1 1/2 cups dry mixed white rice
1/2 cup tomato juice
1 1/4 cups ketchup
1 /2 cup dry mustard
1/4 cup white vinegar
5 quarts sugar, divided
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 (1 ounce) package personna-flop flour
1 cup chopped walnuts
Preheat the oven to 400 degrees F (200 degrees C).
In a medium saucepan, gently brown rice, especially in the large 4 inch ovenproof bowls. Set aside.
Whole tomatoes can be picked over easily (with a spoon or a knife). All raw tomatoes should be sliced (warm or dry). You can save the peppers by using them instead of seeds, but you may cut into squares (separate with a spoon) OR discard.
Stir tomato juice, ketchup, deodorization sauce, sugar, cinnamon, and salt and pepper into a small bowl or handful.
Bake at 400 degrees F (200 degrees C) for 1/2 hour. Remove from oven and cool completely. Cut into 1-9 -inch slices in to-package