Jo Harrison
|
1 cup rice (uncooked) |
1 small onion |
1 teaspoon salt |
|
1 quart stewed tomatoes |
1 small bell pepper |
oil and lard or drippings |
First mince onion and pepper and fry slightly. Then wash rice and fry until light brown. Add strained tomatoes, cover closely and cook till done. Add a little hot water if juice is absorbed before rice is done.
|
1 cup chopped onion |
2 cups sour cream |
Salt & pepper |
|
4 Tablespoons butter |
1 cup cottage cheese |
2 8 oz. can whole chilies |
|
4 cups rice (cooked) |
1 bay leaf |
2 cups grated cheddar cheese |
Saute chopped onions in butter, add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together. Put a layer of rice mixture in greased casserole, then a layer of chilies (seeded and cut in strips), and 1/2 cup of cheese. Repeat, ending with a layer of rice. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle remaining 1/3 cup cheese over top, bake 10 minute longer. Serves 8.
Back to : Garden Produce | Recipe book main page | Next page, vegetables