Soak mushrooms and tomatoes in enough boiling water to cover for 5 minutes. Drain and snip, discarding mushroom stems; set aside. Cook the pasta according to package directions, except add the beans to the boiling water at the beginning of the pasta cooking time, and add the squash to the boiling water for the last 2 minutes of cooking tim. Drain; cover to keep warm. Meanwhile, stir together the half-and-half, broth, onion, cornstarch, lemon-pepper seasoning, and salt; set aside. Season pork lightly with additional salt and lemon-pepper seasoning. In a 10 inch skillet cook pork in hot oil over medium heat for 5 minutes per side or till only a little pink remains in center of meat. Remove from skillet. Cover; keep warm. Drain fat from skillet. Pour constarch mixture into skillet. Cook and stir till thickened and bubbly, scraping up any brown bits from bottom of skillet. Reduce heat; cook for 2 minutes more. Stir in mushrooms and tomatoes. To serve, divide pasta and vegetables among four plates. Arrange pork on each plate; spoon sauce over all. Serves 4.
1 lb. sweet Italian sausage links, sliced
1 1/2 cups chopped green pepper
1 large onion, chopped
1 15 oz can navy beans, drained
1 14½ oz can Mexican-style stewed tomatoes
1 6 oz can tomato paste
1/4 cup dry white wine or water
1 tsp. sugar
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1/3 cup grated Parmesan cheese
3/4 tsp. baking powder
1 beaten egg
1/4 cup milk
1 Tbsp. cooking oil
1/3 cup water
In a skillet cook sausage, pepper, and onion till sausage is no longer pink; drain. Add beans, tomatoes, tomato paste, wine, sugar, and water. Bring to boiling. Reduce heat; keep warm. Stir together flour, cornmeal, cheese, and baking powder. Add egg, milk, and oil. Stir just till combined. Transfer sausage mixture to a 12x7½x2 inch baking dish. Drop cornmeal topping into mounds atop sausage mixture. Bake, uncovered, in a 400░ oven for 12 to 15 minutes or till a toothpick inserted into topping comes out clean. Serve 6.
3 Tbsp. margarine or butter
3 Tbsp. all-purpose flour
1 3/4 cups milk
2 beaten eggs
1 1/2 cups shredded cheddar cheese (6 oz)
1/4 cup dry sherry or milk or 2 Tbsp. of each
1 Tbsp. Dijon-style mustard
1/4 tsp. ground nutmeg
1/4 tsp. pepper
2 small onions, thinly sliced
2 Tbsp. olive oil or cooking oil
1 10 oz package frozen chopped spinach, thawed and drained
12 oz fully cooked ham, cut into julienne strips
1 24 oz package frozen shredded hash brown potatoes (8 patties), thawed
1/4 cup grated Parmesan cheese
In a large saucepan melt margarine or butter; stir in flour. Add milk all at once. Cook and stir till bubbly; cook 1 minute more. Remove from heat. Stir 1 cup of the hot mixture into beaten eggs; return mixture to saucepan. Stir in cheddar cheese, sherry and/or milk, mustard, nutmeg, and pepper. Set aside. In a large skillet cook onion in hot oil till tender, about 5 minutes. Stir in spinach; set aside. Place half of the ham in an ungreased 2-quart rectangular baking dish or casserole. Break up hash brown patties and place half atop ham. Spoon half of the cheese sauce atop potatoes. Spoon the spinach mixture atop cheese in dish. Repeat layers with remaining ham, potatoes, and sauce. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350░ oven about 30 minutes. Let stand 10 minutes before serving. Makes 8 main-dish servings.
