1 tbsp. salt
3 qt. boiling water
8 oz. spaghetti
2 c. cooked ham (or shrimp or chicken), cut in strips
1/4 c. butter
1 small onion, chopped
1/4 c. flour
1 c. chicken broth
1 c. heavy cream
1/3 c. shredded Swiss cheese
1/4 tsp. dry mustard
dash pepper
1 (6 oz.) can sliced mushrooms, drained
1/3 c. freshly grated Parmesan cheese
slivered toasted almonds, if desired

Add salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally until tender. Drain in colander.

In medium saucepan, sauté ham in butter about 2 minutes; remove. Sauté onion until crisp-tender; blend in flour. Gradually add broth and cream; cook over low heat, stirring frequently, until sauce thickens. Add Swiss cheese, mustard, pepper; stir and heat until cheese melts. Add meat and mushrooms. Combine with spaghetti in a 1 1/2 qt. or 6 individual shallow heat-proof dishes. Sprinkle Parmesan on top, then toasted slivered almonds. Broil 3 to 4 inches from source of heat 4 minutes or until lightly brown.

Makes 6 servings.

Submitted by: Emily Hunt