CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Atlanta	Pasta, Cheese/eggs	6	Servings

INGREDIENTS

1 1/2	c	Elbow macaroni
2 1/2	c	Scaled milk
1 1/2	c	Soft bread crumbs
5		Eggs, beaten
8	tb	Melted butter
1 1/2	tb	Chopped pimiento
1 1/2	tb	Chopped parsley
1 1/2		To 3 tbs. chopped onion
2 1/4	c	Grated sharp cheddar cheese

INSTRUCTIONS

Preheat oven to 350&deg;F degrees.  Cook macaroni in two quarts boiling, salted
water. Drain.  Cover with cold water and drain again. Pour scalded milk
over bread crumbs. Mix eggs, butter, pimiento, parsley, onion, and cheese.
Combine all ingredients and pour into a buttered, two-quart casserole. Bake
for 50 minutes. Remove from oven, let sit for ten minutes, loosen edges and
turn mousse out onto the platter.  Yield: 6 to 8 servings. Planning: can
prepare ahead  Prep. Time: 30 minutes Baking Time: 50 minutes. Typed in
MMFormat by cjhartlin@msn.com  Source: Atlanta Cooknotes
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Jun 1, 1998

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