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| Ham Linguine Florentine
1/2 cup of Slivered almonds
1 1/2 cups of Mushrooms, sliced
3/4 cup of chopped onion
3 tablespoons of margarine
3 tablespoons of oil
3 tablespoons of flour
3/4 teaspoon of dry thyme
13 ounces can of beef broth
3/4 cup of milk
1 1/2 cups of cooked ham, in strips
1/2 cup of snipped parsley
2 tablespoons of Dijon mustard (up to 3)
6 ounces of cooked linguine (up to 8)
8 ounces of chopped fresh spinach |
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In heavy 12" skillet, brown almonds over Medium heat for 5 minutes until golden. Stir constantly. Remove from skillet. Reserve. In small skillet cook mushrooms and onions in margarine and oil. When tender, add flour, thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more. Stir in 1/4 cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linguine. Place 8 ounces of fresh spinach on plates. top with hot linguine. Sprinkle with rest of almonds. NOTES : Can substitute other vegetables for spinach. Serving size 6 Posted to MC-Recipe Digest V1 #358 Recipe by: bobbi744@sojourn.com From: Roberta Banghart <bobbi744@sojourn.com> Date: Sun, 29 Dec 1996 13:36:33 -0500
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