| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Salads, Ethnic, Cyberealm | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Farfalle pasta; (bow ties) |
| 1/2 | c | Vegetable oil |
| 2 | bn | Scallions; cut into 3 inch julienne |
| 3/4 | c | Bottled hot or medium salsa |
| 4 | oz | Jack cheese; shredded or Montery Jack cheese |
| x | 371 calories | |
| x | 16 g protein | |
| x | 51 g carbohydrate | |
| x | 12 g fat | |
| x | 25 mg cholesterol | |
| x | 211 mg sodium |
INSTRUCTIONS
NUTRITIONAL INFORMATION/SERV 1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. 2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions. From: McCall's August 1993. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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