frozen?
----- Original Message -----
From: "Sandy!" <[email protected]>
To: <[email protected]>; "Jan Bailey"
<[email protected]>
Sent: Saturday, February 06, 2010 8:34 PM
Subject: [CnD] Coring and Slicing a Cabbage
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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