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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
May 05, 1976
Page
8
A Greek inspired beef and eggplant rice casserole cooks in steps. Ground beef with onions green pepper and garlic simmers, then tomato sauce broth and eggplant join the mix. Rice and cheese finish the dish after brief simmering for six servings.
Ground beef or lamb with onions and green pepper in tomato sauce baked with eggplant and rice. Mozzarella adds a creamy finish while marjoram and rosemary season the mix for a Mediterranean flavor.
A cooking column advocates lighter European styles for potato salad using mustard yogurt lemon and tomato sauces. It includes two recipes Copenhagen Potato Salad and a Piquant Sauce with yogurt, tomato paste, cucumber, capers and herbs, plus methods to marinate chill and garnish.
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