CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Dutch		1	Servings

INGREDIENTS

8	oz	Mostaccioli or corkscrew macaroni
2	c	Fresh sugar snap peas, halved crosswise
8	oz	Cooked pork
1 2/3	c	Thyme-Mushroom Sauce (recipe follows)
1	lg	Tomato, seeded and chopped
		Shredded smoked mozzarella or Parmesan cheese (optional)
6	oz	Halved or cut-up fresh mushrooms
1/2	c	Chopped onion
2		Cloves garlic, minced
1 1/2	ts	Snipped fresh thyme -or-
1/2	ts	Dried thyme, crushed
1/2	ts	Salt
1/4	ts	Pepper
2	tb	Margarine or butter
1		12-oz can (1 1/2 cups) evaporated skim milk
4	ts	Cornstarch
1/4	c	Dry white wine

INSTRUCTIONS

THYME-MUSHROOM SAUCE
~Better Homes and Gardens, May, 1994
In a Dutch oven or large saucepan cook pasta in boiling salted water
according to package directions. Add peas the last 2 minutes of cooking.
Drain.
Meanwhile, cut pork into match-stick-size strips. In a medium saucepan heat
Thyme-Mushroom Sauce, adding water if the sauce seems too thick. Add meat;
heat through. Gently stir in tomato. Remove from heat.
To serve, turn pasta mixture into a serving bowl; top pasta and snap peas
with mushroom sauce. If desired, sprinkle with cheese. Makes 4 main-dish
servings.
THYME-MUSHROOM SAUCE: In a large skillet cook mushrooms, onion, garlic,
thyme, salt, and pepper in hot margarine or butter till tender.
Stir together milk and cornstarch; stir into skillet. Cook and stir till
thickened and bubbly. Add wine; cook and stir for 2 minutes more.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .

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