RICE LASAGNA
1
pound (4549) bulk Italian
sausage
1 cup (250mL) chopped onion
2 garlic cloves, minced
1
can ($3
ounces or
7949)
Italian-style tomatoes, with juice
1 can (8 ounces or 2.279)
tomato
SalJce
1 can (6 ounces or 1709)
tomato paste
1%
teaspoons (7mL) dried oregano
several dashes black pepper
5 cups (1.25L) cooked rice
16 ounces (4549) Ricotta cheese
8 ounces (2279) Mozzarella
cheese, shredded
1%
cup (50mL) grated
Parmesan cheese
Grease a
9”xl3”x2”
(23x33x5cm) pan. Brown sausage,
onio,n
and
gar lit in
a
large fry pan or Dutch oven. Add tomatoes, tomato sauce,
tomaio paste, oregano and pepper, breaking tomatoes up with a
spoon. Bring to a boil, then reduce heat to a simmer. Cook covered
lo-15 minutes or until sauce has thickened-slightly. Spoon % of sauce
into pan and top with
l/z
of rice and all of Ricotta. Next, layer % of
sauce, l/2 of Mozzarella, and the remaining rice. Top tiith remaining
sauce, remaining Mozzarella and sprinkle with Parmesan. Bake at
350°F (180°C) for 30-40 minutes until top is golden brown.
Yield: I? servings
CtJRRlED’ CHICKFN AND
RICE
SALAD
3 cups (T50mL) cooked rice
%
cup (125mL) mayonnaise
2 cups (500mL) diced,
cooked chicken
1 can (20 ounces or 5679)
pineapple tidbits, drained
%
cup (125mL) chopped
red pepper
%
cup (125mL) chopped celery
V4
cup (50mL) sour cream
1 tablespoon (15mL) lemon juice
1 teaspoon (5mL) curry powder
%
teaspoon (2mL) salt
V4
teaspoon
(1mL).
hot pepper sauce
1 can (8 ounces or 2279) sliced
water chestnuts, drained
Combine all ingredients in a large bowl. Chill before serving.
Yield: 6-8 servings
1.3