Veal Jambalaya
- 1 1/2 c Cooked rice
- 2 tb Pareve margarine
- 3 c Cooked veal, cut 1" cubes
- 3 Shallots, chopped
- 1 sl Pimento
- 2 Hard cooked eggs, chopped
- 1 Bouillon cube
- 1 c Boiling water
- 2 Egg yolks
- 1 c Nondairy creamer
- 1 ts Salt
- 1/4 ts White pepper
Dissolve bouillon cube in water. Heat margarine in skillet and saute
shallots until soft; add veal and rice. Stir until thoroughly heated; then
add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. on low heat,
stirring gently to blend. Mix nondairy creamer with egg yolks, salt, and
pepper until well blended. Add to veal and stir until mixture thickens.
shallots until soft; add veal and rice. Stir until thoroughly heated; then
add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. on low heat,
stirring gently to blend. Mix nondairy creamer with egg yolks, salt, and
pepper until well blended. Add to veal and stir until mixture thickens.
