| 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 | ts | Salt |
| 2 | ts | Sweet paprika |
| 1 3/4 | ts | Onion powder |
| 1 1/2 | ts | Dried sweet basil |
| 1 1/4 | ts | Garlic powder |
| 1 | ts | Dry mustard |
| 3/4 | ts | White pepper |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Cayenne |
| 12 | oz | Nonfat cottage cheese |
| 1 | cn | (5 ounce) evaporated skim milk |
| 3 | tb | Balsamic vinegar |
| 3 | tb | All-purpose flour |
INSTRUCTIONS
MAIN INGREDRIENTS SEASONING MIX CREAMY MIXTURE 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 <[email protected]> Date: Fri, 06 Sep 1996 18:04:42 -0600 (CST)
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