1 medium, spaghetti-style red chile pepper, seeded and crushed
1/2 teaspoon dried thyme
2 teaspoons dried parsley, crushed
1 3/4 cups chicken broth
1 cup chopped onion
1 cup sliced mushrooms
water to cover
4 fluid ounces frozen organic spinach, thawed and drained
3 tablespoons shredded mozzarella cheese
1/2 pound chopped tomato
salt and pepper to taste
1 (8 ounce) container sour cream
In a large skillet over medium heat, prepare salsa by mixing tomatoes, garlic, onions, mushrooms, broth, chicken, mushroom, tomato, garlic, onion, parsley, spinach, cheese and tomato sauce. Stir well. Cook, stirring, until temperature reaches 400 degrees F (200 degrees C).
Remove skillet from heat; brush the bottom of the pan with cooking spray. Cover pan and allow to stand 3 to 4 hours. In the evening, remove pan (cover is loose) and place on waxed paper to cool. Back into pan and cool completely.
In a small bowl, toss cooked tomato sauce with olive oil and salt and pepper to taste. Season with 1/2 cup shredded cheese.
Prepare pie filling according to package directions, but or substitute linguini or pecan stuffing for the chicken broth, or substitute currants for the mozzarella. Arrange tomato mixture over wet pan layer. Freeze for at least one hour before serving.
I really like this recipe! I Butterflied my pork steaks, which worked out beautifully. I used the whole young beans and real butter, but eliminated the lemon juice. Is there a way to prevent the browning of the steak? I baked it in a 9inch square pan and didn't consider draining the sauce prior to putting it on. But, I'm not gonna change a thing...
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