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Ingredients:
1 lb ground pork
4 oz can green chili peppers, rinsed, se, eded, and chopp
1 tsp sugar
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp garlic powder
3/4 cup corn chips, slightly crushed (optio, nal)
1/2 cup shredded cheddar cheese (2 ounces)
1 med. chopped onion
1 1 7.5 ounce can tomatoes, cut u, p
6 oz can tomato paste
1 tbsp all-purpose flour
2 beaten eggs
3 cup hot cooked spaghetti (6 ounces unco, oked)
1/3 cup grated parmesan cheese
2 tbsp butter or margarine
1 cup cream-style cottage cheese, drained
Instructions:
Crumble ground meat into a 2-quart casserole. Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat
is no longer pink, stirring once to break up. Drain off fat.
Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture
is thickened and bubbly, stirring once. Set aside.
Stir together beaten eggs, hot cooked spaghetti, and
butter/margarine. Form spaghetti mixture in a "crust" in a greased
10-inch pie plate. Cover with clear plastic wrap.
Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or
till crust is just set, giving dish a half-turn after 3 minutes.
Spoon cottage cheese over bottom of crust.
Spread meat mixture atop cottage cheese.
Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving
dish a half-turn after 1 1/2 minutes.
Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
Makes 6 servings
Source: "BH&G Microwave Recipes Made Easy", copyright 1982
Servings: 6
Other things are just food. But chocolate's chocolate. Patrick Skene Catling
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