Parsley Ring Recipe
Summary
MethodSteamed
Ingredients
| Rice | 1 Cup (16 tbs) (cooked) | |
| Parsley | 1 Cup (16 tbs), minced | |
| Eggs | 2 | |
| Butter | 1⁄2 Cup (8 tbs), melted | |
| Salt | 1 Teaspoon | |
| Cheddar cheese | 1 Cup (16 tbs), cut into small pieces | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Onion juice/Onion flakes | 1 Teaspoon |
Directions
Mix together all ingredients and place in a well-buttered 6-cup casserole.
Set casserole in a pan of hot water and steam for 1 hour in a 350° oven.
Remove from oven and allow to sit for about 10 minutes before unmolding on a plate.
Fill center with creamed chicken, peas and mushrooms.
Set casserole in a pan of hot water and steam for 1 hour in a 350° oven.
Remove from oven and allow to sit for about 10 minutes before unmolding on a plate.
Fill center with creamed chicken, peas and mushrooms.
Chef
