---------- Recipe via Meal-Master (tm) v8.02
  Categories: Casseroles, Pasta, Mexican, Microwave
       Yield: 6 servings
       1 lb Ground Pork
       4 oz Can Green Chili Peppers,
            -rinsed, seeded, and chopped
       1 ts Sugar
     1/2 ts Ground Cumin
     1/4 ts Ground Coriander
     1/4 ts Garlic Powder
     3/4 c  Corn Chips, slightly crushed
     1/2 c  Shredded Cheddar Cheese (2
       1    Med. Chopped Onion
            1    7.5  ounce Can
            -Tomatoes, cut up
       6 oz Can Tomato Paste
       1 tb All-Purpose Flour
       2    Beaten Eggs
       3 c  Hot Cooked Spaghetti (6
            -ounces uncooked)
     1/3 c  Grated Parmesan Cheese
       2 tb Butter or margarine
       1 c  Cream-style Cottage Cheese,
   Crumble ground meat into a 2-quart casserole. Add
   Micro-cook, covered, on 100% power for 5 to 6 minutes,
   or till meat is no longer pink, stirring once to break
   up. Drain off fat.
   Stir in UNDRAINED tomatoes, tomato paste, flour, and
   Micro-cook, covered, on 100% power for 7 to 8 minutes
   or till mixture is thickened and bubbly, stirring
   once. Set aside.
   Stir together beaten eggs, hot cooked spaghetti, and
   butter/margarine. Form spaghetti mixture in a “crust”
   in a greased 10-inch pie plate. Cover with clear
   plastic wrap.
   Micro-cook spaghetti crust on 50% power for 5 1/2 to 6
   1/2 minutes or till crust is just set, giving dish a
   half-turn after 3 minutes. Spoon cottage cheese over
   bottom of crust.
   Spread meat mixture atop cottage cheese.
   Micro-cook, uncovered, for 3 to 3 1/2 minutes or till
   hot, giving dish a half-turn after 1 1/2 minutes.
   Sprinkle with topping; let stand 5 minutes. Cut into
   wedges to serve.
   Makes 6 servings
   Source: “BH&G Microwave Recipes Made Easy”, copyright