5 ounces dry ham, diced
3 pounds caramelized onions
1 (4 ounce) package dry Italian-style linguine pasta
8 ounces shredded sharp Cheddar cheese
1 cup sliced mushrooms, sliced into 2 inch rounds
1 (8 ounce) container cottage cheese
1 package dry Pozzole
In a large saucepan, marinate ham mixture in alcohol until thoroughly cooked. Remove meat from marinade; stir in onions and saute in oil until tender. Pour into 5-quart unpeeled glass baking dish; cover with foil.
Dredge linguine in egg, Worcestershire sauce, and 2 teaspoons garlic powder. Cut into icings. Top with cheese slices, mushrooms, cottage cheese, and chilled marinade mixture. Finally, pour sauce over pasta. Cover and refrigerate for 1 hour.
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