RICE AND CREOLE DISHES
CREOLE RICE
Improved with Lea & Perrins' Sauce
- 2 tablespoonfuls of Lea & Perrins' Sauce.
- 2 green peppers.
- 1 onion.
- 1/2 cupful of ham.
- 4 tablespoonfuls of oil.
- 1 cupful of rice.
- 3 cupfuls of tomato juice.
- 4 tomatoes.
Melt the shortening, and sauté in this oil the green peppers finely chopped, the sliced onion, and the ham, finely ground. Put the rice in a sieve and dip into rapidly boiling water for five minutes. Add with the tomato juice to the other ingredients. Cook directly over the fire for twenty minutes, add the whole tomatoes cut into slices and finish the cooking in the top of a double boiler. Add the Lea & Perrins' Sauce. When the rice is puffed and flaky the dish is ready to serve.
- 2 tablespoonfuls of Lea & Perrins' Sauce.
- 2 green peppers.
- 1 onion.
- 1/2 cupful of ham.
- 4 tablespoonfuls of oil.
- 1 cupful of rice.
- 3 cupfuls of tomato juice.
- 4 tomatoes.
SCALLOPED RICE AND CHEESE
Improved with Lea & Perrins' Sauce
- 1 tablespoonful of Lea & Perrins' Sauce.
- 2 cupfuls of cooked rice.
- 1 tablespoonful of oil.
- 1 tablespoonful of flour.
- 1 cupful of finely grated cheese.
- 1 cupful of rice water.
- Bread crumbs.
Stir the flour into the oil until a smooth paste is formed. Add the rice water slowly, stirring constantly. Add the Lea & Perrins' Sauce and the grated cheese. Arrange the cooked rice in a well-greased baking dish and pour the cheese sauce over it. Sprinkle the top with bread crumbs and brown in the oven. Serve hot.
- 1 tablespoonful of Lea & Perrins' Sauce.
- 2 cupfuls of cooked rice.
- 1 tablespoonful of oil.
- 1 tablespoonful of flour.
- 1 cupful of finely grated cheese.
- 1 cupful of rice water.
- Bread crumbs.
MACARONI AND CHEESE
Improved with Lea & Perrins' Sauce
This dish is made in the same way as the rice and cheese dish, filling the casserole with macaroni instead of rice.