Ham linguine florentine

6 Servings

Ingredients

Quantity Ingredient
½ cup Slivered almonds
1½ cup Mushrooms, sliced
¾ cup Chopped onion
3 tablespoons Margarine
3 tablespoons Oil
3 tablespoons Flour
¾ teaspoon Dry thyme
13 ounces Can beef broth
¾ cup Milk
1½ cup Cooked ham, in strips
½ cup Snipped parsley
2 tablespoons Dijon mustard (up to 3)
6 ounces Cooked linguine (up to 8)
8 ounces Chopped fresh spinach

Directions

In heavy 12" skillet, brown almonds over Mediuam 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 ¼ cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linquine. Place 8 ounces of fresh spinach on plates. top with hot linquine.

Sprinkle with rest of almonds.

NOTES : Can substitute other vegetables for spinach.

Posted to MC-Recipe Digest V1 #358 Recipe by: bobbi744@...

From: Roberta Banghart <bobbi744@...> Date: Sun, 29 Dec 1996 13:36:33 -0500

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