*  Exported from  MasterCook  *
 
            Chicken & Almond Rissoles with Stir- Fried Vegetables
 
 Recipe By     : My Family Favorites
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ounces        peeled potatoes -- boiled
    3      ounces        carrots
    1      cup           cooked chicken -- meat
    1      garlic        clove, crushed
      1/2  teaspoon      dried tarragon or thyme
    1      egg           yolk
      1/4  cup           slivered almonds -- chopped
           salt          
           pepper        
           Stir- Fried   Vegetable
    1      celery        stalk
    2      scallions     trimmed
    1      teaspoon      oil
    8      baby corn     cobs
   10      snow peas     
    2      teaspoons     balsamic vinegar
           salt          
           pepper        
 
 Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled
 in chopped almonds. Serve with stir- fried vegatables
 
 Coarsely grate the boiled potatoes and raw carrots into a bowl.
 Finely chop or grind the chicken. Add to the vegatables with the garlic,
 tarragon or thyme, salt and pepper.
 
 Add the egg yolk or beaten egg to bind the ingredients together. Divide the
 mixture in half and shape into two large ovals.
 
 Roll each rissole in the chopped almonds until evenly coated.
 
 Place the rissoles in a greased baking dish.
 Bake in a preheted oven, 400 F, about 20 minutes, or umtil lightly browned.
 Alternatively, heat a little in a skillet and fry the rissoles until browned
 all over and cooked through.
 
 While the rissoles bake, prepare the stir- fried vegetables. Cut the celery
 and scallions into thin diagonal slices. Heat the oil in a skillet. Add the
 vegetables and stir- fry over high heat 1 to 2 minutes. Add the corn cobs and
 snowpeas and cook 2 minutes longer. Finally. stir in the balsamic vinegar and
 seasson with salt and pepper to taste.
 
 Spoon the stir-fried vegetables onto the serving plate and serve the rissoles
 beside then. Serve at once
 
 Formated by Iara 8/98
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving