Recipe - Macaroni Rellano

1 pack (7oz) Creamettes elbow
macaroni
1 Egg
One half cup Skim milk
One fourth teaspoon Ground cumin
1 cn (4oz) chopped green
chilies; drained
1 cn (4oz) minced pimientos;
drained
Vegetable cooking spray
1 cn (15oz) pinto beans; heated
and drained
1 cup Shredded Monterey Jack
cheese
1 md Fresh tomato; peeled,
seeded and chopped
1 md Green pepper; chopped
One fourth cup Sliced green onions

Prepare Creamette Elbow Macaroni as package directs; drain. In medium
bowl, blend egg, milk and cumin; stir in hot cooked macaroni, chilies and
pimiento. Spray 9inch nonstick skillet with vegetable cooking spray; heat
pan. 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
cutting. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.