| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion chopped fine |
| 4 |
tb |
Shortening |
| 5 |
|
Green peppers |
| 1/2 |
lb |
Tomatoes |
| 5 |
tb |
Uncooked rice |
| 1/2 |
c |
Water |
| 1 |
c |
Sour cream |
| 2 |
|
Eggs beaten |
|
|
Salt to taste |
INSTRUCTIONS
METHOD:
Chop the onion very fine. Cook gently in the melted shortening until
tender. Remove the seeds and membrane from the peppers and cut into narrow
strips. Peel and core tomatoes and cut into pieces. Add to the onion and
cook a few minutes. Wash the rice well and add with the water. Let this
come to a boil, add 1/2 cup sour cream. Simmer until rice and vegetables
are tender. Just before serving, add the remaining (sour) cream and the
well beaten eggs. Season and serve hot.
Posted to JEWISH-FOOD digest V97 #006
From: alotzkar@direct.ca (Al)
Date: Mon, 6 Jan 1997 13:05:09 -0800
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