L'aelplermagronen de suisse centrale

Yield: 4 Servings

Measure Ingredient
11 ounces Whole-grain macaroni or
\N \N Rigatoni
11 ounces Potatoes in small dice
2 larges Onions, cut in thin circles
½ cup Condensed skim milk (or
\N \N Extra-strength reconstituted
\N \N Dried)
5 ounces Grated cheese
\N \N Salt, pepper

1. Cook the macaroni and potatoes in a little salted water until just done (if possible, use soup broth).

2. Soften the onions in your favorite sauteeing liquid.

3. Drain the macaroni mixture and put onto a large platter. Add the milk and cheese, and mix quickly (the heat of the cooked mixture will melt the cheese). Grind some pepper on top, and garnish with the onions.

The [above] recipes are adapted from a flyer which appeared in my mailbox here in Geneva, called "Live Better - the Magazine for the Pleasure of a Healthy Life". The originals are not low fat; I have adapted the ones below to be so, and have translated them from the French (and also into US units). I have made all three, and they are all quite good. (I left the original French titles). Enjoy! Sue Willis, on sabbatical

Posted by "Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420" to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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