Name: Fettucine with Citron Cream Sauce
Ingredients: 2 c Milk; 2 tb Butter; 2 tb Flour; 1 tb Lemon zest; 1 tb Capers, roughly chopped; 1 tb Absolut Citron vodka; 1 tb Lemon juice; 1 Zucchini, julienned; 2 ds Worcestershire sauce; 1 lb Fettucine; Salt, to taste; Pepper, to taste

The Great Commission is not a calling for some; it is a mandate for all… When it comes to a calling, we don’t need a voice; we have a verse (Mt. 28:19). It is now our responsibility, under the direction of the Holy Spirit, to evaluate how we are best suited to fulfill that call… We…see every member of our church as a potential missionary to be equipped and mobilized. Our goal is not to send some, or even our best, but to send all into the mission – to our city, across the country, or to the other side of the world.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2	c	Milk
2	tb	Butter
2	tb	Flour
1	tb	Lemon zest
1	tb	Capers, roughly chopped
1	tb	Absolut Citron vodka
1	tb	Lemon juice
1		Zucchini, julienned
2	ds	Worcestershire sauce
1	lb	Fettucine
		Salt, to taste
		Pepper, to taste

INSTRUCTIONS

Scald milk in a small saucepan. Melt butter. Add flour and cook two to
three minutes, whisking constantly. Add warmed milk and cook five more
minutes, stirring frequently. Stir in remaining ingredients and heat
through. Cook fettucine according to package instructions. Top fettucine
with about 1/2 cup sauce and garnish with finely chopped parsley.
Posted to rec.food.recipes by vigil@esca.com (Sandra Vigil) on 1994v, .

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