| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 1 | cn | Cream of chicken soup |
| 1 | ds | Pepper |
| 2 | c | Cooked ham; diced |
| 3 | sl | Canned pineapple |
| 1/2 | c | Milk |
| 1 | tb | Lemon juice |
| 2 | tb | Pimento; minced |
| 3 | c | Cooked rice |
| 1 | tb | Butter |
| 1 | tb | Brown sugar |
| 12 | Cloves |
INSTRUCTIONS
Combine soup and milk; heat slowly until smooth. Add lemon juice, pepper, pimento and ham; heat thoroughly. Fold in rice. Put into a greased casserole. Cut the pineapple slices in halves; put two cloves in each half Arrange on top of casserole, dot with butter and brown sugar. Place under broiler until pineapple is light brown. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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