Yield: 4 Servings
|1 small||Onion; chopped|
|1 small||Carrot; chopped|
|1 \N||Stalk celery; chopped|
|1 tablespoon||Tomato paste|
|1 cup||Skinned and chopped tomatoes|
|1 tablespoon||Chopped parsley|
|\N \N||Freshly ground black pepper|
|2 cups||Finely chopped nuts|
Melt the butter in a pan; add the onion, carrot and celery and cook until softened. Add the tomato paste and tomatoes and cook for 5 minutes.
Put the eggs, parsley and salt and pepper to taste in a bowl and beat well. Stir in the nuts and vetetables.
Transfer to a greased 3- ¾ cup ovenproof dish, place in preheated hot oven (425F) and bake for 30 to 35 minutes.
Turn out and garnish with onion rings, parsley, and cucumber slices. Serve hot with vegetables and sauce, or cold with salad.
(STEPHANIE DA SILVA)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .