Salmon Brunch Squares With Zucchini Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is good for brunch, but also good for dinner! From Historic Lexington Cooks . Ingredients:
3 eggs |
2 cups milk |
1 cup cheddar cheese, shredded (4 oz) |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1/4 cup green onion, sliced |
2 tablespoons fresh parsley, chopped |
2 teaspoons worcestershire sauce |
3 cups cooked long-grain rice |
1 (15 1/2 ounce) can red salmon, drained and flaked |
paprika |
1/4 cup butter |
1 cup zucchini, shredded |
1/4 cup green onion, sliced |
1/4 cup diced pimento, drained |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon seasoning salt |
1/4 teaspoon pepper |
1 3/4 cups milk |
Directions:
1. For the Salmon Squares:.
2. Combine the eggs and milk in a large bowl; beat with a wire whisk until blended. Add the cheese, olives, green onions, parsley, and Worcestershire sauce; stir well. Fold in the rice and salmon.
3. Spoon the mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish. Sprinkle with paprika.
4. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted in the center comes out clean. Let it stand 10 minutes before serving. Serve with Fresh Zucchini Sauce.
5. For the Fresh Zucchini Sauce:.
6. Melt the butter in a saucepan over medium heat. Add the zucchini, green onions, and pimento, and saute 5 minutes or until the vegetables are crisp-tender.
7. Sprinkle flour, salt, seasoned salt, and pepper over the vegetables; stir well. Gradually add the milk, cook, stirring constantly, until the mixture is thickened and bubbly. Serve warm. Makes 2 1/2 cups.
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