| 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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