1 cup butter, softened
2 cups white rice
3 tablespoons oil for frying
1 onion, cut into 2 wedges
1 green bell pepper, seeded and cut into 1 inch slices
1 1/2 cups sliced black olives
3 cloves garlic, minced
1 tablespoon olive oil
1 (15 ounce) can tomato sauce
1/2 cup red wine vinegar
1 (15 ounce) can diced green olives, drained
1 tablespoon olive oil
3 eggs, beaten
1/4 pound lean ground beef
1 tablespoon prepared Dijon mustard
1 cup chopped celery
1 (8 ounce) can tomato sauce
1 tablespoon honey
1 squeeze lemon zest
Butter a 9x13 inch baking pan.
In a medium saucepan, heat butter, sugar and sugar over medium heat. Gradually add rice and stirring with a wooden spoon until rice has turned golden brown. Remove pan from heat; let stand until cool enough to handle.
Combine rice mixture with oil, onion, green pepper, olives, garlic, olive oil, tomato sauce, wine vinegar, green olives and lemon zest in large bowl.
Fry ribs in hot oil for 2 to 3 minutes on each side, or until no longer pink and cut into strips. Remove scraps. Refrigerate 2 hours, turning pan frequently.
At 2 hours, remove mushrooms from pan and set aside. Push the female stem ends of mushrooms through the opening in the center of each piece of meat using an electric knife. When the mushrooms have turned golden brown add tomato sauce, red wine vinegar, green olives and lemon zest to the pan. Make fine seasoning with more olive oil if desire.
Fry ribs in warm oil for 5 to 6 minutes on each side, or until plate has melted. Drain grease (no oil!) on paper towels. Serve ribs at room temperature. Tomatoes continue cooking over high heat until tender, about 30 minutes.