Corned Beef With Curried Egg Sauce
|Canned corned beef||12 Ounce (1 Can)|
|Prepared mustard||1 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|All purpose flour||3 Tablespoon|
|Curry powder||1 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Hard-cooked eggs||2 , coarsely chopped|
|Hot cooked rice||1 Cup (16 tbs)|
|Chopped chives||2 Tablespoon|
1. Break up corned beef with a fork in a medium-size bowl. Add mustard and instant onion; stir until well mixed and spoon into four 1/2-cup, greased, ovenproof, individual cups or muffin-pan cups, packing tightly.
2. Bake in moderate oven (350°) for 30 minutes.
3. Melt butter or margarine in a medium-size saucepan; saute the green pepper and onion until soft, about 5 minutes. Stir in flour, curry powder, salt and pepper. Cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Remove from heat; add chopped egg.
4. Spoon hot rice onto heated serving platter; place corned beef molds on top of rice. Spoon part of the egg sauce over rice and corned beef; serve with remaining sauce. Sprinkle with the chopped chives.
Serving size: Complete recipe
Calories 1966 Calories from Fat 915
% Daily Value*
Total Fat 105 g161.1%
Saturated Fat 51.8 g259.2%
Trans Fat 0 g
Cholesterol 917.8 mg305.9%
Sodium 4413.7 mg183.9%
Total Carbohydrates 138 g46.1%
Dietary Fiber 7.4 g29.6%
Sugars 32.2 g
Protein 130 g260%
Vitamin A 72.6% Vitamin C 90.8%
Calcium 55.6% Iron 83.9%
*Based on a 2000 Calorie diet