| 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
billspa@icanect.net
Recipe by: Mrs. Richard Repaire Posted to MC-Recipe Digest V1 #693 by Bill
Spalding <billspa@icanect.net> on Jul 27, 1997
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”