| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
All newly t, Pasta and r |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Macaroni |
| 2 |
|
Egg yoks; beaten |
| 1 1/3 |
c |
Milk |
| 1 |
tb |
Butter |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Instant minced onion |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
c |
Shredded sharp Cheddar or American cheese |
| 2 |
c |
Soft bread crumbs |
| 2 |
|
Egg whites; stiffly beaten |
| 8 |
oz |
Frankfurters or smoky links; bias-sliced |
INSTRUCTIONS
Cook maccaroni in boiling salted water about 10 minutes or until tender;
drain. In saucepan, combine egg yolks, milk, butter, mustard, onion, salt
and pepper. Add cheese. Cook and stir over medium heat about 10 minutes, or
until mixture thickens slightly (do not boil). Stir in macaroni and bread
crumbs. Fold in egg whites. Pour half the mixture into a 1 1/2 quart
souffle dish. Place franks in casserole, reserving a few sliced franks for
the top. Pour on remaining macaroni mixtue. Arrange reserved franks on top.
Bake at 350 for 45 minutes. Garnish with parsley, if desired. Serve at
once.
Recipe by: Quick 'N" Easy Home Cooking Posted to MC-Recipe Digest V1 #732
by [email protected] on Aug 9, 1997
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