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Barbecue Bean Casserole
Brown 1 pound ground beef and 1 diced onion. Drain.
Add 3 cans of white lima beans with juice, salt and pepper.
Add: 2 tbs brown sugar
2 tbs white vinegar
2 tsp worchestshire sauce
2 tsp prepared mustard (may use regular)
Add 1 cup ketchup
Mix and put in casserole dish. Bake at 350 for 1 hour.

Church Supper Casserole

2 lbs of ground beef
1 large can of green beans
1 large can of corn
2 or 3 onions diced
2 or 3 bell peppers
(may also add stewed tomatoes/mushrooms)
Saute onion, pepper, garlic until clear in butter or margarine
Mix sauteed vegatables with ground beef and press into a casserole dish.
Pour green beans on top and add corn on top of that. Salt and pepper to taste.
Bake until ground beef is done. I will look like leftovers, but is very tasty and good for a group dinner.

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Cheddar Beef and Noodle Casserole
1 pkg (8oz) noodles, cooked & drained
1 1/2 pounds ground beef, lean
1 medium onion, chopped
1 jar (15oz) spaghetti sauce
1 can Cheddar cheese soup, (10 3/4 oz)
1 can tomato sauce, (8 oz)
1 can or jar sliced mushrooms, (4 oz)
1/4 teaspoon garlic powder
pepper, to taste
2 cups shredded Cheddar cheese
In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake at 350 degrees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, and bake just until cheese is melted.
Serves 8.

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Baked Carrot and Apple Casserole
6 Granny Smith Apples peeled, cored and thinly sliced
2 cups of cooked sliced carrots (better if undercooked-still a bit hard)
1/3 cup brown sugar
2 T Flour
3/4 cup Orange juice or Apple Juice
Place half of the apples in a 2 quart casserole dish then layer half of the carrots. Mix brown sugar and flour togetherand spread half of this over the carrots and apples. Repeat with remaining apples, carrots and sugar/flour mixture. Pour over this the Juice.
Bake uncovered 350° for 45 minutes.  Stir once or twice during cooking.
PS I add about 1/2 cup white raisins inbetween the layers.

Creamy Mashed Potato Casserole
These creamy potatoes are absolutely delicious.
Prep: 10 min Cook: 1 hour 20 min
6 potatoes, cubed and cooked until fork tender 1/4 cup milk
1 package (8 ounces) regular or lowfat cream cheese 1 cup regular or lowfat sour cream
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon McCormick® California Style Blend Wet Crushed Garlic* 1/2 cup shredded Cheddar cheese
1. Place all ingredients, except cheese, in a large mixing bowl. With an electric mixer, blend ingredients until smooth on medium-high speed.
2. Spoon mixture into a lightly greased 12 x 8-inch casserole dish. Cover and bake in a 325°F oven for 30-40 minutes. Remove from oven.
3. Uncover, sprinkle with cheese. Bake additional 5-10 minutes or until cheese is melted.
*1/4 teaspoon McCormick® Garlic Powder can be substituted.
Makes 8 servings

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Noodles & Ham
3 Tbsp. butter
2 Tbsp. flour
1 cup light cream (milk works too)
1 cup shredded cheese
1 Tbsp. horseradish
1 cup frozen peas (ice rinsed off)
2 cups diced cooked ham
1-1/2 cups cooked noodles
1/4 cup dry bread crumbs
Melt butter. Blend four into butter. Add cream and stir until a smooth, thick sauce forms. Add cheese; stir until melted and smooth. Add all but bread crumbs and mix just until well coated. Pour into well greased 1 quart casserole dish. Top with bread crums and dot with butter. Bake at 350 for 30 minutes or until thoroughly heated. Yields 4 servings.

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This is my variation on traditional enchiladas - its faster because you don't have to preheat the tortillas or roll them.
1 pkg. tortillas (flour or corn, your choice)
2 or 3 lbs. ground beef (or chopped cooked chicken)
1 onion finely chopped
2 env. taco seasoning
2 or 3 cans enchilada sauce (I use 1 can green, 2 traditional)
2 or 3 cups of your favorite shredded cheese - a cheddar/jack blend, Mexican blend or mozarella
Brown ground beef and onions, drain. Follow instructions on the taco seasoning package to flavor the meat. Spray a 9x13 in baking pan with Pam. Using your pizza cutter, cut the tortillas into wedges ( you can cut the entire stack at once). Spread about 1/2 cup enchillada sauce on the bottom of the pan, then line with a portion of tortilla wedges, top with meat mixture, sauce and cheese. Repeat layering, ending with a cheese topping. Bake at 375 degrees approx. 25 min. until casserole is bubbling all around the edges.
Serve with sour cream and salsa.

