Ingredients
1 cup elbow macaroni
1 1/2 tablespoon onion, grated
1 cup carrot, cooked and diced
1/16 teaspoon pepper
2 eggs, beaten
2/3 cup green pepper, chopped
2 cups chicken, cooked and diced
1/4 teaspoon paprika
1 1/2 teaspoon salt
1 1/2 cups milk
Directions
Cook macaroni in boiling, salted water until tender; drain.
Combine onion, carrot, chicken, green pepper, paprika, salt and pepper; add to macaroni and place in a well oiled casserole.
Mix eggs and milk, pour over macaroni, and set casserole in a pan of hot water.
Bake in a moderate oven (350 degrees F.) about 1 hour, or until firm.
Serves 4.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image -- Edouard Manet: Au cafe, 1878. |
