California Mexican-Spanish cook book

Boil one cup rice in five cups water, add a button of garlic, teaspoon salt; when done remove garlic. Drain any water and put in baking vessel alternate layers of rice, Spanish sauce and cheese, topping with sauce and cheese on top. Bake until hot through and cheese a rich brown. Green Peppers With Rice Chop two tablespoons onion, two tablespoons red sweet peppers, two tablespoons green sweet peppers very fine, fry until tender with a tablespoon chopped salt pork. Add two cups tomatoes, cook and add tablespoon chile pepper, salt, fill green sweet peppers, put butter on top, sprinkle of brown sugar, lemon juice; bake. Spanish Stuffed Peppers Stuffed Chile Pepper Fry chile peppers until they puff under skin; cool and peel; cut out stem, and with a spoon remove seed. Prepare a mixture of any kind of meat, to a cup of meat, one tablespoon of chopped onion, one clove garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth raisins chopped very fine. Add one tablespoon vinegar, and cook in two tablespoons hot lard; cool and fill the chile peppers. Beat desired number of eggs separately, add a tablespoon flour, one of milk to each egg, and season with salt and red pepper. Dip chile in batter, and fry brown in hot lard, drain, sprinkle with chopped parsley; serve hot. A prepared sauce may be served over chile or a white sauce with apple, raisins, peach preserves or marmalades added to desired taste. Delicious. Spanish Stuffed Sweet Peppers Mix one cup of ground meat, any kind, with half cup bread, two tablespoons onion, one-half cup tomatoes, one tablespoon sugar, one-half raisins, cook all together in one tablespoon hot butter for a few minutes, cool, add one egg, salt, chile powder, fill large sweet pepper that has all seed removed, set close together and fill in between with raw tomato, salt, pinch aregano to reach top of tomatoes, sprinkle with bread crumbs and bake until well done and brown. Sweet Spanish Peppers With Sardines Roast or scald and peel green sweet peppers, take out seed and veins, mix with half cup vinegar, half cup water, add one-half garlic. button, one-half teaspoon aregano, piece of cinnamon; soak all night. Make filling of one-half cup bread, tablespoon onion, one-half cup tomatoes, tablespoon sliced olives, six seedless raisins, drain peppers and fill. Cover with melted butter, bread and grated cheese. Bake and serve hot. Spanish Cheese and Pepper Fritters * Heat and peel green hot or sweet peppers ; remove seed and fill with salt and red pepper, mixture of cheese and bread, wet in tomato juice — half and half — fasten with toothpicks; dip in egg and roll in bread; fry in deep fat; serve with Spanish sauce and circle of hard-boiled eggs. Chiles Stuffed With Cheese Mix half cup bread wet with one-half cup tomatoes and one-half cup Queso Mexicano (a Mexican cheese), tablespoon onion, one-half button garlic, tablespoon parsley, salt, pepper, onefourth cup sliced olives, mushroom or raisins chopped and fried in tablespoon lard until tender. Add the bread and cheese, when cool, stuff chiles, dip in the egg batter and fry in deep fat or saute in butter. To be eaten hot served with or without sauce. Spanish Onion ,