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| 1 Packung | (7-oz) Creamettes elbow macaroni |
| 1 | egg |
| 1/2 Tasse | skim milk |
| 1/4 Teelöffel | ground cumin |
| 1 Dose | (4-oz) chopped green chilies; drained |
| 1 Dose | (4-oz) diced pimientos; drained |
| | Vegetable cooking spray |
| 1 Dose | (15-oz) pinto beans; heated and drained |
| 1 Tasse | monterey jack cheese shredded |
| 1 mittel | Fresh tomato; peeled, seeded and chopped |
| 1 mittel | green pepper chopped |
| 1/4 Tasse | green onions sliced |
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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. Downloaded from Glen's Mm
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