The Healthy Gourmet International Cookbook- Greek Mararoni Bake
I have been seeing tahini as an ingredient in a lot of recipes lately. Today I came across this recipe in The Healthy Gourmet International Cookbook by Barbara Bassett. This is an older healthy cookbook published in 1982 by Bestways Magazine. The recipe seems quite up to date, using ingredients even more commonly used today than in 1982.
Greek Macaroni Bake
"Easy and very tasty"
2 cups uncooked wholegrain macaroni
1 tablespoon tahini
2 eggs, lightly beaten
1/2 teaspoon pepper
1/2 teaspoon nutmeg
8 oz. feta cheese
1. Cook the macaroni in boiling salted water until al dente. Drain. Rinse with cold water to cool. Toss with the remaining ingredients.
2. Heat oven to 375 degrees. Oil a baking dish.
3. Place macaroni mixture in baking dish. Bake 30 minutes or until lightly browned. Serves. 8.
Greek Macaroni Bake
"Easy and very tasty"
2 cups uncooked wholegrain macaroni
1 tablespoon tahini
2 eggs, lightly beaten
1/2 teaspoon pepper
1/2 teaspoon nutmeg
8 oz. feta cheese
1. Cook the macaroni in boiling salted water until al dente. Drain. Rinse with cold water to cool. Toss with the remaining ingredients.
2. Heat oven to 375 degrees. Oil a baking dish.
3. Place macaroni mixture in baking dish. Bake 30 minutes or until lightly browned. Serves. 8.
