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HERBED RICE PUFFS 
1 egg
1 c. cooked rice (brown or white)
1/8 tsp. poultry seasoning
1/8 tsp. salt
1/2 c. grated Parmesan cheese
1/3 c. bread crumbs
Vegetable oil

Beat egg; stir in rice, seasoning, salt, and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into 15 one-inch balls. Roll into bread crumbs. Heat oil (2 to 3 inches) in 2 quart saucepan to 375 degrees. Fry rice balls until golden brown; drain.
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