| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Ceideburg 2, Seafood |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Squid, cleaned and left |
|
|
whole |
| 1/4 |
lb |
Ham, coarsely chopped |
| 2 |
|
Hard-boiled eggs, coarsely |
|
|
chopped |
| 2 |
|
Egg yolks |
| 2 |
c |
Cooked white rice |
| 2 |
T |
Parsley, chopped |
| 1 |
c |
Canned tomatoes, cut in half |
| 2 |
|
Onions, finely chopped |
| 4 |
T |
Olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 350F. Saute onions in a frying pan over medium heat
until translucent. In a bowl combine ham, hard-boiled eggs, rice,
parsley, salt and pepper. Stir in the egg yolks to bind the mixture.
Stuff this into the squid with a small spoon. Seal each one with a
toothpick. Layer in a baking dish and cover with tomatoes. Bake for
20 minutes. Serve hot or warm with a green salad and a not too strong
red wine. From "The International Squid Cookbook" by Isaac Cronin,
Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen
Ceideberg; February 22 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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