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Prepare Creamette Elbow Macaroni as package directs; drain. In medium bowl, blend egg, milk and cumin; stir in hot cooked macaroni, chilies and pimiento. Spray 9-inch non-stick skillet with vegetable cooking spray; heat pan. Add macaroni mixture. Cover; cook over low heat until mixture is set, about 15 minutes. Loosen edge with rubber spatula and invert onto warm platter. Top with remaining ingredients. Let stand 5 minutes before cutting. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 27.1mg||8 %|
|Sodium 25.2mg||1 %|
|Potassium 64.1mg||2 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 1.9g||3 %|
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Calories per serving: 21
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