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Cindie
SPANISH TOMATO RICE
In a 10-inch skillet, cook 8 slices bacon till crisp; remove. Pour off half the fat. In the remaining fat, cook 1 cup finely chopped onion, and 1/4 cup chopped green pepper till tender but not brown. Add one 1-pound can tomatoes, 1 1/2 cups water, 3/4 cup uncooked long-grain rice, 1/2 cup chili sauce, 1 teaspoon salt, 1 teaspoon brown sugar, 1/2 teaspoon Worcestershire sauce, and dash pepper. Cover and simmer 35 to 40 minutes. Crumble bacon on top. Trim with parsley. Makes 6 servings.
In a 10-inch skillet, cook 8 slices bacon till crisp; remove. Pour off half the fat. In the remaining fat, cook 1 cup finely chopped onion, and 1/4 cup chopped green pepper till tender but not brown. Add one 1-pound can tomatoes, 1 1/2 cups water, 3/4 cup uncooked long-grain rice, 1/2 cup chili sauce, 1 teaspoon salt, 1 teaspoon brown sugar, 1/2 teaspoon Worcestershire sauce, and dash pepper. Cover and simmer 35 to 40 minutes. Crumble bacon on top. Trim with parsley. Makes 6 servings.
Jane
I have a similar book acquired in 1966. On page 170 is Spanish Tomato Rice. It starts with 8 slices of bacon. I imagine it's the one you're looking for. Would you like it?
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