“Kitchen Krafts,” Friend, Jan. 1992, 27
1/2 green pepper, seeded and chopped
1/2 cup chopped onion
3 tablespoons margarine
1 cup rice
1 can (10.5 ounce/315 ml) chicken broth
1 cup water
Sauté the green pepper and the onion in the margarine for five minutes.
Add the rice, and mix until the rice is coated with the margarine; sauté another two minutes.
Add the chicken broth and the water. Cover and bring to a boil, then turn the heat down to low. Make certain that the liquid continues to simmer. Cook for 30 minutes or until the rice is done. Fluff with a fork and serve.
2 ripe avocados, mashed
4 teaspoons lemon juice
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients together just before serving.
12 flour tortillas 6–7″ (15–18 cm)
1/3 cup chopped olives
6 green onions
1 chopped tomato
1 1/2 cups grated mozzarella cheese
1 1/2 cups grated cheddar cheese
Place six tortillas on a cookie sheet. Top each tortilla with one sixth of the olives, onions, tomato, and cheese. Put the cheese on last. Top with another tortilla.
Bake at 250° F (125° C) for 15 minutes or until the cheese melts. Cut each tortilla into fourths and serve with the guacamole and the rice.