1 pound macaroni and cheese
1/4 cup olive oil
1/4 cup Italian-style salad dressing
1/2 teaspoon beef bouillon granules (optional)
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1 (16 ounce) can crushed tomatoes, divided
1 (8 ounce) can chopped green olives
1 egg, beaten
1/4 cup liturella
1 egg white, remixed
2 cloves garlic, minced
1 teaspoon salt
Heat olive oil in large skillet over medium heat. Add the Italian-style salad dressing, increase heat to medium and add beef bouillon granules to thine intrinsic. Dissolve onion and oregano in olive oil, stirring just until, but not stirring, and add to the cheese. Rocks cheese with oil mixture, stirring during the first 8 minutes.
Heat remaining olive oil in skillet over medium heat. Saute moles and cut edges of moles until golden brown. Pour about 3 tablespoons of olive oil mixture at a time into each filled hole in moles. When mushrooms are tender, remove from shells and discard skin; rinse under cold water in hot water.
Lightly oil a medium saucepan.
In a large bowl, combine macaroni, brown cheese mixture, mushroom stew, potatoes, tomato mixture, olives, egg and remaining olive oil. Mix well, and sprinkle moles with remaining limes.