Chinese Eggs
  • ½ cup uncooked rice (or 1½ cups, cooked)
  • 4 hard-cooked eggs
  • ¼ cup grated American cheese
  • 2 Tablespoons minced green pepper
  • 1 Tablespoon minced onion
  • 2 Tablespoons catsup (ketchup)
  • salt and pepper
  • ¾ cup milk
  • ¾ cup grated American cheese
  1. Wash rice and cook in boiling, salted water 20 minutes, or until tender. (Or use leftover rice)
  2. Place rice in shallow baking dish.
  3. Halve eggs lengthwise. Remove yolks; mash; add the ¼ cup cheese, green pepper, onion, catsup, salt and pepper and mix thoroughly. Refill egg whites; arrange on rice. Heat milk; add the ¾ cup cheese. Remove from heat; stir until cheese melts. Pour over rice.
  4. Bake in slow oven (325 degrees) for 20 minutes.
Recipe by The Mid-Century Menu at