Recipe - Pasta And Strawberries Romanoff

3 cup (8 oz.) Mostaccioli,
uncooked
1 teaspoon Walnut or vegetable oil
2 cup (1 pt.) cut or sliced up fresh
strawberries, divided
1/3 cup Toasted MOUNDS Coconut*
One half cup Whipping cream
2 tablespoon Powdered sugar
2 teaspoon Kirsch (cherry brandy)
(optional)
One half teaspoon Vanilla extract
Salad greens
One half cup Toasted chopped walnuts*

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 1One half 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 MCRecipe 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)