Recipes Included On This Page Baked Spanish Rice Buffet Pickled Eggs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Spanish Rice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon 1 cup onion -- chopped 1/2 cup green pepper -- diced 16 ounce tomatoes -- canned 8 ounce tomato sauce 2 teaspoons sugar 1 teaspoon salt 1 1/3 cup regular long grain rice 1/2 cup cheddar cheese Preheat the oven to 350. In a 12 inch skillet fry the bacon crisp, drain on paper towels, crumble and set aside. Pour off all but 2 tablespoons of the bacon drippings. In the hot drippings cook the onions and green pepper for about 5 minutes or until tender, stirring. Drain the tomatoes; add enough water to the tomato liquid to make 1 3/4 cups. Cut up the tomatoes. To the onion mixture add the liquid, tomatoes, tomato sauce, sugar and salt, heat to boiling. Remove from the heat and stir in the rice. Pour into a greased 1 1/2 quart baking dish. Cover and bake at 350 for 35 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork; sprinkle the cheese over the top return to the oven for 5 minutes, to melt the cheese. Garnish with the bacon. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 26 March, 2001. Year 4 Volume 03 Number 26 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buffet Pickled Eggs Recipe By :The Chatelaine Cookbook; 1965 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 hard-cooked eggs 2 1/2 cups white wine vinegar 1/2 cup water 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon mustard seed A few peppercorns 2 bay leaves 1 chili pepper -- or two Shell the eggs and put them in a glass jar. Bring the vinegar and water to a boil with the remaining ingredients and pout over the eggs. Cover jar and let stand in refrigerator for at least a week before serving. Variations Us the red spicy vinegar left over from pickled beets in place of part of the white wine vinegar. This will make the eggs pink and pretty for buffet featuring. Any type of vinegar may be used: tarragon adds special flavour; red wine vinegar adds both flavour and color. If desired, add half a clove of garlic (at least - H.) to the pickling solution. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 28 March, 2001. Year 4 Volume 03 Number 28 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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