"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Colorful Kielbasa Recipe

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This recipe for Colorful Kielbasa, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn DeYoung - Daughter of Neal and Bertha Lynema
Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 3/4 oz) cream of mushroom soup

1 1/2 c water

1 tbsp butter or margarine

1 lb smoked skinless Kielbasa, cut into 1/2" pieces

(do not boil first - not even 5 min.)

3/4 c uncooked long grain rice, not minute rice

1 pkg (10 oz) frozen peas, rinse to thaw slightly

1 can (4 1/2 oz) sliced mushrooms, drained. I use the juice as part of the water

1 c (4 oz) shredded cheddar cheese

Directions:
Directions:
In skillet, combine soup, water and butter: Bring to boil. Add Kielbasa and rice. Reduce heat: Cover and simmer about 15 minutes or until rice is almost tender. Stir in peas, mushrooms and cheese. Cover and simmer 10 minutes or until rice is tender, but not mushy, and peas are heated through. Sprinkle with cheese, cover, and let stand until cheese is melted.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
I toss in a handful of fresh sliced mushrooms

 

 

 

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