| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 6 | Servings | |
INGREDIENTS
| 4 | T | Butter or margarine |
| 4 | T | Flour |
| 2 | c | Milk |
| 3 | T | Sherry wine |
| 1 | T | Minced parsley |
| Salt & pepper to taste | ||
| 6 | Hard cooked eggs | |
| 2 | up to | |
| 2 1/2 | c | Cooked rice |
| 3 | T | Grated Parmesan cheese |
INSTRUCTIONS
Melt butter and stir in flour; add milk and cook, stirring constantly, until mixture is thickened and smooth. Continue cooking and stirring for another minute or two. Add sherry and parsley; season to taste. Place rice in the bottom of a greased shallow baking dish. Half eggs; arrange on top of rice. Pour the cream sauce over all; sprinkle with grated cheese. Bake in a moderate oven -- 350 degrees -- about 20 minutes. Serves 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 148
Total Fat: 16.6g
Cholesterol: 222mg
Sodium: 934.2mg
Potassium: 328.3mg
Carbohydrates: 27.4g
Fiber: <1g
Sugar: 4.8g
Protein: 15.4g