| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Soups, Chowders |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon (15 1/2 oz) OR |
| 2 |
cn |
Tuna packed in water (7 oz) |
| 1 |
pk |
Frozen corn kernels, thawed (10 oz) |
| 2 |
cn |
Italian-style stewed tomatoes (14 1/2 oz) |
| 2 |
pk |
Clam juice (8 oz) |
| 1/2 |
c |
Long-grain white rice |
| 1/2 |
ts |
Garlic powder |
|
|
Salt to taste |
| 3 |
dr |
Tabasco sauce |
INSTRUCTIONS
From "The Monday to Friday Cookbook."
Drain salmon. Combine with corn kernels, stewed tomatoes, clam juice,
rice and garlic powder in a medium-size saucepan and bring to boil
over medium heat.
Reduce heat to low and simmer, covered, until rice is tender and
flavors blend, about 20 minutes. Season to taste with salt and
Tabasco.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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