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    Jan 2006
    Raleigh, North Carolina
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    Default Herby Celery, Rice and Tomato Casserole

    Herby Celery, Rice and Tomato Casserole
    1 1/2 cups cooked rice
    3/4 cup sharp grated cheese
    1 onion, chopped
    4 sticks celery, thinly chopped
    1 tsp basil
    14-oz can tomatoes, chopped
    1 egg
    2 tbs cooking oil
    salt and pepper, to taste
    Heat the cooking oil in a large pan. Fry the chopped onions and celery until they are browned. Mix with the cold cooked rice, the basil and the can of tomatoes. Add salt and pepper to season. Add the cheese, reserving 3 tbs of it to sprinkle on the top.
    Add the egg, and stir well into the mixture. Sprinkle the cheese on the top.
    Bake at 375 degrees for half an hour. If you have a microwave, microwave on full power for 5 minutes, then finish off in the oven for 15 minutes. This is a one dish meal as it contains carbohydrate, protein and vegetables, but it tastes good served with a green vegetable like cabbage, peas or green beans.

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