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From the Kitchen of: Pat K/Pepper
I obtained this recipe from Mrs. J. Dillon. She made it for her husband to bring when we would have luncheon's at work. It quickly became a favorite of my family. Good for pot lucks.
| 1 | med. | Onion, chopped |
| 1 | C. | Celery, chopped |
| 1 | Green Pepper, chopped | |
| 3 | cloves Garlic, chopped | |
| 1/2 | C. | Parsley, chopped (You can used Dried) |
| 1 | stk | Oleo (can be reduced to 1/2 Stick) |
| 1 | sm. | jar Pimentos, with juice |
| 3-4 | C. | cooked Shrimp |
| 3 | C. | cooked Rice |
| 1 | can | Cheddar Cheese Soup |
| 1 | can | Cream of Mushroom Soup |
| 2 | slices toasted bread, crumbled | |
| 1/2 | tsp. | Pepper |
| 1 | tsp. | Salt |
| 1 | Tbsp. | Tobasco Sauce |
| 1 | C. | Grated Swiss Cheese |
Saute first four ingredients in the oleo. Add parsley, pimento and juice, shrimp and both soups, mixing gently. Add seasoning, stir in bread crumbs; (reserving some for topping) and rice Pour into a 9x13 in. pan. Top with reserved bread crumbs, grated swiss cheese and sprinkle a little paprika for color. Bake in a 350 degree oven for 30 minutes. Serves 8-10 People.
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