| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Pasta |
6 |
Servings |
INGREDIENTS
| 5 |
sl |
Bacon; finely chopped |
| 1 |
sm |
Onion; finely chopped |
| 1 |
sm |
Green pepper; finely chopped |
| 1 |
sm |
Red pepper; finely chopped |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Vinegar |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Canola oil |
| 1 |
tb |
Dijon mustard |
| 5 |
c |
Fusilli pasta; uncooked |
| 4 |
|
Eggs; hard boiled,chopped |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
In a med. skillet, cook bacon until crisp. Remove bacon and drain on paper
towel, set aside. Save 1 tablespoon of fat in skillet, saute onion until
tender. Stir in red and green peppers, broth, vinegar, lemon juice, oil and
mustard. Heat through. Cok pasta according to directions, drain and place
in a large bowl. Toss pasta with vegetable mixture. Add bacon, chopped eggs
and parsley and toss gently. Serve warm or at room temperature.
Source Catelli Box
Recipe by: Catelli Box
Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Dec 11, 1997
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