¾ cup grated cheddar cheese
1 7-oz. can crabmeat, flaked
1 cup cooked peas
½ cup pimiento strips
⅔ cup SALTINE CRACKER crumbs
3 tablespoons butter
Cook macaroni in salted water (do not overcook). Drain and set aside. Saute onion and green pepper in vegetable oil until clear; lift out and add to macaroni. Using remaining oil make white sauce; add lemon juice, seasoning and cheese. Stir until cheese melts. Combine sauce, crabmeat, vegetables and macaroni. Pour into greased 2 qt. glass baking dish. Saute SALTINE CRACKER crumbs in butter and spread over mixture. Bake 24 minutes at 350° F.
BROILED LAMB ROLL
(Yield: 6 servings)
1½ pounds ground lamb shoulder
1 teaspoon salt