Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.

Ingredients

  • 1 Can tomato paste
  • 1 1/2 - 2 Cup water
  • 2 onions, chopped fine
  • 3 Teaspoon salt
  • 2-3 Teaspoon sugar
  • 4 Strips bacon, cubed
  • 8 Tablespoon bacon grease
  • Dash of pepper
  • 2 Cup raw rice

Preparation

Step 1:

Fry bacon, remove from pan; sauté onions in grease; add tomato paste, water, salt, sugar and pepper.

Step 2:

Cook uncovered slowly (about 10 minutes) until mixture measures 2 cups, then add it to rice in top section of steamer.

Step 3:

Add the 1/2 cup additional grease; steam for 1/2 hour, then add bacon, crumbled, and stir with a fork.

Step 4:

Cook 30-45 minutes longer.