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| Pantry Pasta Tex Mex Style (Mf)
8 ounces of Fusilli
10 ounces of Salsa (10-11 oz), hot,
10 ounces of thawed frozen corn
4 ounces of Black forest or other smoked ham |
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Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno peppers, cilantro Bring water to a boil and cook pasta until almost completely cooked; add corn and boil for another minute or so to heat through. Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done, drain and pat dry and toss with ham and salsa. Toss to combine and serve with grated cheese or other toppings. serving size 1
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6558 Posted to MC-Recipe Digest V1 #493 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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