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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A delicious, thrifty way to recycle leftovers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 1/2 cups cooked meat (leftover chicken, veal, or lamb) |
1 cup boiled rice |
1 1/2 cups tomatoes, cooked (canned is fine) |
1 large onion, peeled and chopped |
1/2 green bell pepper, chopped |
2 large celery ribs, chopped |
1 teaspoon salt |
1/8 teaspoon pepper |
breadcrumbs, buttered with |
butter |
Directions:
1. Mix chicken, rice and tomatoes together; cook for ten minutes.
2. Add vegetables; season.
3. Turn mixture into a baking dish and cover with buttered crumbs.
4. Bake at 350F for one hour.
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