| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
8 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 4 |
tb |
Butter |
| 5 |
oz |
Gorgonzola cheese |
| 1/2 |
c |
Half and half |
|
|
Salt to taste |
| 1 |
pk |
(10-oz) your favorite pasta |
| 1/3 |
c |
Whipping cream |
| 1/4 |
c |
Parmesan cheese |
INSTRUCTIONS
In an enamel saucepan, melt the butter over low heat, add the Gorgonzola
cheese, Half and Half, and salt. Mash the Gorgonzola with a wooden spoon
and stir to mix over a low flame. Cook about 1 minute until sauce becomes
thick and creamy. In the meantime, cook the pasta according to the package
directions and drain. Just before fettuccini is done, stir the whipping
cream into the cheese sauce over a low flame. Place the pasta on a warm
platter and pour sauce over. Toss until coated. Add Parmesan cheese and
toss to mix well. Serve immediately with more Parmesan cheese on the side.
Yield: 8 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Time: A longing in man for reuniting with God.”