| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta (we use anything that's on sale – shape doesn't matter too much – acine de pepe might be a little small, though……) |
| 2 |
cn |
Fat free evaporated milk ( comes to a bit shy of 3 cups liquid) |
| 3 |
c |
Shredded cheese – if you use ricotta reduce the liquid by ~ 1/2 cup |
| 2 |
|
Eggs |
| 1/2 |
c |
Melted butter (or a little more if your cholesterol is good) |
|
|
Salt to taste |
INSTRUCTIONS
Mix all liquids together in a large measuring cup (the easier to pour
with!). Grease a 2-3 quart bowl and line with half the pasta, then half the
cheese, the other half of the pasta then the other half of the cheese. Pour
liquid over top and bake at 350 till firm. Should be 30 - 45 minutes
depending on your oven.
We finally got this right last night and I just couldn't contain my
excitement.
Hope eveyone who likes this consistency enjoys the recipe. The fat free
evaporated milk is really fine to use - we did ours last night with jack
and cheddar and it was almost too rich - you could easily get away with
using less butter also if desired.
Posted to EAT-L Digest 02 Mar 97 by "Goffigon, Lucia"
<Goffigon.Lucia@MGH.HARVARD.EDU> on Mar 3, 1997.
A Message from our Provider:
“If God is your Copilot – swap seats!”