Kidney beans — rinsed and |
|
|
Drained |
| 1 |
c |
Onions — chopped very fine |
INSTRUCTIONS
Preheat oven to 350.
Lightly oil a 1 3/4 quart deep sided baking dish or casserole, or spray
with a nonstick cooking spray.
In a small bowl, combine tomato sauce, brown sugar, relish, garlic powder,
and dry mustard. Mix well.
Spread one-half of the rice in the bottom of the prepared baking dish. Top
with one-half of the corn. Spoon one0haf of the beans evenly over the corn.
Top with one-half of the onions, and then one-half of the sauce.
Top with remaining, rice, then corn, then beans, then onions, then
remaining sauce.
Cover and bake one hour.
Per serving: 284 cal; 12 g prot; 3 g fat; 55 g carb; 254 mg sod; 0 chol
Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by
DEEANNE
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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