3/4 c. uncooked long-grain rice
1 1/2 c. boiling water
1 lb. pork sausage meat
1 c. meatless spaghetti sauce or pizza sauce
1 tsp. instant minced onion
2 tbsp. water
2 eggs, slightly beaten
1/2 tsp. dried oregano, crumbled
12 thin triangles of Monterey Jack or Cheddar cheese
1 tsp. seasoned salt

1. In saucepan, combine rice and boiling water. Bring to a boil. Cover and simmer for 15 minutes or until rice is tender (do not add salt). Drain, if necessary.

2. Crumble sausage meat into large skillet. Cook over medium heat until lightly browned. Drain fat and discard but add 1 tablespoon to the spaghetti sauce.

3. Mix onion and cold water. Let stand for 2 or 3 minutes to reconstitute. Stir in rice, sausage, eggs and seasoned salt.

4. Pack mixture into ungreased, shallow 8 inch square baking dish, smoothing top. Spread with spaghetti sauce. Sprinkle with oregano.

5. Bake at 400 degrees for 20 minutes. Arrange cheese triangles in a pattern on top. Bake 5 minutes longer. Cut into 4 squares and serve hot.

Serves 4.