Title: Alfredo Sauce Supreme
Categories: Sauce
Yield: 4 Servings
| 1 | | Olive oil |
| 2 | | Garlic; pressed |
| 1 | | 8 oz pkg cream cheese; cut u |
| 2/3 | | Fresh parmesan cheese; grate |
| 1/2 | c | Butter |
| 1/2 | c | Cream, (whipping or half 'n |
| 1/8 | c | Milk; optional |
Recipe by: Mary Spero
In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the
cheeses, butter, cream and milk, whisking constantly until smooth. If
the sauce is too thick, you may want to add a little milk. Toss
fettuccine
lightly with sauce, coating well. This recipe is easily doubled, tripled
or whatever for large crowds and any leftover sauce freezes well. This
recipe is enough sauce for about 1/2 to 3/4 pound (before cooking) of
fettuccine and will serve 3 or 4 as a side dish. By
owner-recipes@listserv.prodigy.com On Behalf Of beadlady on Jun 16, 1997