| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Atlanta |
Pasta, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Elbow macaroni |
| 2 1/2 |
c |
Scaled milk |
| 1 1/2 |
c |
Soft bread crumbs |
| 5 |
|
Eggs, beaten |
| 8 |
tb |
Melted butter |
| 1 1/2 |
tb |
Chopped pimiento |
| 1 1/2 |
tb |
Chopped parsley |
| 1 1/2 |
|
To 3 tbs. chopped onion |
| 2 1/4 |
c |
Grated sharp cheddar cheese |
INSTRUCTIONS
Preheat oven to 350°F degrees. Cook macaroni in two quarts boiling, salted
water. Drain. Cover with cold water and drain again. Pour scalded milk
over bread crumbs. Mix eggs, butter, pimiento, parsley, onion, and cheese.
Combine all ingredients and pour into a buttered, two-quart casserole. Bake
for 50 minutes. Remove from oven, let sit for ten minutes, loosen edges and
turn mousse out onto the platter. Yield: 6 to 8 servings. Planning: can
prepare ahead Prep. Time: 30 minutes Baking Time: 50 minutes. Typed in
MMFormat by cjhartlin@msn.com Source: Atlanta Cooknotes
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Jun 1, 1998
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”