QueenBeeGrannyJean
02-26-2007, 08:30 PM
2 cans (14 1/2 oz each) tomato wedges
4 1/2 cups (12 oz) uncooked pasta of your choice
1 1/2 cups (12 oz) cubed pasteurized cheese with jalapeno peppers
1 /12 cup (15 1/2 oz) red kidney beans, drained
1/3 cup sliced black olives
1/3 cup sliced green onions
Drain tomatoes, reserving liquid
Cook pasta, drain, rinse in cold water to cool quickly
Combine in microwave-safe bowl, 2 tablespoon reserved tomato liquid with cheese
Microwave on high 2 or 3 minutes, stirring occasionally until cheese melts and mosture is smooth.
Blend in gradually 1/3 cup tomato liquid
Add pasta, tomatoes, olives, onions and beans
Toss, cover, refrigerate stirring occasionally
Serve on lettuce if desired
Enough to serve 6 to 8 servings.
4 1/2 cups (12 oz) uncooked pasta of your choice
1 1/2 cups (12 oz) cubed pasteurized cheese with jalapeno peppers
1 /12 cup (15 1/2 oz) red kidney beans, drained
1/3 cup sliced black olives
1/3 cup sliced green onions
Drain tomatoes, reserving liquid
Cook pasta, drain, rinse in cold water to cool quickly
Combine in microwave-safe bowl, 2 tablespoon reserved tomato liquid with cheese
Microwave on high 2 or 3 minutes, stirring occasionally until cheese melts and mosture is smooth.
Blend in gradually 1/3 cup tomato liquid
Add pasta, tomatoes, olives, onions and beans
Toss, cover, refrigerate stirring occasionally
Serve on lettuce if desired
Enough to serve 6 to 8 servings.