Over a Cup: Time for 2 recipes we haven’t had in awhile | CraigDailyPress.com

Over a Cup: Time for 2 recipes we haven’t had in awhile

It’s been awhile since I’ve made “Spanish Rice.” We enjoy it as a side dish with some kind of meat. This recipe is a good one for using leftover rice.

It’s also been awhile since I’ve made “Tamale Pie.” In fact, I think that I’ll need to buy some cornmeal before I make the recipe again.

This is one of our favorite recipes.

Do you have a recipe that you would like to share with readers? If so, write to me at Box 415, Craig 81626 or call me at 970-824-8809.

Spanish rice

6 slices of bacon, cut into small pieces

1/4 cup finely-chopped onion

1/4 cup chopped green pepper

3 cups cooked rice

2 cups cooked tomatoes (I use diced tomatoes.)

1 1/2 teaspoons salt

1/8 teaspoon black pepper

You will need a large skillet. Fry the bacon until crisp. Remove from the skillet, and drain off most of the fat. Leave just enough to cook the onion and green pepper. Stir as you cook the vegetables over medium heat. Cook until the onion is yellow. Then add the bacon and remaining ingredients. Cook over low heat until the flavors are blended and the mixture is hot, about 15 minutes.

Note: You can use tomato sauce instead of tomatoes. Start with a small can. Use more if necessary.

Tamale pie

1 small onion, minced

1 clove garlic, minced

1 tablespoon fat

1 (16-ounce) can tomatoes (I use diced tomatoes.)

1 pound ground beef

1/4 pound bulk pork sausage

1 1/2 teaspoons salt

1 1/2 teaspoons chili powder

18 pitted ripe olives (I use black olives)

1 cup cornmeal

1 cup milk

2 eggs, well-beaten

1 cup shredded cheddar cheese

1 (16-ounce) can whole kernel corn, drained

Preheat the oven to 350 degrees. You will need a baking dish. A square one, measuring about 9 x 9 inches will work. Saute the onion and garlic in hot fat. Stir until the onion turns yellow. Add the meat and brown it. Pour off the excess fat. (I usually brown the meat with the onion and garlic and eliminate the fat.) Add the tomatoes, drained corn, salt and chili powder. Bring the mixture to a boil. Stir well. Remove from the heat and pour the mixture into the baking dish. Press the olives into the mixture. Then combine the cornmeal, milk, and beaten eggs. Spoon over the filling. Sprinkle with cheddar cheese. Bake for about an hour.

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