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CATEGORY CUISINE TAG YIELD
Grains, Dairy Jewish 1 Servings

INGREDIENTS

12 oz Penne pasta
2 T Olive oil
1 Whole shallot, thinly sliced
4 Whole Roma tomatoes, seeded
and chopped
2/3 c Whipping cream
1 pn Ground nutmeg
2 T Fresh dill, chopped ***OR***
1/2 t Dried dill weed
1/3 c Vodka
6 oz Smoked salmon, cut into
strips
White pepper
Sprig fresh dill

INSTRUCTIONS

1997    
Cook pasta and drain well.  Heaqt oil in a wide frying pan over
medium-low heat. Add shallot and  cook, stirring often, until soft but
not brown (about 3 minutes).  Stir in chopped tomatoes, cover and
simmer for 5 minutes. Add cream,  nutmeg, choped dill and vodka.
Increase heat to high and bring to a  full boil. Boil for 1 minute.
Add pasta to sauce and mix lightly using 2 spoons, until pasta is well
coated. Remove from heat, add salmon and mix lightly.  Season to taste
with white pepper and garnish with dill springs.  Posted to JEWISH-FOOD
digest V97 #310 by BNLImp@aol.com on Nov 27,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2677
Calories From Fat: 828
Total Fat: 93.9g
Cholesterol: 256.5mg
Sodium: 3525.1mg
Potassium: 1964.2mg
Carbohydrates: 324.3g
Fiber: 25.9g
Sugar: 31.4g
Protein: 88.2g


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