MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken And Almond Rissoles with Stir-Fried Vegetables
 Categories: Chicken, Groundmeat, Nuts
      Yield: 2 Servings

           Rissoles:
      4 oz Potatoes; peeled, boiled
      3 oz Carrots
      1 c  Chicken; cooked, minced
      1 cl Garlic; crushed
    1/2 ts Dried tarragon or thyme
      1    Egg yolk
    1/4 c  Slivered almonds; chopped
           Salt and Pepper
           Stir-Fried Vegetables:
      1    Celery rib
      2    Scallions; trimmed
      1 ts Oil
      8    Baby corn cobs
     10    Snow peas
      2 ts Balsamic vinegar
           Salt and Pepper

  Cooked potatoes and cooked chicken are combined to make tasty
  rissoles rolled in chopped almonds. Serve with stir-fried
  vegetables

  Coarsely grate the boiled potatoes and raw carrots into a bowl.
  Finely chop or grind the chicken. Add to the vegetables with the
  garlic, tarragon or thyme, salt and pepper.

  Add the egg yolk or beaten egg to bind the ingredients together.
  Divide the mixture in half and shape into two large ovals.

  Roll each rissole in the chopped almonds until evenly coated.

  Place the rissoles in a greased baking dish. Bake in a preheated
  oven, 400 F, about 20 minutes, or until lightly browned.
  Alternatively, heat a little in a skillet and fry the rissoles
  until browned all over and cooked through.

  While the rissoles bake, prepare the stir-fried vegetables. Cut
  the celery and scallions into thin diagonal slices. Heat the oil
  in a skillet. Add the vegetables and stir-fry over high heat 1 to
  2 minutes. Add the corn cobs and snow peas and cook 2 minutes
  longer. Finally. stir in the balsamic vinegar and season with salt
  and pepper to taste.

  Spoon the stir-fried vegetables onto the serving plate and serve
  the rissoles beside then. Serve at once.

  Recipe by My Family Favorites
  Formatted by Iara 8/98

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