Rissoto Creole

Creole Sauce: Two tablespoons chopped onion, 2 tablespoons chopped green pepper, 1 tablespoon chopped red pepper or pimentoes, 4 tablespoons chopped fresh mushrooms, 3 tablespoons butter. Cook these ingredients for 5 minutes. Add 2 tablespoons flour, 1 cup of tomatoes, 1/4 cup sherry wine. Salt to taste. Melt 3 tablespoons butter in a frying pan, add 1 cup of uncooked rice which has been thoroughly washed, and stir constantly until the rice is well browned. Add 2 3/4 cups of brown stock and cook the rice in a double boiler until soft. Turn on a dish and cover with the Creole Sauce.

Rice Spanish

Boil 1/2 cup rice. When done put a little cream and butter in. Then chop 2 large onions, add green peppers together chopped fine. Fry them in butter. When done add cup of tomatoes. Pepper and salt to taste. - Mrs. J. McC.

Spanish Steak Roll

Cut thin slices from a round steak. Then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard boiled eggs. Season with salt and pepper. Mix with butter and fine bread crumbs. Then spread the mixture on the steak and roll up. Sprinkle with flour. Lay closely in a pan of hot drippings. Cover and let simmer until tender. Serve hot garnished with olives and parsley.

Italian Stuffed Tomatoes

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in butter; add the tomato, pulp, a piece of beef marrow, a little parsley, salt and pepper. Remove from the fire. Add a beaten egg and mix with bread crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with buttered bread crumbs and bake until done. Serve on a platter with poached eggs.

Italian Potatoes

Mix 2 cups hot mashed potatoes, 1 teaspoon onion juice, 1 tablespoon finely chopped parsley, 1 egg yolk well beaten, 4 stiffly beaten whites, 1/2 cup grated cheese and salt and pepper to taste. Pile lightly in baking dish and bake until brown. - C. S. M.

Spanish Peppers

Prepare 6 sweet green peppers by cutting off one end of each and removing all seeds and ribs, leaving them so they will stand upright. Cut enough raw corn from the cob to make 3 teacupfuls; chop fine 1 onion and 3 sweet red peppers and fry these in olive oil 10 minutes with 2 ripe tomatoes cut small. Add the corn, season with salt, fill the peppers till they are level full, and on top of each lay an inch thick slice of ripe tomato as a cover; salt and pepper the latter and sprinkle with well buttered cracker crumbs. Set closely together in a baking pan with a very little water in bottom and bake 3/4 of an hour, basting the outside of the peppers every 10 minutes. - C. I. M.

Tamale Beans

One pint red beans, 1 pint tomatoes, 1 onion chopped fine, 2 cloves of garlic, 1 tablespoon olive oil, 1/2 pound pork or bacon and 1/2 pound beef cut in cubes, 3 tablespoons tamala powder, salt and pepper. Soak beans over night. Parboil and drain. Add tomatoes, onions, garlic, meat, etc., salt and pepper, and water enough to keep from sticking (adding when necessary). Cook slowly all day or until meat is tender and beans are thoroughly cooked. About an hour before serving add the tamala powder and a tablespoon of cornmeal. If desired pour into a baking dish and finish cooking in the oven. "Grandma's pepper" is a good brand of tamala powder. - Mrs. G. H. F.

Spanish Chicken

Quarter chicken and brown lightly in equal parts of olive oil and butter. To this add 1 onion and 2 cloves of garlic chopped fine, also 1 chili pepper which has been boiled until tender, and chopped very fine. When the above has simmered a few minutes add 1 teaspoonful Eagle chili powder, pepper and salt to taste. Stir a few minutes and then add 2 tea-spoonfuls of flour moistened in water. Cook this a few minutes, then add water sufficient to make gravy, and simmer slowly on back of stove until chicken is tender. - Mrs. S.


Prepare 3 good sized summer squash by peeling and cutting in very small pieces. Cut the kernels from about 3 corn. Skin 1 or 2 tomatoes. Place in a saucepan a good sized piece of butter and about a tablespoon of onion chopped fine. When the onion has browned add the summer squash, corn and tomatoes and let all steam slowly for about 40 minutes. Shake the saucepan occasionally so that it will not burn. This is delicious.