TUESDAYS TASTE (dinner n drinks)

DRINK- 1oz raspberry vodka, 1oz Midori, 1oz Chambord, 3oz Cranbery juice


Bow-Tie Pasta with Beef(or turkey) and Tomatoes

2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 tablespoon olive or vegetable oil
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 lb beef strips for stir-fry or beef flank steak, thinly sliced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 teaspoon garlic salt
1/4 teaspoon pepper
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired
  1. 1Cook and drain pasta as directed on package.
  2. 2Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
  3. 3Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.


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