3 cups fluffy rice (1 cup uncooked equals 3 cups cooked), 2 eggs, well beaten
1 cup milk
1/4 cup butter
1/4 cup grated sharp cheese
1/2 tablespoon grated onion
1/3 cup minced parsley
2/3 cup minced raw spinach
1 teaspoon Worcestershire sauce
1 1/4 teaspoon salt
1/2 cup butter
1/2 cup flour
1 tsp salt
1/2 tsp pepper
2 tsp curry powder
4 cups milk
2 tsp lemon juice or sherry
3 cups cooked shrimp

Green Rice

Prepare 3 cups fluffy rice (1 cup uncooked equals 3 cups cooked)

Carefully stir in while warm:
2 eggs, well beaten
1 cup milk
1/4 cup butter
1/4 cup grated sharp cheese
1/2 tablespoon grated onion
1/3 cup minced parsley
2/3 cup minced raw spinach
1 teaspoon Worcestershire sauce
1 1/4 teaspoon salt

Pour into a greased and floured 2 quart casserole (8 inches). Bake at 325° about 45 minutes. Serve hot with curred shrimp.

Curried Shrimp

Melt 1/2 cup butter over low heat in heavy saucepan. Blend in 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons curry powder. Stir until mixture is bubbly. Remove from heat. Stir in 4 cups milk. Bring to boil, stirring constantly. Cook until thickened. Just before serving, blend in 2 teaspoons lemon juice or sherry and 3 cups cooked shrimp. Serve over a ring of green rice.

Serves 8.