Hoosier Supper
Hoosier Supper recipe
Yield
4 servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
ground |
|
| ½ | cup |
sweet red bell peppers
|
*
|
| ½ | cup |
celery
chopped |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 2 | cups |
eggplant
diced |
*
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | cup |
rice
uncooked |
|
| 1 | envelope |
onion soup mix
|
*
|
| ½ | teaspoon |
oregano
|
|
| 6 | ounces |
tomato paste
|
|
| 3 | cups |
water
|
|
| ¼ | cup |
olives
ripe |
*
|
| 1 | cup |
bread crumbs
|
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
margarine
melted |
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
ground |
|
| 118 | ml |
sweet red bell peppers
|
*
|
| 118 | ml |
celery
chopped |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 473 | ml |
eggplant
diced |
*
|
| 3E+1 | ml |
parsley leaves
|
|
| 237 | ml |
rice
uncooked |
|
| 1 | envelope |
onion soup mix
|
*
|
| 2.5 | ml |
oregano
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 7.1E+2 | ml |
water
|
|
| 59 | ml |
olives
ripe |
*
|
| 237 | ml |
bread crumbs
|
|
| 118 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
margarine
melted |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Brown the beef; drain excess fat.
Add green pepper, celery and garlic.
Sauté until tender.
Stir in salt and pepper, eggplant (my favorite), parsley, rice, oregano, soup mix, tomato paste and water.
Bring to a boil; cover and simmer for 20 minutes.
Pour into greased casserole or baking pan.
Sprinkle with mixed bread crumbs, Parmesan cheese and margarine.
Top with ripe olives.
Bake at 450℉ (230℃) for 15 minutes.
