| Variety, Pork Sausage Supper | Meats |
|
1 lb. pork sausage
1/4 cup finely chopped onion 1/2 cup chopped celery 1/4 cup chopped pimiento 1 cup cooked rice |
1 can cream of mushroom soup, undiluted
1/4 cup water,apple juice or consomme 1 to 2 tsp. chopped parsley 1/4 to 1/2 cup chopped salted peanuts |
Break sausage apart and place in a cold skillet. Fry slowly over low heat for 10 to 12 minutes or until lightly browned, pouring off fat as it accumulates.
Remove sausage but leave about 1 tbsp. of fat in the skillet. Add onion to the hot fat. Cook slowly over low heat, stirring often, until onion is tender but not brown. Return sausage to the skillet and add celery, pimiento, rice, soup and liquid; blend lightly but thoroughly.
Spoon rice mixture into a buttered 1 quart casserole. Border with chopped nuts and bake in a moderate oven,350F, for 30 minutes.
Makes 6 servings. Good with French bread and a salad.