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Bacon, Rice, Potato Casserole
by
Margaret Buza, 23 Nov 2005
|
Comment: This is one of the recipes that my
grandmother, Sophie Djuricic
Schweitzer
brought with her from Apatin & Dalj. I have never seen this in a
cookbook, but love it. The crisper
the bacon, the better the flavor.
Can be done in a casserole dish,
too.
-
1 cup rice
-
1 teaspoon salt
-
½ pound bacon
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4 medium potatoes
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1 large onion,
chopped
-
2 cups water
Put rice, onion,
salt, and water in a loaf pan. Peel
and thinly slice potatoes.
Salt
down and let stand for about 1 hour,
or set slices in real salty water so
they won't darken.
Place potato
slices over rice mixture in rows.
Place bacon strips over the potatoes
and bake at 350 degrees for about 1½ hours.
If bacon is too lean,
baste with bacon grease, if
desired.
Yield: Serves 5.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr,
23 Nov 2005] |
