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

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