Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (16-oz) orzo or small pasta shells |
| 1 cup | Chopped green peppers; fresh |
| 1 cup | Chopped onion |
| 6 ounces | Mushrooms; sliced thin |
| 4 ounces | Margarine |
| 2 \N | Bouillon cubes |
| 1 cup | Boiling water |
| \N \N | Non-stick vegetable spray |
| 1 can | (2.8-oz) fried onion rings |
From: Pat Gold <plgold@...>
Date: Tue, 23 Jul 1996 16:21:22 -0700 Source: California Kosher
1. Cook pasta until al dente and drain. Saute peppers, onions and mushrooms in margarine till tender. Dissolve bouillon cubes in boiling water and mix with shell mixture. Add vegetables and mix gently.
2. Prepare 9 x 13-inch glass pan with vegetable spray. Layer ½ pasta mixture, then spread onion rings over top. Layer pasta mixture again, ending with onion rings.
3. Bake 45 minutes at 350-degrees F.
JEWISH-FOOD digest 275
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .