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 ————————NUTRITIONAL INFORMATION/SERV———————— x 371 calories x 16 g protein x 51 g carbohydrate x 12 g fat x 25 mg cholesterol x 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: