| 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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