Spanish Rice

Ingredients

• 1 cup washed rice
• 1 quart tin tomatoes
• 2 cloves garlic
• 3 or 4 chili peppers
• 1 teaspoon salt
• 2 tablespoons butter

Method

1. 1

   Cook all together until rice is thoroughly done.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 45. The excerpt below is the record exactly as published.

2 tablespoons butter. 2 tablespoons flour. 2 eggs. VEGETABLES 117 Remove carefully corn from cob. Melt butter, add flour and seasonings, combined with milk and corn. Beat eggs separately and add last. Pour in buttered baking dish and bake in moderate oven Yi hour. Mrs. A, F. Biles, Corn Mock Oysters. Cut down through the center of the grains and press out the pulp. To 1 pint of pulp add 2 eggs beaten separately, 1 teaspoon each of butter and salt, a dash of pepper and a teaspoon of flour. Drop from spoon into a frying pan with hot butter and lard mixed. Fry a nice brown on both sides. G,G, Corn Tamales. Boil the leaves of corn until soft. Then stuff with corn cut from the cob and mix with butter, pepper and salt. Bind together with strips of leaves. Have com very hot before filling leaves, and serve at once. Mrs. Allen Lewis. Baked Com. 12 ears of corn grated. 2 tablespoons butter. 3 eggs beaten separately. Grate the corn and the yolks of eggs well beaten, the but- ter melted, salt and pepper to taste. Lastly the whites of the eggs beaten very light. Bake slowly. Succotash. Mix equal parts of com, cut from the cob, and Lima beans; boil separately, then stir them together with butter, salt, pepper and a half a cup cream. G. G. Baked Egg Plant. Pare the egg plant and put in salt and water 1 hour. Then boil for 15 minutes with I/2 onion. Pour water off, chop and put into a baking dish^ with 2 tablespoons of melted butter, 1 cup fine bread crumbs, salt and pepper. Bake very slowly. Mrs. Otis Wight. 118 PORTLAND WOMAN'S EXCHANGE COOK BOOK tt It II (t Egg Plant a la Creole. Put in buttered casserole layers of peeled, thinly sliced egg plant, add J/2 pint cream. Then add layers of cook spaghetti. grated cheese, sliced tomatoes, chopped green peppers. Repeat until dish is filled, adding salt, pepper and lots of butter with each layer. Bake in slow oven V/4 hours. Mrs, W. H, Herring. Mushrooms and Macaroni. Cook 1 dozen cleaned and peeled mushrooms and 2 table- spoons butter about 6 minutes. Add V/4 cups rich milk or white stock, and thicken with 2 tablespoons flour. Simmer 10 minutes. Add % pound macaroni, cut in pieces, and plainly boiled. Season with pepper, salt, and ,lemon juice. When heated, stir in % cup (or more) grated cheese, and a dash of cayenne. Serve in bread cases or on toast. G. G. Onions d'Axelles. Boil onions. Take small piece out of top. Stuff with spin- ach and a little chicken liver. Bake. Mrs, J. G. Gauld, Macaroni Croquettes. Chop 2 ounces of cooked macaroni in small rings; melt 2 tablespoons of butter, stir in 2 tablespoons of flour, then add 5/2 cup of milk and stir until it boils. Now add 3 tablespoons grated cheese, the macaroni, an egg yolk, seasoning of salt and pepper. Turn out on a platter to cool. Shape into conical croquettes, brush over with beaten egg, cover with bread crumbs. Fry in hot fat and serve hot. Mrs, Wallace J, Phillips, Parsnips a la Francaise. Peel and wash 3 or 4 parsnips, and if large cut in half. Boil in plenty of water with salt and lemon juice. When tender lift and drain. Brush over with beaten egg, roll in VEGETABLES 119 bread crumbs, put in oven to brown quickly. Sprinkle with chopped parsley. Dish in a pyramid, and pour around melted butter sauce. Potatoes au Oratin. Finely slice 2 lbs. fair-sized cold cooked potatoes. Put them in a basin and add thereto salt, pepper, grated nutmeg, 11/2 pints of boiled sweet cream and 4 oz. fresh grated Parmesan cheese. Mix up the whole. Pour the preparation into earthenware dishes well buttered, copiously sprinkle with grated Parmesan cheese, add a few pieces of sweet butter and cook in a moderate oven. By courtesy Chef Portland Hotel. Baked Potato. Bake potatoes. Remove from skin. Mix with fried bacon cut into small pieces, and chopped chives. Put mixture into 1/2 potato skin and brown in oven. Mrs. ]. G. Gauld. Baked Potato. Core potato from end to end. Put into the hole a well fried Jones sausage and bake. Mrs. Gauld. Potatoes on the Half Shell. Bake large, smooth potatoes until done. Divide each in half lengthwise, scrape out the interior, taking care not to break the skin. Mash the potatoes with a little hot milk and melted butter until you can beat it to a cream. Add salt, pepper, and beat in 2 tablespoons grated cheese (Parmesan is best) for 2 cups potatoes, and return to the shells. Set in the oven until hot through and slightly brown. G. G. Hashed Brown Potatoes. Chop cold boiled potatoes quite fine, season with salt, pepper and onion juice. Have 2 tablespoons of good drip- pings hissing hot in the frying pan; put in the potatoes and pat smooth. Cook slowly. In about 20 minutes they should 120 PORTLAND WOMAN'S EXCHANGE COOK BOOK be nicely colored arid crusted into a thick sheet. Remove carefully upon a round, hot platter. M. H. Sweet Potatoes Southern Style. Boil potatoes and slice lengthwise. To 1 quart take Yz cup melted butter, 2 tablespoons sugar and a little sherry. Dip potatoes in the mixture, place in baking dish, and pour the remainder of the mixture over them and brown. Mrs. S. M. Mears, Sweet Potatoes. Boil sweet potatoes, slice and place in baking dish in alternate layers of potatoes and orange peel. Add the juice of 1 orange, 2 tablespoons sugar and 2 or more tablespoons melted butter, using % of the peel of 1 orange shaved very thin. Mrs, F. E, Hart. Sweet Potatoes Oeorgia Style. After boiling sweet potatoes, remove the skin while hot and mash with cream, butter and a little Sherry until very light. Put into a baking dish and pour over them 3 or 4 tablespoons New Orleans molasses, which have been cooked with a large spoon of butter. Place in oven until a nice i brown crust has formed. ' Mrs. ]. K. Gamble. i Spanish Kice. 1 cup washed rice. 1 quart tin tomatoes. 2 cloves garlic. 3 or 4 chili peppers. 1 teaspoon salt. 2 tablespoons butter. Cook all together until rice is thoroughly done. Mrs. Charles Scadding. VEGETABLES 121 Spanish Rice

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