Greek lamb saute with mostaccoli
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Creamette Mostaccioli; uncooked |
| 1 | tablespoon | Olive or vegetable oil |
| 1 | medium | Green pepper; chopped |
| 1 | medium | Onion; chopped |
| 1 | medium | Eggplant; peeled, seeded and cut into 1-inch cubes |
| 2 | Cloves garlic; minced | |
| ½ | pounds | Lean boneless lamb; cut into 3/4-inch cubes |
| 2 | Fresh tomatoes; peeled, seeded and chopped | |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Grated Parmesan cheese |
Directions
Prepare Creamette Mostaccioli as package directs; drain. In large skillet, heat oil; add green pepper, onion, eggplant and garlic. Cook and stir until tendercrisp. Add lamb; cook until tender. Stir in tomatoes and nutmeg; heat through. Toss meat mixture with hot cooked mostaccioli and Parmesan cheese. Serve immediately. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .