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| Macaroni Rellano Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 8
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Ingredients
1 pkg (7-oz) creamettes elbow macaroni
1 egg
1/2 cup skim milk
1/4 teaspoon ground cumin
1 can (4-oz) chopped green chilies; drained
1 can (4-oz) diced pimientos; drained
1 vegetable cooking spray
1 can (15-oz) pinto beans; heated and drained
1 cup shredded monterey jack cheese
1 medium fresh tomato; peeled, seeded and choppe
1 medium green pepper; chopped
1/4 cup sliced green onions
Cooking Directions:
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.
pasta
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