| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 3 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Apple juice |
| 4 | c | Chopped fresh mushrooms |
| 4 | c | Chopped mustard greens |
| 4 | c | Chopped collard greens |
| 4 | c | Chopped chard |
| 3 1/2 | c | Vegetable stock, in all |
| 3 | c | Cooked Fettucinne |
| 2 1/2 | t | Salt |
| 2 | t | Sweet paprika |
| 1 3/4 | t | Onion powder |
| 1 1/2 | t | Dried sweet basil |
| 1 1/4 | t | Garlic powder |
| 1 | t | Dry mustard |
| 3/4 | t | White pepper |
| 1/2 | t | Black pepper |
| 1/4 | t | Cayenne |
| 12 | oz | Nonfat cottage cheese |
| 1 | 5 ounce evaporated skim | |
| milk | ||
| 3 | T | Balsamic vinegar |
| 3 | T | All-purpose flour |
INSTRUCTIONS
Greetings to everyone. About a week ago Carl Shipman was seeking a Paul Prudhomme recipe he had a partial listing for. I found it in Paul's published cookbook "Fork in the Road" and thought I'd post it for the group. I haven't made it yet , so let us know if anyone gives it a try. Combine the seasoning mix ingredients in a small bowl. Place the creamy mixture ingredients in a blender and puree until smooth and creamy; set aside. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 degrees, about 4 minutes. Add the onions, celery, and_ 2 Tablespoons_ of the seasoning mix and cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to brown, about 8 minutes. Add the apple juice, clear the bottom of the pot for any brown bits, then add the mushrooms and the remaining seasoning mix. Stir and cook until most of the liquid evaporates, about 7 to 8 minutes. Add all the greens and_ 3 cups_ of the stock, stir, and cook for 6 minutes. Add the pureed creamy mixture and stir well. Bring the liquid to just a gentle boil, stir immediately, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes (The cream mix can "break" or curdle easily if brought to a full boil). Add the _remaining 1/2 cup_ stock, stir, and add the fettuccine. Stir and cook until the pasta is heated throughout, about 5 to 6 minutes. Serve immediately. Makes 4 main dish servings. Notes: Paul suggests buying the greens as close as possible to cooking the dish. Per serving: Calories 392 Protein 23 grams Fat 2 grams Carbohydrates 73 grams 5% calories from fat Posted to Digest eat-lf.v096.n144 From: Strawberry Luck <luck@library.vanderbilt.edu> Date: Fri, 06 Sep 1996 18:04:42 -0600 (CST)
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