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Recipe Name: Pasta And Strawberries Romanoff Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Pasta Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

3 Cup(s) 8 oz. Mostaccioli
1 Teaspoon(s) Walnut or vegetable oil
2 Cup(s) 1 pt. sliced fresh
strawberries divided
1/3 Cup(s) Toasted MOUNDS Coconut*
1/2 Cup(s) Whipping cream
2 Tablespoon(s) Powdered sugar
2 Teaspoon(s) Kirsch, cherry brandy
1/2 Teaspoon(s) Vanilla extract
Salad greens
1/2 Cup(s) Toasted chopped walnuts*
Cook pasta according to package directions; drain. Rinse with coldwater
to cool quickly; drain well. In large bowl, toss cooled pasta with
oil; gently blend in 1-1/2 cupsstrawberries and coconut. Set aside. In
food processor or blender, process remaining strawberries andremaining
ingredients except greens and walnuts until strawberries arepureed and
mixture is slightly thickened. Serve on greens. Spoondressing over top;
sprinkle with toasted walnuts. 6 servings (1 cupea.).*To toast coconut
and walnuts: Heat oven to 350 F. Spread ingredients inshallow baking
pan; bake 8 to 10 minutes, stirring occasionally, untilgolden
brown.Recipe may be reprinted courtesy of the Hershey Kitchens. The
followingare registered trademarks of Hershey Pasta Group:submitted by
marina Posted to MC-Recipe Digest V1 #244Date: Mon, 14 Oct 1996
19:14:26 +0000From: Marina Cheesman <> (by
way of Marina<>)

Nutrition (calculated from recipe ingredients)
Calories: 222
Calories From Fat: 129
Total Fat: 14.9g
Cholesterol: 27.2mg
Sodium: 14.1mg
Potassium: 422.4mg
Carbohydrates: 21.9g
Fiber: 4.5g
Sugar: 14.9g
Protein: 3.5g

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