MACARONI BAKE
Serves: 4
Ingredients
4 oz leeks, thinly sliced
2/3 cup macaroni
2 red onions, finely sliced
1 red pepper, finely chopped
3 teaspoons olive oil
5 oz carton natural yogurt
5 oz light cream cheese
14 oz can chopped tomatoes, drained salt and freshly ground black pepper 2 oz cheddar cheese,
grated
Method
Preheat the oven to 350 F. Cook the macaroni in a large pan of boiling salted water for 10 to12
minutes. Drain and mix the onions and pepper together. Heat the oil in a large frying pan and fry
for 3 to 4 minutes until softened. In a bowl, mix the yogurt, cream cheese, tomatoes and
seasoning, mix in the macaroni and the vegetables. Put them into a suitable dish and sprinkle with
grate cheese. Bake for 20 to 30 minutes until golden.
SAUSAGE STUFFED MUSHROOMS
Ingredients
15 medium white mushrooms
4 oz Italian style sausage
Method
Remove the stem from the mushrooms and press equal amounts of the sausage into each
mushroom cap. Place in a pie plate and cook on high rack on high setting for 10 minutes
CREAMY EGGS
Ingredients
1 tablespoon butter
2 large eggs
shredded cheese of choice
2 tablespoons heavy cream
salt and pepper to taste
2 tablespoons chopped parsley
Method
Butter the inside of a glass or aluminum custard cup or ceramic ramekin. Crack the eggs into
the cup and add the other ingredients. Place on the low rack and cook on high setting for 10
minutes.
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