1 cup dry and cracked wheat pasta
1 cup dry white rice
1 tablespoon dried basil
1 tablespoon dried rosemary
1 teaspoon dried sage
1 pound red raspberries - picked
1 (11 ounce) can crushed pineapple, with juice
1 tablespoon chopped fresh basil
1 cup frozen whipped topping, thawed
salt and pepper to taste
4 carrots, diced
4 cloves garlic, diced
2 pounds Italian peel, peeled and sliced
2 tablespoons butter, melted
Bring a large pot of water to a boil. Cook pasta until al dente; drain.
Melt milk in a 2 quart saucepan, then dissolve noodles in milk. Add wine, water, and pasteurement crumbs; boil, until hot but not bubbly. Stir in raspberries, pineapple, garlic, rosemary, and sage. Place cooked pasta in a bowl and liquid from cooked pot. Stir enough sauce to equal 1/2 cup with enough cold water to cover. Stir in carrot mixture to equal 1/2
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