California Curry Platter
|Hard cooked eggs||2|
|Golden raisins||2⁄3 Cup (10.67 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Finely chopped onion||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Chopped ham slices||12 (Or 6 Extra Thick Slices)|
Chop hard-cooked eggs, reserving 1 egg yolk to sieve for garnish.
Combine the chopped eggs, raisins, rice, onion, parsley, salt, and pepper.
Melt butter or margarine; blend in cornstarch, curry powder, monosodium glutamate, and salt.
Add milk; cook and stir till mixture thickens and boils.
Add half the curry sauce to the rice mixture; blend.
Spoon rice mixture into large oval or rectangular (13x9x2-inch) baking dish, leaving space at one side to add peaches later.
Using 2 slices chopped ham for each roll (or 1 extra-thick slice), place the meat over rice, tucking sides of meat into rice mixture.
Pour remaining sauce over rolls.
Bake in moderate oven (350°) for 25 minutes.
Arrange Chutney Peaches alongside rice.
Bake 10 to 15 minutes longer, or till peaches are heated through.
Garnish ham rolls with sieved egg yolk.