Recipe - Pantry Pasta Tex Mex Style (Mf)

8 ounce Fusilli
10 ounce Salsa (1011 oz), hot,
medium, or mild to taste
10 ounce Thawed frozen corn
4 ounce Black forest or other smoked
ham, in thin strips

Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno
peppers, cilantro

Bring water to a boil and cook pasta until almost completely cooked; add
corn and boil for another minute or so to heat through.

Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done,
drain and pat dry and toss with ham and salsa. Toss to combine and serve
with grated cheese or other toppings. Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6558

Posted to MCRecipe Digest V1 #493 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.