Cottage Eggs With Rice Recipe
Ingredients
| Raw rice | 2/3 Cup (16 tbs) | |
| 6 hard-cooked eggs | ||
| 1/2 cup garden-salad cottage cheese | ||
| Mayonnaise | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Instant minced onion | 1 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook and drain rice and put in shallow baking dish.
Slice eggs lengthwise and remove yolks.
Mash yolks with cottage cheese and mayonnaise.
Season to taste with salt and pepper.
Fill whites with the mixture and arrange on rice.
Melt butter in a saucepan and blend in flour.
Add onion and gradually stir in milk.
Cook over low heat, stirring constantly, until thickened.
Season to taste.
Pour sauce over eggs and sprinkle with paprika.
Bake, uncovered, in preheated moderate oven (350°F.) for 20 minutes, or until heated.
Makes 4 servings.
Slice eggs lengthwise and remove yolks.
Mash yolks with cottage cheese and mayonnaise.
Season to taste with salt and pepper.
Fill whites with the mixture and arrange on rice.
Melt butter in a saucepan and blend in flour.
Add onion and gradually stir in milk.
Cook over low heat, stirring constantly, until thickened.
Season to taste.
Pour sauce over eggs and sprinkle with paprika.
Bake, uncovered, in preheated moderate oven (350°F.) for 20 minutes, or until heated.
Makes 4 servings.
Chef
