| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (16 ounces) spiral pasta |
| 2 | c | Julienned cooked roast beef |
| 1 | c | Chopped green pepper |
| 1 | c | Sliced celery |
| 3/4 | c | Chopped red onion |
| 1/2 | c | Chopped sweet red pepper |
| 1/3 | c | Chopped dill pickle |
| 2 | Or 3 green onions, sliced | |
| 2 | tb | Beef bouillon granules |
| 1/4 | c | Boiling water |
| 1/2 | c | Milk |
| 2 | c | Mayonnaise |
| 1 | c | (8 ounces) sour cream |
| 1 | ts | Dill weed |
| 1 | ds | Pepper |
INSTRUCTIONS
DRESSING Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add beef, green pepper, celery, onion, red pepper, pickle and green onions. For dressing, dissolve bouillon in water. Add milk, mayonnaise, sour cream, dill and pepper; mix well. Toss with pasta mixture. Cover and refrigerate until ready to serve. Yield: 12-16 servings. Posted to EAT-L Digest 17 Sep 96 From: "<Judy Garrison>" <[email protected]> Date: Tue, 17 Sep 1996 21:29:24 PST
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