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RICE BALLS WITH CHEESE

(German) - (Pennsylvania Germans)







Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2
cup of grated cheese, a little salt, 1/4 cup flour and the
stiffly-beaten white of one egg. Mix all together and mold into balls
about the size of a small egg, with a little of the flour; then roll
them in fine, dried bread crumbs, and stand away until perfectly cold.
When preparing for lunch, beat the yolk of the egg with a little milk,
dip the rice balls into this, then into fine, dried bread crumbs, drop
in deep fat and fry a golden brown. Drain on brown paper and serve,
garnished with parsley.











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