| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Rice |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground pork |
| 1 |
lb |
Ground beef |
| 1 |
lg |
Bell pepper |
| 1 |
md |
Onion (up to) |
| 6 |
|
Cloves garlic; peeled (up to) |
| 2 |
|
Fresh; green cayenne peppers (if available) |
| 1 |
ts |
Salt (use to own taste) |
| 1 |
ts |
Red pepper (use to own taste & balance with fresh pepper above) |
| 2 |
cn |
Mushroom steak sauce (not soup; usual brand I find here is Dawn's; 1 can = about 4-6 oz.) (up to) |
| 4 |
c |
Cooked rice ( not real sure about this amount) |
INSTRUCTIONS
Various recipes for this popular dish include lots of different
ingredients, such as chicken liver, sausage, endouille, etc. But my Mom's
recipe is of course my favorite and quite simple. The following is a close
estimate (since no one has ever written down the actual amounts of any
ingredients - until now!):
The Dressing Mix: Pan fry the ground meat well until all of the meat is
well done. Put bell pepper, onion and garlic into food processor and
"nearly" liquify it, then add this to the meat. The pepper/onion/garlic
should sizzle as you stir it well into the meat. When the sizzling fades,
add the mushroom steak sauce and a little water and allow the entire
dressing mix to simmer for at least a half hour.
Dirty Rice: Cooked rice can be added to this mixture and thoroughly
stirred. The more rice you add, the drier and "whiter" the resulting
dressing will be. Adding the right amount of rice will result in a dress
that is moist with the rice appearing very brown ("dirty").
Cornbread Dressing: Substitute crumbed cornbread for cooked rice.
Save some for later: Freeze the dressing mix, i.e., before adding
rice/cornbread, separately. When needed, defrost the mix by heating it and
add the rice or cornbread.
PAT PATE <PATPATE@TENET.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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