| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bologna, Casseroles |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 2/3 |
c |
Rice |
| 2 |
ts |
Salt |
| 1 |
md |
Onion — chopped |
| 1 |
|
Clove garlic — chopped |
|
|
(optional) |
| 2 |
c |
Bologna — diced |
| 1 |
cn |
Tomatoes — 19 ounce |
| 1 |
cn |
Whole kernel corn — |
|
|
Drained |
| 1 1/3 |
c |
Water |
|
|
Chopped parsley |
INSTRUCTIONS
Heat the margarine in a frying pan and stir in the rice. Cook over medium
heat, stirring often until rice is delicately golden. Sprinkle rice with
salt. Mix in the onion, bologna, tomatoes, corn and water. Bring mixture
to a vigorous boil, cover close
Posted to Master Cook Recipes List, Digest #120
Date: Sat, 15 Jun 1996 20:37:12 -0500
From: Donna <pericles@serix.com>
Recipe By : Z.T. Coon, London, Ontario, Canada
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