| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Pasta, Dessert, Holiday |
6 |
Servings |
INGREDIENTS
| 3 |
c |
(8 oz.) Mostaccioli, uncooked |
| 1 |
ts |
Walnut or vegetable oil |
| 2 |
c |
(1 pt.) sliced fresh strawberries, divided |
| 1/3 |
c |
Toasted MOUNDS Coconut* |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Powdered sugar |
| 2 |
ts |
Kirsch (cherry brandy) (optional) |
| 1/2 |
ts |
Vanilla extract |
|
|
Salad greens |
| 1/2 |
c |
Toasted chopped walnuts* |
INSTRUCTIONS
1. Cook pasta according to package directions; drain. Rinse with cold water
to cool quickly; drain well.
2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups
strawberries and coconut. Set aside.
3. In food processor or blender, process remaining strawberries and
remaining ingredients except greens and walnuts until strawberries are
pureed and mixture is slightly thickened. Serve on greens. Spoon dressing
over top; sprinkle with toasted walnuts. 6 servings (1 cup ea.).
*To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients in
shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until
golden brown.
Recipe may be reprinted courtesy of the Hershey Kitchens. The following are
registered trademarks of Hershey Pasta Group:
submitted by marina
Posted to MC-Recipe Digest V1 #244
Date: Mon, 14 Oct 1996 19:14:26 +0000
From: Marina Cheesman <thecollector@worldnet.att.net> (by way of Marina
<thecollector@worldnet.att.net>)
A Message from our Provider:
“Either Jesus pays or you do”