| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Main dish, Pasta, Seafood, Ronzoni |
8 |
Servings |
INGREDIENTS
|
|
Pepper, red — lg |
| 1/4 |
c |
Cheese, blue — crumbled |
|
|
(2oz) |
|
|
Peppers, yellow — lg |
| 1/4 |
c |
Dillweed — fresh |
| 16 |
oz |
Pasta — rotini |
| 1 |
c |
Italian salad dressing |
| 1 |
lb |
Scallops, bay — cooked |
INSTRUCTIONS
Char peppers evenly over gas flame, grill or under broiler. Place charred
peppers in paper bag; close and let stand 15 minutes. Peel or rub away the
charred skin. Remove tops and seeds; slice into thin strips. Meanwhile,
prepare pasta as directed on package; drain. Rinse with cold water and
drain well. Stir pasta with remaining ingredients in large bowl, mixing
well. Chill about 1 hour.
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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