Category : Pork
Author : Prickly Pear
Hits : 3525
Date : 13/06/2001
1 onion, chopped 1 green bell peppers, chopped 3 cloves garlic, crushed 4 ribs celery, chopped 6 scallions, sliced 1 (28 oz) can tomatoes 3-1/2 cups (825 ml) chicken broth 1/2 pound Polish sausage (sliced and browned) 1 cup (225 ml) ham, chopped 2 tbsp (30 ml) parsley, chopped (can use freeze dried) 2 tsp (10 ml) Tabasco 3 tsp (15 ml) thyme 1/4 cup (60 ml) Worcestershire 2 cups (475 ml) uncooked rice (not Minute-type)
Preparation Saute onion, bell pepper, garlic, celery and scallions in small amount of oil. Add the tomatoes and chicken broth and cook for 1 hour. The add the Polish sausage, ham and parsley and cook for an additional 15 minutes. Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes. Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minutes or until rice is tender.
Florida corn is available from October through June, peaking in April and June.
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