Categories: Salads, Mexican, Pasta, Salsa 
      Yield: 4 servings 
  
    1/2 lb Farfalle pasta; (bow ties)        3/4 c  Bottled hot or medium salsa 
    1/2 c  Vegetable oil                       4 oz Jack cheese; shredded or 
      2 bn Scallions; cut into 3 inch               -Montery Jack cheese 
           -julienne                      
 
------------------------NUTRITIONAL INFORMATION/SERV------------------------ 
        x  371 calories                          x  12 g fat 
        x  16 g protein                          x  25 mg cholesterol 
        x  51 g carbohydrate                     x  211 mg sodium 
  
  1.  In large saucepan, in boiling, salted water, cook pasta as package 
  label directs, until al dente. 
   
  2.  Meanwhile, in medium skillet, heat oil over medium-high heat; in 
  batches, fry scallions until crisp and beginning to brown, about 2 minutes 
  each batch.  Drain on paper towels. 
   
  3.  Drain pasta; return to saucepan.  Add salsa and cheese; toss to coat. 
  Plce in serving bowl; to with ffried scallions. 
   
  From:  McCall's August 1993. Happy Charring 
   
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) 
   
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0 
  Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: 
  ALL Subject: RECIPE Flags: