MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Sweet and Sour Seashells Ingredients: 1 lb uncooked small seashell macaroni (9 cups cooked) 2 Tbsp vegetable oil 3/4 C sugar 1/2 C cider vinegar 1/2 C wine vinegar 1/2 C water 3 Tbsp prepared mustard pinch black pepper 2 oz jar sliced pimentos 2 small cucumbers 2 small onions thinly sliced 18 lettuce leaves Directions: Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil. Transfer to 4-quart bowl. Place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento in blender. Process at low speed 15-20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well. Marinate, covered, in refrigerator 24 hours. Stir occasionally. Drain and serve on lettuce. Yield: 18 servings--Serving Size: 1/2 cup Nutrition at a glance Each Serving Provides: amount per serving Calories 149 Total Fat 2 g Saturated fat less than 1 g Cholesterol 0 mg Sodium 33 mg Source: NHLBI/NIH. Stay Young at Heart recipes.	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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