| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
Mexican |
Casseroles, Pasta, Mexican, Microwave |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Pork |
| 4 |
oz |
Can Green Chili Peppers, rinsed, seeded, and chopped |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Ground Cumin |
| 1/4 |
ts |
Ground Coriander |
| 1/4 |
ts |
Garlic Powder |
| 3/4 |
c |
Corn Chips, slightly crushed (optional) |
| 1/2 |
c |
Shredded Cheddar Cheese (2 ounces) |
| 1 |
|
Med. Chopped Onion |
|
|
1 7.5 ounce Can Tomatoes, cut up |
| 6 |
oz |
Can Tomato Paste |
| 1 |
tb |
All-Purpose Flour |
| 2 |
|
Beaten Eggs |
| 3 |
c |
Hot Cooked Spaghetti (6 ounces uncooked) |
| 1/3 |
c |
Grated Parmesan Cheese |
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Cream-style Cottage Cheese, drained |
INSTRUCTIONS
Crumble ground meat into a 2-quart casserole. Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no
longer pink, stirring once to break up. Drain off fat.
Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is
thickened and bubbly, stirring once. Set aside.
Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form
spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with
clear plastic wrap.
Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till
crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage
cheese over bottom of crust.
Spread meat mixture atop cottage cheese.
Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a
half-turn after 1 1/2 minutes.
Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
Makes 6 servings
Source: "BH&G Microwave Recipes Made Easy", copyright 1982
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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