SPANISH RICE

This recipe is from an old church cookbook

INGREDIENTS

1 pound hamburger

1 pound bacon

1 medium onion

1 green pepper

6 ounce can tomato paste

15 ounce can tomato sauce

10 ounce can tomato soup

2 cups uncooked rice



DIRECTIONS

Cut bacon into 1 inch squares and fry in large saucepan with cut up onion and green pepper. Cook until bacon is almost done and then add hamburger, break up hamburger and fry until brown.

Drain grease, then add sauce, paste, soup, 15 ounce can of water and salt and pepper if wanted.

Mix ingredients well and let simmer.

In the meantime cook the rice as directed on package.

Mix rice and sauce in large casserole. Bake uncovered at 350 degrees for 30 minutes.

CRANBERRY ORANGE SALAD

This recipe is from an early 1960’s newspaper article.

INGREDIENTS

Large package orange Jello

1 cup boiling water

2 16 ounce cans cranberry sauce

¾ cup orange juice

2 teaspoons grated orange rind

1 cup chopped peeled apple

½ cup chopped celery

16 ounce package cottage cheese

DIRECTIONS

Mash the cranberries.

Dissolve gelatin in the boiling water.

Add cranberry sauce to gelatin, along with orange juice.

Mix this well and cool until it is the consistency of egg whites.

Then stir in the orange rind, chopped apples and celery.

Pour into circular 5 cup mold and chill until firm.

Place lettuce on plate and unmold Jello onto the greens, mound the cottage cheese in the center of the mold.