Wednesday, 26 December 2007
EGGS SCRAMBLED WITH RICE AND TOMATO
This is an exceedingly nice dish for supper where one does not carefor meat. Four or six eggs can be used to each half-pint of cold
boiled rice, and either three fresh tomatoes, chopped, or two-thirds
of a cupful of solid strained tomato. Put a tablespoonful of butter, a
half teaspoonful of salt, a saltspoonful of pepper and the tomatoes
into a saucepan; when hot add the rice, and when the rice is hot add
the eggs, beaten without being very light. As soon as the eggs are
"set" serve this in a vegetable dish covered with squares of toasted
bread. This recipe is also nice with hard-boiled eggs; proceed as
directed, and at last add the hard-boiled eggs, sliced.
posted by kanx1976 at
05:50
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