Dear Dora,
I have several editions of BH&G cook books (I used to collect them), and
can't find any "cloves - the spice" used. But then who knows what they
mean - I am missing the1953 edition.
I never make a recipe exactly as the "test cooks" say we should. The
"cloves-the spice" won't hurt the taste, and I'd also put a clove or two of
garlic in it. Tomato screams for garlic anyway. I grow regular and
elephant garlic and put it in almost everything.
When in doubt, use both. LOL. Think I'll try it with both on Wednesday
dinner. I did a pork loin today and will have left-overs tomorrow.
Betty Ann Rice in Roanoke, Virginia USA
----- Original Message -----
From: "Dora Smith" <[EMAIL PROTECTED]>
In the following recipe, I am learning that the meaning of the word clove
is
not clear. Does it refer to cloves, or to cloves of garlic?
The recipe is that for Spanish-rice Skillet, on p 174 of the current
loose-leaf edition of the 1953 Better Homes and GArdens New Cook Book.
Recipe calls for 4 whole cloves, then says to remove them after cookign
along with the bay leaf.
4 slices bacon
1 cup chopped onion
1/4 coup chopped green pepper
2 10 1/2 or 11 ounce cans condensed tomato soup
1/2 cup rice
1/2 cup water
4 whole cloves
1 bay leaf
1/2 tsp salt
Cut bacon in small pieces; fry until crisp in heavy skillet; remove bacon.
Cook onion and green pepper in bacon fat until golden. Add remaining
ingredients; cover tightly and cook slowly 50 minutes. Stir occasionally.
Remove cloves and bay leaf; sprinkle crisp bacon over top. Makes 5 to 6
servings.
Apparently some older recipes actually tell you to put in a clove of
garlic,
whole, and remove after cooking, and noone has ever heard of cloves in
spanish rice.
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