Macaroni Republic
(YIELD: 25)
1-1/4 gal. water
2-1/4 t, salt
1/4 tsp, salad oil
1-1/8 qt. macaroni
12 eggs
3/4 c. butter, melted
1 pt milk, nonfat, dry
1-1/2 qt. bread cubes. fresh
1/2 tsp. pepper
1/2 tsp. celery salt
1/2 tsp. dry mustard
1 c. pimiento, chopped
1 qt. sharp cheddar cheese, shredded
procedure:
1. bring salted water to a boil, add oil and macaroni; cook until tender; drain with cold water.
2. beat eggs at low speed until well blended. add water, butter, and milk; beat,
3. add and blend at low speed: bread cubes, pepper, celery salt, dry mustard and pimientos..
4. mix sharp cheddar cheese in at low speed, add drained and cooked macaroni.
5. turn into greased counter pans (13″x21″x2-l/4″). garnish
with sprinkle of paprika.
6. bake at 350 f, for 45 minutes or until set,
**note: 3-3/4 lbs, of slightly cooked,- diced potatoes or 1/2 gal. of cooked rice may be used instead or macaroni.
Source: KJFSC