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Curried Eggs with Rice
|Bake tart shells in small pans or on back of muffin pans. Fill with curried eggs, made by seasoning a medium white sauce with curry powder and adding whole or half hard-cooked eggs. Garnish with parsley sprigs.|
Note: Use 1 tsp. curry to 3 cups white sauce. Top with hot, boiled rice.
|Recipe Source: JMD|
|Submitted by: Creative Cooking USA |
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