Doug Neils of Timonium wanted to find a recipe for a side dish called Red Rice. His aunt in North Carolina used to make this for him when he was a child in the early 1970s. He remembers that her rice had bacon, onion and some kind of tomatoes to make it red. He has tried to re-create it over the years, but with no real success.
Kathleen Kosinski of North East sent in a recipe from an old Southern Living cookbook for Savannah Red Rice. This recipe has the ingredients that Neils was looking for and certainly would make a very tasty side dish for chicken, fish or pork. The rice cooks in the oven and absorbs all the juice and flavor from the tomatoes and other ingredients.
Savannah Red Rice
Makes 4 to 6 servings
5 slices bacon
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup uncooked long-grain rice
1 (16-ounce) can chopped whole tomatoes, undrained
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper
1/8 teaspoon hot sauce
Cook bacon in a skillet until crisp. Remove bacon, reserving drippings; crumble and set aside. Add onion, celery and green pepper to drippings; saute until vegetables are tender. Stir in rice and remaining ingredients.
Spoon into a lightly greased 1 1/2 quart baking dish. Cover and bake at 350 degrees for 25 minutes or until rice is tender, stirring after 15 minutes.
Per serving (based on 6 servings): 192 calories, 6 grams protein, 3 grams fat, 1 gram saturated fat, 35 grams carbohydrate, 3 grams fiber, 6 milligrams cholesterol, 468 milligrams sodium
Beverly Illia of Santa Rosa, Calif., is looking for a recipe for a poppy-seed cake. It is a two-layer cake with pudding in the center. The poppy seeds are soaked in milk.
Anita Wheeler of Bremerton, Wash., has lost her recipe for making mincemeat cookie bars.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.