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Hoosier supper
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Ingredients:
| 1
| lbs | Ground meat | | 1/2
| cup | Bell pepper, chopped | | 1/2
| cup | Celery, chopped | | 1
| | Garlic clove | | 2
| cup | Eggplant, diced | | 2
| tbsp | Parsley | | 1
| cup | Uncooked rice | | 1
| | Envelope of onion soup mix | | 1/2
| tsp | Oregano | | 1
| can | Tomato paste 6 oz. | | 3
| cup | Water | | 1/4
| cup | Ripe olives | | 1
| cup | Bread crumbs | | 1/2
| cup | Parmesan cheese | | 2
| tbsp | Margarine, melted | | | Salt and pepper to taste |
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Procedures:
| 1 | Brown the beef; drain excess fat. | | 2 | Add green pepper, celery and garlic. | | 3 | Saute until tender. | | 4 | Stir in salt and pepper, eggplant (my favorite), parsley, rice, oregano, soup mix, tomato paste and water. | | 5 | Bring to a boil; cover and simmer for 20 minutes. | | 6 | Pour into greased casserole or baking pan. | | 7 | Sprinkle with mixed bread crumbs, parmesan cheese and margarine. | | 8 | Top with ripe olives. | | 9 | Bake at 450 °F for 15 minutes. | | 10 | (i usually omit the olives) randy rig |
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