Snappy pasta

Yield: 1 Servings

Measure Ingredient

1 c Uncooked pasta dumplings 1 (6 oz.) package frozen Chinese pea pods, thawed and Drained

3 T Minced green pepper

3 T Commercial sour cream

2 T Cider vinegar

1 T Minced onion

1 T Diced pimento

1 T Oil

¾ t Salt

¼ t Dried whole basil

¼ t Pepper

6 lg Tomatoes

Cook dumplings according to package directions, drain. Rinse with cold water and drain.

Combine dumplings and next 10 ingredients. Cover and marinate for several hours in the refrigerator.

With stem ends up, cut each tomato into 6 wedges, cutting to, but not through, base of tomato. Spread wedges slightly apart: spoon pasta mixture into tomatoes. Yield: 6 servings From: Southern Living 1983 Annual Recipes Shared By: Pat Stockett Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Pat Stockett Date: 01-09-94 The Lunatic Fringe Bbs (901) F-Cooking

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