This is a typical Provençal gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
Recipe for Sauteed summer squash:
Advance preparation: The filling will keep for three days in the refrigerator. The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.
Sauteed squash recipe: http://www.recipething.com/recipes/show/15945
serves 6
You might need to buy:
- low-fat milk
- Freshly ground pepper
- salt
- large or extra-large eggs
- recipe of Sautéed summer squash with red pepper and onion
- coarsely chopped fresh thyme leaves
20 February 2009 You might want to half this recipe because it makes a lot! And I didn’t add the jalapenos. Good for make ahead, and potluck offering.
ready in about an hour and 5 minutes;
serves 8
You might need to buy:
- chopped jalapeno pepper
- salt
- chili powder
- ground mustard
- Ground Beef
- pepper
serves 6
You might need to buy:
- all-purpose flour
- pepper
- 85% lean ground beef
- unsalted butter
- egg noodles
- Salt
- dry white wine
- low-sodium beef broth
- sour cream
- grated Parmesan cheese