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| 2 Tasse | Cooked and chilled small pasta shells |
| 2 Tasse | Broccoli flowerettes, blanched |
| 1 | Carrot, sliced, blanched |
| 1/4 x ca. 450 g | Snow peas, washed, trimmed, cut in half lengthwise |
| 1/2 Tasse | Red bell peppers, julienned |
| 6 | Peeled, sectioned Florida oranges |
| 4 Teelöffel | vinegar |
| 1 Esslöffel | mustard prepared |
| 1 | egg yolk |
| 1/2 Teelöffel | dill dried weed |
| 1 | Minced small garlic clove |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | pepper sauce hot |
| 1/3 Tasse | olive oil |
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together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up Favorite Recipes On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder. Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. With non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.
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