| 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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