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Remembering Our Danube Swabian Ancestors

     
 

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

  • pound bacon

  • 4 medium potatoes

  • 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 1 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]

 
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