Title: Snappy Pasta
Categories: Try it, Starch, Vegetable
Yield: 1 Servings

1 c Uncooked pasta dumplings
1 (6 oz.) package frozen
Chinese pea pods, thawed and
Drained
3 tb Minced green pepper
3 tb Commercial sour cream
2 tb Cider vinegar
1 tb Minced onion
1 tb Diced pimento
1 tb Oil
3/4 ts Salt
1/4 ts Dried whole basil
1/4 ts Pepper
6 lg Tomatoes

Cook dumplings according to package directions, drain. Rinse with cold
water and drain.

Combine dumplings and next 10 ingredients. Cover and marinate for several
hours in the refrigerator.

With stem ends up, cut each tomato into 6 wedges, cutting to, but not
through, base of tomato. Spread wedges slightly apart: spoon pasta mixture
into tomatoes. Yield: 6 servings

From: Southern Living 1983 Annual Recipes Shared By: Pat Stockett

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes

From: Pat Stockett Date: 01-09-94 The Lunatic Fringe Bbs
(901) F-Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini