Curried eggs in rice ring
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter (or marg.); melted |
| 6 | tablespoons | Flour, all-purpose |
| 1½ | teaspoon | Curry powder |
| 1½ | teaspoon | Salt |
| 1 | Orange; grated rind of | |
| 2¾ | cup | Milk |
| ⅓ | cup | Orange juice |
| 9 | Eggs, hard-cooked; quartered | |
| Rice; hot, cooked | ||
Directions
Blend butter, flour, curry powder, salt, and orange rind in saucepan; cook until bubbly. Gradually add milk, stirring constantly. Bring mixture to a boil over medium heat; simmer, stirring constantly, until thickened. Stir in orange juice; add eggs and heat thoroughly.
Arrange rice in a ring; spoon curried eggs in center.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95