Rice with Vegetables

Ingredients

• 1/2 pound salt pork, sliced
• 1 pig's hock
• 1/4 cup rice
• 1 pint fresh kidney beans
• 2 potatoes, sliced
• 2 turnips, sliced
• 1 onion, sliced
• 1 garlic clove, minced
• 1/2 cup minced cooked ham
• Salt and pepper

Method

1. 1

   Place pork slices in a deep kettle with the pig's hock.

2. 2

   Add rice and the beans or chick peas.

3. 3

   Cover deep with water and cook slowly, until hock is tender.

4. 4

   Take out the hock and remove the bone.

5. 5

   Cut the meat in pieces and return to the kettle.

6. 6

   Add potatoes, turnips, onion, garlic and ham.

7. 7

   Salt and pepper to taste.

8. 8

   Cook 20 minutes, then turn the contents of the pot into a large casserole and place in a hot oven (400°F) until browned, but not too dry.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 74. The excerpt below is the record exactly as published.

1 cup minced cooked ham 1 gariic clove, crushed !/2 cup white wine Select 6 artichokes of uniform size. Cut the stalks close and remove some of the tough bottom leaves. Soak in cold, acidu- lated water for an hour. Drain, cover with boiling salted water and add a crushed clove of garlic, the lemon juice, and butter. Cook artichokes until a leaf can be easily pulled out. Remove from water and turn upside down to drain. Spread the outer leaves of the artichoke apart and remove the chokes, the fuzzy portion in the center. Make a stuffing with bread crumbs and minced ham. Moisten with white wine. Stuff the centers of the artichokes and the spaces between the leaves. Fasten a piece of muslin around each to hold the stuffing in and fry 10 minutes in deep fat. Serve hot. 178 THE EUROPEAN COOKBOOK FROSTED ARTICHOKES (Alcachofas Escardiadas) 6 young artichokes 1 onion, minced 1 teaspoon butter l/2 cup beef broth 6 thin slices bacon 2 tablespoons powdered sugar Cut off the tops of the outer leaves of the artichokes and cook in boiling salted water. Drain and place in a buttered saucepan. In a frying pan fry bacon to a crisp. Remove and discard all but 2 tablespoons of the fat and fry the onion. Crush bacon and lay it on the cooked artichokes. Add broth to the fried onion. Heat and pour over the bacon. Sprinkle with powdered sugar and bake in the oven just long enough for the artichokes to absorb the liquid. n SPANISH BEANS (Habas Espanas) 3 cups dried lima beans Y2 bay leaf 3 pints boiling water 2 cupfuls tomatoes, chopped *4 pound bacon Salt and pepper 2 green peppers, shredded 1 teaspoon granulated sugar 1 cup grated Parmesan cheese Wash and soak the beans over night. Then cover with boil- ing water and cook till nearly tender, about 13/2 hours. Fry bacon crisp, remove it from the pan, pour off all but 2 tablespoons of fat and fry the green peppers. When they are tender, but not browned, add the beans, bay leaf and tomatoes. Cover well and leave on a low flame for 45 minutes. Then season with salt and pepper to taste and add the sugar. Serve on a hot platter, well sprinkled with a cupful of grated Parmesan. Reheat the crisp bacon and lay around the edge. SPANISH 179 POTATO PUDDING (Pudin de Patatas) 2 cups hot mashed potatoes 1 tablespoon hot milk Salt 1 tablespoon grated Parmesan 2 teaspoons meat juice cheese 1 tablespoon butter, melted Beat mashed potatoes with salt, meat juice, butter and hot milk together. Pile lightly into a hot serving dish, powder with the cheese and brown in a quick oven. Serve hot with a meat course. POTATOES IN WINE (Patatas con Vino) 2 tablespoons butter 1 pinch pepper 1 onion, minced 3 cups diced uncooked potatoes 1 cup white wine x/% teaspoon salt 1 cup beef broth Heat butter in a saucepan and brown onion. Add wine and pepper, then potatoes and salt. Shake pan until potatoes are hot and well basted. Add broth, cover and cook until tender and all the liquid is absorbed. POTATO CAKES IN SAUCE (Tortilla Guisada) 2 cups mashed potatoes 1 sprig parsley 2 eggs, beaten 1 tomato, chopped Butter Y2 cup meat broth 1 small onion, sliced Salt and pepper Mix seasoned mashed potatoes with eggs. Shape into thick cakes and fry on both sides in butter. In another pan, melt 1 tablespoon butter and fry the onion and parsley. When tender, add tomato and continue frying. Add broth and season i8o THE EUROPEAN COOKBOOK with salt and pepper. Put potato cakes in the sauce and cook slowly until all liquid is absorbed. POTATO BALLS (Bunuelos de Patatas) 2 cups hot mashed potatoes i tablespoon granulated sugar 2 egg yolks, beaten l/2 teaspoon cinnamon i eggf beaten i teaspoon lemon rind, grated Deep fat Beat seasoned mashed potatoes and eggs together, adding sugar, cinnamon and grated lemon rind. Form into balls and fry in deep fat. POTATO CAKE (Galletas de Patatas) i pound potatoes 5 eggs 2 tablespoons almond meal 1% cups granulated sugar Cook, drain, and beat the potatoes very light with a wooden fork and whip in the other ingredients. Place in a well-buttered baking dish and bake to a golden brown. SMOTHERED PARSNIPS (Chirivias Suffocado) 4 parsnips % cup granulated sugar Salt 3 tablespoons butter Boil parsnips until tender in salted water. Drain. Cut in rather thin slices and put into a hot covered saucepan, with sugar and butter. Shake the dish over a low flame until the sugar and butter melt and the parsnips are well covered. SPANISH 181 RICE WITH VEGETABLES (Arroz con Vegetals) l/2 pound salt pork, sliced 2 turnips, sliced 1 pig's hock 1 onion, sliced *4 cup rice 1 garlic clove, minced 1 pint fresh kidney beans % cup minced cooked ham or soaked chick peas or sausage meat 2 potatoes, sliced Salt and pepper

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