Linguine a la anne

 
                             Linguine a la Anne
 
 Recipe By     : Once A Month Cooking
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         linguine
    6      cups          cooked ham -- cubed(2 pounds)
    1      stick         butter or margarine
    4      ounces        canned mushrooms
      1/4  cup           flour
    1      teaspoon      salt
    1 1/3  cups          water
    1      can           evaporated milk
    1                    chicken bouillon cube
      1/2  cup           grated Romano cheese
    1                    sliced red pepper -- used on serving day
    1                    sliced green pepper -- used on serving day
    1      cup           croutons -- used on serving day
 
 Cook the linguine according to package directions and drain. Return it to the p
 ot you boiled it in.
 
 Melt 4 tablespoons of the butter in a saucepan. Blend in the flour and salt, th
 en the liquid drained from the mushrooms, the water, evaporated milk, and bouil
 lon cube. Bring to a boil and stir the sauce a minute or two until it thickens.
 
 Add 2 cups of the sauce and the drained mushrooms to the linguine and toss unti
 l well mixed. Spoon the linguine mixture into a 13X9 inch baking dish, pressing
  it up the sides to leave a slight hollow in the center of the dish. 
 
 toss the ham in the remaining sauce and spoon it into the hollow in the pasta. 
 Sprinkle with Romano cheese and freeze.
 
 When thawed, bake the casserole, uncovered, for 20 minutes at 400. Meanwhile sa
 ute the sliced peppers in the remaining butter until soft. When serving, sprink
 le croutons around the edge of the casserole and mound the center with sauteed 
 red and green peppers.
 
 Summary of processes:
 slice: 1 red and 1 green pepper
 freeze in: 13 x 9 inch baking dish
 serve with: spinach salad, beets, croissants
 
 
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