Jambalaya
From: Theresa M. Lessmeister, Peru, Ill.
sent by Mts. Edith M Durkee
1 large onion, sliced
1 green pepper, chopped
4 stalks celery, chopped
1 clove garlic
1 t. minced parsley
1 c. chopped ham
1/4 c. Fluffo
1 8 oz can tomato sauce
2 c. diced cooked chicken
2 c. chicken stock
1 c. rice, raw
1 c. cooked shrimp
10 oysters
Saute onion, pepper, celery, garlic and ham in Fluffo for several minutes. Remove garlic. Add tomato sauce, chicken and chicken stock. Cook rice in boiling, salted water until tender, add to tomato mixture. Place in well buttered baking dish. Cover and bake at 350 degrees for 20 minutes. Add shrimp and oysters. Continue baking for 15 minutes. Serves 8.
Chocolate Dumplings
Chocolate Sauce:
2 squares unsweetened chocolate (2 oz.)
1/8 t. salt
1 c. sugar
2 T. butter
1 1/3 c. water
Cut up chocolate into a 2 quart casserole. Add remaining ingredients. Boil gently over low heat for about 20 minutes.
Dumplings:
1 c. flour
1 1/2 t. baking powder
1/4 t. salt
3 T. shortening
1/3 c. sugar
1/2 t. vanilla
1 egg
1/3 c. milk
Sift flour, baking powder and salt. Cream shortening and sugar together, add vanilla and egg and continue creaming. Add milk and flour mixture alternately. Drop batter by spoonfuls into gently boiling Chocolate sauce. Cover and cook over low heat for 30 minutes.
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