| 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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