Name: Creamy Mostaccioli with Snap Peas
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

Take a look, then, at what you are presenting to men and ask what kind of man you will attract. If you are relying on charm and outward beauty, setting them forth in your dress and flirtatious conduct, then realize that it is only the foolish man who will fall into your trap. Especially if you are loud or contentious, realize that the Bible specifically warns men against falling for you. The godly man, the man who will make a loving and faithful husband, sees you and turns away. How much better for you to trust the Lord and cultivate those spiritual beauties that are calculated to draw a man of godly character and real wisdom and, better still, that are certain to make you precious in the sight of our loving Lord and God (Richard and Sharon Phillips).

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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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