INGREDIENTS

INSTRUCTIONS

1)     In a med to large bowl make a silk sauce by wisking the flour into
the melted butter adding a little at a time `til the butter won't take any
more flour and you have a thick paste. Wisk in the room temp. milk `til it
is silky smooth and free of lumps... 2) Pour this into an electric frying
pan and simmer on low just to keep warm, stirring to prevent lumping. (you
may add more milk ¬ c at a time to keep smooth, BUT NOT THIN)... 3) Add the
remaining ingredients (except the pasta) wisking completely after each
addition (adjusting for your personal taste)... 4) Prepare your pasta,
(fresh is best if you can find it or make it), stirring the sauce
occasionally... 5) When the pasta is tender but not over cooked, drain it
in a collender and put it on a warmed serving plate or platter, then
carefully pour the sauce over the top and garnish with sprigs of fresh
parsley... Serve with fresh italian bread or rolls (plain or garlic) and a
nice italian wine...
Variations: a) With meat; Brown 1« lbs. of ground beef and 2 tb of dried
minced onions in a frying pan. Drain off the fat and pour on top of the
pasta before you pour on the sauce... b) With meatballs; Prepare your
favorite meatball recipe and when they are done put them in the sauce and
serve over the pasta... c) All together now; The way that we like it is;
after the pasta is tender but not over cooked, add the ground beef,
stirring to mix well, then add the sauce, again stirring to mix well...
Source: Chef Freddy's Kitchen and Fred Goslin, in Watertown NY, on
Cyberealm Bbs. home of KookNet @ (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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