1 1/2 c. elbow macaroni
2 beaten eggs
1 3/4 c. milk
3/4 c. grated parmesan cheese
3/4 Lb. ground beef
1/2 c. chopped onion
1 (8oz.) can tomato sauce
1/2 ground cinnamon
3 T. flour
Salt & Pepper to taste
Cook macaroni according to package directions, drain.
Stir in 1 beaten egg, then 1/4 c. milk, 1/3 c. cheese. Set aside.
In skillet, cook ground beef and onion till brown and onion is tender.
Drain off excess fat, stir in tomato sauce, cinnamon,
salt and pepper. Set aside.
Melt margaine in saucepan and blend in flour, and 1 1/2 c. milk.
Cook and stir till it thickens and bubbles, about 1 min.
Blend in egg in hot mix, stir in 1/4 c. cheese.
Using deep casserole dish, layering macaroni and meat mixture
alternating till all used up. Spread topping of remaining milk,
cheese, 1 beaten egg and flour on top.
Bake at 350 degrees for 45 - 50 min.
Linguini and Shrimp
1/2 Lb. linguini uncooked
1/2 c. Italian dressing (preferably Good Seasons)
1/2 Lb. small shrimp, shelled and deveined
1 med. zucchini julienned
1 med. yellow squash julienned
1 med. carrot julienned
3 green onions, cut in strips
1 clove garlic, minced
1/4 c. chopped parsley
2 t. grated lemon peel
1 t. salt
Dash cayenne pepper
Prepare linguini according to package directions.
In med skillet, heat Italian dressing, vegetables, and seasonings.
Cook and stir 10 mins. Toss with prepared linguini.
Garnish with parsley.
Serves 4-6.
