Recipe - Vegetable-Stuffed Meat Loaf

12 Asparagus spears; * see note
2 Carrots
2 Green onions
1 tablespoon Sweet and sour sauce
1 tablespoon Pineapple juice; or orange
juice
One half teaspoon Ginger root; grated
4 Eggs
2 tablespoon Water
2 teaspoon Cooking oil
2 tablespoon Nuts; ** see note
Radish; shredded
Cucumber; thinly cut or sliced up

* Prepare vegetables by cutting the asparagus into 3inch lengths, the
carrots into 3inch sticks and green onions into 2inch lengths. Shred
radishes and slice cucumbers thin (optional ingredients) **Use toasted
walnuts or almonds, chopped In a large saucepan, cook asparagus, carrots
and green onions in a small amount of boiling, lightly salted water for 79
minutes until crisptender; drain well. Meanwhile for the sauce, stir
together sweetsour sauce, pineappple or orange juice and grated ginger
root (or 1/8 teaspoon ground ginger) Set aside. For omelets, combine eggs
and water in a small bowl. Use fork to beat until combined but not frothy.
In an 810 inch skillet with flared sides, heat 1 teaspoon of the oil until
a drop of water sizzles. Lift and tilt pan to coat all sides of skillet.
Add One half cup of egg mixture and cook over medium heat. As eggs set, run a
spatula around the edge of the skillet; lift eggs and let uncooked portion
flow underneath. When eggs are set but still shiny, transfer to a warm
plate, cover with plastic wrap. Repeat with
remaining egg mixture and oil as needed to make 2 omelets. To assemble,
spread some of the sauce onto each omelet. Arrange steamed vegetables on
one quarter of each omelet, fanning vegetables to edge of omelets. Fold
each omelet over vegetables; fold again. Top with additional sauce and
sprinkle with nuts. Jo Anne Merrill recipe from my files.
Recipe By : Jo Anne Merrill

Posted to MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net