From the kitchen of Ann Marie Barkwell.  This
alfredo sauce has just 3 ingredients: butter,
heavy cream & romano cheese.  Broccoli &
breaded chicken go wonderfully with it.
Alfredo sauce (freezes great!):
8 Tbsp butter
1/4 c heavy cream
1/2 c romano cheese
Cream butter until light & fluffy.
Beat in cream, a little at a time.
Gradually add cheese.

Set oven to 250.
Put alfredo sauce in oven proof serving dish
(I use a 13 x 9 Pyrex) & warm until melted.
Don't let brown.

Cook  
1 box of fettuccine,
according to directions.

Toss to coat cooked fettuccine & alfredo sauce.
Season to taste with salt & pepper.
"Love can touch us one time
&  for a lifetime."
When the kids were little, they had a hard time eating fettuccine, so I
used shells instead.  Now we're used to shells & they prefer them over
fettuccine.  This batch was made with 1 batch Alfredo sauce & 1 lb
small shells.  I always have alfredo sauce in the freezer.
- Stephanie
Alfredo
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