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Funky Jumble-aya
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3 cups rice, cooked and set aside.this can be started as you begin the other part of the recipie.

Now, let me begin by observing that for the sake of Ďartí (indeed, why else?!) a lot of cooks will leave on the tails of shrimp. Why? Who likes to be merrily eating along, and have to stop and pick off a shrimp tail? Not me. But if you do, ignore me!

So thenÖ.

In a large sautee pan, lightly cook 1 diced small onion with 3 tbsp garlic.

The following you can use or not, or adjust depending on the amount which you have on hand:

1 cup diced chicken, already cooked
1 cup ham, diced (you can even ask your deli person to cut you a chunk instead of using the slicer, or ask that they slice it in ľ inch-thick slices)
1 cup cocktail shrimp OR 2 cups small/medium shrimp, with all the shell, legs and whatnot taken off. Yes, the tails too!

Toss all this into the skillet and combine well, about 2-3 minutes.

Add:

1 small can tiny peas
1 cup grape tomatoes, whole (or 2-3 plum tomatoes, diced, or 1 lg regular tomato, diced)
1 cup corn
1 cup diced pineapple
1 cup cashews (preferable halves)
1 small can water chestnut slices
1 cup dry white wine
2 tbsp worcestershire sauce
1 tbsp paprika
1 tbsp thyme

chili powder, if you want, to taste

Gently combine, mixing well. Cook for about 3 minutes med heat.

Now add 1 cup of tomato sauce and 1 cup (or a half-pint) of light cream, and stir together.

When itís simmered on low for an additional 4 minutes, itís ready to pour over a helping of rice.

In these recipies, Iíve tried to incorporate what seems to be a new thing in the produce departmentÖthe grape tomatoes. Theyíve suddenly become very popular here! Anothre thing I tried to do was make sure that whatever meat was used could very well be leftover, and it would not matter a bit. I myself canít bear to throw good food away, and if itís in the fridge more than a couple of days after I cook it, it gets carefully wrapped and popped into the freezer for one of such recipies so that I donít have to run out and buy more food, when thereís a perfectly good supply set aside for such purposes. I wouldnít hold onto such leftovers longer than a month, however.

Tina Quackenboss Silverio