|
|
THREE CHEESE MACARONI SALAD 1 c. elbow macaroni boiling water 1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained 8 oz. Monterey Jack cheese 1/4 c. grated Parmesan cheese 2 c. (16 oz.) small curd cottage cheese 1/2 tsp. dried basil leaves, crumbled 1/4 tsp. dried oregano leaves, crumbled 1/4 tsp. dried tarragon leaves, crumbled 1/4 tsp. pepper 1/4 tsp. salt or to taste 1 large tomato, peeled and sliced chopped fresh parsley (optional) Heat oven to 400 degrees. Cook macaroni in boiling water 10 minutes or until tender. Drain; spread evenly in shallow 2-quart baking dish. Distribute mixed vegetables over macaro- ni. Dice half the Jack cheese. Mix with Parmesan and cottage cheeses, basil, oregano, tarragon, pepper and salt. Spoon over vegetable layer. Arrange tomato slices down center of baking dish. Cut remaining Jack cheese in finger-size strips and arrange, spoke fashion on dish. Bake 20 minutes or until hot and bubbly. Sprinkle with chopped parsley. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |