* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fiesta pasta mexicana
 Categories: Pasta, Meatless
      Yield: 8 Servings
 
      8 oz Mostaccioli, uncooked
      1 tb Olive or vegetable oil
      1 c  Coarsely chopped onion
      1 c  Chopped sweet red pepper
      3 c  Spaghettti sauce
  1 1/2 c  Dark red kidney beans
           - drained and rinsed
    1/3 c  Water
      4 oz Chopped green chilies (opt)
           -(canned) drained
    1/2 pk Taco seasoning mix (.75 oz)
           -(reduced-sodium)
      2 oz Monterey jack cheese
           -(shredded),
           -OR- lowfat Monterey jack
 
  1. Cook pasta according to package directions; drain.
  
  2. Meanwhile, in large saucepan over medium heat, heat oil; add onion
  and red pepper. Cook 5 minutes, stirring occasionally, or until
  tender.
  
  3. Add remaining ingredients except cheese; heat to boiling. Reduce
  heat; cook, uncovered, stirring occasionally, 15 minutes.
  
  4. Toss hot pasta and one-half sauce. Spoon remaining sauce over top;
  sprinkle with cheese. 8 servings (about 1 cup each).
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Henry winklers mexican salad
 Categories: Salads
      Yield: 5 Servings
 
MMMMM-----------------FORMATTED BY JOYCE BURTON----------------------
  1 1/2 c  Mayonnaise
      7 oz Can green chile salsa
    1/3 c  Catsup
    1/2 ts Chili powder
  1 1/2    Heads romaine; 1-2 heads,
           -broken into 1/2" pieces
      2 cn 2 1/4 oz sliced black olives
      3 lg Ripe tomatoes; diced, 2-3
      1 lg Red onion; diced
    1/2 c  Sharp cheddar cheese; grated
      4 oz Can diced green chilies
  6 1/2 oz Tortilla chips; crumbled,
           -1 to 2 bags
      2    Avocados; diced
 
  Early in day:  Combine mayonnaise, salsa, catsup and chili powder.
  Chill.
  
  When ready to serve:  Place romaine in large serving bowl; add olives,
  tomatoes, onion, cheese and chilies. Top with crumbled chips and
  avacados. Spread dressing on top; serve. 4 to 6 servings
  
  Preparation Time:  25 minutes.
  
  Source:  "Tampa Treasures" from the Junior League of Tampa, received
  from Sue Woodward in the Delphi February 1995 cookbook swap. Henry
  Winkler contributed this recipe when he was in Tampa directing the
  movie, "Cop and a Half."
  
  Treasure Tip:  For an impressive presentation, serve this salad in
  flour tortilla shells.  Brush both sides of 12- or 16-inch flour
  tortillas with melted butter. Press them into small ovenproof bowls;
  toast 5 to 8 minutes in a 375~ oven.  Unmold the tortillas; place
  them directly on the oven rack until they are crisp and toasted, 1 to
  2 minutes.
 
MMMMM
 
... Sincerely yours Gigi
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