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Cabbage, Rice and Tomato Casserole

From NORTHERN COOKBOOK.

Source and licence

From NORTHERN COOKBOOK, printed page 216, digitised by the Internet Archive: https://archive.org/details/31761117648725

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. cups shredded cabbage cup cooked rice cups tomatoes cup grated cheddar cheese strips crisp bacon, crumbled cup buttered crumbs teaspoons sugar teaspoon salt teaspoon pepper .
  2. Mix grated cabbage, rice, tomatoes and crum- bled bacon with seasonings in a 2 quart casserole.
  3. Cover with a layer of grated cheese.
  4. .
  5. Top with buttered crumbs.
  6. 4, Bake at 350° F.
  7. for 35 minutes.
  8. Serves 4.