-Waldine Van Geffen VGHC42A 1 large onion, chopped 1 large Green Pepper, chopped or half green and half red 1 can of Rotel Chiles & Tomatoes;, drained, save liquid 1 can of cream of Anything Soup 1 package of Dried Onion Soup Mix 1 pound of Smokey Hollow Pork Sausage; cut 1/2″ rings* 1 pound of shrimp; peel, devein 2 Chicken Breasts; Skin, Bone, cube 2 cans of Black-eyed Peas; drained, save liquid, or 1 package of frozen black-eyed peas 1 teaspoon of thyme 2 Bay Leaves 1 teaspoon of oregano 1 teaspoon of chili powder 1 teaspoon of garlic powder 1/4 pound of butter or margarine 2 cups of raw Long-Grain Rice
* Save any left-over meats in the freezer and throw in the pot. Put rice in the pot and add remaining ingredients. Stir to mix. Cut butter in pats and put on top. In 4-cup measuring cup place soup, tomato juice, black-eyed pea juice (and any other juice you are using) plus enough water to make 4 cups. Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist. (wrv)
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