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Chicken Stroganoff

6 frozen boneless skinless chicken breasts
1 can reduced fat cream of mushroom soup
1 16 oz fat free sour cream
1 envelope dry onion soup mix
Put frozen chicken breasts in bottom of crock pot. Mix together soup, sour cream and onion soup mix and pour over chicken. Cook in CROCKPOT on low for 7 hours.
6 servings at 4 points per serving
Serve over egg noodles or rice. Make sure to add the additional points for the noodles.

Chicken Hotdish
1 whole chicken boiled and cut up - save juice from boiling
1 1/2 cups juice from above - may substitute chicken broth
1 can of each of the following
cream of mushroom soup
cream of chicken soup
cream of celery soup
4 cups (seasoned) dry stuffing
4 eggs (beaten)
Combine all of the above - Bake at 350 degrees for 1 hour.

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Chile Rice Casserole
2 1/2 cups , water
1 cup Raw rice
2 cups Sour cream
Salt to taste
1/2 pound Monterey Jack cheese, grated
7 ounces Green chiles, diced
3 tablespoons Butter or margarine
1/4 cup Parmesan cheese, freshly grated
In a medium-sized saucepan, bring the water to a boil. Add the rice, cover pan, and simmer over low heat until the liquid is absorbed, approximately 20-25 minutes. Let the rice cool. Mix the cooked rice with the sour cream and salt. In the bottom of a greased 1-1/2 qt casserole, spread half the rice mixture. Sprinkle the grated Jack cheese and chiles on top and then add the rest of the rice. Dot with butter and sprinkle with the Parmesan. Bake uncovered in a preheated 350 degree oven for 30 minutes.
Serves 8.

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Company Vegetable Casserole
2 cups green beans
2 cups whole kernel corn
1 can, 10 3/4oz, condensed cream of celery soup, undiluted
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup saltine or Ritz crumbs
1/4 cup sliced almonds, toasted
In a bowl combine beans, corn, soup, sour cream. chesse, & onion. Pour into an ungreased 2 qt. baking dish. Combine butter, crumbs , & almonds; sprinkle over vegetables. Bake, uncovered, at 350 for 35-40 minutes or 'til bubbly. Serves 6-8

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Corn Casserole
2 cans creamed-style corn
1 cup Cheddar cheese, grated
1 package dry cornbread mix
1/3 cup oil
1 (4 ounce) can chopped green chiles
1/4 cup onion, finely chopped
1/2 teaspoon garlic salt (Lawry's is best)
2 eggs beaten
Mix all together, corn, cheese, cornbread mix, oil, green chiles, onion and garlic salt. Add beaten eggs. Spray casserole with Pam. Bake at 350 deg. for 45 minutes or until firm.

Spectacular Squash
1 (8 ounce) package Pepperidge Farm herb (or cornbread stuffing mix)
1/2 stick butter, melted
2 pounds yellow crookneck squash (about 6 cups when sliced)
1/2 large onion, sliced
1 can cream of chicken soup
1 cup sour cream
1 cup carrot, grated
salt and pepper to taste
Combine stuffing mix with melted butter. Press 1/2 of mixture into 8 x 12 inch or 3 qt. casserole sprayed with Pam. Lightly steam squash and onion until tender; drain thoroughly. Combine soup, sour cream and carrot. Fold in squash and onion; add salt and pepper to taste. Spoon mixture over stuffing mix. Top with remaining stuffing mix. Bake, uncovered at 350 deg. until stuffing mix begins to brown and casserole bubbles around edge, about 30 minutes. Yield: 6 to 10 servings

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Jalapeno Casserole
1 can 7 oz  chopped jalapeno peppers, drained (you can substitute green chiles if you don't have a cast iron tummy!)
3 cups Shredded Monterey Jack cheese and/or cheddar cheese
2 Tomatoes, peeled & sliced
4 large eggs (*to make it healthier, substitute 2 whole eggs + 4 whites)
1 1/2 c evaporated milk (*can use evaporated skim milk)
1/4 c Flour
1t Salt
Sliced avocado and sour cream for garnish
Preheat oven to 350F. Lightly butter an 11x7 glass baking dish
Arrange the chilies on the bottom of the casserole.Top with an even layer of the cheese and then the tomato slices.
In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish.
Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

