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.
Aglio e Olio