Pork: Linguine a la Anne
Source of Recipe
unknown
List of Ingredients
1 package linguine -- (12-oz)
2 tablespoons butter/margarine
2 tablespoons all purpose flour
1/2 teaspoon salt
1 can evaporated skim milk -- * see note (12-oz)
1 can mushroom stems and pieces -- save liquid **
see
-- note (4-oz)
1 1/3 cups water
1 chicken bouillon cube
4 cups cooked -- cubed ham
1/2 cup grated romano cheese -- *** see note
1 sliced red bell pepper
1 sliced green bell pepper
1 tablespoon vegetable oil
1 cup seasoned croutons -- **** see note
Recipe
* you could use regular
** I like fresh better!
*** imported is THE BEST!
**** I make my own
1. Cook linguine in a large pot according to the directions, drain
and return to the pot.
2. While th elinguine cooks, melt butter or margarine in saucepan.
Stir in flour and salt, adding evaporated milk. Bring to a boil,
stirring constantly. Boil and stir one more minute.
3. Add liquid from the mushrooms, water and bouillon cube. Cook over
medium heat, stirring cinstantly until slighly thickened and bubbly.
4. Add 2 cups of sauce and drained mushrooms to linguine, toss until
well mixed. Spoon linguine mixture in to a 13x9x2 inch baking dish
(may want to grease it), pressing it up to the sides and leaving a
slight hollow in the center of the dish.
5. Toss ham into remaining sauce, spread it in the center of the
linguine. Sprinkle with Romano cheese, cover with foil, and freeze
dish.
6. Saute red and green bell peppers in vegetable oil until soft,
allow to cool. Place in a 1 quart freezer bag, attach this bag and
croutons (also in a 1 quart freezer bag) to dish.
To serve: thaw dish, peppers and croutons. Bake dish uncovered in a
preheated 400 degree oven for 20 minutes. Before serving, sprinkle
croutons around edge of casserole. Reheat red and green peppers and
mound them in the center.
Makes 8 servings
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