½ cup butter
2 teaspoons curry powder
1 teaspoon salt
4½ cups chicken broth
In heavy pan cook rice in butter until golden brown, stirring as it cooks. Add curry powder, salt and chicken broth. Bring to boil and cook slowly until rice is tender and liquid absorbed—about 14 minutes. Makes 8 servings.
Chicken ’n Cheese Shortcake
12 (3-inch) squares cornbread, split in half, shortcake fashion
4 cups cooked chicken or turkey meat
4 cups shredded sharp cheese (about 1 lb.)