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Hay and Straw Fettuccine

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Pastas, And, Rice 8 Servings

INGREDIENTS

3 Cloves garlic; minced
1/2 c Melted butter
2 Sweet red peppers cut in julienne strips
1 lb Fresh mushrooms
1/2 c Beef broth
3/4 c Whipping cream
1/2 ts Salt
3 qt Water
8 oz Uncooked fresh fettuccine
8 oz Uncooked fresh spinach fettuccine
Freshly grated Parmesan cheese

INSTRUCTIONS

Saute garlic in melted butter in a large skillet until tender. Add pepper
strips and sliced mushrooms, and saute until tender. Stir in beef broth,
reduce heat, and simmer, uncovered, 20 minutes. Stir in whipping cream;
simmer 10 minutes or until mixture is slightly thickened, stirring
occasionally. Stir in salt. Remove from heat and set sauce aside. Bring
water to a boil in a large Dutch oven. Add fettuccine and return water to a
boil. Boil 3 to 4 minutes or until fettuccine is tender, drain well. Place
fettuccine on a large serving platter. Pour sauce over fettuccine, tossing
gently to combine. Sprinkle with freshly grated Parmesan cheese.
Recipe by: Tootie's Special Recipe Collection
Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 10, 1998

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