"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Mostaccioli with Bacon and Mushrooms Recipe

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This recipe for Creamy Mostaccioli with Bacon and Mushrooms, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Halford
Added: Sunday, May 17, 2009


6 - 8 slices bacon, cut up
2 cans mushrooms, drained
1/2 of a 1 lb. pkg. mostaccioli, uncooked
3/4 c. half and half
1/3 c. butter
2 tsp. parsley flakes
1/2 tsp salt (opt.)
1 sm. garlic clove, minced
6 - 8 drops hot pepper sauce
1/3 c. parmeson cheese
1/4 c. sliced green onions

Cook bacon until crisp; remove from fat. Add mushrooms to bacon fat. Cook until golden, drain. Prepare mostaccioli according to package directions; drain. In the sam sauce pan combine the butter, half and half, parsley flakes, salt, garlic and hot pepper sauce. Heat just until butter melts, stirring frequently. Combine the bacon, mushrooms, hot mostaccioli, half and half mixture and parmeson cheese; toss to coat. Place on large serving platter; garnish with green onions. Serve immedietly.




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