Recipe - Macaroni Mousse

1 One half cup Elbow macaroni
2 One half cup Scaled milk
1 One half cup Soft bread crumbs
5 Eggs, beaten
8 tablespoon Melted butter
1 One half tablespoon Chopped pimiento
1 One half tablespoon Chopped parsley
1 One half To 3 tbs. chopped onion
2 One fourth 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, twoquart 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

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Jun 1, 1998