| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Mexican |
Fruits, Mexican, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Tri-color Pasta Spirals; * |
| 6 |
|
Tomatillos; Sm., ** |
| 1/2 |
|
Jalapeno Chile; *** |
| 20 |
oz |
Pineapple Chunks; **** |
| 1 |
tb |
Cilantro; Fresh, Snipped |
| 2 |
tb |
Vegetable Oil |
| 1/2 |
ts |
Lime Peel; Grated |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
* 3 Cups of uncooked pasta should be used. ** Each tomatillo should be
cut into 8 wedges. *** The jalapeno should be seeded and finely chopped.
**** The pineapple chunks should be the ones canned in their own juice.
~-------------------------------------------------------------------------
Cook the pasta as directed on the package and drain. Rinse with cold water
and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the
reserved juice and the remaining ingredients. Pour over the pasta mixture
and toss. Cover and refrigerate until chilled, at least 2 hours.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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