COMPANY-STYLE SPANISH RICE

Flavor actually improves with freezing

1 Ib. ground beef 1 tsp. garlic salt
1 c. converted or 14-34 tsp. salt
long grain rice Dash cayenne pepper

%4 ¢. cooking oil 4 c. hot water °
1% ¢. chopped celery 1 green pepper
2% c. canned tomatoes 1 tsp. chili powder

1 small can tomato paste 1 tsp. sugar

% bay leaf 1 bouillon cube

Brown rice in hot oil. Add celery; cook until yellow. Add 3 cups water,
tomatoes, tomato paste, bay leaf, salt and cayenne. Cover and simmer
10 minutes. Dissolve bouillon cube in 1 cup hot water. Pan fry beef
until dark brown. Cut green pepper in strips; brown lightly. Stir in
chili powder, sugar and dissolved bouillon. Combine two mixtures.
Simmer 30 minutes. Do not overstir.

To freeze: Immerse pan in ice water to chill. Pour into freezer con-
tainer and freeze.

To serve: Reheat slowly from frozen state.

BEEF AND VEAL STEW

Add potatoes when heating to serve

\% |b. boneless beef 14 cup chopped celery

14 Ib. boneless veal 1% c. quartered onions

1% cups water 1% c. fresh or frozen peas
1 tsp. salt Yc. flour

Brown meat (cut in 1l-inch pieces) in its own fat. Add water and %
tsp. salt. Simmer until tender. Add vegetables and % tsp. salt. Cook
until tender crisp. Blend flour into sufficient water to make paste.
Stir into hot broth, add water to make 1 quart liquid; cook until thick-
ened. |

To freeze: Cool quickly. Freeze in m.v.p. container.

To serve: Heat slowly from frozen state until bubbly or place in cas-
serole, cover with pastry or biscuit crust and bake at 425° until brown.

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