completely and continue
cooking for 5 to 10 minutes
until fluffy. Stir often to avoid
sticking.
Place peas and carrots at
bottom of 11/2 quart mold. Ibp
with raisins, then chopped
meat. Add rice and pack down
lightly. Allow to stand in
mold for 5 to 10 minutes to
set. Turn out on platter. Serve
hot or at room temperature.
Serves 12.

STUFFED TOMATOES
% cup rice
1 teaspoon allspice
1/2 cup fresh parsley,
coarsely chopped
1 cup fresh dill, coarsely
chopped
-•
1 teaspoon salt
2 tablespoons oil
2 pounds ground beef
16 tomatoes
juice of 1 lemon
Cover rice with boiling
water and soak for at least
one hour at room
temperature. Drain. Mix
together with allspice,
parsley, dill, salt, one table-
spoon of the oil and ground
beef. Refrigerate.
Cut tops off tomatoes and
scoop out seeds and juice into
a small bowl. Add lemon juice
and remaining tablespoon oil
and stir to mix. Stuff tomato
cavities with beef mixture
and cover with tomato tops.
Set tomatoes in an 11x14x2
inch ovenproof dish. Pour
tomato juice mixture over,
cover with foil and bake at
400 degrees for one hour or
Until filling is cooked. Serve
hot or cold. Makes 16 side-
dish servings or 8 luncheon
servings.
•
Konafa is a finely shredded
dough available, frozen from
Greek or specialty stores. It
may also be called kataifi.
If you prefer, 10 ounces
crumbled shredded wheat
may be substituted although
the finished texture will be
slightly coarser. For a dairy
meal, butter may be used
instead of margarine and the
Cream Filling instead of
almond.
CREAM FILLING
FO _ R KONAFA
1 /4 cup cornstarch
1% cups milk
1 tablespoon sugar
1% cups sour cream
3 /4 cup heavy cream
In a small saucepan, com-
•
bine cornstarch and milk so
that there are no lumps. Add
sugar. Bring to boil over high
heat, stirring constantly.
Cook for one minute, continu-
ing to stir. Remove from heat
and add sour cream and
heavy cream. Using a wire
whisk, blend until smooth.

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