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Category:Soups - Author:N/A- Contributor:
TORTELLINI SOUP
Ingredient:


  • 2 cloves garlic, crushed
  • 1 tbsp. oleo
  • 2 (13 3/4 oz.) cans College Inn Broth
  • 8 oz. fresh or frozen tortellini
  • 1 (15 oz.) can corn
  • 1 (14 1/2 oz.) can tomato sauce
  • 1 (14 1/2 oz.) can tomato bits




Direction:

In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth and tortellini. Heat to boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with cheese. Works good in crockpot.
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Title:Tuna Vegetable Pasta Salad - Author: N/A - Contributor:
Ingredient:

  • 1/2 lb uncooked rotini
  • 1 12-1/2 oz can tuna, drained and flaked
  • 2 cups thinly sliced cucumbers
  • 1 tomato, chopped
  • 1/2 cup sliced celery
  • 1/4 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1 cup Italian dressing
  • 1/4 cup mayonnaise
  • 1 T. prepared mustard
  • 1 tsp dill weed
  • 1 tsp salt
  • 1/8 tsp ground black pepper


Direction:
Prepare rotini according to package directions; drain. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper, and onions. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings. Add to salad mixture; toss to coat. Cover and chill.
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