"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Tortellini & Vegetables Recipe

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This recipe for Cheesy Tortellini & Vegetables, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Sobania
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 7 oz. pkg. cheese filled tortellini
1 - 16 oz. frozen broccoli, cauliflower, and carrots
1 - 4 oz. mushrooms, drained
1 1/4 c. milk
1/2 of a 1.8 oz. envelope (3 tbsp.) white sauce
6 oz. creamy Havarti cheese cubed

Directions:
Directions:
Cook tortellini according to package directions. Add vegetables last 5 minutes. Drain. Add mushrooms. Cook sauce for 1 minute. Add cheese 'till melted. Mix.

 

 

 

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