Spanish Rice (Alternate)

Ingredients

• Dice five slices of bacon
• add a large minced onion
• add a green pepper seeded and cut in small pieces
• a cup full of boiled rice
• five fresh tomatoes or three cups of canned tomatoes
• salt
• black pepper to taste

Method

1. 1

   Fry bacon, onion, and green pepper.

2. 2

   Add rice and tomatoes.

3. 3

   Stuff green peppers with mixture, top with cheese and bake.

Nutrition per serving

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 5. The excerpt below is the record exactly as published.

salt; one-quarter teaspoon celery salt; -one-eighth teaspoon pepper; one cup cold turkey or chicken breast; one-half cup cooked spaghetti; one-half cup saute mushrooms; one-third cup grated Parmesian cheese; three- quarters cup buttered cracker crumbs. Make sauce of butter, flour, cream, salt, celery salt and pepper. When at boiling point, add turkey or chicken breast, spaghetti and mushrooms. Fill buttered dish with mixture. Sprinkle with cheese and crumbs and bake in a slow oven until crumbs are brown. HAM LOAF One pound cured ham, one pound fresh pork ground fine; two eggs beaten together; one cup bread crumbs toasted and browned; one-half can Campbell’s tomato soup; one cup milk. Mix and make into loaf and bake two hours in slow oven. Sauce. One-half pint cream; two tablespoons mustard; one tablespoon flour; one-fourth cup sugar; yolk two eggs; one- half teaspoon salt. Cook until drops from spoon thick. - 15 Relishes for Meats ee SAUCE FOR LAMB ROAST One glass currant jelly; one-half cup orange juice; little grated orange peel; two teaspoons chopped mint. Stir and serve. SAUCE FOR TURKEY One pint small oysters; three hard boiled egg yolks; one- quarter pound butter; one-half glass cream; one wine glass full sherry; dash tobasco, salt and Worchestershire. Melt butter, add and mix well, egg and cream. Stir. Add oysters (no liquor) add wine. Simmer until oysters begin to curl. At last add juice of about one lemon. CRANBERRY CONSERVE One quart cranberries; one big orange; equal amount of sugar. Run cranberries and orange through fine meat chop- per. Measure, add equal amount sugar. Cook until thick, add one cup chopped nuts (Black walnuts preferred). Let cool in jelly glasses. This is excellent served with game but will not keep more than two or three weeks. JELLIED APPLES _ Twelve medium sized apples ; four cups sugar ; two cups boil- ing water. Boil sugar and water until it makes a syrup. Peel and core apples, dip in lemon juice and cook in syrup. JELLY SAUCE Melt one-half glass currant jelly, add a few drops of Worchester sauce and a liberal amount of Brands A 1 sauce, season with salt and pepper and blend thoroughly. Serve with chops or cold lamb. 16 Vegetables MUSHROOMS AND PEAS Clean, scrape and skin one and one-half pound of mush- rooms, separating stems and caps. Cut the stems up fine and slice the caps in halves. Melt four tablespoonfuls of butter in a saucepan, add one-quarter cupful hot water and the mush- room stems. Cover and simmer until the stems are almost tender; then add mushroom caps, re-cover and simmer three minutes. Melt two tablespoonfuls of butter in sauce pan and one medium sized onion minced fine, cook until tender and golden brown. Then add two cupfuls of canned peas, one-half teaspoon celery salt, one-eighth teaspoonful of pepper, cover and heat. Meanwhile melt 2 tablespoonfuls of butter; add two tablespoonfuls of canned pimentoes, chopped fine, and two tablespoonfuls of flour. Stir well and add one and one- half cupful milk, a little at a time, while stirring, season with three-quarters teaspoonful of salt and one-eighth taspoonful pepper. Toast six slices of bread, pile the heated peas on toast, cover with pimento sauce and arrange the sauted mush- rooms on top. Sprinkle with paprika and serve. SQUASH SOUFFLE One cup white sauce; one cup mashed squash; three eggs; one teaspoon salt. Make stiff white sauce, add squash to sauce while hot; this heats the squash and cools the sauce. Fold in beaten whites last. To test insert knife. SPANISH RICE One and one-half cups rice; three green peppers; six large tomatoes or one can; three thin slices crisp bacon cut up; one- half onion; one tablespoon celery seed; one teaspoon salt; one teaspoon black pepper ; three-quarters cup butter; one-half cup boiling water. Cook rice, tomatoes, salt, pepper, celery seed with water. Fry onion, green pepper and bacon. SPAGHATTI STEW Two pounds round steak ground; three cans tomatoes; two tablespoons olive oil; two tablespoons vinegar; one onion cut fine; salt, pepper and Worchester sauce. Cook above slowly two or three hours, then add cooked spaghetti or macaroni (2 packages). This serves 25 or 30 people. 17 CAULIFLOWER LOAF Cook head of Cauliflower until tender and divide into small bits. Make thick white sauce and add to it four eggs, the whites beaten stiffly and added by folding in. Put in buttered mould and let steam until firm. Serve with white sauce or grated cheese. SNAP BEANS AU GRATIN Pick strings off snap beans and slice with a knife down center. Cook in salted water and pinch of soda, twenty minutes. While cooking make a thick cream sauce of flour, milk, butter, salt and pepper. Grate some American cheese. Put a layer of snap beans over this cream sauce, then the cheese. Continue this until your casserole dish is filled. Put in oven a few minutes until cheese on top browns. STUFFED EGG PLANT One egg; small quantity onions; tomatoes; green pepper; butter; pepper; salt. Scoop out egg plant, let stand one hour in salt water. Draing thoroughly, cook in pan with onions, tomatoes and green pepper. When tender drain, add egg and seasoning. Cook until thoroughly done. Stuff in shell, sprinkle with bread crumbs on top, dot with butter and heat. FRIED ONIONS Cut large onions in rings. Soak one hour in ice water or ice milk. Take a tablespoon of flour; one egg; dash of pepper, salt and batter onions. Fry in pan two inches in steaming hot lard. This is nice to garnish steak with. SQUASH AU GRATIN Boil two pounds squash until tender. Put layer of syunash and layer of grated cheese, then two eggs beaten with salt and pepper. Put bread crumbs over the top and dot with butter. 18 SPANISH RICE Dice five slices of bacon and fry a light brown, add a large minced onion, add a green pepper seeded and cut in small pieces, a cup full of boiled rice and five fresh tomatoes or three cups of canned tomatoes, salt and black pepper to taste

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