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Pork and Pasta Au Gratin Recipe

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This recipe for Pork and Pasta Au Gratin, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Genin
Added: Thursday, August 16, 2007


3 oz. Butter - divide 2 oz. and 1 oz.
1 Onion - sliced.
12 oz. Lean minced pork meat.
14 oz. Can of chopped tomatoes.
1 T. Medium dry sherry.
1 Clove of garlic - peeled and crushed.
1/2 tsp. Dried thyme.
1 Bay leaf.
Salt and pepper to taste.
1 lb. packet of frozen Spinch or fresh.
6 oz. of noodles.
2 tsp. of cornflour
6 oz. of cheese sauce. See below recipe.
2 oz. cheddar cheese coarsely grated to finish.
Cheese Sauce recipe:
1 1/2 oz. of butter.
1 1/2 oz. of flour.
6 oz. of whole milk.
6 oz. cheddar cheese - grated.
Salt & Pepper to taste

Heat skillet with 1 oz. of butter and onion - till soft.

Add pork and cook until lightly browned.

Stir in tomatoes, add sherry, garlic, thyme and bay leaf.

Simmer under low heat for 30 minutes - covered.

In separate skillet, heat spinach, when soft drain and spread over base of a oven dish.

In separate pot cook noodles in plenty of boiling salt water. Drain when done.

In separate dish add remaining butter to corn flour with a little cold water and stir into pork mixuture.

Add salt & pepper to taste.

Make Cheese Sauce:

Make sauce in usual way by forming roux with butter and flour, then adding remaining ingredients.

Spoon half of cheese sauce over spinach. and top with noodles, then meat sauce and finally pour over remaining cheese sauce.

Sprinkle with grated cheese.

Bake in pre- heated oven for 30 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
Serve with fresh salad.




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