Spanish Rice

3/4 cup rice

2 tablespoons fat

5 cups water

2 onions

2 cups tomatoes

1/2 cup chopped green pepper or pimientos Salt Pepper Paprika

Fry the rice in the fat until brown, then add water and boil until soft. Drain. Saute the onions in a little fat; mix with tomatoes and chopped peppers or pimientos, and add to the rice. Add seasoning, and place in a greased casserole. Bake (350° F.) for thirty minutes.

Rice A La Creole

1 cup chopped boiled ham

1 onion

1 cup boiled rice

1 can tomatoes

2 cups fine soft crumbs

2 tablespoons butter or other fat Celery-salt Pepper and salt

Mix ingredients in the order given. Bake in a greased casserole for one-half hour (350° F.). This dish makes a good one-dish meal.

Spaghetti, Spanish Michel

2 cups spaghetti

1 quart tomatoes, fresh or canned 1/2 cup boiled ham

1 onion

1 green pepper

1/4 teaspoon pepper

1/2 teaspoon salt

Break the spaghetti into inch pieces. Cook in one quart boiling water until tender, add the tomatoes, and cook fifteen minutes longer. Remove the fat from the ham and try it out. Dice onion and green pepper, and fry slowly in this fat until tender. Chop the ham and add it with the onion, green pepper and seasoning to the spaghetti and tomatoes. Put in casserole and bake fifteen minutes in a moderate oven (350°-400° F.).

Scalloped Ham And Potatoes

6 potatoes

1 pound raw smoked ham

3 cups milk (or more)

1 green pepper (may be omitted) Flour

Cover the bottom of an oiled baking-dish with sliced, raw potatoes. Sprinkle with flour add inch-square pieces of ham. Repeat until the dish is full. Pour in as much milk as the dish will hold. Bake (350°-400° F.) until the potatoes are tender (1-1 1/2 hrs.). Chopped green pepper adds to the flavor.

Summer Casserole

6 hard-cooked eggs

3 ripe tomatoes

3 tablespoons butter or other fat 3 tablespoons flour

2 teaspoons salt 1 1/2 cups milk 1/2 cup grated cheese Buttered crumbs

Cut hard-cooked eggs in half and arrange around the edge of a greased casserole or baking-dish. Slice peeled ripe tomatoes in the center of the dish. Make a white sauce of the milk, fat and flour. Add cheese, and stir over a very low fire until the cheese is well mixed and smooth. Pour over tomatoes and eggs. Cover with crumbs and bake twenty minutes in a moderate oven (350°-400° F.).

The centers of the tomatoes may be scooped out, and a whole egg placed in each, if desired.

Bananas En Casserole

6 small bananas

1 glass currant or grape jelly

1 cup boiling water 1 lemon

Peel the bananas. Remove the coarse threads and divide in quarters, cutting first crosswise and then lengthwise. Place in a greased casserole and pour over them a sauce made by melting the currant or grape jelly in the boiling water, and mixing with it the juice of a lemon. Cover the casserole and bake in a hot oven (400°- 450° F.) until the bananas are tender. The cover may be removed at the last moment and the bananas sprinkled with granulated sugar and allowed to brown slightly. Serve as an entree with game, mutton, or beef.