| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Soup |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 1 |
c |
Green pepper; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Salad oil |
| 1 |
c |
Cooked ham; diced |
| 12 |
sm |
Sausage links; sliced |
| 1 |
c |
Cooked chicken; diced |
| 2 |
cn |
(16-oz) tomatoes |
| 1 |
c |
Raw rice |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
Salt |
| 1 |
tb |
Parsley; chop |
INSTRUCTIONS
Saute onion, green pepper and garlic in hot oil in skillet, stirring
frequently until tender. Stir in meats and cook for 5 minutes. Add all
remaining ingredients and place in greased casserole dish. Cover dish and
bake at 350 for one hour.
(Recipe by Bobby Ginn, Chef "The Old LeFleur's Restaurant") (This dish was
served to banquet parties at the Heidelberg Hotel.)
Recipe by: Southern Sideboards
Posted to MC-Recipe Digest V1 #945 by MAMacR <MAMacR@aol.com> on Dec 5,
1997
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”