Ingredient:
- 1 cup shredded cheddar cheese
- 1/2 cup cottage cheese
- 4 eggs beaten
- 1 tablespoons parsley, minced
- 1-1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 pounds zucchini, sliced 1/4" round
- 3/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup (1/2 stick) butter
Direction:
Preheat oven to 375F. Butter inside of shallow two quart baking dish. Combine first 6 ingredients in bowl and mix well. Place layer of zucchin1 in baking dish and layer with same of the cheese mixture. Repeat, ending with cheese mixture. Combine bread crumbs and Parmesan in small bowl.
Sprinkle over casserole. Dot with butter. Tent with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until top is brown. Serve hot.
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Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction: Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |