Place a large pot with 3-4 quarts water to boil. When water boils, add macaroni and boil 10 minutes. Meanwhile spray a 10-inch non-stick skillet with vegetable oil spray and saute onions and green pepper for 5 minutes. Combine ricotta and half the cheddar cheese. Add hot pepper sauce and mix in onions and green pepper. Drain macaroni and add to cheese mixture. Add salt and pepper to taste. Return to skillet and sprinkle with remaining Cheddar cheese evenly over top. Cover with lid and let set on medium heat 10 minutes. Nutritional info: 331 cal; 21g pro, 38g carb, 11g fat (28%) Exchanges: .7 veg, 2.1 bread, 2.1 meat, 1.3 fat Source: Miami Herald, 3/7/96 format: Lisa Crawford, 6/22/96 Date: 23 Jun 96 00:25:26 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 101 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 29.8mg||9 %|
|Sodium 218.3mg||8 %|
|Potassium 174.7mg||5 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 31.6g|
|Protein 12.9g||18 %|
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Calories per serving: 288
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