Sheilamaria’s Shrimp Bag
½ pound bacon, sliced and diced fine.
2 medium onions, finely chopped
1 ½ cups uncooked long-grain rice
3 ½ cups chicken broth
1 1/2 cups tomatoes, peeled and chopped
2 tsp. fresh lemon juice
1 ½ tsp. Worchestershire sauce
1 tsp. ground nutmeg
¼ tsp. pepper
2 pounds medium shrimp, peeled
In a large pot, fry bacon, drain, and set aside.
Take 3 tablespoons grease, add onions and cook until done.
Add rice, 2 ½ cups chicken broth, tomatoes, lemon juice, Worchestershire sauce, salt, nutmeg, pepper.
Bring to a low boil and simmer for 20 minutes.
Stir in bacon, shrimp and the remaining cup of broth.
Continue cooking, uncovered, for 10 minutes.
Stir with a fork to adjust seasonings.
This is a recipe I’ve had for 61 years which I got from a little Mexican lady. She made it for my husband, Steve, and I when we were married and he was in the service in New Mexico.
Speedy Rice Pudding
My mother’s recipe
4 cups milk
1 egg, beaten
1 pkg. Cook and Serve Vanilla Pudding
1 cup uncooked rice (instant)
¼ cup raisins
¼ tsp. cinnamon
1/8 tsp. nutmeg
In a saucepan, combine milk, egg and pudding.
Add rice and raisins.
Bring to a boil, stirring constantly.
Remove from heat.
Cool five minutes.
Stir two times.
Pour into dishes.
Top with spices.
Makes 8 to 10 servings.