In the following recipe, I am learning that the meaning of the word clove is
not clear. Does it refer to cloves, or to cloves of garlic?

The recipe is that for Spanish-rice Skillet, on p 174 of the current
loose-leaf edition of the 1953 Better Homes and GArdens New Cook Book.

Recipe calls for 4 whole cloves, then says to remove them after cookign
along with the bay leaf.

4 slices bacon
1 cup chopped onion
1/4 coup chopped green pepper
2 10 1/2 or 11 ounce cans condensed tomato soup
1/2 cup rice
1/2 cup water
4 whole cloves
1 bay leaf
1/2 tsp salt

Cut bacon in small pieces; fry until crisp in heavy skillet; remove bacon.

Cook onion and green pepper in bacon fat until golden. Add remaining
ingredients; cover tightly and cook slowly 50 minutes. Stir occasionally.

Remove cloves and bay leaf; sprinkle crisp bacon over top. Makes 5 to 6
servings.

Apparently some older recipes actually tell you to put in a clove of garlic,
whole, and remove after cooking, and noone has ever heard of cloves in
spanish rice.



--
Yours,
Dora Smith
Austin, TX