| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Casseroles, Main dish | 8 | Servings |
INGREDIENTS
| 3 | c | Rice – boiled |
| 1 | lb | Sausages – tiny |
| 1 | Pepper – sweet | |
| 1 | c | Milk |
| 1 | Onion – small | |
| Butter / margarine |
INSTRUCTIONS
Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Yield: 8 1-cup servings Temperature: 350F Time: 1 hour from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice Industry, New Orleans, La. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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