Zucchini Rice Tartlets
2/3 cup finely
3 tablespoons finely diced red pepper
2 teaspoons butter or margarine
2/3 cup cooked rice, cooled
1/3 cup grated Parmesan cheese
2 teaspoons chopped fresh parsley
2 eggs, beaten
2 tablespoons heavy cream
1/8 teaspoon hot pepper sauce
16 prebaked prepared tartlet pastry shells
1/2 small zucchini, cut into 1/8-inch slices, quartered
Cook onion and pepper in butter in small skillet until tender crisp; combine
with rice, cheese, parsley, eggs, cream and pepper sauce.
Spoon approximately 1-1/2 tablespoons batter into each tartlet shell; arrange
zucchini slices in batter.
Bake at 350 degrees 20 to 25 minutes or until set.
Remove tartlets from molds. Serve warm or at room temperature.
Makes 16 tartlets (8 servings)