| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood, Ceideburg 2 |
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 |
tb |
Parsley, chopped |
| 1 |
c |
Canned tomatoes, cut in half |
| 2 |
|
Onions, finely chopped |
| 4 |
tb |
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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