Recipe - Fettuccine With Mixed Greens

MAIN INGREDRIENTS
3 cup Chopped onions
1 cup Chopped celery
1 cup Apple juice
4 cup Chopped fresh mushrooms
4 cup Chopped mustard greens
4 cup Chopped collard greens
4 cup Chopped chard
3 One half cup Vegetable stock (in all)
3 cup Cooked Fettucinne

SEASONING MIX
2 One half teaspoon Salt
2 teaspoon Sweet paprika
1 Three fourths teaspoon Onion powder
1 One half teaspoon Dried sweet basil
1 One fourth teaspoon Garlic powder
1 teaspoon Dry mustard
Three fourths teaspoon White pepper
One half teaspoon Black pepper
One fourth teaspoon Cayenne

CREAMY MIXTURE
12 ounce Nonfat cottage cheese
1 cn (5 ounce) evaporated skim
milk
3 tablespoon Balsamic vinegar
3 tablespoon Allpurpose flour

Greetings to everyone. About a week ago Carl Shipman was seeking a Paul
Prudhomme recipe he had a partial listing for. I found it in Paul's
published cookbook "Fork in the Road" and thought I'd post it for the
group. I haven't made it yet , so let us know if anyone gives it a try.

Combine the seasoning mix ingredients in a small bowl. Place the creamy
mixture ingredients in a blender and puree until smooth and creamy; set
aside. Preheat a heavy 5quart pot, preferably nonstick, over high heat to
350 degrees, about 4 minutes. Add the onions, celery, and_ 2 Tablespoons_
of the seasoning mix and cook, checking the bottom of the pot occasionally
for sticking, until the vegetables start to brown, about 8 minutes. Add the
apple juice, clear the bottom of the pot for any brown bits, then add the
mushrooms and the _remaining_ seasoning mix. Stir and cook until most of
the liquid evaporates, about 7 to 8 minutes. Add all the greens and_ 3
cups_ of the stock, stir, and cook for 6 minutes.

Add the pureed creamy mixture and stir well. Bring the liquid to _just_ a
gentle boil, stir immediately, then reduce the heat to low and simmer,
stirring occasionally, for 10 minutes (The cream mix can "break" or curdle
easily if brought to a full boil). Add the _remaining One half cup_ stock, stir,
and add the fettuccine. Stir and cook until the pasta is heated throughout,
about 5 to 6 minutes. Serve immediately.

Makes 4 main dish servings.

Notes: Paul suggests buying the greens as close as possible to cooking the
dish.

Per serving: Calories 392 Protein 23 grams Fat 2 grams Carbohydrates 73
grams 5% calories from fat
Posted to Digest eatlf.v096.n144

From: Strawberry Luck luck@library.vanderbilt.edu

Date: Fri, 06 Sep 1996 18:04:42 0600 (CST)