Spanish Eggs
Empty a can of tomatoes in a frying pan; thicken with bread and add two or three small green peppers and an onion sliced fine. Add a little butter and salt to taste. Let this simmer gently and then carefully break on top the number of eggs desired. Dip the simmering tomato mixture over the eggs until they are cooked.
Another favorite recipe of Mrs. Vallejo was Spanish Beefsteak prepared as follows:
Spanish Beefsteak
Cut the steak into pieces the size desired for serving. Place these pieces on a meat board and sprinkle liberally with flour. With a wooden corrugated mallet beat the flour into the steak. Fry the steak in a pan with olive oil. In another frying pan, at the same time, fry three good-sized onions and three green peppers. When the steak is cooked sufficiently put it to one side of the pan and let the oil run to the other side. On the oil pour sufficient water to cover the meat and add the onions and peppers, letting all simmer for a few minutes. Serve on hot platter.
Spanish mode of cooking rice is savory and most palatable, and Mrs.
Vallejo's recipe for this is as follows:
Spanish Rice
Slice together three good-sized onions and three small green peppers. Fry them in olive oil. Take one-half cup of rice and boil it until nearly done, then drain it well and add it to the frying onions and peppers. Fry all together until thoroughly brown, which will take some time. Season with salt and serve.
These three recipes are given because they are simple and easily prepared. Many complex recipes could be given, and some of these will appear in the part of the book devoted to recipes, but when one considers the simplicity of the recipes mentioned, it can readily be seen that it takes little preparation to get something out of the ordinary.
When the Gringo Came