| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables, Grains, Eggs |
Greek |
Meat |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Creamette Mostaccioli; uncooked |
| 1 |
tb |
Olive or vegetable oil |
| 1 |
md |
Green pepper; chopped |
| 1 |
md |
Onion; chopped |
| 1 |
md |
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 |
ts |
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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