Pasta Gratin With Mustard Greens

Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Posted, Side dish	6	Servings

INGREDIENTS

1/2	lb	Egg noodles
2	T	Butter
2		Eggs
1	T	Dijon mustard
1	T	Hot sauce, habanero
1 3/4	c	Whole milk, see note
1/4	c	Heavy cream, whipping
1	T	Oil, vegetable
2		Cloves garlic, finely
		chopped
1/2	lb	Mustard greens, 1/4" strips
		tough stems removed
		washed
		well
		Salt, to taste
3	T	Water
1/2	lb	Sharp cheddar cheese
		coarsely grated
1/2	lb	Monterey jack cheese

INSTRUCTIONS

Preheat the oven to 350F. Spray a 9 x 12 inch casserole dish with
nonstick cooking spray.  Cook the pasta until al dente in a large pot
of salted boiling water.  Drain in a colander, then return the pasta to
the pot and toss with  the butter.  In a mixing bowl, beat the eggs
with the mustard and hot sauce until  well mixed, then beat in the milk
and cream. Set aside.  Heat the oil in a large stockpot over
medium-high heat. Add the  garlic and stir for 15 seconds. Add the
greens by the handful,  allowing each addition to wilt somewhat before
adding more (or, if  your pot is big enough, puit all of the greens in
at once.) Salt  lightly. Add the water, cover the pan and reduce the
heat to medium.  Simmer for 5 minutes until wilted.  Add the greens to
the noodles and stir well to combine .  Fold the milk mixture and the
cheeses into the pasta, and transfer the  mixture to the prepared
casserole dish.  Bake for 35 to 45 minutes, until bubbling and browned.
Authors note: You may substitute lowfat or nonfat milk for the whole
milk, but you'll lose some of the richness.  NOTES : You say you like
Macaroni and cheese? Try this one! from  cookbook author Jennifer
Trainer Thompson.  Posted to FOODWINE Digest 04 Jan 97  Recipe by: Jump
Up and Kiss Me/tpogue@idsonline.com  From:    Terry Pogue
<tpogue@IDSONLINE.COM>  Date:    Sat, 4 Jan 1997 16:18:41 0000

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 448 Calories From Fat: 288 Total Fat: 32.6g Cholesterol: 149.7mg Sodium: 856.6mg Potassium: 384.4mg Carbohydrates: 18.7g Fiber: 3.1g Sugar: 4.5g Protein: 21.5g