| 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
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