Recipe - Very Buttery Challah

1 teaspoon Vegetable oil
1 cup Chopped onion
3 Garlic cloves, minced
1 cup Chopped mushrooms
1 teaspoon EACH dried basil, thyme,
marjoram, and cumin
2 cup Cooked beans
2 cup Cooked brown rice
3 Eggs, slightly beaten
2 cup Low fat cottage/ricotta
cheese (or combination)
One fourth cup Crumbled Feta cheese
(optional)
2 tablespoon Soy sauce
Salt
Black pepper
Cayenne to taste
2 md Tomatoes, cut or sliced up
One half cup Grated parmesan cheese
One half cup Fine dry bread crumbs

Preheat oven to 350F. Heat oil in large skillet;
saute onion, garlic and mushrooms until onion is
nearly soft. Add all remaining ingredients except
final three. Mix well and spread mixture in a large
greased or sprayed shallow baking dish. Arranged
tomato slices over the top. Mix together parmesan and
crumbs and sprinkle over tomatoes. Bake for 40
minutes. Makes 8 servings.

Origin: Appeal, Quarterly magazine put out by
Overwaitea and Save on Foods. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini