Recipe - Mexicali Pasta Pie

1 pound Ground Pork
4 ounce Can Green Chili Peppers,
rinsed, seeded, and chopped
1 teaspoon Sugar
One half teaspoon Ground Cumin
One fourth teaspoon Ground Coriander
One fourth teaspoon Garlic Powder
Three fourths cup Corn Chips, slightly crushed
(optional)
One half cup Shredded Cheddar Cheese (2
ounces)
1 Med. Chopped Onion
1 7.5 ounce Can
Tomatoes, cut up
6 ounce Can Tomato Paste
1 tablespoon AllPurpose Flour
2 Beaten Eggs
3 cup Hot Cooked Spaghetti (6
ounces uncooked)
1/3 cup Grated Parmesan Cheese
2 tablespoon Butter or margarine
1 cup Creamstyle Cottage Cheese,
drained

Crumble ground meat into a 2quart casserole. Add onion.

Microcook, covered, on 100% power for 5 to 6 minutes, or till meat is no
longer pink, stirring once to break up. Drain off fat.

Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.

Microcook, covered, on 100% power for 7 to 8 minutes or till mixture is
thickened and bubbly, stirring once. Set aside.

Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form
spaghetti mixture in a "crust" in a greased 10inch pie plate. Cover with
clear plastic wrap.

Microcook spaghetti crust on 50% power for 5 One half to 6 One half minutes or till
crust is just set, giving dish a halfturn after 3 minutes. Spoon cottage
cheese over bottom of crust.

Spread meat mixture atop cottage cheese.

Microcook, uncovered, for 3 to 3 One half minutes or till hot, giving dish a
halfturn after 1 One half minutes.

Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.

Makes 6 servings

Source: "BH&G Microwave Recipes Made Easy", copyright 1982

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini