Curried Eggs And Mushrooms

Course : Curry
Serves: 2
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1 can b in b sliced or chopped mushrooms -- 3oz
1 cup milk -- to make 1 cup
1/4 teaspoon salt
2 tablespoons cream of rice
2 teaspoons butter or margarine
1/2 teaspoon curry powder
2 large hard cooked eggs -- sliced

Preparation / Directions:

Drain broth from mushrooms, add milk to make 1 cup. Combine liquid and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Stir in butter and curry powder. Add mushrooms and eggs. Heat, stirring now and then. Serve over hot rice. Makes 2 servings SHRIMP VARIATION Substitute 1 cup cooked cleaned shrimp for hard cooked eggs.


Nutritional Information:

76 Calories (kcal); 4g Total Fat; (47% calories from fat); 1g Protein; 9g Carbohydrate; 10mg Cholesterol; 306mg Sodium

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