What are the roots of this recipe for skillet spanish rice from the 1953
edition of the Better Homes and Garden cookbook (p 172)?

4 slices of bacon
1 cp chopped onion
1/4 cup chopped green pepper
2 10 1/2 or 11 oz cans condensed tomato soup
1/2 cup rice (uncooked, pref medium grained)
1/2 cup water
4 whole cloves
1 bay leaf
1/2 tsp salt

Cut bacon in small pieces, fry until crisp in heavy skillet, remove.

Cook onion and green pepper in bacon fat until golden. Add remaining
ingredietns; cover tightly and cook 45 minutes. Stir occasionally. Remove
cloves and bay leaf; sprinkle crisp bacon over top. Makes 5-6 servings.

The cloves are a particularly quixotic idea.

Is American spanish rice really a creole dish, if so please elaborate, and
where did the notion of adding cloves come from?

--
Yours,
Dora Smith
Austin, TX

In case anyone else should ever want to know, I updated my web pages.

http://www.geocities.com/tiggernut24...anishrice.html
http://www.geocities.com/tiggernut24...es/djuvec.html
http://www.geocities.com/tiggernut24...s/goulash.html

--
Yours,
Dora Smith
Austin, TX

"Dora Smith" > wrote in message
...
> What are the roots of this recipe for skillet spanish rice from the 1953
> edition of the Better Homes and Garden cookbook (p 172)?
>
> 4 slices of bacon
> 1 cp chopped onion
> 1/4 cup chopped green pepper
> 2 10 1/2 or 11 oz cans condensed tomato soup
> 1/2 cup rice (uncooked, pref medium grained)
> 1/2 cup water
> 4 whole cloves
> 1 bay leaf
> 1/2 tsp salt
>
> Cut bacon in small pieces, fry until crisp in heavy skillet, remove.
>
> Cook onion and green pepper in bacon fat until golden. Add remaining
> ingredietns; cover tightly and cook 45 minutes. Stir occasionally.
> Remove cloves and bay leaf; sprinkle crisp bacon over top. Makes 5-6
> servings.
>
> The cloves are a particularly quixotic idea.
>
> Is American spanish rice really a creole dish, if so please elaborate, and
> where did the notion of adding cloves come from?
>
> --
> Yours,
> Dora Smith
> Austin, TX
>
>