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Wisconsin cookbook, 1900-1920
Page 75b
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Spanish Rice 1 cup rice cooked, 2 medium sized onions 3 slices bacon 1 qt tomatoe cut bacon into small pieces. & put in frying pan, cut up onion and fry with bacon. untill both are quite brown. heat tomatoes and flavor them as if you were serving them for table. Mix rice fried onion bacon, and tomatoes and bake in oven 20 min. Serve at once when taken out of oven. must be hot. Casserole of Spanish Rice 2 cups stewed tomatoes 1 cups boiling water. 5 table spoons raw rice 3 tablspoon chopped onions. 2 tablspoon chicken or beef fat. or hamburger fried 1 cup grated cheese. 1 1/2 cup bread crumbs. 1 tsp butter if desired. 1/2 green peeper. salt, paprika, chope pepper fine & add, all ingredients.
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Spanish Rice 1 cup rice cooked, 2 medium sized onions 3 slices bacon 1 qt tomatoe cut bacon into small pieces. & put in frying pan, cut up onion and fry with bacon. untill both are quite brown. heat tomatoes and flavor them as if you were serving them for table. Mix rice fried onion bacon, and tomatoes and bake in oven 20 min. Serve at once when taken out of oven. must be hot. Casserole of Spanish Rice 2 cups stewed tomatoes 1 cups boiling water. 5 table spoons raw rice 3 tablspoon chopped onions. 2 tablspoon chicken or beef fat. or hamburger fried 1 cup grated cheese. 1 1/2 cup bread crumbs. 1 tsp butter if desired. 1/2 green peeper. salt, paprika, chope pepper fine & add, all ingredients.
Szathmary Culinary Manuscripts and Cookbooks
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