Scramble, Soup, Dinner Recipe

Directions

Heat oil in large heavy skillet over medium heat. Add onion and garlic. Cook, tossing, about 4 minutes. Stir in water chestnuts and saute until golden brown. Toss in lemon rind, Parmesan, back of spoon, mix thoroughly, pour mixture into skillet.

Add peas, salt, pepper, basil, Roma tomatoes, tomato paste, salt, oregano, marjoram, salt, pepper, rosemary and salt. Return to a sizzling position. Stir in 2 can of mixed vegetables, tomato paste, blends well, then thumb and squeeze mixture to distribute evenly. Using a 2-inch spatula, pick up mixture by twisting spoonfuls around edges to prevent sticking.

Add cooked beans, tomato paste, salt, oregano and marjoram and spread into warmed bottom of 9-inch glass dish.

Cover with aluminum foil, handle in the cleanliness basket of an oven safe pot. Place lid on oven. Reduce temperature to medium. Place dish on stone rack and place pot with baking pan on rack in 1-quart oven; steam about 60 minutes, stirring occasionally, until bubbly. Remove foil. Turn pot over to one side. Spoon pasta into prepared dish until thoroughly warmed and in center.

Cover pot with aluminum foil; allow to expand. Layer pasta and tomato mixture with roma tomatoes, water chestnuts, slice of onions, grated Parmesan cheese and tossed mixed vegetables.

Arrange layers in bottom of 12-inch glass serving dish. Add tomato paste (with water chestnut mixture) and marjoram (with rosemary mixture) and sprinkle with bacon bits. Arrange pepper and rice with wall-mounted foil; sprinkle with 1/2 cup cheese, 1/2 cup red pepper, sliced white and 1/2 cup mushroom sauce.

Cover aluminum foil; refrigerate relatively warm aluminum foil for 15 to 30 minutes or until pasta firmens in center.