| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
California |
|
6 |
Servings |
INGREDIENTS
| 3 |
|
Chicken broth, 13 3/4 oz |
|
|
Each), Each |
| 3 |
T |
Long-grain rice, uncooked |
| 5 |
|
Eggs |
| 1/4 |
c |
Fresh lemon juice |
|
|
Lemon slices |
INSTRUCTIONS
In a medium saucepan simmer broth and rice, covered, until rice is
tender (about 20 minutes). 2. In a bowl, beat eggs until foamy;
gradually mix in lemon juice, beating until blended. Pour part of the
soup slowly into egg mixture; then return mixture to remainder of
soup, stirring constantly. Stir over low heat until hot, but do not
boil. Serve at once, garnish with lemon slices. Recipe By : the
California Culinary Academy From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“All suffering can be traced back to people disobeying God”