Egg and Pasta Salad
 
1 cup  (8 oz.) reduced-fat sour cream
1 can  (4 oz.) diced green chilies
1 tsp  ground cumin
9   lasagna noodles, cooked and drained
1 can  (12 oz.) mexican-style whole kernel corn, drained*
4 cup  shredded lettuce
1   jar (16 oz.) salsa, divided
12   hardcooked eggs**, sliced, divided
1 cup  (4 oz.) shredded reduced-fat monterey jack cheese, divided
 
in small bowl, stir together sour cream, chilies and cumin until well 
blended. place 3 of the noodles across bottom of 13 x 9 x 2-inch baking 
dish. over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of the 
lettuce. dollop with 3/4 cup of the salsa. evenly layer with slices from 5 
of the eggs and sprinkle with 1/3 cup of the cheese. repeat layers 
substituting sour cream mixture for salsa. repeat layers again with 
remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs. 
dollop with 1/4 cup salsa. cover and chill to blend flavors. to serve, cut 
into squares. serve a portion of all layers. *substitute 1 1/2 cups cooked 
and drained fresh corn kernels (about 3 medium ears) and 2 tablespoons 
each finely chopped sweet red and green pepper, if desired. 
 
-- 
(ID: 12423) Mirror: rec.food.recipes: Sat, May 31, 2003


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