Title: Pasta & strawberries romanoff
 Categories: Pasta, Desserts
      Yield: 6 Servings
 
      8 oz Mostaccioli, uncooked
      1 ts Walnut or vegetable oil
      2 c  Sliced fresh strawberries
           - divided
    1/3 c  Toasted MOUNDSA Coconut*
    1/2 c  Whipping cream
      2 tb Powdered sugar
      2 ts Kirsch (cherry brandy)
           - (optional)
    1/2 ts Vanilla extract
           Salad greens
    1/2 c  Toasted chopped walnuts*
 
  1. Cook pasta according to package directions; drain. Rinse with cold
  water to cool quickly; drain well.
  
  2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2
  cups strawberries and coconut. Set aside.
  
  3. In food processor or blender, process remaining strawberries and
  remaining ingredients except greens and walnuts until strawberries are
  pureed and mixture is slightly thickened. Serve on greens. Spoon
  dressing over top; sprinkle with toasted walnuts. 6 servings (1 cup
  ea.).
  
  *To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients
  in shallow baking pan; bake 8 to 10 minutes, stirring occasionally,
  until golden brown.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
  format by Karen Mintzias