Recipe - Iron-Rich: Creamy Linguine

2 tablespoon Olive oil
1 Onion, chopped
1 Garlic clove, minced
1 pound Mushrooms, cut or sliced up
1 teaspoon Dried thyme
One fourth teaspoon Nutmeg
2 tablespoon Allpurpose flour
2 cup Soy milk, or 2% milk
1 pound Linguine, or spaghetti
1 cup Black Forest ham, cubed
One half cup Fresh parsley, chopped
Three fourths teaspoon Salt
One half teaspoon Pepper

Quick and easy to make for company, this is a good dish but a little fat.

In large skillet, heat oil over medium heat; cook onion and garlic for
about 5 minutes or until softened. Add mushrooms, thyme and nutmeg; cook,
uncovered, for 5 minutes or until mushrooms release their juices. Sprinkle
with flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook,
stirring, for 12 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook pasta until tender
but firm. Drain and toss with sauce, ham, 1/3 cup of the parsley, salt and
pepper. Transfer to platter; garnish with remaining parsley.

Per serving: about 620 calories, 28 g Protein, 13 g fat, 96 g carbohydrate
very high source fibre, excellent source iron.

Source: Canadian Living magazine Aug 95 Presented in article by Jan Main:
"Health & WellFare: Savour The Soy"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini