| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | American | Casseroles, Grains, Post to bak, To post | 6 | Servings |
INGREDIENTS
| 1/2 | c | Small Elbow Macaroni; cooked |
| 1 1/2 | c | Milk; scalded |
| 1 | c | Soft Bread Crumbs |
| 2 | c | Shredded American Cheese |
| 3 | Eggs; separated | |
| 1/4 | c | Pimiento; diced |
| 3 | tb | Butter Or Margarine; melted |
| 1 | tb | Chopped Parsley |
| 1 | tb | Grated Onions |
| 1/2 | ts | Salt |
| 1/2 | ts | Cream Of Tartar |
INSTRUCTIONS
Cook macaroni in boiling, salted water, until tender. Drain. Pour hot milk over bread crumbs. Reserve 1/2 cup cheese and add remaining cheese to milk mixture; cover and let stand until cheese melts. Add mararoni, beaten egg yolks, pimiento, butter, parsley, onion, and salt. Beat egg whites and cream of tartar until stiff, but not dry. Fold into macaroni mixture. Pour into ungreased baking dish. Bake in slow oven (350°) about 50 minutes, or until set. Top with remaining cheese and return to oven for a few minutes until cheese melts. Serve at once. Serves 6 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 [email protected] Recipe by: Mrs. Richard Repaire Posted to MC-Recipe Digest V1 #693 by Bill Spalding <[email protected]> on Jul 27, 1997
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