Danish Cheese Roll
|Uncooked elbow macaroni||1 Cup (16 tbs)|
|Ground beef round||1 Pound|
|Bread slices||5 , crusts removed|
|Eggs||3 , separated|
|Milk||3⁄4 Cup (12 tbs)|
|Canned pimiento||1 , minced|
|Butter/Margarine||1 Tablespoon, melted|
|Danish blue cheese||4 Ounce, crumbled|
|Shredded cheddar cheese||1 Cup (16 tbs)|
About 1 1/2 hours before serving: Cook macaroni; drain.
Preheat oven to 350°F.
Mix beef; whole egg; 2 bread slices, crumbled; 1 teaspoon salt; pepper.
Press into bottom of 10-inch fluted pie plate, 1 1/2-inches deep.
In large bowl, beat egg yolks slightly; stir in milk; 3 bread slices, crumbled; pimiento; 1/2 teaspoon salt; melted butter; cheeses and macaroni.
Beat egg whites stiff; fold in.
Pour mixture onto meat in pie plate.
Bake 50 to 60 minutes or until top is lightly browned.