What are the roots of this spanish rice with cloves recipe?
In case anyone else should ever want to know, I updated my web pages.
http://www.geocities.com/tiggernut24...anishrice.html http://www.geocities.com/tiggernut24...es/djuvec.html http://www.geocities.com/tiggernut24...s/goulash.html -- Yours, Dora Smith Austin, TX "Dora Smith" > wrote in message ... > What are the roots of this recipe for skillet spanish rice from the 1953 > edition of the Better Homes and Garden cookbook (p 172)? > > 4 slices of bacon > 1 cp chopped onion > 1/4 cup chopped green pepper > 2 10 1/2 or 11 oz cans condensed tomato soup > 1/2 cup rice (uncooked, pref medium grained) > 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. > > Cook onion and green pepper in bacon fat until golden. Add remaining > ingredietns; cover tightly and cook 45 minutes. Stir occasionally. > Remove cloves and bay leaf; sprinkle crisp bacon over top. Makes 5-6 > servings. > > The cloves are a particularly quixotic idea. > > Is American spanish rice really a creole dish, if so please elaborate, and > where did the notion of adding cloves come from? > > -- > Yours, > Dora Smith > Austin, TX > > |
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