| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Uncooked linguine |
| 1 |
T |
Margarine |
| 1 |
|
Clove garlic, crushed |
| 1 |
T |
All-purpose flour |
| 1 |
c |
Evaporated skimmed milk |
| 1/4 |
c |
Dry white wine or chicken |
|
|
broth |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Crumbled gorgonzola |
|
|
cheeseabout 2 oz. |
| 2 |
T |
Walnuts, toasted and finely |
|
|
chopped |
INSTRUCTIONS
Recipes are from Pasta, Grains and Beans--Betty Crocker Cook and drain
linguine as directed on package. While linguine is cooking, melt
margarine in 2 qt. saucepan over med. heat. Cook garlic stir
occaisionally until golden brown. Stir in flour until smooth and
bubbling. Stir in milk, wine and salt. cook, stiring occaisionally,
until mixture begins to thicken. Reduce heat to med-lo. Stir in cheese
and cook stirring occaisionally until cheese is melted. Toss linguine
and sauce. Sprinkle with walnuts. 1 serving, Calories 185, fat grams
7, Protein 8, Vit A 10%, Iron 6%, Calcium 18%. Posted to
recipelu-digest Volume 01 Number 216 by "Sandy West"
<rwwest@execnet.net> on Nov 7, 1997
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