Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!news-FFM2.ecrc.net!newsfeed.wirehub.nl!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ginny Holmy-Willcox Newsgroups: rec.food.recipes Subject: Craig Claiborne: California Casserole Followup-To: rec.food.cooking Date: 28 Jan 2000 19:16:26 -0700 Organization: ECOG Coordinating Center Lines: 31 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200001261937.OAA14401@louis.dfci.harvard.edu> Reply-To: Ginny Holmy-Willcox NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39164 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.