STUFFED ESCAROLE CASSEROLE
"This tastes like a gourmet stuffed artichoke. Great with pork or lamb."
1 large bead escarole
1 cup plain bread crumbs
1 cup seasoned bread crumbs
1 cup (heaping) grated Romano cheese
2 teaspoons garlic powder
1/3 cup olive oil
Place the entire head of escarole in a 2-quart baking dish; open the leaves.
Combine the bread crumbs, cheese and garlic powder in a bowl and mix well. Sprinkle over the leaves. Drizzle with the olive oil. Press the leaves down into the baking dish.
Bake, covered, at 350 degrees F for 25 minutes.
Makes 6 servings
From: Recipelink.com
Source: Great Lakes Effects: Buffalo Beyond Winter and Wings, A Cookbook by the Junior League of Buffalo, 1997
"This tastes like a gourmet stuffed artichoke. Great with pork or lamb."
1 large bead escarole
1 cup plain bread crumbs
1 cup seasoned bread crumbs
1 cup (heaping) grated Romano cheese
2 teaspoons garlic powder
1/3 cup olive oil
Place the entire head of escarole in a 2-quart baking dish; open the leaves.
Combine the bread crumbs, cheese and garlic powder in a bowl and mix well. Sprinkle over the leaves. Drizzle with the olive oil. Press the leaves down into the baking dish.
Bake, covered, at 350 degrees F for 25 minutes.
Makes 6 servings
From: Recipelink.com
Source: Great Lakes Effects: Buffalo Beyond Winter and Wings, A Cookbook by the Junior League of Buffalo, 1997
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