Macaroni Mousse Recipe
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Macaroni Mousse
1 1/2 cup Elbow macaroni
2 1/2 cup Scaled milk
1 1/2 cup Soft bread crumbs
5 Eggs, beaten
8 tbsp Melted butter
1 1/2 tbsp Chopped pimiento
1 1/2 tbsp Chopped parsley
1 1/2 To 3 tbs. chopped onion
2 1/4 cup Grated sharp cheddar cheese
Preheat oven to 350øF degrees. Cook macaroni in two quarts boiling,
salted water. Drain. Cover with cold water and drain again. Pour
scalded milk over bread crumbs. Mix eggs, butter, pimiento, parsley,
onion, and cheese. Combine all ingredients and pour into a buttered,
two-quart casserole. Bake for 50 minutes. Remove from oven, let sit
for ten minutes, loosen edges and turn mousse out onto the platter.
Yield: 6 to 8 servings. Planning: can prepare ahead Prep. Time: 30
minutes Baking Time: 50 minutes. Typed in MMFormat by
cjhartlin@msn.com Source: Atlanta Cooknotes |
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