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Grace's Cookery Book: Main meals
Rice and Meat Cup
Mix together the rice, most of the cheese, egg, a pinch of salt, flour, and 1 tablespoon of tomato sauce
Then mix the meat with the peas, a sprinkle of cheese and 2 tablespoons of tomato sauce - season to taste
Divide each of the mixtures into 12 portions
Form part of each rice mixture into a 'cup', put a portion of meat mixture inside each 'cup', cover with more rice, and
then cover with breadcrumbs.
Fry until golden brown
Drain on paper and keep warm
Heat the rest of the tomato sauce, mix in the cream and pour over the rice and meat 'cups"
Suggestion - use home-made tomato sauce, an d experiment with the seasoning, e.g. try a little garlic salt, or add a little basil and/or parsley.
Rice and Meat Cup
- 225g (8 oz) boiled short-grain rice, cooled
- 50g (2 oz) parmesan cheese
- half pint thick tomato sauce
- 50g (2 oz) cooked peas
- 1 beaten egg
- 2 level tablespoons flour
- 50g (2 oz) cold meat (chicken or ham), chopped
- 50g (2 oz) fresh breadcrumbs
- 4-6 tablespoons
Mix together the rice, most of the cheese, egg, a pinch of salt, flour, and 1 tablespoon of tomato sauce
Then mix the meat with the peas, a sprinkle of cheese and 2 tablespoons of tomato sauce - season to taste
Divide each of the mixtures into 12 portions
Form part of each rice mixture into a 'cup', put a portion of meat mixture inside each 'cup', cover with more rice, and
then cover with breadcrumbs.
Fry until golden brown
Drain on paper and keep warm
Heat the rest of the tomato sauce, mix in the cream and pour over the rice and meat 'cups"
Suggestion - use home-made tomato sauce, an d experiment with the seasoning, e.g. try a little garlic salt, or add a little basil and/or parsley.
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