Mexican Style Rice
3
cupa
(750mL)
cannsd
1 jar (4 ounces
or
113g)
tumetcea
pimientos, drained
1 medium onion, quartered
1 teaspoon
(5mL)
salt
1graenpepper,cutln
W
Maspoon
(1mL)
garlic
salt
l-indl(2.5cm)
pieces
%
teaspoon
(1mL)
cfegano
1
cup (250mL) Cheddar cheese
cube
(l-inch
or
2.5cm)
Put all ingredients except
rice
into
Ostertzer
Mender container. Cover and process
4 Cmes at PULSE. Mix
with
rice and pour into a greased P-quart (2
liter)
casserole.
Bake, covered, at 350°F (180°C) for 35-40 minutes.
Yield: 6-8 servings
NUTRITIONAL INFORMATION PER SERVING
Serving
size
1 sewing
Fat
6.79
Sodium 759mg
Calories
,176
Cholesterol
19.6mg
Protein
6.59
Sole Elegante
2
cupe
(500mL) dry whii
2 pounds
(lkg)
sole fillets
wine
2eggs
1 small onion, quartered
3
ouncea
(85g)
cream
lbayleaf
cheeee,s&eznedandcut
%
teaspoon
(1mL)
black
into l-inch
(2&m)
pieces
PeppercornS
1
tablespoon
(15mL)
savory
Ye
twspoon (lml) salt M teespcm (2mL) salt
Put wine and onion into Osterizer blender container. Cover and process 2 times
at PULSE. Place in a large skillet. Add bay leaf, peppercorns and
ck
teaspoon
(lml)
salt. Cover and simmer
10
minutes. Wash and dry fillets. Select 8 fillets
of approximately the same size. Cube remaining fillets. Squeeze out water with
hands. Put all remaining ingredients and
YJ
of the fillet cubes into blender con-
tainer. Cover and process at ON until smooth. (If necessary, stop
blender,
use rub-
ber spatula to keep mixture around agitator blades.) Add remaining fillet cubes,
cover and process at ON until smooth. With fillets skin side down, place
%
cup
(50mL) of mixture in center of fillet. Fold ends over mixture and secure with
toothpick. Place into skillet; cover and cook over medium heat about 20 minutes
or until fish flakes. Remove to platter. Serve with Bearnaise Sauce (page 36).
Yield: 6 setvings
NUTRITIONAL INFOftMATiON PER SERVING’
Serving size
1 serving
Fat..
9.19 Sodium
492mg
Calories 336
Cholesterol 189mg Protein
39.99
‘Nutritional analysis calculated for
Sole
Elegante
only.
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