Betty Crocker 1950s Spanish Rice Food

BASIC SPANISH RICE

Steps:

• In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.
• Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.

BETTY CROCKER 1950S SPANISH RICE

Steps:

• In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
• Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
• Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
• NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
• ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.

SPANISH RICE

Steps:

• 1. Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender.2. Stir in remaining ingredients. Heat to boiling reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.NUTRITION FACTS: 1 Serving (about 2/3 cup): Calories 175 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 820mg Carbohydrate 32g (Dietary Fiber 2g) Protein 3g % DAILY VALUE: Vitamin A 6% Vitamin C 14% Calcium 2% Iron 8% DIET EXCHANGES: 2 Starch 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BETTY CROCKER 1950S BAKED APPLES

Steps:

• Remove 1 inch strip of peel around the middle of each apple.
• Place in a saucepan.
• Fill the center of each apple with a mixture of the botter, sugar and cinnamon.
• Pour in water to 1/2 inch deep.
• Cover and cook until almost tender, about 8 minutes.
• Remove cover and cook until tender, turning the applces once in syrup to glaze.

BETTY CROCKER 1950S SAVORY LIMA BEANS

Steps:

• Cook beans as directed on the package with mustard, sugar and salt [or steam with mustard, sugar and salt sprinkled over the beans.
• Drain.
• Mix in butter and lemon juice.
• Serve immediately, garnished with a half-slice of lemon.

BETTY CROCKER 1950S WELSH RAREBIT

Steps:

• Melt cheese in a metal bowl over a pot of hot water.
• Gradually add the milk and stir until smooth.
• Blend in seasonings.
• Serve on crisp crackers, toast or potato chips.
• NOTE: try to get cheddar that has ben aged 3-4 years, if you can.