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Rosemary Smoked Pork Noodles

• 1 pound Egg Noodles, uncooked
  2 tsp. vegetable oil
  1 medium onion, chopped
  1 pound mushrooms, quartered
  2 tbsp. flour
  1 cup white wine
  3 tbsp. Dijon mustard
  1 cup low-sodium chicken broth
  8 oz. smoked pork or lean cooked ham, cut into strips
  2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
  Salt to taste
  1/2 tsp. black pepper
  Grated provolone (optional

Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely.

Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat

When noodles are done, drain. Immediately toss noodles with sauce. Top with grated provolone, if desired, and serve.

Coniferous Forest

The coniferous forest biome is south of the Arctic tundra. It stretches from Alaska straight across North America to the Atlantic Ocean and across Eurasia. The largest stretch of coniferous forest in the world, circling the earth in the Northern Hemisphere, is called the “taiga.” It supplies the bulk of the world's commercial softwood timber, which is used to make paper.

These forests consist mainly of cone-bearing trees such as spruce, hemlock, and fir, which are well suited to the cold climate. The soil is not very fertile, however, because there are no leaves to decompose and enrich it. Some animals that thrive in this biome are the ermine, the moose, the red fox, the snowshoe rabbit, and birds such as the crossbill and the great horned owl