Veal jambalaya

6 servings

Ingredients

Quantity Ingredient
1½ cup Cooked rice
2 tablespoons Pareve margarine
3 cups Cooked veal, cut 1\" cubes
3 Shallots, chopped
1 slice Pimento
2 Hard cooked eggs, chopped
1 Bouillon cube
1 cup Boiling water
2 Egg yolks
1 cup Nondairy creamer
1 teaspoon Salt
¼ teaspoon White pepper

Directions

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.

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