| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 6 | Servings | |
INGREDIENTS
| 2 | c | Cooked and chilled small pasta shells |
| 2 | c | Broccoli flowerettes, blanched |
| 1 | Carrot, sliced, blanched | |
| 1/4 | lb | Snow peas, washed, trimmed, cut in half lengthwise |
| 1/2 | c | Red bell peppers, julienned |
| 6 | Peeled, sectioned Florida oranges | |
| 4 | ts | Vinegar |
| 1 | tb | Prepared mustard |
| 1 | Egg yolk | |
| 1/2 | ts | Dried dill weed |
| 1 | Minced small garlic clove | |
| 1/8 | ts | Salt |
| 1/8 | ts | Hot pepper sauce |
| 1/3 | c | Olive oil |
INSTRUCTIONS
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder. Stir in nuts. Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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