| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood |
1 |
Servings |
INGREDIENTS
| 500 |
g |
Macaroni |
| 600 |
g |
Haddock |
| 30 |
ml |
Cooking oil |
| 250 |
g |
Bacon, chopped |
| 50 |
g |
Butter |
| 1 |
lg |
Onion, chopped |
| 50 |
ml |
Flour |
| 5 |
ml |
Mustard powder |
| 600 |
ml |
Milk |
| 1 |
|
410g can creamed corn |
|
|
Salt & pepper |
| 50 |
ml |
Parsley, chopped |
| 250 |
ml |
Cheddar, grated |
| 40 |
g |
Parmesan cheese |
INSTRUCTIONS
Cook haddock, cool, remove skin and flake - set aside. Cook bacon in oil
until cooked but not crisp - remove and add to haddock. Add butter and
onion to same pan and cook until tender - remove and add to haddock. Mix
flour and mustard powder and stir into pan drippings, cook one minute.
Gradually stir in milk to make a smooth white sauce and mix gently. Stir in
parsley. Meanwhile cook macaroni as directed on packet until al dente -
drain. Mix cooked macaroni and haddock mixture. Turn into a greased
ovenproof dish. Sprinkle with cheese and bake in a preheated oven of 180*C
for about 20 minutes.
Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue)
on Sep 20, 1999
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”