![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
* Exported from MasterCook * EGGPLANT AND RICE SCALLOP Recipe By : Jewish Cookery by Leah H. Leonard Serving Size : 4 Preparation Time :0:00 Categories : Israeli Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fried eggplant slices -- to make 2 layers 1 1/2 cups cooked rice 1 cup finely cut leftover meat 1 egg 1 cup water salt to taste In a casserole or deep baking dish place a layer of fried eggplant slices. Spr ead cooked rice over evenly, then meat, and top with remaining fried eggplant s lices. Beat the egg, add a little water and pour over the top. Add remaining water around the sides. Salt to taste. Bake 30 minutes at 350°F. Serve hot. Jewish Cookery by Leah H. Leonard Crown Publishers, 1986. Formatted by Andi <frog@digiscape.com>, 3/12/98 - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2017 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |