Scallop of Roast Beef with Rice
- Cooked rice
- Bacon fat
- Leftover roast beef, chopped not too fine
- Sliced or stewed tomatoes
- Salt
- Pepper
- Butter
- Bread crumbs
Season the rice with bacon fat. Allow 1 tsp of bacon fat to each cup of cooked rice. Put a layer in a baking dish.
Cover with chopped, leftover roast beef. Put a layer of sliced or stewed tomatoes, seasoned well with salt, pepper and dots of butter. Repeat the layers until the dish is nearly filled. Cover with buttered bread crumbs.
Brown lightly in the oven. If sliced tomatoes are used, cook until these are tender.
Cover with chopped, leftover roast beef. Put a layer of sliced or stewed tomatoes, seasoned well with salt, pepper and dots of butter. Repeat the layers until the dish is nearly filled. Cover with buttered bread crumbs.
Brown lightly in the oven. If sliced tomatoes are used, cook until these are tender.
Submitted by Feb 14, 2010
15 min
30 min
45 min