Received from: Best Recipes of the Bahamas Cookbook

Serving Size: 4

Category: Pasta

Ingredients:

8 Ounces Elbow Macaroni, Cooked and drained

1 Onion, Chopped

1 Green Pepper, Chopped

¼ Pound Sharp Cheddar Cheese, Grated

1 can Evaporated Milk

2 Eggs, Beaten

Salt and Pepper to Taste

Dash of Paprika

Preparation:

Boil the macaroni until tender; add chopped onions and peppers to the water to soften.  Drain.

Add half of the cheese and stir over low heat until melted. Stir in the milk and eggs.  Add the seasoning.

Put into a well-greased casserole dish or baking pan. Sprinkle remaining cheese evenly over the top.

Bake at 350 degrees for 20 Minutes or until the mixture has set.  Remove and let stand for 10 minutes.

Cut into squares and serve.

NOTES: I'm not crazy about the taste of evaporated milk so I double the recipe and use equal amount of evaporated milk and regular milk.

From the S/Y Moonrise

Ingredients:

¼ cup olive oil

1/3 cup pitted and finely chopped brine-cured black olives

1/3 cup pitted and finely chopped brine-cured green olives

¼ cup finely chopped red onion

1 tablespoon minced drained anchovies

1 tablespoon finely chopped fresh parsley

1 garlic clove, crushed

1 teaspoon finely shredded orange zest

½ teaspoon dried oregano

¼ teaspoon fresh ground pepper

salt

12 ounces spaghetti, bucatini or perciatelli

Preparation:

Combine the oil, olives, red onion, anchovies, parsley, garlic, orange zest, oregano, black pepper and salt to taste.

Cook the spaghetti in plenty of boiling salted water until al dente, or firm to the bite, 7 to 10 minutes. Drain. Toss the spaghetti with the room temperature sauce.

Prep 20 minutes Cook 10 minutes Serves 4

Bucatini – long round thin spaghetti with a pierced hollow down the centre.

Perciatelli – a fatter version of bucatini