Flounder Au Gratin
INGREDIENTS:
1 1/2 c Hot cookes rice
1/4 c Grated Parmesan cheese
1 tb Chooped green onion tops
1 Egg white
4 Eggs
1 Egg yolk
1 c Shredded Swiss cheese (4
-ounces)
2/3 c Milk
1/4 c Sliced green onions
1/4 ts Salt
1/4 ts Ground pepper
1/4 ts Nutmeg
1 pk (10 oz) frozen chopped
-spinach, thawed and pressed
-dry.
1 1/2 c Hot cookes rice
1/4 c Grated Parmesan cheese
1 tb Chooped green onion tops
1 Egg white
4 Eggs
1 Egg yolk
1 c Shredded Swiss cheese (4
-ounces)
2/3 c Milk
1/4 c Sliced green onions
1/4 ts Salt
1/4 ts Ground pepper
1/4 ts Nutmeg
1 pk (10 oz) frozen chopped
-spinach, thawed and pressed
-dry.
(from Betty Crocker Cook Book)
Heat oven to 325. Grease pie plate, 9x11/4 inches. Mix rice, Parmesan chees, 1 tablespoon green onion tops and egg white with fork. Press mixture evenly on bottom and up side of pie plate (do not leave any holes). Bake 5 minutes.
Beat eggs and egg yolk with hand beater in medium bowl until very foamy. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes [It always takes longer for me close to an hour] or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired. 6 servings; 235 Calories per serving
Heat oven to 325. Grease pie plate, 9x11/4 inches. Mix rice, Parmesan chees, 1 tablespoon green onion tops and egg white with fork. Press mixture evenly on bottom and up side of pie plate (do not leave any holes). Bake 5 minutes.
Beat eggs and egg yolk with hand beater in medium bowl until very foamy. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes [It always takes longer for me close to an hour] or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired. 6 servings; 235 Calories per serving