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PAELLA A LA NEAR EAST
PAELLA A LA NEAR EAST
Ingredients| 1/4 pound Bulk pork sausage 3 Whole chicken legs -- split |
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x Vegetable oil 1/2 c Onion; chop 1 md Green pepper; chop 2 cl Garlic; mince 8 oz Pkg Near East Spanish Rice 16 oz Can whole tomatoes; cut bite -size pieces 1 c Water 1 md Red bell pepper; cut strips 1/2 ts Cinnamon 1/2 lb Lg shrimp; shell, devein 1 c Frozen peas 12 Mussels; clean, scrub
Crumble sausage into Dutch oven; cook over medium heat until browned; stirring often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside.
Add oil to drippings to total 1/4 cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture. Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed.
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QUICK TURKEY AND SAUSAGE PAELLA
x Salt and ground pepper 3/4 c Frozen peas; thawed Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about (Upload by user)
x Salt and ground pepper 3/4 c Frozen peas; thawed Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about (Upload by user)
PAELLA CASSEROLE
x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shell (Upload by user)
x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shell (Upload by user)
HAMBURGER - VEGETABLE CASSEROLE
Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. B (Upload by user)
Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. B (Upload by user)
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