MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------
1 c Long-grain rice;cook,no salt
1 c Cooked ham; bite-sized
Salad oil
1 md Celery rib; chop fine
1 sm Onion; chop fine
6 oz Fontina cheese; shredded
1/3 c Frozen peas; thawed
2 tb Parmesan
1 tb Parsley; chopped
1/2 ts Salt
1/2 ts Pepper
1/2 c Dried bread crumbs
1 lg Egg
14 oz Jar diavolo or marinara
-sauce
In processor blend ham until ground. In 2tb hot oil, coook celery and
onion until very tender. Remove skillet from heat; stir in cooked
rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide
rice mixture into 12 equal portions. With hands, shape into a ball.
On waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls
in egg, then into crumbs to coat. Wipe skillet clean. In same skillet
in 1/2 c hot oil, cook balls, turning frequently, until evenly
browned and heated through, about 15 minutes. To serve, heat sauce
until hot. Serve rice balls with sauce. (wrv)
