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1/4 teaspoon salt
2 slices bacon
4 cups very finely shredded green cabbage
Cook ham, 1/2 cup onion, and garlic in oil until lightly browned. Stir in rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated. Place bacon in large skillet; cook until crisp; set aside. Drain all but 1 tablespoon drippings. Add cabbage and remaining onion; stir-fry until tender-crisp. Spoon onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad. Serve hot or at room temperature. Makes 6 servings.
Sherried turkey casserole
1 can (10-3/4 oz.) condensed cream of celery soup (substitute homemade white sauce or cream of chicken soup)
1 cup milk
1/4 cup grated Parmesan cheese
3 tablespoons dry sherry
3 cups hot cooked rice
1 cup diced cooked turkey
1/2 cup chopped green pepper r 1 jar (2 oz.) diced piminetos, drained
Paprika
Combine soup, milk, cheese, and sherry in large skillet. Cover over medium heat 2 to 3 minutes. Add rice, turkey, pepper, and pimientos. Continue to cook until thoroughly heated. Sprinkle with paprika before serving. Makes 6 servings.
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