| 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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