I'm really getting hungry for some good cooked cabbage, but always dread
getting it, as it is so hard to core, and push the knife through it to slice
and chop; does any one out there have any easy remedies for doing this? I
wish you could get it already chopped up; I could, in some recipes, use the
slaw mix, but not for everything.
SandyOne store, no longer in business, had me really spoiled; the man who
helped me shop always asked the guys in the produce department to slice and
core and bag it for me. that was so kind of him.
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Saturday, February 06, 2010 7:58 AM
Subject: [CnD] EASY SPANISH RICE Recipe
EASY SPANISH RICE Recipe
from a church fundraising cookbook from the fifties.
St. Paul Pioneer Press
Makes 6 servings.
6 bacon strips, diced
2 tablespoons vegetable oil
1 medium onion, chopped ( 1/2 cup)
1 cup uncooked regular rice
2 1/2 cups water
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped ( 1/2 cup)
1 1/2 teaspoons salt
3/4 teaspoon chile powder
1/8 teaspoon garlic powder
To cook bacon: In large skillet, cook bacon over medium heat until crisp.
Remove to paper towels. Set aside.
To cook onion and brown rice: Add oil to drippings. Add onion and rice.
Saute for 3 to 5 minutes or until rice is golden brown and onion is
tender.
To finish and serve: Stir in water, tomato sauce, green pepper, salt,
chile powder and garlic powder. Bring to a boil. Reduce heat to simmer.
Cover. Simmer, stirring occasionally, for 30 minutes or until rice is
tender. Sprinkle with reserved bacon.
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