Recipe By : Z.T. Coon, London, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Bologna Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
2/3 cup rice
2 teaspoons salt
1 medium onion -- chopped
1 clove garlic -- chopped (optional)
2 cups bologna -- diced
1 can tomatoes -- 19 ounce
1 can whole kernel corn -- drained
1 1/3 cups water
chopped parsley
Heat the margarine in a frying pan and stir in the rice. Cook over medium
heat, stirring often until rice is delicately golden. Sprinkle rice with
salt. Mix in the onion, bologna, tomatoes, corn and water. Bring mixture to
a vigorous boil, cover closely, reduce heat to simmering point (low heat) and
without lifting lid cook for 14 minutes exactly. Remove from heat and let
stand, still covered, for 10 minutes. Turn onto a platter and sprinkle
generously with chopped parsley.
- - - - - - - - - - - - - - - - - -
Per serving: 1877 Calories; 118g Fat (57% calories from fat); 84g Protein;
114g Carbohydrate; 279mg Cholesterol; 10707mg Sodium
NOTES : Published in the St. Catharines Standard, 1973.
