When Margie was in college she spent a summer in Woods Hole  Massachusetts on a program called Sea Semester. The class included a 6 weeks on land and 6 week sail to New England, Canada, and the Grand Banks on a 125 ft Staysail Schooner. They did everything on the ship – set sails, swab decks and cook.  There were frequent calls for recipes.  This is one of them.  It was the beginning of our family cook book – The Blue Book.

Ingredients:

• 2 lb fresh bulk sausage
• 1 c rice
• 1 can chicken gumbo soup (Margie used Cream of Chicken.  Celery or mushroom would work too)
• a spoonful or two of ketchup
• 1/2 tsp chili powder
• 2 c water
• (Margie added a bag of frozen spinach)

Directions:

1. Preheat oven to 350°.
2. Break up the sausage in a frying pan.
3. Brown well.
4. Drain off fat.
5. Stir in rice.  Add soup, ketchup, chili powder, and water (and spinach).
6. Mix well.
7. Place in casserole.
8. Cover tightly.
9. Bake for about 40 minutes.

Serves:  8-10

Source:  An old newspaper recipe Margie found tucked in an old cookbook.