Pebble salad is a nice variation Mixture: Uncle Ben's contest winner includes cucumber, corn, carrots, scallions, sunflower seeds and almonds.

Recipe Finder

January 07, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

If you like rice and salad and tend toward vegetarian meals, try the rice-salad recipe given below. This week's second recipe is for matzo meal rolls.

Susan Marie of Forest Hill wrote that she wanted a rice salad that was once printed on an Uncle Ben's rice box. The dish had several different vegetables in it.

Her answer came from Doris Wachter of Baltimore, who noted that the recipe -- called pebble salad -- was from a contest sponsored by Uncle Ben's rice.

Barbara Waddell of Catonsville requested a recipe for matzo meal rolls. She wrote that the recipe she has "just doesn't come out right and the rolls are hollow."

The selected recipe came from Rochelle Blumberg of Baltimore, who added helpful information about the technique of handling them. She noted: "I've been using this recipe and technique for 30 years and the rolls have been perfect every time."

Wachter's Pebble Salad

Serves 8 to 10 as a side dish; 6 as a main course

2 1/3 cups water

1 package Uncle Ben's long-grain and wild rice

1 (12-ounce) can whole-kernel corn, drained

1 small cucumber, seeded and chopped

2 medium carrots, coarsely chopped

2 green onions, with tops, thinly sliced

1/3 cup chopped parsley

1/4 cup lemon juice

1/3 cup olive or vegetable oil

2 cloves garlic, minced

1/2 teaspoon dill weed

1/4 teaspoon dry mustard

1/4 teaspoon pepper

1/2 cup dry-roasted sunflower seeds

romaine lettuce

1/3 cup slivered almonds

Bring water and rice to a boil in medium saucepan. Cover tightly and simmer until all liquid is absorbed, about 25 minutes. Transfer to a large bowl and let cool to room temperature. Stir in corn, cucumber, carrots, green onions and parsley. Combine lemon juice, oil, garlic, dill weed, mustard and pepper in a small bowl and mix well. Stir into rice mixture. Cover and chill several hours or overnight. Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.

Tester Laura Reiley notes that "this is a visually appealing, very colorful salad that could be eaten as a vegetarian main course. The only amendment I would make to the recipe is to toast the slivered almonds to be sprinkled on top."

Blumberg's matzo meal rolls

Makes 10 to 12 rolls

2 cups matzo meal

1 teaspoon salt

1 tablespoon sugar

1/2 cup peanut, canola or safflower oil

1 cup water

4 eggs

Combine matzo meal with salt and sugar; set aside. Bring oil and water to a boil in a small saucepan. Add to matzo meal mixture and mix well. Beat in eggs, one at a time. Beat thoroughly. Allow dough to stand 15 minutes.

Preheat oven to 375 degrees. With well-oiled hands, shape dough into rolls. Note: The most important part of making these rolls is to handle the dough very gently. Too much pressure will result in rolls that will be wet, hollow or sunken in.

Roll about 1/4 to 1/3 cup of the mixture between your hands as though you were handling a hot potato. Very lightly flatten the bottom of the roll while forming and gently place on well-greased cookie sheet. Bake for 50 minutes or until golden brown.

Tester Laura Reiley says, "This is very similar to pate a choux dough, used to make cream puffs. The dough takes on a nice, glossy sheen after the eggs have been added. Another tip for making these rolls light and airy is to wet hands and flick water droplets over the cookie sheet as you put rolls in the oven. Steam from the evaporated water prevents the rolls from being tough."

Recipe requests

Alice of Catonsville wants a bread-pudding recipe like that served at the Belvedere Easter brunch in 1997. She wrote: "It took me back 30 years. I've looked in every cookbook I've collected, and I can't find a simple recipe for this pudding that brought back pleasant memories."

Clarence Crawford of Baltimore wants a shrimp bisque like that served at the Poplar Inn Restaurant. "I have been trying to get a recipe for this dish. It is absolutely great, and I want to make it at home."

Jane Balderson of Catonsville writes that her family loved the pecan bars that were served at Ms. Desserts at Harborplace. She says the bars have been discontinued and she hopes someone will share the recipe.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Please note the number of servings each recipe makes.

Pub Date: 1/07/98

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