Creamed Eggs over Parsleyed Rice

Description

Makes 4 servings.

Ingredients

• 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

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

Directions

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

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.