Grandma Joan's Spanish Rice

from the Slaterville Cookbook

Ingredients:

  • 1 lb ground beef 
  • 1 medium onion, chopped 
  • About 2 tbsp chopped green pepper 
  • 1 cup uncooked rice 
  • 1 quart tomato juice (plus maybe a little extra) 
  • Salt and spices, to taste 

Directions:

Brown ground beef in large skillet. Drain off fat. Add onion and green pepper, let onion and pepper cook slightly. Then add rice and stir well. Pour tomato juice over the beef and rice, let simmer until rice is tender. As it cooks season to taste with salt, garlic powder, pepper, and chili powder. You may need a little more tomato juice depending on how dry or moist you like it.

Comments

Post a Comment

Popular posts from this blog

Grandma Joan's Pie Crust

from the Slaterville Cookbook Ingredients 3 cups flour  1 1/3 cups shortening  1 tsp salt  1/3 cup hot water from tap Directions Mix all ingredients and roll out quickly so that mixture does not get cold. 3 cups of flour for 2 2-crust pies. 
Read more

Grandma Joan's Butterscotch Brownies

from the Slaterville Cookbook Ingredients: 2 cups brown sugar  2/3 cups cooking oil  3 eggs  1 tsp vanilla  2 tsp baking powder  1/2 tsp salt  1/4 tsp baking soda  2 1/2 cups flour  1 package butterscotch chips  1/2 cup chopped nuts  Directions:  Preheat oven to 350. Beat together the first three ingredients. Add vanilla, baking powder, salt, baking soda, and flour and mix well. Stir in butterscotch chips and chopped nuts. Bake on large greased cookie sheet with sides, for 20-25 minutes.
Read more

Grandma Joan's Honey Snaps

from the Slaterville Cookbook Makes 4 dozen cookies. Ingredients 3/4 cup shortening  1 cup sugar, plus extra for rolling the cookies  1 unbeaten egg  1/4 cup honey  2 cups flour  1 tsp cinnamon  2 tsp baking soda  1/2 tsp salt  Directions  Preheat oven to 350. Cream 1 cup sugar, shortening, egg, and honey. Sift together flour, cinnamon, baking soda, and salt. Combine creamed mixture and dry ingredients well. Form teaspoons of dough into balls. Roll in granulated sugar. Drop on ungreased cookie sheet 2 inches apart. Bake for 12-15 minutes. Do not flatten balls. They flatten as they bake. We like to use this dough for children to shape like clay and design their own special cookies. They do spread as they bake so allow for that when you shape them. 
Read more