1. Cook bacon in large skillet until crisp. Drain on paper towels and crumble when cool. Pour out all but 2 tablespoons fat.
2. Preheat oven to 325˚. Sauté green pepper, celery, and onion in skillet over medium heat for 5 minutes. Stir in rice, reduce heat to low, and cook, stirring, for 3 minutes (watch that it doesn’t burn). Add tomatoes, broth, salt, sugar, hot pepper sauce, and 1/2 cup water. Cook over low heat for an additional 5 min-utes. Stir in half of the crumbled bacon.
3. Spoon rice into large, lightly oiled casserole. Cover tightly with lid or aluminum foil. Bake for 45 minutes.
4. Top with parsley and the remaining bacon before serving.

Mess O' Greens

1. Wash greens, pull off tough ends, and cut into manageable pieces. Bring 10 cups of water to boil in a large stockpot. Add greens and 1 tablespoon of salt. Lower heat to a simmer and cook, uncovered, for 10 minutes. Drain well.
2. Melt 1 tablespoon of the butter in a large skillet over medium-low heat. Add onion and garlic; cook until softened. Add greens and sauté briefly. Add red pepper flakes and 3/4 cup water. Toss and simmer, partially covered, for 15 minutes, or until quite tender. Add remaining tablespoon butter and season with salt—you’ll need a lot—to taste.

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