| 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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