But as a kid I wouldn’t touch the rice! Probably because of the color and chunks of onion. As an adult? Love the stuff!

Edith’s Paprika Chicken

• 3 lb fryer, cut up
• 1/2 cup onion, minced
• salt & ground black pepper
• paprika
• cooked rice, enough for 4 to 6 servings

Brown chicken in oil, seasoning with salt & pepper. Dust with enough paprika to color the meat dark. Saute onion until clear. Add more paprika to color meat. Add 1/2 cup water and simmer until chicken is cooked. Remove chicken to warm platter, & stir rice into drippings until well mixed.

For a number of years we made it regularly, then stopped making it. I made it a few times as an adult, but it didn’t quite have the same “magic” that it did when I was a teenager.

Edith’s Barbecue Pork Chops

• 8 pork chops
• 1 cup ketchup or tomato sauce
• 1 Tbsp minced onion
• 1 Tbsp sugar
• 2 Tbsp Worcestershire sauce
• 2 Tbsp vinegar
• 4 to 6 drops Tabasco sauce
• 2 cups water
• 1 tsp salt
• 1/4 tsp ground black pepper

Preheat over to 350 F. Line meat in a casserole dish in one layer. Mix remaining ingredients in a blender until smooth. Pour over meat and bake for 1 hour.

Variation: Use chicken instead of pork.