For Creamed Eggs:
1 (1-3/8 ounce) package cheese sauce mix
1 cup milk
4 hard-cooked eggs, cut into eighths
1/4 cup sliced pimiento-stuffed olives
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Parsleyed Rice:
1 cup uncooked rice
2 tablespoons butter or margarine
2 cups chicken broth
1/2 cup chopped fresh parsley
1/4 cup chopped chives
For Creamed Eggs:
Blend together cheese sauce mix and milk. Cook over low heat until sauce thickens; add eggs, olives, mustard and Worcestershire sauce. Heat thoroughly. Serve over Parsleyed Rice.
For Parsleyed Rice:
Cook rice in butter until golden. Add broth. Bring to a boil, stir once, reduce heat, cover, and simmer 15 minutes or until tender. Remove from heat; add parsley and chives. Toss lightly.
Makes 4 servings.