Spinach  Shrimp  Fettuccine

 

 

 

 

INGREDIENTS:
 

1 pound uncooked fettuccine

1 package (6 ounces) baby spinach

4 garlic cloves, minced

2 tablespoons olive oil

1 pound uncooked medium shrimp, peeled and deveined

2 medium plum tomatoes, seeded and chopped

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 cup shredded Parmesan cheese

 



DIRECTIONS:
 

Cook fettuccine according to package directions.

 

Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes

or until spinach begins to wilt.

Add the shrimp, tomatoes, Italian seasoning and salt.

Saute for 2 to 3 minutes or until shrimp turn pink.

 

Drain fettuccine and add to skillet; toss to coat.

 

Sprinkle with Parmesan cheese.

 

 

Serves 8

 

 

 

 

 

Savory  Beef  and  Noodles

 

 

 

 

INGREDIENTS:

1 pound ground beef

1 can (10 1/2 ounces) condensed French onion soup, undiluted

1/2 cup beef gravy

1 can (4 ounces) mushroom stems and pieces, drained

1 tablespoon all-purpose flour

1 tablespoon water

Minced fresh parsley (optional)

Hot cooked noodles

 



DIRECTIONS:
 

In a large skillet, cook beef over medium heat until no longer pink; drain.

Stir in the soup, gravy and mushrooms.

Bring to a boil.

Reduce heat; cover and simmer for 5 minutes.

 

In a small bowl, combine flour and water until smooth; stir into beef mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Serve over hot cooked noodles.

 

Garnish with fresh parsley if desired.

 


Serves 4

 

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Apple  Spiced  Pork

 

 

 

 

INGREDIENTS:

2 cups uncooked noodles

1 pork tenderloin (1 pound), halved lengthwise and cut into 1/2 inch slices

1/4 cup chopped celery

2 tablespoons chopped onion

1 tablespoon vegetable oil

2 medium tart apples, chopped

1/3 cup raisins

1 tablespoon brown sugar

1/2 teaspoon seasoned salt

1/4 teaspoon ground cinnamon

4 1/2 teaspoons cornstarch

1 can (14 1/2 ounces) reduced-sodium beef broth

2 tablespoons chopped walnuts

 



DIRECTIONS:
 

Cook noodles according to package directions; drain.

 

Meanwhile, in a large skillet, brown pork with celery and onion in oil; drain.

Add the apples, raisins, brown sugar, seasoned salt and cinnamon.

Cook and stir over medium heat for 8 to 10 minutes or until pork is no longer pink

and vegetables are tender.

 

In a small bowl, combine cornstarch and broth until smooth.

Gradually add to the pork mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Serve with noodles.

 

Sprinkle with walnuts.

 

 

Serves 4

 

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