| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded lettuce |
| 1 |
c |
Coarsely sliced celery |
| 1 |
c |
Sliced carrots |
| 1 |
sm |
Onion; sliced |
| 3 |
c |
Cold water |
| 1 |
cn |
(No. 2) tomatoes (2 1/2 cups) |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/3 |
c |
Rice |
| 2 |
tb |
Chopped onion |
| 2 |
tb |
Margarine or shortening |
| 3/4 |
c |
Water |
| 1 |
md |
Sized bay leaf |
| 1 |
c |
Coarse cracker crumbs |
| 1/2 |
lb |
Ground lamb or beef |
| 1 |
|
Egg; slightly beaten |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
MEAT BALLS
combine all ingredients except the rice. Heat to boiling: add rice and
SIMMER for 20 minutes or until rice is tender. Stir frequently with a fork.
MEAT BALLS: Saute' onion in 1 tablespoon of the margarine for 10 minutes or
until lightly browned. Add water and bay leaf and SIMMER for 3 minutes.
Remove bay leaf and pour cracker crumbs into onion mixture and stir well:
allow to cool. Add remaining ingredients and mix thoroughly. Allow to stand
10 or 15 minutes. Form into small balls and pan-fry over medium heat in the
remaining margarine. Turn frequently to brown on all sides. Reduce heat,
cover, and SIMMER for 5 minutes. Add meat balls to finished chowder and
SIMMER 5 minutes. Do not add fat from lamb left in skillet. 4 servings
Posted to recipelu-digest Volume 01 Number 349 by ncanty@juno.com (Nadia I
Canty) on Dec 8, 1997
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