Page 232 - Harrington Family Recipes

Macaroni Relleno

Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package elbow macaroni -- (7 ounce)
1 egg
1/2 cup skim milk
1/4 teaspoon ground cumin
1 can green chiles -- (4 ounce) drained
1 can pimientos -- (4 ounce) drained
1 can pinto beans -- (15 ounce) heated and drained
2 c shredded Monterey Jack Cheese -- (8 ounces)
1 medium tomato -- chopped
1 medium bell pepper
1/4 cup sliced green onions

Prepare macaroni according to package directions:drain. In medium bowl,
blend egg, milk, and cumin; stir in hot cooked macaroni, chilies and
pimento. Spray 9 inch nonstick skillet with nonstick cooking spray heat
skillet. 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 serving.

Source: "Bon Appétit"

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Per Serving (excluding unknown items): 240 Calories; 10g Fat (36.0%
calories from fat); 15g Protein; 24g Carbohydrate; 7g Dietary Fiber; 52mg
Cholesterol; 174mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

NOTES : Made this on 1/27/02 while Les watched the football
playoff games. It was real good. Original called for 1 c
cheese, I used about 1-1/2 c, but Les said it could use
some more. Substituted Emerl's Southwest Essence for the
cumin. Also served salsa and guacamole with it.

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