| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive or vegetable oil |
| 2 |
tb |
Lemon juice |
| 1 |
md |
Red pepper; cut into strips |
| 1 |
lg |
Onion; chopped |
| 1 |
pk |
(8-oz) fresh mushrooms; sliced |
| 1/2 |
lb |
Lean fully cooked ham; cut into julienne strips |
| 1 |
pk |
(10-oz) frozen peas; thawed |
| 1 |
pk |
(6-oz) frozen snow peas; thawed |
| 1 |
cn |
(5-oz) evaporated skimmed milk |
| 1/2 |
c |
Shredded Provolone cheese; divided |
| 1/2 |
lb |
Creamette Linguine |
|
|
Fresh ground pepper |
INSTRUCTIONS
In large skillet, heat olive oil and lemon juice. Add red pepper, onion and
mushrooms; cook until tender-crisp. Add ham, green peas, snow peas, milk
and 1/4 cup cheese; heat through, stirring frequently. Keep warm. Prepare
Creamette Linguine as package directs; drain. Combine hot cooked linguine
and vegetable mixture; toss to coat. Top with remaining 1/4 cup cheese.
Serve immediately with fresh ground pepper. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus holds the secret of answered prayer”