| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Swiss |
Casseroles, Fish |
12 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 1 |
c |
Evaporated milk |
| 1 |
c |
Plain yogurt |
| 3 |
oz |
Feta cheese,crumbled |
| 1/3 |
lb |
Swiss cheese,shredded |
| 1/3 |
c |
Fresh parsley,chopped |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 4 |
|
Garlic cloves,minced |
| 1/2 |
lb |
Angel-hair pasta,cooked |
| 1 |
cn |
Mild chunky salsa (16 oz) |
| 1 |
lb |
Med shrimp,peeled,uncooked |
| 1/2 |
lb |
Mozzarella cheese,shredded |
INSTRUCTIONS
From "Come On In," an award-winning cookbook from the Junior League of
Jackson, Miss. It's available at some bookstores, or order it from the
junior League of Jackson for $21.95 plus $2.75 shipping and handling
(check, money order, Mastercard or Visa) at P.O. Box 4709, Jackson,
Miss. 39296-2357
Heat oven to 350'F. Coat bottom and sides of an 8x12" baking dish with
cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and
Swiss cheeses, parsley, basil, oregano and garlic. Spread half the
pasta over bottom of baking dish. Cover with salsa. Add half the
shrimp. Spread remaining pasta over shrimp. Pour and spread egg
mixture over pasta. Add remaining shrimp and top with mozzarella
cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes
before serving.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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