1 package (7-oz) Creamettes elbow macaroni
1 Egg
1/2 cup Skim milk
1/4 tsp Ground cumin
1 can (4-oz) chopped green chilies, drained
1 can (4-oz) diced pimientos, drained
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 chopped
1 medium Green pepper, chopped
1/4 cup Sliced green onions
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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.
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