| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Pasta, Appetizers |
6 |
servings |
INGREDIENTS
| 1/2 |
|
Recipe poppy seed pasta or |
| 6 |
oz |
Uncooked vermicelli |
| 4 |
sl |
Bacon; cut into 1-inch |
|
|
Pieces |
| 1 |
c |
Frozen french-style green beans |
| 3 |
|
Green onions; (with tops) |
|
|
Thinly sliced |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Cook pasta as directed in recipe or on package; drain. Cook bacon in
10-inch skillet until crisp. Remove bacon with slotted spoon and
reserve 2 tablespoons fat in skillet. Cook beans and onions in fat 1
to 2 minutes or until beans are crisp-tender. Toss with hot pasta,
bacon and pepper.
Recipe by: Betty Crocker's Cookbook
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: there is no substitute”