2 tbsp Olive or vegetable oil
2 tbsp Lemon juice
1 medium Red pepper, cut into strips
1 large Onion, chopped
1 package (8-oz) fresh mushrooms, sliced
1/2 lb Lean fully cooked ham, cut into julienne strips
1 package (10-oz) frozen peas, thawed
1 package (6-oz) frozen snow peas, thawed
1 can (5-oz) evaporated skimmed milk
1/2 cup Shredded Provolone cheese, divided
1/2 lb Creamette Linguine
Fresh ground pepper
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In large skillet, heat olive oil and lemon juice. Add red pepper, onion and mushrooms; cook until tender-crisp. Add ham, green peas, snow peas, milk and 1/4 cup cheese; heat through, stirring frequently. Keep warm. Prepare Creamette Linguine as package directs; drain. Combine hot cooked linguine and vegetable mixture; toss to coat. Top with remaining 1/4 cup cheese. Serve immediately with fresh ground pepper. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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