| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cajun | Rice | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Ground lean pork |
| 1/2 | c | Ground chicken gizzards |
| 1 | c | Raw rice |
| 1 | cn | Onion soup |
| 1 | cn | Cream of mushroom soup |
| 1 | c | Chopped green onion tops (scallions) |
| 1/3 | c | Celery chopped fine |
| 1 | c | Parsley; minced |
| 1/3 | c | Finely chopped onions |
| 1/3 | c | Chopped green bell pepper |
| Red and black pepper to taste |
INSTRUCTIONS
Mix ground meat with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix the soups and season with red and black pepper. Put into a heavy casserole dish and cover with close-fitting cover in order to retain all the juice. Bake at 325 degrees for 2 hours. (Serves 4). Taken from: Tony Chachere's Cajun Country Cookbook ISBN-09604580-1-8 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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