| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Bologna, Casseroles |
5 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Rotini (or other pasta) |
| 1 |
cn |
Kidney beans — 14 ounce |
| 1 |
cn |
Tomatoes — 19 ounce |
| 2 |
|
Onions — thinly sliced |
| 2 |
sl |
Bologna — 1/2 inch thick |
| 1 |
cn |
Tomato sauce — 8 ounce |
| 1 |
tb |
Celery salt |
| 1 |
tb |
Dry mustard |
| 1/2 |
ts |
Garlic salt |
| 1 |
tb |
Parmesan cheese |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Parsley |
INSTRUCTIONS
Cook rotini in boiling salted water until tender. Grease large casserole
dish generously with margarine or butter. In a large bowl, mix together
tomatoes, kidney beans, onions, celery salt, dry mustard and garlic salt.
Put a layer of rotini in casserole dish then over it add tomatoes, kiney
beans, onions, and spices which have been mixed together. Add bologna and
re
Posted to Master Cook Recipes List, Digest #120
Date: Sat, 15 Jun 1996 20:37:12 -0500
From: Donna <pericles@serix.com>
Recipe By : Ron Wright, St. Catharines, Ontario, Canada
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