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Turkish Pilaf

3/4 cup stewed tomatoes 1 cup stock 3 tablespoons butter Strain the tomatoes and cook them with the rice and stock in a double boiler until the rice is tender; add the butter and stir it in without mashing the rice.

Serve as a border with meat or as a vegetable. If desired, a little catsup or Chili sauce and water to make three quarters of a cup may be substituted for the tomatoes.