Florentine Pork in French Bread Boats
INGREDIENTS:
1 1/2 c Hot cooked rice
1/4 c WW FF Parmesan Italian
Topping
1 tb Chopped green onion tops
1 Egg white
8 Egg whites
1 c Shredded FF white cheese
2/3 c Skim milk
1/4 c Sliced green onions
1/4 ts Salt
1/4 ts Ground pepper
1/4 ts Ground nutmeg
1 pk (10 oz.) frozen chopped
Spinach, thawed and pressed
Dry (I used fresh)
1 1/2 c Hot cooked rice
1/4 c WW FF Parmesan Italian
Topping
1 tb Chopped green onion tops
1 Egg white
8 Egg whites
1 c Shredded FF white cheese
2/3 c Skim milk
1/4 c Sliced green onions
1/4 ts Salt
1/4 ts Ground pepper
1/4 ts Ground nutmeg
1 pk (10 oz.) frozen chopped
Spinach, thawed and pressed
Dry (I used fresh)
Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan cheese, 1 tbl green onion tops and the egg white with fork. Press mixture evenly on bottom and up side of pie plate. DO NOT leave any holes. Bake 5 minutes.
Beat egg whites untill almost peaking. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired.
6 servings.
This is something I made last week from adapting from Betty Crocker's 40th Anniversary Edition Cookbook.
Beat egg whites untill almost peaking. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired.
6 servings.
This is something I made last week from adapting from Betty Crocker's 40th Anniversary Edition Cookbook.