Rice Nut Loaf With Tomato Sauce - cooking recipe

Ingredients

1 c. peanut butter
1 c. water
2 c. cooked rice
2 Tbsp. chopped onion
1 tsp. sage
1 tsp. salt

Preparation

Cream together peanut butter and water.
Combine with remaining ingredients.
(May use package of George Washington broth instead of salt and sage.)
Mixture is quite thin.
Bake at 350\u00b0 for 1 hour or until set.
Cool 10 to 15 minutes before serving.
Double this recipe to fill bread pan that has been well-greased and crumbed. Turn out onto platter.
Pour a can of heated undiluted tomato soup for sauce.
(Said to be a favorite of E. G. White.)