Recipe: Macaroni Rellano
For 8 Persons
Category: Pasta
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
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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