| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 Esslöffel | Cream Of Wheat Cereal, see note |
| 1/4 Tasse | all-purpose flour |
| 3 Esslöffel | parmesan grated |
| 2 Esslöffel | margarine |
| 1 Tasse | Frozen small whole onions, (about 1/2 16-ounce bag) |
| 1 | Bag frozen mixed vegetables, (16-ounce), thawed and drained, (broccoli, cauliflower and carrots) |
| 1 Tasse | skim milk |
| 3/4 Tasse | Lower sodium chicken broth |
| 1/2 Teelöffel | thyme leaves dried |
| 1 Prise | red pepper ground |
|
In small bowl, combine 4 tablespoons cereal, 3 tablespoons flour and Parmesan cheese; cut in margarine until mixture resembles course crumbs. Set aside.
In greased 2-quart casserole, mix onions and vegetables. In medium saucepan, over medium-high heat, heat milk and chicken broth to a boil; slowly stir in remaining cereal. Cook and stir until slightly thickened, about 1 to 3 minutes. Remove some broth mixture and blend with remaining flour; stir back into pan and cook until thickened. Stir in thyme and red pepper; pour over vegetables, stirring to blend.
Sprinkle crumb topping over vegetables. Bake at 375?F for 20 to 25 minutes or until golden and mixture bubbles around edge.
|
|
Anmerkungen zum Rezept:
|
