| 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
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