Salsa Pasta Ole'ethnic, pasta, salads, salsa 0.50 lb farfalle pasta; (bow ties) 0.50 cup vegetable oil 2.00 bunch scallions; cut into 3 inch julienne 0.75 cup bottled hot or medium salsa 4.00 oz jack cheese; shredded or montery jack ----NUTRITIONAL INFORMATION/SERV--- 1.00 371 calories 1.00 16 g protein 1.00 51 g carbohydrate 1.00 12 g fat 1.00 25 mg cholesterol 1.00 211 mg sodium 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: |