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Scalloped Potatoes

4 med potatoes, peeled and sliced 1/4" thick
Freshly ground pepper
3 tablespoons flour
4 tablespoons butter (I use less)
About 1 1/2 cups milk (I've used part low fat milk)
Preheat oven to 350F. Butter a 1 1/2 qt casserole. Cover the bottom of the casserole with a single layer of potatoes. Sprinkle with salt, pepper, flour and a few dots of buttter. Repeat until all of the potato slices are used. Pour milk over the potato slices until the top is almost covered. Dot with the remaining butter. Bake for 1 hour or until the potatoes are soft. Serves 4

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Escargots Bourguignonne
2 pounds butter
8 cloves fresh garlic, chopped fine
48 snails, with shells
2 tablespoons fresh parsley, chopped
3 ounces chicken broth
1/4 cup Madeira
1/2 teaspoon salt
Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter. Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve

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Chicken and Broccoli Casserole
Parboil 5 chicken breasts and cut up into chunks. Grease 2 casseroles and put a layer of thawed frozen chopped broccoli in each one. (1 package).
Layer the chicken over the broccoli.
In a bowl, mix up 2 cans cream of chicken soup, 1/2 cup Miracle Whip, 2 Tbsp. lemon juice, 1 Tbsp (or more) of curry powder and salt and pepper.
Pour over chicken, spreading it out.
Chop up a couple slices of bread into cubes, and sprinkle over the top. Grate 1 cup of sharp cheddar cheese, and sprinkle over bread cubes.
Bake uncovered; 40 minutes at 350 degrees. (For small families, recipe can be cut in half!)

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Cut up chicken from one whole chicken
2 cans cream of chicken soup
2 cans whole green beans
Mix and place chicken mixture in a 9 x 13 casserole.
Top with chicken flavored stove top stuffing made with
1 2/3 cups hot water
1/4 cup oleo
Let sit until liquid is absorbed.
Spread over the bottom layer.
Bake at 350 for 45 to 60 minutes

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Hamburger Potatoe Pie
1 lb. hamburger
1/2 cut onion (or to taste)
1/4 cup diced green pepper
1/2 teaspoon salt
1 pkg (14-17oz.) of french cut green beans (can be canned)
1 can tomato soup
1/2 cup grated cheese
Mashed potatoes already made up, either instant or real (as much as you want)
Brown hamburger, onion, green pepper with salt. Combine the burger mix with green beans and soup. Place in a 2 quart casserole dish. Spread mashed potatoes in mounds around the edge of the mixture and top with grated cheese.
Bake at 350 degrees for 25 minutes.

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Cheesy Sausage-Potato Casserole
12 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed
1-1/2 cups shredded Colby-Monterey Jack cheese
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
You can put this all-together the night before & keep it in the fridge & bake in the morning!
1. In a large skillet, cook sausage and onion until thoroughly cooked. Drain.
2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese.
3. In a bowl, combine eggs, milk and pepper; pour over cheese.
4. Bake, covered, in a 350 º oven for 50 to 55 minutes or until a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.
5. Cut into squares. Pass the salsa. Makes 6 servings.

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Hash Brown Potato Casserole

2 cups shredded American or cheddar cheese
1 10 3/4 ounce can of cream of chicken soup
1 cup sour cream
1 cup finely chopped onion
1/4 cup butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 32 ounce package frozen loose-pack hash brown potatoes, thawed
1 cup corn flakes, crushed
1 Tbsp butter, melted
In a large mixing bowl combine the shredded cheese, chicken soup, sour cream, onion, 1/4 cup butter, salt & pepper. Mix well. Fold in thawed hash browns. Turn mixture into a greased 9x13 baking dish. Toss together corn flakes and 1 tablespoon of melted butter and sprinkle over top of potato mixture. Bake at 350 degrees for about 1 hour or until casserole is golden brown and potatoes are tender.

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3 Sticks Butter
3 Med. Onions, Chopped
3 Ribs Celery, Chopped
2 Bell Peppers, Chopped
1/4 c. Flour
4 Tblsp. Parsley, Chopped
3 lb Peeled Crawfish Tails
1 Qt. 1/2 & 1/2
1 lb. Velveeta
2 Tbsp. Jalapenos, Chopped
3 Cloves Garlic, Crushed
Salt & Pepper, To Taste
1 lb. Fettucini Noodles
Parmesan Cheese, To Taste
Melt Butter in Lg. Heavy Saucepan.
Add onions, Celery & B. Pepper, Cook 10 min or til Clear.
Add Flour, Blending Well.
Cover & Cook 15 Min, Stirring Often.
Add Cream, Cheese, Jalapenos & Garlic, mixing Well.
Add Salt & Pepper, to Taste.
Cook, Covered, on Low Heat for 20 Min, Stirring Ocassionally.
Prepare Noodles according to Pkg. directions.
Drain & add Sauce, Mixing Thoroughly.
Pour into Buttered Casserole, and Sprinkle with Parmesan.
Bake 350 for 12 Min.
Serves 12
Variation 1 : For the Faint-at-Heart, You may Substitute Shrimp.
Variation 2: You may Substitute :
Low Fat American Cheese for Velveeta
Canned Skimmed Milk {Un-Diluted} for 1/2 & 1/2
Low-Fat Margerine for Butter

