| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (12 ounce) uncooked corkscrew pasta |
| 1 | cn | (14-1/2 ounce) tomatoes diced/onions and garlic undrained |
| Milk | ||
| 2 | tb | Butter or margarine |
| 3 | tb | All-purpose flour |
| 1 | ts | Basil; crushed |
| 2 | c | Shredded sharp Cheddar cheese |
| 1 1/2 | c | Fully cooked diced ham |
| Chopped parsley optional |
INSTRUCTIONS
Cook pasta according to package directions; drain. Meanwhile, drain tomatoes reserving liquid; add milk to measure 2 cups.Melt butter in large saucepan over low heat; stir in flour and basil. Cook over medium heat 3 minutes stirring constantly. Stir in reserved liquid; cook until thickened, about 3 minutes, stirring constantly. Stir in tomatoes, cheese, ham and pasta; garnish with chopped parsley, if desired. Makes 4 servings. Posted to recipelu-digest by Alice Poe <afpoe@swbell.net> on Mar 24, 1998
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