"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spanish Sausage Supper Recipe

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This recipe for Spanish Sausage Supper, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 3082 -- Rose McGuire
Added: Friday, March 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
½ c. - green pepper, chopped
1/3 c. - celery, chopped
¼ c. - onion, chopped
1 T. - vegetable oil
1 lb. - fully cooked smoked sausage, sliced
2 c. - water
1 (10 oz.) can - diced tomatoes and green chiles, undrained
1 (6.8 oz.) pkg. - Spanish rice and vermicelli mix
¼ c. - sliced stuffed olives
1/8 tsp. - pepper

Directions:
Directions:
In a large skillet, sauté green pepper, celery and onion in oil until tender. Add remaining ingredients; mix well. Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Yield: 4 servings.

 

 

 

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