Ham Linguine Florentine

• 1/2 c. slivered almonds
• 1 1/2 c. sliced mushrooms (4 oz.)
• 1/2 c. chopped onions
• 3 Tbsp. butter or margarine
• 3 Tbsp. cooking oil or olive oil
• 3 Tbsp. flour
• 3/4 tsp. dried, crushed thyme
• 1 (14 oz.) can beef broth
• 3/4 c. light cream or milk
• 3/4 lb. cooked ham, cut into julienne strips (1 1/2 cups)
• 1/2 c. snipped parsley
• 3 Tbsp. Dijon
• 6 oz. cooked linguine
• 8 oz. spinach, uncooked, coarsely chopped

1. In heavy large skillet brown almonds 5 minutes.
2. Remove from skillet; set aside.
3. In same pan cook mushrooms and onions in butter until onions are tender, not brown. Stir in flour and thyme.
4. Add beef broth and milk or cream all at once.
5. Cook and stir over medium heat until thick and bubbly.
6. Cook 1 minute more. Stir in ham, parsley and half of almonds and mustard.
7. Stir in hot cooked linguine.
8. Place chopped spinach on a platter or individual plates and top with hot linguine mixture.
9. Sprinkle remaining 1/4 cup almonds on top.
10. Makes 6 servings.

almonds, mushrooms, onions, butter, cooking oil, flour, thyme, beef broth, light cream, ham, parsley, cooked linguine, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506308 (may not work)