1 cup cooked rice
4 strips bacon, broiled and cut up
1 cup left-over cooked meat
2 eggs, scrambled
1 onion, minced
salt and pepper to taste

Brown the onion in bacon drippings, add meat, rice, bacon, and scrambled eggs seasoned to taste.

Fry until consistency desired.

Serve with your favorite salad and red wine -- makes a complete dinner.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Nature morte au panier, 1881.

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