|
Octo-Dogs and Shells
Octo-Dog and Shells
Yield: Makes 4 servings
Ingredients:
4refrigerated hot dogs
1-1/2cups uncooked small shell pasta
1-1/2cups frozen mixed vegetables
1cup prepared Alfredo sauce
Prepared yellow mustard in squeeze bottle
Cheese-flavored fish-shaped crackers
Preparation:
1.Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at top. Slice each segment in half vertically, creating a total of 8 "legs." Repeat with remaining hot dogs.2.Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. Remove from heat; set aside.3.Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between 4 plates.4.Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers over pasta.
Previous: Oats ' n' Apple Tart, Oatmeal-Raisin Bread, Oatmeal-Molasses Cookies, Oatmeal-Date Cookies, Oatmeal Raisin Cookies,
Next: Offal, Okra, Old Fashioned Gingerbread, Old World Chicken and Vegetables, Old-Fashioned Bread Pudding,
|