waynet@tolerant.UUCP (Wayne Thompson) (10/27/85)
*** REPLACE THIS LINE WITH YOUR RECIPE *** from The Encyclopedia of Creative Cooking Vegetable Jambalaya: 2 T. oil 6-8 oz. small mushrooms 1 C. cooked rice 1 green pepper, seeded, chopped 1 small onion, peeled, chopped 1 stalk celery, chopped 1 canned pimiento, chopped 1/2 C. canned or stewed tomatoes Salt to taste Cayenne pepper 1/4 t. paprika 1/4 C. melted butter or margarine Watercress or parsley(garnish) Heat oil in pan. Add mushrooms: saute a few min. Combine rice, mushrooms, green pepper, onion, celery, pimiento, and tomatoes. Add salt, few grains cayenne pepper, and paprika. Add butter; mix well. Put into greased casserole; cover tightly. Cook in preheated 300 oven about 1 hr. Garnish with small bunch of watercress or parsley. ~4 Servings