I love family cookbooks. They are filled with memories, stories and laughs along with tried and true favorite recipes.
My family doesn’t have a cookbook (yet) although looking through my co-worker Monica’s collection of family favorites makes me want to make one.
Monica, who also loves to cook, shared this with me last week and I have loved looking through every page and all the pictures – especially the pages with “love”. These are the pages that are stained with ingredients and have handwritten notes, measurement corrections or stories written next to them.
I’m thinking that by the looks of this page, either the Pierogies or Virginia Waffles are a favorite!
My Nana’s name was even featured. I think that’s a sign!
I am actually preparing two dishes from The Nierle Family Cookbook this week, the first one being this: Spanish Skillet Rice. It was easy, rich and homey. I don’t know any of Monica’s family, but after eating this, I’m pretty sure they were wonderful people!
Spanish Skillet Rice
3/4 C uncooked regular white rice
1/2 C chopped onion
1 clove garlic, minced
1 lb. ground sirloin
1 (16 oz) can tomatoes (I used diced)
1 C water
1 jar chili sauce
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. sugar
dash of cayenne
1/4 C chopped green pepper
Directions:
In skillet, brown rice, onion and garlic in butter (1-2 T); stir frequently.
Add meat, brown just until meat loses red color; stir occasionally. Drain excess fat.
Stir in tomatoes and next 6 ingredients. Bring just to a boil; stir in green peppers.
Cover and simmer 30-35 minutes or until rice is tender. Toss mixture well before serving.
This dish would work as a one pot meal, but I opted to add some more protein by topping it with black beans and a little bit of sour cream and cheese for pizazz. This would also be great for a cold night or even a chilly tailgating session. It has comfort food written all over it!
From Monica’s family to yours – enjoy!
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