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Greek Lamb Saute With Mostaccoli

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Vegetables, Eggs, Grains Greek Meat 8 Servings

INGREDIENTS

1/2 lb Creamette Mostaccioli
uncooked
1 T Olive or vegetable oil
1 Green pepper, chopped
1 Onion, chopped
1 Eggplant, peeled
seeded and cut into
1-inch
cubes
2 Cloves garlic, minced
1/2 lb Lean boneless lamb, cut into
3/4-inch cubes
2 Fresh tomatoes, peeled
seeded and chopped
1/4 t Ground nutmeg
1/4 c Grated Parmesan cheese

INSTRUCTIONS

Prepare Creamette Mostaccioli as package directs; drain. In large
skillet, heat oil; add green pepper, onion, eggplant and garlic.  Cook
and stir until tendercrisp. Add lamb; cook until tender. Stir in
tomatoes and nutmeg; heat through. Toss meat mixture with hot cooked
mostaccioli and Parmesan cheese. Serve immediately. Refrigerate
leftovers.  FROM "CREAMETTE GOOD HEALTH  COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN  From a collection of my mother's (Judy
Hosey) recipe box which  contained lots of her favorite recipes,
clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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