Savory Rice

Ingredients

• Rice one pint
• one (large one or one cup of canned with juice turned off)
• one green pepper (thoroughly seeded)
• half of an onion (well chopped)
• salt
• pepper
• butter two tablespoonfuls

Method

1. 1

   Boil the rice well.

2. 2

   Brown the butter, add onions, green peppers, and tomatos, cook thoroughly, then mix with the rice and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 66. The excerpt below is the record exactly as published.

PEPPERS A LA MEXICANA. Cut out all the inside of a dozen large green peppers (not the bell-peppers). Fill with ecpial parts of cooked meat chopped fine, bread crumbs and grated cheese, well seasoned with salt and cayenne pepper (also chopped onion if desired). Bake in the oven for twenty minutes. Mrs Hugh W. Vail. PEPPERS WITH RICE AND TOMATOS. Prepare peppers as for stuffing with rice, but before filling them with this, pour over it a cupful of good tomato sauce. Stir this with the rice until they are well blended. Fill pep- pers with the mixture, put them in a vegetable dish and let them stand covered in the oven until they are hot through. Mrs. Elizabeth Shankland. POTATOS “A LA GRANDE DUCHESSE.” Take one pound of mashed potatos, add two ounces of butter, and salt to taste; one tablespoonful of powdered white sugar, and work up into a light paste, adding two well -beaten eggs. Make the paste into oval balls, roll them in melted fresh but- ter, and place them in the oven on greased paper until well cooked. Thev make a nice garnish. Mrs. H. W. O’Melveny. POTATO BALLS. Mince very finely some lean uncooked mutton or beef; add salt and pepper and a sahspoon of ground ginger. Make this into balls the size of a large walnut. Flave ready previ- ously some mashed potato (be very careful that there are no lumps in them). Dry and then mix with them eggs sufficient to make them into a soft paste. Now make a crust of this around the meat balls, about one-third of an inch thick, and fry in plenty of boiling butter that has been previously clarified from salt. Mrs. William S. Cross. POTATOS, MAITRE d’hOTEL. Peel and boil some carefully selected potatos, taking care not to boil too long; then drain them and let them become cold, after which they are to be cut into rather thick slices. Place vegetables. 107 in a flat stew-pan a good-sized lump of butter and dredge in a half tablespoonful of flour; stir until well dissolved and melted ; then mix in gradually a breakfast cupful of broth and stir continually until boiling; then place the potatos in with a tablespoonful of chopped parsley, with pepper and salt to the taste. Stew them for two or three minutes, move the pan to the edge of the fire and stir in quickly the yolk of an egg pre- viously well beaten, with a teaspoonful of cold water and a very small amount of strained lemon juice. When the egg has become thickened, turn the potatos together with their sauce on to a flat dish and serve. Mrs. M. J. Connell. POTATO PUFF. Two teacups mashed potatos, beaten to a cream with two, tablespoons melted butter, three eggs beaten very light, one cup cream, salt and pepper to taste. Bake in baking dish until set,, and brown; dress with parsley. Mrs. Jerry Conroy. i» POTATO PUFF. Peel and boil about six large potatos. When soft and dry, beat them briskly with a little salt and two tablespoonfuls of butter till white and creamy. Now add the yolks of two eggs well beaten, and two tablespoonfuls of cream. About twenty minutes before the potato is wanted whip the whites of. two eggs till firm, mix them lightly with the mashed potato, turn into a deep dish and bake till brown. If successfully managed, the potato will be light, puffy and delicious. Mrs. William S. Cross. POTATO PUFF. Cold potatos two cups, melted butter two tablespoonfuls, eggs two, milk half cup, salt a pinch. Beat in butter, salt and milk, lastly eggs ; whip to a cream and bake a light brown. Mrs. Walton. STUFFED POTATOS. Choose six or eight nice, large potatos, bake until done; cut them in half, lengthwise, scoop out the inside and mash, with two tablespoonfuls of butter, half a cup of cream, the yolks of * 8 108 LANDMARKS CLUB COOK BOOK. two eggs beaten light ; salt to taste. Whip it up lightly, 'fill the skins with this ; rub over the top with melted butter and bake until hot through. Mrs. Walton. ESCALLOPED POTATOS. Butter the bottom and sides of the dish ; put in a layer of sliced raw potatos. Sprinkle with pepper, salt and bits of butter. Then put in another layer of potatos, etc., until the dish is full. Pill the dish three-quarters full of milk and bake all in a moderate oven one hour. Mrs. Capen. POTATOS WALDORF. Peel and wash some potatos and then cut them round and round in curls in the same manner in which apples are peeled ; place two flat stew-pans over the fire with an equal quantity of lard in each ; when boiling, throw in the pieces in one of the pans and fry until just commencing to color, then remove quickly with a drainer and throw into a second pan of boiling lard. When they have become nicely browned and soft, take the potatos out of the fat, drain them for a minute or two on kitchen paper at the front of the fire; spread a folded napkin over a hot dish, pile on the potatos, dredging a small quantity of salt over them, and serve while hot. # Mrs. M. J. Connell. CANDIED SWEET POTATOS. Peel desired number of sweet potatos and boil with gener- ous quantity salt until “under done.” Put them in oven pan with bit of butter on each and baste frequently with maple syrup. In a very hot oven, it takes about fifteen minutes for them to brown properly. Mrs. E. R. Kellam. RICE. Rice one pint, tomato one (large one or one cup of canned with juice turned off), one green pepper (thoroughly seeded), half of an onion (well chopped), salt and pepper, butter two tablespoonfuls. Boil the rice well. Put the butter to brown, and then throw in the onions, then the green peppers and to- matos, and when thoroughly cooked mix well with the rice and serve hot. Mrs. Mary Longstreet. vegetables. 109 rice with tomatos. Boil one cupful of rice soft in hot water; shake it now and then, but do not stir it. Drain and add a little milk in which a beaten egg has been mixed; one teaspoonful of butter, and a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Put the rice round a dish, smooth it into a wall, wash it over with the yolk of a beaten-up egg, and put it into the oven till firm. Take half a bottle of tomato conserve (or the strained juice and the pulp of seven or eight tomatos), season with pepper, a little salt, sugar, and half a chopped onion ; stew for twenty minutes, then stir in one tablespoonful of butter and two tablespoonfuls of fine bread crumbs. Stew three or four minutes to thicken, then pour the tomato into the dish in the middle of the rice, and serve. Mrs. H. W. O’Melveny. SAVORY RICE

Cook this with the app: pantry check, scaling, and the assistant.