| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream Cheese; Cubed |
| 1 |
c |
Parmesan Cheese; Shredded |
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Milk |
| 8 |
oz |
Fettuccine; Cooked |
INSTRUCTIONS
1. Stir cream cheese, Parmesan cheese, butter and milk in large saucepan on
low heat until smooth.
2. Add fettuccine; toss lightly.
3. Serve with additional Parmesan cheese, if desired.
Makes 4 servings.
Recipe by: Philly
Posted to recipelu-digest Volume 01 Number 401 by "Diane. Geary"
<diane@keyway.net> on Dec 25, 1997
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