<strong>Sheilamaria’s Shrimp Bag</strong> 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. <strong>Speedy Rice Pudding</strong> <em>My mother’s recipe</em> 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. <em>Enjoy.</em>
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