2 C. Sliced Potatoes
2 C. Cooked Chicken (Cubed}
10 oz. pkg. Frozen Peas
1/4 C. Butter
1/4 C. Flour
1 C. Chicken Stock
1 C. Milk
1 Teasp. Instant Minced Onion
1/4 Teasp. Dry Mustard
1 Teasp. Salt
1/8 Teasp. Pepper
Dash Of Tobasco Sauce
Make White Sauce and Season.
Layer 1/2 of Potatoes
Frozen Peas
Remainibg Potatoes
Pour White Sauce Over Potates, evenly.
Bake 375 1 Hr., or til Potatoes are Tender.

8 Eggs
2 C. milk
2 c. Grated Cheddar or American Cheese
6 Slices bread, Torn
1 Teasp. Salt
1/4 Teasp. Dry Mustard
1 Lb. Bulk Sausage, Browned and Drained
Place Torn Beard in Bottom of Casserole Dish.
Cover With Sausage.
Mix Remaiing Ingredients.
Pour over Top.
Let Soak Over-Night.
Bake 350 for 45 Min, or till Firm.
Variations :Substitute Low Fat Sausage.
Substitute Your Favorite Seasoned Sausage.
This is Great to do When you have a Houseful of Over-Night Guests and want to have a Leisurely Brunch the Next Day.

1 Lb. Ground Meat
1 Tbsp. Salt
2 Tbsp. Sugar
1 Teasp. Ground Allspice
1/4 Teasp. Black Pepper
1/4 Teasp. Red Pepper
1 Sm. Head of Cabbage, Chopped
Bread Crumbs
Brown Ground Meat with Seasonings & Drain.
Add Cabbage, and Cook app 15 Min.
Place in Casserole Dish.
Top with Bread Crumbs.
Bake app. 30 Min.

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Breakfast Casserole
1 can crescent roll dough
6 eggs
3/4 cup milk
1 lb. cooked crumbled sausage or bacon or diced ham
1 cup mozzarella or cheddar cheese
Spray the bottom and sides of a 13 x 9 baking pan with non-stick cooking spray. Arrange the crescent roll dough in a single layer on bottom of pan. Spread the sausage, bacon or ham on top of the crescent roll dough. Mix together the milk, eggs and cheese and pour over the other layers. Bake at 375 degrees for 15-20 minutes.
Note: For a higher, fluffier casserole increase the number of eggs. Make sure to increase the amount of milk proportionally and allow additional cooking time.
Also great with a layer of frozen hash browns in place of the crescent roll dough!

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Chicken 'N Hash Brown Bake
1 pkg. frozen hashbrowns
1 tsp. salt
1/4 tsp. pepper
4 c. cooked chicken, cooked & diced
1 4oz can sliced mushrooms( drain)
1 c. sour cream
2 c. chicken broth
1 can cream of chicken soup
2 T.chicken bouillon(granular)
2T. chopped onion (more if desired)
2 T. chopped red peppers
1/4 c. sliced almonds (optional)
1 garlic clove, minced
Thaw hash browns. Layer in an ungreased 9x13-in baking dish.
Sprinkle w salt & pepper. Place chicken & mushrooms over the hash browns. Stir together sour cream,broth,soup,bouillon,onion,
red pepper & garlic. Pour over all. Sprinkle with paprika & almonds. Bake uncovered, at 350
for 50-60 mins or until heated through. makes 8 to 10 servings.

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1 C. long grain rice

3/4 C. orange juice
1 envelope dry onion soup mix

1/4 C. Sherry
2 chickens, cut up

1 can cream of mushroom soup
Butter a large baking dish. Spread rice in bottom of dish.
Arrange chicken, skin side up, on rice. Mix together onion soup mix, orange juice, sherry and mushroom soup and pour over chicken and rice. Cover with foil. Bake 2 hrs at 325 degrees. Uncover and bake 15 to 20 minutes, until rice is dry and chicken browned.

