8 ozs. elbow macaroni
3/4 lbs. finely chopped cooked ham
1/2 pint sour cream
4 eggs, separated
salt & pepper to taste

"Cook and drain macaroni. Separate eggs. Beat yolks and to them add cream, salt and chopped ham. Add drained macaroni.

Pile into buttered casserole. Whip egg whites stiffly and fold into mixture. Bake 30 minutes in moderate oven. Regulo 5."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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