| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 1/2 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Thin short strips green pepper |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Chicken bouillon mix |
| 1/4 |
ts |
Dried oregano leaves |
| 1 |
lg |
Can (385 mL) 2% evaporated milk |
| 1/3 |
c |
Water |
| 2 |
c |
Slivered cooked ham |
| 1 1/2 |
c |
Cooked broken spaghetti |
|
|
Grated Parm. cheese |
INSTRUCTIONS
Melt butter in med. frypan. Sauté mushrooms and green pepper until any
liquid has evaporated. Blend in flour, salt, bouillon mix and oregano.
Gradually stir in e. milk and water. Cook and stir over med. heat until
mixture comes to a boil and thickens. Add ham and spaghetti. Place in
shallow 1 1/2 quart rectangular baking dish. Sprinkle with Parm. cheese.
Bake in 350 oven 15 to 20 minutes or until hot. Makes 5 to 6 servings.
Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Mar 8, 1997
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