6 Cups Boiling Water

1 lb Velvetta cheese
1-1/2 Cups Quick Grits

3 Eggs (beaten)
1-1/2 tsp Salt

1 or 2 cans Chopped Green Chiles
1-1/2 Sticks Margarine
Boil Grits and Salt until thickened, turn heat to low. Add Margarine, Cheese, Eggs and Green Chiles. Stir until Cheese is melted. Pour into sprayed or greased baking dish. Bake at 275 degrees for 1 hour (do not cover).
If not browned (lightly) turn on broiler and watch closely.
May be refrigerated 1 or 2 days. Sprinkle with 3 tbs water and reheat.

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Chicken-Linguine Casserole

1 package (9 oz) refrigerated linguine
2 cups cut-up cooked chicken
1 cup frozen onions, celery, bell pepper and parsley (from a 16 oz frozen package)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup chicken broth
1/2 cup shredded Cheddar cheese (2 oz)
Heat oven to 350°. Grease an 8x8x2” pan. Place uncooked linguine in large colander and rinse with hot water 15 seconds; drain. Mix linguine, chicken, vegetables, soup and broth in pan. Bake uncovered 35 to 40 minutes or until bubbly around the edges. Sprinkle with cheese. Bake until the cheese is melted.

Ham Casserole

1 (12 oz) package noodles
1 cup whole kernel corn, drained
1/2 cup chopped green pepper
1/3 cup milk
1 cup chopped cooked ham
3/4 cup diced cheese
1 can cream of mushroom soup
(optional) dash of onion powder
topped with crushed corn flakes & pats of butter
Cook noodles according to package directions. Combine well with remaining ingredients. Turn into greased baking dish. Bake covered at 375° for 45 minutes.

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Layered Potato and Cheese Casserole
Serves 6
Seek out authentic Italian Fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad.
2 lb baking potatoes, of uniform size
1 tablespoon unsalted butter
1 cup shredded Fontina cheese
2/3 cup grated Parmesan cheese
1 cup light meat stock
Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are sliced, place them in the water. When they have all been sliced, drain well and lay out on a kitchen towel to dry.
Preheat an oven to 300 degrees F. Grease a baking dish about 9 1/2 in in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower. Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until you have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1-1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot directly from the dish.

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Chicken Casserole
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
8 oz. sour cream
Package of Ritz crackers
1 stick of butter
salt and pepper
Cook chicken until tender. Crush half of the Ritz crackers up in the bottom of a casserole pan. Melt half of the butter and pour on the crackers. Blend together. Then break chicken into small pieces. Place on top of crackers. Salt and pepper. Mix together the soup and sour cream. Pour over chicken. Then add some of the broth from the chicken. Melt butter in a dish and add the rest of the crushed crackers. Sprinkle buttered crackers over mixture and bake at 375 for 45 minutes.

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Hash Brown Potatoes
2lb. bag of OreIda hash browns
1/2 cup chopped onions
1/2 cup melted margarine
1 can cream of chicken soup
1 pint sour cream
1 tsp. salt
1/4 tsp. pepper
2 cups sharp cheddar cheese
Mix the above together and spread on a cookie sheet
On top put: 2 cups crushed corn flakes mixed with 1/2 cup margarine
Bake for 45 minutes at 400 degrees

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(Greek macaroni, beef and cheese casserole)
1 1/2 lb. ground beef
1 C. chopped onion
1 clove garlic, crushed
1 16-oz. can tomatoes, cut up
1 6-oz. can tomato paste
1/4 tsp. dried thyme, crushed
1 7-oz. pkg. macaroni (2 C.)
4 slightly beaten egg whites (you'll need the yolks, too)
1/2 C. Cubed Feta or American Cheese
1/2 C. Butter or margarine
1/2 C. All purpose flour
1/2 tsp. ground cinnamon or nutmeg
4 C. Milk
4 slightly beaten egg yolks
1 tsp. salt
In a skillet, cook beef, onion and garlic until meat is browned; drain off excess fat. Add undrained tomatoes, tomato paste, thyme, and salt. Simmer covered for 30 minutes, stirring often.
Meanwhile cook macaroni according to package directions; drain well.
Stir egg whites and cheese into macaroni; stir in meat mixture.
Turn into 9"X13" baking pan which has been sprayed with cooking spray.
In large saucepan, melt butter. Blend in flour, cinnamon or nutmeg and 1 tsp. salt.
Add milk all at once. Cook, stirring constantly, till thickened and bubbly.
Remove from heat. Gradually stir some hot sauce into egg yolks; blend well. Blend yolk mixture into remaining sauce, stirring rapidly.
Pour on top of meat mixture.
Sprinkle lightly with additional cinnamon or nutmeg, if desired.
Bake at 375: until heated through, 35-40 minutes.
Let stand 10 minutes before serving.
Serves 12.