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Veal jambalaya

Yield: 6 Servings

Ingredients:

• 1 1/2 c Cooked rice
• 2 tb Pareve margarine
• 3 c Cooked veal cut 1" cubes
• 3 Shallots chopped
• 1 sl Pimento
• 2 Hard cooked eggs chopped
• 1 Bouillon cube
• 1 c Boiling water
• 2 Egg yolks
• 1 c Nondairy creamer
• 1 ts Salt
• 1/4 ts White pepper

Instructions:

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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