Recipes Included On This Page Rice and Broccoli Casserole Roasted Capsicum and Feta Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rice and Broccoli Casserole Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups long-grain rice 3 cups chicken broth 2 packages chopped broccoli 3/4 cup chopped onion 3/4 cup mushrooms 1/4 cup butter 1/2 cup flour 1 cup evaporated milk 3 cups chicken broth salt and pepper Cook the rice in the chicken broth, set aside. Thaw broccoli. In a skillet, melt the butter and sauté the onion and mushrooms. Blend the flour with the evaporated milk, stir in the chicken broth, cook together until thickened, add salt and pepper to taste. Mix together with onions and mushrooms. Mix broccoli with rice, place in large buttered casserole, pour sauce over, top with crumbs and bake uncovered in a 350º oven for 45 minutes. - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 6g Total Fat; (29% calories from fat); 7g Protein; 27g Carbohydrate; 17mg Cholesterol; 449mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Roasted Capsicum and Feta Muffins Recipe By :Pizzas and Snacks; Australian Women's Weekly; 1998 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium red bell pepper -- (200 g) 1 medium yellow bell pepper -- (200 g) 2 1/2 cups self-rising flour -- (375 g) 100 grams feta cheese -- chopped [about 3 1/4 ounces] 1/2 cup grated parmesan cheese -- (40 g) 90 grams butter -- melted [3 ounces] 1 egg -- lightly beaten 1 cup milk -- (250 mL) 1 tablespoon chopped fresh rosemary -- (20 mL) 1/2 teaspoon ground black pepper -- (2 mL) 1 tablespoon sesame seeds -- (20 mL) Preheat oven to moderately hot (400-425F / 200-210C). Grease a 6-hole "Texas" (3/4 cup / 180 mL) muffin pan. Quarter the peppers; remove the seeds and membranes. Roast under a grill or in a very hot oven, skin-side up, until the skin blisters and blackens. Cover the pieces in paper for 5 minutes; remove the skin. Chop roughly. Sift the flour into a large bowl; stir in the peppers, cheeses, butter, egg, milk, rosemary and pepper. Divide the mixture among the prepared muffin cups. Sprinkle the sesame seeds over the tops. Bake in preheated oven for about 30 minutes. From Pizzas and Snacks in the Make It Tonight series of cook booklets by The Australian Women's Weekly; 1998; ISBN 1-86396-097 X MC formatted by Hallie. Untried. Hallie**Recipe: Roasted Capsicum and Feta Muffins Contributed to the FareShare Gazette by Hallie; 31 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 422 Calories (kcal); 21g Total Fat; (45% calories from fat); 13g Protein; 45g Carbohydrate; 90mg Cholesterol; 1126mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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