Recipe - Christmas Kedgeree

4 tablespoon Butter
2 cup Cooked rice
2 cup Smoked yellowfish
Three fourths cup Heavy cream
1 teaspoon Curry powder
Salt to taste
4 Hard boiled eggs
3 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini