Jambolaya

Ingredients

• Chop enough cold ham to make one cupful pressed down
• one medium sized onion
• two cups tomatoes, fresh or canned
• one scant cup of boiled rice

Method

1. 1

   Boil onion and tomatoes gently for half an hour.

2. 2

   Add chopped meat and rice.

3. 3

   Season to taste with tobasco or paprika.

4. 4

   Butter a baking dish, pat down the mixture, dust with rolled cracker crumbs, and bake until brown.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 38. The excerpt below is the record exactly as published.

Jambolaya Chop enough cold ham (two parts lean, one part fat) together with cold chicken if available, to make one cupful pressed down. Chop fine one medium sized onion and boil gently for one-half hour, with two cups tomatoes, fresh or canned. Add the chopped meat and one scant cup of boiled rice

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