| 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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