Source:
2000 Yearbook
Tools:
Ingredients:
- 3 1/2 cups rice (not instant) cooked to make 11 cups
- dill fresh
- yellow squash steamed
- green peppers steamed
- red peppers steamed
Makes: Rice serves 18-20.
instructions
Cook rice. Lightly oil poinsettia pan; pack hot rice into pan.
Turn out immediately
onto serving tray.
Position fresh dill for veins, green pepper for leaves.
Using
end of tip 12, cut pieces of squash for the center of poinsettia.
Place steamed
color yellow squash and red pepper around rice dish.