1 c Long-grain rice;cook,no salt

1 c Cooked ham; bite-sized

Salad oil 1 md Celery rib; chop fine

1 sm Onion; chop fine

6 oz Fontina cheese; shredded

1/3 c Frozen peas; thawed

2 tb Parmesan

1 tb Parsley; chopped

1/2 ts Salt

1/2 ts Pepper

1/2 c Dried bread crumbs

1 lg Egg

14 oz Jar diavolo or marinara

-sauce In processor blend ham until ground. In 2tb hot oil, coook celery and onion until very tender. Remove skillet from heat; stir in cooked rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide rice mixture into 12 equal portions. With hands, shape into a ball. On waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls in egg, then into crumbs to coat. Wipe skillet clean. In same skillet in 1/2 c hot oil, cook balls, turning frequently, until evenly browned and heated through, about 15 minutes. To serve, heat sauce until hot. Serve rice balls with sauce. (wrv)