Michelle, I really appreciate your online newsletter and I am using some of your tips. I was reading thru some of the recipes on the most current newsletter. I will be trying some of them, thanks. I would like to suggest the following recipe for your next issue and also the following tip. Whenever making goulash or a similar dish, do not cook the pasta separate. Brown the meat with onion and any other veggies you like to add, then add the liquid (tomato juice, chicken broth, etc) bring to a boil and add the pasta. The pasta absorbs the tomato or chicken flavor and the whole dish tastes so much better.
Spanish Rice Helen Style
1 lb any style bacon, cut in little chunks (I use kitchen shears and cut in 1/4" pieces while the bacon is still partially frozen)
1/4 of a medium onion chopped or diced (you decide on the size of the pieces)
1 lg can of tomato juice 46 oz size
1 14.5 oz can of diced tomatoes
2 cups of rice (not instant)
Brown the bacon pieces and onion in a dutch oven or large pan. Drain the grease from the pan when the bacon is real crispy. Be careful not to burn the onion. Add the tomato juice and diced tomatoes and bring to a boil. Add the rice, bring back to a boil. Boil for approximately 10 minutes. Turn the burner off, put the lid on the pan and leave to finish cooking 10 to 15 minutes. Take the lid off and fluff the rice and bacon mixture. Add a lettuce or cumber salad, or hot bread and it is a delicious hearty meal.
Options: Use any pasta to sub for the rice and adjust the cooking time accordingly. Add garlic, cumin, pepper flakes or hot peppers to spice up the taste.
Submitted by Cathy Sabata