Recipe - Ham And Rice Balls

WALDINE VAN GEFFEN VGHC42A
1 cup Longgrain rice;cook,no salt
1 cup Cooked ham; bitesized
Salad oil
1 md Celery rib; chop fine
1 small Onion; chop fine
6 ounce Fontina cheese; shredded
1/3 cup Frozen peas; thawed
2 tablespoon Parmesan
1 tablespoon Parsley; chopped
One half teaspoon Salt
One half teaspoon Pepper
One half cup Dried bread crumbs
1 lg Egg
14 ounce 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 One half cup 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini