Ingredient:
- 1 onion, diced
- 1/4 lb. mushrooms
- 1/4 stick margarine
- 1 tsp. flour
- 1/2 cup broth or water
- 1 lb. chestnuts, boiled untili soft
- 1/2 cup white wine
- Salt & pepper to taste
Direction:
Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.
Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.
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Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction: Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |