| 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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