3 qts. strained tomato 6 quarts hot boiled rice 1 quart sliced onion 3/4 cup drippings

2 tablespoons salt 1 teaspoon paprika 1/3 cup minced parsley 1 pound grated cheese

Cook onion slowly in drippings until soft but not brown; add tomato, parsley, salt, and pepper, then hot boiled rice or samp. Left-over rice may be used, by separating kernels with fork before adding. Put in baking dishes, sprinkle with cheese, and put in oven to melt cheese.