Name: Smoked-Salmon Cream Sauce
Ingredients: 4 oz Cream cheese; 1 c Milk; 1/4 lb Sliced smoked salmon -- cut; Into 1/4" pieces; 1/2 c Cooked fresh peas; 1 lg Green onion, including green; Tops -- finely sliced; 2 ts Lemon juice; 1 ts Fresh dill -- finely; Chopped; 1/3 c Parmesan cheese -- freshly; Grated

All Christ's sufferings on the cross were foreordained. They did not come on Him by chance or accident: they were all planned, counseled, and determined from all eternity. The cross was foreseen in all the provisions of the everlasting Trinity, for the salvation of sinners. In the purposes of God the cross was set up from everlasting. Not one throb of pain did Jesus feel, not one precious drop of blood did Jesus shed, which had not been appointed long ago. Infinite wisdom planned that redemption should be by the cross. Infinite wisdom brought Jesus to the cross in due time. He was crucified by the determinate counsel and foreknowledge of God.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		5	Servings

INGREDIENTS

4	oz	Cream cheese
1	c	Milk
1/4	lb	Sliced smoked salmon — cut
		Into 1/4" pieces
1/2	c	Cooked fresh peas
1	lg	Green onion, including green
		Tops — finely sliced
2	ts	Lemon juice
1	ts	Fresh dill — finely
		Chopped
1/3	c	Parmesan cheese — freshly
		Grated

INSTRUCTIONS

1. In a medium saucepan combine cream cheese and milk. Heat, stirring,
until mixture is smooth.
2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat
through.
3. Remove pan from heat. Stir in cheese. Use immediately or cool to room
temperature and refrigerate or freeze (see Timesaver Tip).
4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
fettucine, or 8 ounces dried, following package directions. Drain. Toss
sauce with pasta.
Makes 2 cups (4 main dish or 6 appetizer servings).
* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To serve,
defrost sauce 15 to 20 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm
sauce in a saucepan or microwave oven on 50% power until warmed through, 3
to 5 minutes, whisking frequently and vigorously to bring sauce to a creamy
consistency.
Recipe By     : the California Culinary Academy
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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