Jambalaya

Ingredients

• 3 slices bacon - diced
• 3 tbs. chopped onion
• 2 tbs. chopped celery
• 2 tbs. chopped parsley
• 3 tbs. chopped green pepper
• Add 4 cups canned tomtoes
• 1 tsp. salt
• 1 tsp. chili powder
• Add 3 cups cooked rice (about 1c. raw)
• 2 cups cooked shrimp
• 1 c. cooked diced chicken

Method

1. 1

   Saute bacon, onion, celery, parsley, and green pepper until onion is yellow.

2. 2

   Add flour and cook until light brown.

3. 3

   Add canned tomatoes, salt, and chili powder.

4. 4

   Cook until thickened.

5. 5

   Stir in cooked rice, shrimp, and chicken.

6. 6

   Re-heat and serve.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 9. The excerpt below is the record exactly as published.

1 tsp. chili powder : . cup rice zd tsp. pepper 2 tsp. salt Saute onion and green pepper until the onions turn yellow. Then put in the beef and break in pieces with a fork or spoon and keep breaking the meat until it falls apart. Then add the salt, pepper and chili powder, and keep stirring. Then add the tomtoes or soup. Add the 5 cup of rice. Turn into a covered casserole and bake at 350° moderate heat for 45 min. (Serves 6.) If you use tomato soup you my have to add a little water to keep the Hash moist. Donnette McAllister CASSEROLE FRIED CHICKEN For four people have a medium-sized frying chicken cut into quarters. Dredge them with salt, pepper and flour and brown quickly in hot fat. Transfer the pieces to a casserole. Keep in the refrigerator until about forty minutes before serving time. Then over the chick- en pour 3 cup warm water to which you have added pin- ches of rosemary and thyme, $ tsp. salt, and 1 tbs. of butter. Cover and place in a 375° oven for 25 to 30 minutes. Remove cover, turn all pieces skin side up and allow to brown and crisp for a few minutes. Eva Haglund POTATOES A 1' ITALIENNE To 2 c. hot mashed potatoes add 1 tbs. finely chopped chives, 1 egg yolk well beaten, whites of four eggs beaten until stiff, 3 c. grated cheese. Season with salt, pepper and a few grains of cayenne. Pile light- ly in well greased baking dish and bake from 25 to 30 minutes. Turn dish around several times carefully so that mixture may puff evenly. Eva Haglund 25 MEAT LOAF (Moist ) 1 1b. chopped chuck 5c. milk 1/8 1b. salt pork ground 1 small onion chopped fine with chuck 1 tep. salt Add 1 egg and mix well 1/3 tep. pepper if desired 3c. rolled Ritz crackers + tsp. powdered sage Shape in loaf and roll in additional Ritz cracker crumbs. Bake on rack in 350° oven for 45 minutes, baste occasionally with very little hot water and juices. Or cook in Dutch oven, after browning on all sides in fat. Add small amount of water to prevent burning. Cook 45-60 minutes. Serve with hot Del Monte tomato sauce. Martha Harger TAMALE PIE 6 cups boiling water 4 green pepper, chopped 2 cups yellow corn meal 2 cups tomatoes 2 tbs. cooking fat Salt and pepper 1 1b. hamburger Chili powder 1 onion, chopped Pour corn meal slowly into boiling water, stirring constantly. Cook 15 minutes. Brown hamburger, onion and green pepper in hot fat. Add tomatoes and seas- onings. Simmer 10 minutes. Fill baking dish with alternate layers of corn meal mush and meat mixture. Bake in hot oven 20 minutes. Donnette McAllister AMERICAN CHOP SUEY 2 cans spaghetti with 1-13 pounds hamburger steak tomato sauce Green pepper (if desired) 2 tsp. fat Salt and pepper to taste 3-4 small onions, diced Brown onions and pepper in fat, add the hamburger and cook until brown, Add the spaghetti and heat. Dorothy Keller 26 PERSIAN PILAFF 1 lb. shoulder of lamb cut in one-inch cubes 2/3 cup chopped onions S cup chopped fresh tomatoes, or solid packed canned tomatoes 4 cube butter or margarine 2 cups rice Broth or water Salt and pepper Braise lamb well. Add chopped onions and brown light- ly. Add tomatoes and cook for 15 minutes, Transfer to baking dish. Meanwhile soak 2 cups rice in heavily salted water to remove some of the starch. Wash well in cold water, and put rice carefully over top of meat. In center of rice place the cube of butter. Pour l cup broth or water around the edges of the meat and bake covered in a moderate oven for 1 hour. Extra broth may be added if need, and lid maybe removed for last few minutes to dry rice. Serve very hot without mixing. Ruth H. Craig J AMBOLAYA 3 slices bacon - diced ) 3 tbs. chopped onion ) Saute until onion is 2 tbs. chopped celery ) yellow. Add 1 tbs. 2 tbs. chopped parsley ) flour and cook until 3 tbs. chopped green pepper) light brown. Add 4 cups canned tomtoes 1 tsp. salt Little cayenne pepper 1 tsp. chili powder Cook until thickened Add 3 cups cooked rice (about 1c. raw) 2 cups cooked shrimp 1 c. cooked diced chicken

Cook this with the app: pantry check, scaling, and the assistant.