Yield: 6 Servings
|2 cups||Cooked and chilled small pasta shells|
|2 cups||Broccoli flowerettes, blanched|
|1||Carrot, sliced, blanched|
|¼ pounds||Snow peas, washed, trimmed, cut in half lengthwise|
|½ cup||Red bell peppers, julienned|
|6||Peeled, sectioned Florida oranges|
|1 tablespoon||Prepared mustard|
|½ teaspoon||Dried dill weed|
|1||Minced small garlic clove|
|⅛ teaspoon||Hot pepper sauce|
|⅓ cup||Olive oil|
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder.
Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.