Spanish Rice

Ingredients

• 6 tblsps. raw rice
• 3 tblsps. chopped onion
• 2 tblsps. butter
• 0.5 green pepper
• 0.5 cup grated cheese
• 1 cup boiling water
• 2 cups stewed tomatoes
• salt and pepper to taste

Method

1. 1

   Mix all ingredients and bake in a buttered dish in a moderate oven for about 1 hour until tender, stirring often.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 12. The excerpt below is the record exactly as published.

% cup grated cheese, 2 tblsps. milk and the yolks of 2 eggs. Season to taste and fry. — Mrs. John R. Howarth. Duchess Potatoes Boil 6 potatoes and put through sieve. Add 1 gill cream, yolks of 3 eggs, pepper, salt, parsley, and a little grated nutmeg. When smooth and well-mixed, form, by tablespoonfuls, into rounds, brush with beaten egg and brown lightly in oven. — Mrs. Henry J. Edsall. ESTIMATES GIVEN HAROLD S. CASSIDY DECORATING PAPERHANGING AND PAINTING DALLAS ROAD, WILLOW GROVE. PA. J. DISTLER G. UEBELE 210 Loney Street 7954 Church Road DISTLER & UEBELE Contractors and Builders Bell Phone 32 FOX CHASE J. DYRE MOYER, York Road, Willow Grove Ail kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Scalloped Potatoes Place a layer, about IV2 inches deep, of sliced raw potatoes in a buttered pudding dish, and sprinkle with salt, pepper, parsley, and bits of butter, repeating this layer process till dish is full. Top with bread crumbs and bits of butter, and pour several cups of warm milk around sides, adding more while baking, if necessary, but always warm. Cover dish till done, then uncover to brown. — L. W. M. Stuffed Potatoes Bake 8 large potatoes. Cut off tops, and carefully scoop out insides, saving the skin "cups." Mash pulp smooth, add 2 tblsps. butter, 1 gill cream, 2 tsps. finely minced onion, 1 tsp. minced parsley, and salt and cayenne pepper to taste. Work smooth and fold in lightly the stiffened whites of 2 eggs. Place mixture in the skins, heaping high, and brown lightly in oven. — Mrs. J. Dyre Moyer. "Sunday Breakfast" Dice 4 cold boiled potatoes and mix with 2 well beaten eggs and 3 tblsps. milk. Season, put in well-greased pan and fry golden brown. Fold like omelet, and serve on hot platter, garnished with bacon and parsley. — Mrs. John R. Howarth. Sweet Potatoes, Candied Parboil, peel, and quarter lengthwise. Place in baking dish and pour over them a mixture of table syrup and butter. Sprinkle lightly with flour, and well with granulated sugar. Bake brown. — Mrs. John E. Howarth. YOU CAN'T FOOL THE PALATE Taste is the food test, and if kept satisfied you need never worry about cut price competition. Burk's Meat Delicacies are dependable SEASONABLE:— Lunch Roll, Meat Loaf, Sardellen, Frank- furters, Bolognas, Hams, Butternut Bacon, Pastry Lard. GUSTAV BECKER CATERER Correct Service — Reasonable Rates 4310 FRANKFORD AVE. FRANKFORD, PA. 33 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. Candied Sweet Potatoes Boil small sweet potatoes, peel and brown very slowly on the back of range, in a mixture of melted butter and about twice as much brown sugar. — Mrs. J. Dyre Moyer. Sweet Potato Puff Boil sweet potatoes, and set in moderate oven for 10 minutes to dry out. Mash 2 cupfuls and add 3 beaten eggs, 1 cup milk, 2 tblsps melted butter, and seasoning to taste. Beat hard and bake in greased dish. Nice with roast pork. — Contributed. Rice Croquettes Boil 1 cup rice dry, in 2 cups water, then add enough warm milk to cook it soft. Add a little salt, 2 tsps. sugar, and piece of butter. When cold, add a beaten egg, dip in bread crumbs and fry. — Mrs. W. E. PUGH. Rice Croquettes One large cup of rice, 1 cup milk, 1 cup water. Boil until tender, then add a little salt, 1 tsp. butter ; simmer for ten minutes, then add 2 well-beaten eggs and grated rind of a lemon. Stir until thick: when cold, mould and fry in boiling fat. — Mrs. Henry J. Edsall. Spanish Rice Six tblsps. raw rice, 3 tblsps. chopped onion, 2 tblsps. butter, % green pepper, chopped, % cup grated cheese, 1 cup boiling water, 2 cups stewed tomatoes, salt and pepper to taste

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