| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | M, A, I, N, D | 1 | Servings | |
INGREDIENTS
| 6 | oz | Mushrooms |
| 4 | c | Broccoli flowerets |
| 1/2 | c | Thinly sliced carrots |
| 1 | lb | Ziti |
| 2 | c | Light cream |
| 4 | oz | Sharp Cheddar cheese |
| 3 | oz | Parmesan cheese |
| 1 | c | Walnuts |
| Butter or margarine | ||
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1 tablespoon of butter or margarine in a large skillet over moderate heat. Stir-fry mushrooms caps and stems 1 minute until coated. Remove. Add 1 tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1 minute. Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp and tender; drain. Melt 4 tablespoons butter or margarine; stir in 3 tablespoons flour. Cook 2 minutes, stirring once or twice. Continue stirring and slowly add light cream. Increase heat slightly; stir in 1 cup Parmesan and 1 cup sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir 2-3 minutes until sauce thickens and bubbles. Gently mix ziti which has been cooked and drained, mushrooms, carrots, broccoli and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place into a 2-quart baking dish. Cover tightly with foil and refrigerate. Bake at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER. Posted to MM-Recipes Digest V4 #186 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997
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