Title: Curried Eggs in Rice Ring
Categories: Side Eggs
Yield: 6 Servings

6	tb	Butter (or marg.); melted
6	tb	Flour, all-purpose
1 1/2	ts	Curry powder
1 1/2	ts	Salt
1		Orange; grated rind of
2 3/4	c	Milk
1/3	c	Orange juice
9		Eggs, hard-cooked; quartered
		Rice; hot, cooked

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.

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