| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Posted, Side dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Egg noodles |
| 2 |
tb |
Butter |
| 2 |
lg |
Eggs |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Hot sauce, habanero |
| 1 3/4 |
c |
Whole milk, see note |
| 1/4 |
c |
Heavy cream, whipping |
| 1 |
tb |
Oil, vegetable |
| 2 |
|
Cloves garlic, finely chopped |
| 1/2 |
lb |
Mustard greens, 1/4" strips, tough stems removed, washed well |
|
|
Salt, to taste |
| 3 |
tb |
Water |
| 1/2 |
lb |
Sharp cheddar cheese, coarsely grated |
| 1/2 |
lb |
Monterey jack cheese, coarsely grated |
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
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