Subject: Craig Claiborne: California Casserole
From: Ginny Holmy-Willcox <[email-masked]>
Date: 28 Jan 2000 19:16:26 -0700
Newsgroups: rec.food.recipes

In Memory of Craig Claiborne

Craig Claiborne's California Casserole from the New York Times Cookbook

1 lb. ground beef (top quality)
1 Tbsp oil (peanut is good)
1 clove garlic- minced
1 large onion- finely chopped
1 green pepper- chopped
1 Tbsp chili powder
1 Tbsp Worcestershire Sauce
1 1-lb. can kidney beans
1 1-lb. can Italian tomatoes
3/4 cup white rice (raw)
1/4 cup green stuffed olives- chopped
3/4 cup cheddar cheese- shredded
salt, pepper, and Tabasco to taste
2 quart casserole- buttered

Brown meat in oil in frying pan. Add garlic, onion, salt and pepper,
green pepper, and chile powder- cook 5 minutes. Stir in Worcestershire,
Tabasco, tomatoes (undrained), kidney beans (undrained), and rice. Put
in casserole. Bake at 350 F for 45 minutes. Sprinkle cheese and olives
on top and bake an additional 15 minutes. 

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