*  Exported from  MasterCook  *

                           CHRISTMAS KEDGEREE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Breakfast                        Holiday
               Fish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       tb           Butter
  2       c            Cooked rice
  2       c            Smoked yellowfish
    3/4   c            Heavy cream
  1       t            Curry powder
                       Salt to taste
  4                    Hard boiled eggs
  3       tb           Chopped parsley

 CHRISTMAS EVE PREPERATION  (20 MINUTES) 1. Prepare
 hard boiled eggs. Cook rice, fluff gently and
 refrigerate. 2. Prepare fish. You can use any fish or
 shell fish but I use thick
     slabs of smoked yellowfish, or thick slabs of
 smoked haddock. Thin
     fillets tend to break up into pieces too small.
 Place fish in pan,
     cover with water, and heat gently until just
 before boiling point.
     Drain and refrigerate. Allowing fish to boil will
 turn it into mush
     during final cooking. CHRISTMAS MORNING
 PREPERATION (15 MINUTES) 1. In a microwave dish or
 double boiler, melt butter and heat cream
     (reserving 3 T for moisture adjustment). Add
 cooked rice and mix well. 2.  Gently break cold fish
 into bite size pieces and add to mixture.
     Chop hard boiled eggs and add to mixture. 3.
 Adjust moisture before heating mixture. Microwave
 mixture should be
     moist but not damp. If using doubleboiler to heat
 mixture, add reserved
     cream until mixture is slightly sloppy or it will
 dry out during
     heating. 4. Heat mixture in microwave on high,
 stirring every minute until hot.
     Garnish with chopped parsley and serve.



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