Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dirty Rice 3 md Onions, chopped fine
~~~~~~~~~~ 2 ea Pieces celery, cut fine
4 tb Cooking oil 1 md Bell pepper, chopped
1 lb Chicken gizzards x Salt and pepper to taste
1/2 lb Pork liver 1 pt Oysters (optional)
1/2 lb Chicken livers 3-4 cups cooked rice
2 ea Pods garlic, chopped fine

Grind gizzards and pork meat. Cook this mixture in cooking oil
until brown, then add garlic, onions, and celery and let brown a
while. Cut liver into small pieces and add to mixture. Add a
little water and a small amount of roux (2-3 tablespoons) and let
cook until done. Add water as needed. Before adding rice, add
onion tops and parsley, then seafood (if used).
Then add rice. Don stir too much after rise is in because grains
will break.
Sweet Potato Casserole
~~~~~~~~~~~~~~~~~~~~~~
3 cups mashed (hot) sweet potatoes
1/4 cup melted butter
1/2 cup brown sugar
1/4 cup orange juice
1/4 cup chopped pecans
1/4 cup grated coconut
2 cups mashed bananas
Mix above ingredients except for bananas. Place half the potatoes
in 8-inch shallow baking dish. Cover with bananas and other half of
potato mixture. Top with crumbled corn flakes and 1/2 cup of the
brown sugar. Dot with butter. Bake 25 minutes at 275F.
Green Bean Casserole
~~~~~~~~~~~~~~~~~~~~
3 pkg. Frozen French cut green beans
2 cans French fried onions
1 can cream of mushroom soup
1 can cream of asparagus soup
1 c shredded American cheese
1 can water chestnuts, sliced
2 tablespoons soy sauce
Cook green beans as directed on package, drain well. Combine the
two soups, soy sauce and the sliced water chestnuts. Add pepper,
but no salt, as soup and soy sauce are already salty. Mix well with
green beans. Put layer into 2 1/2 quart rectangular Pyrex dish.
Add can of French fried onions and half of the shredded cheese. Add
remaining beans, can of onions and the remaining cheese. Bake in
350F oven about 25 minutes.
Cauliflower au Gratin
~~~~~~~~~~~~~~~~~~~~~
1 cauliflower
2 tablespoons butter
1 cup half-and-half cream
1/2 cup grated Gruyere cheese
X salt and pepper to taste
Cook cauliflower in a little water in a covered saucepan until fork
tender but not overcooked. In a small saucepan, melt butter and add
flour; stir to combine. Gradually add cream, stirring constantly.
Cook over low heat, stirring constantly until sauce thickens. Add
Gruyere and salt and pepper. Place over cauliflower in a casserole
dish. Shortly before serving, bake at 400F until bubbly and top is
slightly brown.

Submitted By SAM LEFKOWITZ On 11-29-95

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