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       Title: Lulas Rechadas (Stuffed Squid)
  Categories: Seafood, Ceideburg 2
       Yield: 1 servings
  
       3 lb Squid, cleaned and left
            -whole
     1/4 lb Ham, coarsely chopped
       2    Hard-boiled eggs, coarsely
            -chopped
       2    Egg yolks
       2 c  Cooked white rice
       2 tb Parsley, chopped
       1 c  Canned tomatoes, cut in half
       2    Onions, finely chopped
       4 tb Olive oil
            Salt and pepper to taste
  
   Preheat oven to 350F.
   
   Saute onions in a frying pan over medium heat until translucent.  In
   a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper.
   
   Stir in the egg yolks to bind the mixture.  Stuff this into the squid
   with a small spoon.  Seal each one with a toothpick.  Layer in a
   baking dish and cover with tomatoes.  Bake for 20 minutes.
   
   Serve hot or warm with a green salad and a not too strong red wine.
   
   From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
   Berkeley, Ca. 1981 ISBN 0-915572-61-3
   
   Posted by Stephen Ceideberg; February 22 1993.
  
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