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From: waynet@tolerant.UUCP (Wayne Thompson)
Newsgroups: net.cooks
Subject: Vegetable Jambalaya
Message-ID: <186@tolerant.UUCP>
Date: Sun, 27-Oct-85 02:25:35 EST
Article-I.D.: tolerant.186
Posted: Sun Oct 27 02:25:35 1985
Date-Received: Tue, 29-Oct-85 01:23:04 EST
Distribution: net
Organization: Tolerant Systems, Inc.  San Jose, CA
Lines: 27

*** 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