| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Shelf life, Shelf4 | 1 | servings |
INGREDIENTS
| 2 | lg | Fresh Florida tomatoes |
| 2 1/2 | c | Elbow macaroni; (uncooked) |
| 6 | tb | Ketchup; divided |
| 3 | lg | Eggs; lightly beaten |
| 12 | sl | American processed cheese; divided (8 ounces) |
| 1 | Hot dog; thinly sliced | |
| ; (about 1/4 cup) |
INSTRUCTIONS
Preheat oven to 350 degrees F. Use tomatoes held at room temperature until fully ripe. Core and cut tomatoes into 1/4 inch thick slices; set aside. Cook macaroni in unsalted water according to package directions (makes about 5 cups); drain well. Lightly spray a 12-inch pizza pan with nonstick cooking spray. In a large bowl combine macaroni with 4 tablespoons of the ketchup, the eggs and 8 slices of the cheese torn into small pieces. Spoon macaroni mixture onto prepared pizza pan, pressing down lightly to even out. Around outside edge, arrange overlapping tomato slices; brush remaining 2 tablespoons ketchup over tomatoes. Cut 4 remaining cheese slices diagonally in halves; place partially over tomatoes. Arrange hot dog slices in center. Bake until mixture is hot, about 20 minutes. Cool for 5 minutes before serving. Yield: 6 portions Converted by MC_Buster. Converted by MM_Buster v2.0l.
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