02-08-2005, 02:04 PM
3 eggs, slightly beaten
3 cups cooked rice
2 cups milk
1 cup sharp cheddar cheese
1/4 cup each minced onion & parsley
2 (7 oz.) cans drained, minced Clams
1 (2 oz.) jar pimiento, drained & chopped
1 tsp. salt
1 tsp. Worcestershire sauce
Shrimp Sauce (recipe follows)
Heat oven to 325 F. Mix thoroughly eggs, rice, milk, cheese, onion and parsley. Stir in Clams, pimiento, salt, Worcestershire sauce. Spread in greased baking pan, 13"x9"x2". Bake, uncovered 45 minutes. Cut into squares and top with Shrimp Sauce.
3 cups cooked rice
2 cups milk
1 cup sharp cheddar cheese
1/4 cup each minced onion & parsley
2 (7 oz.) cans drained, minced Clams
1 (2 oz.) jar pimiento, drained & chopped
1 tsp. salt
1 tsp. Worcestershire sauce
Shrimp Sauce (recipe follows)
Heat oven to 325 F. Mix thoroughly eggs, rice, milk, cheese, onion and parsley. Stir in Clams, pimiento, salt, Worcestershire sauce. Spread in greased baking pan, 13"x9"x2". Bake, uncovered 45 minutes. Cut into squares and top with Shrimp Sauce.