Emma’s salad dressing
“Recently a reader requested a recipe for the salad dressing that was served at Emma’s Taco House in West Sacramento. I don’t know Emma’s recipe, but the following is close: To a cup of bottled ranch dressing, stir in a tablespoon of your favorite green taco sauce and a teaspoon of lemon juice.”
Michael Goldsmith, Sacramento
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Prep time: 10 minutes
Cook time: 1 hour
Serves 6 to 8
Betty Purther of Auburn was looking for a good and easy Spanish rice recipe to make for her husband.
Myrna Barnes of Roseville shares this recipe that she makes often. Barnes says it’s easy and always a hit.
3 tablespoons salad oil or olive oil, divided use
2 cups uncooked long-grain white rice
1 cup chopped onion
1 clove garlic, crushed
Two 10 1/2-ounce cans condensed chicken broth, undiluted
2 cups water
One 8-ounce can tomato sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Parsley sprigs, optional
Preheat oven to 350 degrees.
Heat 2 tablespoons of the oil in a large skillet. Add rice and cook over medium heat, stirring frequently, until golden brown. Turn into a 2½-quart casserole.
In remaining 1 tablespoon of the oil in the same skillet, sauté onion and garlic until tender, about 5 minutes. Stir in chicken broth, 2 cups water, tomato sauce, salt and pepper. Bring to a boil. Stir into rice.
Bake, covered for 40 to 45 minutes or until tender. Garnish with parsley sprigs, if desired.