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Sausage with Rice Salad and Parmesan

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Recipe Ingredients

1 cup rice
2 cups chicken broth
2 lbs Italian Sausage, cut in 4-inch pieces
1/4 cup vegetable oil
1 cup sliced zucchini
3/4 cup chopped green pepper
3/4 cup chopped red pepper
1/3 cup chopped onion
2 tbsp butter
3/4 cup pitted, sliced, large black olives

Dressing:
1/3 cup olive oil
2 tbsp white wine vinegar
1 tbsp prepared mustard
1/2 cup grated Parmesan cheese

Cooking Procedures

Cook rice according to package directions, substituting chicken broth for water. Reserve.
Brown sausage evenly in oil in large skillet over medium heat; drain. Remove from skillet; keep warm. Saut? zucchini, peppers and onion in butter, 5 minutes.
Combine rice with vegetables and black olives.
Blend dressing ingredients; toss with rice mixture and Parmesan cheese. Serve with Italian sausage.
 
recipe titles recipe ingredients
    

Excerpt from the wayback cook-book collection:

J. Condit. 11. Home Pickling of Ripe Olives, by Frederic T. Bioletti. 12. Vinegar From Waste Fruit, by W. V. Cruess. 13. Canning Fruits Without Sugar, by W. V. Cruess. 14. Tomato Paste, by W. V. Cruess. 15. Drying Muscat Raisins, by Frederic T. Bioletti. 16. Sterilization of Meats in Jars, by W. V. Cruess. The following methods for preserving fruits and fruit juices have been given by Mr. W. V. Cruess of the University of California. CANNING FRUITS WITHOUT SUGAR j METHOD A: Expres

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