Recipe - Ham Linguine Florentine

One half cup Slivered almonds
1 One half cup Mushrooms, cut or sliced up
Three fourths cup Chopped onion
3 tablespoon Margarine
3 tablespoon Oil
3 tablespoon Flour
Three fourths teaspoon Dry thyme
13 ounce Can beef broth
Three fourths cup Milk
1 One half cup Cooked ham, in strips
One half cup Snipped parsley
2 tablespoon Dijon mustard (up to 3)
6 ounce Cooked linguine (up to 8)
8 ounce Chopped fresh spinach

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 One fourth 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 MCRecipe Digest V1 #358

Recipe by: bobbi744@sojourn.com

From: Roberta Banghart bobbi744@sojourn.com

Date: Sun, 29 Dec 1996 13:36:33 0500