3 tbsp. salad oil
1/2 c. chopped onion
1/2 lb. smoked ham, cooked and diced
1 c. long grain rice
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. allspice
1/2 tsp. chili powder
1 c. water
1 (1 lb.) can tomatoes
1 (6 oz.) can broiled sliced mushrooms
1 lb. peeled, deveined frozen shrimp
1/2 green pepper, slivered
1/2 c. Taylor New York State Rhine wine

Heat oil in deep skillet. Add onion and saute. Add ham and rice; stir until rice is golden. Add seasonings, water, tomatoes, and mushrooms with their broth. Cover. Cook 20 minutes or until rice is tender. Add shrimp, green pepper, and wine. Cook, uncovered, 5-7 minutes, or until shrimp are done.

Makes 6 servings.

Serve with a salad bowl filled with Bibb lettuce, avocado strips, and red onion rings tossed with olive oil and vinegar dressing. Have a loaf of well buttered toasted French or Cuban bread to pass around.