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Directions:
Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock, salt and pepper to taste. Cover and let simmer ten minutes; then add 2 cups of boiled rice. Mix well together with 1 tablespoonful of butter. Let get very hot and serve.
The Most Popular Veal Cookbooks
• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Deftige Hausmannskost• The Southern Heritage Beef Veal & Lamb Cookbook• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Beef, Veal & Lamb Cookbook - |
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