1 cup uncooked macaroni
4 eggs, separated
1/2 cup diced gluten
1/2 teaspoon salt
1 teaspoon vetsin
1 cup cheese, shredded
1 cup soft bread crumbs
1/2 cup green chopped pepper
6 tablespoons finely cut pimiento
For Sauce:
2 cans cream of mushroom soup or
2 cans corn, cream style
Cook the macaroni. Beat egg yolk, add milk, salt, vetsin, cheese, crumbs, pepper, gluten, pimiento and macaroni. Mix well. Beat egg whites till stiff, fold gently into macaroni mixture. Pour in a well-greased baking dish and bake till knife comes out clean. Heat mushroom or corn--serve hot over Fondue. Garnish with green and red pepper.
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