Instructions: Greetings to everyone. About a week ago Carl Shipman was seeking a Paul Prudhomme recipe he had a partial listing for. I found it in Pauls group. I havent made it yet , so let us know if anyone gives it a try.

Combine the seasoning mix ingredients in a small bowl. Place the creamy mixture ingredients in a blender and puree until smooth and creamy; set aside. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 degrees, about 4 minutes. Add the onions, celery, and_ 2 Tablespoons_ of the seasoning mix and cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to brown, about 8 minutes. Add the apple juice, clear the bottom of the pot for any brown bits, then add the mushrooms and the _remaining_ seasoning mix. Stir and cook until most of the liquid evaporates, about 7 to 8 minutes. Add all the greens and_ 3 cups_ of the stock, stir, and cook for 6 minutes.

Add the pureed creamy mixture and stir well. Bring the liquid to _just_ a gentle boil, stir immediately, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes (The cream mix can "break" or curdle easily if brought to a full boil). Add the _remaining 1/2 cup_ stock, stir, and add the Tagliatelle. Stir and cook until the pasta is heated throughout, about 5 to 6 minutes. Serve immediately.

Makes 4 main dish servings.

Notes: Paul suggests buying the greens as close as possible to cooking the dish.

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