Macaroni Salad

INGREDIENTS:

1 pk (7-oz) Creamettes elbow
-macaroni
1 Egg
1/2 c Skim milk
1/4 ts Ground cumin
1 cn (4-oz) chopped green
-chilies; drained
1 cn (4-oz) diced pimientos;
-drained
Vegetable cooking spray
1 cn (15-oz) pinto beans; heated
-and drained
1 c Shredded Monterey Jack
-cheese
1 md Fresh tomato; peeled,
-seeded and chopped
1 md Green pepper; chopped
1/4 c Sliced green onions

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.

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN