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.