Spinach  Shrimp  Fettuccine






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



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






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



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






Apple  Spiced  Pork






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



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









Salem's Den  Salem 2004 and Beyond

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