Appendix: Frequently Requested Recipes
The following are some of the recipes documented from school or cafeteria worker files or recreated from “skooldayz” memories by food writer and editor Wanda Adams.
Spanish Rice 2 cups uncooked long-grain white rice 3½ cups half water and tomato water (drained from canned tomatoes, see
below) ½ green bell pepper, minced ½ medium-large onion, peeled and minced ½ cup stringed and chopped celery 2 pounds ground beef (less than 20% fat), lightly browned, fat drained 1 (28-oz.) can plus 1 (15-oz.) can peeled, chopped tomatoes, with juices (use
some juices to cook rice, remainder in casserole) 1 (6-oz.) can tomato paste 2 teaspoons salt 2 tablespoons sugar 1½ tablespoons Worcestershire sauce 2 teaspoons mild chili powder
In a large saucepan or Dutch oven, bring water/tomato water to a boil, pour in rice, bring to boil again, cover, and turn down to low, steaming until
Christine R. Yano (with Wanda Adams)
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liquid is absorbed. In a very large bowl, stir together rice, bell pepper, onion, celery, browned ground beef, tomatoes with juices, tomato paste, salt, sugar, Worcestershire sauce, and chili powder. Spread in a 9” × 13” baking dish and bake at 325° for 40 minutes or until cooked through.