Linguine Alia Maria Teresa
|Diced cooked ham/1 pound canned ham, diced||4 Cup (64 tbs)|
|Canned mushrooms||4 Ounce (Sliced Or Chopped)|
|All purpose flour||4 Tablespoon|
|Evaporated milk||14 1⁄2 Ounce|
|Instant chicken broth/1 teaspoon granulated chicken bouillon||7 Cup (112 tbs)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Sweet red pepper||To Taste|
|Butter/Margarine||1 Tablespoon (For Peppers)|
|Croutons||1 Cup (16 tbs)|
1 Cook linguine in a kettle, following label di-rections; drain; return to kettle.
2 While linguine cooks, brown ham slightly in the 6 tablespoons butter or margarine in a large saucepan; remove with slotted spoon to a small bowl.
3 Drain mushroom liquid into a cup; reserve mushrooms for Step 4.
Blend flour and salt into drippings in saucepan; cook, stirring constantly, just until bubbly.
Stir in mushroom liquid, milk, chicken broth and water.
Continue cooking and stirring until sauce thickens and bubbles 1 min-ute.
4 Add 2 cups of the sauce and reserved mushrooms to drained linguine; toss to mix.
Spoon into a shallow 10-cup baking dish, pressing linguine up sides of dish to leave a hollow in center.
Add reserved ham to remain-ing sauce, blending well.
Spoon into hollow in pasta.
Sprinkle with Romano cheese.
5 Bake in hot oven (400Â°) for 20 minutes, or until bubbly.
6 Meanwhile, halve, seed and slice peppers; saute in the 1 tablespoon butter or margarine until soft in a small skillet; keep warm.
7 Sprinkle croutons around edge of casserole and mound sauteed peppers in the center.