| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Casseroles, Italian |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fettucine; cook — drain |
| 3 |
tb |
Butter |
| 2 |
c |
Mushrooms — sliced |
| 1/2 |
ts |
Garlic salt |
| 1/3 |
c |
Green onion — sliced |
| 1/3 |
c |
Parsley; fresh — minced |
| 1/2 |
ts |
Dried sweet basil — |
|
|
Crumble |
| 1 |
cn |
Crab meat (6oz) |
| 1 |
tb |
Flour |
| 3/4 |
c |
Chicken broth |
| 1/4 |
c |
White wine — dry |
| 1/4 |
c |
Parmesan cheese — grated |
INSTRUCTIONS
Place fettucine in a greased 1-quart casserole. Melt 2 tablespoons butter
in large skillet; saute mushrooms in butter until just tender. Add garlic
salt, green onion, parsley and basil to mushrooms; saute 1 minute.Spoon
mixture over fettucine. Drain crab meat; arrange on vegetables. Melt
remaining butter in skillet; blend in flour. Gradually add chicken broth;
cook, stirring constantly, until smooth and thickened. Blend in wine.Add
cheese; cook until cheese melts. Spoon sauce over crab; bake in preheated
400~ oven 15 to 20 minutes.
Recipe By :
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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