Title: Greek Lamb Saute with Mostaccoli
Categories: Meat
Yield: 8 Servings

1/2 lb Creamette Mostaccioli;
-uncooked
1 tb Olive or vegetable oil
1 md Green pepper; chopped
1 md Onion; chopped
1 md Eggplant; peeled,
-seeded and cut into 1-inch
-cubes
2 Cloves garlic; minced
1/2 lb Lean boneless lamb; cut into
-3/4-inch cubes
2 Fresh tomatoes; peeled,
-seeded and chopped
1/4 ts Ground nutmeg
1/4 c Grated Parmesan cheese

Prepare Creamette Mostaccioli as package directs; drain. In large skillet,
heat oil; add green pepper, onion, eggplant and garlic. Cook and stir
until tendercrisp. Add lamb; cook until tender. Stir in tomatoes and
nutmeg; heat through. Toss meat mixture with hot cooked mostaccioli and
Parmesan cheese. Serve immediately. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.