Name: Nordic Macaroni Bake
Ingredients: 2 c Cubed ham [I bet Jim Bodle could try Spam here!]; 2 tb Butter; 1/2 c Chopped green pepper; 1/2 c Chopped onion; 2 tb Flour; 2 1/2 c Milk, divided; 4 c Cooked small macaroni shells (1/2 lb. uncooked); 1 c Cubed Jarlsberg cheese; 1 c Chopped tomato; 1 ts Dry mustard; 1/2 ts Salt; 1/4 ts Pepper; 1/2 c Grated Jarlsberg cheese

Since God is a just Judge, we must love and laud His justice and thus rejoice in God even when He miserably destroys the wicked in body and soul; for in all this His high and inexpressible justice shines forth. And so even hell, no less than heaven, is full of God and the highest Good. For the justice of God is God Himself; and God is the highest Good. Therefore even as His mercy, so His justice or judgment must be loved, praised, and glorified above all things.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy	Nordic	Ham, Pasta, Casserole	6	Servings

INGREDIENTS

2	c	Cubed ham [I bet Jim Bodle could try Spam here!]
2	tb	Butter
1/2	c	Chopped green pepper
1/2	c	Chopped onion
2	tb	Flour
2 1/2	c	Milk, divided
4	c	Cooked small macaroni shells (1/2 lb. uncooked)
1	c	Cubed Jarlsberg cheese
1	c	Chopped tomato
1	ts	Dry mustard
1/2	ts	Salt
1/4	ts	Pepper
1/2	c	Grated Jarlsberg cheese

INSTRUCTIONS

In saucepan, brown ham in butter until slightly browned. Add green pepper
and onion and cook until translucent, about 5 minutes. Add flour and mix
thoroughly; cook two minutes. Remove from heat and gradually stir in two
cups of the milk. Return to heat and cook, stirring, until thickened and
smooth. Remove from heat and add cooked macaroni shells, cubed cheese,
tomato, mustard, salt and pepper. Mix well and turn into greased 2-quart
baking dish. Bake at 350 F degrees for about 20 minutes. Remove from oven
and check moisture content. If dish is too dry, add remaining half cup of
milk. Sprinkle with grated cheese and return to oven for 10 minutes longer
or until mixture bubbles and cheese begins to brown. Makes 6 to 8 servings.
From old newspaper clipping. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest V4 #4 by Kyle & Elisabetta
<Nacheroo@firenze.**> on Feb 01, 99

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