Pork & Fish
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Recipes: |
1 |
5 |
10 |
15 |
20 |
Other |
Servings: |
6 |
30 |
60 |
90 |
120 |
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Ingredients: |
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Wild rice, cooked |
1 C. |
5 C. |
10 C. |
15 C. |
20 C. |
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Pie shell, 9 inch |
1 shell |
5 shells |
10 shells |
15 shells |
20 shells |
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Chopped bacon OR ham, cooked |
1/3 C. |
1-2/3 C. |
3-1/3 C. |
5 C. |
6-2/3 C. |
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Onion, small |
1 |
5 |
10 |
15 |
20 |
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Margarine |
1 T. |
1/4 C. + 1 T. OR 5 T. |
1/2 C. + 2 T. OR 10 T. |
1 C. – 1 T. OR 15 T. |
1-1/4 C. OR 20 T. |
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Monterrey Jack cheese, shredded |
1 C. |
5 C. |
10 C. |
15 C. |
20 C. |
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Eggs |
3 |
15 |
30 |
45 |
60 |
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Light cream OR Milk |
1-1/2 C. |
7-1/2 C. |
15 C. |
22-1/2 C. |
30 C. |
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Salt |
1/2 t. |
2-1/2 t. |
5 t. |
7-1/2 t. |
10 t. |
Assembly Directions:
Cook rice according to package directions to yield 1
C. per recipe. Bake pie shell(s) at 425 degrees for
5 minutes. Remove and set aside. Reduce heat to 325
degrees. Chop onion. Sauté meat, onion and margarine
until onion is tender. Omit margarine if using bacon
and drain grease after sautéing. Spoon into crust(s).
Sprinkle with rice and cheese. Beat eggs, cream and
salt. Pour into crust over other ingredients. Bake
at 325 degrees for 35 minutes or until knife comes
out clean.
Freezing and Cooking
Directions:
Label bags. Cool before freezing. Put whole pie
plate into bag, seal and freeze.
To serve: Bake at 350 degrees for 20 minutes or
until hot through.
Comments:
Try without shell and with skim milk to reduce fat
and calories.
Use pure wild rice, NOT a mixture of wild rice and
white rice.
Nutritional Info:
Per Serving: 549 Calories; 37g Fat (60.2% calories
from fat); 20g Protein; 35g Carbohydrate; 2g Dietary
Fiber; 171mg Cholesterol; 677mg Sodium.
Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2
Vegetable; 6-1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.