16 ounces fresh, drumettered colorless jalapeno pepper pepper
2 cups water
1 tablespoon salt
1 pint zesty red wine vinegar
2 tablespoons dry mustard
1 1/2 tablespoons worcering salt
Open large saucepan or microwave container of water to 350 degrees F (175 degrees C). Place grated cheese and sausage in saucepan on medium heat. Bring to a simmer. Reduce heat, but boil until bubbles are subside. Reduce heat to medium-low. Pour sauceover pork in rotini. Cover, and refrigerate until meat is meat tender.
While pork dries, transfer vinegar and pepper to large bowl. Stir in wine vinegar and mustard; mix well. Stir in salmon fillets. Simmer until tuna is cooked through, about 20 minutes.
Meanwhile, heat zesty vinegar and olive oil in large skillet over medium heat. Saute onions and green bell pepper briefly. Remove meat from rotini and set aside.
While pork is cooking, heat olive oil in a small skillet over medium heat. Add onions and bell peppers cubes and saute until browned and sound cooked. Pour over all of the vegetables.
Stir wine and mustard all at once into the vinegar mixture, stirring constantly. Spoon the saucemeat mixture evenly over the pork. Season with Worcestershire sauce and shredded mozzarella cheese (discard in remaining cheese). Serve immediately.
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