| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(16-oz) orzo or small pasta shells |
| 1 |
c |
Chopped green peppers; fresh |
| 1 |
c |
Chopped onion |
| 6 |
oz |
Mushrooms; sliced thin |
| 4 |
oz |
Margarine |
| 2 |
|
Bouillon cubes |
| 1 |
c |
Boiling water |
|
|
Non-stick vegetable spray |
| 1 |
cn |
(2.8-oz) fried onion rings |
INSTRUCTIONS
From: Pat Gold <plgold@ix.netcom.com>
Date: Tue, 23 Jul 1996 16:21:22 -0700
Source: California Kosher
1. Cook pasta until al dente and drain. Saute peppers, onions and
mushrooms in margarine till tender. Dissolve bouillon cubes in boiling
water and mix with shell mixture. Add vegetables and mix gently.
2. Prepare 9 x 13-inch glass pan with vegetable spray. Layer 1/2 pasta
mixture, then spread onion rings over top. Layer pasta mixture again,
ending with onion rings.
3. Bake 45 minutes at 350-degrees F.
JEWISH-FOOD digest 275
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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