| 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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