| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 2 | c | Milk |
| 1 | c | Shredded cheddar cheese – (4 oz,) |
| 1/2 | c | Sliced black olives |
| 1/4 | c | Sliced green onion |
| 2 | tb | Snipped parsley |
| 2 | ts | Worcesteshire sauce |
| 3 | c | Hot cooked rice |
| 1 | cn | (16 oz.) red salmon, drained, broken in chunks,boned |
| Paprika | ||
| 4 | tb | Butter or margarine |
| 1 | c | Coarsely choopped zucchini |
| 1/4 | c | Sliced green onion |
| 1/4 | c | Chopped pimento |
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt or seasoned salt |
| 1/4 | ts | Pepper |
| 1 3/4 | c | Milk |
INSTRUCTIONS
FRESH ZUCCHINI SAUCE METHOD; (Squares): Preheat oven to 325* (165*C). In a large bowl, beat eggs slightly, with a fork or whisk. Stir in milk, cheese, olives, green onion, parsley and Worcestershire sauce. Mix well. Fold in rice and salmon. Pour into a 12 x 7" baking dish. Sprinkle with paprika . Bake 45 min. or until a knife inserted in center, comes out clean. Let casserole set 10 minutes before serving. Prepare Zucchini sauce. Cut casserole into squares and serve with Fresh Zucchini Sauce. Makes 10 servings Fresh Zucchini Sauce (Method): In a medium saucepan, melt butter or margarine. Add zucchini, green onion and pimento. Cook over medium-high heat until zucchini is barely tender, stirring occasionally. Blend in flour, seasoned salt, salt & Pepper; mix well. AAdd milk. Stir constantly over med-high heat until mixture thickens and vbubbles. Makes 2 1/2 cups of sauce. Posted to JEWISH-FOOD digest V96 #110 From: alotzkar@direct.ca (Al) Date: Wed, 25 Dec 1996 22:22:38 -0800
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