| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Dry fusilli past |
| 3 1/2 | c | Fresh or frozen mixed vegetables (broccoli, cauliflower and carrot blend) |
| 1 | cn | (385 mL) Carnation Evaporated Milk |
| 1 | c | Shredded old Cheddar cheese |
| 1/2 | c | Grated Parmesan cheese |
| 4 | Thin slices ham, cut into strips | |
| Salt and pepper | ||
| 1/4 | c | Herbed crouton, crushed (optional) |
INSTRUCTIONS
In large saucepan of boiling water, cook pasta 10 minutes. Add vegetables and cook 5 minutes. Drain. Return pasta and veg. to pot. cover med. high heat, gently stir in e. milk. Cheddar, Parmesan and ham. Cook and stir until cheese melts and sauce thickens. Season with salt and pepper. Top each serving with crushed croutons if desired. Makes 4 servings. Posted to EAT-L Digest 27 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 28, 1997.
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