Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site tolerant.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!tolerant!waynet 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