Kloster-Auflauf - Convent Pudding

Recipe taken from the book 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:
1/2 cup macaroni
1 cup milk
1 cup cream
1 cup dried bread crumbs
1 green pepper
1 pimiento
3 eggs
2/3 cup grated parmesan
1/4 cup melted butter
1 tablespoon parsley
1 tablespoon onions


Break 1/2 cup macaroni into small pieces and cook it in salted water until it is just tender. Drain the macaroni and rinse it in cold water. Scald 1 cup each of milk and cream and pour the liquid over 1 cup dried bread crumbs. Reserve one-third of the crumb mixture and combine the rest with the macaroni, 1 green pepper and 1 pimiento, both finely chopped, 3 well-beaten eggs, 2/3 cup grated Parmesan, 1/4 cup melted butter, 1 tablespoon parsley and 1 tablespoon onions and salt to taste. Pour the mixture into a deep ovenproof baking dish and top it with the reserved crumbs. Bake the pudding in a moderate oven (350 F.) for about 1 hour or until it is done. Serve it with tomato sauce and green salad.