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| 2 Esslöffel | salt |
| 3 ca. 1 Liter | Water boiling |
| 2 Tasse | Macaroni, elbow(8oz) |
| 1 Dose | Peas, sweet, undrained(17oz) |
| 1/4 Tasse | butter or margarine |
| 1/4 Tasse | flour |
| 1/4 Teelöffel | pepper |
| 1/8 Teelöffel | Mustard dry |
| 2 Tasse | milk |
| 1 Tasse | Ham, cubed cooked(opt, 1lb) |
| 1 1/2 Tasse | Cheddar cheese, sharp, grated |
| 1/2 Tasse | Olives, pimiento-stuffed |
| 2 Esslöffel | Onion chopped |
| 1/4 Tasse | Cheddar cheese, sharp, grated |
| 2 Esslöffel | butter or margarine, melted |
| 2 Esslöffel | breadcrumbs dry |
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1. Add 1 tablespoon salt to rapidly boiling water; gradually add macaroni so water continues to boil. 2. Cook, uncovered, stirring occasionally, until tender; drain in colander and set aside. 3. Drain peas, reserving 1/2 cup liquid. 4. Melt butter over medium heat; stir in flour, pepper, mustard and remaining tablespoon salt. 5. Gradually stir in milk and reserved liquid from peas; cook, stirring constantly, until sauce boils for 1 minute. 6. Combine sauce, peas, ham, cheese, olives and onion with macaroni. 7. Turn mixture into 2 1/2-quart casserole; sprinkle with Cheese Crumb Topping. 8. Bake in preheated 375'F. oven 20 to 25 minutes, or until bubbling hot. *** Cheese Crumb Topping *** Combine all ingredients.
MMMMM
Charrin' off the Ol' Point..from the O :-)
~- EZpoint V2.2
* Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ====
Bbs: Computer Specialties Bbs Date: 08-12-93 (09:05) Number: 62724
Subj: Oriental Popcorn Conf: (149) Cooking
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