| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Grains | Pasta | 8 | Servings | |
INGREDIENTS
| 1 | pk | (7-oz) Creamettes elbow macaroni |
| 1 | Egg | |
| 1/2 | c | Skim milk |
| 1/4 | ts | Ground cumin |
| 1 | cn | (4-oz) chopped green chilies; drained |
| 1 | cn | (4-oz) diced pimientos; drained |
| Vegetable cooking spray | ||
| 1 | cn | (15-oz) pinto beans; heated and drained |
| 1 | c | Shredded Monterey Jack cheese |
| 1 | md | Fresh tomato; peeled, seeded and chopped |
| 1 | md | Green pepper; chopped |
| 1/4 | c | Sliced green onions |
INSTRUCTIONS
Prepare Creamette Elbow Macaroni as package directs; drain. In medium bowl, blend egg, milk and cumin; stir in hot cooked macaroni, chilies and pimiento. Spray 9-inch non-stick skillet with vegetable cooking spray; heat pan. Add macaroni mixture. Cover; cook over low heat until mixture is set, about 15 minutes. Loosen edge with rubber spatula and invert onto warm platter. Top with remaining ingredients. Let stand 5 minutes before cutting. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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