Name: Ham Linguine Florentine
Ingredients: 1/2 c Slivered almonds; 1 1/2 c Mushrooms, sliced; 3/4 c Chopped onion; 3 tb Margarine; 3 tb Oil; 3 tb Flour; 3/4 ts Dry thyme; 13 oz Can beef broth; 3/4 c Milk; 1 1/2 c Cooked ham, in strips; 1/2 c Snipped parsley; 2 tb Dijon mustard (up to 3); 6 oz Cooked linguine (up to 8); 8 oz Chopped fresh spinach

If we make an idol of any creature, wealth, or pleasure, or honour – if we place our happiness in it, and promise ourselves the comfort and satisfaction in it which are to be had in God only – if we make it our joy and love, our hope and confidence, we shall find it a cistern, which we take a great deal of pains to hew out and fill, and at the best it will hold but a little water, and that dead and flat, and soon corrupting and becoming nauseous (Jer. 2:23).

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Ham, Main dishes, Mushrooms, Nuts, Onions	6	Servings

INGREDIENTS

1/2	c	Slivered almonds
1 1/2	c	Mushrooms, sliced
3/4	c	Chopped onion
3	tb	Margarine
3	tb	Oil
3	tb	Flour
3/4	ts	Dry thyme
13	oz	Can beef broth
3/4	c	Milk
1 1/2	c	Cooked ham, in strips
1/2	c	Snipped parsley
2	tb	Dijon mustard (up to 3)
6	oz	Cooked linguine (up to 8)
8	oz	Chopped fresh spinach

INSTRUCTIONS

In heavy 12" skillet, brown almonds over Mediuam heat for 5 minutes until
golden. Stir constantly. Remove from skillet. Reserve. In small skillet
cook mushrooms and onions in margarine and oil. When tender, add flour,
thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more.
Stir in 1/4 cup of almonds, ham, parsley and Dijon mustard. Stir in cooked
linquine. Place 8 ounces of fresh spinach on plates. top with hot linquine.
Sprinkle with rest of almonds.
NOTES : Can substitute other vegetables for spinach.
Posted to MC-Recipe Digest V1 #358
Recipe by: bobbi744@sojourn.com
From: Roberta Banghart <bobbi744@sojourn.com>
Date: Sun, 29 Dec 1996 13:36:33 -0500

A Message from our Provider:

“God is glorified by a thankful heart.”