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Name: Pasta and Strawberries Romanoff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Walnut or vegetable oil; 2 ts Kirsch (cherry brandy); 1/3 c Toasted MOUNDS Coconut*; 1/2 c Whipping cream; 3 c (8 oz.) Mostaccioli,; Salad greens; 1/2 c Toasted chopped walnuts*; 2 c (1 pt.) sliced fresh; 2 tb Powdered sugar; 1/2 ts Vanilla extract

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INGREDIENTS

1 ts Walnut or vegetable oil
2 ts Kirsch (cherry brandy)
1/3 c Toasted MOUNDS Coconut*
1/2 c Whipping cream
3 c (8 oz.) Mostaccioli,
Salad greens
1/2 c Toasted chopped walnuts*
2 c (1 pt.) sliced fresh
2 tb Powdered sugar
1/2 ts Vanilla extract

Servings

INSTRUCTIONS

1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups strawberries and coconut. Set aside. 3. In food processor or blender, process remaining strawberries and remaining ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened. Serve on greens. Spoon dressing over top; sprinkle with toasted walnuts. 6 servings (1 cup ea.). *To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Recipe may be reprinted courtesy of the Hershey Kitchens. The following are registered trademarks of Hershey Pasta Group: submitted by marina Posted to MC-Recipe Digest V1 #244 Date: Mon, 14 Oct 1996 19:14:26 +0000 From: Marina Cheesman (by way of Marina )

NOTES

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Pasta and Strawberries Romanoff

1 ts Walnut or vegetable oil
2 ts Kirsch (cherry brandy)
1/3 c Toasted MOUNDS Coconut*
1/2 c Whipping cream
3 c (8 oz.) Mostaccioli,
 Salad greens
1/2 c Toasted chopped walnuts*
2 c (1 pt.) sliced fresh
2 tb Powdered sugar
1/2 ts Vanilla extract

1. Cook pasta according to package directions; drain. Rinse with cold water  to cool quickly; drain well.    2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups  strawberries and coconut. Set aside.    3. In food processor or blender, process remaining strawberries and  remaining ingredients except greens and walnuts until strawberries are  pureed and mixture is slightly thickened. Serve on greens. Spoon dressing  over top; sprinkle with toasted walnuts. 6 servings (1 cup ea.).    *To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients in  shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until  golden brown.    Recipe may be reprinted courtesy of the Hershey Kitchens. The following are  registered trademarks of Hershey Pasta Group:    submitted by marina  Posted to MC-Recipe Digest V1 #244    Date: Mon, 14 Oct 1996 19:14:26 +0000    From: Marina Cheesman <thecollector@worldnet.att.net> (by way of Marina  <thecollector@worldnet.att.net>)

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 6 Servings

Calories: 25
Calories from Fat: 17 (68%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 6.8mg		2 %
Sodium 9.8mg		0 %
Potassium 58.6mg		2 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 1.2g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 25

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