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Poinsettia
1997
2105-3312
3


  • 3 1/2 cups rice (not instant) cooked to make 11 cups
  • dill fresh
  • yellow squash steamed
  • green peppers steamed
  • red peppers steamed

  • 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.

Images ©(2010) Wilton Industries, Inc.
Used with permission.
www.wilton.com
if you have any images of this pan decorated please e-mail them to me danvalarees@yahoo.com