| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | 8-oz Cream cheese | |
| 3/4 | c | Grated Parmesan Cheese |
| 1/2 | c | Margarine |
| 1/2 | c | Milk |
| 3/4 | c | Chopped Fresh Tomatoes, or |
| sun dried | ||
| Cooked Fettucini |
INSTRUCTIONS
In a large saucepan, combine cream cheese, parmesan cheese, margarine and milk. Stir over low heat until smooth, add tomatoes and cook for an additional 5 minutes, add fettucini and toss lightly and serve. I'll never forget the time I made this along with a few other things for some friends. One girl took one look at it and said ugh that is ugly, whoever heard of chuncks of tomato in a Fettucini Alfraido. Needless to say she only took a wee bit. Then went back and had two huge seconds. She ate almost the whole thing herself. It really is different and good. Can be used as an appatizer or the main course. I like it as a appatizer. Posted to Kitmailbox Digest by "Gordon" <gordon@mpsnet.com.mx> on Mar 14, 1997
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