Creamed Eggs over Parsleyed Rice

Description Edit

Makes 4 servings.

Ingredients Edit

• 1 x 1⅜-ounce package cheese sauce mix
• 1 cup milk
• 4 hard-cooked eggs, cut into eighths
• ¼ cup sliced pimento-stuffed olives
• ½ teaspoon dry mustard
• 1 teaspoon Worcestershire sauce

Parsley rice Edit

• 1 cup uncooked rice
• 2 tablespoons butter or margarine
• 2 cups chicken broth
• ½ cup chopped fresh parsley
• ¼ cup chopped chives

Directions Edit

1. Blend together cheese sauce mix and milk.
2. Cook over low heat until sauce thickens; add eggs, olives, mustard and Worcestershire sauce.
3. Heat thoroughly.
4. Serve over parsley rice.

Parsley rice Edit

1. Cook rice in butter until golden.
2. Add broth.
3. Bring to a boil, stir once, reduce heat, cover, and simmer 15 minutes or until tender.
4. Remove from heat; add parsley and chives.
5. Toss lightly.