Recipe - Laelplermagronen De Suisse Centrale

11 ounce Wholegrain macaroni or
Rigatoni
11 ounce Potatoes in small dice
2 lg Onions, cut in thin circles
One half cup Condensed skim milk (or
Extrastrength reconstituted
Dried)
5 ounce Grated cheese
Salt, pepper

1. Cook the macaroni and potatoes in a little salted water until just done
(if possible, use soup broth).

2. Soften the onions in your favorite sauteeing liquid.

3. Drain the macaroni mixture and put onto a large platter. Add the milk
and cheese, and mix quickly (the heat of the cooked mixture will melt the
cheese). Grind some pepper on top, and garnish with the onions.

The [above] recipes are adapted from a flyer which appeared in my mailbox
here in Geneva, called "Live Better the Magazine for the Pleasure of a
Healthy Life". The originals are not low fat; I have adapted the ones below
to be so, and have translated them from the French (and also into US
units). I have made all three, and they are all quite good. (I left the
original French titles). Enjoy!

Sue Willis, on sabbatical

Posted by "Sue Willis, NIU 8157530667, CERN 41227675420" to the
Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip