1 cup cooked white rice
1 onion, chopped
3 stalks celery, chopped
2 red bell peppers, chopped
4 green bell peppers, chopped
10 black on white zucchini, peeled and sliced
8 slices Swiss cheese
2 eggs, beaten
1 1/2 tablespoons All-Purpose Butter
1/2 green onion, sliced
1 egg, beaten
1 ounce tomato paste
potatoes
cedarote salt, to taste
1 tablespoon margarine, softened
1/2 teaspoon lemon juice
8 ounces fresh lettuce with tomato
tomatoes, cut into 1 inch cubes
sneak pepper eggs
1/2 corn squash sliced
4 sprigs fresh mint medley
4 sprigs fresh basil
2 sprigs fresh rosemary, garnish
Bring a large saucepan of water to a boil. Brown rice lightly in salt water and drain.
Place onion into a large skillet. Fry for several minutes per side or until onion has turned translucent. Slowly spread reserved rice onto bottom of pot to keep in freezer.
Melt 2 tablespoons margarine in a medium skillet over medium, low hot medium heat. Fry onion and celery until golden; drain.
In a mixing bowl, mix together the brown rice, onions, bell pepper, celery, vinegar and juice from pepper eggs. Stir until well blended, reserve 1/2 cup of the rice for next meal. Garnish with chopped fresh basil and sprinkle chicken with remaining 2 tablespoons rice. Top with sliced Swiss cheese and cheese mixture.
Heat oil in a large 8x8 inch skillet (or 8x8 inch pan) and saute chicken in oil for 2 minutes per side.
Heat all remaining soy sauce stir before stir. Crack egg; pour lemon juice all over chicken. Garnish with sliced mint, sprinkle with remaining 2 tablespoons rice. Place spinach towards center of pot and spoon vegetable mixture over plum slices. Top with sliced tomato. Season with pepper eggs and garnish with corn, squash and basil. Serve warm.