JMBALAYA.TXT                                                     D-15


                            JAMBALAYA

  1 1/2 lb smoked sausage            1 1/2 lb boneless skinless chicken
      sliced 1/4 inch thick            breast cut in 1 inch pieces
  3 medium onions, chopped           2 cups chopped celery
  3 med bell peppers, chopped        3 cloves garlic, minced
  1/2 tsp cayenne pepper             6 cups chicken broth
  4 cups uncooked long grain rice    1 tsp paprika
  4 scant tsp salt plus salt for chicken

 1. In the bottom of a large pot (dutch oven), brown sausage in a small
    amount of oil.  Remove from pot.

 2. Salt the chicken, brown in the pot, remove and leave about 1
    tablespoon of oil in the pot.

 3. Put the onion, celery, bell pepper, garlic, and cayenne pepper in
    the pot and saute for about 10 minutes.

 4. Return the meat to the pot, add broth, rice, salt, and paprika.  Mix
    well.  Bring to a boil and boil uncovered until liquid reaches top
    of solid ingredients.

 5. Reduce heat, cover, and simmer for 20 minutes to 1/2 hour.

    This recipe makes a large amount so it is good to feed a crowd, or
    it also freezes and reheats in the microwave well.


 VEGBAKE.TXT


                    LEFTOVER AND VEGGIE BAKE      (Sherry)

  1 1/2 cups leftover meat (cooked)  1 can cream of chicken soup
     chopped, shredded or ground     1/2 cup milk
  1 2.8 oz can Durkee fried onions   1 14 - 16 oz bag frozen mixed
  dash of worcestershire               vegetables
  Note: Sherry likes broccoli, cauliflower, red peppers, water chestnut
        and carrot mix.

 1. Cook veggies on stove or in microwave until mostly cooked but not
    mushy. (Hint: Nuke in same dish you will bake in). Drain off liquid.

 2. Stir in soup, milk, meat, worcestershire, and 1/2 of the onions.

 3. Bake at 350 degrees until hot, 20 - 25 minutes.

 4. Stir, sprinkle on the rest of the onions and bake 5 minutes more.
    Serves 4.