General cooking tips

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Moussaka with Rice

	Category	Regional Recipes
	Views	227
	Ratings	0

Ingredients And Procedures

1 c Rice

1 lg Eggplant

Salt 2 lg Potatoes

14 oz Can tomatoes

4 ea Garlic cloves, chopped

1 ea Onion, chopped

1 pn Pepper

1 c Olive oil

2 tb Ghee

2 tb Flour

2 1/2 c Soya Milk

1 pn Nutmeg

Salt & pepper 1 ts Allspice

Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed. Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way. Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside. Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes. Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

Rate this recipe!

Post this recipe to your site

<h1>Moussaka with Rice</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Rice <P>1 lg Eggplant <P>Salt 2 lg Potatoes <P>14 oz Can tomatoes <P>4 ea Garlic cloves, chopped <P>1 ea Onion, chopped <P>1 pn Pepper <P>1 c Olive oil <P>2 tb Ghee <P>2 tb Flour <P>2 1/2 c Soya Milk <P>1 pn Nutmeg <P>Salt & pepper 1 ts Allspice <P>Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed. Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way. Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside. Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes. Adapted from Jack Santa Maria, "Greek Vegetarian Cookery" <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>