Hours of OperationMonday to Friday8 AM to 5 PM CT
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.
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