Ingredients Jump to Instructions ↓

  1. 1 (1 3/8-ounce) package cheese sauce mix

  2. 1 cup milk

  3. 4 large hard-cooked eggs, cut into eighths

  4. 1/4 cup sliced pimiento-stuffed olives

  5. 1/2 teaspoon dry mustard

  6. 1 teaspoon Worcestershire sauce Parsleyed Rice:

  7. 1 cup uncooked rice

  8. 2 tablespoons butter or margarine

  9. 2 cups chicken broth

  10. 1/2 cup chopped fresh parsley

  11. 1/4 cup chopped chives

Instructions Jump to Ingredients ↑

  1. For Creamed Eggs: Blend together cheese sauce mix and milk. Cook over low heat until sauce thickens; add eggs, olives, mustard and Worcestershire sauce. Heat thoroughly. Serve over Parsleyed Rice. For Parsleyed Rice: Cook rice in butter until golden. Add broth. Bring to a boil, stir once, reduce heat, cover, and simmer 15 minutes or until tender. Remove from heat; add parsley and chives. Toss lightly.


Send feedback