Cheese-Nut Patties With Italian Sauce
|Shredded cheddar cheese/Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Canola oil||2 Tablespoon|
|Pecans||1⁄2 Cup (8 tbs), finely chopped|
|Eggs||6 , well beaten|
|Italian bread crumbs||1 Cup (16 tbs)|
|Onion||1 , minced|
|Green bell pepper||1 , sliced|
|Canned sliced mushrooms||3 Ounce, drained|
|Butter/Margarine||1⁄4 Cup (4 tbs) (About .5 Stick)|
|Stewed italian tomatoes||4 Cup (64 tbs)|
|Canned tomato sauce||8 Ounce|
Combine the cheese, pecans, eggs, bread crumbs and onion in a bowl; mix well.
Shape into patties.
Brown in canola oil in a skillet over medium heat, turning once.
Place in a single layer in a baking dish.
Saute the bell pepper and mushrooms in the butter in a large skillet over medium-low heat for about 5 minutes.
Stir in the undrained tomatoes, tomato sauce and honey.
Bring to a simmer; simmer until desired thickness.
The tomato mixture may be thickened with cornstarch if desired.
Pour the tomato mixture over the patties.
Bake, covered, at 350 degrees for 1 hour.