Revoltillos Recipes
REVOLTILLOS
This odd dish appears in the Fanny Farmer cookbook. The salty olives and sweet raisins make a delicious contrast. We've modified the recipe to be a little lighter and suit our tastes. It's also fine with white rice, and can be made with ground beef or ground pork, or leftover cooked meat. The googling I've done seems to imply that this is the Spanish version of hash, and it is indeed a good way to use up leftover pot roast and/or rice. You can also cook the rice while cooking the other ingredients; just start cooking the meat about 10 minutes before the rice is done.
Provided by Podkayne
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Brown the meat in a large skillet or dutch oven.
- Add the onions and cook until transparent. Add the bell pepper, and saute until tender.
- Add the rice, olives, and raisins and heat through. (Raisins should be plump.).
- Season with salt and pepper to taste.
Nutrition Facts : Calories 453.5, Fat 15.3, SaturatedFat 3.4, Cholesterol 89.7, Sodium 482.7, Carbohydrate 55.6, Fiber 5.5, Sugar 12.6, Protein 24.6
ICICLE PICKLE
This is another old recipe, probably the one the women at church use, I found it in the Fanny Farmer Cookbook.
Provided by Sweetiebarbara
Categories Low Protein
Time 10h20m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Quarter cucumbers lengthwise.
- Cover the cucumbers with ice water and let stand overnight.
- Drain and pack upright in clean jars.
- Combine the sugar and vinegar with 2 cups of water in a pot.
- Boil for 3 minutes.
- Add the salt.
- Pour over the cucumbers, leaving 1/4-inch headspace.
- Close the jars and process in a boiling-water bath for 10 minutes.
Nutrition Facts : Calories 967.3, Fat 1.1, SaturatedFat 0.3, Sodium 9455.9, Carbohydrate 236.5, Fiber 5, Sugar 216.7, Protein 6.5
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