Post by chief_cook2 on Jan 5, 2003 22:56:41 GMT -6
3 cups (8 oz.) Mostaccioli, uncooked
1 teaspoon walnut or vegetable oil
2 cups (1 pt.) sliced fresh strawberries, divided
1/3 cup toasted Coconut
1/2 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons kirsch (cherry brandy) (optional)
1/2 teaspoon vanilla extract
Salad greens
1/2 cup toasted chopped walnuts*
Cook pasta according to package directions; drain. Rinse with cold water
to cool quickly; drain well. In large bowl, toss cooled pasta with oil;
gently blend in 1-1/2 cups strawberries and coconut. Set aside. 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.