| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
|
(7-oz) or 1/2 lb pkg elbow macaroni – 2 cup uncooked |
| 6 |
sl |
To 8 sl bacon chopped |
| 2 |
c |
Shredded american cheese |
| 2 |
c |
Shredded monterey jack cheese |
| 2 |
c |
Soft bread cubes |
| 1 |
md |
Onion finely chopped |
| 1 |
sm |
Green bell pepper finely chopped |
| 4 |
|
Egg separated |
| 2 |
c |
Milk |
| 1 |
ts |
Salt |
| 6 |
|
To 8 drop bottled hot pepper sauce |
INSTRUCTIONS
Red salsa (optional)
Prepare elbow macaroni according to package directions; drain. In medium
skillet, cook bacon until crisp; drain. In large bowl, combine macaroni,
bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat
together egg yolks, milk, salt and hot pepper sauce. Add to macaroni
mixture; mix well. In large bowl, beat egg whites until stiff. Fold into
macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch
baking dish. Place a shallow baking dish with 1-2 inches water on lowest
rack of a 325 degree oven. Place quiche on center rack. Bake until set and
knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes
before cutting. Garnish as desired. Serve with salsa. Refrigerate
leftovers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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