"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

South of the Border Pie Recipe

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This recipe for South of the Border Pie, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Murphy
Added: Thursday, February 1, 2007


c. chopped onion (1 medium)
2 cloves garlic, minced
1 tbl. olive oil or cooking oil
1 to 2 tsp. chili powder
1 tsp. ground cumin
tsp. salt
1 15-oz. can red kidney beans, rinsed and drained
1 c. cooked brown rice
1 c. shredded cheddar cheese
c. milk
2 beaten eggs
Nonstick spray coating
Chopped green sweet pepper (optional)
Salsa (optional)

In a saucepan cook onion and garlic in hot oil til tender but not brown.
Stir in chili powder, cumin and salt.
Cook 1 minute more; cool.
Stir in beans, cooked rice, cheese, milk, and eggs.
Spray a 10-inch pie plate or quiche dish with nonstick coating. Spoon mixture into pie plate. Bake uncovered in a 350 degree oven about 25 minutes or til the center is set. Let stand 10 minutes. If desired, sprinkle with sweet pepper and serve with salsa. Makes 6 main-dish servings.




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