Jump Up & Kiss Me

[Guest guest]

Here's the last recipe I have for this past week's " Jump Up & Kiss Me " .

Tomorrow we start on " The Vegetarian Grill " . I think you all (who don't have

the cookbook) will really like the recipes from it. It's a great cookbook, and

I highly recommend it for those who like to cook out.

 

 

* Exported from MasterCook *

 

Pasta Gratin with Mustard Greens

 

Recipe By :Jump Up and Kiss Me, pg 119, Jennifer Trainer Thompson

Serving Size : 6 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound egg noodles

2 tablespoons butter

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon hot sauce -- habanero

1 3/4 cups whole milk -- see note

1/4 cup heavy cream -- whipping

1 tablespoon oil -- vegetable

2 cloves garlic -- finely chopped

1/2 pound mustard greens -- 1/4 " strips

tough stems removed, washed well

salt -- to taste

3 tablespoons water

1/2 pound sharp cheddar cheese -- coarsely grated

1/2 pound Monterey jack cheese -- coarsely grated

 

Preheat the oven to 350F. Spray a 9 x 12 inch casserole dish with nonstick

cooking spray.

 

Cook the pasta until al dente in a large pot of salted boiling water. Drain in a

colander, then return the pasta to the pot and toss with the butter.

 

In a mixing bowl, beat the eggs with the mustard and hot sauce until well mixed,

then beat in the milk and cream. Set aside.

 

Heat the oil in a large stockpot over medium-high heat. Add the garlic and stir

for 15 seconds. Add the greens by the handful, allowing each addition to wilt

somewhat before adding more (or, if your pot is big enough, put all of the

greens in at once.) Salt lightly. Add the water, cover the pan and reduce the

heat to medium. Simmer for 5 minutes until wilted.

 

Add the greens to the noodles and stir well to combine .

 

Fold the milk mixture and the cheeses into the pasta, and transfer the mixture

to the prepared casserole dish.

 

Bake for 35 to 45 minutes, until bubbling and browned.

 

Authors note:

You may substitute lowfat or nonfat milk for the whole milk, but you'll lose

some of the richness.

 

Source:

" tpogue "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 605 Calories (kcal); 39g Total Fat; (58% calories from fat); 30g

Protein; 34g Carbohydrate; 205mg Cholesterol; 645mg Sodium

Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0