posted on Apr, 14 2007 @ 07:24 PM
Hmmnnn Pasta. I've embarked on a quest to resurrect the hey day of fat laden, butter and cream rich 1950's cooking, call me a rebel...
Here's one sure to harden the arteries of the most emulsifying fat replacers.
Tenderloin Noodle casserole:
Cook 6 ounces of egg noodles.
Brown about six slices of 1/2 inch thick pork tenderloin on both sides.
Make blue cheese sauce: Melt 3 tablespoons of butter; blend in 3 tablespoons of flour, 3/4 teaspoon of salt, and dash of pepper. Add 1 cup of milk,
stir to heat - Crumble in 3/4 cups of blue cheese and stir until melted and thickened.
Combine noodles, sauce, and 3 tablespoons each chopped green or red pepper, and chopped pimento. Place in casserole dish, arrange pork on top
and bake at 350 for 30 minutes.
Pasta like there's no tomorrow.