Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Cooked rice, warm |
| ¼ cup | Butter or margarine, melted |
| 1½ cup | Fully cooked ham, finely chopped |
| 1 cup | Shredded cheddar cheese |
| 1 cup | Shredded swiss cheese |
| \N \N | Several drop hot pepper sauce |
| 3 \N | Eggs |
| ½ cup | Milk |
| ⅛ teaspoon | Paprika |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Onion powder |
| \N \N | Fresh parsley, chopped |
With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350 for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham mixture. Sprinkle with parsley. Bake at 350 for 30 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Recipe by: Taste of Home Spring 97 From Carole Walberg's MC 3